Following a gluten-free diet doesn't mean you have to skip the bread aisle all together, but take care: Many gluten-free bread products contain higher amounts of fat, sugar and calories. Also, be sure to check the use-by date, as gluten-free breads typically contain few preservatives and are made using starches that tend to go stale faster.
Alice Bast, founder and president of the National Foundation for Celiac Awareness, Ambler, Pa., recommends choosing breads fortified with folic acid, iron and B vitamins when possible.
Very few manufacturers currently fortify gluten-free flours, but a fortified gluten-free loaf is worth seeking out, as many people following a gluten-free diet are deficient in these vitamins and nutrients.
Tribune Content Agency