Which Breads Are Gluten and Dairy Free? Your Guide to Safe Options

November 8, 2025 •

4 min read

For many with food sensitivities, over 1 in 100 people worldwide suffer from Celiac disease, navigating the bakery aisle can be a minefield. This guide explores which breads are gluten and dairy free, highlighting safe and delicious alternatives for your sandwiches and toast.

Quick Summary

Explore certified gluten and dairy-free bread brands, understand essential ingredients, and learn how to identify safe options for various dietary needs, including Celiac disease.

Key Points

Check for Certification: For Celiac disease or high sensitivity, always choose breads with a 'Certified Gluten-Free' logo to avoid cross-contamination risks.
Familiarize with Ingredients: Gluten and dairy-free bread uses alternative flours (brown rice, buckwheat, sorghum), binders (xanthan gum, psyllium husk), and liquid fats (almond milk, oils).
Sourdough is NOT Automatically Safe: Regular wheat-based sourdough is not gluten-free, despite fermentation reducing some gluten. Always look for specifically labeled 'gluten-free sourdough' if needed.
Explore Leading Brands: Reputable brands like Canyon Bakehouse, Schär, Little Northern Bakehouse, and BFree offer a variety of certified gluten and dairy-free options.
Inspect the Freezer Aisle: Many of the best-quality gluten and dairy-free breads are sold frozen to maintain their optimal texture and freshness. Check the storage instructions carefully.
Evaluate Texture and Flavor: Different brands and recipes will produce different textures, from dense artisan loaves to soft sandwich slices. Read reviews or try different types to find your preference.

Navigating the Allergy-Friendly Bakery Aisle

Finding delicious and safe bread can be a challenge for individuals with gluten or dairy intolerances. Fortunately, the market has expanded significantly, offering numerous dedicated brands and bakery options that cater to these specific dietary needs. Understanding which breads are gluten and dairy free starts with knowing what ingredients are used and what to look for on product labels. For those with Celiac disease, it is crucial to select breads that are certified gluten-free to prevent cross-contamination, a risk that is not always eliminated by simply using gluten-free ingredients. Reading labels for milk products, casein, whey, and other dairy derivatives is also key to ensuring a truly dairy-free choice.

Key Ingredients in Gluten and Dairy Free Bread

Creating bread without gluten and dairy requires a special combination of ingredients to replicate the texture, flavor, and structure of traditional bread. Many of the best options use a blend of whole-grain and starchy flours to achieve a desirable crumb and crust.

Gluten-Free Whole Grains: These provide fiber and a heartier texture. Popular options include brown rice flour, buckwheat flour, and sorghum flour.
Starches: Often used in combination with whole-grain flours, starches like tapioca starch and potato starch help lighten the loaf and improve its elasticity.
Binders: Since gluten provides the stickiness in traditional bread, alternative binders are necessary. Xanthan gum and psyllium husk powder are commonly used to mimic this effect, giving the bread structure and preventing it from crumbling.
Leavening Agents: While many recipes use yeast, vegan and dairy-free options often rely on combinations of baking powder, baking soda, and vinegar to create a rise.
Dairy Substitutes: Non-dairy liquids, such as almond milk, soy milk, or water, are used in place of traditional milk. Vegan margarine or oils are also substituted for butter.

Leading Brands Offering Gluten and Dairy Free Bread

Several trusted brands produce delicious, certified-safe breads that are both gluten and dairy-free. These are often found in the freezer section of major grocery stores or specialty food shops.

Canyon Bakehouse: Offers a wide variety of loaves and buns, including Ancient Grain, Mountain White, and Hawaiian Sweet breads, all certified gluten-free. While some products contain egg, many are dairy-free.
Schär: A well-known European brand with a diverse range, including artisan loaves, ciabatta, and hot dog rolls. Many of their breads are made with a naturally gluten-free sourdough starter and are dairy-free.
Little Northern Bakehouse: Provides soft, wide-slice breads that are completely allergen-free, including being free of dairy, eggs, and nuts. This Canadian company is widely available in North America.
BFree: Creates a variety of gluten and dairy-free baked goods, including soft white sandwich bread, pitta, and wraps. Their products are also often vegan.
Food For Life: Known for their sprouted grain options, including the Ezekiel 4:9 brand. They offer specific gluten-free and vegan lines, such as their Brown Rice bread, which are also dairy-free.

