Tasty Options and Essential Tips
In the quest for delicious gluten-free living, finding the perfect gluten-free bread is a milestone worth celebrating. Whether you’re newly diagnosed with celiac disease, have a gluten intolerance, or simply choosing to follow a gluten-free diet, there’s no need to miss out on the joy of a good sandwich or morning toast.
Back in the day when all six of us were diagnosed, our four daughters were all pre-teens. Finding a decent gluten free bread was impossible. It was like biting into a dry piece of cardboard. More often, we’d all forgo the bread and do a lettuce wrap. I did my best over the years to create bread-like options…In Damn Good Gluten Free the cookbook, I do have the very first bread I made that we all loved! Thanks to Pamela’s Bread mix I embellished it a bit to make it taste heartier. And then miracles happened. Manufacturers started creating better breads for us. It was a life saver.
Below I’ve shared some of our favorite breads and bread-like breads…English muffins, pita’s ect.
Today, we’re diving into the wide array of options you can find in a grocery store that cater to every taste and texture preference. From store-bought brands to homemade recipes, we’ll explore what makes each option unique and share a few tips to make your bread experience as tasty and satisfying as possible.
The Variety of Gluten-Free Bread Options
Gone are the days when gluten-free bread was synonymous with tasteless. dry, cardboard loaves. The market has truly expanded, offering a wide range of delicious options that rival their gluten-containing counterparts. Here are some favorite choices that we Curry’s enjoy:
- Store-Bought: Many grocery stores now carry a variety of gluten-free bread brands, each offering different textures and flavors. Brands like Rudi’s, Canyon Bakehouse or Trader Joe’s Multi-grain GF bread. These are well-known for their soft, sandwich-friendly loaves. These breads are often made with a mix of gluten-free flours such as rice, tapioca, and potato, creating a light, airy texture that’s perfect for sandwiches and toast. The best is you don’t have to toast them if you don’t want to!
- Artisan: For those who crave a more artisanal experience, there are gluten-free bakeries and brands that specialize in gourmet-style loaves. These breads often feature unique ingredients like ancient grains (think sorghum, teff, and quinoa) and seeds, offering a more complex flavor profile and a rustic, chewy texture. Brands like Simple Kneads and Bread Srsly create loaves that are as close to traditional bread using sour dough starters that give us that artisan bread texture and taste without the gluten.
- Homemade: Nothing beats the aroma of freshly baked bread wafting through your kitchen. Making gluten-free bread at home allows you to customize the ingredients to suit your taste and dietary needs. From quick-rise recipes to sourdough starters, there’s a recipe for every level of baker. We love experimenting with different flour combinations, like brown rice flour, tapioca flour, and sorghum flour, to create a loaf that’s both nutritious and delicious. And they are so easy to bake yourself! Check out the Ciabatta Bread recipe Pegs continues to bake on repeat!
Today’s manufacturers continue to bless those of us who are gluten free. Today you can find English Muffins, Baguette’s, tortillas, even Pita bread! I will always suggest to read your labels, choose breads that you know what all the ingredients are, and you aren’t buying another Wonder Bread.
Tips for the Best Gluten-Free Bread Experience
Whether you’re buying or baking, there are a few tips to help you get the most out of your gluten-free bread:
- Storage Matters: Gluten-free bread tends to dry out faster than regular bread. Store your bread in an airtight container or freeze it to extend its shelf life. A simple tip is to make small baggies to store in fridge. The frozen sliced baggies, I like to put small pre-cut parchment pieces in between to stop possible sticking. When you’re ready to eat, simply toast the slices to revive their texture and flavor.
- Keep It Fresh: If you’re baking at home, consider making smaller loaves or rolls, so you always have fresh bread on hand. You can also pre-slice and freeze your bread, pulling out just what you need each day using the method above.
- Get Creative: Don’t limit yourself to just sandwiches. Gluten-free bread can be the star of many dishes, from French toast and bread pudding to croutons and stuffing. Experiment with different recipes to keep your gluten-free life exciting and varied.
Peg’s Favorite Recipe
One of our go-to recipes is a dreamy gluten-free ciabatta bread that’s perfect for summer sandwiches or dipping into olive oil and balsamic vinegar. This recipe uses a mix of sorghum flour, tapioca starch, and brown rice flour to create a light, airy loaf with a crispy crust. It’s an excellent option for anyone who loves a rustic, chewy bread that pairs well with both sweet and savory toppings. Our favorite bloggers who have bread baking down to a science are Katarina Cermelj and Aran Goyoga. Check out both of these incredible bread bakers who have made gluten free bread baking so delicious and easy to do!
You can find the full recipe and step-by-step instructions here.
Frequently Asked Questions
Why does gluten-free bread sometimes taste different from regular bread?
Gluten-free bread is made with alternative flours that lack the gluten protein found in wheat. This protein gives traditional bread its elasticity and chewiness. Gluten-free flours like rice, tapioca, and potato create a different texture and flavor profile, which may taste different from the bread you’re used to. However, with the right combination of flours and baking techniques, gluten-free bread can be just as delicious and satisfying.
How can I make my gluten-free bread less dense?
Gluten-free bread can sometimes turn out denser than traditional bread due to the absence of gluten. To create a lighter loaf, try using a blend of flours, including lighter options like tapioca or potato starch. Adding ingredients like xanthan gum or psyllium husk can also help mimic the elasticity of gluten, resulting in a fluffier texture. Additionally, be sure to allow your dough to rise fully before baking to give it a chance to develop a more airy structure, as well as allowing it to cool for an hour so it sets up and won’t get sticky.
Can I use regular bread recipes and just substitute gluten-free flour?
While it seems like a good idea, unfortunately there is a science wit bread baking. Although tempting, to simply swap out wheat flour for a gluten-free alternative, often leads to disappointing results. Gluten-free flours behave differently in baking, and a 1:1 substitution rarely works well. It’s best to follow a recipe specifically designed for gluten-free bread, which will account for the differences in texture and moisture content. However, if you’re feeling adventurous, you can experiment with adjusting regular recipes, but be prepared for a bit of trial and error.
Final Thoughts
Finding the right gluten-free bread can be a game-changer in your gluten-free journey. Whether you’re grabbing a loaf from the store, splurging on an artisan option, or baking your own, there’s an option out there that will meet your needs and satisfy your cravings. With a little experimentation and the right tips, you can enjoy all the comforts of bread without the gluten. Happy baking!