Is Galletas Gluten Free?

The Ingredient Breakdown

As a food scientist, I look at the formulation of baked goods to determine their dietary classification. When analyzing the standard Galletas recipe, the verdict is clear: they are wheat-based products. The primary culprit is the very first ingredient listed.

The flour used is Enriched bleached wheat flour. This is a highly processed form of wheat that has had the bran and germ removed. While the enrichment adds back some vitamins, the core grain remains wheat, which contains gluten proteins (gliadin and glutenin). For those with gluten intolerance, this ingredient triggers an immune response.

Additionally, the shortening used is lard. While lard is naturally gluten-free, it is often processed in facilities that also handle wheat products. However, the main concern remains the flour itself. The yeast (Saccharomyces) used for leavening is biological and safe, but it relies on the gluten network in the wheat flour to trap gas and create the cookie's texture.

Nutritional Value

From a nutritional standpoint, these cookies are designed as an indulgence rather than a health food. The presence of shortening (lard) contributes significantly to the saturated fat content. While lard is a stable cooking fat, consuming it in high quantities can impact heart health if not balanced with an active lifestyle.

The enriched bleached wheat flour provides simple carbohydrates that digest quickly, leading to a rapid spike in blood sugar. There is no significant fiber content listed to slow this absorption. Consequently, these cookies are calorie-dense without offering substantial micronutrients or satiety. They fit into a diet only as an occasional treat, strictly limited to portion control.