Which is the best bread to eat with diverticulitis?

January 3, 2026 •

4 min read

According to the Mayo Clinic, a low-fiber diet is often recommended for short-term relief during a diverticulitis flare-up. However, long-term management requires a high-fiber diet to prevent future episodes. This guide explores the best bread options depending on your current phase of diverticulitis management.

Quick Summary

Guidance on choosing the right bread for diverticulitis, differentiating between low-fiber options for flare-ups and high-fiber alternatives for long-term gut health. Includes advice on reintroducing fiber gradually and offers comparisons of different bread types.

Key Points

Flare-Ups: Choose low-fiber breads like white bread or refined gluten-free options to rest the colon and minimize irritation during active diverticulitis.
Remission: For long-term prevention, switch to high-fiber breads such as whole wheat or multi-grain to ensure regular, soft bowel movements.
Reintroduce Fiber Gradually: When transitioning, increase fiber intake slowly over several weeks to avoid bloating and discomfort, allowing your system to adjust.
Stay Hydrated: Always drink plenty of fluids, especially when increasing fiber intake, as water is crucial for fiber to work effectively and prevent constipation.
Nuts and Seeds: Contrary to past belief, nuts and seeds are generally safe during remission and contribute to a healthy diet, though they should be avoided during a flare-up.
Consult a Professional: A personalized diet plan from a doctor or registered dietitian is always recommended for effective and safe management of diverticulitis.

Understanding the Diverticulitis Diet Phases

Managing diverticulitis requires a dynamic dietary approach that changes based on your symptoms. It is crucial to understand these different phases to select the right bread and other foods.

During a flare-up, when the pouches in your colon are inflamed, your doctor will likely recommend a clear liquid diet for a couple of days, followed by a low-fiber diet. This gives your digestive system a chance to rest and heal. Solid, low-fiber foods are then slowly reintroduced.

Once the inflammation subsides and you are in remission, the focus shifts to preventing future flare-ups. For this, a high-fiber diet is recommended to keep stools soft and regular, reducing pressure on the colon.

Bread for Diverticulitis Flare-Ups (Low-Fiber Phase)

During a flare-up, you should opt for breads and grains that are low in fiber and easy to digest. The goal is to minimize bulk and movement in the colon to allow it to recover.

White Bread: A primary choice during the low-fiber phase, as it is made from refined flour with the bran and germ removed. This makes it very low in fiber. Saltine crackers, often made from refined flour, are also a safe option.
Refined Pasta and White Rice: While not bread, these are often part of a low-fiber diet and serve a similar starchy role. They are easy on the digestive system.
Gluten-Free White Bread: If you also have a gluten sensitivity, choosing a gluten-free bread made from refined rice or tapioca flour is a good alternative. Some studies suggest gluten may exacerbate symptoms for those with an intolerance.

Bread for Diverticulitis Remission (High-Fiber Phase)

After recovering from a flare-up, it is important to reintroduce fiber gradually. A high-fiber diet helps maintain good digestive health and can prevent the formation of more diverticula.

Whole Wheat Bread: A classic high-fiber option that contains whole grain components, including the bran and germ. When reintroducing, start slowly with a small serving to avoid gas and bloating.
Multi-Grain Bread: These breads are made with various types of whole grains, providing a rich source of fiber. Check the ingredients to ensure they are high in fiber and don't contain excessive amounts of hard-to-digest seeds.
Oatmeal Bread: Made with whole oats, this bread offers soluble fiber, which can be easier to digest for some people.
Sprouted Bread: Bread made from sprouted grains, like sprouted wheat or barley, can also be a good high-fiber choice. Sprouting can make grains easier to digest.

Comparison of Bread Types for Diverticulitis


Bread Type	Best For	Fiber Content	Key Considerations
White Bread	Flare-ups & recovery	Low	Easy to digest, minimizes colon activity.
Whole Wheat Bread	Remission & prevention	High	Excellent for long-term health, reintroduce slowly.
Multi-Grain Bread	Remission & prevention	High	Offers variety of grains, check for seeds.
Sourdough Bread	Individual tolerance	Moderate to Low	May be easier to digest for some.
Gluten-Free Bread	Flare-ups or gluten sensitivity	Varies	Choose refined flour for flare-ups, whole grain for remission.
Pumpernickel Bread	Remission, with caution	High	Very dense, high fiber; test tolerance carefully.

