What Is a Good Bread That's Gluten-Free and Tastes Delicious?

According to research published in the journal Foods, gluten-free breads often compensate for missing gluten with higher fat and moisture content, raising concerns for consumers. Finding what is a good bread that's gluten-free, with the right texture and nutritional profile, requires careful consideration of ingredients and preparation.

Quick Summary

Selecting high-quality gluten-free bread involves scrutinizing ingredients, opting for whole grains over refined starches, and considering the benefits of homemade versus store-bought options.

Key Points

• Check for Whole Grains: Look for gluten-free breads that list whole grains like sorghum, brown rice, or millet among the first ingredients for better fiber and protein.

• Minimize Processed Additives: Choose breads with a shorter, more recognizable ingredient list to avoid excessive refined starches, gums, and synthetic chemicals.

• Consider Highly-Rated Brands: Canyon Bakehouse and Little Northern Bakehouse are frequently recommended for their taste and texture in store-bought gluten-free options.

• Explore Homemade Baking: For full control over ingredients and nutrition, baking your own bread with a mix of alternative flours is a rewarding option.

• Be Mindful of Nutrient Gaps: Many gluten-free breads are not fortified, so focus on incorporating whole-food options to compensate for potentially lower levels of B vitamins and iron.

• Try Alternative Bases: For low-carb or specific dietary needs, alternatives like almond flour bread, sorghum bread, or even flourless lentil bread are available.

Understanding Gluten-Free Bread

For those with celiac disease or gluten sensitivities, abstaining from traditional bread is a necessity, not a choice. The protein gluten, found in wheat, barley, and rye, gives conventional bread its elasticity and signature chewy texture. Without it, manufacturers and home bakers must use alternative ingredients to replicate these characteristics. Early gluten-free products were often dense, crumbly, and lacked flavor, but advancements in baking techniques and ingredients have led to a new generation of delicious alternatives. However, the quality can vary dramatically, making it essential to know what to look for.

The Health Conundrum of Commercial Gluten-Free Bread

Many commercial gluten-free products, including breads, are often less nutritious than their conventional counterparts. To mimic the texture lost by removing gluten, manufacturers may add refined starches (like potato or tapioca starch), additional oils or fats, and gums (like xanthan or guar gum). While these additives help with structure, they can increase the glycemic index and calorie count while decreasing fiber and protein. Additionally, wheat flour is commonly fortified with B vitamins and iron, a practice not always followed for gluten-free flours, leading to potential nutrient deficiencies. Choosing a genuinely healthy gluten-free bread means looking past the "gluten-free" label and evaluating the ingredient list for whole grains and minimal additives.

Quality Indicators for Choosing Gluten-Free Bread

When searching for a high-quality gluten-free bread, keep the following tips in mind:

• Prioritize Whole Grains and Legumes: Look for breads made with nutrient-dense flours from brown rice, sorghum, buckwheat, millet, amaranth, quinoa, or chickpeas. These provide more fiber, protein, and minerals than starches alone.
• Read the Ingredients Carefully: Opt for a shorter, more recognizable ingredient list. Avoid products with a long list of gums, preservatives, and high amounts of refined starches.
• Check for Certification: To avoid cross-contamination, look for products with a "Certified Gluten-Free" label from organizations like the Gluten-Free Certification Organization (GFCO).
• Consider Homemade Options: Baking your own bread gives you full control over ingredients, allowing you to use wholesome, high-fiber flours and reduce added sugar and fat.

Popular Gluten-Free Brands and Homemade Alternatives

For those who prefer the convenience of store-bought, several brands are known for their taste and texture. Canyon Bakehouse is frequently cited for its good overall quality and whole-grain options. Little Northern Bakehouse and Promise Gluten Free also receive praise for their soft texture and sandwich-worthy slices. Some specialty options include Unbun (grain-free, keto-friendly) and Bread SRSLY (sourdough). For a healthier, lower-carb option, almond flour bread or a simple lentil bread recipe can be a game-changer.

