JOVIAL INHERENTLY GOOD WHOLE GRAIN GLUTEN FREE BREAD FLOUR
JOVIAL INHERENTLY GOOD WHOLE GRAIN GLUTEN FREE BREAD FLOUR scores 56/100 (Decent). Its NOVA class 4 ultra-processed status is the primary factor limiting a higher score, despite positive nutrient contributions.
This product has a FoodScore of 56/100, placing it in the Decent category.
It provides 6.7g of fiber and 10g of protein per 100g, contributing positively to its score.
As a NOVA class 4 product, it is considered ultra-processed, incurring a 10-point penalty.
Compared to generic whole-grain flour, this product offers a gluten-free alternative with similar whole grain benefits.
Use this flour as a base for gluten-free baking, focusing on recipes that incorporate other nutrient-dense ingredients.
Scores +9 points above the grain category average (47/100 across 2269 foods).
Fiber
6.7g
24% of Daily Value
Protein
10g
20% of Daily Value
Added sugar
0g
0% of Daily Value
Sodium
33mg
1% of Daily Value
+
What it brings to the table
Fiber (6.7g)+8
Protein (10g)+6
Micronutrients (Iron)+2
−
What holds it back
Ultra-processed (NOVA 4)-10
Why it scores 56
JOVIAL INHERENTLY GOOD WHOLE GRAIN GLUTEN FREE BREAD FLOUR achieves a FoodScore of 56 out of 100. This score reflects a balance of beneficial nutrients and its classification as an ultra-processed food. The product receives positive points for its fiber content, with 6.7g per 100g, and its protein content, providing 10g per 100g. Additionally, it contributes 13% DV for iron, adding 2 points to its score. However, a significant deduction of 10 points is applied because it is categorized as NOVA class 4, indicating it is ultra-processed. Ingredients like xanthan gum and tara gum, while common in gluten-free baking for texture, contribute to this classification. Compared to a generic whole-grain flour, this product offers a gluten-free alternative while still providing whole grain benefits from flours like sorghum and teff. It contains no added sugar, saturated fat, or trans fat, aligning with dietary recommendations in those areas.
Health benefits
What the nutrients in jovial inherently good whole grain gluten free bread flour actually do for you, grounded in established dietary science.
Supports Digestive Health with Fiber
This flour provides 6.7g of fiber per 100g, which can contribute to digestive regularity and overall gut health. Fiber adds bulk to stool and helps maintain a healthy digestive system. Incorporating this flour into your diet, especially when replacing refined grain flours, can help increase your daily fiber intake, which is often below recommended levels for many Americans. The whole grain flours like sorghum and teff naturally contain this beneficial fiber.
Contributes to Protein Intake
With 10g of protein per 100g, JOVIAL INHERENTLY GOOD WHOLE GRAIN GLUTEN FREE BREAD FLOUR can be a useful component for increasing dietary protein. Protein is essential for building and repairing tissues, producing enzymes and hormones, and supporting satiety. When used in baking, this flour can help create more nutritionally dense baked goods, especially for individuals seeking to increase their protein intake through plant-based sources.
Source of Iron
This product supplies 2.4mg of iron per 100g, which is 13% of the Daily Value. Iron is a crucial mineral involved in oxygen transport throughout the body as part of hemoglobin, and it plays a role in energy production. Including sources of iron like this flour in your diet can help prevent iron deficiency. The whole grain flours in this blend naturally contribute to its iron content.
JOVIAL INHERENTLY GOOD WHOLE GRAIN GLUTEN FREE BREAD FLOUR scores 56/100 (Decent). Its NOVA class 4 ultra-processed status is the primary factor limiting a higher score, despite positive nutrient contributions.
How to eat it
This bread flour is designed for gluten-free baking, commonly used as a base for breads, muffins, and other baked goods. It provides a whole-grain option for those avoiding gluten, offering a different texture profile than wheat-based flours.
For enhanced nutrition, combine this flour with other nutrient-rich ingredients like nuts, seeds, or additional whole grains in your recipes.
When baking, ensure adequate hydration as gluten-free flours often absorb liquids differently than wheat flours.
Consider using this flour in recipes for savory baked goods to complement its mild, earthy flavor profile.
Store the flour in an airtight container in a cool, dark place or the refrigerator to maintain freshness, especially due to its whole grain content.
Things to keep in mind
This product contains xanthan gum and tara gum, which are common thickeners and stabilizers in gluten-free products. While generally recognized as safe, some individuals with sensitive digestive systems may experience mild gastrointestinal discomfort from gums in larger quantities. As a gluten-free product, it is suitable for individuals with celiac disease or gluten sensitivity. There are no common allergens like wheat, dairy, soy, or nuts explicitly declared on the ingredient list, but consumers with severe allergies should always verify manufacturing practices for potential cross-contamination if not explicitly certified allergen-free.
Is JOVIAL INHERENTLY GOOD WHOLE GRAIN GLUTEN FREE BREAD FLOUR healthy?
This flour scores 56/100, indicating it's a decent choice. It offers whole grain benefits and is a good source of fiber and protein. However, its classification as NOVA class 4 (ultra-processed) means it has undergone significant industrial processing, which can be a consideration for overall dietary patterns. It can be part of a healthy diet when balanced with other whole, minimally processed foods.
How does JOVIAL INHERENTLY GOOD WHOLE GRAIN GLUTEN FREE BREAD FLOUR compare to traditional wheat flour?
Compared to traditional whole wheat flour, this product is gluten-free, making it suitable for those with gluten sensitivities or celiac disease. Nutritionally, it provides similar amounts of fiber and protein to many whole wheat flours. For example, while a brand like King Arthur Whole Wheat Flour also provides fiber and protein, the JOVIAL INHERENTLY GOOD flour uses a blend of different whole grains like sorghum and teff, offering a distinct flavor and nutrient profile.
What is the role of xanthan gum in this flour?
Xanthan gum is a common food additive used in gluten-free baking. It acts as a thickener and stabilizer, helping to provide structure and elasticity that gluten typically offers in wheat-based flours. This helps improve the texture and prevent crumbling in gluten-free baked goods, making them more palatable.
What is a typical serving size for this bread flour?
The declared serving size is 0.25 cup. However, in baking, flour is typically used as an ingredient in larger quantities within a recipe rather than consumed directly as a single serving. The nutritional values are provided per 100g to allow for easy comparison across different flours and ingredients, as recipes will vary widely in total flour content.
Can this flour be used for all types of gluten-free baking?
JOVIAL INHERENTLY GOOD WHOLE GRAIN GLUTEN FREE BREAD FLOUR is formulated as a bread flour, suggesting it's optimized for baked goods requiring more structure, like breads. While it can be used in various gluten-free recipes, its specific blend of flours and gums may yield different textures and results compared to all-purpose gluten-free flour blends. Experimentation may be needed for optimal results in cakes or cookies.