USDA ingredient referenceUpdated August 22, 2026

Bread, gluten-free, white, corn starch in 14 Feast-indexed USDA foods

Within Feast’s 3,850-record USDA FNDDS reference corpus, “Bread, gluten-free, white, corn starch” appears as a formulation input in 14 finished-food records. Their calories and nutrients describe those complete foods, not the input label by itself. Use the catalog to choose the closest finished food and open its exact FoodData Central citation.

Browse all 14 linked food records →

Exact nutrition reference, complete food catalog and source methodology

This page helps you find complete foods that include Bread, gluten-free, white, corn starch in USDA’s nutrition data. Choose the record that most closely matches what you ate; Feast does not turn a collection average into a standalone ingredient estimate.

What the code means

One exact source label across 14 complete records.

Every occurrence collected here uses ingredient code 28337 and the source description “Bread, gluten-free, white, made with rice flour, corn starch, and/or tapioca.” The code is preserved exactly as it appears in the FNDDS input-food rows. It is not a FoodData Central FDC ID, so this page does not invent a standalone ingredient-record URL.

The strongest concentrations of linked records are currently Pizza (6), Yeast breads (4), Pretzels/snack mix (3). These are category counts within Feast’s selected 3,850-record corpus. They do not estimate how often the ingredient is eaten, how common it is in recipes generally, or its prevalence across every FNDDS release.

Collection-level interpretation

Grounded ways to understand this source label

These summaries describe the linked FNDDS records in this exact corpus. They do not estimate consumer frequency, market share, or the composition of a meal.

Typical listed-weight range

49.7%–91.3%

The middle half of linked records spans 41.6 percentage points from the 25th to the 75th percentile. This is more resistant to a single extreme record than the full minimum-to-maximum range.

Largest linked category

Pizza

6 of 14 linked records (43%) sit in this USDA category. The remainder span 3 other categories.

Most populated share band

30% to under 60%

7 records (50%) fall in this band after repeated rows for code 28337 are combined within each food.

Most frequent eligible co-input

Cheese, mozzarella, low moisture, part-skim

It appears alongside code 28337 in 6 linked records (43%). Co-occurrence describes database structure, not a required recipe.

Where USDA uses this input

Linked records by source-food category

Each record is counted once even if ingredient code 28337 appears on more than one input row inside that formulation. The category grouping describes the complete linked foods, not a culinary rule about the ingredient.

USDA survey-food categories

Source-formulation evidence

How the share of listed input weight changes

Repeated rows for code 28337 inside one food are combined before the percentage is calculated. The denominator is the sum of all positive-weight inputs listed for that USDA formulation.

All linked records, not just the extremes

Where the listed-weight shares fall

Each bar counts complete food records after repeated rows for ingredient code 28337 have been combined.

Under 1%0 records
0 of 14
1% to under 5%0 records
0 of 14
5% to under 15%0 records
0 of 14
15% to under 30%0 records
0 of 14
30% to under 60%7 records
7 of 14
60% to 100%7 records
7 of 14

The role changes by food type

Median listed share in the largest USDA categories

Category medians summarize source-formulation shares, not nutrient content or consumption frequency.

Listed-weight share distribution across the largest complete-food categories
Complete-food category	Records	Median	Middle 50%	Observed span
Pizza	6	52.4%	45.1%–52.8%	42%–62.5%
Yeast breads	4	100%	100%–100%	100%–100%
Pretzels/snack mix	3	61.3%	55.1%–63.2%	48.9%–65%

What the spread can tell you

In this collection, “Bread, gluten-free, white, made with rice flour, corn starch, and/or tapioca” ranges from 42% to 100% of listed source-input weight, with a median of 57.1%. That variation can help distinguish a food where the input is a small supporting component from a record where it makes up much more of the standardized source formulation.

The spread remains descriptive. It does not show uncertainty around a single recipe, and a high source-weight share does not automatically mean the food supplies more of any particular nutrient. To compare nutrients, use the complete linked records below.

Important nutrition boundary

This collection does not support a verified standalone nutrition answer for “Bread, gluten-free, white, made with rice flour, corn starch, and/or tapioca.”

No unique exact food-code match or reviewed sole-source bridge qualifies for a direct consumer answer. Feast therefore does not treat the collection median, minimum, maximum, or an arbitrary similar record as the nutrition of this input.

The table below describes the complete linked foods per 100 grams. Use it to find a closer finished-food record, not to infer what this formulation input supplies on its own.

Compare complete food records

Nutrient span across the linked foods

Every value in this table describes an entire USDA survey-food record per 100 grams. The values are not the nutrient content of ingredient code 28337, and differences cannot be attributed to this one input.

