Bread, white, made with rice flour, corn starch, and/or tapioca
Category: Baked Products Characteristics: Gluten Free
Nutrition Highlights
Serving Size
Calories
87
Nutrient
% Daily Value*
*Daily Values are based on the reference caloric intake of 2,000 calories for adults and children aged 4+ years. Source: Food & Drug Administration
Calorie Sources
| Nutrient | Calories kcal (%) |
|---|---|
| Carbohydrate | 64 (73.9%) |
| Fat | 17 (19.0%) |
| Protein | 6.0 (7.0%) |
| Total | 87 (100%) |
Serving: 1 slice [35g]
Composition
| Nutrient | Weight g (%) |
|---|---|
| Carbohydrate | 16 (45.8%) |
| Water | 15 (43.0%) |
| Fat | 1.8 (5.2%) |
| Protein | 1.5 (4.3%) |
| Ash | 0.6 (1.7%) |
| Total | 35 (100%) |
Serving: 1 slice [35g]
Benefits
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Gluten-free breads provide an alternative for those with celiac disease or gluten sensitivity. The rice flour, corn starch, and/or tapioca used in this bread allow those who cannot tolerate gluten to still enjoy bread products
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Rice flour is a good source of manganese which is important for bone health, metabolism, and antioxidant protection. It also contains selenium which is an antioxidant and supports thyroid function
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Tapioca starch is easily digested and absorbed making it a suitable choice for those with digestive issues. It also provides a good source of carbohydrates for energy
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Cornstarch is a good source of fiber, vitamins, and minerals in moderate amounts. It contains antioxidants and phytonutrients that may help reduce inflammation
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Gluten-free breads can be a good substitute for wheat breads for those looking to reduce gluten intake as part of a health diet or for dietary preferences
Risks
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May be low in fiber and other nutrients found in whole grains. Fiber helps promote digestive and heart health
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Rice flour and tapioca flour provide carbohydrates but little protein. May need to obtain protein from other foods
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Corn starch is highly processed and provides mainly calories with little nutritional value. Overconsumption could contribute to weight gain
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Lacks gluten but also lacks nutrients found in whole grains. May need to obtain nutrients like fiber, vitamins and minerals from other gluten-free and whole foods
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White rice flour and corn starch have high glycemic indexes which could negatively impact blood sugar levels if consumed in large amounts
Additional Information
Bread is a staple food consumed worldwide, and the rise in gluten intolerance and celiac disease has led to the development of gluten-free alternatives. Gluten-free bread, specifically the white variety made with rice flour, corn starch, and/or tapioca, is an option for individuals who need to avoid gluten. In this article, we will explore the nutritional benefits and risks associated with this specific type of bread.
Nutritional Benefits:
1. Gluten-Free: The primary advantage of this bread is its gluten-free nature. Gluten is a protein found in wheat, barley, and rye, which can cause digestive issues and discomfort in individuals with gluten intolerance or celiac disease. By opting for gluten-free bread, these individuals can still enjoy a bread-based product without triggering adverse reactions.
2. Alternative Grain Sources: Rice flour, corn starch, and tapioca are commonly used in gluten-free bread recipes. These alternative grain sources provide a different nutrient profile compared to wheat. Rice flour is rich in carbohydrates and can be a good source of energy. Corn starch is a refined carbohydrate that is easily digestible, while tapioca is low in saturated fat and cholesterol.
3. Nutrient Fortification: Many gluten-free bread manufacturers fortify their products with additional nutrients to compensate for the potential nutrient deficiencies associated with gluten-free diets. These added nutrients may include vitamins like B vitamins (thiamin, riboflavin, niacin, and folate), iron, and calcium. However, the nutrient content can vary among brands, so it is essential to check the labels for specific fortification details.
Nutritional Risks:
1. Lack of Fiber: One of the main concerns with gluten-free bread, especially the white variety, is its potential lack of dietary fiber. Fiber plays a crucial role in maintaining digestive health, regulating blood sugar levels, and promoting satiety. Traditional wheat-based bread is typically higher in fiber than gluten-free alternatives. Therefore, individuals relying solely on gluten-free bread may need to ensure they obtain sufficient fiber from other sources, such as fruits, vegetables, and whole grains.
2. Higher Glycemic Index: Gluten-free bread made with refined grains like rice flour, corn starch, and tapioca generally has a higher glycemic index (GI). The GI measures how quickly a carbohydrate-containing food raises blood sugar levels. Foods with a high GI can cause rapid spikes in blood sugar, potentially leading to energy crashes and increased hunger. Combining gluten-free bread with protein, healthy fats, or fiber-rich foods can help mitigate the impact on blood sugar levels.
3. Potential Additives: Some gluten-free breads may contain additional additives, such as stabilizers, emulsifiers, and preservatives, to enhance texture, shelf life, and taste. While these additives are generally recognized as safe, individuals with specific sensitivities or allergies should carefully read ingredient labels to avoid any potential adverse reactions.
In conclusion, gluten-free white bread made with rice flour, corn starch, and/or tapioca provides a suitable alternative for individuals with gluten intolerance or celiac disease. It allows them to enjoy a bread-like product while avoiding gluten-containing grains. However, it is important to consider the potential lack of fiber, higher glycemic index, and additives that may be present in some gluten-free breads. As with any food product, moderation and a balanced diet are key to obtaining optimal nutrition.