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Gluten-Free Sandwich Bread
We tasted five white, and nine multigrain gluten-free sandwich breads to see if we could find a supermarket brand worth buying.
Editor&aposs Note:UpdateAugust 2020
Our favorite gluten-free sandwich bread by Glutino has been discontinued. In its place, we are promoting our runner-up, Three Bakers 7 Ancient Grains Whole Grain Bread, Gluten-Free.
Top Picks
WinnerThree Bakers 7 Ancient Grains Whole Grain Bread, Gluten-Free
With “a yeasty, rich flavor,” a “crust that is very chewy,” and “seeds and grains (that) add interest,” this bread, with its “very open crumb,” was appealing to many tasters. Toasted, this loaf had “nice crunch and chew” but “clings to your teeth” and became “gummy in the middle.”
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Three Bakers Whole Grain White Bread, Gluten Free
“This doesn’t have much flavor,” one taster wrote, which was the consensus of our panel. As for texture, it was “sandy,” “crumbly,” and “very chewy, not in a good way, almost marshmallow-y” when served plain; “very disappointing.” Baked in strata, its flavor was “neutral, mildly sweet,” but “the bread dissolved too much” and became “pasty.”
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What You Need to Know
When you’re avoiding gluten, it’s tough to give up toast and sandwiches—and if a recipe calls for bread slices or crumbs, you’re really out of luck. That’s where gluten-free supermarket bread can step in. While fresh loaves are scarce, the freezer section of most supermarkets is usually packed with many gluten-free options for both white and multigrain or whole-grain breads. A few years ago, we tasted eight brands of white sandwich bread and found only one to recommend. This time around, we wanted to revisit the world of white sandwich breads and also try to find out if any of the multigrain/whole-grain options would fare any better.
Good News/Bad News
Among the new brands of white sandwich bread, two were subpar in every application. Even toasting and buttering them could not make these samples palatable. The other three breads were acceptable, though tasters still had quibbles with texture or flavor. Our previous winner (Udi’s Gluten Free White Sandwich Bread), which has been reformulated since our last tasting, dropped to second place. On the multigrain front, we were pleasantly surprised by the positive response from tasters; two brands received high praise and were deemed “actually really good!” while three more fell into our Recommended with Reservations category.
Taking a Closer Look
At first glance you might assume the multigrain breads fared so much better because they had an abundance of hearty grains and fiber. But in most instances, these breads looked like their gluten-free white bread counterparts (with the exception of those with a smattering of seeds or grains that were visible in the crust or floating within the mostly white interiors). To be labeled “multigrain,” breads only have to contain more than one type of grain—and that can be in the form of refined flours, which lack the fibrous bran and nutrient-rich germ. In fact, our favorite “multigrain” gluten-free bread, Glutino Gluten Free Multigrain Bread, contains no fiber or protein at all, a sign that it contains no whole grains. By contrast, the second-place bread, Three Bakers 7 Ancient Grains Whole Grain Bread, Gluten-Free contains 4 grams of protein and 10 grams of fiber in a 100-gram serving (equivalent to about 3 slices). These two breads are our favorites from both tastings; despite being labeled as multigrain and whole-grain, in our opinion these breads are so much like white bread that they are interchangeable whether you are simply making a sandwich or using them as part of a recipe such as when making bread crumbs or a breakfast casserole.
Brown Rice Is Nice
What was clear across both tastings was that brown rice flour, with its flavorful germ and fibrous bran, made better breads. Among the white sandwich breads, our top three breads all used brown rice flour, while the bottom-ranking breads used white rice flour, which has no fiber to help create structure, and far less flavor. All the multigrain breads we tested used brown rice flour.
Worth Its Salt and Fat
Another common theme was that salt goes a long way toward enhancing flavor. Our top-ranked white sandwich bread had the second-highest level of salt; our winning multigrain bread also had plenty of salt, while the lowest-ranked breads had the least sodium. The amount of fat in these breads also mattered: more fat means more flavor (and with these gluten-free breads, it helped create an interior crumb that was fluffy and moist). Glutino Gluten Free Multigrain Bread, the winner, has 12 grams of fat per 100-gram serving, or 3.5 grams per slice.
The Bottom Line
Gluten-free breads labeled multigrain or whole-grain are a better bet than white breads. For gluten-free bread with the best flavor and texture, we recommend you reach for the breads ranked the highest in our multigrain sandwich bread tasting.
Everything We Tested
Recommended - Multigrain
Glutino Gluten Free Multigrain Bread
With the most salt of all the breads we tasted, one of the highest fat contents, and good browning on the crust from the addition of baking soda, this loaf had a flavor advantage. “It has chew and some structure,” with an interior that was “fluffy and light, almost like challah,” though some complained that it “doesn’t seem very multigrain.” Toasted, it “was actually really good! Could be regular bread.” Overall, as one happy taster wrote, “Miles better than the others.”
