What Bread Is Completely Gluten-Free? A Guide to Safe Options

October 28, 2025 •

4 min read

According to the Gluten Intolerance Group, a third-party certification is a reliable way to ensure a product is safe for those with celiac disease, testing products below the 10 ppm standard. This guide explains what bread is completely gluten-free and how to navigate the market safely.

Quick Summary

This article helps you find bread that is 100% gluten-free by explaining certifications, identifying safe brands, and detailing alternative flours. It covers critical label reading for cross-contamination and compares the nutritional profiles of gluten-free versus traditional bread.

Key Points

Certified is best: Look for third-party certification logos like GFCO, which test to stricter standards (under 10 ppm) to minimize cross-contamination risk.
Naturally gluten-free flours: Breads are made from safe grains like rice, buckwheat, sorghum, and millet, but must be processed in a dedicated facility to be completely gluten-free.
'Wheat-free' is not enough: A 'wheat-free' label does not guarantee a product is gluten-free, as it could contain other gluten-containing grains like barley or rye.
Watch for cross-contamination: Check labels for disclaimers like 'manufactured on shared equipment' if you have a high sensitivity.
Homemade is an option: Baking your own bread with certified gluten-free flour blends provides the highest level of control over ingredients and environment.
Focus on whole grains: For better nutrition, choose breads with whole grain flours like sorghum or quinoa, rather than those relying heavily on refined starches.
Not always healthier: Processed gluten-free breads can be higher in refined starches, fats, and calories, so they aren't inherently healthier than whole-grain wheat bread for those without a gluten issue.

Understanding the 'Completely' in Gluten-Free

For individuals with celiac disease or severe gluten sensitivity, the term 'completely gluten-free' is paramount. It means a product contains no wheat, barley, or rye, and has been handled in a way that prevents cross-contamination. While the FDA mandates that products labeled 'gluten-free' contain less than 20 parts per million (ppm) of gluten, many sensitive individuals and third-party certifications aim for even lower thresholds, such as 10 ppm. This level of safety requires diligence from manufacturers and awareness from consumers. Simply seeing a 'wheat-free' label is not sufficient, as a product could still contain other gluten-containing grains like barley.

Certified Gluten-Free Brands You Can Trust

Several brands are known for their commitment to providing certified gluten-free products, offering a high degree of confidence for consumers. They often use dedicated, allergen-free facilities to prevent cross-contact with gluten-containing ingredients.

Canyon Bakehouse: Widely available and praised for its soft texture, with options like their 7-Grain and Mountain White breads. They are also free from other major allergens like dairy and soy.
Schär: A well-established European brand offering a wide range of products, including soft white loaves, deli-style breads, and ciabatta rolls.
Little Northern Bakehouse: A popular choice for sandwiches due to its wide slices. Their products are often vegan and free from eggs.
Udi's Gluten Free: One of the most recognized names in the market, known for its sandwich breads and variety of products.
Three Bakers: Another trusted brand offering various options, including 7 Ancient Grain bread.

Baking Your Own Completely Gluten-Free Bread

For maximum control over ingredients and process, baking your own bread is an excellent option. Using a blend of naturally gluten-free flours and starches can mimic the texture of traditional bread.

Commonly used naturally gluten-free flours include:

Rice Flour (Brown and White): Provides structure but can be gritty if not finely milled.
Sorghum Flour: Offers a mild, sweet flavor and a tender texture.
Buckwheat Flour: Despite its name, it's gluten-free and has an earthy flavor.
Millet Flour: Adds a mild, nutty flavor, but can be coarse if overused.
Teff Flour: Nutritious, with a distinct, slightly earthy and sweet flavor.
Almond Flour: High in protein and fat, adding moisture and a nutty flavor.
Tapioca Starch/Flour: Provides a chewy texture and elasticity.

Binding agents are crucial for structure:

Xanthan Gum and Guar Gum: These additives mimic the binding properties of gluten.
Psyllium Husk: A high-fiber alternative binder.

