Why Do Gluten Free Breads, Bagels Etc Have To Be Frozen?
Posted 01 May 2012 - 09:40 AM
Posted 01 May 2012 - 11:42 AM
They appear "doughy" because gluten-free baked goods have no gluten in them and so xantham gum or guar gum is used to re-create that elasticity and binds it together, helping it rise.
Once you get past that "gummy" thing, you do not notice it anymore.
Toasting the bagel helps.
It's just the way it is with some gluten-free products. We have to substitute for the loss of gluten in wheat flour and gums provide that. If you overdo it, it can be very gummy indeed.
"Life is not the way it's supposed to be. It's the way it is. The way we cope with it makes the difference." Virginia Satir
"The strongest of all warriors are these two - time and patience." Leo Tolstoy
"If you want to lift yourself up, lift up someone else" Booker T. Washington
“If idiots could fly, the sky would be like an airport.”― Laura Davenport
"Do or do not. There is no try. "- Yoda.
"LTES" Gem 2014
Misdiagnosed for 25+ years; Finally Diagnosed with Celiac 11/01/10. Double DQ2 genes. This thing tried to kill me. I view Celiac as a fire breathing dragon --and I have run my sword right through his throat.
Posted 01 May 2012 - 11:47 AM
As far as the nonfrozen buns that you just bought, I would say that was because the store got them out of the freezer and let them come up to room temperature before stocking them . . . that's just my guess, as I have bought really cold (must be thawing) Udi's bread at my local Krogers.
In my experience, the Udi's buns (and bagels) do seem to start molding fairly quickly, so I would use immediately or put in your freezer.
Throw in the fact that you just paid an arm and a leg for these bread products and you'll want to make sure you actually get to use them and not have to throw them out because of mold.
Experience is what you get when you didn't get what you wanted.
Posted 01 May 2012 - 11:54 AM
There are a few products that are partially cooked with directions to finish them in your oven.
Posted 02 May 2012 - 08:26 AM
When I am ready to eat it, it is always toasted, or zapped in the Micro for 10 sec. which makes it soft like freshly baked......yummmm!
I am a bread lover, so gluten-free bread took me a while to get used to, but I did. So far the best bread to me is Udis's.
Hope this helps
Posted 04 May 2012 - 12:08 PM
Posted 05 May 2012 - 08:10 PM
Posted 28 February 2013 - 11:39 AM
I found this thread while searching for an answer to a question I have. hope someone can help me. I am going away this weekend and want to bring a package of udis bagels I just got. I don't know if there will be a fridge in my hotel room. how long do you think they could stay out for?
thanks in advance
Posted 28 February 2013 - 11:41 AM
Eh, if you had just bought them, i'd think they'd be fine.
Posted 28 February 2013 - 11:43 AM
thanks, I just bought them today, are still frozen. I figured I would take them with me. I just called the hotel, no fridges in the room. so they'd be out till Sunday.
Posted 28 February 2013 - 12:22 PM
Some hotels will mysteriously make a room fridge appear if you have a medical necessity.
Otherwise, keep them frozen until you leave, then you can slow down the thaw with packing a little ice chest with you, then refilling it there with hotel ice - be sure to bring extra plastic bags to keep the food dry.
Don't forget to keep your warming or toasting gluten-free bagel away from other surfaces that have had regular bagels on them, so use your own toaster or some sort of covering appropriate for whatever heating device you end up with.
0 user(s) are reading this topic
0 members, 0 guests, 0 anonymous users