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Gluten-free bread is a type of bread made without using wheat or gluten, and such bread is offered commercially or can be made by people in their own kitchens. This type of bread is commonly intended for someone who has a food allergy to gluten or wheat. Gluten is typically formed through the inclusion of wheat flour in a recipe, and is one of the most important aspects of wheat flour breads. Gluten-free bread recipes tend to utilize a number of different types of flour and various ingredients to create bread without gluten that still has a pleasing flavor and texture.
Intolerance of gluten and wheat, often caused by a wheat allergy or celiac disease, is a fairly common food allergy, so products such as gluten-free bread are made for people with this condition. Gluten is a product created when various proteins combine with water and form a sticky yet elastic substance. This is usually formed through the use of wheat flour, though barley and rye flour can contain gluten as well. These types of flour, and the gluten that forms due to them, are a major component in many different types of bread, making it difficult for someone with a gluten intolerance to eat bread products other than gluten-free bread.
Gluten-free bread can be made in a number of ways, and can be produced commercially or made by someone in his or her kitchen. These types of bread are typically made using flour from sources other than wheat, barley, and rye. This flour can include fairly common ingredients, such as corn or rice flour, or more unusual sources of flour such as tapioca, sorghum, and garfava. Other ingredients often used in gluten-free bread include xantham gum and sweeteners like molasses and honey.
Many people with gluten allergies prefer to make their own gluten-free bread to ensure the bread is completely gluten- and wheat-free. Commercial gluten-free bread can be made in a location that is also used to prepare other types of bread that include wheat and gluten. This means that while gluten and wheat might not be included in making the bread itself, the bread can end up with wheat or gluten on it while it is being packaged or prepared. Someone with a food allergy will often have a negative response to even a small amount of an ingredient, making this type of exposure potentially dangerous or unpleasant for someone with such an allergy.
There is a bakery close to my house and they specialize in gluten free products. Just about everything they make is great but they have a gluten free pumpkin bread that I could eat every day of my life.
I honestly prefer it to traditional pumpkin bread. There is something about the lack of gluten that gives it a very rich and dense flavor and texture. It compliments the pumpkin perfectly. If you are new to gluten free baking I would recommend trying something like this or a banana bread first. They seem to turn out better than something like a sandwich loaf.
I have been eating a gluten free diet for about 2 years now and in general it has been great. I have been able to find gluten free alternatives for most of my favorite gluten rich foods and in general you cannot taste a big difference. After a while you forget what the real stuff tasted like.
Unfortunately I have never been able to find a good gluten free bread. As a mater of fact, I have never been able to find an edible gluten free bread. Most of them are really dense and grainy. For a few things this is nice, but try dipping a piece of gluten free pita bread into some olive oil with herbs and
get ready for the disappointment.
The gluten free lifestyle is starting to get more popular and more products are showing up all the time. I'm hoping that some intrepid baker out there is coming up with a gluten free bread that people can actually stand to eat.
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