Combino Gluten Free Spaghetti — OKAY

Munch or Dump rates Combino Gluten Free Spaghetti by Combino OKAY — score 60/90.

A short, simple gluten-free pasta — corn and chickpea flour with one emulsifier. Not a whole food, but far from heavily engineered.

Why this verdict

• Only three ingredients — corn flour, chickpea flour, one emulsifier
• No added sugar, refined oils, artificial colors or flavor enhancers
• Chickpea flour adds a little protein and fiber
• Still refined corn starch at its core, so low in whole-food value
• Single emulsifier is the only industrial additive present

Ingredients (3)

• Corn flour (98%) (safe) — Refined corn flour is the gluten-free base — mostly starch, naturally low in protein and fiber, gives quick-digesting carbs.
• CHICKPEA FLOUR (safe) — Adds plant protein, fiber and a yellow tint — the more nutritious part of this pasta, though it's a minor share.
• Emulsifier (mono- and diglycerides of fatty acids) (moderate) — A processed fat-based binder that holds the dough together without gluten. Generally recognized as safe, but it's the one industrial additive that pushes this into NOVA 4.