Which is the best gluten-free bread?

December 1, 2025 •

5 min read

According to the Celiac Disease Foundation, an estimated 1% of the global population has celiac disease, necessitating a strictly gluten-free diet. Finding a satisfying gluten-free bread that mimics the taste and texture of its conventional counterpart is a common challenge, but knowing which is the best gluten-free bread can transform your eating experience.

Quick Summary

A guide to selecting the optimal gluten-free bread by comparing top brands and analyzing key attributes such as taste, texture, and ingredients. Focuses on options ideal for sandwiches, toast, and various dietary needs.

Key Points

Texture is Key: The best gluten-free breads, like Little Northern Bakehouse White Wide Slice, offer a soft, non-crumbly texture that holds up well for sandwiches.
Ingredient Blend Matters: Successful gluten-free bread uses a blend of different flours (e.g., rice, sorghum) and binders (xanthan gum, psyllium husk) to mimic gluten's structure.
Consider Your Use: Choose bread based on how you'll use it; Canyon Bakehouse 7-Grain is excellent for toasting, while Schar Artisan Baker is reliable for daily lunches.
Read the Label: Always check ingredients for common allergens like eggs, dairy, and nuts, as they are often used in gluten-free recipes.
DIY is an Option: For maximum control, baking your own gluten-free bread allows for customization of flavor and texture, though it requires precise measurements.
Healthy Options Exist: Brands like Food For Life Flax bread offer a boost of fiber and whole grains for those seeking a more nutritious loaf.
Explore Alternatives: Beyond sliced loaves, consider artisanal options like Against The Grain's savory baguettes for a different experience.

Navigating the Gluten-Free Bread Aisle

Gluten-free bread has come a long way from the dense, crumbly bricks of the past. Today's market offers an array of choices, from rustic multigrain loaves to soft, white sandwich bread. The key to finding the best option lies in understanding what makes a good loaf and which brands consistently deliver on taste, texture, and quality. Factors like ingredients, taste profile, and performance for specific uses—such as sandwiches or toasting—are critical considerations for any consumer, whether they have celiac disease, a gluten sensitivity, or are simply exploring a gluten-free lifestyle.

The Importance of Ingredients

Unlike traditional bread, which relies on wheat, barley, and rye, gluten-free bread uses a blend of alternative flours and binders to achieve a desirable texture. Common flour substitutes include brown rice flour, sorghum flour, millet flour, and various starches like tapioca and potato starch. To replicate the elasticity that gluten provides, binders such as xanthan gum, guar gum, or psyllium husk powder are almost always included. The specific combination and ratio of these ingredients can drastically impact the final product's softness, crumb structure, and flavor. For example, a bread with a higher proportion of starchy flours may be softer but can become gummy if not baked or cooled properly. Many brands also incorporate nutrient-dense seeds and grains like flaxseed or quinoa, boosting fiber and nutritional content.

Top Contenders for the Best Gluten-Free Loaf

Several brands have earned a reputation for producing high-quality gluten-free bread that performs well for various purposes. These options offer a good starting point for anyone searching for their new favorite.

Little Northern Bakehouse White Wide Slice: Frequently praised for its taste and texture, this bread holds up exceptionally well for sandwiches without falling apart. It's a top choice for those seeking a soft, chewy feel that closely mimics conventional bread.
Canyon Bakehouse 7-Grain Bread: This option is well-regarded for its robust, grainy flavor and satisfying texture. Its sturdy slices are ideal for toasting, providing a pleasant crunch, and its blend of nutrient-dense grains makes it a healthier choice. Canyon Bakehouse also offers a Sweet Hawaiian variety, noted for its excellent flavor.
Schar Artisan Baker White Bread: A dependable and widely available choice, Schar's Artisan Baker line offers a bread that isn't crumbly and has a great flavor. It is particularly good for lunches and sandwiches, with a medium-sized loaf.
Food For Life Sprouted Gluten-Free Flax Bread: For those prioritizing whole-grain nutrition, this flax-infused bread is a standout. The sprouted grains contribute to a richer flavor profile, and its durability makes it a solid option for both sandwiches and toast.
Against The Grain Fresh Rosemary Baguettes: While not a traditional sliced loaf, these baguettes are a favorite for their unique flavor and texture. Made with a base of tapioca starch, they offer a chewy, rustic experience and are excellent served warm with a meal.
Udi's Gluten-Free Multigrain: A well-known brand, Udi's offers a reliable multigrain loaf. While some reviews note a slightly stickier texture straight from the bag, it remains a solid, widely accessible option for those seeking a standard sandwich bread.

