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      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE Celiac.com email alerts What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

What Do You Do With Udi's Bread?
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17 posts in this topic

It's not quite "normal" bread, and I'm not yet used to using it as such... what have you tried to use it for? Is it good as toast, "pizza" base, french toast?

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It's not quite "normal" bread, and I'm not yet used to using it as such... what have you tried to use it for? Is it good as toast, "pizza" base, french toast?

You'll get varying answers on this. I only buy Rudi's. I use it as toast with cream cheese and jam for breakfast or toast it for sandwiches for other meals.

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I have never been fond of any bread product, gluten free or other. For those who loved bread in their other life, I don't think there is a great gluten free substitute that is satisfactory. But many here have learned to be bakers. There are some really good recipes here, so I have heard. I don't do bread. :rolleyes:

I do buy Udi's, but it sits in my freezer and after I ignore it, I make great croutons. Love my croutons!

If you are not a baker, I would recommend www.glutenfreegalley. She does breads, sweets and pizza dough, etc. I have bought from her. Or the Gluten Free Mall, here has options.

Oh, and toasting makes the bread better. ;)

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It's best when a few slices are taken out of the freezer, wrapped in a paper towel, and microwaved for a few seconds (turn them and rewrap halfway through)--this is for regular sandwiches. However, it's also fine when used for grilled cheese sandwiches or tuna melts. Personally, if I need to make a sandwich while at work, I place a couple of frozen slices in a plastic sandwich bag and leave them on the front seat of the car. By lunchtime, they're steamed to perfection for a nice fluffy P & J sandwich.

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So far I haven't see Rudi's in my neck of the woods-- just Udi's. They have it at Trader Joe's for $5 a loaf (no thanks) or 2/$7 at Costco, so I bought some at Costco today. I'm not a huge bread eater, but absence makes the heart grow fonder... now I want cream cheese and jam toast!

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It's best when a few slices are taken out of the freezer, wrapped in a paper towel, and microwaved for a few seconds (turn them and rewrap halfway through)--this is for regular sandwiches. However, it's also fine when used for grilled cheese sandwiches or tuna melts. Personally, if I need to make a sandwich while at work, I place a couple of frozen slices in a plastic sandwich bag and leave them on the front seat of the car. By lunchtime, they're steamed to perfection for a nice fluffy P & J sandwich.

Great idea. The first loaf I bought, I think I used all of three slices before it went moldy. Keeping it frozen solves that issue...

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The nurse who assisted with my endoscopy gave me a flier for a local gluten-free bakery. It's not exactly close by, but I like knowing it's available if I really get a craving for something sugary and carb-y... and I do want to try one of their artisan breads, for garlic toast.

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We do not have Rudi's but I have purchased Udi's. At the time it was almost sort of ok but now I either make my own that I can slice thickly if I want croutons, French toast or Welsh Rarebit if I want. For convenience I buy the new Kinnickinnik soft bread that does not need to be toasted. I find it to be the best commercial bread I have tried. Glutino Genius is pretty good as well.

Nothing comes even remotely close to the real thing. Breadmaking to me now is not nearly as fun (except for Simona's Challah and a few breads I can actually KNEAD).

BTW, bagels make excellent croutons - nice and large and thick as they should be, not these scraggly minute boxed ones.

It has been 16 months for me and I still miss my gluten bread. But I manage to live without and definitely no longer dwell on that type of thing.

To answer your question, I used to toast Udi's when I was eating it and used it to make crumbs for use in meatballs, meatloaf, etc.

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I understand...my freezer is filled with bread crumbs and croutons. And I'm good with that. :D

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It's not quite "normal" bread, and I'm not yet used to using it as such... what have you tried to use it for? Is it good as toast, "pizza" base, french toast?

I don't use a lot of it, I have a loaf in my freezer that's been there for 4 months and I've only used a few slices.

When I do use it it is toast, an open-faced sandwich that is eaten with a fork, breadcrumbs, turkey stuffing.

I love bread and was quite a baker before gluten free, I second the motion that there isn't a single gluten free product that fills the bill so I have been happier not trying to substitute. I mostly do without breads now.

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I loved bread before and I agree that homemade gluten-free is better than store-bought gluten-free, but I try not to bake too much as I try to eat a paleo diet and because a lot of the time, it doesn't turn out. If I'm going to bake, I make brownies or flourless PB cookies.

Anyway, I like Rudi's better than Udi's. I don't like it as a sandwich to take somewhere - it has to be toasted and/or hot. It is too dry and crumbly otherwise. I make grilled cheese; toast it for tuna-salad sandwiches; and occasionally make BALTs (bacon, avacado, lettuce, tomato) with toasted bread and sometimes add chicken or turkey lunchmeat.

I've used it for french toast and I've also made it into french toast breakfast casserole for special occasions like Christmas.

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Toasted for a sandwich. I always liked my sandwich bread toasted anyway.

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A frozen piece of UDI's whirled around in a mini food processor makes a good substitute for panko bread crumbs for just about anything you can think of making that tastes good requiring bread crumbs.

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I loved bread before and I agree that homemade gluten-free is better than store-bought gluten-free, but I try not to bake too much as I try to eat a paleo diet and because a lot of the time, it doesn't turn out. If I'm going to bake, I make brownies or flourless PB cookies.

Anyway, I like Rudi's better than Udi's. I don't like it as a sandwich to take somewhere - it has to be toasted and/or hot. It is too dry and crumbly otherwise. I make grilled cheese; toast it for tuna-salad sandwiches; and occasionally make BALTs (bacon, avacado, lettuce, tomato) with toasted bread and sometimes add chicken or turkey lunchmeat.

I've used it for french toast and I've also made it into french toast breakfast casserole for special occasions like Christmas.

^ That!

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Hahahaha, this morning glanced at the bread, noticed it was Rudi's, not Udi's. Took a couple of slices, buttered and parmesan cheesed them, and toasted in the oven. Dipped in warm marinara. Yum.

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What do I do with Udi's? LONG for some! Like every other gluten-free bread on the market, it contains corn, and I can't do corn.

I DID make buscuits one time with Bob's Red Mill all purpose flour. But the recipe calls for milk. I don't drink milk so I had some powdered milk in the cupboard. Like a fool I didn't check, and sure enough it was vitamin D fortified. Corn is the carrier for the vitamin D, so I got sick.

Now that I've found a non-vitamin D organic milk I may try them again sometime, but not yet. I'm letting myself completely heal before I try anything new. Maybe in October...

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I usually toast it for sandwiches. Today it was ole. Faced with salmon salad and avocado. I have just let it thaw to use for pbj (I dont like pbj toasted) and I think it's ok that way.

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