Is krackjack Gluten Free?

The Ingredient Breakdown

To understand why krackjack is not suitable for a gluten-free diet, we must look at the label. The very first ingredient listed is refined wheat flour (maida). In food science, ingredients are listed by weight, meaning this is the primary component of the biscuit. Maida is a highly refined form of wheat that contains high levels of gluten, a protein that gives the biscuit its structure and chewiness.

Beyond the wheat flour, the label explicitly lists wheat again in the allergen section, leaving no room for doubt. The biscuit also contains invert syrup and sugar, which act as humectants to keep the biscuit soft, but these are secondary to the gluten issue. Additionally, the product contains sulphite, which is a common preservative but can trigger sensitivities in some individuals, unrelated to gluten.

It is also important to note the presence of artificial flavouring substances (vanilla, butter). While these provide the signature taste, they do not contain gluten. However, because the manufacturing process involves wheat flour, there is a high risk of cross-contamination if the facility produces other items, though the primary gluten source is the flour itself.

Nutritional Value

From a nutritional standpoint, krackjack is a calorie-dense snack primarily composed of carbohydrates. The refined wheat flour provides a quick source of energy, but it lacks the fiber found in whole grains. The combination of sugar and invert syrup contributes to the biscuit's sweetness and its glycemic load, meaning it can spike blood sugar levels relatively quickly.

The biscuit also contains refined oils (palmolein, palm). These are vegetable fats used to create a crisp texture. While they make the biscuit taste good, they contribute to the total fat content. For those monitoring their daily caloric intake or fat consumption, this is a factor to consider. It is best viewed as an occasional indulgence rather than a daily health food.