Is Enriched Unbleached Bread Flour Gluten Free?

The Ingredient Breakdown

As a food scientist, I look at the label to determine safety, and the ingredient list for Enriched Unbleached Bread Flour leaves no room for doubt. The primary ingredient is WHEAT FLOUR. Wheat is one of the primary sources of gluten, specifically containing gliadin and glutenin proteins that trigger immune reactions in sensitive individuals. Even though the flour is "unbleached," the biological structure of the grain remains the same.

The second major flag is MALTED BARLEY FLOUR. Barley is another gluten-containing grain. In bread flour, this is often added to enhance the enzymatic activity and flavor profile of the dough. However, for a gluten-free diet, the inclusion of barley is a critical contamination point. It is not a hidden starch; it is a distinct grain that contains hordein, a form of gluten.

Finally, we see ASCORBIC ACID. This is simply Vitamin C used as a dough conditioner to strengthen the gluten network and improve loaf volume. While the ingredient itself is safe, its function in this specific product is to help build the very gluten structure that those with sensitivities must avoid.

Nutritional Value

From a nutritional standpoint, Enriched Unbleached Bread Flour is a refined carbohydrate. The "enriched" aspect means that the milling process stripped away the bran and germ, and the manufacturer added back specific vitamins and minerals. You will find added Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, and Folic Acid.

Regarding macronutrients, this flour is high in calories and carbohydrates with very little fiber. It provides quick energy but lacks the satiety of whole grains. It does not contain significant amounts of sugar or fat in its raw form, but it converts rapidly to glucose in the bloodstream. For those strictly monitoring caloric intake for weight loss, this is a dense source of energy that requires portion control.