Is sandwitch skinnys Gluten Free?

The Ingredient Breakdown

As a food scientist, the first thing I look at is the flour source. The primary ingredient in Sandwitch Skinnys is unbromated unbleached enriched wheat flour. This is a standard wheat flour derived from the endosperm of the wheat kernel. It contains high levels of gluten-forming proteins (gliadin and glutenin), which is exactly what those with gluten sensitivities must avoid.

It doesn't stop there. The ingredient list explicitly includes wheat gluten as a separate additive. Manufacturers often add isolated wheat gluten to bread products to improve the dough's elasticity and texture, giving it that chewy bite. For a consumer, this is essentially adding pure gluten to the product.

Furthermore, the label lists triticale in the 'contains' statement. Triticale is a hybrid grain derived from crossing wheat and rye. Because it is part of the rye family, it is naturally contaminated with gluten and is strictly forbidden on a gluten-free diet.

Finally, we must address the oats. The product contains oat fiber. While oats are naturally gluten-free, they are almost always processed in facilities that also handle wheat, barley, and rye. Unless the oats are certified gluten-free (which is not indicated here), they pose a significant risk of cross-contamination.

Nutritional Value

Looking at the nutritional profile, Sandwitch Skinnys are marketed as a lower-calorie option, with one roll weighing in at approximately 43g. The inclusion of oat fiber and sugarcane fiber helps boost the fiber content, which is a positive attribute for digestive health.

However, the product contains sugar and citric acid, contributing to the total carbohydrate count. While the fat content is relatively low due to the use of soybean oil, the presence of calcium propionate and sorbic acid (preservatives) is standard for shelf-stability but may be a concern for those sensitive to additives. It fits a 'low fat' diet limit, but it is not a 'whole food' product.