Gluten Free Bread Review & Taste Test | BEST Gluten Free Bread 2019!


(upbeat music) – Hey my munchies, welcome to the channel. If you’re new, I’m Alyssia and
I am so excited you’re here. I am going to taste test and share some gluten-free
bread options with you today. Now, I don’t have a gluten allergy, but I am sensitive to wheat. I get headaches and I notice that gluten not only makes me bloat but
really negatively affects my mood which would make
sense now that gluten is being connected to both
anxiety and depression, so in general I try to stay away from it unless it’s a special occasion when the indulgence is
really worth it for me. I try to eat gluten-free when I can. That being said, bread is a
delicious gluten-filled food and trying to take the gluten out of bread doesn’t often work which
is why I figured I would find the best one and
share it with all of you to save you some time and money. There are a lot of gluten-free options for breads available now. I will say upfront that gluten-free does not equal healthy, better
for you or clean necessarily. In fact, a lot of gluten-free products are actually more processed,
containing more ingredients than their traditional counterpart. So, you’ve gotta read the label to know. I am not going to tell which
is the healthiest, although, I will comment on the health aspects as we go through them, but my main goal is to find
the best tasting one today. I’ve got 10 gluten-free
breads to try today in no particular order, let’s get to it. First up is Glutino
Gluten-Free Seeded Bread. The nutrition varies on these. Some breads are one slice
per serving, some are two. So I’m gonna keep it consistent with one slice as we compare. For this brand, a slice is about 28 grams, 75 calories, three grams of
fat and 12 grams of carbs. The base ingredients are tapioca starch, brown rice flour and egg whites. Gluten-free breads typically have decently long ingredients lists because they need fillers and thickeners to help them get their
form without the gluten. Tapioca is a starch
extracted from cassava root which sounds great but it
contains very little fiber or nutritional value and it’s a bit of a controversial ingredient. You’re going to see it a lot today and I will say that this is
not my favorite ingredient to see on the list. I would not consider it something that I personally want to consume as a regular part of my diet. It is essentially empty calories. It does need to be kept frozen which is very common
for gluten-free breads as you’ll see with many of these and honestly it’s a bit of a bummer because dealing with frozen bread isn’t fun or convenient but
it just won’t last otherwise. This one does note new improved recipe which makes me nervous. Why does the recipe need improving? Uh-oh! (optimistic music) It feels a little bit sticky. Okay. It’s decently soft but it’s
gummy, I’m not about that. That is the problem with
most gluten-free breads, they taste gummy in the middle. They don’t have yeast and it’s hard to do bread without yeast. If this is a new, improved recipe, I definitely don’t wanna try the last one. This is a no for me. I would say on a scale of one
to five I’d give it a 1.5. Next, how about Kroger’s
7 Grain Gluten-Free Bread? One slice is 36 grams,
so it’s about 25% more. I don’t wanna say larger necessarily, but perhaps denser than
the previous bread. Otherwise, stats are similar probably because the ingredients are similar. Okay, this one is thicker,
but it feels gummy too. I’m going for a bite in the
middle rather than the crust. The texture is lacking. Honestly, it’s really crumbly. It’s maybe a little bit better than the last one, I give it a two. How about Trader Joe’s Gluten-Free Bread? This whole grain variety
is tapioca starch based and also includes potato
starch and brown rice flour as well as some sorghum,
teff, and amaranth flour. This bread does not
need to be refrigerated. Who knows why? They are small slices, 25 grams per slice which also makes it less
calories and macros per slice, but of course you’re also getting less bread, so that makes sense. I will let you know
that in my bento videos when I made a smaller bread
to fit in the compartment, this is the bread I used
and it fits perfectly. I’m going into the middle. Okay, the texture is a bit better. The flavor, meh, but
the texture helps a lot because the flavor can always
get better by toasting it. I know for a fact that almost all of these are gonna be better
toasted and, of course, based on whatever
ingredients you add to it. I give it a fair meal rating of three, and it’s nice that it doesn’t
need to be refrigerated. Cook’s sourdough, it is gluten-free as well as soy and nut-free and vegan. So, this one does not use eggs. You can refrigerate or freeze it, so I guess the fridge
is a bit better for me. This bread is denser. It’s 50 grams for one slice
whereas the Trader Joe’s was 50 grams for two slices, but I have gotta say I much
prefer the ingredients here. Sourdough starter, which is
brown rice and sorghum flour. Tapioca flour is still there
but further down on the list, and there are overall less ingredients, fillers, and preservatives. It is perhaps a bit cleaner. So on it’s own, it’s pretty crumbly. It’s barely keeping together. It tastes like sourdough. It smells and tastes like sourdough. It’s really sour-smelling, but this would not work as a sandwich. Now, I did toast some of it, and it works much better toasted. So, if it’s toasted yes,
but if not, it’s rough. I’d say a 2.5. Whole Foods also has their own
gluten-free sandwich bread. It’s also dense, one slice is
50 grams and that does mean in order to have two slices
you’d be at 300 calories not including the sandwich
ingredients, just to be aware. But calories aren’t everything. The ingredient list is short although it’s still got tapioca starch. Unfortunately, this one also
