07/01/2026
Can we talk about store-bought Gluten-free bread for a second? And how ordinary it is 😔�Half the time it’s gluey or dry, tiny, and full of ingredients I can’t even pronounce — all just so it can last forever on the shelf.
That’s why I’ve been loving making gluten-free bread at home in the Thermomix.�Simple, nourishing ingredients, no weird additives or preservatives, no soy and it tastes amazing!
Plus, it does all the hard mixing for me… and the thermomix does the clean up.�Once you start making your own, it’s really hard to go back.
FYI Here is more info on hidden nasties often contained in gluten free bread
Gluten-free breads often hide preservatives like calcium propionate (E282), potassium sorbate (E202), and sulphites (E220-224) to prevent mold and extend shelf life, with xanthan gum (E415) and hydroxypropyl methylcellulose (E464) acting as vital binders to mimic gluten's structure, making them feel less crumbly. While these additives are generally considered safe, some people experience sensitivities, and GF loaves often contain higher levels of sugar, fat, and refined starches to improve texture and taste, leading to highly processed products.