Fat: 12 g
Sodium: 586 mg
Sugars: 3 g
Ingredients: Water, Modified Tapioca Starch, Corn Starch, Potato Starch, Canola Oil And/Or Safflower Oil And/Or Sunflower Oil, Egg Whites, Brown Rice Flour, Tapioca Starch, Sugar, Molasses, Salt, Yeast, Xanthan Gum, Glucono-Delta-Lactone, Flax Seed, Sunflower Seeds, Sodium Bicarbonate, Caramelized Sugar, Modified Cellulose, Calcium Sulphate, Enzymes
Carbohydrates: 45 g
Dietary Fiber: 0 g
Protein (per 100 g serving; about 3 slices): 0 g
Price at Time of Testing: DISCONTINUED
With the most salt of all the breads we tasted, one of the highest fat contents, and good browning on the crust from the addition of baking soda, this loaf had a flavor advantage. “It has chew and some structure,” with an interior that was “fluffy and light, almost like challah,” though some complained that it “doesn’t seem very multigrain.” Toasted, it “was actually really good! Could be regular bread.” Overall, as one happy taster wrote, “Miles better than the others.”
Fat: 12 g
Sodium: 586 mg
Sugars: 3 g
Ingredients: Water, Modified Tapioca Starch, Corn Starch, Potato Starch, Canola Oil And/Or Safflower Oil And/Or Sunflower Oil, Egg Whites, Brown Rice Flour, Tapioca Starch, Sugar, Molasses, Salt, Yeast, Xanthan Gum, Glucono-Delta-Lactone, Flax Seed, Sunflower Seeds, Sodium Bicarbonate, Caramelized Sugar, Modified Cellulose, Calcium Sulphate, Enzymes
Carbohydrates: 45 g
Dietary Fiber: 0 g
Protein (per 100 g serving; about 3 slices): 0 g
Price at Time of Testing: DISCONTINUED
WinnerThree Bakers 7 Ancient Grains Whole Grain Bread, Gluten-Free
With “a yeasty, rich flavor,” a “crust that is very chewy,” and “seeds and grains (that) add interest,” this bread, with its “very open crumb,” was appealing to many tasters. Toasted, this loaf had “nice crunch and chew” but “clings to your teeth” and became “gummy in the middle.”
Fat: 4 g
Sodium: 412 mg
Sugars: 6 g
Ingredients: Water, Brown Rice Flour, Corn Starch, Tapioca Starch, Millet Flour, Sorghum Flour, Teff Flour, Eggs, Corn Dextrin, Sugar, Non-GMO Canola Oil, Potato Flour, Honey, Rice Bran, Sunflower Seeds, Sesame Seeds, Whole Grain Quinoa, Whole Grain Teff, Flax Seeds, Whole Grain Millet, Amaranth Flour, Hemp Seeds, Baking Powder, Yeast, Xanthan Gum, Salt, Vinegar, Enzymes (Calcium Sulfate and Enzymes)
Carbohydrates: 63 g
Dietary Fiber: 10 g
Protein (per 100 g serving; about 3 slices): 4 g
Price at Time of Testing: $5.99 for a 17-ounce loaf ($0.35 per oz)
With “a yeasty, rich flavor,” a “crust that is very chewy,” and “seeds and grains (that) add interest,” this bread, with its “very open crumb,” was appealing to many tasters. Toasted, this loaf had “nice crunch and chew” but “clings to your teeth” and became “gummy in the middle.”
Fat: 4 g
Sodium: 412 mg
Sugars: 6 g
Ingredients: Water, Brown Rice Flour, Corn Starch, Tapioca Starch, Millet Flour, Sorghum Flour, Teff Flour, Eggs, Corn Dextrin, Sugar, Non-GMO Canola Oil, Potato Flour, Honey, Rice Bran, Sunflower Seeds, Sesame Seeds, Whole Grain Quinoa, Whole Grain Teff, Flax Seeds, Whole Grain Millet, Amaranth Flour, Hemp Seeds, Baking Powder, Yeast, Xanthan Gum, Salt, Vinegar, Enzymes (Calcium Sulfate and Enzymes)
Carbohydrates: 63 g
Dietary Fiber: 10 g
Protein (per 100 g serving; about 3 slices): 4 g
Price at Time of Testing: $5.99 for a 17-ounce loaf ($0.35 per oz)
Recommended with reservations
Canyon Bakehouse 7-Grain Bread, Gluten-Free
“Nutty” and “slightly sweet,” this “moist and fluffy” (some said “a little too wet”) loaf had “normal bread flavor.” “Soft, bread-like. I might actually eat this.” Toasted, it was much less successful: “a little off—sort of sweet and turns mushy quickly in my mouth, sort of dissolves on my tongue” and “leaves a gelatinous coating in my mouth.” A taster summed it up: “Meh. Gummy.”
