gluten free bread - no matter how you slice it

Gluten-free bread has come a long way from its humble (or should I say crumble?) beginnings. Nowadays with the growing market there are numerous varieties to choose from. 

While I have access to at least half a dozen different bread options in my neighbourhood at any given moment, many are still rather disappointing.  

To this day, I won't even entertain the idea of eating most packaged gluten-free bread until it's made a trip to the toaster first. Slipping the bread impersonator into a toaster greatly improves its texture and strength, and gives the anemic little rectangles a healthier glow. With some bread I've learned that open-face sandwiches are the best way to go. Less bread, less money, more flavour from the filling and less agitation for the roof of my mouth!

Gluten-free bread doesn't have a long shelf life. Most of it can only be bought frozen and those that aren't are sold on the shelves often because of the expense for small stores to refrigerate them. Always check those baked goods carefully, as there is nothing more disappointing than bringing home a $7 loaf only to find the underside sprouting green fuzz. Sorry for the unappealing visual. Back to bread...

One last tip: to avoid chiseling away at your frozen bread in the morning.... aaarrrgghh! Be sure to jiggle the slices carefully in the bag to separate them before putting them back into your freezer at home. I've just preserved your dinner knives.  

Kvetching behind me. I'd like to comment on my current three favourite breads on the market. I can't believe how lucky I am to have such a selection!

The only bread I will consider eating without toasting (although much improved with warming). These travel really well too - so the best choice for the road trip. Also a perfect hamburger bun.

Just discovered - enjoyed my first loaf in Nova Scotia last week. Incredible. Good texture and taste. Perfect for making "normal" looking sandwiches for your kids. 

This much lauded bread finally made its way into my home. I'd picked it up in the freezer a few times, and the bag always felt too light for my liking. Silly me. Great texture - and surprising taste... which I'd attribute to the molasses. I prefer to eat this toast dry (yep, that good) with tea. 

Of course, you can always bake your own bread - but for that I'd recommend one of the links to the great baking blogs listed on the right side of this post :)


  1. I let the CEO of Kinnikinnick foods know about this post and he responded via email... I look forward to seeing what they'll come up with next!

    Thanks for the comments. Also - Stay tuned we have some amazing new products coming out over the next few weeks.
    Jerry Bigam

  2. I've heard so much about Udi's bread. It sounds great. Can't imagine it will ever be made here in Australia though ;-)

  3. I suspect you are getting some pretty good GF bread out in Australia too - would be interesting to know what the best breads are in various countries... I know that in Italy and much of Europe Glutino - and Schar are very popular and widely distributed.

  4. Udi's is nice, but my current love is Katz GF Challah bread. It's on the moist side and holds up ok without toasting. Also, it makes some really yummy french toast :D

  5. Deb - not sure we can get Katz brand up here... I'm going to start searching!! Love the idea of GF Challah bread - thank you SO MUCH for sharing!!