has non-fat milk powder, so it is not dairy-free either and it’s gotta be in the
freezer, big surprise. But is it a classic favorite? All right. This is better in flavor,
but not in texture. So, now I think we’ve
flipped from the beginning. I do think overall it’s
better than the first two, and it’s comparable to
the Trader Joe’s one. Even though the texture is
worse, the flavor is better. I’d say this is another
fair middle ground, three out of five. Okay, here’s the quick
mandatory plug to ask you to subscribe if you want
more videos like this. We really work so hard to create them and we wanna make sure that
you get the chance to see them, so hit the bell so that
you can be notified. I really appreciate you. Okay, Canyon Bakehouse has a few different gluten-free options and
they have bagels too. A slice is 34 grams and 90 calories, more of the same with the ingredients. It is dairy-free, soy-free
and vegan as well, but you do have to
store it in the freezer. It is crazy how these
breads are so similar in ingredients but something
about the proportions or the method of the recipe must differ because they do not all taste the same. This one is fluffy! It’s much more actual
bread-like in texture. Or tastes more bread-like
and it’s also sweetish. Not Swedish like from Sweden, but it tastes sweet like bread and it has a really nice flavor. I have actually been getting
this bread for a while because I’ve learned that
it’s one of the better ones. Honestly, I’d say this is a 4 1/2. It’s close, it’s not perfect but much better than some of the rest. This Essential Baking company
super-seeded multigrain is actually from Costco and
it comes as a double loaf. It’s dairy-free, nut-free and soy-free in addition to gluten-free, of course, but it does contain egg
white so it is not vegan. The bread can be stored in your pantry and stay fresh for
months until you open it, and then you have to
use it within seven days or put it in the fridge. I like it! It’s 41 grams per slice for size. Stats are similar to most of the rest as are the ingredients. Although the base is rice flour, a mix of white, brown, and sweet rice. The tapioca starch is there but much further down on the list. This one also uses pear juice
concentrate and plum puree rather than straight up
sugar which is neat to see. (upbeat music) The taste is decent. I actually like the seeds on the outside. It’s moderately fluffy,
it’s not too gummy. The best part is that it
doesn’t need to be frozen. Once you open it though you do
have to put it in the fridge. I give it a 3.5. Food for Life has many gluten-free breads, this is the brown rice one and this is also the brand
that does Ezekiel bread. Now remember, Ezekiel bread is sprouted but it’s not completely gluten-free although sprouted wheat does contain less gluten than regular. This bread, however, is made with brown rice flour as a base. There is agave which, if you’ve seen my sweeteners 101 video, you know is sneaky because
it actually contains more fructose than table sugar and it’s got the tapioca flour which is the same as tapioca starch, but the list overall is much shorter, so that makes me happy. It’s 43 grams per slice, so
one of the denser options, and it does store in the freezer. (upbeat music) This is bad, oh, it’s flavorless. It’s sort of like
cardboard, earthy cardboard, but it’s also sort of bitter. It’s like it’s made out of bread crumbs. It almost tastes like brown rice somehow. I love Ezekiel bread but this ain’t it. Rudi’s Homestyle Gluten-free Bread is one of the more common ones people find at any grocery store. The brand has gotten pretty big. It’s free of soy and
dairy, but it isn’t vegan. Still the first ingredient
other than water is dang tapioca starch again, rats! A slice is 37 grams and 100 calories, so you can see most of these breads with similar ingredients
do have very close stats. Although this one does have a few more carbs per slice comparatively. It says soft and yummy bread, but is it? I just think bread shouldn’t
have to put that on the label. That’s how you know that
bread without gluten is bad. It’s actually so soft. It feels like real bread, and it looks like a
cartoon slice of bread. Okay, this actually has a great texture. It’s probably the closest to
white bread that we’ve seen. The flavor isn’t as abundant
as the Canyon Ranch one, but the texture is really good, and I have had this one
toasted and it is spot on. I give this one a 4.5 too. Okay, last one. The Follow Your Heart
Gluten-free Oat Bread. This one is vegan, nut, soy, and, of course, egg and dairy-free. 45 grams per slice, so another
one on the denser side, but I am happy to see the main
ingredient is oat flour, yay. But the tapioca starch is still
there as is the cane sugar. Still, it’s a shorter list so I’d say this is another preferred
option for my standards. Is it soft and delicious? (lively music) That is not good. There is some flavor, but
that is a rough texture. It’s getting stuck in
the back of my throat, and it’s very gummy. I would not get this myself, but I don’t think it’s
worse than the other one, than the worse one that I
tasted, so I’m giving it a 1.5. So that is my gluten-free
bread taste review. I would say Canyon Bakehouse and Rudi’s are at the top for me. You know me though, I am
never going to tell you what to eat or not eat. I hope that I can give you education, information, and insight to
help you feel more confident making a choice that’s right for you. That is my goal here to
empower you with knowledge. So if you found this helpful, I hope that you will
share it with someone. I appreciate you being here. If you want more videos like this, let me know in the comments below what you would like to see. I’ll see you next week
with a brand new episode and remember, it’s all a
matter of mind over munch.

