The Best 12 Gluten Free Breads In The Freezer Section Reviewed
Consumers found many of the first gluten free bread products to be dry, flavorless and just plain disgusting, in addition to being fantastically over priced. 5-8. At these prices, most consumers expect to get tasty value for their money. Sadly that is usually not the case. We have compiled a list of the best commercially available gluten free breads for every occasion. From the best gluten free French bread or sandwich bread to the best cornbread, biscuits and cupcakes, we have tasted them all, and here are the winners that are worthy of a place on your dinner table.
Bread is essential to many of our favorite foods and recipes. Gluten free flour substitutes lack the elasticity of wheat flour. As a result many manufacturers resort to gums and tapioca to add the elasticity back into the batter. In order get achieve a consistent texture throughout the bread, bakers must bake smaller loaves of bread. As the number of Americans diagnosed with Celiacs continues to climb, new grain substitutes and gluten free thickening agents are entering the market.
If you are interested in baking your own bread, try experimenting with combinations of the above flour substitutes, Teff, for instance, adds elasticity back into the dough. If baking fresh bread is too time consuming, read on for the best readily available bakery substitutes. Udi’s wins both the “Whole Grain” and “White Bread” sandwich bread categories.
Their whole grain gluten free sandwich bread has a rustic, old world bread taste. Best when toasted, this bread has a light airy consistency and is not too dry or sweet tasting. Like most of the gluten free breads, it is slightly sweet, but the nutty character of the bread makes up for it. This bread was the most like fresh baked artisan breads of the 12 sandwich breads we tasted.
Udi’s White Sandwich bread comes in second place for sandwiches and came in first place for making fresh bread crumbs and croutons or as an ingredient in homemade cornbread stuffing, meatloaf or meatballs. For use as a recipe ingredient, toast Udi’s white gluten free bread lightly to remove excess moisture, and allow it to cool before cubing or grinding into bread crumbs. If you are making croutons keep a careful eye on the bread as it tends to burn more quickly than traditional bread.
Kinnikinnick’s Brown Bread wins the pumpernickel challenge and comes in 3rd in the overall sandwich bread category. This brown bread has a hearty deep flavor that is reminiscent of old world pumpernickel breads. It pairs well with cream cheese and smoked salmon or can be used in a modified Reuben sandwich in place of traditional rye. You may feel tempted to try their Gluten Free Italian White Tapioca Rice Bread - Don’t!
Sweet, dry and fishy tasting were our thoughts on this loaf of disaster. Against The Grain has the best French bread, hands down. However, it is more of a cross between French bread and the traditional popover. To increase the elasticity of the bread, they add a little mozzarella cheese to the dough.
The result is a very light and airy center, like that of a popover, with a crunchy exterior. This bread is slightly sweet and pairs well with soft ripe cheeses. Against The Grain also makes large dinner rolls and bagels with the same batter. Unfortunately, the rolls tend to be gummy in the center.
If you are looking for a dinner roll, choose the bagel, which also has the same light airy interior as the French bread loaf with a crunchy exterior. The hole in the center of the bagel prevents it from becoming gummy in the middle. Additionally, Against the Grain Gourmet also wins our prize for the most expensive of the commercially available breads.
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