The way we consume and perceive food has changed drastically. Consumers are more aware of what is on their plates and what they eat than ever before. And this is what leads to the birth of food trends. One of the prominent one these days is the ‘gluten-free’ diet .
There are a huge variety of gluten-free products available in the market. Customers opt for these because of multiple reasons. But, why should you opt for gluten-free bread in particular? You don’t need to look for the reasons because we’ve got you covered. Here are the 5 reasons to switch to gluten-free bread.
1. To manage celiac disease
For people suffering from this autoimmune disease, even a small amount of gluten can cause a lot of trouble. In the case of gluten-free bread, cutting out wheat, rye, barley and the other grains that provide gluten helps to avoid any such instances. So, if you or any of your loved ones have this condition, you should switch to gluten-free bread and other products as soon as possible.
2. For relief from some digestive symptoms
Some individuals have a bit of a sensitive digestive system which leads to some digestive problems from time to time. Gluten-free foods, mainly bread, help with some of these digestive problems which include bloating, diarrhoea or constipation, gas, fatigue and many other symptoms and some other symptoms that are rare. So, if you feel that you’ve been experiencing any of these for a long time, now you know the way out of the problem.
3. Helps with weight-loss
A gluten-free diet helps a lot in weight loss because it reduces the consumption of all junk foods and replaces it with lean protein. Since bread is a staple, replacing normal bread with gluten-free bread alone can make a huge difference. You won’t have to worry about the ‘too much’ bread in your daily intake because the bread you’ll consume will actually work in your favour.
4. Great source of fibre
The sources used for making gluten-free bread are packed with fibre. Rice Flour, Soy Flour, Starch (Tapioca, Potato, Corn) used in the gluten-free bread by The Baker’s Dozen ensure that your gut is never low on dietary fibre. Dietary fibre has many benefits right from reducing obesity to helping in easing digestion. So, we’re talking about overall health here.
5. Freshness
Many local bakers as well as big bakery brands freeze their gluten-free bread these days. But we ensure that the loaf you receive is nothing but fresh. The MAP packaging technology we use ensures that the goodness of health remains fresh, as it makes its way to you.
So, now you don’t have to feel guilty about eating too much bread because gluten-free bread is an amazing alternative. And, it is like a life-saver for people with celiac disease and gluten-sensitivity as well. You won’t regret making the switch. In case you’re looking for some good quality gluten-free bread, we’ve got you covered here as well. Try our tasty and healthy gluten-free bread.
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FAQs
Gluten-free bread manufacturers also often add sugar, fat and salt to their products to make them taste better, Dr. Lee said. And in part because gluten-free breads tend to contain more water, fat and refined starch than wheat-based breads, they spoil and become stale more quickly.
What are the cons of gluten-free bread? ›
Gluten-free bread manufacturers also often add sugar, fat and salt to their products to make them taste better, Dr. Lee said. And in part because gluten-free breads tend to contain more water, fat and refined starch than wheat-based breads, they spoil and become stale more quickly.
What is the advantage of gluten-free bread? ›
Gluten-free bread lets you enjoy bread without the risk of causing harm to your intestines. And when you swap out white flour for a gluten-free alternative, it might make your bread healthier in certain ways. Other flours often have nutrients you wouldn't get with white flour.
Why does even gluten-free bread make me sick? ›
FODMAP Intolerance: Another vital cause of ongoing symptoms is FODMAP intolerance. This is common in people with celiac disease and is blamed for most gluten sensitivity cases. FODMAP intolerance creates symptoms such as bloating, gas, and diarrhea even after eliminating gluten.
What is the secret to getting gluten-free bread to rise? ›
An easy way to create a good environment for gluten-free bread to rise is to turn your oven to 200 F; when it reaches this temperature, turn off the oven and place a shallow baking pan partially filled with hot water on one of the shelves.
Is gluten-free bread bad for your gut? ›
Additionally, certain ingredients commonly used in gluten-free bread, such as xanthan gum or guar gum, can contribute to gas and bloating. These additives are often included to improve the texture and rise of the bread but can have a negative impact on digestive health for some individuals.
Is there a downside to going gluten-free? ›
If you cut all gluten out of your diet, there's a risk that you could miss out on nutritious whole grains, fiber and micronutrients. Getting enough whole grains in your diet is especially important if you're at risk for heart disease or diabetes.
What is the healthiest bread to eat? ›
Look for “whole grain,” “whole wheat,” or “whole meal” on the label. If a loaf contains 6 grams of fiber per 100 g, it's rich in fiber. Choose breads with plenty of intact grains, like oats, barley, and quinoa, as well as seeds, if you can eat these. Watch out for mass-produced sourdough breads.
Is Dave's Killer bread gluten-free? ›
A: We do not currently make any gluten-free products. It's really hard to get a gluten-free bread to match our high standards for killer taste and texture (we're trying!).
What bread is naturally gluten-free? ›
Breads made from rice, sorghum, teff, millet, cassava, buckwheat, amaranth, oat, almonds, and pure corn lack gluten. Hence, their flour can be incorporated into baking gluten-free breads. You can identify whether the bread is gluten-free by checking the ingredients on the product's label.
Gluten belly, also known as wheat belly, is a common phrase that refers to stomach swelling after eating gluten as a result of bloating. Along with bloating, one may also develop symptoms such as stomach pain, flatulence, or irregular bowel movements.
Why do I feel worse after going gluten-free? ›
If you feel better after a few days but then symptoms come back, it could be from hidden gluten. Unfortunately, it's normal for your reactions to gluten—even a tiny bit of it—to get worse once you've gone gluten-free. You'll need to guard against gluten cross-contamination at all times. That may be difficult at first.
What happens if you accidentally eat gluten after being gluten-free? ›
A tiny amount—possibly even smaller than the eye can see—could trigger a variety of bodily reactions. Symptoms of glutening are often digestive (abdominal pain, diarrhea, and constipation). However, gluten exposure can also cause headaches, anxiety, brain fog, skin rashes, or problems with a variety of body systems.
What is the biggest challenge of making gluten free bread? ›
One of the challenges is that when gluten-free dough is thickened with additives like starches and gums, it becomes sticky. Some bakers dust sticky dough with flour, but that's problematic with gluten-free formulations.
Why add vinegar to gluten free bread? ›
The addition of vinegar and sour cream helps the dough to be a bit more flexible when rolling out and also to brown slightly more easily when baked in the oven. Rice wine vinegar doesn't have a strong taste so it is useful for this dough, but it can be replaced with other acids.
What does egg do in gluten free bread? ›
Eggs are also natural leaveners that support the volume, texture, color, and shelf-life of gluten-free bread. Including oil can also result in a richer, more tasty loaf and provide a bit more moisture too.
Is gluten-free bread a bad carb? ›
However, gluten-free does not always mean low-carb, so read labels carefully. For example, you can find many gluten-free bread and pasta options that are still loaded with carbs. Of course, if you're also cutting processed foods from your diet, you won't have many labels to read.
What should you avoid if you are gluten-free? ›
In general, avoid the following foods if you have celiac disease: Cereals, breads, or other grain products that include wheat, rye, barley, or oats. This includes white or whole-wheat flour (including cookies, crackers, cakes, and most other baked goods), semolina, couscous, bread crumbs, most pastas, and malt.
What are the disadvantages of gluten? ›
They may experience bloating, diarrhea, headaches or skin rashes. This could be a reaction to poorly digested carbohydrates, not just gluten. These carbs, called FODMAPS, ferment in your gut. People with sensitive guts may experience discomfort from that fermentation, not necessarily from gluten.