100 thoughts on “Gluten Free Bread Review & Taste Test | BEST Gluten Free Bread 2019!

  1. I much prefer Franz ancient grain gf bread. Most of these are horrible. I usually make my own so it has less carbs and fillers.

  2. Hi there, I was just wondering why you are demonizing tapioca starch/flour but not rice flour, or even potato starch. I believe they're pretty equal in terms of empty calories (especially white rice flour). Brown rice can contain a significant amount of arsenic, so I prefer getting gluten free bread without it. Just curious. Otherwise, great video. Finding a good gluten free bread is a challenge for sure!!

  3. Thx! I was gf many yrs ago and was super healthy but gradually it snuck back in only this time, it really messed up my estrogen levels. Took months to trial n error my diet but I'm back to where I was gf! Also I go to Germany and France a lot and their wheat doesn't cause me issues?. I researched why and Germany has like a purity law protecting their wheats, not surprised. Canadian wheat is saturated in gmo and pesticides and is hard to digest. I know many ppl whose autoimmune system's defense was triggered by their wheat consumption 😕

  4. Thank you for this video. That sure was a whole lot of bread purchased for our viewing pleasure! Unfortunately, on top of being allergic to gluten and lots of other things, yeast is also a big no for me, and it looked like all of them contained it.

  5. This video was very helpful. My daughter was just diagnosed with celiac disease. Very very helpful!!! Thank you!

  6. I do not store it in a freezer though do keep it in the fridge, as most of the bread in shops tastes terrible. Oh have a slice of this 3 times more expensive bread that really does taste terrible. When I feel like some I usually bake my bread. Even when you compare the slice of bread with its wheat version and cost comparison it makes you wonder, why so many people do not see the downside of a Gluten Free Lifestyle.

    Have had some one tell me that my methods of a gluten free life are wrong. Just hope that they do not ever need to follow this lifestyle, which for most of us is not a choice. Whether you have a Wheat Allergy or Coeliac Disease / Celiac Disease or unfortunately for the likes of myself I have both food allergies not just to Wheat but other foods and Gluten.

  7. I never get my canyon bakehouse from the freezer… and it lasts me a decent time in the fridge once opened. Definitely one of my favorites.

  8. L❤️VED this! I would definitely like to see more of these. Can you do pastas that are gluten free or healthier versions of pasta?

  9. I would highly recommend trying base culture's sandwich bread! It's non gmo ingredients with a short ingredients list, no tapioca, and unlike other frozen breads it's really easy to break apart with a knife without destroying your slice. It is on the pricey side but I felt like it went a long way.

  10. Julian Bakery is actually the best gluten free bread products I have found. I have a flax intolerance which is also put in gluten free bread instead as a binding agent.

  11. You didn't mention Udi's.
    Also, what is the problem with Tapioca starch? I make my own bread now but buy the Bfree rolls.

  12. Glutino used to be my favourite, but not since they changed the damn recipe. Now my favourite is Udis soft white bread and kinnickinnick English muffins!!

