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Source
Not animal-derived
Allergen
No
Role in food
Pocket bread is used as a base for sandwiches, wraps, and pizzas, or served …
What it is
Pocket bread is a type of flatbread that is often leavened, causing it to puff up during baking and form a pocket. It is typically made from flour, water, yeast, and salt. The dough is baked at a high temperature, which creates steam inside the bread, separating the top and bottom layers.
Why it's used
Pocket bread is used as a base for sandwiches, wraps, and pizzas, or served alongside dips and spreads. Its pocket allows for easy filling with various ingredients. Manufacturers use it for its texture and versatility in a wide range of savory and sometimes sweet applications.
Health notes
Pocket bread is a grain product and a source of carbohydrates. The FDA considers ingredients commonly found in pocket bread, such as flour, water, yeast, and salt, to be Generally Recognized As Safe (GRAS) when used as intended. Whole wheat versions can contribute dietary fiber. JECFA has evaluated many common bread ingredients. No significant health concerns are associated with typical consumption of pocket bread.
Allergen info
Pocket bread is typically made with wheat flour, which is one of the 9 FDA major allergens. It contains gluten. Not a major allergen if made with gluten-free flour.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.