USDA Standard Reference · Baked Products
Bread, gluten-free, white, made with tapioca starch and brown rice flour
According to USDA FoodData Central (FDC ID 174101, data refreshed July 2026), nutrition facts per 100g, sourced verbatim.
- 298
- Caloriesmoderate density
- 5.4g
- Proteingood source · 11% DV
- 51.1g
- Carbsgood source · 19% DV
- 8.0g
- Fatgood source · 10% DV
Bread, gluten-free, white, made with tapioca starch and brown rice flour contains 298 calories per 100g according to USDA FoodData Central. It has 5.4g of protein, 8.0g of fat, and 51.1g of carbohydrates per 100g. Data is sourced verbatim from the USDA Standard Reference database, refreshed July 2026.
- More protein than 37% of USDA whole foods
The verdict
Bread, gluten-free, white, made with tapioca starch and brown rice flour carries 5.4g of protein per 100g, more than 37% of USDA whole foods.
- 5.4g
- protein per 100g
- Top 63%
- protein vs USDA whole foods
- 298
- calories per 100g
- 5.5g
- fiber per 100g
Percentile computed against the 7,880 USDA SR Legacy and Foundation whole foods with a protein value, not branded or processed items.
Bread, gluten-free, white, made with tapioca starch and brown rice flour contains 298 calories per 100g, according to the USDA FoodData Central database. It provides 5.4g of protein, 8.0g of fat, and 51.1g of carbohydrates per 100g. Dietary fiber: 5.5g. Below you will find a complete nutrient breakdown including vitamins, minerals, and daily value percentages based on a 2,000 calorie diet. Values are normalized to a 100g serving per the USDA FoodData Central standardization. Source: USDA laboratory analysis and manufacturer-reported label data for food products sold in the United States.
Where this data comes from
USDA FoodData Central is the United States government's authoritative reference for food composition, maintained by the Agricultural Research Service and updated as new laboratory analyses and manufacturer submissions are processed. Bread, gluten-free, white, made with tapioca starch and brown rice flour is catalogued there as FDC ID 174101, a usda standard reference entry, in the "Baked Products" food group. Every figure on this page comes from USDA laboratory analysis under the FDC USDA Standard Reference program, standardized to 100 g so it can be compared fairly against any other food in the database. Values are shown on the USDA per-100 g basis.
By the per-100g standardization, Bread, gluten-free, white, made with tapioca starch and brown rice flour reads as good fiber source within common dietary frameworks. Compare it against 6 nutritionally similar items in Nearby Foods below, or browse the whole Baked Products group for context.
Nutritional Value at a Glance
Bread, gluten-free, white, made with tapioca starch and brown rice flour is a carbohydrate-dense food that can serve as a quick energy source.
At 20% of the Daily Value for fiber, this is a good source that supports digestive health and may help with satiety.
Allergen indicators
Our text scan flagged these FDA Big 9 major-allergen indicators in this product's name and brand description:
- Wheat
Always verify with the physical package label. Our detection is a keyword scan over USDA-published product names and brand text, it is conservative-positive (flags likely allergens) but cannot guarantee completeness or accuracy. Manufacturers may reformulate without notice; consumers with anaphylaxis-risk allergies must rely on the FDA-mandated ingredient and allergen statement printed on the package itself.
Where the calories mostly come from
Values per 100g
Macro Breakdown
298 kcal = 15% of FDA 2,000 kcal Daily Value
Values shown per 100g, the USDA FoodData Central standardization. Serving size for this entry is not declared in the USDA release.
How Bread, gluten-free, white, made with tapioca starch and brown rice flour compares to Baked Products
Per 100 g, against the average across all baked products foods in USDA FoodData Central.
34% Higher in protein than 34% of baked products on record.
Category averages computed live across the USDA Baked Products group. Compare against a specific food →
Where Bread, gluten-free, white, made with tapioca starch and brown rice flour ranks on protein
Its 5.4g of protein per 100g placed against every USDA reference (whole) food, the 7,880 SR Legacy and Foundation items with a protein value.
Protein per 100g - Bread, gluten-free, white, made with tapioca starch and brown rice flour vs every USDA reference food
USDA reference (whole) foods with a protein value
5 37th percentile higher than 37% of 7,880 USDA reference foods
Each bar is a band; taller bars hold more USDA reference foods. The dashed line + filled bar mark this entry. Hover or tap any bar for its full count, share, and where it sits relative to this entry.
Source USDA FoodData Central, SR Legacy & Foundation · July 2026
Where Bread, gluten-free, white, made with tapioca starch and brown rice flour sits among Baked Products
Plotted by protein and calorie percentile among the 515 Baked Products foods with both values, not raw amounts, so foods of very different sizes compare fairly.
