Assorted breads. Three loaves of bread with rolls of bread in the background. From left, the loaves of bread are: white bread, a type of brown bread and a gluten-free bread. Cereal grains, most often wheat, are ground into flour for making bread. The bread slices at lower right contain parts of the cereal grain, and so have a higher fibre content than white bread. A gluten-free bread is made with materials free of gluten, the albumin protein that is found in some cereals, especially wheat. Gluten damages the intestines in people who have the rare condition of coeliac disease (gluten enteropathy). Bread contains lots of carbohydrates, an essential source of energy in the diet.