Serv. Size:2 oz.
Serv. Per Container:Varied
*Percent Daily Values are based on a 2,000 calorie diet.
TOTAL FAT 2.5g 4%
SATURATED FAT 1g 4%
TRANS FAT 0g
CHOLESTEROL 35mg 11%
SODIUM 360mg 15%
TOTAL CARBS 2g 1%
DIETARY FIBER 0g 0%
PROTEIN 11g 19%
Gluten is a stretchy protein that captures carbon dioxide released from yeast, causing breads to rise. For some people, gluten can cause gastrointestinal problems.
The term “gluten” technically refers to a specific complex of proteins that forms when wheat flour is mixed with a liquid and physically manipulated, such as in kneading of bread. In 2007, FDA proposed to allow manufacturers to label a food “gluten-free” to accommodate those people with allergies and intollerances to gluten protein found in wheat, barley and rye.
When preparing gluten free recipes, it is important to read ingredient labels and avoid gluten contamination that may occur if foods are prepared on common surfaces or with utensils that are not thoroughly cleaned after preparation of gluten-containing foods. The best way to know if a product is gluten free is to read the ingredients label. Products that are labeled as wheat free are not necessarily gluten free and all labels should be checked often, as ingredients can change over time. If you are unsure about a product’s ingredients, contact the food manufacturer for further information. Gluten is a protein naturally found in certain grains such as wheat, barley, rye and some oats. Millions of Americans suffer from a serious medical condition called celiac disease in which consuming even small amounts of gluten in foods can cause digestive health problems. For more information regarding celiac disease or gluten free diets,No Nitrates or Nitrites addedSliced to OrderNo FillersNo Fillers
A substance added to a product to increase bulk, weight, viscosity, opacity or strength (modified food starch, carrageenan, etc)