Gluten-free bread

Gluten-free bread is a type of bread specially made for people who suffer from celiac disease, gluten sensitivity, or those who wish to avoid this protein for health or dietary reasons. Unlike traditional bread, this bread does not contain wheat, barley, or rye, the grains that contain gluten, but is instead prepared with alternative flours such as rice, corn, almond, sorghum, or cassava.

The origin of gluten-free bread dates back to the increased awareness of food allergies and intolerances in recent decades, driving innovation in products suitable for gluten-free diets worldwide. Today, its production is common in many regions, especially in countries with high demand such as the United States, Europe, and Latin America.

Among its properties, its ability to provide energy and its variable fiber content stand out, depending on the ingredients used. Furthermore, it is often a lighter and more digestible option for people with intolerance, although it is important to check the specific nutritional value of each brand or recipe.

In different regions of Latin America, gluten-free bread may be called by different names, although the most common and understood term is "pan sin gluten". It can also be referred to as "pan apto para celíacos" (bread suitable for celiacs), "pan libre de gluten" (gluten-free bread), or simply "pan especial" (special bread) in contexts where its gluten-free characteristic is to be highlighted.