Why Eat Gluten Free Whole Wheat Bread When You Can Eat Whole Cell Wheat Instead?

When it comes to choosing a healthy bread, more people are searching for options that are clean, simple, and easier on digestion. That’s where Whole Cell Wheat comes in. While it’s not technically a gluten free whole wheat bread, it’s quickly gaining a loyal following—especially among those with gluten sensitivities—thanks to its all-natural makeup and lack of additives or preservatives.

What Is Whole Cell Wheat?

Unlike traditional whole wheat flour that grinds the grain into a fine powder, Whole Cell Wheat preserves the natural structure of the wheat cell. That means the fiber, nutrients, and enzymes stay intact—and the gluten stays inactive in the crushing process. The result? A hearty, nutritious bread that’s easier on the stomach, full of fiber, and healthy nutrients from wheat.

Why People with Gluten Sensitivities Love It

While Whole Cell Wheat bread does contain gluten and is not safe for those with celiac disease, many people with non-celiac gluten sensitivity report they can eat it without discomfort. That’s because it doesn’t rely on processed flours, preservatives, or dough conditioners that often contribute to digestive issues.

In other words, it’s not a gimmicky imitation of bread. It’s the real thing—just made better.

A Cleaner Label You Can Trust

Whole Cell Wheat bread is made with just a handful of real ingredients: whole cell wheat, water, yeast, salt, honey, and flax. You can also eat Sourdough made with whole cell wheat, date syrup, olive oil, and salt. No preservatives. No additives. No synthetic fillers. It’s the kind of bread your grandparents might have made—only with a modern understanding of digestion and nutrition.

So while it’s not technically gluten free whole wheat bread, it offers many of the benefits people are seeking when they shop in that category: better digestion, no junk, and ingredients you can pronounce and energy from complex carbohydrates. 

Final Thoughts

If you’ve given up on bread because it always left you feeling bloated or sluggish, Whole Cell Wheat might be worth a second look. It’s not for everyone—but for those with gluten sensitivities, it’s often the only bread they can enjoy again.