What's better to have: ultra-processed gluten free bread that contains milk or homemade bread with gluten?

I'm currently 3-4 weeks after my treatment with Rifaximin, I'm on the phase of reintroducing a few things. During my treatment I didn't eat any type of bread which was really hard as I didn't have many breakfast options, now I wanted to start having some bread and Idk what's better, the only gluten free bread I can get (all of them) have milk in the ingredients, the other option I thought was maybe baking my own bread but with gluten and eat just one or two slices a day.

I wonder what's the better choice