At a glance
Summary
This baguette features several beneficial ingredients such as whole grain brown rice flour, whole grain sorghum flour, and extra virgin olive oil, which contribute to its nutritional value. However, it is a processed food with the inclusion of sodium hydroxide, a highly processed chemical, and xanthan gum, which slightly detract from its overall healthiness. Despite these concerns, the product maintains a relatively clean ingredient list with no seed oils or artificial additives, allowing for a moderate score.
Key ingredients 14
Extra virgin olive oilVery Good
High-quality monounsaturated fat with anti-inflammatory properties. Contains antioxidants that support heart health. Cold-pressed extraction preserves beneficial compounds.
Benefits
Rich in monounsaturated fats that support heart health and provide anti-inflammatory properties. Contains antioxidants like vitamin E and polyphenols that may reduce oxidative stress.
Whole grain brown rice flourGood
Whole grain brown rice flour is a nutritious alternative to refined flours, providing fiber and essential nutrients. It is minimally processed, retaining the bran and germ of the rice grain. This flour is gluten-free, making it suitable for those with gluten sensitivities.
Risks
Potential risk of arsenic exposure if consumed in large quantities over time.
Benefits
Rich in fiber and essential nutrients, supporting digestive health and providing a gluten-free option.
Whole grain sorghum flourGood
Whole grain sorghum flour is a nutritious, gluten-free flour rich in fiber and antioxidants. It is minimally processed, retaining the whole grain's nutrients. Sorghum is known for its high protein content and beneficial phytochemicals.
Benefits
Provides fiber, protein, and antioxidants, supporting digestive health and offering a gluten-free option.
Organic psyllium husk powderGood
Organic psyllium husk powder is a natural source of soluble fiber, aiding in digestion and promoting satiety. It is minimally processed and helps improve the texture of gluten-free baked goods. Psyllium is known for its ability to support gut health.
Risks
May cause digestive discomfort if consumed in large amounts without adequate water.
Benefits
Supports digestive health and provides a natural source of soluble fiber, promoting satiety and gut health.
Apple cider vinegarGood
Apple cider vinegar is a fermented product that can aid in digestion and improve the texture of baked goods. It is minimally processed and contains beneficial acetic acid. Known for its potential probiotic benefits.
Benefits
May aid in digestion and improve the texture of baked goods. Contains beneficial acetic acid and potential probiotic benefits.
WaterNeutral
Water is a fundamental ingredient in bread making, providing moisture and aiding in the mixing process. It is a neutral ingredient with no direct nutritional benefits or risks. Its primary role is to activate yeast and hydrate flour.
See more about Water →Tapioca flourNeutral
Tapioca flour is a starch extracted from the cassava root, used as a thickening agent and to improve texture. It is highly processed and primarily provides carbohydrates. It lacks significant nutritional benefits but is useful in gluten-free baking.
Benefits
Provides a gluten-free alternative for baking, enhancing texture and moisture retention.
Potato starchNeutral
Potato starch is a refined starch extracted from potatoes, used to improve texture and moisture in baked goods. It is highly processed and primarily provides carbohydrates. It lacks significant nutritional benefits but is useful in gluten-free baking.
Benefits
Enhances texture and moisture in gluten-free baking, providing a neutral flavor.
CornstarchNeutral
Cornstarch is a refined starch derived from corn, used as a thickening agent and to improve texture. It is highly processed and primarily provides carbohydrates. It lacks significant nutritional benefits but is useful in gluten-free baking.
Benefits
Enhances texture and moisture in gluten-free baking, providing a neutral flavor.
SaltNeutral
Salt is used to enhance flavor and aid in dough fermentation. It is a refined ingredient with no additional nutritional benefits. Excessive consumption can lead to health issues such as hypertension.
Risks
High sodium intake may contribute to hypertension and cardiovascular issues.
Benefits
Enhances flavor and aids in dough fermentation.
Xanthan gumNeutral
Xanthan gum is a polysaccharide used as a thickening and stabilizing agent in gluten-free baking. It is a highly processed additive that provides no nutritional benefits. It helps improve the texture and elasticity of gluten-free products.
Risks
May cause digestive discomfort in sensitive individuals if consumed in large amounts.
Benefits
Improves texture and elasticity in gluten-free baking, providing stability to the product.
YeastNeutral
Yeast is a microorganism used in baking to leaven dough and develop flavor. It is a natural ingredient that contributes to the fermentation process. Yeast provides no significant nutritional benefits but is essential for bread making.
Benefits
Essential for leavening dough and developing flavor in bread making.
Organic cane sugarBad
Processed additive flagged under Scout's ingredient doctrine.
Risks
Excessive consumption may lead to health issues such as obesity and dental problems.
Benefits
Provides a natural source of sweetness and aids in fermentation in baking.
Sodium hydroxide (lye)Bad
Sodium hydroxide is a strong alkaline compound used in small amounts to improve crust texture. It is a highly processed chemical with potential safety concerns if not handled properly. Its use is limited to specific applications like pretzel making.
Risks
Can be caustic and harmful if ingested in large amounts or improperly handled.
Benefits
Improves crust texture in specific baking applications like pretzels.
Processing
Processed Foods
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