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Safe Sandwich "bread" Substitute?


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13 replies to this topic

#1 jackibar

 
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Posted 28 November 2012 - 06:44 AM

Hi, everyone...!

Just getting started here and am finding many of my usual sandwich products are gluten-free - but what is out there we can put them on (or between) instead of bread?! I'm assuming the corn tortillas would be ok, but are there other options?

Thanks so much!

Jacki
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#2 psawyer

 
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Posted 28 November 2012 - 06:49 AM

Try Glutino's Genius sandwich bread. It is awesome. Lots of people here like Udi's as well.
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#3 kareng

 
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Posted 28 November 2012 - 07:21 AM

Most of these are in the frozen section of Whole Foods and other groceries, even Target. Haven't seen them at Walmart but that ccaries by Walmart

I like Canyon Bakehouse San Juan 7 grain. Its more of a "whole wheat" style bread. http://canyonbakehouse.com/

I also like to get Corn Thins or Rice cakes and put cold cuts, cheese, spinach and a smidge of salad dressings on them http://www.cornthins.com/

Udis hamburger buns http://udisglutenfree.com/

Rudis makes tortillas http://www.rudisglut...-free/products/ read the label carefullly as they have 2 bakeries - one not gluten-free

Sandwich petals http://www.sandwichp...m/main_content/ my HyVee grocery carries these now

Lettuce leaves - I like taco filling or shredded BBQ or left over stir fry this way

Corn tortillas & taco shells

Roll up cheese, lettuce, etc in a piece or two of cold cuts
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#4 Adalaide

 
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Posted 28 November 2012 - 10:20 AM

I love Udi's and Rudi's breads, both are good especially if toasted.

I will say though, neither can compare to arepas for a sandwich. I use PAN brand meal, it does have a cc warning but the bakery I frequent uses it also and tests it for gluten. It has never in all the time they've been testing it, come up positive for gluten. I have also never gotten sick from it. I also wouldn't expect a brand recommendation from gluten free girl for something that would make me sick. (On top of all that, I've never been able to find a different brand!)

These are super easy and super fast to make. Even in my early days when I was having more bad days than good I had the energy to make these. The instructions with pictures in the link are exception and idiot proof if even I can make them!

http://glutenfreegirl.com/arepas/
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#5 love2travel

 
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Posted 28 November 2012 - 10:47 AM

I love Udi's and Rudi's breads, both are good especially if toasted.

I will say though, neither can compare to arepas for a sandwich. I use PAN brand meal, it does have a cc warning but the bakery I frequent uses it also and tests it for gluten. It has never in all the time they've been testing it, come up positive for gluten. I have also never gotten sick from it. I also wouldn't expect a brand recommendation from gluten free girl for something that would make me sick. (On top of all that, I've never been able to find a different brand!)

These are super easy and super fast to make. Even in my early days when I was having more bad days than good I had the energy to make these. The instructions with pictures in the link are exception and idiot proof if even I can make them!

http://glutenfreegirl.com/arepas/

I agree with Adalaide re arepas. Focaccia bread (easy to make) sliced in half makes great sandwiches, too, as do bagels and English muffins.
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#6 tarnalberry

 
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Posted 28 November 2012 - 11:26 AM

I use Udi's bread or lettuce leaves.
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#7 bartfull

 
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Posted 28 November 2012 - 11:33 AM

I like Canyon Bakehouse San Juan 7 grain better than Rudi's because Rudi's seems to fall apart. Other than that, the taste is very similar. And if you get Udi's, make sure it is the MULT-GRAIN, not the white. It has the taste and texture of french bread. YUM!
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#8 kitgordon

 
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Posted 28 November 2012 - 12:15 PM

Schar makes good breads, too.
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#9 shadowicewolf

 
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Posted 28 November 2012 - 12:39 PM

I use white corn tortillas or ricecakes sometimes.
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#10 jackibar

 
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Posted 22 March 2013 - 06:43 AM

I love Udi's and Rudi's breads, both are good especially if toasted.

I will say though, neither can compare to arepas for a sandwich. I use PAN brand meal, it does have a cc warning but the bakery I frequent uses it also and tests it for gluten. It has never in all the time they've been testing it, come up positive for gluten. I have also never gotten sick from it. I also wouldn't expect a brand recommendation from gluten free girl for something that would make me sick. (On top of all that, I've never been able to find a different brand!)

These are super easy and super fast to make. Even in my early days when I was having more bad days than good I had the energy to make these. The instructions with pictures in the link are exception and idiot proof if even I can make them!

http://glutenfreegirl.com/arepas/

 

 

Hi, Adalaide!

 

I did order the PAN meal and tried making these arepas - even after watching many videos on how to do it properly, for some reason mine came out extremely DRY and TASTELESS!  Any idea what I might have done wrong?!! I had such high hopes for this because it sounds so awesome - and my hubby LOVES "corn bread" - so I thought this might be a double-treat for both me and him.  But he hated these!  I know I had to have missed something because everyone raves about how wonderful they taste.  I don't know if I didn't use enough salt - ?  Or enough butter or if it's something else people use to make them tastier and less crumbly!  ??


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#11 Adalaide

 
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    It needs to be about 20% cooler.

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Posted 22 March 2013 - 07:17 AM

It is possible that they weren't wet enough. But the only ingredients really are the oil, water, salt and flour. Their flavor is much like an English muffin when they come out right, or at least that is what they remind me of. The gluten free girl website explains that it can take several tries before you get them right, and it isn't a big deal. Try again, don't be discouraged.

 

They don't take butter at all, except when you eat them. If you used a recipe other than the one I linked, I would recommend throwing that recipe right out the window because it is wrong. This recipe comes from a girl whose mother is from Venezuela. The directions are as learned from that girl. It doesn't get any better than this.


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#12 jackibar

 
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Posted 22 March 2013 - 07:19 AM

It is possible that they weren't wet enough. But the only ingredients really are the oil, water, salt and flour. Their flavor is much like an English muffin when they come out right, or at least that is what they remind me of. The gluten free girl website explains that it can take several tries before you get them right, and it isn't a big deal. Try again, don't be discouraged.

 

They don't take butter at all, except when you eat them. If you used a recipe other than the one I linked, I would recommend throwing that recipe right out the window because it is wrong. This recipe comes from a girl whose mother is from Venezuela. The directions are as learned from that girl. It doesn't get any better than this.

 

Okay, I will give it another try(!) - I honestly don't remember which recipe I ended up going with because I watched SO many videos on it...  This time I WILL stick with that one, though :)


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#13 Adalaide

 
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    It needs to be about 20% cooler.

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Posted 22 March 2013 - 07:28 AM

Once you get the hang of it, it is fun. It pained me greatly but I read the entire article in every last detail and it covered everything I ever wanted to know and lots I didn't need to about arepas. :lol: Even if you have a few more flops, don't give in.


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"You don't look sick or anything"

"Well you don't look stupid, looks can be deceiving."

 

Celiac DX Dec 2012

CRPS DX March 2014


#14 Nikki2777

 
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Posted 24 March 2013 - 05:18 PM

If you like rye bread, the Schar Deli-Style bread is a fairly good facsimile.  It breaks apart a bit easily, but is pretty good.


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