7 great gluten-free breads, according to someone who has tried them all:
For the first few years I lived in New York, my go-to breakfast was a piece of springy Tuscan bread from the bakery below my apartment. I rotated toppings—sometimes pesto and an egg over easy, sometimes avocado and red pepper flakes, sometimes almond butter and little slices of strawberry. I loved the chewy crust of the bread, and the perfect, slightly sourdough-y taste. But thanks to my, I haven’t had a piece of my beloved Tuscan bread in almost five years.
Gluten—a family of proteins found in wheat, rye, barley, and a hybrid grain called triticale—is what gives good bread that stretchy, almost bouncy texture and a little bit of chew. You know when you pull the layers of a croissant apart and the bread seems almost elastic? That’s because of gluten, the good stuff. Gluten also helps bread retain moisture, which improves taste and shelf stability.
While my initial transition from a gluten-packed diet to totally gluten-free was a pain , seeking out naturally gluten-free staples like quinoa, rice, beans, legumes, and corn is second-nature to me now. But sometimes, I just want a sandwich. So, I valiantly taste-tasted tons of gluten-free breads, usually found in the frozen section of the grocery store. Here’s the thing, though: Gluten-free breads can be very crumbly and the slices are typically super small. In some brands, the nutrition content isn’t wonderful either, with lots of added sugar or a low
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