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!