A Simple Gluten-Free Loaf Recipe

Making your own gluten-free bread can be a rewarding experience. Here is a basic recipe to get you started:

Ingredients:

• 2 ½ cups gluten-free all-purpose flour blend (one containing a mix of whole grains is best)
• 1 tsp salt
• 2 ¼ tsp active dry yeast
• 1 tsp sugar
• 1 ½ cups warm water (105-110°F)
• 2 tbsp olive oil
• 2 tsp apple cider vinegar
• 1 large egg (or vegan egg replacer)

Instructions:

1. Activate Yeast: In a small bowl, dissolve the sugar in the warm water. Sprinkle the yeast over the top and let it sit for 5-10 minutes until it becomes frothy.
2. Combine Dry Ingredients: In a large bowl, whisk together the flour blend and salt.
3. Mix: Add the olive oil, apple cider vinegar, and egg to the activated yeast mixture. Pour the wet ingredients into the dry ingredients and mix with a stand mixer or a hand mixer for 3-5 minutes until well combined. The dough will be more like a thick batter than a traditional dough.
4. Rise: Pour the batter into a greased loaf pan and smooth the top with a wet spatula. Cover and let rise in a warm place for about 1 hour, or until it has roughly doubled in size.
5. Bake: Preheat your oven to 375°F. Bake for 40-45 minutes, or until the top is golden brown and sounds hollow when tapped. For a detailed beginner-friendly guide, see this easy recipe from The Gluten-Free Austrian.
6. Cool: Let the bread cool completely on a wire rack before slicing to prevent crumbling.

Comparison of Gluten-Free Bread Types

Type	Pros	Cons
Store-Bought Brands	Convenient, consistently good results, wide availability.	Often contain more refined starches, added sugars, and fats; can be expensive; less control over ingredients.
Homemade	Full control over ingredients, can maximize whole grains and fiber, often more nutritious.	Requires time and effort, results can be inconsistent, requires specific flour blends and techniques.
Almond Flour Bread	Low-carb, high-protein, good fat content, keto-friendly.	Not suitable for nut allergies, denser texture, sometimes higher in calories.
Sorghum Bread	Nutrient-dense, good source of fiber, earthy flavor.	Can be dense; some find the flavor too strong; requires specific baking techniques.
Lentil Bread	Grain-free, high-protein and fiber, requires minimal ingredients.	Unique, earthy taste; requires soaking time; not as widely available commercially.

Conclusion

Navigating the world of gluten-free bread can be challenging, but a good bread that's gluten-free is certainly attainable. Whether you choose a high-quality store-bought brand like Canyon Bakehouse or opt for the control and nutrition of a homemade loaf, the key is to be an informed consumer. By focusing on products made with whole grains, legumes, and seeds, you can avoid nutrient-poor, overly processed options and enjoy a bread that is not only safe for your diet but also delicious and healthy. Read labels, explore your options, and remember that homemade is often a highly rewarding path to the best results.

Potential Issues with Gluten-Free Bread

It's important to remember that not all gluten-free products are created equal. Many are highly processed and rely on refined starches that can lead to blood sugar spikes and weight gain. The longer ingredient lists often include gums and emulsifiers that can cause digestive issues like bloating and gas in some sensitive individuals. For this reason, those with celiac disease or gluten sensitivity should be vigilant about reading labels and choosing whole-food, minimally processed options whenever possible. Consulting with a registered dietitian can help ensure you maintain a balanced, nutrient-rich diet while avoiding gluten.

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Further Reading

• Foods Journal Study: Determination and Comparison of Fat and Fibre Contents in Gluten-Free and Gluten-Containing Flours and Breads.

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Frequently Asked Questions

Is gluten-free bread necessarily healthier than regular bread?

Not always. While essential for those with celiac disease or gluten sensitivity, many store-bought gluten-free breads use refined starches, higher fat, and less fiber than whole-wheat bread. Look for whole-grain options to maximize health benefits.

What ingredients should I look for in a good gluten-free bread?

Prioritize breads that use nutrient-dense, whole-grain flours like brown rice, sorghum, or buckwheat. Ingredients like seeds (flax, chia) and legumes can also boost fiber and protein content.

Why does some gluten-free bread cause bloating or gas?

Some individuals experience bloating from the higher fiber content or the additives commonly used in gluten-free products, such as xanthan gum and guar gum. Trying different brands with simpler ingredient lists may help.

Can I use a one-to-one gluten-free flour blend for baking bread?

Some all-purpose gluten-free flour blends work well for baking bread, while others do not. You may need to experiment with different brands or try a specific recipe designed for a particular blend to achieve the best texture and rise.

What are some highly-rated store-bought gluten-free bread brands?

Popular and well-regarded brands include Canyon Bakehouse, Little Northern Bakehouse, Promise Gluten Free, and Carbonaut, each with different strengths in taste, size, or texture.

What's the best way to store gluten-free bread to keep it fresh?

Gluten-free bread can dry out quickly. For best results, store it in an airtight container or a plastic bag. For longer storage, many brands freeze well; slice it first for convenience.

Are there any truly low-carb gluten-free bread options?

Yes, some grain-free alternatives use almond flour or a mixture of seeds, like Unbun Bread or specialized keto brands. These are naturally lower in carbs and higher in protein and fat.