Bread, gluten-free, white, made with tapioca starch and brown rice flour: 34th protein percentile, 33rd calorie percentile among Baked Products foods
Read the chart as text
- Pillsbury Golden Layer Buttermilk Biscuits, Artificial Flavor, refrigerated dough: Protein percentile 41, Calorie percentile 35
- Bagels, wheat: Protein percentile 85, Calorie percentile 12
- Toaster Pastries, fruit, frosted (include apples, blueberry, cherry, strawberry): Protein percentile 17, Calorie percentile 55
- Pepperidge Farm, Goldfish, Baked Snack Crackers, Cheddar: Protein percentile 93, Calorie percentile 81
- Bread, naan, plain, commercially prepared, refrigerated: Protein percentile 80, Calorie percentile 30
- Cookies, Marie biscuit: Protein percentile 55, Calorie percentile 63
- Bread, reduced-calorie, oat bran, toasted: Protein percentile 79, Calorie percentile 9
- Cake, pound, commercially prepared, butter (includes fresh and frozen): Protein percentile 29, Calorie percentile 47
- Cookies, oatmeal, commercially prepared, regular: Protein percentile 45, Calorie percentile 78
- Crackers, saltines (includes oyster, soda, soup): Protein percentile 78, Calorie percentile 67
- Muffins, blueberry, toaster-type: Protein percentile 25, Calorie percentile 37
- Pie, pumpkin, prepared from recipe: Protein percentile 23, Calorie percentile 2
- Rolls, dinner, plain, prepared from recipe, made with low fat (2%) milk: Protein percentile 68, Calorie percentile 38
- Pie, fried pies, cherry: Protein percentile 7, Calorie percentile 38
- Pillsbury, Crusty French Loaf, refrigerated dough: Protein percentile 69, Calorie percentile 10
- Cookies, chocolate chip sandwich, with creme filling: Protein percentile 6, Calorie percentile 71
- Bread, cornbread, dry mix, enriched (includes corn muffin mix): Protein percentile 53, Calorie percentile 67
- Bread, sticks, plain: Protein percentile 94, Calorie percentile 65
- Cookies, butter, commercially prepared, enriched: Protein percentile 43, Calorie percentile 85
- Cookies, sugar, commercially prepared, regular (includes vanilla): Protein percentile 33, Calorie percentile 83
- Doughnuts, cake-type, plain, sugared or glazed: Protein percentile 31, Calorie percentile 71
- Pie, banana cream, prepared from mix, no-bake type: Protein percentile 10, Calorie percentile 12
- Sweet rolls, cinnamon, commercially prepared with raisins: Protein percentile 45, Calorie percentile 52
- Crackers, saltines, unsalted tops (includes oyster, soda, soup): Protein percentile 76, Calorie percentile 74
- Bread, gluten-free, white, made with tapioca starch and brown rice flour: Protein percentile 34, Calorie percentile 33
Read the chart
Bread, gluten-free, white, made with tapioca starch and brown rice flour ranks at the 34th percentile for protein and the 33rd percentile for calories among Baked Products foods (n=515).
- Pillsbury Golden Layer Buttermilk Biscuits, Artificial Flavor, refrigerated dough: 41st protein percentile, 35th calorie percentile
- Bagels, wheat: 85th protein percentile, 12th calorie percentile
- Toaster Pastries, fruit, frosted (include apples, blueberry, cherry, strawberry): 17th protein percentile, 55th calorie percentile
- Pepperidge Farm, Goldfish, Baked Snack Crackers, Cheddar: 93rd protein percentile, 81st calorie percentile
- Bread, naan, plain, commercially prepared, refrigerated: 80th protein percentile, 30th calorie percentile
- Cookies, Marie biscuit: 55th protein percentile, 63rd calorie percentile
- Bread, reduced-calorie, oat bran, toasted: 79th protein percentile, 9th calorie percentile
- Cake, pound, commercially prepared, butter (includes fresh and frozen): 29th protein percentile, 47th calorie percentile
- Cookies, oatmeal, commercially prepared, regular: 45th protein percentile, 78th calorie percentile
- Crackers, saltines (includes oyster, soda, soup): 78th protein percentile, 67th calorie percentile
- Muffins, blueberry, toaster-type: 25th protein percentile, 37th calorie percentile
- Pie, pumpkin, prepared from recipe: 23rd protein percentile, 2nd calorie percentile
Full Nutrient Breakdown
Every nutrient USDA reports for this food, per 100 g, with each value's share of the FDA Daily Value shown as a bar.
