In addition to being gluten-free, Canyon Bakehouse is also free of dairy, peanuts, tree nuts, and soy. The bread is soft, chewy, and flavorful. No potato starch means this bread is less dense than others on the market. Best kept refrigerated; holds up best when toasted. Mountain White, Cinnamon Raisin, Deli Rye, and San Juan 7-grain.
Free of gluten, wheat, and dairy, and it's kosher. Pack of 6 will keep and last a long time. High-quality, non-GMO ingredients. Just add eggs (or egg substitute), oil, water, and yeast. Great for those with bread makers.
Not ready to serve like the premade breads on our list.
This bread works well toasted or untoasted. Taste and texture are similar to traditional wheat bread. Bread doesn't require freezing or refrigeration to stay fresh. Should you wish to freeze the bread, thawing does not affect the bread's integrity. Bread contains no eggs or dairy.
Ships in packages of 6, which can be expensive.
Udi's bread is packed with flavor. For longer-lasting bread: keep frozen and thaw slices in the toaster as needed. The bread smells appetizing and is full of protein and fiber. The mix of textures gives this bread a pleasant mouth feel.
Slices are on the small side.
Glutino bread toasts perfectly, but it can be eaten straight out of the bag as well. Similar in taste and texture to traditional white bread. Texture is soft and fluffy while remaining strong enough to support sandwich toppings. Bread lasts in the freezer and thaws nicely.
Bread dries out quickly. We recommend freezing it if you won't finish a loaf within a few days.
We purchase every product we review with our own funds — we never accept anything from product manufacturers.
We purchase every product we review with our own funds — we never accept anything from product manufacturers.
People follow a gluten-free diet for a number of reasons. Some follow it because they don’t like the taste of wheat or want to limit their intake of carbs, while others suffer from gluten intolerances or sensitivities. Gluten-free bread used to have the reputation of being flavorless, but today there are bountiful options when it comes to bread. Gone are the days of crumbly or cardboard-like gluten-free bread. Thanks to the many types of flour available on the market, there is plenty of variety in gluten-free bread, all of them made with unconventional ingredients that help them mimic traditional bread.
When buying gluten-free bread, carefully read the ingredients list and, if possible, steer clear of any that have lots of preservatives and artificial sweeteners. You can buy gluten-free bread pre-baked or in a mix if you want to experiment with baking your own at home. If you suspect that products with gluten are causing issues for you, consult a doctor before going on a gluten-free diet.
We’ve put together this guide to help you navigate the process of choosing a delicious gluten-free bread that fits your needs, and we’ve included some of our favorites, too.
There are many types of gluten-free flour out there, and they don’t all react the same way as wheat when it comes to baking. Here are the three main markers to measure when choosing a gluten-free bread that is right for you.
Airiness: Bread should be light and airy, but it shouldn’t have too many large air holes in the slices because they can ruin a sandwich and make it fall apart at the first bite.
Density: Some people prefer more texture in their gluten-free bread, but for the most part, bread should remain soft without being overly gummy, heavy, or wet, problems with some gluten-free products.
Top-notch texture and diverse flavors
This bread is a bit more expensive, but it’s a reigning champion in gluten-free bread. Other brands charge less for smaller, airier loaves of lesser quality, but this variety pack is worth the investment. This four-pack comes with 18-ounce loaves of cinnamon raisin, white, deli rye, and seven-grain bread made with a base of sorghum, brown rice, and tapioca flour. Happy consumers report that the flavor and texture are spot-on.
Cutting out gluten can sometimes mean cutting out valuable essential nutrients, which is why it’s important to know what’s inside your gluten-free bread. Choosing a blend of gluten-free flour types may offer a more realistic bread flavor, but some people prefer to choose just one flour type to avoid cross-contamination concerns. Here are some of the most popular flour types used to bake gluten-free bread.
Almond: Almond flour, a common replacement for wheat, has a nutty, full-bodied flavor. It’s commonly used in baked goods and as an alternative to breadcrumbs. Almond flour contains many minerals and vitamin E, but it is relatively high in fat and calories.
Millet: Made from millet seeds, this flour is often praised for its wheat-like softness paired with a slightly nutty and versatile flavor. It also has more fiber than brown rice flour and is packed with calcium, iron, protein, and various vitamins, including niacin, folic acid, and B-6. Millet may be beneficial to those suffering from inflammation issues.
Sorghum: Sorghum flour has been used for thousands of years. It is light in texture with a mild and subtly sweet taste. It can be too dense and heavy to be used on its own, so it’s used in blends instead. Sorghum is high in protein, fiber, and iron and contains more antioxidants than pomegranates or blueberries.
Brown rice: This nutty-tasting flour is commonly used for noodles and is more healthful than refined white rice flour. It’s high in fiber, protein, iron, and B vitamins, and it can help lower blood sugar levels while protecting against heart disease.
Quinoa: This superfood is a complete protein and packed with nutrients like potassium, phosphorus, vitamins B and E, and all nine essential amino acids. Made from ground quinoa seeds, this flour yields fluffy bread that doesn’t disintegrate.