Comparison Table of Popular Gluten-Free Breads


Brand	Best For	Flavor Profile	Texture	Slice Size	Key Features
Little Northern Bakehouse	Sandwiches	Neutral, slightly sweet	Soft, chewy	Wide slice	Widely available, excellent for sandwiches
Canyon Bakehouse 7-Grain	Toasting, Sandwiches	Grainy, nutty	Sturdy, holds together	Smaller slices	Good for whole-grain nutrition
Schar Artisan Baker White	Sandwiches	Neutral	Not crumbly	Medium	Dependable, great for lunches
Food For Life Flax	Whole-Grain Use	Rich, nutty	Dense, substantial	Standard	High fiber and nutrient content
Against The Grain Baguette	With Meals	Savory, herbal (rosemary)	Chewy, rustic	N/A	Unique, unsliced, great flavor

How to Pick the Right Bread for Your Needs

When faced with the numerous options, consider your primary use. For soft sandwiches, Little Northern Bakehouse or Schar Artisan Baker are excellent choices. If you love a crunchy, satisfying toast, Canyon Bakehouse's 7-Grain or Food For Life Flax are strong contenders. Texture is also a personal preference; some prefer a denser loaf while others seek a light, airy crumb. It is also important to consider ingredients. Many gluten-free loaves contain eggs, dairy, or nuts, which can be an issue for those with additional allergies. Always read the ingredients label carefully to ensure the product meets all your dietary requirements. For example, the Julian Bakery Almond Bread is made with almond flour and eggs, making it unsuitable for nut-free or vegan diets. Many manufacturers also offer allergen information on their websites.

The DIY Route: Making Your Own

For those who enjoy baking, making your own gluten-free bread can be a rewarding experience that offers complete control over ingredients and texture. As outlined in many recipes, homemade versions often use a combination of different flours, binders like psyllium husk, and a careful balance of liquids to create a successful, soft loaf. The process requires precision, particularly when measuring ingredients and managing rising times, as gluten-free dough behaves differently than traditional wheat dough. Beating the dough for a sufficient time is also crucial to build the necessary structure. The final product can be deeply satisfying, though it is often a process of trial and error.

Conclusion

There is no single "best" gluten-free bread, as the ideal choice depends on individual taste, intended use, and dietary needs. However, brands like Little Northern Bakehouse, Canyon Bakehouse, and Schar consistently rank high in consumer reviews for their taste, texture, and performance. For the whole-grain enthusiast, Food For Life provides a nutritious option, while Against The Grain offers a rustic, artisanal alternative. By understanding the roles of different ingredients and identifying what matters most to you in a loaf, you can successfully navigate the gluten-free market and find a bread that satisfies your craving for a soft, flavorful, and reliable slice. The journey to a great gluten-free sandwich or piece of toast is now more accessible than ever, thanks to continuous product innovation and a wider range of options available in stores.

Learn more about the fundamentals of gluten-free baking and flour substitutions.

Frequently Asked Questions

A good gluten-free bread texture is achieved by using a balanced blend of starches (like tapioca and potato) and whole-grain flours (such as brown rice or sorghum), along with a binder like xanthan gum or psyllium husk to replicate the elasticity of gluten.

It depends on the bread. Many gluten-free breads use nutrient-dense grains and are high in fiber, which can benefit digestion. However, some can be lower in fiber or higher in starches and sugars, so checking nutritional information is key.

Little Northern Bakehouse White Wide Slice and Schar Artisan Baker White are both highly recommended for sandwiches because of their soft texture and ability to hold up well without crumbling.

Yes, but be cautious. Some '1-to-1' blends are not designed for yeast-based bread and may produce poor results. Always check the manufacturer's website or packaging to ensure the blend is suitable for yeast bread.

Gummy texture is often a result of being underbaked, cutting the bread while it is still hot, or using a flour blend with an overly high starch content. Ensure you bake for the full time and let it cool completely before slicing.

Gluten-free bread tends to dry out faster than traditional bread. Storing it in the refrigerator or freezing it in slices can prolong freshness. Toasting or warming slices will often revive the texture.

No. Many gluten-free bread recipes and commercial products contain eggs or dairy to help with structure and flavor. Always check the ingredients list if you have a vegan diet.