What to Look for in Gluten-Free Bread 


Looking for good gluten-free bread? Find out what ingredients to look for when you shop.


BY VICKI MARTINEZ

 
 

Once upon a time, eating a gluten-free diet seemed restrictive, lacking tasty options. But now, choices abound and are no longer confined to the frozen food aisles of your grocery store. Gluten-free foods are more common, and bakeries are more creative than ever, combining different ingredients to create delicious gluten-free breads.

When checking labels, here are the good gluten-free ingredients to be on the lookout for and some to avoid.

 
 

buckwheat

Naturally Gluten-Free Grains


Gluten is a protein found in wheat, barley and rye. To avoid gluten, look for any of these whole grains on the ingredients label:

  • Amaranth
  • Arrowroot
  • Brown rice
  • Buckwheat
  • Millet
  • Quinoa
  • Sorghum
  • Tapioca
  • Teff
  • Wild rice

Oats are also naturally gluten-free but may pick up trace amounts of gluten during harvesting or processing. Check the label to make sure oats are labeled as certified gluten-free.

 
 

Grains to Avoid


As you've already read, gluten is present in all types of wheat, barley and rye. But are you familiar with the different varieties of wheat? If your bread has any of these varieties or derivatives of wheat, it's not gluten-free:

  • Bromated flour
  • Bulgur
  • Durum
  • Emmer
  • Einkorn
  • Farro
  • Graham flour
  • Kamut
  • Spelt
  • Wheat berries

 
 

Grains to Avoid


As you've already read, gluten is present in all types of wheat, barley and rye. But are you familiar with the different varieties of wheat? If a loaf has any of these varieties or derivatives of wheat, it's not gluten-free:

  • Bromated flour
  • Bulgur
  • Durum
  • Emmer
  • Einkorn
  • Farro
  • Graham flour
  • Kamut
  • Spelt
  • Wheat berries
 
 

chickpeas

Other Common GF Bread Ingredients


Additional healthy options commonly used to make gluten-free bread:

  • Chia
  • Chickpeas
  • Coconut
  • Corn flour and cornmeal
  • Flax
  • Lentils
  • Nut flours
  • Potato flour
 
 

The “Certified” Label

gluten free

The FDA requires that any manufacturer who displays the certified gluten-free seal on a product's label must contain no more than 20 parts per million of gluten. This level ensures food is safe to eat for anyone with celiac disease or gluten sensitivity. The best way to ensure the labeling is trustworthy is to check that the product was certified by a third-party organization such as NSF International, the Allergen Control Group or the Gluten-Free Certification Organization (GFCO).

 
 

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