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.
Grains that contain gluten in large amounts include:
And in small amounts:
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
- Brewer’s Yeast
- 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
- Soy sauce
- Vegetable Gum
- Wheat bran, wheat flakes, wheat germ, wheat flour
- Wheat starch or modified starch
- 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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