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Pate brisée sans gluten
Product Insights
Pate brisée sans gluten is a short‑crust pastry dough made from cereal‑based ingredients and marketed as gluten‑free. It falls into the cereals group, carries a Nutri‑Score of E and is classified as ultra‑processed (NOVA 4), with moderate fat (10 g), low sugar (2.5 g) but very high salt (10 g) per 100 g. While the low sugar and absence of gluten are positives for certain consumers, the excessive salt and overall poor nutrient profile limit its health appeal.
Nutrient Levels
Traffic light indicators
Nutritional Values
Values per 100 g
Comparative Analysis
Compared with typical values for similar pastry products, this gluten‑free shortcrust dough contains far less sugar (2.5 g vs 9 g) but considerably more fat (10 g vs 6.94 g) and especially more salt (10 g vs 2.96 g), contributing to its poor Nutri‑Score.
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Frequently Asked Questions
Everything you need to know about Pate brisée sans gluten.
