Trader Joe's Gluten Free Bread Whole Grain
Photo: Open Food Facts contributors (CC BY-SA)

Gluten-free sliced breads

Trader Joe's Gluten Free Bread Whole Grain

12 oz

Score

Bad 18 out of 100 Medium confidence
  • Ultra-processed
  • High in salt
  • Contains added sugars
  • Contains emulsifiers studied for gut effects
  • Contains seed oils
  • Contains whole grains

Why it scores 18

Trader Joe's Gluten Free Bread Whole Grain scores 18 out of 100 (Bad) under GoodSwap’s published rules. What moved the score most:

  1. minus 20 points Sugar: An added sugar. Strong
  2. minus 20 points Dextrose: An added sugar. Strong
  3. minus 18 points Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong

Every line of the math is on The Receipt below, with its evidence tier and sources.

The Receipt

Gluten Free Bread Whole Grain

START100

Ingredients

  • Sugar minus 20 points
    Strong An added sugar. [1][2][3]
  • Dextrose minus 20 points
    Strong An added sugar. [1][2][3]
  • Cellulose gum (carboxymethylcellulose) minus 7.5 points
    Strong In a small randomized feeding trial, carboxymethylcellulose modestly increased abdominal discomfort and reduced gut microbiota diversity; in mice it promoted low-grade inflammation. [4][5][6][7]
  • Modified starch minus 1.5 points
    Info An additive class typical of ultra-processed foods (NOVA group 4). [8]
  • Sunflower oil minus 1 points
    Emerging High in omega-6 linoleic acid. [9][10][11][12]
subtotal−50

Processing

  • Ultra-processed (NOVA 4) minus 18 points
    Strong Classified NOVA 4: made with industrial ingredients and additives. [8]
  • 3 kinds of ultra-processing markers minus 3 points
    Emerging Industrial additive classes found: industrial sugar or starch hydrolysate, modified starch and thickener, stabilizer or gelling agent. [8]
subtotal−21

Nutrition per 100 g

  • Sugars 12.5 g / 100 g minus 5 points
    Strong High in sugar. [1]
  • Salt 3 g / 100 g minus 9 points
    Strong Very high in salt. [13]
  • Energy 265 kcal / 100 g minus 1 points
    Info Energy-dense for its weight. [2]
  • Fiber 4.2 g / 100 g plus 2 points
    Strong A good source of fiber. [2]
  • Protein 8.3 g / 100 g plus 2 points
    Info A good source of protein. [2]
subtotal−11

TOTAL 18Bad

100 − 82 = 18

Can’t score above 79. Contains sugar, an ingredient of high concern. [1][2][3]

Can’t score above 79. High in salt (above the front-of-pack "high" level). [14]


GTIN 00005100004293 · 2026-04-22

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy265 kcal
Fat10.4 g
Saturated fat0 g
Trans fat0 g
Sugars12.5 g
Added sugars6.1 g
Fiber4.2 g
Protein8.3 g
Salt3 g

Serving: 2 slices (49 g)

Ingredients

High Moderate Not recognized Tap an ingredient for its evidence and rules.
Label text, as published

WATER, MODIFIED TAPIOCA STARCH, POTATO STARCH, CORN STARCH, BROWN RICE FLOUR (BROWN RICE, STABILIZED RICE BRAN), SUNFLOWER oil, SAFFLOWER OIL, TEFF FLOUR, PSYLLIUM HUSK POWDER, CANE SUGAR, RAISIN JUICE CONCENTRATE, DEXTROSE, MILLET, YEAST, RED QUINOA, PEA FIBER, MODIFIED CELLULOSE, CELLULOSE GUM, DISTILLED WHITE VINEGAR, SEA SALT, RICE BRAN, CULTURED SUGAR, MILLET FLOUR

Allergens and diets

Contains: Gluten

  • Vegan
  • Vegetarian
  • Not gluten-free
  • Palm-oil-free

Always check the package: recipes change.

