Double Stuf Oreo Gluten Free

How it scored 38 / 100

Nutrition snapshot

Ingredients 16 listed

• 1 Sugar
  Sucrose, a disaccharide of glucose and fructose, refined from sugarcane or sugar beets.
  Moderate
• 2 Palm Oil
  Edible oil extracted from the mesocarp of the fruit of Elaeis guineensis (oil palm). Semi-solid at room temperature; ~50% saturated fat (mos…
  Moderate
• 3 White Rice Flour
  Finely milled flour produced from polished (white) Oryza sativa rice grains.
  Safe
• 4 Tapioca
  Starch extracted from cassava root (Manihot esculenta), sold as flour, pearls, or flakes.
  Safe
• 5 Soya Bean
  Seed of Glycine max; legume rich in protein and oil.
  Low
• 6 Canola Oil
  Edible oil pressed from low-erucic-acid varieties of Brassica napus or B. campestris (rapeseed). Refined, bleached, deodorized, and standard…
  Low
• 7 Wholemeal Oat Flour
  Flour milled from whole oat groats (Avena sativa), retaining bran and germ.
  Safe
• 8 Corn Starch
  Starch isolated from the endosperm of corn kernels. Composed of amylose and amylopectin (glucose polymers).
  Low
• 9 Cocoa
  Powder produced from roasted, ground cocoa beans (Theobroma cacao) with most of the cocoa butter removed.
  Safe
• 10 Invert Sugar
  A mixture of glucose and fructose produced by hydrolyzing sucrose with acid or invertase enzyme.
  Moderate
• 11 Soya Lecithin
  A naturally occurring mixture of phospholipids (phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol) extracted from soybean …
  Low
• 12 Sodium Hydrogen Carbonate
  Sodium hydrogen carbonate (sodium bicarbonate, NaHCO3), commonly known as baking soda.
  Low
• 13 Salt
  Sodium chloride (NaCl), a crystalline mineral compound composed of roughly 40% sodium and 60% chloride by mass.
  Low
• 14 Xanthan Gum
  Xanthan gum is a high-molecular-weight polysaccharide produced by aerobic fermentation of glucose or sucrose by the bacterium Xanthomonas ca…
  Low
• 15 Chocolate
  Confection made from cacao products (cocoa solids, cocoa butter), sugar, and often milk and emulsifiers; FDA standard of identity in 21 CFR …
  Low
• 16 Artificial Flavouring
  Synthetic flavor compounds not derived from natural sources (spices, fruits, vegetables, meats, dairy, fermentation products, etc.). Defined…
  Moderate