Jump to content

Follow Us:  Twitter Facebook RSS Feed            




   arrowShare this page:
   

   Get email alerts  Subscribe to FREE Celiac.com email alerts

 
Celiac.com Sponsor:                                    


Photo
- - - - -

What Do You Do With Udi's Bread?


  • Please log in to reply

16 replies to this topic

#1 heathenly

 
heathenly

    Community Member

  • Advanced Members
  • PipPipPip
  • 57 posts
 

Posted 22 July 2012 - 04:07 PM

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?
  • 0

Celiac.com Sponsor:

#2 freeatlast

 
freeatlast

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 712 posts
 

Posted 22 July 2012 - 04:21 PM

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.
  • 0
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

#3 Lisa

 
Lisa

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 9,802 posts
 

Posted 22 July 2012 - 04:30 PM

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. ;)
  • 0
Lisa

Gluten Free - August 15, 2004

"Not all who wander are lost" - JRR Tolkien

#4 rosetapper23

 
rosetapper23

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 1,361 posts
 

Posted 22 July 2012 - 04:36 PM

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.
  • 0

#5 heathenly

 
heathenly

    Community Member

  • Advanced Members
  • PipPipPip
  • 57 posts
 

Posted 22 July 2012 - 04:36 PM

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!
  • 0

#6 heathenly

 
heathenly

    Community Member

  • Advanced Members
  • PipPipPip
  • 57 posts
 

Posted 22 July 2012 - 04:38 PM

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...
  • 0

#7 heathenly

 
heathenly

    Community Member

  • Advanced Members
  • PipPipPip
  • 57 posts
 

Posted 22 July 2012 - 04:40 PM

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.
  • 0

#8 love2travel

 
love2travel

    ńĆeznem da se u Hrvatskoj!

  • Advanced Members
  • PipPipPipPipPipPip
  • 3,847 posts
 

Posted 22 July 2012 - 05:42 PM

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.
  • 0
<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.

#9 Lisa

 
Lisa

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 9,802 posts
 

Posted 22 July 2012 - 05:51 PM

I understand...my freezer is filled with bread crumbs and croutons. And I'm good with that. :D
  • 0
Lisa

Gluten Free - August 15, 2004

"Not all who wander are lost" - JRR Tolkien

#10 beachbirdie

 
beachbirdie

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 652 posts
 

Posted 22 July 2012 - 06:27 PM

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.
  • 0
1999 - Hypothyroid
2003 - Hashimoto's Disease
2008 - Diverticulitis
2009 - Significant Vit D Deficiency
2011 - Diverticulitis again
2011 - HLA-DQ2.2
2012 - TtG IgG positive... I am now, finally, Gluten Free - 5/16/2012

#11 cyberprof

 
cyberprof

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 969 posts
 

Posted 22 July 2012 - 07:28 PM

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.
  • 0
Diagnosed by biopsy 2/12/07. Negative blood tests. Gluten-free (except for accidents) since 2/15/07. DQ2.5 (HLA DQA1*05:DQB1*0201)

Son, age 18, previously delayed growth 3rd percentile weight, 25th percentile height (5'3" at age 15). Negative blood work. Endoscopy declined. Enterolab positive 3/12/08. Gene results: HLA-DQB1 Molecular analysis, Allele 1 0201 HLA-DQB1 Molecular analysis, Allele 2 0503 Serologic equivalent: HLA-DQ 2,1(Subtype 2,5) Went gluten-free, casein-free 3/15/08. Now 6'2" (Over six feet!) and doing great.

"Great difficulties may be surmounted by patience and perseverance." Abigail Adams (1744-1818) 2nd First Lady of the United States

#12 tarnalberry

 
tarnalberry

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 9,542 posts
 

Posted 22 July 2012 - 08:15 PM

Toasted for a sandwich. I always liked my sandwich bread toasted anyway.
  • 0
Tiffany aka "Have I Mentioned Chocolate Lately?"
Inconclusive Blood Tests, Positive Dietary Results, No Endoscopy
G.F. - September 2003; C.F. - July 2004
Hiker, Yoga Teacher, Engineer, Painter, Be-er of Me
Bellevue, WA

#13 Marilyn R

 
Marilyn R

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 1,486 posts
 

Posted 22 July 2012 - 08:29 PM

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.
  • 0
Positive improvement from elimination diet. Mother dx'd by Mayo Clinic in late 1980s. Negative blood tests and Upper & Lower GI biopsy. Parathyroidectomy 12/09. Recurring high calcium level 4/10. Gluten-free 4/10. Soy & Dairy Free 6/10. Corn free 7/10. Grain free except rice 8/10. Legume free 6/11. Fighting the battle of the battle within myself, and I'm going to win!

As of 2/12, tolerating dairy, corn, legumes and some soy, but I limit soy to tamari sauce or modest soy additives. Won't ever try quinoa again!

Discoid Lupus from skin biopsy 2011, discovered 2/12 when picking up medical records. Systemic Lupus Dx 6/12. Shingles 10/12.

#14 JNBunnie1

 
JNBunnie1

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 3,326 posts
 

Posted 23 July 2012 - 08:45 AM

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!
  • 0
If you're going through hell, keep going. ~Winston Churchill

#15 heathenly

 
heathenly

    Community Member

  • Advanced Members
  • PipPipPip
  • 57 posts
 

Posted 23 July 2012 - 08:55 AM

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.
  • 0




0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users

Celiac.com Sponsors: