What bread is dairy free and gluten-free?

December 17, 2025 •

4 min read

Approximately 1% of the global population has celiac disease, requiring a strict gluten-free diet, and many also avoid dairy due to allergies or intolerance. So, what bread is dairy free and gluten-free? The good news is that many flavorful alternatives exist today, from ancient grain loaves to specialized commercial products.

Quick Summary

This guide explores commercial and homemade bread options that are both dairy-free and gluten-free, detailing ingredients, popular brands, and how to bake your own delicious, allergen-safe loaves.

Key Points

Check Labels Carefully: Always verify that commercial breads are certified gluten-free and explicitly dairy-free, as even dedicated brands can have varying product lines.
Embrace Alternative Flours: Successful gluten-free, dairy-free bread relies on blends of flours like brown rice, sorghum, and tapioca starch, not just a single substitute.
Use Binders for Structure: Since there's no gluten, binders such as xanthan gum or psyllium husk are essential for giving bread its proper elasticity and structure.
Consider Homemade for Control: Baking at home gives you complete control over ingredients and freshness, which is ideal for managing multiple or severe allergies.
Sourdough Must be GF-Dedicated: Traditional sourdough is not gluten-free, so individuals with celiac disease must only consume certified gluten-free sourdough made with a GF starter and flours.
Beware of Cross-Contamination: For those with severe allergies or celiac disease, be vigilant about potential cross-contamination in shared kitchens or bakery facilities.
Manage Texture Expectations: Gluten-free breads may differ in texture from traditional bread, but modern recipes and ingredients offer satisfyingly soft and flavorful results.

Understanding the Need for Allergen-Free Bread

Many individuals require a diet free from both gluten and dairy. For those with celiac disease, a serious autoimmune disorder, gluten must be avoided entirely to prevent damage to the small intestine. People with non-celiac gluten sensitivity (NCGS) experience similar symptoms without the intestinal damage. Dairy avoidance, whether due to a milk protein allergy or lactose intolerance, is also a common dietary necessity. Navigating these restrictions can be challenging, but the market now offers a wide array of safe and tasty bread alternatives.

Commercial Brands Offering Dairy-Free and Gluten-Free Bread

Thanks to the growing demand for allergen-friendly foods, several reputable brands now offer high-quality dairy-free and gluten-free bread options. When shopping, always read the ingredient list carefully, as some brands that carry both gluten-free and dairy-free items may have products containing one or the other.

Popular Brands to Look For

Canyon Bakehouse: Known for its soft texture and variety, with options like Mountain White and Ancient Grain bread. They state their products are certified gluten-free and many are also dairy-free.
Schär: A well-established European brand specializing in gluten-free products. They offer artisan loaves, baguettes, and sliced breads, many of which are also dairy-free.
Little Northern Bakehouse: This brand focuses on allergen-friendly products, with several certified gluten-free and dairy-free options. Their White Wide Slice is a popular choice.
Bread SRSLY: Specializes in gluten-free, vegan sourdough bread, perfect for those missing that tangy flavor.
Udi's Gluten-Free: While some products may contain dairy or eggs, their website and product labels can help you identify their specific dairy-free bread loaves and buns.
Three Bakers: This brand offers a range of gluten-free breads, including several dairy-free options.

Key Ingredients in Gluten-Free, Dairy-Free Baking

Creating delicious bread without gluten and dairy relies on a careful balance of alternative flours and specialized ingredients. The unique properties of these components work together to provide structure, moisture, and flavor that wheat and dairy typically provide.

Common Flour Alternatives

Brown Rice Flour: A reliable, neutral-flavored backbone for many blends.
Sorghum Flour: Adds a mild sweetness and whole-grain nutrition.
Buckwheat Flour: Offers a distinct, nutty flavor and is naturally dairy-free.
Tapioca Starch: Provides a satisfying chew and lightness to the crumb.
Potato Starch: Helps to lock in moisture and prevent staleness.
Ancient Grains: Teff, millet, and quinoa can be used to add flavor, fiber, and nutrients.

Essential Binders and Liquids

Binders: Since there's no gluten, binders are crucial. Xanthan gum, psyllium husk powder, and flaxseed meal can mimic gluten's binding effect.
Plant-Based Liquids: Non-dairy milks like almond milk, coconut milk, or plain water are used instead of traditional milk. Some recipes even use aquafaba (chickpea liquid) or a bit of apple cider vinegar for tenderizing.

The Homemade Advantage: Making Your Own Loaf

Baking your own gluten-free and dairy-free bread offers complete control over ingredients, making it ideal for those with multiple food sensitivities or a preference for whole, unprocessed foods. Achieving the right texture is a balancing act, but many fantastic recipes are available.

Flour Blends: Experimenting with a mix of flours is key. A balanced blend of brown rice, sorghum, tapioca, and potato starches can yield excellent results.
Mixing and Resting: Proper mixing is important to hydrate the binders, followed by a rest period. Unlike traditional bread, gluten-free dough does not need to be kneaded extensively.
Baking Techniques: Adjusting baking times and temperatures is often necessary. A lower oven temperature and longer baking time can prevent the crust from browning too quickly while the inside remains gummy. Adding steam to the oven can also improve crust texture.

Sourdough and Other Specialty Loaves

While traditional sourdough made with wheat flour is not gluten-free, the long fermentation process can break down some gluten, making it easier for some with mild sensitivities to digest. However, this is not safe for those with celiac disease. True gluten-free sourdough bread is made with a gluten-free starter and flours, and certified varieties are available. Other specialty options include quick breads made with almond or coconut flour, and easy soda breads that don't require yeast.

Comparison of Commercial vs. Homemade Loaves


Feature	Commercial Bread	Homemade Bread
Convenience	High. Ready to use.	Low. Requires time and effort.
Cost	Can be expensive per loaf.	Often cheaper in the long run.
Taste & Texture	Varies by brand. Some mimic wheat bread well.	Highly customizable, can be fresher.
Ingredient Control	Limited. Need to rely on product labels.	Complete control over every ingredient.
Cross-Contamination Risk	Minimal for certified GF products.	Present if other gluten-containing items are handled in the same kitchen.
Shelf Life	Often longer due to preservatives.	Shorter, requires refrigeration or freezing.

Conclusion: A World of Delicious Alternatives Awaits

Discovering what bread is dairy free and gluten-free opens up a world of delicious possibilities. Whether you choose the convenience of certified commercial brands like Canyon Bakehouse or Schär, or prefer the control of baking your own using alternative flours and binders, a fulfilling, allergen-friendly diet is entirely achievable. By understanding your options and prioritizing proper ingredient sourcing and preparation, you can enjoy tasty toast, sandwiches, and more without compromising your health. For anyone managing celiac disease or gluten sensitivity, it is essential to be vigilant about ingredients and cross-contamination to ensure safe consumption.

For more information on living with a gluten-free diet and navigating sensitivities, refer to resources like Coeliac UK for guidance.

Frequently Asked Questions

Several major brands, including Canyon Bakehouse, Schär, Little Northern Bakehouse, and Bread SRSLY, offer certified dairy-free and gluten-free options. It is still crucial to always check the specific product's ingredient list, as some brands also produce items that contain allergens.

Celiac disease is an autoimmune disorder where gluten ingestion damages the small intestine. Non-celiac gluten sensitivity (NCGS) causes similar symptoms but does not involve the same autoimmune response or intestinal damage. While both require a gluten-free diet for symptom management, celiac disease necessitates absolute avoidance to prevent serious complications.

Using a single gluten-free flour, such as just rice flour, can result in a gritty or dry texture. For the best taste and texture, most successful recipes and brands use a balanced blend of different flours, like brown rice, sorghum, and tapioca starch.

Binders replace the function of gluten, which provides elasticity and structure in traditional bread. Ingredients like xanthan gum or psyllium husk powder absorb moisture and form a gel-like network that holds the dough together and prevents crumbling.

Traditional sourdough is often dairy-free but is not gluten-free, as it is made with wheat flour. While the fermentation process can make it easier to digest for some, it contains gluten and is not safe for individuals with celiac disease. Only certified gluten-free sourdough is a safe alternative.

Common dairy-free milk alternatives for baking include almond milk, coconut milk, and other plant-based milks. Water can also be used. For some recipes, the liquid from canned chickpeas, known as aquafaba, can be used as a binder and liquid.

Common pitfalls include using too much binder, which creates a rubbery texture; using a single flour instead of a balanced blend; overmixing the dough; and baking at too high a temperature, which can cause a gummy center or burnt crust. Allowing the bread to cool completely before slicing is also crucial to prevent crumbling.