Bread

Many types of bread may be introduced as soon as baby is ready to start solids, which is generally around 6 months of age, but take care when serving. Bread is a common choking hazard, and some styles pose a higher risk than others. See our serving suggestions for types of bread that minimize the risk for babies and toddlers. In addition, bread typically contains wheat and other common food allergens, such as cow’s milk, egg, and sesame. When sharing bread with babies under 12 months of age, avoid varieties that contain honey, which is associated with a risk of infant botulism.

For thousands of years, humans have been baking bread by drying and grinding plants into meal, mixing flour with water, and exposing dough to heat. The food’s origin is linked to flatbread—a simple dough cooked quickly on a hot surface. Today, bakers produce hundreds of savory and sweet breads across the world, from Afghani bolani and Chinese laobing, to Indian papadum to Jamaican bammy, to Mexican pan dulce and Nepali sel roti.

Yes. All bread offers plenty of carbohydrates plus some fiber and protein, too. Nutrition varies widely depending on the type of bread, with some offering more nutrients than others. Some breads are fortified with added vitamins and minerals, while others are not.

Most breads are nutritious for babies for a variety of reasons. Bread is typically rich in carbohydrates, which provide fast energy to fuel baby’s growth and activity. Different types can also offer nutrients like B vitamins, iron, and more. Whole grain and sprouted breads typically contain more protein and fiber to help support growth and digestive function, while the nutrients in sourdough bread are more absorbable by the body as a result of being fermented. Even white bread, while commonly regarded as less nutritious, is often fortified with folate and iron, which are important nutrients for baby.

Yes. Bread often contains common food allergens like cow’s milk, egg, sesame, and wheat. Read labels closely and wait to introduce bread until all common allergens on the ingredient list have been safely introduced. 

Wheat (alongside other gluten-containing cereals grains) is classified as a global priority allergen by the World Health Organization. Wheat is one of the most common food allergens in children. Fortunately, two-thirds of children outgrow the allergy by their 12th birthday.

It is important to note that wheat allergy is not the same as celiac disease. While a wheat allergy may be outgrown, celiac disease requires a strict, lifelong gluten-free diet and lifestyle. A gluten “allergy” is typically a misnomer, often in reference to celiac disease.

While rare, some individuals have a condition known as wheat-dependent, exercise-induced anaphylaxis, which can result in a severe allergic reaction if the person exercises within a few hours after eating wheat. These patients should avoid eating wheat in the four hours before strenuous activity.

Lastly, individuals with Oral Allergy Syndrome (also known as pollen food allergy syndrome) may be sensitive to wheat, particularly those who are allergic to grass pollen. Oral Allergy Syndrome typically results in short-lived itching, tingling, or burning in the mouth, and can also result in gastrointestinal distress (abdominal pain, cramping, bloating, or diarrhea) in some cases - especially if the grain was not properly digested and the proteins reach the lower GI tract intact. While uncomfortable, it is unlikely to result in a dangerous reaction.

If you suspect baby is allergic to wheat, talk to a pediatric health care provider before introducing bread at home. As you would when introducing any new food, start by offering a small quantity for the first few servings and watch closely for any signs of an allergic reaction. If there is no adverse reaction, gradually increase the amount over future servings.

Yes. Both very soft breads and very hard, cracker-like breads have qualities that increase choking risk, as well as breads with high-risk foods baked into them. Cracker-like breads and breads with dried fruit, nut pieces, and large seeds are among the common choking hazards for young children. Additionally, soft breads like brioche, challah, and deli rolls tend to soften and stick together upon contact with saliva, forming a sticky clump that can cling to the tongue and roof of the mouth and cause gagging. To reduce the risk, prepare and serve bread in an age-appropriate way. As always, make sure to create a safe eating environment and stay within an arm’s reach of baby during mealtime. 

Learn the signs of choking and gagging and more about choking first aid in our free guides, Infant Rescue and Toddler Rescue.

There are many benefits to offering bread to baby, including development of oral motor skills and expanding baby's experience with diverse foods and flavors. Bread can be terrific for strengthening the jaw and helping baby learn how to bite and tear. Crusty boules, sourdough, baguette, bagel, bialy, ciabatta, filone, flatbreads, ka’ak, pretzel bread, and roti all provide a beneficially challenging texture for new eaters. These breads will be the hardest to consume, so try serving them after baby already has some food in the belly.

For the youngest babies, toast tends to be safer and easier for a baby to manage in the mouth. Untoasted bread can form a sticky mass in baby’s mouth that is challenging to move around and could form a sticky plug in the airway leading to choking.

Yes, as long as a child does not have celiac disease, non-celiac gluten sensitivity, or wheat allergy. Read more in our Celiac FAQ.

Gluten is a type of protein in wheat and other grains such as barley, rye, and some oats. Gluten is edible, but it becomes problematic for individuals with celiac disease, an autoimmune disease, characterized by damage of the small intestine when gluten is consumed. Some individuals may be sensitive to gluten but may not have an allergy or celiac disease. In some cases, this may be non-celiac gluten sensitivity. Talk to a health care provider if you are concerned about issues related to gluten and digestion.

Bagels may be introduced as soon as baby is ready to start solids, which is generally around 6 months of age, as long as they are free of honey, which is associated with a risk of infant botulism. To minimize choking risk, toast the bagel and cut one half into a half-moon shape. Avoid styles that contain nut pieces, large whole seeds, or dried fruit like raisins, which pose a higher choking risk for young children. Note that bagels often contain common food allergens, (for example dairy, egg, sesame, soy, tree nut, and wheat) so read labels carefully and wait to offer bagels until all common food allergens are safely introduced. Finally, keep in mind that bagels are hard to tear and chew, so for babies under 12 months of age, a toasted bagel will be more of a tool for building eating skills and a food teether than a food to fill the belly. To offer more opportunities for consumption in the meal, try serving a toasted bagel with a soft, spreadable dip like labneh, ricotta cheese, thinned out nut or seed butters, whipped cream cheese, or yogurt.

It depends on the type. While crispy, cracker-like flatbreads are best reserved for older toddlers, soft flatbreads may be offered as soon as baby is ready for solids, which is generally around 6 months of age. That said, certain types, like injera, roti, wheat tortillas, and others may get gummy in baby's mouth. Try lightly toasting these flatbreads to make them firmer and less likely to soften and stick in the mouth or consider waiting to share once a child has more developed eating skills, which typically happens around the first birthday. For babies who are still learning how to pick up food, try rolling soft flatbreads into a stick shape, which is easier for baby to grab and hold. Note that flatbreads often contain common food allergens, (for example dairy, egg, sesame, soy, tree nut, and wheat) so read labels carefully and wait to offer until all common food allergens are safely introduced.

There is no defined amount of bread that a baby or toddler can have in a day. How much food a child eats, including bread, can depend on a child’s age, appetite, family practices, and individual needs. Some days, a child may eat more bread, other days, they may consume less. Both of these scenarios are completely normal. 

Toddlers and young children sometimes love bread so much that they fill up on it, which lowers their interest in other foods to nourish their developing bodies. The goal is to continue to offer a variety of foods, in addition to bread. If it is hard to engage a toddler in food that is not bread, it can help to offer other parts of the meal before bringing bread to the table.

Most breads offer various health benefits for toddlers. Bread is typically rich in carbohydrates to fuel a toddler’s energy. Some breads are more nutrient-dense than others. For example, whole grain breads typically contain more fiber to support digestive function. Ultimately, the healthiest bread for toddlers is one that is accessible, nourishes their body with energy and satisfaction, and connects them to their family's food culture.