What types of bread are gluten-free?

Gluten free bread comes in many varieties, from basic sandwich loaves to artisan-style rustic breads and even sourdough. Most are made with alternative flours like rice, sorghum, millet, almond, or certified gluten free oat flour. These breads avoid wheat, barley, and rye proteins entirely. If you’re buying packaged bread, always look for a certified gluten free label to ensure it’s safe for those with celiac disease or gluten intolerance.

Why are so many doctors against a gluten-free diet?

Some healthcare professionals caution against avoiding gluten without a medical need because whole grains containing gluten are a source of fiber, B vitamins, and minerals. Eliminating gluten without proper substitutions can lead to nutrient deficiencies. However, for those with celiac disease or diagnosed gluten sensitivity, choosing gluten free bread and related products is crucial for overall health and well-being.

Is sourdough bread gluten-free?

Traditional sourdough made with wheat flour still contains gluten—even though fermentation breaks down some proteins, it doesn’t make the bread safe for gluten-sensitive individuals. However, you can make or buy sourdough-style gluten free bread using rice, buckwheat, or sorghum flours, which delivers the signature tangy flavor without risk of exposure.

What bread can I eat if I am gluten intolerant?

Those with gluten intolerance should avoid all breads made with wheat, barley, or rye. Instead, look for certified gluten free breads made from flours like rice, sorghum, millet, almond, or buckwheat. Baking your own at home using trusted recipes is often the safest way to ensure there’s no cross-contact with gluten-containing ingredients.

Ultimate Guide to Gluten Free Bread: Tips, Recipe & Benefits

Description

This soft, golden gluten free bread is designed for those who want the comfort of traditional bread without the wheat. With the right tools and ingredients, you’ll get a moist, sliceable loaf perfect for sandwiches or toasting no gluten required.

Ingredients

Scale

2 ½ cups all-purpose gluten free flour (recommended: Pillsbury)
1 tsp xanthan gum (omit if your flour blend already includes it)
1 tsp gluten free baking powder
1 packet rapid-rise yeast (2 ¼ tsp)
¼ cup extra virgin olive oil
¼ cup honey (or substitute agave nectar or maple syrup)
1 tsp apple cider vinegar
1 ½ cups warm water (100–110°F)
3 large egg whites, room temperature

1 tsp salt

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Instructions

Prepare Pan & Oven: Grease a 9×4-inch Pullman loaf pan. Move oven rack to center and preheat to 350°F.
Mix Dry Ingredients: In a mixing bowl, combine flour, baking powder, xanthan gum (if using), and yeast. Stir well.
Add Wet Ingredients: Add olive oil, honey, vinegar, and warm water. Mix on low with paddle attachment for 1 minute.
Add Egg Whites & Salt: Add egg whites and salt. Mix on medium speed for another minute until it resembles thick batter.
Transfer & Rise: Pour into pan. Cover with greased plastic wrap and towel. Let rise in a warm place for 30 minutes.
Bake: Uncover and bake for 30 minutes. Internal temperature should reach 205°F–210°F.
Cool: Let rest in pan for 10 minutes, then transfer to wire rack to cool completely.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of loaf)
Calories: 160
Sugar: 4g
Sodium: 200mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 2g
Protein: 3g
Cholesterol: 0mg (egg whites have no cholesterol)