Macronutrients
| Nutrient | Amount | % DV |
|---|---|---|
| Carbohydrate, by difference | 51.1 G | 19% |
| Energy | 298 KCAL | |
| Fiber, total dietary | 5.5 G | 20% |
| Protein | 5.4 G | 11% |
| Total Sugars | 11.3 G | |
| Total lipid (fat) | 8.0 G | 10% |
| Ash | 1.8 G | |
| Energy | 1248.0 kJ | |
| Fructose | 1.5 G | |
| Galactose | 0.00 G | |
| Glucose | 1.7 G | |
| Lactose | 0.00 G | |
| Maltose | 8.1 G | |
| Starch | 34.4 G | |
| Sucrose | 0.00 G | |
| Water | 33.7 G |
Vitamins
| Nutrient | Amount | % DV |
|---|---|---|
| Folate, food | 19.0 UG | |
| Folate, total | 19.0 UG | |
| Niacin | 1 MG | |
| Riboflavin | 0 MG | |
| Thiamin | 0 MG | |
| Vitamin B-6 | 0 MG |
Minerals
| Nutrient | Amount | % DV |
|---|---|---|
| Calcium, Ca | 59 MG | 5% |
| Iron, Fe | 1 MG | 3% |
| Potassium, K | 107 MG | 2% |
| Sodium, Na | 515 MG | 22% |
| Copper, Cu | 0 MG | |
| Magnesium, Mg | 25 MG | |
| Manganese, Mn | 0 MG | |
| Phosphorus, P | 70 MG | |
| Selenium, Se | 11.0 UG | |
| Vitamin E (alpha-tocopherol) | 2 MG | |
| Zinc, Zn | 1 MG |
Lipids
| Nutrient | Amount | % DV |
|---|---|---|
| Fatty acids, total saturated | 0.63 G | 3% |
| Fatty acids, total trans | 0.02 G | |
| Fatty acids, total monounsaturated | 4.7 G | |
| Fatty acids, total polyunsaturated | 2.0 G | |
| Fatty acids, total trans-monoenoic | 0.01 G | |
| Fatty acids, total trans-polyenoic | 0.01 G | |
| MUFA 14:1 | 0.00 G | |
| MUFA 16:1 | 0.03 G | |
| MUFA 16:1 c | 0.03 G | |
| MUFA 17:1 | 0.01 G | |
| MUFA 18:1 | 4.5 G | |
| MUFA 18:1 c | 4.5 G | |
| MUFA 20:1 | 0.12 G | |
| MUFA 22:1 | 0.01 G | |
| MUFA 22:1 c | 0.00 G | |
| MUFA 24:1 c | 0.01 G | |
| PUFA 18:2 | 1.4 G | |
| PUFA 18:2 CLAs | 0.00 G | |
| PUFA 18:2 n-6 c,c | 1.4 G | |
| PUFA 18:3 | 0.52 G | |
| PUFA 18:3 n-6 c,c,c | 0.04 G | |
| PUFA 18:4 | 0.00 G | |
| PUFA 20:2 n-6 c,c | 0.01 G | |
| PUFA 20:3 | 0.00 G | |
| PUFA 20:4 | 0.00 G | |
| PUFA 20:5 n-3 (EPA) | 0.00 G | |
| PUFA 22:5 n-3 (DPA) | 0.00 G | |
| PUFA 22:6 n-3 (DHA) | 0.00 G | |
| SFA 10:0 | 0.00 G | |
| SFA 12:0 | 0.01 G | |
| SFA 14:0 | 0.01 G | |
| SFA 15:0 | 0.00 G | |
| SFA 16:0 | 0.38 G | |
| SFA 17:0 | 0.01 G | |
| SFA 18:0 | 0.14 G | |
| SFA 20:0 | 0.04 G | |
| SFA 22:0 | 0.02 G | |
| SFA 24:0 | 0.01 G | |
| SFA 4:0 | 0.00 G | |
| SFA 6:0 | 0.00 G | |
| SFA 8:0 | 0.00 G | |
| TFA 16:1 t | 0.00 G | |
| TFA 18:1 t | 0.01 G | |
| TFA 18:2 t not further defined | 0.01 G | |
| TFA 22:1 t | 0.00 G |
Amino Acids
| Nutrient | Amount | % DV |
|---|---|---|
| Alanine | 0.33 G | |
| Arginine | 0.37 G | |
| Aspartic acid | 0.56 G | |
| Cystine | 0.14 G | |
| Glutamic acid | 0.75 G | |
| Glycine | 0.23 G | |
| Histidine | 0.13 G | |
| Hydroxyproline | 0.00 G | |
| Isoleucine | 0.25 G | |
| Leucine | 0.46 G | |
| Lysine | 0.35 G | |
| Methionine | 0.19 G | |
| Phenylalanine | 0.32 G | |
| Proline | 0.24 G | |
| Serine | 0.37 G | |
| Threonine | 0.23 G | |
| Tryptophan | 0.08 G | |
| Tyrosine | 0.18 G | |
| Valine | 0.28 G |
Other
| Nutrient | Amount | % DV |
|---|---|---|
| MUFA 15:1 | 0.00 G | |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.48 G | |
| PUFA 18:3i | 0.00 G | |
| PUFA 20:3 n-3 | 0.00 G | |
| PUFA 20:3 n-6 | 0.00 G | |
| PUFA 22:4 | 0.00 G | |
| Tocopherol, beta | 0 MG | |
| Tocopherol, delta | 0 MG | |
| Tocopherol, gamma | 3 MG | |
| Tocotrienol, alpha | 0 MG | |
| Tocotrienol, beta | 0 MG | |
| Tocotrienol, delta | 0 MG | |
| Tocotrienol, gamma | 1 MG |
Key takeaways
- Bread, gluten-free, white, made with tapioca starch and brown rice flour delivers 5.4g of protein per 100g, more than 37% of USDA whole foods. See the protein ranking
- It carries 298 calories per 100g - below the baked products average of 360. Compare baked products
- Based on its per-100g profile, it fits good fiber source patterns.
