Gluten, a protein found in wheat, barley and rye, gives traditional wheat breads elasticity and texture. Gluten; however, must be avoided by people with celiac disease, a condition in which gluten causes damage to the intestinal lining. A variety of gluten-free breads are commercially produced, including white and whole grain breads. Different types of gluten-free breads contain varied ingredients; reading bread packaging is the best way to determine what ingredients are included.
Flours
Gluten-free breads are made from a variety of flours that do not contain gluten. Many different plants, grains and seeds are ground into flour, which adds texture and flavor to gluten-free breads. Gluten-free flours come from brown rice, soy, buckwheat, amaranth and garbanzo bean. Millet, quinoa and sorghum flours are also commonly used. Different gluten-free flours may be added together, depending on the commercial brand and bread recipe.
Starches
Starches are important in commercial bread making to bind wet and dry ingredients together. Commercial bakers of gluten-free bread may use a variety of starch products for bread. Arrowroot, a tropical plant, provides a starch that blends well with gluten-free flours, according to the Celiac Sprue Association. Cornstarch and tapioca and potato starches may also be used in commercial gluten-free breads.
Dairy
Gluten-free breads may also contain dairy additives. Milk may be used as a moistener and eggs to bind gluten-free flours together. However, many people with celiac disease or those intolerant to gluten may have additional food allergies or intolerance, such as mild and eggs, according to the Children's Digestive Health and Nutrition Foundation. Dairy-free and gluten-free breads are commercially available, as well.
Xanthan Gum
Gluten-free breads lack the elasticity provided by gluten, the protein found in wheat flour. Without proper elasticity and volume, gluten-free breads may crumble. Xanthan Gum is commonly added to gluten-free breads to bind ingredients and provide elasticity and volume. Xanthan Gum is derived from a microorganism, Xanthomonas campestris, into a powder form which is added to gluten-free flours during the bread making process.
Additives and Yeast
Gluten-free breads may contain additional additives for bread flavor and texture and consistency. Bakers may add corn or rice syrups, sugar, salt or seasonings. Corn or vegetable oils may also be included. Gluten-free bread may also contain yeast which helps the bread rise and gain volume. Yeastless, gluten-free breads are also available for those who have yeast intolerance or wish to avoid yeast breads.