Fat: 4 g
Sodium: 309 mg
Sugars: 6 g
Ingredients: Water, Brown Rice Flour, Tapioca Flour, Organic Agave Syrup, Whole Grain Sorghum Flour, Xanthan Gum, Whole Grain Millet, Cultured Brown Rice Flour, Whole Grain Quinoa, Eggs, Whole Grain Teff, Extra Virgin Olive Oil, Whole Grain Amaranth, Sugarcane Molasses, Sea Salt, Yeast, Whole Grain Buckwheat Flour, Natural Enzymes
Carbohydrates: 41 g
Dietary Fiber: 6 g
Protein (per 100 g serving; about 3 slices): 6 g
Price at Time of Testing: $5.49 for an 18-ounce loaf ($0.31 per oz)
“Nutty” and “slightly sweet,” this “moist and fluffy” (some said “a little too wet”) loaf had “normal bread flavor.” “Soft, bread-like. I might actually eat this.” Toasted, it was much less successful: “a little off—sort of sweet and turns mushy quickly in my mouth, sort of dissolves on my tongue” and “leaves a gelatinous coating in my mouth.” A taster summed it up: “Meh. Gummy.”
Fat: 4 g
Sodium: 309 mg
Sugars: 6 g
Ingredients: Water, Brown Rice Flour, Tapioca Flour, Organic Agave Syrup, Whole Grain Sorghum Flour, Xanthan Gum, Whole Grain Millet, Cultured Brown Rice Flour, Whole Grain Quinoa, Eggs, Whole Grain Teff, Extra Virgin Olive Oil, Whole Grain Amaranth, Sugarcane Molasses, Sea Salt, Yeast, Whole Grain Buckwheat Flour, Natural Enzymes
Carbohydrates: 41 g
Dietary Fiber: 6 g
Protein (per 100 g serving; about 3 slices): 6 g
Price at Time of Testing: $5.49 for an 18-ounce loaf ($0.31 per oz)
Kinnikinnick Soft Multigrain Bread, Gluten-Free
“Very light, almost too light. Just kind of crumbles apart in the mouth.” With “no chew” to the interior but a “substantial” crust, this bread had a “bland,” “not-offensive flavor” enlivened by seeds, which added “texture interest.” When toasted, it became “less convincing” with “flavor that seems more like rice than bread” and a texture that led one taster to ask, “Is sawdust on the ingredients list?”
Fat: 11 g
Sodium: 316 mg
Sugars: 2 g
Ingredients: Water, Potato Starch, Brown Rice Flour, Tapioca Starch, Sunflower and/or Canola Oil*, Cane Sugar, Egg White Powder, Resistant Corn Starch (dietary fiber)*, Cellulose, Sunflower Seeds, Flax Seeds, Non-Hydrogenated Shortening (Palm Oil, Modified Palm Oil), Psyllium Fiber, Quinoa Flour, Teff Flour, Quinoa, Yeast, Modified Cellulose, Flax Meal, Salt, Molasses, Cultured Corn Syrup Solids*, Citric Acid, Vitamin and Mineral Blend (Thiamine, Riboflavin, Niacin, Folic Acid, Iron), Enzymes *Not a product of genetic engineering
Carbohydrates: 35 g
Dietary Fiber: 9 g
Protein (per 100 g serving; about 3 slices): 5 g
Price at Time of Testing: $4.99 for a 16-ounce loaf ($0.31 per oz)
“Very light, almost too light. Just kind of crumbles apart in the mouth.” With “no chew” to the interior but a “substantial” crust, this bread had a “bland,” “not-offensive flavor” enlivened by seeds, which added “texture interest.” When toasted, it became “less convincing” with “flavor that seems more like rice than bread” and a texture that led one taster to ask, “Is sawdust on the ingredients list?”
