And the Best Gluten-Free Bread Recipe Is…

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The quest for the best gluten-free bread recipe that both tastes delicious and makes you feel great is like trying to find a needle in a haystack…until you try this best gluten-free bread!

Unfortunately, a vast majority of gluten-free breads out there may claim they are “gluten-free”, but little do consumers realize, these are chock-full with ingredients that are cross-contaminated with gluten and cause similar reactions (like tapioca, casein, rice, soy, corn, cassava).

Gluten-free breads and products that contain cross-contaminating ingredients is a big reason why a significant percentage of people continue to have gluten-like complaints even after being on a gluten-free diet for months!

If this is you, check out the top 4 reasons why gluten-free breads can still make you feel poorly (even when you think you’re making the “right choice”). Then make this best gluten-free recipe ASAP!

P.S. As a bonus, I’ve included instructions for 4 total variations of this gluten-free bread, including:

Classic Coconut Flour Gluten-Free Bread
Zucchini Gluten-Free Bread
Pumpkin Gluten-Free Bread
Banana Gluten-Free Bread

The Top 4 Reasons Why Gluten-Free Breads Still Make You Feel Bad

**#1. You’re actually intolerant to another type of gluten**

Most countries define “gluten-free” products based on the recommendation of the Food and Agricultural Organization of the United Nations and World Health Organization, which actually allows the inclusion of up to 0.3% protein from gluten containing grains in foods labeled “gluten-free.” Hence, the sensitive body is exposed to 0.3% protein, the immune system will recognize and react to the protein.

Additionally, did you know that there are 20 shades of gluten, and most food intolerance tests and food companies only test for or exclude one type of gluten from products—known as alpha-gliadin 33 MER?

Today, the wheat we consume in America is hybridized “modern wheat” —meaning it’s a completely new engineered form of wheat (entirely different from the gluten and wheat many of our parents or grandparents ate back in the day), and sometimes these gluten-like proteins can sneak into our restaurant takeout, gluten free bread or beer.

#2. You’re eating lots of cross-contaminated or cross-reactive foods

Gluten cross-contamination basically means a certain gluten-free food has been exposed or processed in a factory with gluten. Gluten cross-reactivity means a certain food you eat causes the same immune response in your body as gluten may.

Studies (1-6) have identified food antigen cross-reactivity such as milk and dairy, rye, barley, oats, spelt, rice, millet, corn, soy, oats, nuts, instant coffee, quinoa, buckwheat, chocolate and even egg whites.

The response to some of these food allergens parallels the response to gliadin and might be relevant to the up regulation of Gluten-Reactivity and celiac disease along with by increased leaky gut.

The best (anti-inflammatory) choices for gluten-free breads and products are coconut flour, arrowroot starch, and tigernut flour.

#3. You’re eating lots processed foods

1 in 10 Americans eat the recommended number of vegetables daily (a total of 3)—including people who follow gluten free or plant-based diets (7). Moreover, 60 to 70% of most Americans’ diets come from processed and ultra-processed foods (8)—even “health” foods like keto bars, paleo protein powder and gluten-free tortillas. Low fiber, low varied, low color diets are the anecdote to ideal gut health.

#4. You have an underlying gut condition

Simply put, poor digestive function can equal poor food tolerance—even to many gluten-free foods. During digestion, all food proteins are enzymatically broken down in the digestive tract. However, if your gut is “weak” (leaky gut, SIBO, dysbiosis, etc.) the degradation of certain foods may not be efficient and relatively large gluten-like peptides can still persist.