By Lindsay Cohn
It used to be tough to find bread options if you avoided gluten. Nowadays, as gluten-free diets have become more mainstream, the difficulty has become finding the best-tasting loaves among the sea of choices in the supermarket.
We took on the challenge, trying tons of store-bought options and judging them on taste, texture and similarity to traditional bread. From sandwich slices and bagels to pitas and baguettes, here are 5 worth taking home.
It’s not hard to see why this Canyon’s best seller. The texture is soft, but not mushy—definitely sturdy enough for sandwiches. The combination of whole-grain millet, quinoa, teff, and amaranth give it that earthy flavor you expect in a 7-grain bread.
The English muffin is a classic that bring us back to our childhood. Mikey’s scores major points for taste, texture and toastability. These breakfast favorites are made with almond and coconut flour, so they’re also paleo-friendly, as well as gluten-free.
BFree promises “authentic,” and it delivers. Its stone-baked pitas really hold together, even when loaded with a heaping portion of hummus, grilled chicken, avocado and greens (we know this from experience). Added bonus: They’re made without added sugar.
After a few minutes in the oven, this baguette—made with rice flour and psyllium—all but transports you to France with its crusty exterior and fluffy, crumbly insides. Pair it with a glass of natural wine and some cheese and you’ll swear you were sitting a quaint cafe in Paris.
If you’ve been jonesing for a toasted cinnamon-raisin bagel with cream cheese since going off gluten, today is your lucky day. Made with brown-rice flour, this is one straight-up good bagel. Udi’s also makes Whole Grain, Plain and Everything Inside, so you can offer your Sunday-brunch guests a variety.