Udi's, Katz, Canyon Bakehouse and Glutino are brands offering gluten-free bread. Other manufacturers of gluten-free bread and baked goods include Three Bakers, Schar and Kinnikinnick.
Gluten-free bread does not contain wheat. Common wheat substitutes include rice flour, almond flour, coconut flour and corn meal. Other recipes call for flours made from potatoes, beans, millet and amaranth.
Gluten-free rolls and sandwich breads often contain rice flour. Some brands contain a combination of brown and white rice flour, while others use white or brown rice flour exclusively. Corn meal is a popular additive found in many rice flour breads. It is also the primary ingredient in cornbread and spoon bread.
Almond and coconut flours appear in many sweet gluten-free breads. Recipes for banana bread, zucchini bread and pumpkin bread work particularly well with these flours.
Garbanzo bean flour, also called chickpea flour, is a popular ingredient in gluten-free flatbreads such as Italian faina and Indian naan. This mild-tasting flour becomes darker and more flavorful when toasted in a dry pan before baking.
In addition to bread, many manufacturers offer gluten-free tortillas, pizza dough, muffins, stuffing and cookies. Many health food stores and natural-foods retailers also carry gluten-free cake, cookie and brownie mixes.