Fat: 11 g
Sodium: 316 mg
Sugars: 2 g
Ingredients: Water, Potato Starch, Brown Rice Flour, Tapioca Starch, Sunflower and/or Canola Oil*, Cane Sugar, Egg White Powder, Resistant Corn Starch (dietary fiber)*, Cellulose, Sunflower Seeds, Flax Seeds, Non-Hydrogenated Shortening (Palm Oil, Modified Palm Oil), Psyllium Fiber, Quinoa Flour, Teff Flour, Quinoa, Yeast, Modified Cellulose, Flax Meal, Salt, Molasses, Cultured Corn Syrup Solids*, Citric Acid, Vitamin and Mineral Blend (Thiamine, Riboflavin, Niacin, Folic Acid, Iron), Enzymes *Not a product of genetic engineering
Carbohydrates: 35 g
Dietary Fiber: 9 g
Protein (per 100 g serving; about 3 slices): 5 g
Price at Time of Testing: $4.99 for a 16-ounce loaf ($0.31 per oz)
Udi’s Gluten Free Whole Grain Bread
“Woof. Dry,” wrote one taster, who summed up the comments of many. “No chewy pull; it just breaks,” with a flavor that is “nice, but not very complex.” “Very lightweight with a light crumb,” it was “pretty bland but it’s not bad.” Toasted, its dryness gave it a texture “like Styrofoam,” and one taster said it “tastes and feels like eating a rice cake.”
Fat: 8 g
Sodium: 531 mg
Sugars: 6 g
Ingredients: Water, Tapioca Starch, Brown Rice Flour, Egg Whites, Canola Oil, Potato Starch, Dried Cane Syrup, Tapioca Maltodextrin, Tapioca Syrup, Modified Food Starch, Yeast, Flax Seed, Sugarcane Fiber, Salt, Gum (Xanthan Gum, Sodium Alginate, Guar Gum), Teff Flour, Amaranth Flour, Sorghum Flour, Locust Bean Gum, Cultured Corn Syrup Solids and Citric Acid (Mold Inhibitor), Enzymes
Carbohydrates: 45 g
Dietary Fiber: 4 g
Protein (per 100 g serving; about 3 slices): 8 g
Price at Time of Testing: $5.99 for a 12-ounce loaf ($0.50 per oz)
“Woof. Dry,” wrote one taster, who summed up the comments of many. “No chewy pull; it just breaks,” with a flavor that is “nice, but not very complex.” “Very lightweight with a light crumb,” it was “pretty bland but it’s not bad.” Toasted, its dryness gave it a texture “like Styrofoam,” and one taster said it “tastes and feels like eating a rice cake.”
Fat: 8 g
Sodium: 531 mg
Sugars: 6 g
Ingredients: Water, Tapioca Starch, Brown Rice Flour, Egg Whites, Canola Oil, Potato Starch, Dried Cane Syrup, Tapioca Maltodextrin, Tapioca Syrup, Modified Food Starch, Yeast, Flax Seed, Sugarcane Fiber, Salt, Gum (Xanthan Gum, Sodium Alginate, Guar Gum), Teff Flour, Amaranth Flour, Sorghum Flour, Locust Bean Gum, Cultured Corn Syrup Solids and Citric Acid (Mold Inhibitor), Enzymes
Carbohydrates: 45 g
Dietary Fiber: 4 g
Protein (per 100 g serving; about 3 slices): 8 g
Price at Time of Testing: $5.99 for a 12-ounce loaf ($0.50 per oz)
Canyon Bakehouse Mountain White Gluten Free Bread
“I like this most of all,” one taster wrote. “Amazingly close to regular bread!” agreed another. “Slightly sweet” and “nutty,” it had a texture that was “softer,” “the best chew of the bunch,” albeit “a hint mushy,” or “gummy/slimy,” even when it was toasted. Baked in strata, it “holds its shape well,” though some found it “spongy.”
Fat: 4 g
Sodium: 412 mg
Sugars: 9 g
Ingredients: Water, Brown Rice Flour, Organic Agave Syrup, Tapioca Flour, Whole Grain Sorghum Flour, Xanthan Gum, Cultured Brown Rice Flour, Extra Virgin Olive Oil, Eggs, Whole Grain Amaranth, Sea Salt, Yeast, Natural Enzymes
Carbohydrates: 44 g
Dietary Fiber: 6 g
Protein (per 100 g serving; about 3 slices): 3 g
Price at Time of Testing: $5.00 for 18-ounce loaf
“I like this most of all,” one taster wrote. “Amazingly close to regular bread!” agreed another. “Slightly sweet” and “nutty,” it had a texture that was “softer,” “the best chew of the bunch,” albeit “a hint mushy,” or “gummy/slimy,” even when it was toasted. Baked in strata, it “holds its shape well,” though some found it “spongy.”
