Gluten Free White Bread

Water  ·  No known concerns

The most common ingredient in processed foods.

Rice  ·  No known concerns

Staple cereal grain, boiled or steamed and eaten as a side dish or ingredient worldwide.

corn starch  ·  No known concerns

Powdered starch extracted from corn kernels, used as a thickener in sauces, soups, and baked goods.

Buckwheat  ·  No known concerns

Gluten-free seed cooked like a grain or milled into flour for pancakes and noodles like soba.

RiceStarch  ·  No known concerns

Starch from rice grains. Mild flavour, gluten-free, used as thickener and coating agent.

Yeast  ·  No known concerns

Single-celled fungus used to ferment dough for bread and beer, or as a nutritional supplement (nutritional yeast).

Olives  ·  No known concerns

Fruit of the olive tree, typically brined or cured before eating. Rich in monounsaturated fat; a defining ingredient of the Mediterranean diet.

E410  ·  No known concerns

Natural thickener from carob seeds. Used in ice cream, cheese, and processed meats.

E415  ·  No known concerns

Thickener and stabilizer produced by bacterial fermentation. Safe in normal food amounts.

Inulin  ·  No known concerns

Prebiotic fiber extracted from chicory root or other plants, used to add fiber and a mild sweetness to processed foods.

potato starch  ·  No known concerns

Starch extracted from potatoes, used as a thickener and binder in sauces, baked goods, and gluten-free recipes.

skimmed milk  ·  No known concerns

Cow's milk with the fat removed, leaving protein, calcium, and lactose. Lower in calories than whole milk; contains milk allergen.

WheyProt  ·  No known concerns

High-quality dairy protein isolated from whey. Excellent amino acid profile for muscle repair.

Milk  ·  No known concerns

Dairy liquid from cows or other mammals, a source of protein and calcium. Contains milk allergen.

E330  ·  No known concerns

Natural organic acid used as an antioxidant and flavoring. Safe for ingestion.