Classic artisan bread gluten free
Summary
This gluten-free artisan bread contains soybean oil, which is a highly processed seed oil known for its inflammatory properties, and added sugar, which contributes to increased calorie intake and potential health issues. The product is moderately processed, which limits its score, and the presence of these harmful ingredients further impacts its overall healthiness.
At a glance
Key ingredients 10
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 →Potato starchNeutral
Potato starch is used as a thickener and to improve texture in gluten-free products. It is a refined carbohydrate with minimal nutritional value. It provides structure to the bread without gluten.
See more about Potato starch →Tapioca starch - modifiedNeutral
Modified tapioca starch is used to enhance texture and stability in gluten-free products. It is a processed ingredient with limited nutritional value. It helps in binding and improving the mouthfeel of the bread.
Soybean oilVery Bad
Soybean oil is a seed oil high in omega-6 fatty acids, which can promote inflammation. It is often highly processed and may contain trans fats. Its use is discouraged due to potential negative health impacts.
Risks
High omega-6 content may promote inflammation when consumed in excess.
Soy flourNeutral
Soy flour is used to add protein and improve texture in gluten-free products. It is a plant-based protein source but lacks the complete amino acid profile of animal proteins. It can enhance the nutritional profile of gluten-free bread.
Risks
May cause allergic reactions in individuals sensitive to soy.
Benefits
Provides plant-based protein and some essential nutrients.
YeastNeutral
Yeast is used as a leavening agent to help the bread rise. It is a natural ingredient that contributes to the fermentation process. It enhances the flavor and texture of the bread.
Benefits
Contributes to the fermentation process, enhancing flavor and texture.
Tapioca starchNeutral
Tapioca starch is used to improve texture and binding in gluten-free products. It is a refined carbohydrate with minimal nutritional value. It helps provide structure to the bread.
See more about Tapioca starch →SugarBad
Sugar is used to enhance flavor and aid in yeast fermentation. It is a refined carbohydrate that can contribute to increased calorie intake and potential health issues. Excessive consumption is linked to various health concerns.
Risks
Excessive sugar intake can lead to weight gain and increased risk of chronic diseases.
Benefits
Provides energy and aids in yeast fermentation.
SaltNeutral
Salt is used to enhance flavor and control yeast activity in bread. It is a common culinary ingredient but should be consumed in moderation. It plays a role in dough structure and flavor development.
Risks
Excessive salt intake can lead to high blood pressure and cardiovascular issues.
Benefits
Enhances flavor and helps control yeast activity.
Xanthan gumNeutral
Xanthan gum is used as a thickening and stabilizing agent in gluten-free products. It is a polysaccharide derived from fermentation and helps improve texture. It is generally recognized as safe when used in small amounts.
Risks
May cause digestive issues in sensitive individuals when consumed in large amounts.
Benefits
Improves texture and stability in gluten-free products.
Processing
Processed Foods
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