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About clairemarie

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  1. I don't have a large food budget, so buying gluten-free bread is a rarity. The last time I had any Rudi's was December -- a few slices over the course of a few days visiting relatives. No problems, there. Tonight I found some of Rudi's cinnamon raisin bread on sale and picked up a loaf. After eating two slices with safe toppings, I felt immediately ill (weak, lots of bloating, fever brain, joint pain, etc...). This typically happens when I'm reacting to something that isn't necessarily a glutening but definitely has my body confused and freaked out. Turns out the new recipe, though producing larger and nice slices of bread, now contains inulin. I suspect this might be the culprit since I haven't seen a lot of other people reporting any reaction. I've never quite sorted out why I react like this to certain fiber-rich foods, but I've definitely had adverse reactions to inulin in the past and wouldn't be terribly surprised... sad, but not shocked. Anyone else given the new Rudi's a go? It looks like they also eliminated sorghum flour in the change. I'm just curious if I'm the only one accidentally burned by the otherwise excellent change.