Is ALOO BHUJIA spicy patato Noodles Gluten Free?

The Ingredient Breakdown

When determining if a snack is truly gluten-free, we look beyond the main ingredients to the flours and additives used. For ALOO BHUJIA spicy patato Noodles, the formulation is surprisingly robust in avoiding gluten-containing grains.

The primary base of the product is Potatoes (44%), which naturally contain no gluten. However, the texture and structure come from the flour blends. The product uses Chickpeas Flour (4%) and Tepary Beans Flour (2%). Both of these are legume flours and are naturally safe for a gluten-free diet. Additionally, the inclusion of Rice Powder and Starch (Sago) provides the necessary crispiness without introducing gluten.

We also examined the spice and additive blends. Ingredients like Red Chilli Powder, Turmeric Powder, and Garlic Powder are pure spices. The Anticaking Agent [Silicon Dioxide (E551)] is a mineral-based additive used to prevent clumping and is considered gluten-free. There are no flags for hidden gluten sources like hydrolyzed wheat protein or malt vinegar.

Nutritional Value

While the product is safe for gluten-free diets, it is important to consider the nutritional profile. The product is fried in Vegetable Oil (Cotton Seed, Corn, and Palmolein), making it a calorie-dense snack. High fat content is typical for bhujia-style noodles to achieve that crunch.

The carbohydrate content is high due to the potato and flour base. While it contains Salt and various Powders for flavor, those on a low-sodium diet should be mindful of portion sizes. It fits well into a gluten-free lifestyle as a treat, but due to the frying process and refined starches, it should be consumed in moderation rather than as a dietary staple for weight loss.