Gluten-free Buttermilk Biscuits
Prefix 089 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 |
|---|---|---|
| Calories | 283 kcal | 14% |
| Total fat | 12.1 g | 16% |
| Saturated fat | 8.1 g | 40% |
| Total carbohydrate | 34.3 g | 12% |
| Total sugars | 2.0 g | — |
| Dietary fiber | 1.0 g | 4% |
| Protein | 4.0 g | 8% |
| Sodium | 0.52 g | 22% |
Open Food Facts, ODbL, record updated April 24, 2026 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
cornstarch, white rice flour, brown rice flour, milk powder, tapioca flour, potato starch, xanthan gum, buttermilk (whole milk, natural culture and salt), cream (heavy cream (milk), carrageenan, mono and diglycerides, polysorbate 80), butter (pasteurized cream, salt), cream cheese (pasteurized milk and cream, cheese culture, salt, guar gum, carob bean gum, xanthan gum), baking powder (corn starch, sodium bicarbonate, monocalcium phosphate), salt
- E341Calcium phosphatesEmulsifier · Humectant · Sequestrant · Stabilizer · Thickener
- E341iMonocalcium phosphateEmulsifier · Humectant · Sequestrant · Stabilizer · Thickener
- E407CarrageenanCarrier · Emulsifier · Humectant · Stabilizer · Thickener
- E410Locust bean gumEmulsifier · Stabilizer · Thickener
- E412Guar gumEmulsifier · Stabilizer · Thickener
- E415Xanthan gumEmulsifier · Stabilizer · Thickener
- E433Polyoxyethylene sorbitan monooleateEmulsifier · Stabilizer
- E471Mono- and diglycerides of fatty acidsEmulsifier · Stabilizer
- E500Sodium carbonatesStabilizer · Thickener
- E500iiSodium hydrogen carbonateStabilizer · Thickener
Source: Open Food Facts, ODbL · additive names and functions: 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: 21 CFR 101.9 (FDA).
- 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.