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Rudi's Gluten Free Multigrain Bread


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#1 Ginsou

 
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Posted 04 August 2011 - 03:29 PM

Today while browsing at Costco in Colorado Springs, CO I came across Rudi's Gluten Free Multigrain bread, 2- 18 oz. loaves for $6.99. You have to buy a package of two. I have found this bread a much better buy over another popular brand, and now have made this my bread of choice for store purchased gluten free bread. I do not know if it is carried at other Costco stores in other states, but I was estatic to find this product at this price.At last, a bread I can afford.
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#2 GlutenFreeManna

 
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Posted 04 August 2011 - 04:47 PM

Thanks for the reminder! I believe someone else here reported finding it in a Northern Virginia Costco. I need to check my store. I don't currently have a Costco membership but if they carry Rudi's I will get one just for that! Rudi's is my favorite over that other one with the simialar sounding name too. ;)
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A simple meal with love is better than a feast where there is hatred. Proverbs 15:17 (CEV)

#3 rosetapper23

 
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Posted 04 August 2011 - 08:21 PM

Ha ha! Yes, I also switched from the "U" to the "R" bread!
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#4 freeatlast

 
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Posted 05 August 2011 - 06:08 AM

I only tried U once. Never again. Thanks for the Costco heads up. Yes, that would definitely save me $ to join just for R bread. LOVE their cinnamon raisin.
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Proofreader, copy editor, herb gardener and an evolving gluten-free cook.

Had a reaction to wheat, oats, rye, and barley in a lab test done by a homeopathic doctor in 1997. Have been mostly gluten-free since then. Also highly allergic to MSG.

Here's a quote I ran across when researching self-advocacy for children with special needs that I like: "Our subconscious picks up on each positive action we take on our own behalf, lifting the spirit and deepening our self-respect." Kat James

#5 love2travel

 
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Posted 05 August 2011 - 07:28 AM

I only tried U once. Never again. Thanks for the Costco heads up. Yes, that would definitely save me $ to join just for R bread. LOVE their cinnamon raisin.


I would love to know the comparison between R and U. Would someone enlighten me on the texture, visual appeal, flavour? I have not ever seen R here (unsure if it is available in Canada) and am wondering what I am missing? I only eat bread about once a week (or less) because the real glutenous version is forever implanted in my brain so nothing compares. Sure, some homemade gluten-free is ok, but will never be the same. Sigh...

I would to love sink my teeth into a thick chewy crusty bread perfect for making bruschetta or crostini. Anything like it on the market?

Did find some Lara bars and was quite underwhelmed. They were alright but I would happily live without! :P
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<p>Confirmed celiac disease February 2011 from biopsies. Strictly gluten free March 18 2011.Diagnosed with fibromyalgia April 13 2011.3 herniated discs, myofascial pain syndrome, IT band syndrome, 2 rotator cuff injuries - from an accident Dec. 07 - resulting in chronic pain ever since. Degenerative disc disease.Osteoarthritis in back and hips.Chronic insomnia mostly due to chronic pain.Aspartame free May 2011.

When our lives are squeezed by pressure and pain, what comes out is what is inside.

#6 Ginsou

 
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Posted 05 August 2011 - 07:30 AM

I only tried U once. Never again. Thanks for the Costco heads up. Yes, that would definitely save me $ to join just for R bread. LOVE their cinnamon raisin.

I recently took out the Costco membership only because one opened up near where I live in Arizona....I also belong to Sam's, and the membership cost is split between my sister and I. I also love Rudi's Cinnamon bread, and Costco only sells the multigrain, which I also prefer. I found the Rudi's bread near the bread/cakes/pastry area in an open freezer case on an end aisle....I never venture into that area because of my many food allergies, but hubby was looking for a loaf of gluten bread so I tagged along and am glad I did.I also am able to eat a Costco rotisserie chicken...no wheat,dairy or soy in it. I had to stop eating Sam's rotisserie chicken years ago because of the ingredients. Will have to check the ingredients again next time I shop. Really hate to have membership in both stores, but for me it is necessary. Have purchased a freezer that is kept well stocked with safe food.
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#7 rosetapper23

 
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Posted 05 August 2011 - 10:12 AM

Love2travel,

We in California FINALLY have Against the Grain baguettes available to us through Whole Foods. I also longed to eat a gluten-free version of sourdough bread--and now I have it! The two varieties that I've found are the Original and Rosemary baguettes. Here's Against the Grain's website:

www.againstthegraingourmet.com
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#8 DMarie

 
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Posted 21 August 2011 - 06:17 PM

I would love to know the comparison between R and U. Would someone enlighten me on the texture, visual appeal, flavour? I have not ever seen R here (unsure if it is available in Canada) and am wondering what I am missing? I only eat bread about once a week (or less) because the real glutenous version is forever implanted in my brain so nothing compares. Sure, some homemade gluten-free is ok, but will never be the same. Sigh...

