grain-free-bread

May We Present: Grain-Free Bread

One-upping their gluten-free brethren, the latest loaves have a healthier and more inventive ingredient list.

The gluten-free train is getting packed — and so is the marketplace. But peruse a few nutrition labels and you quickly see that those choices aren’t always healthier. In an effort to taste like its wheat-y brethren, gluten-free bread in particular often ends up highly processed, hockey-puck hard and not so yummy. “A lot of gluten-free breads still use very refined flours from grains like millet and white rice and starches like tapioca, all of which cause a glycemic spike,” says Tricia Williams, founder of the meal delivery and nutritional counseling service Food Matters NYC. “It’s important to know that sometimes gluten free just ends up being a new brand of junk.” It's time for the next generation of gluten-free: Grain-free.

As any baker knows, making great gluten-free bread is no easy feat, so creating one that’s grain-free is akin to cracking the human genome. Williams, a chef and holistic nutritionist, was up to the challenge. Enter Paleo bread. A grain-free artisanal loaf that’s low glycemic, low carb (1 gram), high protein (12 grams) and now available on the company’s website. Williams worked hard to make sure it would function as well as traditional bread. “You can use it to make sandwiches, regular toast, French toast and croutons. It’s super-moist and holds up really well when you freeze it, too,” she says.

Hu Kitchen founder Jordan Brown is equally committed to the trend of taking bread into “uncharted territory.” He hopes to make the restaurant’s grain-free 80 percent veggie loaf available on the web by spring. “It’s in tune with what we want to push: Focus on eating foods that keep your blood sugar as stable as possible and get your carbs through vegetables,” he says.

Williams, one of Hu’s advisors, adds, “The good news is that things are changing. More grain-free products are coming to market. I think it’s just a matter of time.” For all you early adopters, these grain-free options mean you can have your bread and eat it too: