Nutrition Facts: Gluten-Free Focaccia Mixes

October 12, 2026

Our organic Gluten-Free Focaccia Mixes come in two flavours, Rosemary & Thyme and Tomato & Oregano, each with a sachet of dried yeast. The bread loaf mix uses a similar base. They are vegan and free from dairy and soy. This guide explains the nutrition table line by line, what each ingredient is doing in the bowl, and how to bake a good loaf.

Nutrition per 100g (dry mix)

Energy: 336kcal
Fat: 0.8g (saturates 0.1g)
Carbohydrate: 74g (sugars 0.8g)
Protein: 6.3g
Salt: 0.03g

A 300g pack provides 1009kcal. No nutrition or health claims are made for these mixes.

Reading the table

Per 100g and per pack. Values are given per 100g so products can be compared on the same basis, and the NHS notes that a manufacturer's portion can differ from what you actually eat. Here the pack total is simply three times the 100g figure: 336kcal becomes 1009kcal for 300g. That is the energy of the whole dry pack.

Energy. The kilocalorie is the unit most of us call a "calorie". Most of the energy in this mix comes from carbohydrate, and the NHS gives 4kcal per gram for carbohydrate and protein, against 9kcal per gram for fat.

Fat and saturates. The mix itself contains very little fat, 0.8g per 100g. Our recipe then adds olive oil: a tablespoon in the batter, a teaspoon on top before baking, and two more teaspoons once it is out of the oven. That oil brings fat and energy of its own, so the finished focaccia is not the same as the table for the dry mix.

Carbohydrate and sugars. Most of the 74g is starch. That fits the ingredient list, which is built from rice flour, potato starch, tapioca starch and sorghum flour. Sugars are only 0.8g per 100g. Our method suggests an optional teaspoon of sugar to speed up the yeast, which would add to this.

Protein. 6.3g per 100g comes from the flours in the mix. As stated above, we make no protein claim for this product.

Salt. Salt on a label is sodium multiplied by about 2.5. The 0.03g here is the dry mix alone, because the recipe has you add a teaspoon of sea salt to the batter and sprinkle more on top. Those additions will raise the salt in what you serve.

Ingredients

Rice flour, potato starch, tapioca starch, sorghum flour, psyllium husk, herbs or sun-dried tomatoes and dried yeast, all from organic agriculture. Why this list? A mix without wheat has no gluten, which Encyclopaedia Britannica describes as a mixture of proteins (mainly gliadin and glutenin) that forms an elastic network trapping the carbon dioxide produced by yeast. Gluten-free bread has to find its structure elsewhere, and each ingredient contributes something.

Sorghum is a cereal that likely originated in Africa, where it remains a major food crop, and Britannica calls it gluten-free. It is valued in hot, dry regions because it withstands drought and heat, and its grain is traditionally ground for flatbreads, porridge and cakes.
Tapioca starch comes from the root of cassava, a plant of the tropical Americas.
Psyllium husk comes from Plantago ovata. A 2024 paper in Food Hydrocolloids describes it as a water-avid, arabinoxylan-rich hydrocolloid with outstanding water-holding and gel-forming capacity, notes that it is widely used in gluten-free formulations, and found that it increased the elasticity of wheat doughs.
Rice flour and potato starch round out the starch base.
The yeast sachet supplies the dried yeast that raises the dough.

What "gluten free" means on a pack

Food Standards Scotland explains that a food can be labelled "gluten-free" only if it contains 20mg/kg of gluten or less, that manufacturers must show this through testing, and that the levels come from Commission Implementing Regulation (EU) No 828/2014. Our product pages state "Gluten, dairy and soy free" and add that the mixes may contain traces of nuts, with the Rosemary & Thyme also noting sesame. Always check the pack.

Baking tips

Use warm water to wake the yeast. Our method calls for 300ml of lukewarm water or plant milk.
Drizzle generously with olive oil before baking.
Dimple the dough with oiled fingers for the classic look.
Allow about an hour to prove, until the dough doubles in size, then bake as directed in the method (220°C fan, 30 to 45 minutes) and let it cool for at least 15 minutes before slicing.

Keep the mix cool and dry, and use it within 3 months of opening.