What Is Your Opinion?

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What Is Your Opinion? The best bread Rate Topic:

#1 micheleph

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Posted 04 October 2005 - 12:53 PM

I am looking for a really good bread to enjoy with a meal, while everyone is eating their bread, over the holidays. I have tried a lot of bread but have yet to find one that I can pull out of the oven crusty on the outside and warm and soft on the inside. Oh, I would really like it if it didn't fall apart too. Maybe I am just asking to much?
Has anyone had such a gluten-free bread? I would be forever grateful if you could share the name of the bread with me!

Thank you thank you.

#2 jenvan

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Posted 04 October 2005 - 01:06 PM

hmm, so you are looking not for a sandwich bread so much? kinnikinnick makes these really great english muffins (thicker than real ones). i use them as my sub for "rolls" at holiday/family dinners with butter and jam. you can toast them in the oven. we also like to toast them on the grill with burgers etc. chebe also has great bread mixes you could try--you could make quite a few variations from the mixes they have available. i also like some of the manna from anna mixes too. they have a pretty good soft bread texture--not spongey like many gluten-free breads.

~~~~~~~
Jen
Indianapolis, IN

gluten-free since Feb 2005
dairy-free

#3 LaurieAnn13

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Posted 04 October 2005 - 02:41 PM

My new favorite is the bread that Whole Foods makes... The brand is The Gluten-Free Bakehouse, so far, I would have to say their bread is the closest I have found to "real" bread.... My personal favorite is the sundried tomato and roasted garlic bread....

Good Luck!

Laurie

Positive blood test results
gluten-free since September 2001
Denver, Colorado

#4 pixiegirl

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Posted 04 October 2005 - 03:01 PM

Manna by Anna. Second place is Whole foods market.

#5 KaitiUSA

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Posted 04 October 2005 - 05:01 PM

1. Cybros Rice Rolls
2. Kinnikinnick
3. Foods By George Cinnamon English Muffins

Kaiti
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Gluten-free since January 2004
Arkansas

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#6 Carriefaith

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Posted 04 October 2005 - 05:13 PM

Sterk's bread is my favorite.
http://www.allergygrocery.com/Merchant2/me...roduct_Count=22

Carrie Faith

Diagnosed with Celiac Disease in March 2004
Postitive tTg Blood Test, December 2003
Positive Biopsy, March 3, 2004

#7 jerseyangel

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Posted 12 October 2005 - 05:59 PM

Another good bread is from Whole Foods Gluten Free Bakery--the cinnamon raisin bread. It is great toasted.

Patti

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#8 Jnkmnky

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Posted 12 October 2005 - 06:01 PM

Gluten free bakery items by whole foods- so good.
Foods by George corn muffins- toasted in a toaster oven with butter...yum.
Banana bread by the gluten free whole foods bakery-like real bread.

I believe in God.

#9 killernj13

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Posted 12 October 2005 - 06:53 PM

[quote name='LaurieAnn13' date='Oct 4 2005, 02:41 PM']
My new favorite is the bread that Whole Foods makes... The brand is The Gluten-Free Bakehouse, so far, I would have to say their bread is the closest I have found to "real" bread.... My personal favorite is the sundried tomato and roasted garlic bread....

Good Luck!

Laurie
<{POST_SNAPBACK}>
[/quote

Laurie,
I would have to agree with you on the garlic & tomato bread from Whole Foods

Kevin

#10 burdee

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Posted 12 October 2005 - 07:54 PM

I like Kinnikinnick Brown Sandwich Bread and Ener-G Foods Brown Rice Sweet Potato English muffins and Harvest Bread.
BURDEE

Gluten, dairy, soy, egg, cane sugar, vanilla and nutmeg free. Enterolab diagnosed gluten/casein intolerant 7/04; soy intolerant 8/07. ELISA test diagnosed egg/cane sugar IgG allergies 8/06; vanilla/nutmeg 8/06. 2006-10 diagnosed by DNA Microbial stool tests and successfully treated: Klebsiella, Enterobacter Cloaecae, Cryptosporidia, Candida, C-diff, Achromobacter, H. Pylori and Dientamoeba Fragilis. 6/10 Heidelberg capsule test diagnosed hypochloridia. Vitamin D deficiency, hypothyroiditis, hypochloridia and low white blood cells caused vulnerability to infections. I now take Betaine HCl, probiotics, Vitamin D, thyroid supplement, arabinogalactan and DHEA to improve immunity.

#11 cornbread

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Posted 12 October 2005 - 09:26 PM

If you want to make your own, the 'Homemade Wonderful gluten-free Bread' mix by Bob's Red Mill is very good. Turns out a great loaf of white bread. Texture is terrific - it's a little heavier than flour bread but it's soft in the middle with a crust, (hey, like bread!) and it doesn't fall apart or crumble so you can make sandwiches no problem, and toasted it is lovely. I just make mine in a mixer and the oven, very easy.

#12 kevsmom

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Posted 13 October 2005 - 02:36 PM

Glutano Corn Bread is really good. I took 2 frozen slices, wrapped them in a paper towel and nuked them for 30 seconds. They came out feeling FRESH and SOFT! I made a peanut butter and jelly sandwich on them. Yum.

Diagnosed with Celiac Disease April 2005
Diabetic

#13 BabySnooks

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Posted 14 October 2005 - 09:02 PM

jenvan, on Oct 4 2005, 04:06 PM, said:

I went without bread for 3 months because of the yucky breads I had tried that didn't even resemble real bread! Then I discovered Breads from Anna and it is wonderful! She makes a wonderful bread mix. I ate 3 slices as soon as it came out of the oven.

[size=3]BabySnooks
Diagnosed with celiac disease July 8, 2005 by endoscopy and colonoscopy.
Rediagnosed with Celiac Sprue August, 2006 with positive duodenal and small bowel biopsies.

#14 Felidae

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Posted 15 October 2005 - 03:39 PM

I just started making Bette Hagman's Four Bean Flour breads. Wow, this is the closest thing to real bread that I have yet to see and taste. If you can bake your own breads, give her cookbooks a try.

Tapioca intolerant
First cousin dx'd with Celiac Disease
Grandmother died of malnutrition b/c everything made her sick... sounds like celiac to me.
Gluten-free since June 2005
Dx with IBS February 2005
Blood tests both negative (or inconclusive?) for celiac (in 2002 and 2004)

#15 rma451

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Posted 16 October 2005 - 02:55 PM

hi,
I just bought the book"the best Gluten-Free" Donna Washburn
she has a recipe for raisin cinnamon bread , unbelievable, awesome,
my family felt it was better than the gluten version in stores.
I played with it just a little changed a few flours for my preference and added a little vanilla,
It was high, not crumbly, moist , tender flavorfull, nice crust , need I say more ,lol
I have made several diffrent recipes for breads this was by far my favorite, with the other being a white bread that uses some almond flour . that one was bery good too.
this one recipe paid for the book . It is that good.
gl rosie