Bread is a healthy component of the diet in the majority of world cultures, and there are countless variants of the staple throughout the world. Sadly, if you can’t eat gluten, you won’t be able to relish bread, at least not in its more standard types. Fortunately, there is such a thing as gluten-free bread, which is commonly created using flours such as rice, chickpea, corn and tapioca.

If you had to put a slice of gluten-free bread alongside a piece of typical wheat bread, it’s possible that the two slices wouldn’t look all that different from the outside. Everything hinges on the kind of flour that is used. Read on to find out more about gluten free bread and the ways in which it is distinct from typical wheat bread.

What is the difference between gluten and gluten free bread?

Gluten free breads are a form of bread that does not use gluten in their baking process. Gluten is the most common ingredient that can be found in wheat, barley, and rye. 

Note that even flour from the US can differ from flour from the EU in terms of gluten content and farming practices.

As you may know, gluten is typically found in wheat breads due to the fact that it assists in keeping the grains together and causing the rise of the bread. It also contributes to the formation of a distinctive texture and helps to confine the gas bubbles.

You might be wondering why gluten is removed from bread at this point. This is due to the fact that gluten is an ingredient that people who suffer from celiac disease, bloating, irritable bowel syndrome (IBS), allergy, Crohn’s disease, and other conditions must avoid eating. 

Gluten is not a harmful component, but it does have the potential to activate or trigger effects in these individuals.

Critical Differences Between Gluten Free Bread and Regular Wheat Bread And Health 

1. Most Common Ingredients 

• Gluten Free Bread: Rice flour, cornstarch, potato flour, and tapioca starch are the four primary starches that are used in the production of gluten-free bread as an alternative to rye, wheat, and barley. 

• Regular Wheat Bread: Regular wheat bread, in contrast to the first option, typically has a particular amount of gluten, which can be found in wheat, barley, or even rye. In addition to these components, the recipe also calls for standard baking components such as eggs, sugars, salt, powders, and flavorings. In the end, the components of conventional wheat bread and bread made without gluten are diametrically opposed to one another. This ensures that the bread will rise adequately and cook without any problems.

2. Nutrients 

• Gluten free bread: To begin, the specific type and manufacturer of gluten-free bread can have a significant impact on the profile of the product. These pastries have a greater fiber and fat content than the other kind, yet they only have as few as 65 calories per slice. On the other hand, it could contain a lower concentration of protein, carbohydrates, sodium, minerals, and vitamins compared to whole wheat bread. In fact, there is a better chance that these alternative grains have not been fortified with vitamin B.

• Regular wheat bread: In comparison, one slice of bread made with whole wheat can have approximately 80 calories, but this number might vary depending on the brand and the components. In contrast to the first option, regular wheat bread has a healthy higher concentration of protein, carbohydrates, sodium, minerals, and vitamins. Phosphorus, sugar, and zinc are added as supplements to make up for the fact that it has a reduced level of fiber and fats.

Is industrialized wheat bread bad for you?

Making gluten-free bread has been the subject of debate for a while now. It’s been reported that the most popular varieties of gluten-free bread can have as many as 27 different components, some of which aren’t even foods themselves. It has been claimed that a well-known producer has really included lubrication in the formula, which is bad for you. Although these compounds preserve the goods, they have nothing to do with gluten intolerance.

Traditional wheat bread, on the other hand, typically doesn’t have a problem with chemicals besides preservatives. Ascorbic acid and xylanase are two common compounds found in wheat harvests. Stay cautious of brands that claim to be “natural” but actually utilize bleaching chemicals that are bad for you to get their bread to look white and uniform.

It’s best to bake your own bread or research the manufacturer’s reputation if you’re going to consume bread, whether it’s gluten-free or wheat.

Possibility of GMO and Pesticides Usage 

Gluten-free bread may not include pesticides, but it may contain genetically modified organisms (GMOs), especially if it is centered on corn. This information comes from Gluten-Free Living. It can be expensive and difficult to get bread devoid of gluten and genetically modified organisms (GMOs). However, specialists believe that avoiding GMOs is an endeavor that is well worth the additional work and money, especially for those who are health conscious.

Meanwhile, a total of 77% percent of the starchy products that were examined, along with a variety of bread, showed residues that were quantifiable. The problematic chemical glyphosate was discovered to be present among some of the insecticides, and 23 percent of breakfast bars were confirmed to contain herbicide traces. It is a very hazardous substance that could potentially be bad for your health.

The Bottomline: Which is Healthier? 

If you suffer from gluten intolerance, wheat allergy, or a reaction to wheat, opting for bread that does not contain gluten is unquestionably the best option. This is also the greatest option for people who want to relieve symptoms or eat fewer artificial components. Gluten-free items are nicer or more organic, and many believe that consuming such foods would assist with losing weight.

On the other hand, you should count yourself fortunate if you are a healthy person who does not have any adverse reactions to the presence of gluten. You don’t have to choose gluten-free products in order to indulge in the delicious treats that bakeries offer. In the end, if you want to ensure that the baked good is good for you, you may want to try baking bread at home and selecting natural components.