  13. All this bread cost 499$ 😂 so thank you for taking one for the team and doing this. I buy canyon bake by the case.

  14. Can you make recipes for omega 3 boosts? I have lupus and I was told it helps. I'm not a huge fan of salmon.

  15. if you want to make your own GF bread, google gluten free bread that doesn't suck and look for recipes and videos by Jillee. Her bread makes delicious sandwiches for the first three days then you have to slice and freeze the bread and toast it later. Great review on the store bought breads.

  16. Canyon Bakehouse is my our favorite (my son and I like it the best) but we also like Trader' Joes for French Toast. I've not seen the other one you rated as 4.5 before.

  17. There are not any real gluten free breads on the market. People with gluten allergies can not eat any of these breads. These breads are not made for those with allergies. People with gluten allergies can not consume grains due to the damage done to our intestinal tract. We can not consume gums, cane sugar, vegetable or seed oils, dark shades, nuts, yeast, baking powder (contains corn), soy, corn, and dairy. These items are cross reactive and act as gluten in our bodies.

  18. Just found you! My daughter and I have a list of foods we are sensitive too. It's a total pain 🤦 dairy and eggs are very bad for us.

  19. Hi and thank you for your video, I have been Celiac since I was treated for Cancer. No choice. I am a survivor and have been eating Schar.bread but have been wondering Canyon bread. I greatly appreciate learning about the breads. Now I will definitely try Canyon. 💖

  20. I love canyon bakehouse! It's the only one I've tried that I like. I haven't tried rudis, just schar and Udi's and they aren't my favorite. The others you tested aren't available at my grocery stores.

  21. Slice of Life Bread is by far the best all natural ingredients tastes amazing and it’s also low in carbohydrates.
    www.sliceoflifefoods.ca

  22. At around the 2:59 mark, you said that gluten free breads don’t have yeast. However, I think you meant to say gluten.

  23. I keep Canyon Bakehouse in the fridge, but never the freezer. Some stores sell it in the freezer, but like Target it's just on a shelf in the bakery.

  24. I love schar multi grain. I have tried rudi's udis, canyon bakehouse, that rice one and some other one that I really hated and it was left at my grandparents house and I told them to just trash it because it was that bad. I alway toast my bread. I have tried many of the gf bobs red mill stuff also. There was a gf bagel i tried and it was ok but not the best. I have tried many gf raps and i have not found the best one yet. I am not 100% gf right now is becasue im not working and im at home. I get bad headaches, rash and stomach pain that hurts really badly!

  25. I nearly wasted away and improved after eliminating gluten had all the symptoms of celiac disease. I'm convinced now that candida was the culprit, I fought with supplements to no avail but calcium bentonite clay taken internally for heavy metals and lots of super saturated potassium iodide seems to have done something because to my amazement I stopped reacting and eat whatever I want now.

  26. My issue with most of these breads is the egg after taste in most of them. Schars is my favorite bread for sandwiches. I am so happy you made the video. Now I can see what options I got 🙂

  27. I was diagnosed with celiac 11 years ago and at that time it was almost impossible to find GF bread and what you found was truly wretched. For years, after I found Udi's White bread and after it was highly recommended by America's Test Kitchen, that's all I used but each slice is tiny! It makes a very little sandwich. I recently moved to Oregon and I found the BEST, the MOST PERFECT gluten free bread, bagels, hamburger buns etc. A local or regional bakery called Franz! I now, even if I wanted to, can't leave Oregon (altho Washington State has it too!). Tip! they're ALL much better when toasted.

  28. I have never kept my Canyon bakehouse bread in the freezer to use. I keep it in the fridge and it stays perfect. My completely favourite since it tastes, feels and smells like real gluten bread imo.

  29. Be Free has a decent gf bread but, they use canola oil which is a terrible omega 6 oil. Can’t find a good one that doesn’t have nasty ingredients or high carbs. Also wish they would test foods for glyphosate, seems to be in everything lately.

  30. The best gluten-free bread out there is made in Colorado Springs, Colorado by a company called outside the breadbox. It blows every single one of those you have on your table out of water. And it’s vegan.

  31. Thank you for sharing all these Gluten free breads.
    I think gluten free is best toasted, and you did mention this idea in the video👍🏻
    Im stating a lower gluten lifestyle and your help is so appreciated🥰

  32. Trader Joe’s gluten free bagels!!!!!!!!!!! Don’t waste your time or money on anything else, try them & thank me later!