Nutrient span across complete food records linked to this source ingredient code
Whole-record nutrient	Observed minimum	Middle 50%	Median	Observed maximum	Linked records
Caloriesper 100 g of the complete food	223 kcal	251–285 kcal	269 kcal	339 kcal	14
Proteinper 100 g of the complete food	3.1 g	4.3–7.8 g	5.7 g	10.6 g	14
Carbohydrateper 100 g of the complete food	21.9 g	26.6–50.3 g	38.2 g	63.8 g	14
Total fatper 100 g of the complete food	5.2 g	5.8–12.1 g	10.5 g	17.4 g	14
Dietary fiberper 100 g of the complete food	2.1 g	2.5–4.2 g	3.3 g	4.7 g	14
Sodiumper 100 g of the complete food	300 mg	447–588 mg	488 mg	839 mg	14

The minimum and maximum preserve the complete observed span. The median is the middle linked-record value, not a prediction for a meal and not an ingredient-specific nutrient estimate.

Complete linked catalog

All 14 Feast-indexed food records that list code 28337

This is the complete qualifying-corpus catalog, not a hand-picked sample. Search by food name or USDA category, then open a profile for household portions, Feast’s 21-nutrient panel, formulation details, and its exact FDC citation.

Filter linked records

14 records shown

Complete USDA food-record catalog linked to this source ingredient code
Linked USDA food record	USDA category	Formulation	Listed input weight	Weight share	Calories	Protein	Sodium	Citation
Bread, gluten free	Yeast breads	Sole source	100 g	100%	248 kcal	4.3 g	447 mg	FDC 2707797 ↗
Bread, gluten free, toasted	Yeast breads	Sole source	100 g	100%	273 kcal	4.7 g	491 mg	FDC 2707798 ↗
Bread, rice	Yeast breads	Sole source	100 g	100%	248 kcal	4.3 g	447 mg	FDC 2707794 ↗
Bread, rice, toasted	Yeast breads	Sole source	100 g	100%	273 kcal	4.7 g	491 mg	FDC 2707795 ↗
French toast, gluten free	Pancakes, waffles, French toast	5 input rows	60 g	42.6%	264 kcal	7.8 g	300 mg	FDC 2708337 ↗
Pizza, cheese and vegetables, gluten-free thick crust	Pizza	7 input rows	75 g	52.1%	228 kcal	6.7 g	439 mg	FDC 2708698 ↗
Pizza, cheese and vegetables, gluten-free thin crust	Pizza	7 input rows	50 g	42%	223 kcal	7.2 g	437 mg	FDC 2708697 ↗
Pizza, cheese, gluten-free thick crust	Pizza	4 input rows	75 g	62.5%	261 kcal	7.8 g	477 mg	FDC 2708694 ↗
Pizza, cheese, gluten-free thin crust	Pizza	4 input rows	50 g	52.6%	264 kcal	8.7 g	485 mg	FDC 2708693 ↗
Pizza, with meat, gluten-free thick crust	Pizza	6 input rows	75 g	52.8%	280 kcal	9.5 g	568 mg	FDC 2708696 ↗
Pizza, with meat, gluten-free thin crust	Pizza	6 input rows	50 g	42.7%	287 kcal	10.6 g	594 mg	FDC 2708695 ↗
Pretzels, soft, gluten free	Pretzels/snack mix	2 input rows	65 g	65%	297 kcal	4 g	839 mg	FDC 2708287 ↗
Pretzels, soft, gluten free, cinnamon sugar coated	Pretzels/snack mix	4 input rows	65 g	48.9%	339 kcal	3.1 g	631 mg	FDC 2708288 ↗
Pretzels, soft, gluten free, coated or flavored	Pretzels/snack mix	4 input rows	65 g	61.3%	326 kcal	4.1 g	808 mg	FDC 2708289 ↗

Decision support from the exact records on this page

Turn source data into a better next decision

These conclusions and reading paths are computed from 10 exact records behind Bread, gluten-free, white, made with rice flour, corn starch, and/or tapioca (USDA input 28337). Links are chosen by record identity, controlled contrast, formulation input, nutrient spread, or serving context—not by loose keyword similarity.

Equal-weight result

French toast, gluten free is higher in vitamin D per 100 g

French toast, gluten free reports 1.2 µg versus 0 µg for Bread, gluten free: a 1.2 µg difference when both are normalized to 100 g.

Inspect the underlying evidence

The denominator changes the answer

Pizza, cheese, gluten-free thin crust is denser; Pizza, cheese and vegetables, gluten-free thick crust is higher in its source amount

Pizza, cheese, gluten-free thin crust reports 264 kcal per 100 g and 628 kcal in USDA source amount (238 g). Pizza, cheese and vegetables, gluten-free thick crust reports a lower 228 kcal per 100 g but a higher 679 kcal in USDA source amount (298 g).

