Gluten Free Sourdough Deli Style Bread
Prefix 081 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 | 250 kcal | — |
| Fat | 4.2 g | 6% |
| of which saturates | 0.42 g | 2% |
| Carbohydrate | 50.0 g | — |
| of which sugars | 6.3 g | 6% |
| Fibre | 8.3 g | 30% |
| Protein | 4.2 g | — |
| Sodium | 0.60 g | 26% |
Open Food Facts, ODbL, record updated October 6, 2026 · Daily Values: Food and Drug Regulations, Health Canada.
Ingredients
Cornstarch, Water, Sourdough (rice flour, water), Buckwheat flour, Rice flour, Sugars (rice syrup, sugar), Psyllium seed husk, Rice starch, Sunflower oil, Soy protein, Sorghum flour, Modified cellulose, Yeast, Salt. Contains: Soy. May contain: Mustard and Sesame. INGRÉDIENTS : Amidon de maïs, Eau, Levain (farine de riz, eau), Farine de sarrasin, Farine de riz, Sucres (sirop de riz, sucre), Enveloppe de grains de psyllium, Amidon de riz, Huile de tournesol, Protéine de soya, Farine de sorgho, Cellulose modifiée, Levure, Sel. Contient : Soya. Peut contenir : Moutarde et Sésame.
The ingredient list is only available in French in the source; we show it as it is, without translation.
- E460CelluloseCarrier · Emulsifier · 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.