Bfree Gluten Free Pizza Crust
Analysis updated May 2026 · How Scout scores
At a glance
Summary
This gluten-free pizza crust features beneficial ingredients like bamboo fiber, wholegrain rice flour, yeast, and inulin, which contribute to its nutritional profile and support digestive health. Despite being a processed food, it avoids harmful additives such as seed oils, artificial colors, and high-fructose corn syrup, resulting in a relatively clean ingredient list. The processing level limits its score, but the absence of problematic ingredients allows it to achieve a high rating within its category.
Key ingredients 10
Bamboo FiberGood
Bamboo fiber is a natural source of dietary fiber that aids in digestion. It is minimally processed and adds bulk to gluten-free products. It can help improve the texture and nutritional profile of gluten-free baked goods.
Benefits
Provides dietary fiber which supports digestive health and may aid in maintaining a healthy weight.
Wholegrain Rice FlourGood
Wholegrain rice flour is a gluten-free flour that retains the bran and germ, providing more nutrients than white rice flour. It is less processed and offers fiber and essential nutrients. It contributes to a more nutritious gluten-free product.
Benefits
Rich in fiber and essential nutrients, supporting digestive health and providing a more balanced nutritional profile.
InulinGood
Inulin is a prebiotic fiber that supports gut health by promoting beneficial bacteria. It is extracted from chicory root and is minimally processed. It can improve digestive health and enhance calcium absorption.
Risks
Excessive consumption may cause digestive discomfort in some individuals.
Benefits
Supports gut health by promoting beneficial bacteria and may enhance calcium absorption.
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's consistency and texture.
See more about Water →Corn StarchNeutral
Corn starch is used as a thickening agent and to improve texture. It is highly processed and provides no significant nutrients. It is commonly used in gluten-free products to mimic the texture of gluten.
See more about Corn Starch →White Rice FlourNeutral
White rice flour is a gluten-free flour alternative used for its light texture. It is refined and lacks fiber and nutrients compared to whole grain flours. It is often used in gluten-free baking to provide structure.
See more about White Rice Flour →Tapioca StarchNeutral
Tapioca starch is a gluten-free thickener and texture enhancer. It is derived from the cassava root and is highly processed. It is commonly used in gluten-free products to improve elasticity.
See more about Tapioca Starch →Apple Juice ConcentrateNeutral
Apple juice concentrate is used as a natural sweetener and flavor enhancer. It is processed to remove water, concentrating sugars and flavors. It provides some natural sugars but lacks the fiber of whole apples.
Risks
May contribute to increased sugar intake if consumed in large amounts.
Benefits
Provides natural sweetness and flavor without artificial additives.
YeastNeutral
Baker's/nutritional yeast in standard use — benign.
Benefits
Contributes to the leavening and flavor of baked goods, and provides some nutritional benefits such as B vitamins.
Maize FlourNeutral
Maize flour is a gluten-free flour alternative made from ground corn. It is less processed than corn starch but provides limited nutrients. It is used to add texture and flavor to gluten-free products.
Processing
Processed Foods
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