/ / Bfree Gluten-Free Stone-Baked Pita Bread — Pack of 3 (7.76 oz each)

Bfree Gluten-Free Stone-Baked Pita Bread — Pack of 3 (7.76 oz each)

Contains refined starches

Stone-baked gluten-free pita made with rice, corn, potato and tapioca ingredients. It also contains canola oil, multiple gums and preservatives.

No added sugarNo artificial dyesNo artificial flavorsNo natural flavorsNo added nitritesNo phosphatesNo gluten ingredientsDairy-freeContains corn
$42.72 3 × 7.76 oz · lowest price at Nuvantry
Price and stock checked Oct 30, 2026
Key nutrition facts
130caloriesPer serving · 1 pita (55g)
Protein
2g▼
Fiber
4g
Added sugar
0g
Sodium
200mg▼
Saturated fat
—
▲ raises the score · ▼ lowers it · From the product label
Ingredients: water, rice flour, corn starch, potato starch, tapioca starch, corn flour, thickener (carbohydrate gum, xanthan gum, guar gum, cellulose gum), bamboo fiber, glycerin, inulin, yeast, psyllium husk, pea protein, potato fiber, pea fiber, apple juice concentrates, canola oil, fermented corn, sourdough (fermented corn and tapioca flour), salt, preservatives (sorbic acid, citric acid, tartaric acid, malic acid), glucono-delta-lactone
57 / 100
Fair Scored automatically
Weighted as grain productsMedium confidence · Scored on 8 of 11 inputs
Nutrition · counts 35%65
Ingredients · counts 20%76
Processing · counts 15%30
Sourcing · counts 15%35
Transparency · counts 15%65
Why it scores 57
Nutrition 65 · Compared with other grain foods: less whole grain (0%), more sodium (200 mg), less protein (2 g); no added sugar per 1 pita
Ingredients 76 · Canola oil, 17th ingredient (seed oil, −10, ClearShelf standard); Carboxymethylcellulose (cellulose gum) (additive, −10); Sorbates (potassium sorbate, sorbic acid) (additive, −4)
Processing 30 · Refined starches, multiple gums, glycerin and preservatives make this highly formulated.
Sourcing 35 · Main starch ingredients are refined commodities with no sourcing details.
Transparency 65 · Complete ingredient list and serving nutrition; no specific sourcing claims.
Contains canola oil
Contains multiple gums and preservatives
Evidence behind the Ingredients deductions
Varies by additive−14 for carboxymethylcellulose, sorbates
ClearShelf standard−10 for canola oil · our house standard, not a medical claim
Scored Oct 20, 2026 · Scoring guide v3.1 · Updated Oct 20, 2026 · See what changed

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Diet profiles v1.1. Defaults come from published guidance; you can change any limit. How the diet score works

Ingredients
Water Rice flour Corn starch Potato starch Tapioca starch Corn flour Thickener (carbohydrate gum, xanthan gum, guar gum, cellulose gum) Bamboo fiber Glycerin Inulin Yeast Psyllium husk Pea protein Potato fiber Pea fiber Apple juice concentrates Canola oil Fermented corn Sourdough (fermented corn and tapioca flour) Salt Preservatives (sorbic acid, citric acid, tartaric acid, malic acid) Glucono-delta-lactone
22 ingredients 4 to watch1 to avoid
Sourcing

Origin not disclosed on the product page.

Additives7 additives · 1 moderate risk
Carboxymethylcellulose (cellulose gum) (E466)ThickenerModerate risk
Changed gut bacteria in mice and, in a small 2022 human study, altered the gut microbiome.
Sorbates (potassium sorbate, sorbic acid) (E200–E203)PreservativeLimited risk
Generally well tolerated; EFSA re-evaluated it in 2015 and kept it approved, though it can irritate sensitive skin.
Seed oilFatLimited risk
ClearShelf standard: we lower the Ingredients score when seed oils are used. This is our house standard, not a medical claim. Research is mixed; major health groups have not found harm at typical intakes.
Xanthan gum (E415)ThickenerNo risk
Made by fermentation; EFSA re-confirmed its safety in 2017, though large amounts can cause bloating.
Guar gum (E412)ThickenerNo risk
A fibre from guar beans; EFSA considers it safe at normal intakes.
Citric acid (E330)AcidNo risk
Usually made by fermentation; considered safe.
Malic acid (E296)AcidNo risk
The natural acid in apples; considered safe.
Matched from the ingredient list. Risk levels summarise findings from EFSA, the FDA, IARC and published studies; they explain a concern, not a diagnosis.

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