  33. I have children with celiac they like canyon multi grain for the shcool lunches it's the best when you cant toast

  34. "All but Gluten" is fantastic. I've only ever seen it in a small grocery store. I would rate that higher than your Trader Joes (from having both) but Trader Joes makes the best garlic toast hands down.

  35. We have tried them all and have found Canyon Bake House out of Colorado to be the best. We just order frozen by the case.

  36. gluten free a concept pushed somehow by vegans early on.. and now they had to admit grain free for dogs is acutally dangerous recently.. just like the goverment pushed transfat and margerin as better fo r you in the 90s. we will find out just grow you own food is the only way

  37. I’m not sure what you mean by gluten free bread does not have yeast…. yeast is gluten free and I use it to make GF bread

  38. If you are allergic to yeast as well, PLEASE note that Gluten Free ≠ Yeast Free as mentioned at 2:54

    Most gluten free breads almost always contain yeast, as does every bread featured here. Yeast is what makes the bread rise. Gluten free breads are gummy in the middle because the lack of gluten means lack of structural integrity to capture the air made by yeast in your bread mix, and these breads have to try and make up for that with replacements (xanthan gum and tapioca starch/flour) that don't quite match up to gluten, and result in less air pockets and thus, a denser, gummier bread.

  39. Hi, I saw this and thought I'd watch to see what you recommend. I had to smile when you gave Canyon Bake House a 4.5. I agree; it's pretty good. Once I found this bread I haven't tried any others. I don't eat bread too often, but when I want a sandwich or toast, Canyon Bake House is worth it, if you can't eat gluten.

  40. If you ever get to the Minneapolis/St Paul area or northwest Wisconsin look for a bread by Green Bakery. It's made in Colfax, a small northwest Wisconsin town. It is a vegan bread that is free of everything people are commonly allergic to. They use olive oil which is less processed than canola and the like. Even with all those recipe challenges they have good texture and flavor.

  41. Please read the 4 NYT best seller books by Anthony William- medical medium. He explains the reasons why wheat flour is so unhealthy.

  42. udi’s is my absolute fav I’ve only tried one other kind though because I’m very picky but I tried schar and hated it. But udis makes everything taste so good.

  43. Canyon taste absolutely like cardboard to me. No flavor whatsoever. Udi is my go to bread. I actually like slightly gummy bread. My only comment is that throughout this video, tapioca starch sounds like a dreaded enemy. Tapioca starch is pretty much in gluten free bread. https://www.healthline.com/nutrition/tapioca#section8

  44. Personally, my favorite is the multigrain from trader Joe's! Canyon's gluten free is a close second, but the unrefrigerated kind is over $6 in my local store and not always worth it

  45. Don’t eat bread much, but this Canyon Gluten free bread is always in my freezer👌🏽 it really taste like real bread, great for my avocado cucumber tomato toast, top with everything bagel seasoning yummy 😋

  46. Interesting that you object to tapioca on nutrition grounds ("empty calories") but the bread you like the most, that is the most "like white bread" has the most tapioca. By comparison, unenriched bleached refined wheat flour has only marginally more fiber and protein (which is why they enrich it). Some things you learn when you try to bake gluten free at home: it takes 3 different gluten-free starches or grains to replace wheat flour. Each flour replaces one thing that the wheat flour does. Tapioca is pure starch, so it replaces the starch content (why flour sticks to itself). The other two flours provide fiber (body and crisp crust), and protein (chew). So while tapioca has no protein or fiber, brown rice, oat, potato, or many of the other flours provide twice as much of these things per gram as white flour does. It all evens out in the wash. Also, keep in mind the ratios: in a typical recipe for a "healthy whole grain" bread, tapioca is less than 15% of the total flour, and less than 8% of the total weight of all ingredients. Have you tried Udi's? Seems to fit most of your criteria.

  47. You gave props to Essential Baking company for using pear juice concentrate and plum puree instead of straight up sugar, but it did have granulated sugar towards the top, which has been my issue. Does anyone know of any gluten free sugar free bread brands out there…

  48. Ty for making this video. I just got told I have a wheat allergy and it causes all kinds of issues in my body so I’m on the gluten free diet as well

  49. Man its so easy to make gluten free bread that actually tastes like bread with only a few good quality ingredients. All commercial GF breads suck. That's a fact and an under statement as well. Don't be lazy, make your own bread, people!

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