Pâte brisée sans gluten Bio

This product is a gluten‑free shortcrust pastry dough made primarily from potato and corn starch, rice flour, and vegetable oils, belonging to the “Cereals and potatoes” food group. It carries a Nutri‑Score of D and is classified as ultra‑processed (NOVA 4), with a relatively low sugar content (0.2 g per 100 g) but high total fat (19 g) and saturated fat (9.2 g), and a moderate amount of salt (1.2 g). While the organic, gluten‑free formulation may suit specific dietary restrictions, the high fat and salt levels, together with the inclusion of palm oil, limit its overall nutritional quality.