Choose the record before reading the number

Pizza, cheese and vegetables, gluten-free thick crust and Pizza, cheese, gluten-free thin crust are not interchangeable

The page keeps both records at the same 100 g denominator and makes Crust wording (thick crust versus thin crust) the explicit record-description contrast. It does not show that the wording difference caused a nutrient difference. Pick the description that matches the food in front of you rather than averaging away the distinction.

Inspect the underlying evidence

Contextual knowledge graph

Follow the relationship that matches your question

For Bread, gluten-free, white, made with rice flour, corn starch, and/or tapioca (USDA input 28337), each path states why the destination belongs here, so you can distinguish a true evidentiary connection from a merely similar label.

Best next guide for this exact record Bread

Bread, gluten free and Bread, gluten free, toasted are explicitly linked in this guide, which separates direct name matches from contextual variants.

Follow this evidence path Best next guide for this exact record Pizza, cheese and vegetables

Pizza, cheese and vegetables, gluten-free thick crust and Pizza, cheese and vegetables, gluten-free thin crust are explicitly linked in this guide, which separates direct name matches from contextual variants.

Follow this evidence path Compare two records on this page Pizza, cheese and vegetables, gluten-free thick crust vs Pizza, cheese, gluten-free thin crust

Both records appear in this page’s evidence set. The explicit record-description contrast is Crust wording: thick crust versus thin crust; it is a selection cue, not evidence of cause.

Follow this evidence path Test a nearby record choice Pretzels, soft, from frozen, unsalted vs Pretzels, soft, gluten free, coated or flavored

Pretzels, soft, gluten free, coated or flavored is held as one side of the comparison. The explicit record-description contrast is Coating wording: No matching controlled term in the source name versus coated or breaded; it is a selection cue, not evidence of cause.

Follow this evidence path A formulation detail that separates records Olive oil

USDA input 82104000 appears in 4 of 10 context records; its summed listed input weight spans 5–5 g across those source formulations. These are source-formulation input weights, not plated or serving weights. Follow the code to inspect every represented occurrence.

Follow this evidence path A formulation detail that separates records Sauce, pasta, spaghetti/marinara, ready-to-serve

USDA input 6931 appears in 4 of 10 context records; its summed listed input weight spans 15–15 g across those source formulations. These are source-formulation input weights, not plated or serving weights. Follow the code to inspect every represented occurrence.

Follow this evidence path 4 context records in this source topic Pizza

Pizza, cheese, gluten-free thin crust and Pizza, cheese and vegetables, gluten-free thick crust belong to this USDA source-category collection. Its displayed ranges and complete exact-record catalog provide the peer set for a manual comparison; the destination does not preselect this page’s record.

Follow this evidence path

Method and provenance

How this ingredient-centered page was calculated

Feast begins with its pinned 3,850-record USDA FoodData Central Survey Foods reference corpus for FNDDS 2021–2023. Each exact food profile retains its FDC identifier, source-food description, nutrient values, household measures, and positive-weight input-food rows. This page groups those input rows by the exact ingredient code 28337; it does not merge similar-looking ingredient names or infer synonyms.

The distinct-record count deduplicates by FDC food record. When the same code is listed more than once inside one source formulation, its input weights are added before the listed-weight share is calculated. Category counts also count each food once. The 25th percentile, median, and 75th percentile use the sorted one-share-per-food values with linear interpolation between adjacent ranks when a percentile falls between two records.

USDA’s current FNDDS documentation explains that many nutrient profiles are generated with calculation recipes designed to represent multiple variants, and that their input codes are not necessarily the exact ingredients in a retail product or an ingredient declaration. It also documents moisture and nutrient-retention adjustments. Feast therefore treats these rows as transparent source-calculation evidence—not as a reverse-engineered recipe.

The complete-food nutrient table uses each linked record’s available published per-100-gram values so the denominator remains consistent; its middle-50% ranges use the same interpolated percentile method. It is presented for record selection and comparison only. No nutrient value is reassigned to the ingredient, no causal effect is inferred, and no “healthy” score is manufactured from the collection.

How to apply the evidence to a meal

Use the ingredient as a discovery clue. Compare the linked record names, food categories, preparation wording, source formulation, and portion measures. If a close record exists, its complete profile can provide a defensible reference estimate. If the meal differs materially in cooking fat, sauce, ingredient ratios, or portion size, keep looking or use recipe weights, a package label, or an editable photo estimate instead.

These pages are educational source indexes. They do not provide medical advice, personalized nutrient targets, food-safety guidance, or a recipe. If a clinician has given you individualized dietary instructions, follow that guidance and use the most specific current source available for the food you actually consumed.