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Food details

Rudi's, Gluten‑Free Bakery, Original Sandwich Bread

Baked Products Bread

Rudi’s Gluten‑Free Bakery Original Sandwich Bread is a certified gluten‑free sliced loaf crafted without wheat, rye, or barley. One slice (~34g) delivers about 109 kcal with roughly 18g carbs, 3.6g fat, 1.1g protein, and ~1.2g fiber, making it lighter in protein and fiber than traditional wheat bread but suitable for gluten‑free diets. This bread’s blend of gluten‑free flours yields a soft texture ideal for sandwiches and toast while accommodating those with gluten‑related disorders. It contains modest levels of sodium (~180mg per slice) and lacks significant amounts of vitamins A, C, and D. The USDA branded data confirms these values. (Rudi's)1search2

⚡ Quick Facts

Calories
≈109 kcal per slice (~34g)
Key Nutrient
Carbohydrates: ~18g per slice (~52.8g/100g)
Key Nutrient
Fat: ~3.6g per slice (~10.7g/100g)
Key Nutrient
Protein: ~1.1g per slice (~3.13g/100g)

What Is Rudi's Gluten‑Free Original Sandwich Bread? Origin and Varieties

Rudi's Gluten‑Free Original Sandwich Bread is part of the broader line of gluten‑free bakery products offered by Rudi’s Bakery, a U.S. brand specializing in artisan breads and baked goods. Founded in 1976 with a focus on wholesome ingredients and traditional baking techniques, Rudi’s expanded into gluten‑free products to address the needs of people with celiac disease, non‑celiac gluten sensitivity, and those choosing gluten‑free diets for other health reasons. For context, traditional wheat sandwich breads often deliver 12–15g carbs, 2g fat, and 4–6g protein per slice, due in part to the protein contribution from gluten. While this bread’s carbohydrate content is modestly higher, its protein level is lower, meaning it may not be as satiating or as supportive of muscle maintenance without pairing with protein‑rich foods like eggs, lean meats, or nut butters. Fiber and Carbohydrate Quality Although gluten‑free products sometimes fall short in fiber, Rudi’s Original provides about 1.2g fiber per slice, corresponding to roughly 3.5g per 100g, due to inclusion of psyllium husk and sugar cane fiber — both sources that help improve digestive transit and glycemic responses when consumed with balanced meals. This is lower than many whole grain wheat breads (which can deliver 2–4g per slice) but meaningful compared to older GF bread formulations that had negligible fiber. (Rudi's)1search2 The bread contains roughly 2.8g sugars per slice, a mix of natural and added sugars from ingredients like sorghum syrup and cane sugar. While not inherently “high sugar,” consuming multiple slices without protein or fat can lead to relatively rapid glucose absorption, particularly for those monitoring blood sugar. Fatty Acid Breakdown Of the ~3.6g of fat per slice, saturated fat is minimal (~0.12g), whereas monounsaturated and polyunsaturated fats constitute the bulk. Heart‑healthy fats from high‑oleic canola or similar oils contribute to this profile, yielding a generally low‑saturated fat product — an advantage relative to breads augmented with hydrogenated fats or excessive butter. (Rudi's)0search15 Micronutrients Micronutrient content in Rudi’s bread is modest. A single slice provides only about 8.2mg calcium, 0.26mg iron, and 31mg potassium — amounts that contribute very small percentages to daily needs. Unlike enriched wheat breads fortified with B vitamins and iron, many gluten‑free breads lack this fortification unless explicitly labeled. This highlights why individuals who rely heavily on GF breads might need to prioritize other sources of these nutrients. Sodium Considerations At approximately 180mg sodium per slice, this bread contributes to daily sodium intake, which can be significant when multiple slices are consumed. Comparatively, enriched wheat bread might average 120–150mg per slice, so consumers should consider pairing GF bread with fresh foods and mindful seasoning to avoid excessive sodium intake.

❤️ Health Benefits

Support for Gluten‑Related Disorders

By eliminating gluten proteins (found in wheat and related grains), this bread prevents immune reactions in individuals with celiac disease or gluten sensitivity.

Evidence: strong

Lower Saturated Fat Content

Use of vegetable oils like high‑oleic canola reduces saturated fat levels compared to butter or hydrogenated fats, benefiting cardiovascular risk profiles when consumed within a balanced diet.

Evidence: moderate

Digestive Regularity via Added Fiber

Ingredients such as psyllium husk contribute soluble and insoluble fiber, enhancing stool bulk and promoting regular bowel movements.

Evidence: moderate

⚖️ Comparisons

Vs. Whole Wheat Sandwich Bread

Whole wheat bread typically provides more protein (≈4‑6g per slice) and fiber (2‑4g) than Rudi’s GF bread (~1.1g protein, ~1.2g fiber).