Fat: 4 g
Sodium: 412 mg
Sugars: 9 g
Ingredients: Water, Brown Rice Flour, Organic Agave Syrup, Tapioca Flour, Whole Grain Sorghum Flour, Xanthan Gum, Cultured Brown Rice Flour, Extra Virgin Olive Oil, Eggs, Whole Grain Amaranth, Sea Salt, Yeast, Natural Enzymes
Carbohydrates: 44 g
Dietary Fiber: 6 g
Protein (per 100 g serving; about 3 slices): 3 g
Price at Time of Testing: $5.00 for 18-ounce loaf
Udi's Gluten Free White Sandwich Bread
“Dry, cottony, bland,” with “subtle sweetness,” our former winner, newly reformulated with less sodium and less protein, didn’t rock our world, but made a “nice blank canvas” as a “pretty good approximation of white sandwich bread.”
Fat: 7 g
Sodium: 510 mg
Sugars: 6 g
Ingredients: Water, Tapioca Starch, Brown Rice Flour, Canola Oil, Egg Whites, Potato Starch, Modified Food Starch, Tapioca Maltodextrin, Dried Cane Syrup, Tapioca Syrup, Yeast, Gum (Xanthan Gum, Sodium Alginate, Guar Gum) Salt, Locust Bean Gum, Cultured Corn Syrup Solids and Citric Acid (Mold Inhibitor), Enzymes
Carbohydrates: 45 g
Dietary Fiber: 2 g
Protein (per 100 g serving; about 3 slices): 6 g
Price at Time of Testing: $6.29 for 12-ounce loaf
“Dry, cottony, bland,” with “subtle sweetness,” our former winner, newly reformulated with less sodium and less protein, didn’t rock our world, but made a “nice blank canvas” as a “pretty good approximation of white sandwich bread.”
Fat: 7 g
Sodium: 510 mg
Sugars: 6 g
Ingredients: Water, Tapioca Starch, Brown Rice Flour, Canola Oil, Egg Whites, Potato Starch, Modified Food Starch, Tapioca Maltodextrin, Dried Cane Syrup, Tapioca Syrup, Yeast, Gum (Xanthan Gum, Sodium Alginate, Guar Gum) Salt, Locust Bean Gum, Cultured Corn Syrup Solids and Citric Acid (Mold Inhibitor), Enzymes
Carbohydrates: 45 g
Dietary Fiber: 2 g
Protein (per 100 g serving; about 3 slices): 6 g
Price at Time of Testing: $6.29 for 12-ounce loaf
Three Bakers Whole Grain White Bread, Gluten Free
“This doesn’t have much flavor,” one taster wrote, which was the consensus of our panel. As for texture, it was “sandy,” “crumbly,” and “very chewy, not in a good way, almost marshmallow-y” when served plain; “very disappointing.” Baked in strata, its flavor was “neutral, mildly sweet,” but “the bread dissolved too much” and became “pasty.”
Fat: 4 g
Sodium: 338 mg
Sugars: 4 g
Ingredients: Water, Whole Grain Brown Rice Flour, Corn Starch, Tapioca Starch, Eggs, Corn Dextrin, Sugar, Non-GMO Canola Oil, Honey, Potato Flour, Baking Powder, Yeast, Rice Bran, Xanthan Gum, Salt, Vinegar, Enzymes (Calcium Sulfate And Enzymes)
Carbohydrates: 44 g
Dietary Fiber: 7 g
Protein (per 100 g serving; about 3 slices): 3 g
Price at Time of Testing: $6.79 for 17-ounce loaf
“This doesn’t have much flavor,” one taster wrote, which was the consensus of our panel. As for texture, it was “sandy,” “crumbly,” and “very chewy, not in a good way, almost marshmallow-y” when served plain; “very disappointing.” Baked in strata, its flavor was “neutral, mildly sweet,” but “the bread dissolved too much” and became “pasty.”
Fat: 4 g
Sodium: 338 mg
Sugars: 4 g
Ingredients: Water, Whole Grain Brown Rice Flour, Corn Starch, Tapioca Starch, Eggs, Corn Dextrin, Sugar, Non-GMO Canola Oil, Honey, Potato Flour, Baking Powder, Yeast, Rice Bran, Xanthan Gum, Salt, Vinegar, Enzymes (Calcium Sulfate And Enzymes)
Carbohydrates: 44 g
Dietary Fiber: 7 g
Protein (per 100 g serving; about 3 slices): 3 g
Price at Time of Testing: $6.79 for 17-ounce loaf
Not Recommended - Multigrain
Schar Gluten-Free Hearty Grain Bread
“Dry, dry, dry,” complained a taster. “Leaves pasty coating of sand/mud in my mouth.” “Flavorless” and “powdery,” it was “like eating a bunch of crackers at once.” “Dense,” “stiff,” and “compact,” the bread had “no chew,” and tasters found it “a bit sour,” “like old beer” (which may have been exacerbated by the comparative lack of sugars in this loaf). Toasted, it was much the same.
