Gluten-free breads
Whole Foods Market Gluten-Free Multigrain Sandwich Bread
20 oz/567 g
Score
- Ultra-processed
- Contains added sugars
- Contains emulsifiers studied for gut effects
- Contains seed oils
- Contains whole grains
Why it scores 26
Whole Foods Market Gluten-Free Multigrain Sandwich Bread scores 26 out of 100 (Poor) under GoodSwap’s published rules. What moved the score most:
- minus 20 points Sugar: An added sugar. Strong
- minus 20 points Dextrose: An added sugar. Strong
- 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.
Better sliced bread
-
Gluten-Free Sourdough Bread Young Kobras No added sugars · No gut-studied emulsifiers Score 80 out of 100 , 54 points higher -
Multigrain & Seed Sandwich Bread with Sprouted Whole Wheat 365 Whole Foods Market · 22 oz/625 g No gut-studied emulsifiers · No seed oils Score 64 out of 100 , 38 points higher -
Gluten Free Cinnamon Raisin Bread Carbonaut · 19 oz No added sugars · No gut-studied emulsifiers Score 63 out of 100 , 37 points higher -
Sourdough Gluten-Free Simple Kneads No added sugars · No gut-studied emulsifiers Score 90 out of 100 , 64 points higher -
Organic Lucky 7 Multigrain Sourdough Izzio · 24 oz/680 g Not ultra-processed · No gut-studied emulsifiers Score 76 out of 100 , 50 points higher
The same kind of product, at least 10 points higher, sold in the US. Never paid placements.
The Receipt
Gluten-Free Multigrain Sandwich Bread
Ingredients
- Sugar minus 20 points
- Dextrose minus 20 points
- Cellulose gum (carboxymethylcellulose) minus 7.5 points
- Modified starch minus 1.5 points
- Sunflower oil minus 1 points
Processing
- Ultra-processed (NOVA 4) minus 18 points
- 3 kinds of ultra-processing markers minus 3 points
Nutrition per 100 g
- Sugars 7.6 g / 100 g minus 3 points
- Salt 1 g / 100 g minus 3 points
- Energy 177 kcal / 100 g minus 1 points
- Fiber 6.1 g / 100 g plus 4 points
100 − 74 = 26
Can’t score above 79. Contains sugar, an ingredient of high concern. [1][2][3]
Nutrition per 100 g
| Energy | 177 kcal |
|---|---|
| Fat | 6.1 g |
| Saturated fat | 0.2 g |
| Trans fat | 0 g |
| Carbohydrates | 39.8 g |
| Sugars | 7.6 g |
| Added sugars | 4.5 g |
| Fiber | 6.1 g |
| Protein | 3 g |
| Salt | 1 g |
Serving: 2 slices (66 g)
Ingredients
- WATER
- MODIFIED TAPIOCA STARCH
- CORNSTARCH
- POTATO STARCH
- BROWN RICE FLOUR
- SUNFLOWER SEED OIL
- WHOLE TEFF
- PSYLLIUM HUSK
- CANE SUGAR (high concern)
- RAISIN JUICE CONCENTRATE
- DEXTROSE (high concern)
- WHOLE MILLET
- AMARANTH FLOUR
- YEAST
- RED QUINOA
- MODIFIED CELLULOSE
- PEA FIBER
- DISTILLED WHITE VINEGAR
- SEA SALT
- POWDERED EGG WHITES
- RICE BRAN
- CULTURED CANE SUGAR
- CELLULOSE GUM (moderate concern)
Label text, as published
WATER, MODIFIED TAPIOCA STARCH, CORNSTARCH, POTATO STARCH, BROWN RICE FLOUR, SUNFLOWER SEED OIL, WHOLE TEFF, PSYLLIUM HUSK, CANE SUGAR, RAISIN JUICE CONCENTRATE, DEXTROSE, WHOLE MILLET, AMARANTH FLOUR, YEAST, RED QUINOA, MODIFIED CELLULOSE, PEA FIBER, DISTILLED WHITE VINEGAR, SEA SALT, POWDERED EGG WHITES, RICE BRAN, CULTURED CANE SUGAR, CELLULOSE GUM.
Allergens and diets
Contains: Gluten, Egg
- Not vegan
- Vegetarian
- Not gluten-free
- Palm-oil-free
Always check the package: recipes change.
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Sources
-
Guideline: sugars intake for adults and children
“In both adults and children, WHO recommends reducing the intake of free sugars to less than 10% of total energy intake”
who.int
-
Dietary Guidelines for Americans, 2025–2030
“Limit foods and beverages that include artificial flavors, petroleum-based dyes, artificial preservatives, and low-calorie non-nutritive sweeteners.”
cdn.realfood.gov
-
Added and free sugars should be as low as possible
“Sugar consumption is a known cause of dental caries.”
efsa.europa.eu
-
“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
-
Dietary emulsifiers impact the mouse gut microbiota promoting colitis and metabolic syndrome
“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
-
“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
-
“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
-
“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
-
“These data provide support for current recommendations to replace saturated fat with polyunsaturated fat for primary prevention of CHD.”
doi.org
-
“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
-
“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