Pasta, gluten-free, corn and rice flour, cooked has 179 kcal per 100 g. This gluten-free flour alternative provides 3.2 g protein per 100 g – comparable protein to some wheat varieties. Track recipe amounts carefully – flour substitutions often change the macro profile.
How should I track Pasta, gluten-free, corn and rice flour, cooked?
The key to tracking Pasta, gluten-free, corn and rice flour, cooked is knowing whether you are logging dry or cooked weight. Grains absorb 2–3 times their weight in water during cooking, so 80 g of dry rice becomes about 200 g cooked. Mixing up dry and cooked values can throw your calorie count off by 200–300%. A meta-analysis (Reynolds et al., Lancet 2019) linked higher whole grain intake to reduced mortality — but only accurate tracking captures the real intake. Weigh on a kitchen scale before cooking and use the matching nutrition values.