
Gluten Free Rustic White Loaf, Sourdough
Nutrition
| Nutrient | 100 g | Daily Value |
|---|---|---|
| Energy | 120 kcal | — |
| Fat | 1.5 g | 2% |
| of which saturates | 0.16 g | 1% |
| Carbohydrate | 31.6 g | — |
| of which sugars | 0.39 g | 0% |
| Fibre | 2.3 g | 8% |
| Protein | 4.3 g | — |
| Sodium | 0.02 g | 1% |
Open Food Facts, ODbL, record updated April 1, 2026 · Daily Values: Food and Drug Regulations, Health Canada.
Ingredients
Water • Rice flour • Tapioca starch • Yeast • Cellulose • Corn starch • Psyllium seed husk L powder • Potato starch • Wholegrain corn flour • Rice starch • Canola oil • Sugars (golden syrup) Glycerol • Hydroxypropyl methylcellulose • Salt • Modified corn starch Sodium carboxymethyl cellulose • White vinegar • Sodium propionate • Rice bran Sorbic acid Methyl cellulose • Xanthan gum • Natural flavour • Folic acid • Thiamine. A Xa PRODUCT OF IRELAND /
- E281Sodium propionatePreservative
- E415Xanthan gumEmulsifier · Stabiliser · Thickener
- E422GlycerolHumectant · Thickener
- E460CelluloseCarrier · Emulsifier · Humectant · Stabiliser · Thickener
- E461methyl celluloseEmulsifier · Stabiliser · Thickener
- E464Hydroxypropyl methyl celluloseEmulsifier · Stabiliser · Thickener
- E466Sodium carboxy methyl celluloseEmulsifier · Humectant · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Gluten-free breads”: 1.70 kg CO₂e per kg of product.
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesDaily Values: Food and Drug Regulations, Health Canada.
- GS1 prefixPrefix ranges published by GS1
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