Popular Gluten-Free Bread Brands: A Shopper's Guide

Loaves of gluten-free bread on a kitchen counter

The gluten-free bread aisle is much bigger than it used to be, and the bags look alike. This guide covers five brands sold in US stores or online, using what each company says about its own products: who certifies them, what else they leave out, and which lines they make. It does not rank them. Taste is yours to judge. What you can check before you buy is the package.

What to check on the package

  • A gluten-free claim. In the US, a food labeled gluten-free must contain less than 20 parts per million of gluten under the FDA rule at 21 CFR 101.91.
  • A certification mark, if you want one. A mark such as GFCO's means a third-party program has certified that product. It counts only when it is printed on the bag in your hand.
  • The ingredient list and the allergen statement. Brands differ on eggs, dairy, nuts, soy and sesame, so read both if anyone at your table has other allergies.
  • Where to store it. Some loaves are sold frozen, some fresh and some shelf-stable. The bag tells you which, and how long it keeps.

Canyon Bakehouse

Canyon Bakehouse says its products are certified gluten-free through the Gluten-Free Certification Organization (GFCO) and baked in a dedicated gluten-free bakery, where no gluten ingredients enter the building. Its FAQ says the products are free from dairy, tree nuts, peanuts, soy, corn and sesame, and that every product contains eggs. Its breads are made with whole grains.

The lineup includes the Heritage Style breads (Honey Style White and Whole Grain) and classic loaves such as 7-Grain, Mountain White and a sourdough-style bread, plus a "Stay Fresh" line in airtight packaging that keeps in the pantry. The company says its breads keep at room temperature for 7 to 10 days.

Schär

Schär sells a range it describes as certified gluten-free, including breads, pasta and snacks. On its US site, the bread line includes Artisan Baker Multigrain, Artisan Baker White and Artisan Baker 10 Grains and Seeds. Check the bag for the certification mark and the allergen statement for the loaf you pick.

Little Northern Bakehouse

Little Northern Bakehouse says its bakery has been audited and certified by GFCO and GFCP. Its products are plant-based, and the company lists them as free from peanuts, tree nuts, milk, eggs, wheat, soy, coconut and sesame. Its breads carry the Non-GMO Project label.

Its loaves include Wide Slice breads (Classic Sourdough, Multigrain Sourdough, Whole Grain, Sweet Hawaiian and White) and classic loaves such as Seeds & Grains, Millet & Chia and Cinnamon & Raisin. The company says to keep a loaf on the counter until its best-before date, or in the freezer for up to 6 months.

Udi's

Udi's is a Conagra brand. Its site lists about a dozen breads, buns and rolls, including sandwich breads such as Delicious Soft White and Delicious Whole Grain, thin-sliced loaves, artisan breads including Honey Multigrain and Hearty 7 Seeds & Grains, and loaves such as Omega Flax & Fiber, Millet-Chia and Cinnamon Raisin. Udi's product pages do not name a certifier on the pages we read, so look for the gluten-free claim and any certification mark on the bag itself.

Bread SRSLY

Bread SRSLY makes gluten-free sourdough. The company says its breads are certified gluten-free and made in a gluten-free facility free of the top 9 allergens. Its range includes Classic Sourdough and several gum-free, rice-free breads and rolls. It sells online and ships its loaves fully baked, and it also lists a store locator and a new frozen line. It says the Classic Sourdough keeps about 9 days in the fridge, or longer if you slice and freeze it.

Storing what you buy

Follow the bag. The brands above give different storage advice, from pantry packs to fridge-only sourdough to loaves that freeze for months. Slicing a loaf before you freeze it lets you toast a slice at a time instead of thawing the whole thing.

Baking your own

If you would rather bake, you can find gluten-free bread recipes, from sandwich loaves to flatbreads, at GF Cooking. For more on reading a package, see how to read food labels for gluten.

Always check ingredient labels yourself. Formulas, facilities and certifications change, and the bag in your hand is the one to trust. In the US, products labeled gluten-free must contain less than 20 parts per million of gluten under FDA rules. This guide is general information, not medical advice.

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