One of the biggest challenges of finding the right gluten free loaf is the texture. As gluten is a crucial part of the texture of bread, it is a key difference between wheat-based bread and gluten free bread. It may take some time to adjust to eating gluten free bread if you are a lover of wheat-based bread, but with the advent of some fantastic gluten free flours and different techniques, there is no reason why you won’t enjoy a diet that includes gluten free bread.
How is gluten free bread different?
A loaf of gluten free bread sat next to a traditional wheat-based bread might not look too dissimilar, but there are differences in how they feel and taste. Each gluten free loaf is unique, depending on a range of factors that include the gluten free flour mix that is used in the bake.
What should you look out for with a gluten free loaf of bread:
- A highly varied taste
There are so many different gluten free flours and flour blends to choose from that you’ll find a wide and varied taste to choose from. This is unique to gluten free bread, as wheat-based breads are fairly consistent in taste and texture.
- A less spongy texture
This is the challenge with gluten free bread when compared with traditional bread. Gluten is what gives bread its characteristic spongy texture. As gluten free bread is denser and grittier, it can be challenging to find the right texture.
- It might not rise
Seeing a rise in wheat-based bread is a joy, and it gives you a metric to look out for as to when it is ready to come out of the oven. Gluten free bread doesn’t rise quite as much, and the ingredients make them heavier than a traditional loaf.
Every loaf of bread is different, and with so many gluten free flours available, it’s a real joy to find the gluten free loaf that works for you.
Good gluten free flours
There are many gluten free flours that provide you with a different flavour and texture, including:
- Almond flour – finely ground almonds give a slightly dense finish but a sweet and nutty flavour.
- Buckwheat flour – an excellent choice for bread, it can be a bit crumbly but buckwheat flour a rich and earthy flavour.
- Coconut flour – packed full of nutrients, it has a similar texture to wheat flour but with a mild coconut flavour.
- Sorghum flour – light in both colour and texture, it is rich in fibre and protein, helping with digestion.
- Tapioca flour – a versatile ingredient, its fine texture and bright white colour makes it an attractive choice. It is also a great thickener without changing the temperature of a dish.
Gluten free flour and bread on prescription
One of the best ways to see how the right gluten free flour mix can help you bake the perfect gluten free loaf, is to try it out on prescription. If you have been diagnosed with coeliac disease you may qualify for gluten free products on prescription. This allows you to both sample gluten free products for the first time, but also to always have gluten free staple products in your cupboards at all times. This includes different mixes of gluten free flour, long-life bread, and a range of bread and other products that can help you build a safe and delicious gluten free diet.
