Gluten-free breads: Nutrition Facts and Calories
This category covers a range of bread products formulated without gluten-containing ingredients, such as wheat, barley, and rye. These are typically made using alternative flours like rice, corn, potato, or tapioca starch. The ingredient list will detail the specific flours and starches used. For gluten-free breads, the position of fibre sources in the ingredient list can be informative. Nutrition labels typically show energy content, fat, saturated fat, carbohydrates, sugars, protein, and salt per serving. As with all packaged foods, checking the sugars and salt content per serving is a common consideration. The NHS Eatwell Guide advises that free sugars should not exceed 5% of total dietary energy, and adults should have no more than 6g of salt a day. UK nutrition labels declare salt content. All values are shown per 100 g so products can be compared.
50 products · values per 100 g
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