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What is Gluten-Free Bread Made Out Of?

What is Gluten-Free Bread Made Out Of?

It’s hard to believe, but there was once a time when nobody knew what gluten was! Granted, some people still don’t know the details, but awareness has gone mainstream.

If you were ahead of the trend, you might remember driving across town to the questionable health food store to find gluten-free products that probably didn’t taste that great.

But now we’re living in the gluten-free golden age, and there are more options available than we know what to do with. According to the Spruce Eats website, the best gluten-free products bring in an estimated $6.5 billion annually, and that’s just in the United States!

Whether you choose to avoid gluten entirely or just try to limit consumption, we get it. Most people report some degree of gluten sensitivity and simply feel better without it.

So we now know what foods like bread are the major gluten culprits, but can a really tasty and highly functional gluten-free bread exist? Let’s find out.

What’s the Deal with Gluten

It was only one generation ago that most folks didn’t even know what gluten was.

To sum it up quickly, gluten is a large protein molecule that is known for its stickiness and elasticity. It forms strong bonds between other compounds, which lets us make fun pasta shapes, fluffy pancakes, and crispy pizza crusts.

Unfortunately, gluten (which gets its name from glue) isn't the delicious gluten memes like to reference, and is instead generally tough to digest, whether someone has been diagnosed with Celiac disease or gluten sensitivity.

The problem is that the gluten we know today isn’t exactly as nature intended. It exists in much higher concentrations in highly processed white flour, which results from the natural protective layers of the wheat plant being stripped away.

There’s also the fact that most of the wheat produced in the United States is “soft wheat,” which contains more than twice as much gluten compared to “hard wheat.”

It makes sense that more people struggle with gluten intolerance today since the human body has not experienced the toxic levels of this protein at any point in history before.

What happens when you remove gluten from the equation? Most people say it does wonders.

There have been countless reports of better digestion, clearer thinking, more energy, and reduced inflammation. Some people even say that going gluten-free has rid their skin of eczema and helped them keep off unwanted weight.

Hard to argue with those points!

The First Gluten-Free Breads

Let’s be real here; the gluten-free flour bread of the ’90s and early 2000s were not stellar.

As Spruce Eats points out, most of the early attempts at GF bread were crumbly and unsatisfying, offering little flavor and function.

Usually, based on rice flour, these loaves of bread were packed with dairy and eggs, as well as some questionable binding agents like xanthan gum - not to mention a ton of sugar.

There’s a reason why there have been so many new recipes over the years, and why many companies from back in the day did not last long: They simply didn’t taste that good and delivered poor nutritional value.

Here are a few common complaints about most gluten-free bread:

  •   Bland flavors or too much salt and sugar
  •   Lack of chewy, gummy texture crumbles apart when used as sandwich bread
  •   Too much yeast, dairy, and preservatives
  •   Lack of fiber, protein, and healthy fat

Luckily, the industry has been hard at work trying to improve on the old formula, and they’ve made some strides in the right direction away from crumbly yeast bread.

Manufacturers also moved away from rice, potato starch, and cornstarch, and started using almond flour instead. New binding agents and ingredients for texture like amaranth, sorghum flour, tapioca/tapioca starch, and molasses replaced the old ones.

Instead of relying on yeast, new recipes found ways to use salt, sugar, and apple cider vinegar to add volume and replicate the texture of wheat-based bread.

There’s no doubt that GF bread has come a long way, and it’s not going anywhere soon. With more market demand, companies are continuing to push the envelope for gluten-free products like cookies, wraps, and snacks as well.

The Bread Uprising Begins

While there’s no denying that gluten-free bread has improved drastically over the past couple of decades, we decided that a major overhaul was still needed to change the game for good.

At Uprising Food, we spent years formulating a gluten-free bread recipe that not only acts and tastes like traditional bread but also delivers a ton of additional nutrients that are often missing in so many gluten-free products.

Here’s what sets us apart from the rest and makes up our formula for the best gluten-free bread:

  • Made with almond flour and flaxseeds, packed with protein and healthy fats 
  • Dairy-free and low-carb
  • Zero added sugar or preservatives
  • Perfect for Paleo and Keto diets
  • Only 8 total all-natural ingredients. 

