Is bread high in dairy proteins?

What to know about bread

Bread grades E for gluten, so ordinary wheat, rye and barley loaves are out with coeliac disease or gluten sensitivity. The grade that explains more people is the quieter one: bread scores C for fructans and C for FODMAPs, and blinded trials in people who feel unwell after wheat but test negative for coeliac disease have pointed at wheat fructans, not gluten, as what actually reproduces the bloating. That distinction changes what you do about it, because gluten is all or nothing while fructans are dose dependent. If one slice is fine and two leave you distended, you are reading a FODMAP threshold rather than a gluten problem. Bread also collects a row of borderline B grades (histamine, tyramine, salicylate, nickel, free glutamate, lectin) from yeast fermentation and from being a many ingredient food, and it grades E for eosinophilic esophagitis compatibility because wheat is one of the standard foods removed in that elimination diet.