Taste Test: Gluten-Free Breads
The gluten-free phenomenon has lead to dozens of new products on store shelves. Breads and baked goods are some of the hardest foods to make tasty and sans gluten. We polled our readers and took their favorite brands for a test drive.
For this taste test, we rated breads based on taste, texture, nutrition and cost. Each variety was rated on a 5-point scale (5 being the highest). Gluten-free breads are famously higher in calories so we tried hard to find some smart and tasty options. Most of the brands recommended toasting for best taste –this was definitely the preferable way for just about all of the options.
Nutrition Info (per slice): 100 calories; 21 grams carbohydrates; 0.5 gram fiber
Our Take: The millet gave this bread a pleasant nutty and sweet flavor. While many GF breads are dry and crumbly, this was almost too chewy. The slices are tiny and overall, not worth the price.
Nutrition Info (per slice): 110 calories; 22 grams carbohydrates; 0.5 gram fiber
Our Take: Another small and overly chewy bread. The white rice did make for a slightly lighter consistency and subtly sweet flavor. The ingredient list was plain and simple (a good thing). This option would be best toasted with jam.
Nutrition Info (per slice): 75 calories; 12 grams carbohydrates; 0.5 gram fiber
Our Take: A favorite from our Facebook fans, this bread lived up to the hype. Made from brown rice flour and potato and tapioca starches, this dairy, nut and soy-free option uses egg whites for texture and evaporated cane juice for sweetness. This was the only option that really tasted good without being toasted. A great choice for sandwiches or even French toast.
Nutrition Info (per slice): 150 calories; 24 grams carbohydrates; 0 grams fiber
Our Take: Made from rice, tapioca, eggs and milk, this bread tasted great toasted. It was moist, sweet and dense – reminiscent of a thin slice savory pound cake. One slice for breakfast might be as far as you should go – especially for 150 calories per tiny slice.
Nutrition Info (per slice): 80 calories; 11 grams carbohydrates; less than 1 grams fiber
Our Take: This bread was made from a similar combo of ingredients -- potato, rice, tapioca and egg whites. It had good flavor but was dryer than the Udi’s brand. It was still a solid option overall.
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Dana Angelo White, MS, RD, ATC, is a registered dietitian, certified athletic trainer and owner of Dana White Nutrition, Inc., which specializes in culinary and sports nutrition. See Dana's full bio »
