Rolls, gluten-free, whole grain, made with tapioca starch and brown rice flour
Whole food · Baked Products
This is a hearty, gluten-free roll with a satisfyingly chewy crumb and a subtle nutty flavor from brown rice flour. The tapioca starch provides a light, airy structure, while the whole grain base delivers a robust 11.2g of fiber per 100g. It's a nutritionally dense alternative to standard white rolls, offering more sustained energy.
Calorie split: 14% protein · 54% carbs · 32% fat
↓ Full nutrition💚 Why it's loved
People love it for its versatile, mild flavor that pairs well with both savory and sweet toppings, making it a reliable staple for sandwiches and burgers. Its firm texture holds up well to hearty fillings without becoming soggy.
⚠️ Watch-outs & how to enjoy it better
The dense, fibrous texture can be less appealing to those accustomed to soft, refined-flour rolls, and the high fiber content may cause digestive discomfort if introduced too quickly. To counteract this, start with a smaller portion and ensure adequate water intake. The chewy crust may also be too firm for some palates.
Key benefits
- Excellent source of dietary fiber
- Provides complete plant-based protein
- Naturally gluten-free for celiac/gluten-sensitive diets
- Low in sugar (4.2g per 100g)
- Made with whole grain brown rice flour
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Tapioca starch, derived from cassava root, is what gives these rolls their characteristic chew and helps mimic the elasticity of gluten in traditional wheat bread.
Full nutrition (USDA data · scales with serving)
| Water | 29.9 g |
| Energy | 329 kcal |
| Energy | 1376 kj |
| Protein | 11.8 g |
| Total lipid (fat) | 11.6 g |
| Ash | 2.4 g |
| Carbohydrate, by difference | 44.3 g |
| Fiber, total dietary | 11.2 g |
| Total Sugars | 4.2 g |
| Sucrose | 0.00 g |
| Glucose | 0.52 g |
| Fructose | 0.72 g |
| Lactose | 0.00 g |
| Maltose | 3.0 g |
| Galactose | 0.00 g |
| Starch | 29.3 g |
| Calcium, Ca | 118 mg |
| Iron, Fe | 1.6 mg |
| Magnesium, Mg | 96.0 mg |
| Phosphorus, P | 233 mg |
| Potassium, K | 273 mg |
| Sodium, Na | 507 mg |
| Zinc, Zn | 1.4 mg |
| Copper, Cu | 0.26 mg |
| Manganese, Mn | 1.7 mg |
| Selenium, Se | 25.0 ug |
| Thiamin | 0.38 mg |
| Riboflavin | 0.36 mg |
| Niacin | 3.8 mg |
| Vitamin E (alpha-tocopherol) | 1.4 mg |
| Tocopherol, beta | 0.08 mg |
| Tocopherol, gamma | 3.1 mg |
| Tocopherol, delta | 0.00 mg |
| Tocotrienol, alpha | 0.00 mg |
| Tocotrienol, beta | 0.00 mg |
| Tocotrienol, gamma | 0.21 mg |
| Tocotrienol, delta | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 1.4 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.01 g |
| SFA 14:0 | 0.02 g |
| SFA 15:0 | 0.01 g |
| SFA 16:0 | 0.84 g |
| SFA 17:0 | 0.01 g |
| SFA 18:0 | 0.36 g |
| SFA 20:0 | 0.06 g |
| SFA 22:0 | 0.05 g |
| SFA 24:0 | 0.03 g |
| Fatty acids, total monounsaturated | 5.4 g |
| MUFA 14:1 | 0.00 g |
| MUFA 15:1 | 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 | 5.2 g |
| MUFA 18:1 c | 5.2 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 |
| Fatty acids, total polyunsaturated | 4.9 g |
| PUFA 18:2 | 3.1 g |
| PUFA 18:2 n-6 c,c | 3.1 g |
| PUFA 18:2 CLAs | 0.01 g |
| PUFA 18:3 | 1.8 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 1.7 g |
| PUFA 18:3 n-6 c,c,c | 0.03 g |
| PUFA 18:3i | 0.00 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.01 g |
| PUFA 20:3 | 0.00 g |
| PUFA 20:3 n-3 | 0.00 g |
| PUFA 20:3 n-6 | 0.00 g |
| PUFA 20:4 | 0.01 g |
| PUFA 20:5 n-3 (EPA) | 0.01 g |
| PUFA 22:4 | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Fatty acids, total trans | 0.03 g |
| Fatty acids, total trans-monoenoic | 0.02 g |
| TFA 16:1 t | 0.00 g |
| TFA 18:1 t | 0.02 g |
| TFA 22:1 t | 0.00 g |
| TFA 18:2 t not further defined | 0.01 g |
| Fatty acids, total trans-polyenoic | 0.01 g |
Amino acid profile (per 100g)
Estimated from Rolls, dinner, rye — USDA does not publish this profile for Rolls.
| Tryptophan | 0.12 g |
| Threonine | 0.31 g |
| Isoleucine | 0.40 g |
| Leucine | 0.71 g |
| Lysine | 0.28 g |
| Methionine | 0.17 g |
| Cystine | 0.21 g |
| Phenylalanine | 0.51 g |
| Tyrosine | 0.26 g |
| Valine | 0.47 g |
| Arginine | 0.40 g |
| Histidine | 0.22 g |
| Alanine | 0.36 g |
| Aspartic acid | 0.53 g |
| Glutamic acid | 3.2 g |
| Glycine | 0.37 g |
| Proline | 1.1 g |
| Serine | 0.51 g |
FAQ
How does the texture differ from a regular wheat roll?
It is typically denser and chewier with a more pronounced crumb, thanks to the tapioca starch and brown rice flour. It lacks the soft, pillowy texture of a white flour roll.
Is this suitable for a low-carb diet?
No, with 44.29g of carbohydrates per 100g, it is a significant source of carbs. It is better suited for gluten-free or whole-food diets rather than low-carb or keto plans.
Can I freeze these rolls?
Yes, they freeze exceptionally well. Slice before freezing for easier use, and toast directly from frozen to restore their texture.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 3.29 kcal/g · 14% calories from protein · 11.2 g fiber · 4.2 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 1.86 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.