Gluten-free bread caters to those with celiac disease, gluten intolerance, or those choosing to reduce gluten in their diet. Made from alternative grains like rice, corn, or nut flours, gluten-free bread often incorporates seeds and nuts to enhance texture and nutritional value
1. Ingredients: Choose breads made from whole grain or nut flours to ensure higher nutritional content. Avoid those primarily made from starches, which are lower in nutrients.
2. Additives: Many gluten-free breads contain additives to improve texture and shelf life. Look for options with minimal additives and no artificial preservatives.
3. Fiber Content: Gluten-free breads can be low in fiber; select options fortified with seeds like flax, chia, or psyllium to boost fiber content.
4. Sodium and Sugars: Some gluten-free breads may have high sodium or sugar levels to enhance flavor. Opt for those with less than 200 mg of sodium and minimal added sugars per serving.
Aim for breads with sodium content below 200 mg per serving and less than 3 grams of added sugars per serving. Check labels for minimal additives and artificial ingredients.