Looking for some gluten-free bread alternatives? Explore the guide below which covers the best simple swaps to make for all situations, from sweet potato toast to rice cakes, there's a perfect bread substitute for you.
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What breads are gluten-free?
While the most common breads are based on gluten-containing grains like wheat, spelt or rye flour, there are some great alternatives that are naturally gluten-free:
Injera is a bubbly, fermented flatbread from Ethiopia made using teff flour. This flour is highly nutritious and can be used in gluten-free baking like in my Teff Almond Butter Cookies.
Corn tortillas made using masa harina (a specific type of corn flour) are traditional to Mexican cuisine.
Brazilian pão de queijo is made with tapioca starch, eggs, and cheese which is rolled into balls and baked. The result is a delicious puffy, chewy roll. Check out my dairy-free recipe for Brazilian Cheese Bread here.
In France and Italy, chickpea flour flatbreads known as Socca or Farinata are cooked in olive oil until crisp.
Other recipes for flatbreads made with gluten-free grains, like my Brown Rice Tortillas and Sweet Potato Flatbreads aren't traditional but are easy to make and delicious.
You may also find artisanal gluten-free breads (like my Gluten-Free Bagels) which mimic traditional loaves, using blends of gluten-free flours and starches such as millet, sorghum or rice, bound by xanthan gum, flaxseeds, egg whites, or psyllium husk.
What can I substitute for bread that is gluten-free?
Sweet Potato Toast
Thinly sliced planks of sweet potato can be popped into a toaster to soften slightly, or baked for a more tender slice. The result is a slice of 'toast' which can be spread with toppings like nut butter, jam, cottage cheese, avocado or eggs.
This is a great gluten-free substitute for sliced bread eaten for breakfast or a snack as it's so quick to prepare and goes well with a range of sweet and savory toppings.
For more guidance, check out my recipe for Sweet Potato Toast.
Corn Tortillas
These soft, flexible flatbreads are easy to make from scratch using masa harina or are widely available from grocery stores. They can be eaten warm or cut into wedges and fried or baked until crisp.
Warmed corn tortillas are perfect for serving alongside soups or dips, eggs, or using in place of flour tortillas to make quesadillas and mini wraps. If turned into tortilla chips, you can use them sprinkled on salads and soups in place of croutons.
Chickpea Flatbread (Socca)
Chickpea flour (also known as besan or gram flour) is mixed with water to make a thin batter and baked in a skillet with olive oil until crisp around the edges with a slightly creamy center.
It's easy to make at home (find my Socca recipe here!) and can serve as a quick, gluten-free pizza base or simple side to go with dips and European-style entrees. You can also cut up cooked socca into chips and bake until crisp to serve with dips or salads.
Lettuce Wraps
Crisp, fresh lettuce leaves can be the perfect vessel to hold sandwich or burrito fillings, like Chicken Salad or Taco-Seasoned Ground Turkey. They're also great for wrapping up burger patties and toppings!
You can use larger leaves from a round head of lettuce (e.g. butter lettuce) to roll up your fillings, or go with gem or romaine lettuce for boat-shaped cups.
Rice Cakes
Great for snacking, their neutral flavor and crisp texture pairs well with toppings like tuna salad, cheese or nut butter and fruit. Use in place of bread for a variety of bruschetta, open-faced sandwiches or tartine recipes.
Top tips
- Match the flavor of the filling to the gluten-free substitute. Corn tortillas work best with Mexican flavors and savory dips whereas sweet potato toast is perfect for sweet toppings.
- Keep in mind the application you're using the bread alternative for. For dips, choose sturdier options like socca chips or rice cakes. For sandwich fillings, lettuce wraps and corn tortillas are great.
- If using one of these substitutes to make a gluten-free sandwich, it's often best to assemble the sandwich just before eating. Many gluten-free substitutes don't hold up for long if filled with moist fillings and will soften or tear after prolonged contact.
- Always warm corn tortillas before serving (if not freshly made) so they will be flexible and soft. This can be done easily by wrapping a few in some damp paper towel and microwaving for 30-60 seconds.
FAQs
Instead of reaching for store-bought, gluten-free breads, you can try a variety of swaps: lettuce wraps, sweet potato toast, and socca are all delicious alternatives.
Sweet potatoes are a great source of fiber and micronutrients like vitamin A and C. This can make them a healthier alternative to many brands of store-bought, gluten-free bread.
For a low-carb option, try lettuce wraps which are crisp and fresh. Corn tortillas also work well as a vessel for all kinds of sandwich fillings. You can even make an 'open-faced' sandwich by putting your toppings on a slice of sweet potato toast or a rice cake.
Conclusion
In conclusion, there are many great options for gluten-free bread alternatives for all sorts of applications which are simple to make and easy to find. When substituting, take into consideration the textures and flavors of the accompaniments to your bread so you can find the best swap.
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