White Sourdough Bread (Gluten Free)
Summary
This gluten-free sourdough bread features beneficial ingredients like psyllium husk powder and whole grain corn flour, which provide fiber and nutrients. However, it is a processed product with a moderate level of processing, which limits its score. The absence of harmful additives and the use of clean ingredients contribute positively to its rating.
At a glance
Key ingredients 9
WaterNeutral
Water is a neutral ingredient used as a solvent and to provide moisture. It does not contribute any calories or nutrients. It is essential for the dough formation and texture.
See more about Water →Rice FlourGood
Rice flour is a gluten-free alternative to wheat flour, suitable for those with gluten intolerance. It provides carbohydrates and some protein. It is less processed compared to refined wheat flour.
Risks
May cause blood sugar spikes due to high glycemic index.
Benefits
Provides a gluten-free option for baking and contributes to the bread's texture.
Tapioca StarchNeutral
Tapioca starch is used as a thickening agent and to improve texture in gluten-free baking. It is derived from the cassava root and is highly processed. It does not provide significant nutrients.
Benefits
Helps improve the texture and chewiness of gluten-free products.
Cellulose PowderNeutral
Cellulose powder is used as a fiber supplement and anti-caking agent. It is derived from plant cell walls and is not digestible by humans. It adds bulk and texture to food products.
Risks
Excessive consumption may cause digestive discomfort.
Benefits
Adds dietary fiber, which can aid in digestion and promote satiety.
Potato StarchNeutral
Potato starch is used as a thickener and to improve texture in gluten-free baking. It is extracted from potatoes and is highly processed. It does not provide significant nutrients.
Benefits
Improves the texture and moisture retention in gluten-free products.
Psyllium Husk PowderVery Good
Psyllium husk powder is a natural source of soluble fiber that aids in digestion. It helps improve the texture and elasticity of gluten-free dough. It is minimally processed and retains its nutritional benefits.
Risks
May cause digestive discomfort if consumed in large amounts without adequate water.
Benefits
Supports digestive health and helps maintain healthy cholesterol levels.
Rice StarchNeutral
Rice starch is used as a thickener and to improve texture in gluten-free products. It is derived from rice and is highly processed. It does not provide significant nutrients.
Benefits
Contributes to the smooth texture of gluten-free baked goods.
YeastGood
Yeast is a natural leavening agent that helps bread rise and develop flavor. It is a source of B vitamins and minerals. It is minimally processed and essential for fermentation.
Benefits
Contributes to the bread's texture and flavor while providing some nutritional benefits.
Whole Grain Corn FlourGood
Whole grain corn flour is a gluten-free flour that provides fiber and essential nutrients. It is less processed than refined flours and retains the germ and bran. It adds a slightly sweet flavor and nutritional value.
Risks
May cause allergic reactions in individuals sensitive to corn.
Benefits
Provides fiber and essential nutrients, supporting digestive health and adding flavor.
Processing
Processed Foods
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