Gluten low bread is another name for gluten free bread: a loaf formulated without wheat and rye proteins so that people with coeliac disease can eat it safely. Bakers replace gluten’s structure with starches, hydrocolloids and alternative flours, and the products must meet strict gluten thresholds to carry the label. Cross-contact control in bakeries is critical, since tiny amounts of wheat flour can contaminate a whole batch. For coeliacs, reliable gluten-free bread is a dietary staple, not a lifestyle choice, and labelling laws protect them from hidden gluten.