What About Nuts and Seeds in Bread?

For a long time, it was believed that nuts and seeds could get trapped in the diverticula and cause inflammation. However, modern research has shown this to be a misconception, and for most people, nuts and seeds do not cause a problem during remission. In fact, they contribute to a healthy, high-fiber diet. That said, during an active flare-up, it is still recommended to avoid them to minimize gut irritation. When you reintroduce them, do so slowly and monitor your symptoms.

Long-Term Management and Lifestyle Choices

Beyond choosing the right bread, managing diverticulitis effectively requires a holistic approach.

Gradual Fiber Increase

When transitioning from a low-fiber diet to a high-fiber diet, increase your fiber intake gradually. This allows your digestive system to adjust and minimizes gas, bloating, and abdominal discomfort. Track your fiber intake and symptoms in a journal to see what works best for you.

Hydration is Key

Adequate fluid intake is essential, especially when increasing fiber. Fiber absorbs water to soften stool, and without enough fluid, you could become constipated. Aim for at least 8 to 10 glasses of water per day.

Regular Exercise

Consistent physical activity, particularly aerobic exercise, is associated with a decreased risk of developing diverticulitis. Exercise promotes healthy bowel function and overall well-being.

Conclusion: The Right Bread for the Right Phase

Choosing the best bread for diverticulitis depends on whether you are experiencing a flare-up or managing the condition in remission. During a painful flare, low-fiber options like refined white bread or gluten-free white bread are the safest bet to give your colon rest. Once symptoms subside, a gradual return to high-fiber breads like whole wheat and multi-grain is crucial for preventing future episodes. For long-term health, pairing high-fiber foods with plenty of fluids and regular exercise is the recommended approach. Always consult your doctor or a dietitian to create a personalized dietary plan tailored to your specific needs.

Disclaimer: This article is for informational purposes only and does not constitute medical advice. For a personalized dietary plan, please consult with a healthcare professional or a registered dietitian.

Additional Tips for Diverticulitis Diet

Eat Smaller, More Frequent Meals: This can be easier on your digestive system, especially when recovering from a flare-up.
Limit Red and Processed Meats: Some studies suggest that high consumption of red meat could increase the risk of diverticulitis.
Listen to Your Body: Everyone's tolerance is different. Pay close attention to how your body reacts to different foods, including different types of bread.
Avoid Foods That Irritate You: If specific foods, even safe ones, cause discomfort, avoid them. This includes spicy or greasy foods, which can sometimes trigger symptoms.

By following these guidelines and working with a healthcare provider, you can make informed choices about your diet to help manage your diverticulitis effectively.

Frequently Asked Questions

During a diverticulitis flare-up, it is best to avoid whole wheat bread and other high-fiber foods. However, in remission, whole wheat bread is highly recommended as part of a high-fiber diet to prevent future episodes.

Sourdough bread is typically lower in fiber than whole wheat bread and may be easier to digest for some individuals. It might be tolerated during the recovery phase, but individual tolerance varies. Listen to your body and consult your doctor before trying new foods.

The best bread to eat during a flare-up is a low-fiber, refined bread like plain white bread. This allows your digestive system to rest and heal.

While previously thought to be harmful, recent research suggests nuts and seeds do not cause diverticulitis and are safe to consume during remission. However, they should be avoided during an active flare-up to prevent gut irritation.

After a flare-up, reintroduce high-fiber bread slowly. Start with small amounts and increase your intake gradually over several weeks. Ensure you are also drinking plenty of fluids to aid digestion.

Gluten-free bread is not automatically better for diverticulitis unless you also have a gluten sensitivity or celiac disease. The focus should be on the fiber content, choosing a low-fiber, refined variety during a flare and a high-fiber, whole-grain variety during remission.

During a flare, avoid all high-fiber breads and grains, including whole wheat, multi-grain, seeded breads, and those containing nuts, to prevent worsening symptoms.