Comparison: Gluten-Free vs. Regular Wheat Bread


Feature	Regular Wheat Bread	Typical Processed Gluten-Free Bread
Key Grains	Wheat, Rye, Barley	Rice, Corn, Potato, Tapioca
Protein Content	3-4 grams per slice (often fortified)	1-2 grams per slice (often lower)
Fat Content	1-2 grams per slice	2-4+ grams per slice (due to added oils)
Fiber Content	2-3 grams per slice (whole wheat)	0-2 grams per slice (variable, often added)
Micronutrients	Often fortified with B vitamins, iron	Less fortified, potentially lower in B vitamins, iron
Ingredients	Simpler list, naturally bound by gluten	Longer list with added gums, starches, and oils
Texture	Elastic, airy, chewy	Denser, more prone to crumbliness, improved with gums

What About the Nutritional Profile?

It's a misconception that gluten-free bread is automatically healthier. Many commercial gluten-free products rely on refined starches and added fats to compensate for the absence of gluten, which can lead to lower nutritional value compared to whole-grain wheat bread. Research has shown that some gluten-free products may have a higher glycemic index and higher fat content. To make healthier choices, prioritize breads with whole grains like sorghum, buckwheat, and quinoa listed high on the ingredient list, and check for added fiber from ingredients like psyllium husk or seeds.

The Importance of Label Reading and Certification

For true dietary safety, reading labels carefully is not enough. You must understand what the different labels mean and look for third-party certification. The Gluten-Free Certification Organization (GFCO) is a highly respected organization that independently verifies gluten-free products and tests them to a stricter standard of less than 10 ppm of gluten. Without this certification, products risk cross-contamination during manufacturing, even if they use naturally gluten-free ingredients. Consumers with high sensitivity should also be wary of disclaimers like “processed in a facility with wheat” or “manufactured on shared equipment”. The safest choice is always a certified product or one you bake yourself in a controlled environment.

Finding the Best Option for You

Choosing the right gluten-free bread depends on your needs. For convenience and confirmed safety, a certified commercial brand like Canyon Bakehouse or Schär is a great start. If you're focusing on maximum nutrition and whole ingredients, seek out brands using a high proportion of whole grain flours like millet, quinoa, or sorghum, or consider baking at home with safe flour blends. Always read the nutritional information and ingredient list to make an informed choice that supports your overall health goals.

For more information on living gluten-free, consult the Celiac Disease Foundation, a leading authority on managing a gluten-free lifestyle.

Conclusion: Your Path to Safe Gluten-Free Bread

In summary, finding bread that is completely gluten-free is achievable but requires careful attention. The safest commercial options carry a third-party certification, which provides assurance against cross-contamination beyond just the ingredient list. While naturally gluten-free grains offer an excellent foundation, commercially produced breads vary widely in nutritional value and added ingredients like starches, gums, and fats. It is vital to read labels beyond the 'gluten-free' claim, opting for whole-grain options or taking control by baking at home. By understanding the nuances of labeling and prioritizing certification, you can confidently select safe and nutritious bread for your dietary needs.

Frequently Asked Questions

The most reliable way is to look for a third-party certification mark, such as the GFCO logo, which verifies that the product meets strict standards for gluten content and cross-contamination.

No. A 'wheat-free' label only means it doesn't contain wheat. It can still contain other grains with gluten, such as barley or rye. Only a 'gluten-free' label guarantees the product meets FDA standards for low gluten content.

No. People with celiac disease must follow a lifelong, strict gluten-free diet to prevent damage to their small intestine. Ingesting even small amounts of gluten can trigger a reaction.

Oats are naturally gluten-free, but they are often processed in facilities that also handle wheat, leading to cross-contamination. You should only consume oat-containing bread that is specifically labeled and certified gluten-free.

In traditional bread, gluten provides structure and elasticity. Gluten-free breads use gums like xanthan or guar gum as binding agents to help hold the bread together and provide a chewy texture.

Not necessarily. For people without a gluten sensitivity, many processed gluten-free breads can be lower in fiber and important nutrients, and higher in fats and refined starches compared to whole-grain wheat bread.

Popular and certified brands include Canyon Bakehouse, Schär, Little Northern Bakehouse, and Udi's. These brands are often found in the refrigerated or freezer section of grocery stores.