Whole Grain Wide Slice Gluten Free Bread
Prefix 067 was issued by GS1 US. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily Value |
|---|---|---|
| Energy | 321 kcal | — |
| Fat | 6.8 g | 9% |
| of which saturates | 0.76 g | 4% |
| Carbohydrate | 54.5 g | — |
| of which sugars | 7.6 g | 8% |
| Fibre | 6.1 g | 22% |
| Protein | 3.0 g | — |
| Sodium | 0.57 g | 25% |
Open Food Facts, ODbL, record updated October 17, 2026 · Daily Values: Food and Drug Regulations, Health Canada.
Ingredients
water, gluten-free flour blend (modified tapioca starch, com starch, potato starch) whole grain blend (whole brown rice flour, whole teff flour, whole millet, whole red quinoa), sugars (raisin ju dextrose, cane sugar), sunflower oil, psyllium husk, yeast, modified cellulose, pea fibrt, salt, rice bran, cultured cane sugar, vinegar, cellulose gum
- E460CelluloseCarrier · Emulsifier · Humectant · 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
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.