Gluten free hawaiian bread

Bakery

Item Rating: 61/100

1 serving (57 grams) contains 150 calories, 2.0 grams of protein, 3.0 grams of fat, and 28.0 grams of carbohydrates.

Nutrition Information

1 cup (237.5g)

Calories		625
% Daily Value*
Total Fat		12.5 g	16%
	Saturated Fat	2.1 g	10%
	Polyunsaturated Fat	0 g
Cholesterol		0 mg	0%
Sodium		750.0 mg	32%
Total Carbohydrates		116.7 g	42%
	Dietary Fiber	4.2 g	15%
	Sugars	33.3 g
protein		8.3 g	16%
Vitamin D		0 mcg	0%
Calcium		83.3 mg	6%
Iron		2.1 mg	11%
Potassium		125.0 mg	2%

* 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: 112 cal (18.4%)

Protein: 33 cal (5.4%)

Carbs: 466 cal (76.2%)

About Gluten free hawaiian bread

Gluten-Free Hawaiian Bread is a soft, sweet bread traditionally inspired by Hawaiian cuisine. Unlike the original version made with wheat flour, this gluten-free variant employs alternative flours such as rice flour, tapioca starch, or almond flour to accommodate dietary restrictions. Hawaiian bread is often enriched with sweetness from pineapple juice or honey, giving it a unique flavor profile. A typical serving contains carbohydrates from grains or starches, moderate amounts of sugar, and small amounts of fat. Gluten-free versions are often fortified with nutrients like B vitamins or fiber depending on the flour blend used. Its light texture and sweetness make it a popular choice for sandwiches, sliders, or enjoying plain. Despite being gluten-free, nutritional density can vary based on the recipe or brand, highlighting the importance of checking labels for added sugar or enriched nutrients.

Health Benefits

• Supports digestive health due to gluten-free properties, which benefit individuals with celiac disease or gluten sensitivity.
• May provide a source of complex carbohydrates from alternative flours like rice or potato starch, which support energy levels.
• Often enriched with nutrients such as iron or B vitamins (e.g., folate), supporting red blood cell production and energy metabolism.

Dietary Considerations

Allergens: Contains eggs, dairy, nuts (if almond flour used)

Suitable for: Gluten-free diet, celiac-friendly diet

Not suitable for: Nut-free diet (if almond flour used), egg-free diet (if eggs are included in recipe)

Selection and Storage

Store in an airtight container at room temperature for up to 3 days, or refrigerate to extend freshness. For longer storage, freeze slices individually to maintain texture and flavor.

Common Questions About Gluten free hawaiian bread Nutrition

What is the nutritional content of gluten-free Hawaiian bread?

Gluten-free Hawaiian bread typically contains around 110-160 calories per slice, 2-4 grams of protein, and 20-30 grams of carbohydrates, depending on the brand. It is usually low in fiber and fat but may include added vitamins like B6 and iron to compensate for the lack of whole grains.

Is gluten-free Hawaiian bread compatible with a keto diet?

Gluten-free Hawaiian bread is not keto-friendly as it is high in carbohydrates, with 20-30 grams per slice. Keto diets typically limit carbohydrates to under 50 grams per day, making this bread unsuitable for low-carb eating plans.

Are there health concerns when eating gluten-free Hawaiian bread?

Gluten-free Hawaiian bread may be higher in sugar compared to regular gluten-free bread due to its sweeter flavor profile, which can be a concern for individuals monitoring their sugar intake. Additionally, some brands may use rice flour or starches that lack essential nutrients, so choosing fortified varieties is recommended.

What is the recommended serving size for gluten-free Hawaiian bread?

The recommended serving size is typically one slice, which provides around 110-160 calories. It can be integrated into a balanced meal with protein-rich foods and vegetables for better nutritional balance.

How does gluten-free Hawaiian bread compare to regular Hawaiian bread?

Gluten-free Hawaiian bread differs from regular Hawaiian bread as it uses alternative flours like rice or tapioca to replace wheat, making it suitable for gluten-sensitive individuals. However, it may be slightly denser and less elastic in texture compared to the original version. Flavor profiles are similar, with both featuring a mildly sweet taste.

Data Sources & Scientific References