According to Dr. Daniel A. Leffler of the Beth Israel Deaconess Medical Center, most people derive no benefit from switching to wheat-free bread, notes the Harvard Health Blog. The only people who may feel better and see improvements in overall health are those who are sensitive to gluten, a protein found in wheat, or those who have Celiac disease and are gluten-intolerant. Wheat-free bread can improve cholesterol levels, regulate digestive health and improve energy in people suffering from Celiac disease.
However, some experts believe that even people who are gluten-averse should avoid gluten-free bread. Gluten-free breads raise blood sugar levels and can result in nutritional deficiencies because they are low in fiber and are not fortified with B vitamins. Since wheat products are major sources of B vitamins and dietary fiber, people who switch to wheat-free bread must add other fiber-rich grains and foods to their diets, such as brown rice or quinoa, beans, and fruits and vegetables.
Gluten-free bread is also more expensive than wheat bread; a 2008 study found gluten-free products to be 242 percent more expensive than their regular versions, according to Time Magazine. Therefore, before making the decision to switch to a gluten-free diet, it is important to be tested for a gluten allergy in order to receive an accurate diagnosis.