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Is Gluten Free Bread Harming Our Health?


Gluten free bread is the only option for many of us, but would we be better off without it?

Instead of wheat, rye and barley, gluten-free bread typically uses four main starches – cornstarch, rice flour, tapioca starch and potato flour, and William Davis, MD, author of Wheat Belly Total Health thinks that might be a problem. “They have the highest glycaemic indexes (an index of how high blood sugar rises over the 90 minutes after consumption) of all foods. So high, in fact, that, gram for gram, ounce for ounce, such gluten-free foods raise blood sugar substantially higher than table sugar and higher than wheat products.”

Not only is gluten free bread less delicious than it’s gluteny counterpart, it’s also on average 242% more expensive! Many gluten free breads are more likely to be low in fibre too, and most of them don’t include B vitamins.

And of course binning the gluten does nothing about the carb content, which is the main problem according to David Perlmutter, MD, author of Grain Brain and The Grain Brain Cookbook, “carbs pave the way for metabolic problems like diabetes,” he says. “So no bread, even if it’s gluten free.”

So what do you think, should we leave the gluten free bread on the shelf and stick to a more natural diet? Leave us a comment.


  1. cakeandsympathy says

    A difficult one. Current trends and research suggest we should be ditching the bread and using grain-free alternatives. But in reality, certain occasions cry out for a loaf of bread. I think of hot, buttered toast with a couple of perfectly boiled eggs, or a cup of tea with a naughty slice of gooey, stringy, tangy cheese on toast and I abandon any hope at all of giving up bread!! Maybe the key is to just limit it, rather than swearing off it all together.

    Vikki Cook

  2. I never was a big bread eater so nothing has really changed in that regard for me. I really don’t miss bread. I do occasionally make gluten free bread or rolls but I use a flour blend which includes flours like quinoa, amaranth and buckwheat along with a little sorghum and brown rice flour.

  3. Thank you for the kind invitation, but I am reserving that recipe for future publication. I will announce on tmy blog when it is released.

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