Fat: 3 g
Sodium: 413 mg
Sugars: less than 1 g
Ingredients: Water, Corn Starch, Rice Flour, Soy Flakes, Potato Starch, Soy Protein, Buckwheat Flour, Soy Bran, Rice Syrup, Modified Cellulose, Psyllium Seed Husks (Vegetable Fiber), Palm Oil, Millet Flakes, Yeast, Cane Sugar Syrup, Sugar, Apple Extract, Salt, Citric Acid, Tartaric Acid
Carbohydrates: 53 g
Dietary Fiber: 7 g
Protein (per 100 g serving; about 3 slices): 7 g
Price at Time of Testing: $4.99 for a 15-ounce loaf ($0.33 per oz)
“Dry, dry, dry,” complained a taster. “Leaves pasty coating of sand/mud in my mouth.” “Flavorless” and “powdery,” it was “like eating a bunch of crackers at once.” “Dense,” “stiff,” and “compact,” the bread had “no chew,” and tasters found it “a bit sour,” “like old beer” (which may have been exacerbated by the comparative lack of sugars in this loaf). Toasted, it was much the same.
Fat: 3 g
Sodium: 413 mg
Sugars: less than 1 g
Ingredients: Water, Corn Starch, Rice Flour, Soy Flakes, Potato Starch, Soy Protein, Buckwheat Flour, Soy Bran, Rice Syrup, Modified Cellulose, Psyllium Seed Husks (Vegetable Fiber), Palm Oil, Millet Flakes, Yeast, Cane Sugar Syrup, Sugar, Apple Extract, Salt, Citric Acid, Tartaric Acid
Carbohydrates: 53 g
Dietary Fiber: 7 g
Protein (per 100 g serving; about 3 slices): 7 g
Price at Time of Testing: $4.99 for a 15-ounce loaf ($0.33 per oz)
The Essential Baking Company Super Seeded Multi-Grain Bread
With lots of visible grains, this “totally had potential from the outset, but my, the flavor and aftertaste is bitter and artificially terrible. I would never buy this one—wow. So bad.” With multiple sources of sweetness contributing to a generous level of sugar on the label, it was no surprise that many tasters noted “overly sweet” and “molasses-y” flavors, “like bad cinnamon raisin bread.” It also featured “lots and lots of sunflower seeds,” which contributed to its high fat content. As toast, the problems remained: It was “very sweet—off-putting”; just “too much for basic multigrainbread.”
Fat: 12 g
Sodium: 424 mg
Sugars: 12 g
Ingredients: Filtered water, mixed seeds (sunflower and flax seeds), rice flour (white, brown and sweet rice), egg white, high oleic safflower oil, tapioca flour, sugar cane fiber, granulated sugar, yeast, pear juice concentrate, plum puree (prune juice concentrate, dried plums), modified cellulose, salt, xanthan gum, baking powder (glucono delta lactone and calcium carbonate), cellulose gum, orange citrus fiber
Carbohydrates: 36 g
Dietary Fiber: 12 g
Protein (per 100 g serving; about 3 slices): 6 g
Price at Time of Testing: $5.99 for a 14-ounce loaf ($0.43 per oz)
With lots of visible grains, this “totally had potential from the outset, but my, the flavor and aftertaste is bitter and artificially terrible. I would never buy this one—wow. So bad.” With multiple sources of sweetness contributing to a generous level of sugar on the label, it was no surprise that many tasters noted “overly sweet” and “molasses-y” flavors, “like bad cinnamon raisin bread.” It also featured “lots and lots of sunflower seeds,” which contributed to its high fat content. As toast, the problems remained: It was “very sweet—off-putting”; just “too much for basic multigrainbread.”
Fat: 12 g
Sodium: 424 mg
Sugars: 12 g
Ingredients: Filtered water, mixed seeds (sunflower and flax seeds), rice flour (white, brown and sweet rice), egg white, high oleic safflower oil, tapioca flour, sugar cane fiber, granulated sugar, yeast, pear juice concentrate, plum puree (prune juice concentrate, dried plums), modified cellulose, salt, xanthan gum, baking powder (glucono delta lactone and calcium carbonate), cellulose gum, orange citrus fiber
Carbohydrates: 36 g
Dietary Fiber: 12 g
Protein (per 100 g serving; about 3 slices): 6 g
Price at Time of Testing: $5.99 for a 14-ounce loaf ($0.43 per oz)
Katz Whole Grain Bread, Gluten-Free
Tasters disliked this bread’s “dry, rock-like texture.” It was “stiff,” “brittle, foamy. Visually resembles bread, but as soon as you touch it, the jig is up.” “Truly awful,” wrote one. “I would give up bread if this were my only option.” Toasting offered some improvement, with a few enjoying its “crunch,” but most complained that it resembled Styrofoam. One taster summed it up: “Horrible. This shouldn’t be called bread.”