Sources

  1. Guideline: sugars intake for adults and children

    World Health Organization · Mar 4, 2015 · Agency assessment

    “In both adults and children, WHO recommends reducing the intake of free sugars to less than 10% of total energy intake”

    who.int

  2. Dietary Guidelines for Americans, 2025–2030

    U.S. Department of Health and Human Services and U.S. Department of Agriculture · January 2026 · Regulator

    “Limit foods and beverages that include artificial flavors, petroleum-based dyes, artificial preservatives, and low-calorie non-nutritive sweeteners.”

    cdn.realfood.gov

  3. Added and free sugars should be as low as possible

    European Food Safety Authority · Feb 28, 2022 · Agency assessment

    “Sugar consumption is a known cause of dental caries.”

    efsa.europa.eu

  4. Randomized Controlled-Feeding Study of Dietary Emulsifier Carboxymethylcellulose Reveals Detrimental Impacts on the Gut Microbiota and Metabolome

    Gastroenterology · March 2022 · Peer-reviewed

    “Relative to control subjects, CMC consumption modestly increased postprandial abdominal discomfort and perturbed gut microbiota composition in a way that reduced its diversity.”

    doi.org

  5. Dietary emulsifiers impact the mouse gut microbiota promoting colitis and metabolic syndrome

    Nature · Mar 5, 2015 · Peer-reviewed

    “carboxymethylcellulose and polysorbate-80, induced low-grade inflammation and obesity/metabolic syndrome in wild-type hosts and promoted robust colitis in mice predisposed to this disorder.”

    doi.org

  6. Food additive emulsifiers and risk of cardiovascular disease in the NutriNet-Santé cohort: prospective cohort study

    BMJ · Sep 6, 2023 · Peer-reviewed

    “This study found positive associations between risk of CVD and intake of five individual and two groups of food additive emulsifiers widely used in industrial foods.”

    doi.org

  7. Re-evaluation of celluloses E 460(i), E 460(ii), E 461, E 462, E 463, E 464, E 465, E 466, E 468 and E 469 as food additives

    European Food Safety Authority · Jan 16, 2018 · Agency assessment

    “The Panel concluded that there was no need for a numerical ADI and that there would be no safety concern at the reported uses and use levels for the unmodified and modified celluloses”

    doi.org

  8. Ultra-processed foods: what they are and how to identify them

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  9. Re-evaluation of the traditional diet-heart hypothesis: analysis of recovered data from Minnesota Coronary Experiment (1968-73)

    BMJ · Apr 12, 2016 · Peer-reviewed

    “replacement of saturated fat in the diet with linoleic acid effectively lowers serum cholesterol but does not support the hypothesis that this translates to a lower risk of death from coronary heart disease or all causes.”

    doi.org

  10. Dietary Linoleic Acid and Risk of Coronary Heart Disease: A Systematic Review and Meta-Analysis of Prospective Cohort Studies

    Circulation · Oct 28, 2014 · Peer-reviewed

    “These data provide support for current recommendations to replace saturated fat with polyunsaturated fat for primary prevention of CHD.”

    doi.org

  11. Sodium reduction (fact sheet)

    World Health Organization · May 11, 2026 · Agency assessment

    “For adults, WHO recommends less than 2000 mg/day of sodium (equivalent to less than 5 g/day salt), or just under a teaspoon.”

    who.int

  12. Guide to creating a front of pack (FoP) nutrition label for pre-packed products sold through retail outlets

    Department of Health and Social Care / Food Standards Agency (GOV.UK) · Nov 8, 2016 · Regulator

    “Table 3: Criteria for drinks (per 100ml)”

    assets.publishing.service.gov.uk

  13. Ultra-processed food exposure and adverse health outcomes: umbrella review of epidemiological meta-analyses

    BMJ · Feb 28, 2024 · Peer-reviewed

    “Greater exposure to ultra-processed food was associated with a higher risk of adverse health outcomes, especially cardiometabolic, common mental disorder, and mortality outcomes.”

    doi.org