Gluten Free Bread
What kind of bread is gluten free? What is the best gluten free bread you can buy? Is Sourdough gluten free? These are all questions we’ve heard over the years and asked ourselves when we first began our Gluten Free Journey.
One of the most daunting issues as a Celiac is figuring out what bread we can safely eat. In the last decade alone, the selection and availability of gluten free breads has grown tenfold globally.
Figuring out which is the best and which is the worst can be costly for many of us, but we’ve done our due diligence to help ease your wallets, and compiled all the information you need about bread, and the gluten free bread products you love.
What Kind of Bread is Gluten Free?
There are many alternative bread flours that are entirely gluten free.
No, sourdough & rye bread are NOT gluten free.
Wheat, barley and rye are all unsafe for Celiacs. Watch labeling on “organic/health conscious” breads labeled wheat free, they are commonly not GLUTEN free.
Gluten free bread typically uses four main starches in their stead, cornstarch, potato flour, rice flour, and tapioca starch.
For most brands, the list of ingredients is going to be longer than anticipated. Many have more than 30 ingredients, some very unfamiliar ones. Gluten is a large part of what makes bread look and taste the way it does, recreating this with gluten free flours made from rice, potato or corn is not the easiest.
Below is a selection of the more common gluten free flour alternatives used in gluten free breads.
Brown/White Rice Flour
Brown rice flour is made from whole grain rice while white rice flour is made from ground white rice, which contains no bran (the bran is stripped from the rice in order to make white rice)
Almond Meal/Flour
While almond meal is typically made from raw (unpeeled) almonds, almond flour is made from blanched (peeled) almonds. Compared to almond meal, almond flour has a finer texture and lighter colour.
Bean Flour
Bean flour is commonly milled from dried whole beans and are high in protein and fiber, adding a boost of nutrition to baked goods.
Coconut Flour
Coconut flour is a unique alternative to wheat flour. It’s popular among low-carb enthusiasts and those who have a gluten intolerance. In addition to its impressive nutrition profile, coconut flour may offer several benefits.
Corn Meal/Flour
While cornmeal and corn flour are both made from milled, dried corn, they differ in texture completely. Cornmeal feels gritty, while corn flour is fine and smooth. The degree of milling determines the texture of the flour: corn flour is finely ground, while cornmeal is coarsely ground.
Tapioca Starch/Flour
Tapioca flour, also known as tapioca starch, is a starchy white flour that has a slight sweet flavor to it. Tapioca flour is an alternative to traditional wheat flours and has a variety of uses in baking.
What Types of Gluten Free Breads are Available?
Gluten free bread, similar to glutenous bread, comes in a wide array of shapes, sizes and textures. The selection continues to grow each year, with many bread brands offering more than just your typical sandwich breads.
Some additional types of breads available include:
- English Muffins
- Hot Dog/Hamburger Buns
- Ciabatta/Focaccia Bread
- Pizza Crusts/Flat Breads
- Bread Sticks
What is the Best Gluten Free Bread You Can Buy?
Every Celiac will have their own preference when it comes to what the best gluten free bread is that you can buy.
Instead of providing our personal preferences and answers, we took it to the Gluten Free Journey community and asked what they preferred!
Gluten Free Bread Recipes
Ready to buy gluten free bread for your household? You can find a wide variety of different gluten free breads at your local grocery store, online or gluten free bakeries.
Feeling up to the challenge to make gluten free bread at home from scratch? We salute you, and share our top rated gluten free bread recipes available below!
Looking for additional Gluten Free, Celiac Support
*Reminder - We are not health professionals. We are just individuals like you wanting to learn about Celiac Disease and sharing our research.