Fat: 7 g
Sodium: 0 mg
Sugars: 3 g
Ingredients: Gluten Free Flour (Brown Rice, Tapioca, Sorghum), Water, Canola Oil, Eggs, Honey, Salt, Guar Gum, Dry Yeast, Apple Cider Vinegar, Sesame Seeds
Carbohydrates: 43 g
Dietary Fiber: 3 g
Protein (per 100 g serving; about 3 slices): 3 g
Price at Time of Testing: $6.19 for a 21-ounce loaf ($0.29 per oz)
Tasters disliked this bread’s “dry, rock-like texture.” It was “stiff,” “brittle, foamy. Visually resembles bread, but as soon as you touch it, the jig is up.” “Truly awful,” wrote one. “I would give up bread if this were my only option.” Toasting offered some improvement, with a few enjoying its “crunch,” but most complained that it resembled Styrofoam. One taster summed it up: “Horrible. This shouldn’t be called bread.”
Fat: 7 g
Sodium: 0 mg
Sugars: 3 g
Ingredients: Gluten Free Flour (Brown Rice, Tapioca, Sorghum), Water, Canola Oil, Eggs, Honey, Salt, Guar Gum, Dry Yeast, Apple Cider Vinegar, Sesame Seeds
Carbohydrates: 43 g
Dietary Fiber: 3 g
Protein (per 100 g serving; about 3 slices): 3 g
Price at Time of Testing: $6.19 for a 21-ounce loaf ($0.29 per oz)
Sprouted for Life Gluten Free Original 3-Seed Bread
“Smells like old vitamins. Tastes like old vitamins, too,” complained an unhappy taster. Others described it as “intense,” “like rye,” “dry, dark, and hard,” and a bit “gritty,” with a “bizarre,” “bitter,” “fermented” aftertaste. Toasting was no improvement and only seemed to make reactions harsher. One taster simply wrote: “This is inedible.”
Fat: 5 g
Sodium: 279 mg
Sugars: 0 g
Ingredients: Organic Sprouted Quinoa (Red and/or White), Filtered Water, Organic Arrowroot, Organic Potato Starch, Organic Sprouted Millet, Organic Tapioca, Organic Applesauce, Fresh Yeast, Organic Safflower Oil, Organic Cactus, Organic Sprouted Chia Seeds, Organic Agave, Organic Vanilla, Sea Salt, Vegetable Gum (Xanthan, Cellulose), Organic Psyllium
Carbohydrates: 47 g
Dietary Fiber: 7 g
Protein (per 100 g serving; about 3 slices): 5 g
Price at Time of Testing: $8.40 for a 24-ounce loaf ($0.35 per oz)
“Smells like old vitamins. Tastes like old vitamins, too,” complained an unhappy taster. Others described it as “intense,” “like rye,” “dry, dark, and hard,” and a bit “gritty,” with a “bizarre,” “bitter,” “fermented” aftertaste. Toasting was no improvement and only seemed to make reactions harsher. One taster simply wrote: “This is inedible.”
Fat: 5 g
Sodium: 279 mg
Sugars: 0 g
Ingredients: Organic Sprouted Quinoa (Red and/or White), Filtered Water, Organic Arrowroot, Organic Potato Starch, Organic Sprouted Millet, Organic Tapioca, Organic Applesauce, Fresh Yeast, Organic Safflower Oil, Organic Cactus, Organic Sprouted Chia Seeds, Organic Agave, Organic Vanilla, Sea Salt, Vegetable Gum (Xanthan, Cellulose), Organic Psyllium
Carbohydrates: 47 g
Dietary Fiber: 7 g
Protein (per 100 g serving; about 3 slices): 5 g
Price at Time of Testing: $8.40 for a 24-ounce loaf ($0.35 per oz)
Not Recommended - White
Katz White Bread, Gluten Free
With “no structure,” this “crumbly,” “spongelike,” “starchy” bread “disintegrates quickly” in the mouth: “It starts off moist but fades to gritty,” a taster wrote. Some tasters complained of “fishy” or “fake butter” off-flavors. In strata, it was too “firm” and “absorbed liquid unevenly,” and tasters noted a “weird, almost plastic” flavor.
