What are the most common allergens in gluten-free bread?

Common Allergens in Gluten-Free Bread

While gluten-free bread eliminates wheat, it may still contain other allergens. Potential Allergens:

– Eggs: Commonly used in gluten-free bread as a binder.

– Dairy: Some gluten-free breads include milk or milk derivatives.

– Nuts: Almond flour is a popular ingredient in some gluten-free breads.

– USA Labeling: In the USA, allergens must be clearly labeled on packaged foods, making it easier for consumers to avoid potential allergens.

Tip: Always read labels carefully if you have multiple food allergies, and consider contacting the manufacturer if you have concerns.