Gluten is what gives conventional bread its stretch and chew. Recreating that without it is one of the hardest challenges in gluten-free baking — but it's far from impossible.
How a Gluten-Free Loaf Holds Together
Instead of wheat gluten, BFree uses a blend of gluten-free starches and pulse proteins that trap air and set into a soft, sliceable crumb. The result behaves like the loaf you remember.
Getting the best from a gluten-free loaf comes down to a few simple habits:
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The Bottom Line
A great gluten-free loaf is as much about how you store and serve it as how it's made. Treat it right and you'll never miss the wheat.
