Gluten free bun

Bakery

Item Rating: 64/100

1 serving (70 grams) contains 200 calories, 3.0 grams of protein, 5.0 grams of fat, and 40.0 grams of carbohydrates.

Nutrition Information

1 cup (235.8g)

Calories		673.7
% Daily Value*
Total Fat		16.8 g	21%
	Saturated Fat	3.4 g	17%
	Polyunsaturated Fat	0 g
Cholesterol		0 mg	0%
Sodium		1010.5 mg	43%
Total Carbohydrates		134.7 g	48%
	Dietary Fiber	6.7 g	23%
	Sugars	13.5 g
protein		10.1 g	20%
Vitamin D		0 mcg	0%
Calcium		67.4 mg	5%
Iron		3.4 mg	18%
Potassium		168.4 mg	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Food Attributes

Source of Calories

Fat: 151 cal (20.7%)

Protein: 40 cal (5.5%)

Carbs: 538 cal (73.8%)

About Gluten free bun

Gluten-free buns are bread alternatives specifically crafted for individuals who cannot tolerate gluten, a protein found in wheat, barley, and rye. These buns are commonly found in Western cuisines, catering to the increasing demand for gluten-free diets due to conditions such as celiac disease or gluten sensitivity. They are often made with alternative flours like almond, rice, or tapioca flour and may include binders like xanthan or guar gum to mimic gluten's elasticity. Nutritional profiles vary, but many gluten-free buns are moderate in calories (about 120-180 per bun) and can be low in protein and fiber unless enriched with ingredients such as flaxseed or chickpea flour. Some versions also incorporate added nutrients like iron, B vitamins, and calcium to meet dietary needs for individuals cutting out gluten-containing whole grains.

Health Benefits

• Rich in essential nutrients like iron and B vitamins when fortified, supporting red blood cell production and energy metabolism.
• Often made with alternative flours like almond or quinoa flour, providing higher fiber content for improved digestion.
• Suitable for individuals with celiac disease or gluten sensitivity, preventing inflammation and intestinal damage caused by gluten.

Dietary Considerations

Allergens: Contains almonds (if using almond flour), eggs (used in some recipes), milk (if dairy is included in the formulation)

Suitable for: Gluten-free diet, celiac-friendly diet, low-gluten sensitivity diets

Not suitable for: Nut allergies (if nut-based flour is used), vegan diets (if eggs or milk are included)

Selection and Storage

Store gluten-free buns in a cool, dry place or refrigerate to prolong freshness. For longer storage, freeze and reheat as needed to maintain texture and flavor.

Common Questions About Gluten free bun Nutrition

Is a gluten-free bun high in protein?

Gluten-free buns typically contain around 4-6 grams of protein per serving, depending on the ingredients. They are usually less protein-dense than wholegrain or wheat buns, as they often rely on rice flour or starches rather than high-protein grains.

Can I eat a gluten-free bun on a keto diet?

Most gluten-free buns are not keto-friendly as they tend to be higher in carbohydrates, with around 20-30 grams of carbs per serving. However, there are specialty keto gluten-free buns made from almond or coconut flour with fewer than 10 grams of carbs per serving.

Are there health benefits or concerns with gluten-free buns?

Gluten-free buns can be beneficial for individuals with celiac disease or gluten sensitivity by preventing gastrointestinal discomfort. However, they may be lower in fiber and nutrients compared to wholegrain options unless specifically fortified. Some brands may also contain added sugars or processed starches.

What is the recommended serving size for a gluten-free bun?

The standard serving size for gluten-free buns is typically one bun, which ranges from 120-180 calories and varies based on the specific ingredients. Pairing with high-fiber or protein-rich toppings can help balance the meal.

How does a gluten-free bun compare to a regular wheat bun?

Gluten-free buns are often less dense and may lack the natural fiber found in whole wheat buns. They can be softer or crumblier due to the absence of gluten. From a caloric perspective, both typically fall in a similar range, though wheat buns often have slightly higher nutrient content if they use whole grains.

Data Sources & Scientific References