Nearby Foods
Foods in the same category with similar calorie content, useful for swaps, substitutions, and side-by-side comparison.
Pie, coconut creme, commercially prepared
Udi's, Gluten Free, Soft & Delicious White Sandwich Bread
Waffle, plain, frozen, ready-to-heat, microwave
Bread, chapati or roti, plain, commercially prepared
Bread, chapati or roti, whole wheat, commercially prepared, frozen
Bread, raisin, enriched, toasted
Similar Protein Content
Other foods in Baked Products closest to 5.4g protein per 100g, useful for protein-matched substitutions.
Cake, pound, commercially prepared, fat-free
Cake, sponge, commercially prepared
Cake, white, prepared from recipe without frosting
Cookies, chocolate chip, commercially prepared, regular, higher fat, unenriched
Cookies, oatmeal, refrigerated dough
Danish pastry, fruit, enriched (includes apple, cinnamon, raisin, lemon, raspberry, strawberry)
Frequently Asked Questions
How many calories are in Bread, gluten-free, white, made with tapioca starch and brown rice flour? ▼
What are the macros in Bread, gluten-free, white, made with tapioca starch and brown rice flour? ▼
How much sodium is in Bread, gluten-free, white, made with tapioca starch and brown rice flour? ▼
Is Bread, gluten-free, white, made with tapioca starch and brown rice flour high in fiber? ▼
Is Bread, gluten-free, white, made with tapioca starch and brown rice flour keto-friendly? ▼
Is Bread, gluten-free, white, made with tapioca starch and brown rice flour good for a diet? ▼
How does Bread, gluten-free, white, made with tapioca starch and brown rice flour compare to other foods? ▼
What food group does Bread, gluten-free, white, made with tapioca starch and brown rice flour belong to? ▼
More in This Category
Other foods in Baked Products
Nutrition Guides
Learn how to interpret and use nutrition data effectively
Primary source data
Data Sources & Methodology
Data from USDA FoodData Central, April 2026 release. See our methodology.
Source: USDA FoodData Central (FDC ID 174101) — USDA Standard Reference database. Verify with USDA →
Source: FDA 2,000-calorie Daily Value reference — %DV computed against the USDA per-100g standardization basis.
Disclaimer: This information is for reference only and should not replace professional dietary advice. Nutrient content may vary by brand, preparation method, and seasonal factors.
All federal data sources used on this page
- USDA FoodData Central — SR Legacy — nutrient composition for generic and staple foods (Standard Reference lineage, final release April 2018). fdc.nal.usda.gov/data-documentation
- USDA FoodData Central — Foundation Foods — nutrient values from USDA's newer, most rigorously lab-analyzed dataset. fdc.nal.usda.gov/Foundation_Foods_Documentation
- USDA FoodData Central — Branded Foods — manufacturer-submitted label data for packaged products. fdc.nal.usda.gov/data-documentation
- USDA FoodData Central — FNDDS (Survey) — the Food and Nutrient Database for Dietary Studies, used in national nutrition surveys. ars.usda.gov/fndds
- FDA Nutrition Facts Label regulations — the Daily Value percentages and label format this page's figures are computed against. fda.gov/food/nutrition-facts-label
- FDA food allergen labeling (FALCPA + FASTER Act) — the Big 9 major-allergen disclosure rules referenced on this page. fda.gov/food-allergies
Every figure on GetFoodFacts is rendered directly from official USDA FoodData Central records, no number is typed in by an editor. See our editorial standards & corrections policy, the methodology behind these numbers, or report a data error. Data current as of July 2026.