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Gluten Free Brioche Bread

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EAN 0856750002265 · Rudi’s

Identity

Name
Gluten Free Brioche Bread
Barcode (EAN/GTIN)
0856750002265
Brand / Manufacturer
Rudi’s
GS1 Prefix
United States / Canada (GS1 prefix 085)

Description

Gluten Free Brioche Bread is sold under the Rudi’s label. A 100 g portion carries 243 kcal (1020 kJ). It also supplies 5.41 g of fat, 0 g of it saturated, 48.6 g of carbohydrate, including 8.11 g of sugars, 0 g of protein, 2.7 g of fibre and 0.88 g of salt per 100 g. Pack size is given as 18 oz. Declared labels cover vegetarian, no gluten, kosher, vegan and certified gluten free. It is listed as sold in the United States. The ingredient list reads: Water, modified tapioca starch, white sorghum flour, potato starch, cane sugar, brown rice flour, canola oil, vegetable glycerin, yeast, psyllium husk fiber, rice bran, salt, hydroxypropyl methyl cellulose, distilled white vinegar, rice starch, cultured tapioca, modified cellulose gum, cultured brown rice flour, guar gum, sugarcane fiber, natural flavors, beta carotene (color) vanilla extract.

Regulated substances (3)

Ingredients

Water, modified tapioca starch, white sorghum flour, potato starch, cane sugar, brown rice flour, canola oil, vegetable glycerin, yeast, psyllium husk fiber, rice bran, salt, hydroxypropyl methyl cellulose, distilled white vinegar, rice starch, cultured tapioca, modified cellulose gum, cultured brown rice flour, guar gum, sugarcane fiber, natural flavors, beta carotene (color) vanilla extract

Nutrition facts (per 100 g)

FieldPer 100 g
Energy1020 kJ / 243 kcal
Fat5.41 g
Saturated fat0 g
Carbohydrates48.6 g
of which sugars8.11 g
Fibre2.7 g
Protein0 g
Salt0.88 g
Sodium0.35 g

Data: Open Food Facts community, openfoodfacts.org (CC BY-SA 3.0). Values are typical per-100g manufacturer declarations and may vary by batch. Informational only — not dietary advice.

Food additive (E-number) (3)

Source: EU Regulation 1333/2008

CITES Endangered Species (1)

Source: Wikidata CITES P7603 / UNEP-WCMC

FDA Added to Food (US) (13)

Source: U.S. FDA Substances Added to Food

FDA SCOGS (Select Committee on GRAS Substances) (5)

Source: U.S. FDA SCOGS Database

GHS hazard classifications and PubChem CIDs from NIH PubChem (NCBI / U.S. National Library of Medicine, public domain). Hover any pictogram for its meaning.

What we found about this product

A factual report of what public registries and product databases returned for this EAN. We do not authenticate products or issue safety verdicts — we only report what we found.

Identifier checks

Registry scans

Sources scanned: GS1 country prefix · Wikidata brand registry · Open Beauty / Food Facts · USDA FDC Branded Foods · Nudger GTIN dataset · EU Safety Gate (RAPEX) · US CPSC · US FDA recalls · Health Canada Recalls · NHTSA recalls · ECHA SVHC · REACH Annex XVII · EU RoHS · Stockholm POPs · CLP Annex VI · EU Cosmetic Annex II · EU Ecolabel · US ENERGY STAR · US EPA Safer Choice · US FDA GUDID · EU EUDAMED.
Last refreshed: .

About this section. We aggregated what we found across 24 public registries and product databases as of . This is not an authentication, certification, or safety endorsement. Coverage gaps in our source data exist. For definitive verification, please contact the manufacturer or the relevant regulator directly.

🥗 Dietary attributes

We found these dietary attribute tags (community-contributed labels — verify on packaging):

Source: OpenFoodFacts product page — community-tagged dietary labels (data: ODbL, text: CC-BY-SA). These tags are crowdsourced and may be incomplete or out of date; always verify on the actual packaging.

More from Rudi’s

Disclaimer. Substance and ingredient information is matched against public government registries (cited above) and may be incomplete or imprecise for a specific batch. This page is informational only and does not constitute medical, legal, or safety advice. For health concerns consult a qualified specialist. For confirmed product safety status refer to the manufacturer and the linked regulatory source.

Provenance

Last updated: . See About for the full source list.

See also

Related basics