Fat: 9 g
Sodium: 0 mg
Sugars: 3 g
Ingredients: Gluten Free Flour (White Rice, Tapioca, Corn, Soy), Water, Canola Oil, Eggs, Honey, Salt, Xanthan Gum, Dry Yeast
Carbohydrates: 43 g
Dietary Fiber: 3 g
Protein (per 100 g serving; about 3 slices): 3 g
Price at Time of Testing: $6.19 for 21-ounce loaf
With “no structure,” this “crumbly,” “spongelike,” “starchy” bread “disintegrates quickly” in the mouth: “It starts off moist but fades to gritty,” a taster wrote. Some tasters complained of “fishy” or “fake butter” off-flavors. In strata, it was too “firm” and “absorbed liquid unevenly,” and tasters noted a “weird, almost plastic” flavor.
Fat: 9 g
Sodium: 0 mg
Sugars: 3 g
Ingredients: Gluten Free Flour (White Rice, Tapioca, Corn, Soy), Water, Canola Oil, Eggs, Honey, Salt, Xanthan Gum, Dry Yeast
Carbohydrates: 43 g
Dietary Fiber: 3 g
Protein (per 100 g serving; about 3 slices): 3 g
Price at Time of Testing: $6.19 for 21-ounce loaf
The Essential Baking Company Sunny Seeded White Bread, Gluten Free
“Sweet, incredibly dry, so weird for white bread”—tasters agreed about this loaf whose crust is solidly studded with whole sunflower seeds. While tasters felt the seeds gave the crust a pleasing nutty flavor, they gave thumbs-down to the interior crumb. “Hack! I need the Heimlich maneuver. So sandy and dusty.” In strata, it was “wet” and “pasty.”
Fat: 18 g
Sodium: 273 mg
Sugars: 9 g
Ingredients: Filtered Water, Rice Flour (White and Sweet Rice), High Oleic Safflower Oil, Sunflower Seeds, Tapioca Starch, Egg White, Granulated Sugar, Invert Sugar (From Cane), Bamboo Fiber, Yeast, Modified Cellulose, Xanthan Gum, Orange Citrus Fiber, Salt, Baking Powder (Glucono Delta Lactone, Calcium Carbonate & Magnesium Carbonate). Enriched with Thiamin (Vitamin B1), Riboflavin (Vitamin B2) Niacin, Iron, Folic Acid and Vitamin D
Carbohydrates: 36 g
Dietary Fiber: 6 g
Protein (per 100 g serving; about 3 slices): 3 g
Price at Time of Testing: $5.50 for 14-ounce loaf
“Sweet, incredibly dry, so weird for white bread”—tasters agreed about this loaf whose crust is solidly studded with whole sunflower seeds. While tasters felt the seeds gave the crust a pleasing nutty flavor, they gave thumbs-down to the interior crumb. “Hack! I need the Heimlich maneuver. So sandy and dusty.” In strata, it was “wet” and “pasty.”
Fat: 18 g
Sodium: 273 mg
Sugars: 9 g
Ingredients: Filtered Water, Rice Flour (White and Sweet Rice), High Oleic Safflower Oil, Sunflower Seeds, Tapioca Starch, Egg White, Granulated Sugar, Invert Sugar (From Cane), Bamboo Fiber, Yeast, Modified Cellulose, Xanthan Gum, Orange Citrus Fiber, Salt, Baking Powder (Glucono Delta Lactone, Calcium Carbonate & Magnesium Carbonate). Enriched with Thiamin (Vitamin B1), Riboflavin (Vitamin B2) Niacin, Iron, Folic Acid and Vitamin D
Carbohydrates: 36 g
Dietary Fiber: 6 g
Protein (per 100 g serving; about 3 slices): 3 g
Price at Time of Testing: $5.50 for 14-ounce loaf
*All products reviewed by America’s Test Kitchen are independently chosen, researched, and reviewed by our editors. We buy products for testing at retail locations and do not accept unsolicited samples for testing. We list suggested sources for recommended products as a convenience to our readers but do not endorse specific retailers. When you choose to purchase our editorial recommendations from the links we provide, we may earn an affiliate commission. Prices are subject to change.
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The Expert
byLisa McManus
Executive Editor, ATK Reviews
Lisa is an executive editor for ATK Reviews, cohost of Gear Heads on YouTube, and gadget expert on TV's America's Test Kitchen.
Lisa McManus is an executive editor for ATK Reviews, cohost of Gear Heads on YouTube, host of Cook's Illustrated's Equipment Review videos, and a cast member—the gadget expert—on TV's America's Test Kitchen. A passionate home cook, sometime waitress, and longtime journalist, she graduated from Columbia University's Graduate School of Journalism and worked at magazines and newspapers in New York and California before returning like a homing pigeon to New England. In 2006 she got her dream job at ATK reviewing kitchen equipment and ingredients and has been pretty thrilled about it ever since. Her favorite thing is to go somewhere new and find something good to eat.
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