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key ingredients

Our Noodles

Wheat Flour,

Wheat Flour

This ain't no standard "wheat flour"! Ours is a special flour that contains 10X more fiber than regular flour does. This particular fiber is extra special in that it is a resistant starch for prebiotic benefits like support for healthy blood sugar levels, gut health, immune health and more.

Chickpea Protein,

Chickpea Protein

Chickpeas, also known as garbanzo beans, are part of the legume family. While they have become more popular recently, chickpeas have been grown in Middle Eastern countries for thousands of years. The protein from the chickpea flour is what we use to boost nutrition!

Wheat Protein,

Wheat Protein

Wheat protein is fully natural in wheat. It's isolated from the wheat grain by a simple washing process. Our wheat protein gives Goodles an extra protein kick and helps to create that springy, bouncy chew!

Nutrients extracted from: ,

Nutrients extracted from:

We grind up the following superfoods into a powder, extract out the micronutrients, and bake it right into the Goodles noodle. Because our vitamins and minerals come from nature, they are more stable and bioavailable than synthetic vitamins concocted in a lab. This special process is what allows us to get so much nutrition in there without giving the noodle an icky flavor.

Broccoli,

Broccoli

Broccoli contributes critical nutrients like Vitamin C and Chromium.

Spinach,

Spinach

Shhh. Don't tell the kids. Ground up, organic spinach delivers nutrients like B2, B6, Folate, E, & Iron.

Kale,

Kale

Kale is a nutrition superstar due to the many nutrients it contains including Vitamin K and Copper.

Pumpkin,

Pumpkin

Pumpkin is a superfood delivering lots of nutrients including Manganese, Molybdenum, and Zinc.

Sweet Potato,

Sweet Potato

So good! Packed with Vitamin A.

Sunflower Seeds,

Sunflower Seeds

Sunflower seeds are little nutritional power-houses: Hello Biotin, Vitamin B1, B3, Biotin (Vitamin B7) and Selenium.

Cranberry,

Cranberry

This power-packed berry is a nutritional gem. Cranberries are a rich source of several vitamins and minerals, including Iodine.

Chlorella,

Chlorella

Yes, it's a fresh water algae. But don't be scared! Chlorella is packed with vitamin B-12. We only use the nutrients, so don't worry about any weird taste!

Maitake Mushroom,

Maitake Mushroom

Maitake, recognized as the "king of mushrooms" in Japan, has long been used as an adaptogen to treat several ailments. Maitake is the mushroom with the highest source of vitamin D. Goodles gets Vitamin D2 from these guys.

Shiitake Mushroom

Shiitake Mushroom

We grab Panthotenic Acid (Vitamin B5) and Selenium from these nutritionally dense superfoods.

Our Cheese

Cheddar and Cojita Cheese Blend,

Cheddar and Cojita Cheese Blend

Our Cotija Cheese is very rich and creamy, almost feta-like. You cannot find Elote without it! We blend it with white cheddar to create an ooey gooey sauce.

Cultured Milk,

Cultured Milk

An important ingredient in cheesemaking, cultured milk is milk that's been fermented with lactic acid bacteria. The fermentation process preserves freshness while enhancing taste and improving digestibility. There is evidence that fermented milk products have been produced since around 10,000 BC.

Whey,

Whey

Whey is a byproduct of cheesemaking, and is the liquid remaining after milk has been curdled and strained. It imparts a wonderful sweet dairy flavor and creamy mouthfeel.

Buttermilk,

Buttermilk

Buttermilk is the sweet liquid squeezed from butter-making. It's high in protein and calcium, and delievrs a yummy sweet dairy flavor.

Salt,

Salt

Pure salt.

Disodium Phosphate,

Disodium Phosphate

Making cheese would be difficult without disodium phosphate - the sodium salt derived from phosphate rock in the earth. It acts as an emulsifier that keeps fat and water from separating during the cheese-making process. This helps us get the richest and creamiest cheese possible. Disodium phosphate has been used in cheese production since 1895.

Enzymes,

Enzymes

Enzymes are important in cheese-making to create curds and whey. The whey is the liquid part that is strained and the curds are what's left behind -- AKA cheese! Our enzymes are produced by natural fermentation processes and are NOT derived from animal sources.

Non-GMO Ground Corn,

Non-GMO Ground Corn

Ground corn adds a subtle sweetness and cornbread-like flavor note that perfectly blends with the cream cheese and chiles.

Chile Pepper Blend (Chipotle Chiles, Ancho Chiles),

Chile Pepper Blend (Chipotle Chiles, Ancho Chiles)

This is a magical combination of chiles. Fruity, chocolaty and mild anchos blend harmoniously with rich, smoky and spicy chipotles.

Natural Flavor,

Natural Flavor

Natural plant-based extracts that add a creamy, cheesy, buttery flavor without the dairy.

Nutritional Yeast,

Nutritional Yeast

Nutritional yeast is a species of yeast known as Saccharomyces cerevisiae. It is the same type of yeast that’s used to bake bread and brew beer. Nutritional yeast is a great source of protein, B vitamins and trace minerals, and contributes a delicious cheesy savory flavor.

Tapioca Flour,

Tapioca Flour

You know when you make homemade Mac & Cheese, you usually start with a roux of flour and butter to help thicken the sauce up? Well, we’re using a touch of tapioca flour, which thickens up the sauce in an all-natural way!

Sour Cream (Cultured Cream, Cultured Nonfat Milk, Citric Acid, Enzymes),

Sour Cream (Cultured Cream, Cultured Nonfat Milk, Citric Acid, Enzymes)

Sour cream is made by fermenting regular cream with cultures that give it its distinctive sour note.

Ground Cumin,

Ground Cumin

Ground Cumin has a distinctive flavor with an earthy, nutty, spicy taste, somewhat bitter undertones, and a warm, penetrating aroma with hints of lemon.

Lactic Acid,

Lactic Acid

Lactic acid is naturally produced through a fermentation process and provides a gentle tang to cheese.

Black Pepper,

Black Pepper

Black pepper comes from small dried berries (peppercorns) of the vine "Piper nigrum."

Turmeric

Turmeric

Turmeric is a root similar to ginger. It provides a golden yellow color to cheese, naturally.