How to Select the Right Gluten and Dairy Free Bread

With so many options available, choosing the right bread depends on your personal needs and preferences. Consider these factors before making a purchase:

Certification: For those with Celiac disease, always look for a "Certified Gluten-Free" logo from a reputable organization like GFCO. This ensures the product has been tested to contain less than 20 parts per million of gluten.
Texture: Gluten-free bread can vary significantly in texture. Some, like traditional sourdough alternatives, are denser, while modern recipes and brands like Little Northern Bakehouse achieve a softer, airier crumb. Consider whether you prefer a heartier loaf or a softer sandwich bread.
Ingredients: Look for whole, nutritious ingredients like whole-grain flours and seeds. Binders like xanthan gum or psyllium husk are common, but for those seeking simpler ingredients, some brands like Pacha focus on sprouted grains and sea salt.
Storage: Many of the best gluten and dairy-free breads are sold frozen to maintain freshness and texture. Check the label for storage instructions; most require refrigeration or freezing after opening.

Common Gluten and Dairy Free Bread Ingredients


Ingredient Category	Common Traditional Examples	Gluten-Free & Dairy-Free Replacements
Flour	Wheat, Rye, Barley	Brown Rice, Sorghum, Buckwheat, Tapioca, Almond
Binding Agent	Gluten	Xanthan Gum, Psyllium Husk, Chia/Flax Seeds
Liquid	Milk	Almond Milk, Soy Milk, Water, Rice Milk
Fat	Butter	Vegan Butter, Olive Oil, Sunflower Oil
Leavening	Active Dry Yeast	Instant Yeast, Baking Powder, Baking Soda

Conclusion: Making Informed Bread Choices

Finding which breads are gluten and dairy free has become much easier with the increased availability of specialty products. By understanding the ingredients used in these breads and knowing which brands are reputable and certified, you can confidently navigate the market. Reading labels carefully and considering your preference for texture and ingredients will ensure you find a safe and satisfying option. Whether you bake your own artisan sourdough from a gluten-free starter or choose a soft sandwich loaf from a trusted brand, a flavorful and worry-free meal is well within reach.

Home Baking with Gluten and Dairy Free Ingredients

For those who prefer to bake at home, recipes are widely available for a range of breads, from simple loaves to more complex focaccia or sourdough. You can customize the flavor and ingredients, using various flour combinations to achieve your desired taste and nutritional profile. Key components for home bakers include a combination of whole grain flours (like brown rice or sorghum), starches (tapioca, potato), and a binder (psyllium husk powder is highly recommended for elasticity). This provides a rewarding way to produce fresh, delicious, and completely safe bread at home. King Arthur Baking Company, for example, provides detailed instructions and ingredient substitutions for egg and dairy replacements in their gluten-free recipes.

Frequently Asked Questions

No, regular wheat-based sourdough bread is not safe for people with celiac disease. While the fermentation process reduces some gluten, it does not eliminate it sufficiently to meet the safe threshold. Only sourdough bread made specifically with gluten-free flour and starter is safe.

Xanthan gum is a binding agent often used in gluten-free baking. It helps to mimic the elasticity and structure that gluten provides in traditional bread, preventing the loaf from crumbling.

You can find certified options in the freezer section of most major grocery stores, as well as in health food stores and online. Many major brands are widely distributed across North America and Europe.

No. Many gluten-free breads are not dairy-free, as they may contain milk powder, casein, or whey. Always read the allergen statement and ingredient list to confirm the bread is free of dairy.

Common dairy-free substitutes for butter in bread recipes include vegan margarine, olive oil, sunflower oil, and other plant-based oils.

No, vegan bread is not automatically gluten-free. The term 'vegan' only specifies that the product contains no animal products, but it can still be made with wheat flour, which contains gluten. Always check for a 'Certified Gluten-Free' label.

Gluten-free bread is typically made from a blend of flours, such as brown rice flour, buckwheat flour, sorghum flour, and starches like tapioca and potato starch. Using a blend helps achieve a better texture and flavor.