Rolls, white, made with brown rice flour, tapioca starch, and sorghum flour
Category: Baked Products Characteristics: Gluten Free
Nutrition Highlights
Serving Size
Calories
178
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 | 111 (62.3%) |
| Fat | 51 (28.6%) |
| Protein | 16 (8.8%) |
| Total | 178 (100%) |
Serving: 1 roll [69g]
Composition
| Nutrient | Weight g (%) |
|---|---|
| Water | 31 (44.6%) |
| Carbohydrate | 28 (40.2%) |
| Fat | 5.7 (8.2%) |
| Protein | 3.9 (5.6%) |
| Ash | 0.9 (1.3%) |
| Total | 69 (100%) |
Serving: 1 roll [69g]
Benefits
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Gluten-free which avoids potential negative effects of gluten like digestive issues for those with celiac disease or gluten sensitivity
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Contains brown rice flour which is a whole grain and provides fiber, vitamins, and minerals
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Tapioca starch is a source of carbohydrates and fiber
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Sorghum flour adds fiber, protein, and antioxidants
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White color makes the rolls appealing for those wanting a traditional roll appearance
Risks
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Low in protein and fiber compared to wheat-based rolls. Brown rice flour and tapioca starch provide mainly carbohydrates with little protein or fiber
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Sorghum flour provides some protein and fiber but the amounts are still lower than wheat. May not provide sustained energy compared to wheat
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Lacking in nutrients found in whole grains like wheat such as B vitamins, magnesium, and antioxidants
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High in carbohydrates and could spike blood sugar levels more than wheat-based rolls for those managing diabetes or weight
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More processed than wheat with brown rice flour and starches. May lack some nutrients found in whole or less processed grains
Additional Information
Rolls that are gluten-free, white, and made with brown rice flour, tapioca starch, and sorghum flour offer both nutritional benefits and potential risks. Let's explore these aspects in detail.
Nutritional Benefits:
1. Gluten-Free: These rolls are suitable for individuals with gluten intolerance or celiac disease, allowing them to enjoy bread-like products without experiencing digestive issues or inflammation caused by gluten consumption.
2. Low in Allergens: By utilizing alternative flours like brown rice, tapioca, and sorghum, these rolls can be a suitable option for those with multiple food allergies or sensitivities. They are free from common allergens such as wheat, dairy, and soy, making them a versatile choice for individuals with various dietary restrictions.
3. Fiber Content: Brown rice flour and sorghum flour are good sources of dietary fiber. Fiber plays a crucial role in maintaining a healthy digestive system, regulating blood sugar levels, and promoting satiety. Including these rolls in your diet can contribute to your daily fiber intake, aiding in digestion and overall gut health.
4. Iron and B Vitamins: Tapioca starch, derived from the cassava plant, contains iron and B vitamins, including folate and thiamin. Iron is essential for transporting oxygen throughout the body, while B vitamins are vital for energy production, brain function, and maintaining a healthy nervous system. By incorporating these rolls into your diet, you can benefit from these nutrients.
Potential Risks:
1. Nutrient Deficiencies: While these rolls may offer some nutritional benefits, they may lack certain essential nutrients typically found in whole-grain products. Whole grains provide a wide range of vitamins, minerals, and phytochemicals that contribute to overall health. Relying solely on gluten-free, white rolls made with alternative flours may lead to potential nutrient deficiencies if not balanced with a varied diet that includes other nutrient-dense foods.
2. High Glycemic Index: Gluten-free, white rolls often have a higher glycemic index compared to their whole-grain counterparts. This means they can cause a rapid rise in blood sugar levels, potentially affecting individuals with diabetes or those aiming to manage their blood sugar levels. It is important to consume these rolls in moderation and pair them with protein, healthy fats, or fiber-rich foods to slow down the absorption of glucose.
3. Processing and Additives: Gluten-free products, including these rolls, often undergo additional processing and may contain additives to improve texture, taste, and shelf life. While these additives are generally recognized as safe, some individuals may be sensitive to certain additives or may prefer to consume less processed foods. It is advisable to read ingredient labels and choose products with minimal additives whenever possible.
In conclusion, gluten-free, white rolls made with brown rice flour, tapioca starch, and sorghum flour can be a suitable option for individuals with gluten intolerance or multiple food allergies. They offer fiber, iron, and B vitamins, but it's important to be aware of potential nutrient deficiencies and the higher glycemic index associated with white, gluten-free products. As with any food, moderation and a well-balanced diet are key to obtaining optimal nutrition.