I would to love sink my teeth into a thick chewy crusty bread perfect for making bruschetta or crostini. Anything like it on the market?

Did find some Lara bars and was quite underwhelmed. They were alright but I would happily live without! :P


If I were using store bought bread to make bruschetta or crostini, I would choose R. I have tried both, and like both. My favorite is R as I think it has a little bit more depth of flavor than U. That said, R does not hold up as well when making a sandwich on non-toasted bread. My son can make a sandwich in the morning before school, and still eat it in one piece at lunch. I have always preferred my sandwiches on toasted bread, but on the occasion that I am in a rush and don't have time to toast, U definitely works better. I think U bread holds up better in general, as compared to R.

I found a wonderful recipe for french bread on the Fire and Salt website. It is my family's favorite. We are 4 out of 5 of us gluten free. I have to say, it took each of us, on average, 2 to 3 years of being away from bread before we were able to find some gluten free breads that we liked. I think we had to be away from the flavor of wheat long enough to be able to appreciate other flavors that were not the same as wheat...but still good.

Dawn
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Dawn

Gluten Intolerant. Celiac bloodwork - negative (levels were tested after being very low gluten for over a year).
No other testing done (not worth the pain). Mostly Gluten Free since 2003. Stopped all gluten 2006.

2 daughters also gluten intolerant (14 and 18). Youngest is very sensitive. Bloodwork done before trying a gluten free diet - negative. Oldest decided to do a gluten challenge before any testing.

#9 GlutenFreeManna

 
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Posted 22 August 2011 - 04:49 AM

If I were using store bought bread to make bruschetta or crostini, I would choose R. I have tried both, and like both. My favorite is R as I think it has a little bit more depth of flavor than U. That said, R does not hold up as well when making a sandwich on non-toasted bread. My son can make a sandwich in the morning before school, and still eat it in one piece at lunch. I have always preferred my sandwiches on toasted bread, but on the occasion that I am in a rush and don't have time to toast, U definitely works better. I think U bread holds up better in general, as compared to R.

I found a wonderful recipe for french bread on the Fire and Salt website. It is my family's favorite. We are 4 out of 5 of us gluten free. I have to say, it took each of us, on average, 2 to 3 years of being away from bread before we were able to find some gluten free breads that we liked. I think we had to be away from the flavor of wheat long enough to be able to appreciate other flavors that were not the same as wheat...but still good.

Dawn


Isn't it funny how different people can expereince completey different things? My expereience has been the opposite! Udi's untoasted falls apart for me at the slightest bit of moisture in a sandwich and texture-wise it is NOT good untoasted--it's sort of rough, dry and scratchy feeling in my mouth. I need lots of water to choke down a PB and J on untoasted Udi's. Rudi's, on the other hand holds together better (although it will still break apart with lots of moisture or if dipped in a sauce) and if lightly warmed or toasted it gets a little soft in the middle like wonder bread. It's completely eddible to me untoasted however too. Rudi's does break too easy when it's still frozen, however. Sometimes I have to take severel pieces out that are stuck together and wait for them to defrost enough before attempting to pull them apart. I currently have a bag of broken slices waiting to be made into croutons or bread crumbs because I broke them in half while trying to get two frozen pieces apart. If I used the brea dmore often I would proabbly store it in my fridge and not have that problem. I wonder if the way you store the bread impacts the texture and hardiness? I know some stores keep Udi's in the freezer and some keep it on the shelf. Perhaps that is why there are so many differing experiences with these gluten-free breads?
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A simple meal with love is better than a feast where there is hatred. Proverbs 15:17 (CEV)

#10 freeatlast

 
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Posted 22 August 2011 - 01:43 PM

Love2travel,

We in California FINALLY have Against the Grain baguettes available to us through Whole Foods. I also longed to eat a gluten-free version of sourdough bread--and now I have it! The two varieties that I've found are the Original and Rosemary baguettes. Here's Against the Grain's website:

www.againstthegraingourmet.com

I tried a sample of Against the Grain's pizza at Whole Foods several months ago and have never been able to find one in their freezer pizza section since. So good! By far the best gluten-free frozen pizza I have ever eaten.
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Proofreader, copy editor, herb gardener and an evolving gluten-free cook.

Had a reaction to wheat, oats, rye, and barley in a lab test done by a homeopathic doctor in 1997. Have been mostly gluten-free since then. Also highly allergic to MSG.

Here's a quote I ran across when researching self-advocacy for children with special needs that I like: "Our subconscious picks up on each positive action we take on our own behalf, lifting the spirit and deepening our self-respect." Kat James

#11 love2travel

 
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Posted 22 August 2011 - 02:11 PM

I tried a sample of Against the Grain's pizza at Whole Foods several months ago and have never been able to find one in their freezer pizza section since. So good! By far the best gluten-free frozen pizza I have ever eaten.

