7 Great Gluten-Free Breads, According to Someone Who Has Tried Them All – Self

For the first few years I lived in New York, my go-to breakfast was a piece of springy Tuscan bread from the bakery below my apartment. I rotated toppings—sometimes pesto and an egg over easy, sometimes avocado and red pepper flakes, sometimes almond butter and little slices of strawberry. I loved the chewy crust of the bread, and the perfect, slightly sourdough-y taste. But thanks to my non-celiac wheat sensitivity, I haven’t had a piece of my beloved Tuscan bread in almost five years. Gluten—a family of proteins found in wheat, rye, barley, and a hybrid grain called triticale—is what give…