Food Lens · Bakery
Gluten-free bread
Denser and slightly gummier than wheat bread, with a mild grain flavor.
Lens analyzedGluten-free bread is baked without wheat, usually from rice flour, tapioca starch, or other blends held together with a binder like xanthan gum instead of gluten's natural stretch. The crumb tends to be denser and slightly more crumbly than a wheat loaf.
Where it comes from
Gluten-free bread recipes improved steadily as more households began avoiding wheat, pushing bakers to find binders and flour blends that could mimic gluten's structure without using it.
Buying it
Check the ingredient list for the binder used and expect a denser crumb than wheat bread; some blends taste noticeably grainier than others.
Storing it
Keep it frozen and toast slices straight from the freezer as needed, since gluten-free loaves dry out and stale quickly if left at room temperature.
Keeps about 6 months in the freezer.
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