I just checked out the website - those baguettes look like they should! Too bad we have nothing of the sort in Canada. Seems like we are almost always far behind the U.S. with gluten-free products... :( Hopefully we will see it here soon!
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<p>Confirmed celiac disease February 2011 from biopsies. Strictly gluten free March 18 2011.Diagnosed with fibromyalgia April 13 2011.3 herniated discs, myofascial pain syndrome, IT band syndrome, 2 rotator cuff injuries - from an accident Dec. 07 - resulting in chronic pain ever since. Degenerative disc disease.Osteoarthritis in back and hips.Chronic insomnia mostly due to chronic pain.Aspartame free May 2011.

When our lives are squeezed by pressure and pain, what comes out is what is inside.

#12 fantasticalice

 
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Posted 25 August 2011 - 02:42 PM

WHAT ABOUT THE SUGAR!!!!????
My biggest peve is the sugar.
Everything tastes like
Sara Lee! YCK!
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Alice in Gluten-Free Wonderland

#13 freeatlast

 
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Posted 25 August 2011 - 03:18 PM

Isn't it funny how different people can expereince completey different things? My expereience has been the opposite! Udi's untoasted falls apart for me at the slightest bit of moisture in a sandwich and texture-wise it is NOT good untoasted--it's sort of rough, dry and scratchy feeling in my mouth. I need lots of water to choke down a PB and J on untoasted Udi's. Rudi's, on the other hand holds together better (although it will still break apart with lots of moisture or if dipped in a sauce) and if lightly warmed or toasted it gets a little soft in the middle like wonder bread. It's completely eddible to me untoasted however too. Rudi's does break too easy when it's still frozen, however. Sometimes I have to take severel pieces out that are stuck together and wait for them to defrost enough before attempting to pull them apart. I currently have a bag of broken slices waiting to be made into croutons or bread crumbs because I broke them in half while trying to get two frozen pieces apart. If I used the brea dmore often I would proabbly store it in my fridge and not have that problem. I wonder if the way you store the bread impacts the texture and hardiness? I know some stores keep Udi's in the freezer and some keep it on the shelf. Perhaps that is why there are so many differing experiences with these gluten-free breads?

The only one I like is Rudi's cinnamon raisin toasted. Absolutely can barely even eat Betty Crocker's yellow gluten-free cake mix because it tastes so bad. The brownies are great! But, that's not bread. Am looking forward to trying Rudi's multigrain bread very much.
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Proofreader, copy editor, herb gardener and an evolving gluten-free cook.

Had a reaction to wheat, oats, rye, and barley in a lab test done by a homeopathic doctor in 1997. Have been mostly gluten-free since then. Also highly allergic to MSG.

Here's a quote I ran across when researching self-advocacy for children with special needs that I like: "Our subconscious picks up on each positive action we take on our own behalf, lifting the spirit and deepening our self-respect." Kat James

#14 GlutenFreeManna

 
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Posted 25 August 2011 - 04:42 PM

The only one I like is Rudi's cinnamon raisin toasted. Absolutely can barely even eat Betty Crocker's yellow gluten-free cake mix because it tastes so bad. The brownies are great! But, that's not bread. Am looking forward to trying Rudi's multigrain bread very much.


I've never seen the cinnamon raisin bread but that okay because I never really ate cinnamon raisin bread when I could eat gluten. The multi-grain bread is pretty good. BC yellow cake mix is very, very dry. It's only tolerable to me if I add some pumpkin puree and make cucakes with lot so of icing, NOT cake. Pamela's white cake mix is the best I've tried but I don't think I can have that anymore since most of her products have milk in them.
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A simple meal with love is better than a feast where there is hatred. Proverbs 15:17 (CEV)

#15 freeatlast

 
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Posted 26 August 2011 - 02:29 AM

I've never seen the cinnamon raisin bread but that okay because I never really ate cinnamon raisin bread when I could eat gluten. The multi-grain bread is pretty good. BC yellow cake mix is very, very dry. It's only tolerable to me if I add some pumpkin puree and make cucakes with lot so of icing, NOT cake. Pamela's white cake mix is the best I've tried but I don't think I can have that anymore since most of her products have milk in them.

I never ate cinnamon raisin bread pre-gluten-free either :)
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Proofreader, copy editor, herb gardener and an evolving gluten-free cook.

Had a reaction to wheat, oats, rye, and barley in a lab test done by a homeopathic doctor in 1997. Have been mostly gluten-free since then. Also highly allergic to MSG.

Here's a quote I ran across when researching self-advocacy for children with special needs that I like: "Our subconscious picks up on each positive action we take on our own behalf, lifting the spirit and deepening our self-respect." Kat James




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