Gluten Free Bread – What to Look for

If you love bread as much as we do, you’ll find it useful to know what to check for if you’re on a gluten-free diet. These includes the major gluten-containing grains, as well as their derivatives and hybrids.

Major grains

Grains that contain gluten in large amounts include:

  • Wheat
  • Barley
  • Rye

And in small amounts:

  • Oats
Derivatives of grains

Common derivatives of these grains that are found in bread include the following and should be avoided in a gluten-free diet:

  • Barley flour, barley flakes
  • Bran
  • Brewer’s Yeast
  • Dextrin
  • Durum
  • Farina
  • Farro
  • Hydrolyzed vegetable protein (wheat)
  • Kamut (khorasan wheat)
  • Malt, malt extract, malt syrup
  • Oat bran, oat flakes, oat flour, oatmeal
  • Plain flour
  • Rye flour
  • Self-raising flour
  • Semolina
  • Soy sauce
  • Spelt
  • Triticale
  • Vegetable Gum
  • Wheat bran, wheat flakes, wheat germ, wheat flour
  • Wheat starch or modified starch
  • Wheatberries
  • Wholemeal flour
May contain traces of…

If you notice ‘may contain traces of wheat’ or ‘manufactured in a facility that processes wheat ingredients’ it is usually a good idea to avoid the bread.

Make your own GF bread

With plenty of gluten-free substitutes available, making your own bread at home has never been easier! You’ll find gluten-free flour at Flannerys – an essential ingredient for all your GF baking needs.

Head here for our gluten-free bread recipe: http://flannerys.com.au/gluten-free-bread/

We have plenty of gluten-free bread available across all our Flannerys stores. Come and check them out and enjoy creating tasty sandwiches and delicious morning toast!

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