Living without wheat can take some adjustment. However, there are many alternatives available today. These replacements for wheat bread are healthy and tasty, perfect for those with gluten allergies and sensitivities. Remember that breads that are made from non-wheat flours will usually have a slightly different taste or texture than wheat. Baking experts recommend toasting wheat-free breads, as a slight browning will improve the flavor. One final note is that wheat-free breads do not have the tight bonds present in wheat and will not stand up to a lot of fillings when used for sandwiches.
Rice Bread
Rice is one of the common replacements for wheat. Cooking with rice flour will result in a denser and heavier bread. This type of bread will usually not rise as much as traditional wheat breads. Bakers recommend combining rice flour with potato starch or with tapioca flour when using it in bakery items. This helps to create a stronger bread as well as increase the lightness of the loaves. For those who are not interested in baking, commercial rice breads can also be purchased easily. These breads are found in the freezer of most grocery and health food stores.
Teff Bread
One of the less common alternatives for wheat bread is teff bread. Teff is a grain that is native in Ethiopia. Similarly to rice, teff when used alone usually causes breads to have a slightly dry and dense texture so it tastes best when used in combination with sorghum flour and potato starch. Potato starch creates a smooth texture in most non-wheat breads and helps to mimic the taste of traditional breads. Teff flour can be found online or in health stores. Many bakeries also carry teff bread as well.
Corn Bread
Corn meal does not have any wheat, but is commonly overlooked. Cornbread is a great addition to any meal. While it may not be used in all recipes due to its dense nature, substituting it with half of cornmeal and half of a gluten-free baking mix will work in most recipes. Remember that corn breads and the corn bread mixes usually contain wheat bread, so check the labels if purchasing these items to ensure that they are free of wheat.
These alternatives to wheat flour all have their pros and cons, but the closest substitute is sorghum bread. Sorghum flour is very close to wheat flour in both taste and texture. This is recommended to be used in bakery recipes and, as an added bonus, is inexpensive as well. It creates a light and airy texture that mimics wheat bread very well.
Millet Bread
One final type of bread is millet bread made from millet grass. It contains a comparative amount of protein like that in wheat flour and is easily digested. Breads made with millet flour will usually be slightly yellow and it can be combined with rice flour as well. This is a good substitute.
These are some of the alternatives available as well as the pros and cons of each. Any of these options can be used for home baking or for purchasing.
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