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Gluten-free bread flour (Schar brand) Calories
Gluten-free, formulated for bread, added fiber
CALORIES
GI
POTASSIUM
FIBER
Gluten-free bread flour (Schar brand) Nutrition Facts
Selected: 100 g
340
KCAL / 100G
Carbs
78g
· 93%
Protein
2.5g
· 3%
Fat
1.5g
· 4%
Fiber
7g
Gluten-free bread flour (Schar brand) Vitamins & Minerals
Vitamins
B1
0.05mg · 4% DV
B2
0.02mg · 2% DV
B3
0.3mg · 2% DV
B5
0.1mg · 2% DV
Minerals
Sodium
350mg · 15% DV
Iron
1mg · 6% DV
Phosphorus
35mg · 5% DV
Selenium
1.5µg · 3% DV
Gluten-free bread flour (Schar brand) Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Gluten-free bread flour (Schar brand) Processed?
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Does Gluten-free bread flour (Schar brand) Contain Allergens?
No known major allergens
Which Diets Is Gluten-free bread flour (Schar brand) Good For?
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Gluten-free bread flour (Schar brand) Fat Profile
SATURATED
0.3g
MONOUNSATURATED
0.4g
POLYUNSATURATED
0.7g
Omega 6:3 ratio 6:1
Above the ideal 4:1 (6:1).
Foods Similar to Gluten-free bread flour (Schar brand)
Gluten-free bread flour (Schar brand) — Frequently Asked Questions
How many calories are in Schar gluten-free bread flour?
Schar gluten-free bread flour provides 340 calories per 100 g. A 100 g portion contains 78 g of carbohydrates, 2.5 g of protein, 1.5 g of fat, and 7 g of fiber.
Does Schar gluten-free bread flour raise blood sugar?
With a glycemic index of 80, this flour has a high glycemic impact and may raise blood sugar quickly. It is a processed product that fits gluten-free, vegan, vegetarian, Mediterranean, flexitarian, and omnivore diets.
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Nutrition data compiled from USDA FoodData Central and scientific sources.