So let’s start at the beginning. When first diagnosed with celiac disease or simply trying to create a meal for a gluten-free friend, one of the most common foods that you need to replace is bread. Some may agree, as it can be eaten during breakfast with some scrambled eggs, or at lunch encasing a classic PB&J, or even at dinner on the side of a hearty tomato soup. But some people may disagree with me. Some people, when diagnosed with celiac, may choose not to substitute certain foods that previously may have been in their diet. And that’s completely fine.

But I did need to find a gluten-free friendly substitute for Whole Grain Pepperidge Farm Bread or freshly baked sourdough. I wasn’t ready to give it up. Through much trial and error, I was able to find a variety of breads I like… and don’t like. So to save you some trouble, I want to share my findings. Now, these are my personal opinions, so there may breads that I did not list that you believe are amazing or some brands that I enjoy that you may not completely satisfy your taste buds. But if that’s the case, please feel free to let me know! I love to get feedback and comments.

Alright, let’s cut to the chase. So here’s the categories I like to divide gluten-free breads into: frozen, vacuum-packed, or freshly baked. Let’s start with the frozen breads. These are great because you can buy two or three loaves, keep them in the freezer, and use one loaf at a time. Also, I have had the most success with the freezer breads. Two of my personal favorites: Udi’s Gluten Free Whole Grain Bread and Udi’s Gluten Free White Sandwich Bread. Both are light and soft with a fluffy texture. The whole grain bread is heartier and has more flavor. I prefer the whole grain version, to be honest. The white sandwich bread is a little fluffier, a little whiter, but I’m a girl who likes that hearty taste. These breads are great with eggs on the side, jam or Nutella right on top, or deli fresh meats right in between. Now, if you are bored of your everyday bread and want a sweeter choice, I would suggest Udi’s Gluten-Free Cinnamon Raisin Bread: a delicious breakfast treat with some fresh berries on the side. Again, this can all be found in the freezer aisles. For a savory choice, I prefer Whole Foods Gluten-Free Bakehouse Sun-dried Tomato & Roasted Garlic Bread. Just a fair warning, this is a thicker bread, so it doesn’t melt in your mouth as easily. But if you butter it up just right, the taste of the rosemary, garlic, and herbs can’t be beat. Sweet or savory? Your pick!

Now, onto the next category: vacuum-packed. This may be my least favorite type of gluten-free breads, but when it comes to traveling, the convenience factor outweighs everything else! Whether you’re hitting the road to visit the cousins or departing for a weeklong international trip, it’s always good to have something you know you can eat. And even better, something you know you can eat every meal! I would recommend Schar’s Classic White Bread. It can be a little dry, but the taste is good. And as far as vacuum-packed bread goes, this is on the top of my list. I have yet to try Schar’s Multigrain Bread, but hopefully it lives up to the same standard.

One of the first breads I ate (after I realized gluten-free bread was real), was Ener-G’s Brown Rice Loaf. I remember eating the dry, crumbly bread for months because we hadn’t found any other alternatives (the choices were very limited when I was diagnosed with celiac). Looking back, now that I have so many great choices, I can’t believe I ate that stuff and for so long! I would really not recommend it.

And the last category: freshly baked. Now this is by far the hardest type of gluten-free bread to find. Anywhere. The freezer and vacuum-packed bread can be found at most local grocery stores or markets. Besides family owned bakeries here and there, the only national chain who has certain locations make an array of gluten-free products is the Great Harvest Bread Co. One of their locations is very convenient for me and does supply warm and delicious gluten-free cinnamon raisin bread. This bread has flavor and texture and simply melts in your mouth. When slightly warmed with a little butter, it’s perfection. The only down side of Great Harvest is that they are not a gluten-free facility. So, they cannot guarantee that there will be no cross-contamination. So this depends on what’s best for you. Some may not need to be as careful as long as the food does not contain wheat, while others may want to stay away if cross contamination is a risk they usually don’t take.

Anyways, I hope this has been helpful in starting you off with the right foot forward marching into the wonderful world of gluten-free foods! Please leave any questions, comments, or suggestions in the contact tab above. I would love to hear from you!

Hope y’all are enjoying the summer!

Cheers,

Anika