It’s no surprise that our bread has been a smash hit with the gluten-free crowd. It allows folks to experience the nutty, chewy sensation of real bread without the headaches of gluten. 

We’re also proud to say that our bread is great for all health goals, not just gluten related. 

We're so proud of our bread dough we'll list our ingredients right out for you: apple cider vinegar, egg whites, baking powder, salt, water, almond flour, golden flaxseed, and psyllium husk. We've got nothing to hide!

For example, many gluten-free folks are also lactose intolerant, which means they must avoid most of the mass-market options available. 

Our Superfood Bread is completely dairy-free as well, meaning they can enjoy avocado toast and sandwiches once again. How can regular bread possibly compete? Don't even get us started on white bread.

The Only Gluten-Free Bread You Need

Gluten-free diet diners have become accustomed to browsing the aisles endlessly, only to be disappointed time and time again with bland flavors and weak textures.

We’ve made it our mission to put an end to the search and give folks a gluten-free bread that can not only compete with wheat bread on taste but also outperform on nutrition.

Take the role of fiber, for example. Most GF bread is based in rice or potato flour and contains no natural source of fiber. Our Superfood Bread is loaded with 9 grams of fiber per slice, meaning you can reach your daily goals way easier than before.

Fiber is key for digestive health, and most Americans get nowhere near the 25 to 35 grams they need every day. With most of our food stripped of its natural properties, it’s understandable why so many people don’t get enough.

We believe that eating high-fiber bread can help people finally beat fiber deficiency and replenish the healthy bacteria in their guts, which have been out of balance for years.

In terms of protein, old-school GF bread is far from a muscle builder. It’s difficult to find one with even a couple grams of per slice.

Superfood Bread fixes the protein problem by delivering 6 grams in each slice, which is sure to help vegetarians and exercise addicts meet their daily macronutrients.

What about healthy fat? Sure, there may be processed vegetable oil in those grocery store breads, but trust us when we say that those are not the fats you’re looking for.

On top of those benefits, Superfood Bread comes with a relatively low rating on the glycemic index, meaning it does not spike blood sugar and leave you hungry soon after eating.

Use this bread to make grilled cheese, and you’ll find that it doesn’t burn, crumble, or fold under the pressure of heavier ingredients. Try it out for French toast and remember what you’ve been missing all these years.

Tasty, nutritious and satiating and gluten-free bread? Nobody thought it could be done, but here we are!

After all, even bread making enthusiasts get tired of having to whip out (and clean) their stand mixer (of course with paddle attachment), measuring cups, loaf pan, cookbook, and all their dry ingredients just to eventually end up with one loaf of gluten-free sandwich bread that they'll use up in less than a week.

Conclusion

We have dedicated tons of time and energy to overcoming the checkered past of gluten-free bread to bring you a truly life-changing product.

We know what it’s like to be let down by one gluten-free product after the next, which is why we decided enough is enough.

With so many positive testimonials and word-of-mouth reference, we can proudly say that our Superfood Bread is the latest and greatest leap ahead for the entire gluten-free movement.

Whether you are a life-long gluten-free warrior or you just want to try out a new diet, we encourage you to get on board with the Uprising.

So many people say that bread is their biggest temptation when it comes to going gluten-free once and for all, and that resonates with us.

By purchasing a bundle of Uprising Loaves, we make it super easy to dedicate yourself to a new lifestyle and stay on track with your goals.

These square loaves of gluten-free bread are delivered directly to your door and last for weeks in the fridge or months in the freezer.

Try them out for yourself or as a thoughtful gift for that gluten-free guy or girl.

Never been a day without gluten, but need to make a shift? Superfood Bread is one of the best ways to transition away from wheat and wheat flour, and towards healthier living. Don't worry, even muffins are making their way into healthier recipes!

If you want to stay in the loop with Uprising Food, just follow us on social media or sign up for our email newsletter. Check out our FAQ if you have any more questions, and be sure to share the love with your friends and family!

Sources:

https://www.thespruceeats.com/a-history-of-gluten-free-bread-4796997

https://www.healthline.com/nutrition/ketogenic-diet-101  

https://gluten-free-bread.org/how-to-make-gluten-free-bread-flour-mix