Oat: Made from ground whole oats, this flour often makes bread that is more chewy and crumbly than wheat bread, but it yields more flavor than all-purpose flour. Oat flour is a great way to add moisture to bread, and it also contains beta-glucan fiber, which can lower bad cholesterol, insulin, and blood sugar levels.
Corn: Corn flour comes in yellow and white varieties. It has a high fiber content and is also high in the antioxidants lutein and zeaxanthin, which can benefit eye health and help reduce the risk of cataracts. Corn flour is also high in vitamin B6, magnesium, and manganese.
Other gluten-free alternatives include lentil, chickpea, amaranth, buckwheat, tapioca, coconut and other nuts. Make sure to check labels to be sure a product is certified gluten-free.
Teff is the newest superfood in the gluten-free world for helping to manage colon health and blood sugar. This Ethiopian grain is as small as a poppy seed and has an earthy, sweet taste.
Overall, gluten-free bread is slightly higher in fat and lower in protein than other types of bread.
Calories: 65 to 100 per slice (Wheat bread averages approximately 80 calories per serving.)
Carbohydrates: 11 to 21 grams per slice (Most of the calories in gluten-free bread come from carbohydrates.)
Fiber: 0.5 to 2 grams per slice
Fat: 2 grams per slice
Gluten-free bread can help you meet your daily iron, protein, fiber, and calcium needs. These loaves are chock-full of vitamins and ingredients that help regulate blood sugar, facilitate weight loss, and prevent heart disease, as mentioned above.
Whether you suffer from a wheat sensitivity, are completely wheat intolerant, or just looking for a lifestyle change, some of the health benefits of going gluten-free include the following:
Reduced inflammation and risk of inflammatory diseases
Enhanced nutrient absorption
Calmer and more balanced moods
Less irritability and anxiety
Gluten-free bread used to be considered flavorless, but today, they are available in most of the flavors that gluten-based breads come in, including sourdough, honey wheat, and cinnamon raisin. Many gluten-free breads have a natural flavor to them due to the type of flour that is used.
Try to stay away from gluten-free bread that contains a lot of artificial colors and sweeteners. The same goes for gluten-free bread that contains fillers, preservatives, stabilizers, or texturizers. These additives may improve taste, but they could negate any other nutritional benefits. Some “gluten-free” bread can even contain trace amounts of gluten.
Lots of individuals who eat luten fre Many gluten-free breads are also free of nuts and soy, but they can contain eggs. Similarly, read the labeling to see if there’s any cross-contamination with gluten products. Look out for the following if you suffer from any allergies other than gluten:
Replacing pizza on a gluten-free diet can be tough. Try making the dough out of cauliflower, a popular alternative that is both nutritious and low in carbs.
Remember that wheat-free doesn't necessarily mean gluten-free because wheat isn’t the only ingredient that contains gluten. Some others are malt, rye, and barley.
Going gluten-free can sometimes come with a hefty price tag, but there are lots of affordable options that are just as healthful and flavorful as more expensive products.
Budget-friendly: Any gluten-free bread that costs around $5 to $6 a loaf is reasonably priced, but make sure the bread isn’t loaded with preservatives. This is similar to the average price of a loaf of wheat bread.
Expensive: Gluten-free bread that costs from $7 to $10 a loaf is considered expensive, but the price can vary based on quality and the amount of bread in the package.
For your bread maker
If you own a bread maker and want to use it, this package of six gluten-free bread mixes should last you a while. In addition to containing no gluten, this bread mix also contains no wheat, and it’s a kosher food. It’s great for sandwiches, and lots of satisfied consumers like the taste.
Check other products for gluten, too. To avoid gluten entirely, check the ingredients list in your cosmetics, hair products, toothpaste, medications, and supplements, too.
Stock up on fruits, veggies, legumes, and meat. That way, you’ll always have naturally gluten-free options.
While our top picks are stellar, there are a couple other products we want to point out. The Ojai Natural Foods BUK Sourdough Gluten-Free Bread contains sprouted buckwheat, and the 32-ounce loaves are larger than your average gluten-free loaf. They come in a two-pack and in multi-seed or honey nut options if sourdough isn’t your preference. Although pricey, this innovative buckwheat and cassava blend doesn’t break apart the way other varieties can, and people with celiac disease rave that you won’t miss gluten after trying this bread.
Q. Can gluten-free bread help me lose weight?
A. That depends. For people who don’t have celiac disease but have a sensitivity to gluten, going gluten-free may help with weight loss by reducing inflammation. However, gluten-free rice- and corn-based products may negatively impact your gut bacteria and hinder weight loss.
Q. Are gluten-free foods safe for people with wheat allergies?
A. Not necessarily. Wheat allergies can be different than gluten sensitivity, so be sure to consult with your physician before going on a gluten-free diet.
Q. If I don’t have any digestive issues, what are some possible symptoms of celiac disease or gluten sensitivity?
A. Celiac disease and gluten sensitivity can have symptoms and signs unrelated to digestion, including headaches, depression, joint pain, mouth ulcers, and anemia.
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