Erewhon Gluten Free Bagels Everything
Wheat source
Unknown
Flour type
Oil type
Canola Oil
Sugar type
Sugar Present
Source of heart-healthy monounsaturated fats, contains alpha-linolenic acid (omega-3), commonly used for cooking and food preparation
Sugar
Source of quick energy
Water
Non-toxic, safe solvent, essential for formulation, environmentally benign
Corn starch
Thickening agent, stabilizer in food preparations
Rice Flour
Gluten-free, easily digestible carbohydrate source, useful in gluten-sensitive diets
Tapioca starch
Gluten-free, provides carbohydrate energy, useful thickening and texturizing agent
Potato Starch
Provides texture and crispness in snack foods, gluten-free starch alternative
Glycerin
Humectant retaining moisture, widely used as a safe solvent and sweetener
Inulin
Prebiotic fiber supporting beneficial gut bacteria, may improve digestive health
Yeast
Leavening agent in baking, fermentation causing flavor and texture development, source of B vitamins and proteins
Poppy Seed
Source of dietary fiber, minerals, and flavor enhancement
Flax Seeds
Source of omega-3 fatty acids, dietary fiber, lignans with antioxidant properties
Pea Fiber
Improves digestive health, supports bowel regularity, may aid in blood sugar regulation, contributes to satiety
Psyllium Husk
Improves bowel regularity, aids in cholesterol management, supports satiety
Potato Fiber
Improves bowel regularity, increases satiety, mild reduction in cholesterol, prebiotic potential
Carbohydrate Gum
Emulsifying properties, texture enhancement, shelf-stability improvement
Pea protein isolate
High-quality plant protein source, supports muscle maintenance, suitable for vegetarian and vegan diets
Dried Onion Flakes
Natural flavoring agent, contains minor amounts of antioxidants and nutrients
Dried Garlic Flakes
Antioxidant, antimicrobial, supports cardiovascular health, may reduce blood pressure, enhances flavor without added sodium
Xanthan Gum
Thickening agent, stabilizes emulsions, improves texture and viscosity
Glucono-Delta-Lactone
Preserves food by acidification, controlled pH reduction, texture modification
Malic Acid
Enhances flavor by imparting sour taste, acts as pH regulator, may improve texture and preservation in foods
Citric acid
Flavor enhancement, pH regulation, preservative properties
Tartaric acid
Improves flavor acidity, acts as a preservative by lowering pH, aids in stabilizing baking powders
Fermented Corn Flour
Enhanced digestibility, potential probiotic benefits, improved nutrient bioavailability
No
18
4g
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