What Type of Bread Is Gluten-Free?

November 28, 2025 •

4 min read

According to a 2025 study, the global gluten-free market has seen a surge in innovative new products, making it easier than ever to find what type of bread is gluten-free. Thanks to alternative flours like almond, rice, and tapioca, countless delicious and safe options exist for those with celiac disease, gluten sensitivity, or a wheat allergy.

Quick Summary

This guide explores the many safe and delicious gluten-free bread options available, detailing how they are made using alternative flours and non-gluten grains. It provides information on different types of gluten-free breads, how to identify certified products, and nutritional considerations for a balanced diet.

Key Points

Alternative Flours: Gluten-free bread is made using alternative flours such as rice, almond, sorghum, and buckwheat, rather than traditional wheat, barley, and rye.
Variety of Options: A wide range of gluten-free bread types exists, including rice bread, almond flour bread, sorghum bread, and millet bread, each offering unique flavors and textures.
Not all Sourdough is Safe: Traditional sourdough bread is not gluten-free, but dedicated versions made with gluten-free flours and starters are available for those with celiac disease.
Check for Certification: For those with celiac disease, look for a certified gluten-free label on packaging to ensure the product is free from cross-contamination.
Consider Nutritional Content: Some gluten-free breads can be low in fiber; choose options made from whole, naturally gluten-free grains to boost nutritional value.
Optimize for Freshness: Many gluten-free breads are sold frozen to maintain quality. Toasting them often improves their texture and flavor.

Understanding Gluten-Free Ingredients

Traditional bread relies on wheat, barley, and rye, which contain gluten, a protein responsible for the dough's elasticity and structure. To create a loaf that is safe for individuals with gluten-related disorders, bakers must use a blend of alternative flours, starches, and binding agents.

Common Gluten-Free Flours and Starches

Rice Flour: One of the most common bases, it offers a neutral flavor and is often combined with other flours.
Almond Flour: Ground from blanched almonds, this adds moisture and a nutty flavor, and is high in protein and fat.
Sorghum Flour: A nutrient-dense ancient grain, it provides a slightly sweet, earthy flavor and a hearty texture.
Buckwheat Flour: Despite its name, buckwheat is naturally gluten-free. It has a strong, nutty flavor and adds density.
Tapioca Flour: Derived from the cassava root, this starch is used for thickening and adds chewiness to the bread.
Millet Flour: This flour, made from a small, round grain, contributes a mild, slightly sweet flavor.
Teff Flour: A highly nutritious ancient grain from Ethiopia, teff has a distinct, earthy, and slightly sweet flavor.

Binders and Additives

Without gluten, bread can become crumbly. Binding agents are essential for mimicking the elasticity and structure. Xanthan gum and guar gum are commonly used to create a more cohesive texture.

Naturally Gluten-Free Grains and Ancient Grains

Beyond standard flour blends, several naturally gluten-free grains offer unique flavors and nutritional profiles for bread making. Some products are based on single-grain flours, while others use a mix to achieve the desired result.

Types of Gluten-Free Bread

Rice Bread: Made primarily from rice flour, this is a very common type of gluten-free bread. It's known for its neutral taste, light texture, and versatility for sandwiches and toast.
Almond Flour Bread: This variety is dense and moist with a rich, nutty flavor, making it a favorite for those on low-carb or keto diets. It's also high in protein and healthy fats.
Sorghum Bread: With a hearty texture and sweet, earthy taste, sorghum bread is excellent for robust sandwiches. It is packed with fiber and antioxidants.
Buckwheat Bread: Featuring a denser texture and a strong, nutty flavor, buckwheat bread is a nutritious option rich in minerals and fiber.
Millet Bread: This variety has a mild, slightly sweet taste and a light, airy crumb that can resemble traditional wheat bread.
Teff Bread: A highly nutritious option, teff bread is moist and dense with an earthy, sweet flavor.

Are Sourdough and Rye Gluten-Free?

