Gluten in White Bread: What You Need to Know

White bread is made from wheat flour, which contains gluten. Gluten is a protein that gives bread its structure and elasticity. Without gluten, bread would be crumbly and flat.

The amount of gluten in white bread varies depending on the type of flour used. Bread flour has a higher gluten content than all-purpose flour, which results in a chewier bread. Cake flour has a lower gluten content than all-purpose flour, which results in a lighter, more tender bread.

If you are allergic to wheat or gluten, you should avoid white bread. There are many gluten-free breads available that are made from alternative flours, such as rice flour, almond flour, and coconut flour.