Vs. Sourdough Bread

Sourdough often has a lower glycemic impact and better nutrient bioavailability than gluten‑free breads made with refined starches.

🧊 Storage Guide

🏠
Counter
1–2 days
❄️
Fridge
5–7 days
🧊
Freezer
2–3 months
⚠️ Signs of Spoilage:
  • smell: Sour or off odor
  • visual: Mold spots, Discoloration
  • texture: Excessive dryness or stickiness
  • when to discard: Visible mold, Foul smell

👥 Special Considerations

elderly

Why: Protein needs are higher in aging.

Recommendation: Consider higher protein options alongside this bread.

athletes

Why: Low protein bread needs complementary sources.

Recommendation: Pair with lean protein and healthy fats for post‑exercise meals.

children

Why: Low protein and fiber alone may not satisfy energy needs.

Recommendation: Offer with protein and fiber sources to improve satiety.

pregnancy

Why: Low micronutrient content means other nutrient sources are needed.

Recommendation: Include as occasional carbohydrate source when balanced with protein and micronutrient‑rich foods.

breastfeeding

Why: Provides energy but limited micronutrients.

Recommendation: Safe when part of balanced diet with adequate protein.

🔬 Detailed Nutrition Profile (USDA)

Common Portions

1.00 slice (34.00g)
Nutrient Amount Unit
Water 31.6700 g
Energy 320.0000 kcal
Energy 1339.0000 kJ
Protein 3.1300 g
Total lipid (fat) 10.7000 g
Ash 1.6800 g
Carbohydrate, by difference 52.8300 g
Fiber, total dietary 3.5000 g
Total Sugars 8.3600 g
Sucrose 0.0000 g
Glucose 3.4600 g
Fructose 4.9000 g
Lactose 0.0000 g
Maltose 0.0000 g
Galactose 0.0000 g
Starch 33.0000 g
Calcium, Ca 24.0000 mg
Iron, Fe 0.7600 mg
Magnesium, Mg 11.0000 mg
Phosphorus, P 37.0000 mg
Potassium, K 92.0000 mg
Sodium, Na 528.0000 mg
Zinc, Zn 0.2600 mg
Copper, Cu 0.0390 mg
Manganese, Mn 0.1740 mg
Fatty acids, total saturated 0.3390 g
SFA 4:0 0.0000 g
SFA 6:0 0.0000 g
SFA 8:0 0.0000 g
SFA 10:0 0.0090 g
SFA 12:0 0.0050 g
SFA 14:0 0.0110 g
SFA 15:0 0.0040 g
SFA 16:0 0.0000 g
SFA 17:0 0.0080 g
SFA 18:0 0.2000 g
SFA 20:0 0.0580 g
SFA 22:0 0.0270 g
SFA 24:0 0.0170 g
Fatty acids, total monounsaturated 7.3630 g
MUFA 14:1 0.0020 g
MUFA 15:1 0.4470 g
MUFA 16:1 0.0250 g
MUFA 16:1 c 0.0250 g
MUFA 17:1 0.0120 g
MUFA 18:1 6.7300 g
MUFA 18:1 c 6.7160 g
MUFA 20:1 0.1300 g
MUFA 22:1 0.0040 g
MUFA 22:1 c 0.0040 g
MUFA 24:1 c 0.0130 g
Fatty acids, total polyunsaturated 2.2180 g
PUFA 18:2 1.6230 g
PUFA 18:2 n-6 c,c 1.6110 g
PUFA 18:2 CLAs 0.0070 g
PUFA 18:3 0.5830 g
PUFA 18:3 n-3 c,c,c (ALA) 0.5710 g
PUFA 18:3 n-6 c,c,c 0.0120 g
PUFA 18:3i 0.0000 g
PUFA 18:4 0.0000 g
PUFA 20:2 n-6 c,c 0.0060 g
PUFA 20:3 0.0000 g
PUFA 20:3 n-3 0.0000 g
PUFA 20:3 n-6 0.0000 g
PUFA 20:4 0.0040 g
PUFA 20:5 n-3 (EPA) 0.0020 g
PUFA 22:4 0.0000 g
PUFA 22:5 n-3 (DPA) 0.0000 g
PUFA 22:6 n-3 (DHA) 0.0000 g
Fatty acids, total trans 0.0190 g
Fatty acids, total trans-monoenoic 0.0140 g
TFA 16:1 t 0.0000 g
TFA 18:1 t 0.0140 g
TFA 22:1 t 0.0000 g
TFA 18:2 t not further defined 0.0050 g
Fatty acids, total trans-polyenoic 0.0050 g

Source: USDA FoodData Central (FDC ID: 167597)

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