Traditional sourdough bread is not gluten-free, as it is typically made from wheat flour. While the fermentation process breaks down some of the gluten, it does not eliminate it entirely. For individuals with celiac disease, traditional sourdough is unsafe and must be avoided. However, certified gluten-free sourdough bread is available, made with gluten-free flours and starters. Rye bread is also not gluten-free and is not suitable for a strict gluten-free diet.

Comparison of Gluten-Free Bread Types


Bread Type	Key Flavor Notes	Texture Profile	Best For	Nutritional Highlights
Rice Bread	Neutral, Mild	Light and soft	Sandwiches, Toast	Often fortified with vitamins
Almond Flour Bread	Rich, Nutty	Dense and moist	Keto/Low-Carb diets	High in protein and fats
Sorghum Bread	Sweet, Earthy	Hearty and robust	Robust sandwiches	High in antioxidants and fiber
Buckwheat Bread	Strong, Nutty	Dense	Toast, Hearty Meals	Rich in minerals and fiber
Millet Bread	Mild, Slightly Sweet	Light and airy	General use	Rich in magnesium and iron
Teff Bread	Earthy, Slightly Sweet	Dense and moist	Nutrient-dense option	High in calcium and iron

How to Choose the Best Gluten-Free Bread

When selecting a gluten-free bread, checking the label is crucial. For those with celiac disease, a product must be certified gluten-free to ensure it meets the standard of containing less than 20 parts per million (ppm) of gluten. This prevents cross-contamination from shared equipment in a manufacturing facility. For others, simply checking the ingredient list for gluten-containing grains (wheat, barley, rye) is sufficient.

Additionally, consider the nutritional content. Some gluten-free breads can be low in fiber and higher in refined starches. Look for loaves made with a blend of whole, naturally gluten-free grains to ensure you receive a good dose of fiber and other nutrients. Freezing gluten-free bread can significantly extend its freshness and is a common storage method for many brands. Toasting is also recommended for many varieties, as it can improve texture and taste.

Conclusion

Finding what type of bread is gluten-free is no longer a challenge thanks to the wide variety of safe and delicious options available. By understanding the ingredients and production methods, you can confidently choose a loaf that fits your dietary needs and taste preferences. Whether opting for a light rice bread for a sandwich or a dense buckwheat loaf for a hearty meal, the gluten-free bread market offers a perfect fit for everyone. Always remember to check for a certified label and read the ingredient list, especially if cross-contamination is a concern.

For more in-depth information on managing a gluten-free lifestyle, the National Institutes of Health (NIH) offers a comprehensive guide on the gluten-free diet.

Frequently Asked Questions

Gluten-free bread is made from a variety of alternative flours and starches, such as rice flour, almond flour, sorghum, millet, buckwheat, and tapioca starch. Binding agents like xanthan gum are added to mimic the elastic texture that gluten provides.

No, traditional sourdough bread is not gluten-free because it is made with wheat flour. While the fermentation process reduces some gluten, it does not eliminate it entirely. Only sourdough bread explicitly labeled and certified as gluten-free is safe for a strict gluten-free diet.

To be certain a product is safe, look for a certified gluten-free label on the packaging. For those with celiac disease, this ensures the bread meets strict standards for gluten content and cross-contamination. Always read the ingredient list to avoid wheat, barley, or rye.

The absence of gluten, which provides elasticity and structure, can result in a denser texture. To combat this, gluten-free bread often relies on binders and a blend of different flours and starches to achieve a desirable consistency, but it may still differ from traditional bread.

Not necessarily. The healthiness of gluten-free bread depends on its ingredients. Some are made with refined starches and can be lower in fiber and protein compared to whole-grain wheat bread. Choosing varieties made with whole, naturally gluten-free grains can offer more nutritional benefits.

Yes, certified gluten-free oats are a safe and nutritious addition to gluten-free bread. However, it is essential to ensure they are certified to avoid cross-contamination that can occur during processing, as regular oats are often processed in facilities that also handle gluten-containing grains.

Several brands offer high-quality gluten-free sandwich bread. Popular choices include Canyon Bakehouse, Schär, Little Northern Bakehouse, and Trader Joe's' Live G Free line, among others.