Make sure to check labels to be sure a product is certified gluten-free.īestReviews Nutrition Expert Gluten-free bread features Nutrition facts Other gluten-free alternatives include lentil, chickpea, amaranth, buckwheat, tapioca, coconut and other nuts. Corn flour is also high in vitamin B6, magnesium, and manganese. 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. 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.Ĭorn: Corn flour comes in yellow and white varieties. 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. Made from ground quinoa seeds, this flour yields fluffy bread that doesn’t disintegrate. Quinoa: This superfood is a complete protein and packed with nutrients like potassium, phosphorus, vitamins B and E, and all nine essential amino acids. It’s high in fiber, protein, iron, and B vitamins, and it can help lower blood sugar levels while protecting against heart disease. Sorghum is high in protein, fiber, and iron and contains more antioxidants than pomegranates or blueberries.īrown rice: This nutty-tasting flour is commonly used for noodles and is more healthful than refined white rice flour. It can be too dense and heavy to be used on its own, so it’s used in blends instead. It is light in texture with a mild and subtly sweet taste. Sorghum: Sorghum flour has been used for thousands of years. Millet may be beneficial to those suffering from inflammation issues. 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: Made from millet seeds, this flour is often praised for its wheat-like softness paired with a slightly nutty and versatile flavor. Almond flour contains many minerals and vitamin E, but it is relatively high in fat and calories. It’s commonly used in baked goods and as an alternative to breadcrumbs. Here are some of the most popular flour types used to bake gluten-free bread.Īlmond: Almond flour, a common replacement for wheat, has a nutty, full-bodied flavor. 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. That means the bread needs a certain amount of moisture.īestReviews Nutrition Expert Types of flourĬutting 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. The ideal gluten-free bread should hold together without crumbling, even when topped with condiments. Structure: There’s nothing worse than building the perfect sandwich just to have it disintegrate before your eyes.Here are the three main markers to measure when choosing a gluten-free bread that is right for you.Īiriness: 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.ĭensity: 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. 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. We’ve put together this guide to help you navigate the process of choosing a delicious gluten-free bread that fits your needs.Įating gluten-free can be a helpful solution to the autoimmune condition known as celiac disease. If you suspect that products with gluten are causing issues for you, consult a doctor before going on a gluten-free diet. You can buy gluten-free bread pre-baked or in a mix if you want to experiment with baking your own at home. 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. 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. Gone are the days of crumbly or cardboard-like gluten-free bread. Gluten-free bread used to have the reputation of being flavorless, but today there are bountiful options when it comes to bread. 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. People follow a gluten-free diet for a number of reasons.
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