Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

Best Bread And Pasta
0

20 posts in this topic

I have decided to go back on the diet regardless of my test results. Last time I did it I could never really get into the bread or pasta. Any ideas as to the best bread and pasta? I don't care if I have to order it I just want a soft bread and good pasta noodles (I LOOOOVE SPAGHETTI). Anyone tried the quinoa pasta, is it good?

0

Share this post


Link to post
Share on other sites


Ads by Google:

My family and I find the Schar to be the best brand for both. My mom found Schar white bread in one of grocery stores and even she said it felt and tasted similar to "regular" bread and the same for their pastas.

0

Share this post


Link to post
Share on other sites

Ancient harvest quinoa/corn pasta.... is very good :)

0

Share this post


Link to post
Share on other sites

I have decided to go back on the diet regardless of my test results. Last time I did it I could never really get into the bread or pasta. Any ideas as to the best bread and pasta? I don't care if I have to order it I just want a soft bread and good pasta noodles (I LOOOOVE SPAGHETTI). Anyone tried the quinoa pasta, is it good?

Donna......here are some links for the best bread and pasta ever. I am particularly picky about quality (or you can call me a food snob!) so these are my favorites after trying out many different kinds over the years.

http://www.canyonbakehouse.com/

The link I was going to give you for pasta will not work for you because they are all corn based and I see from your signature that you are allergic to corn. I am sorry because that makes it even harder for you. But Schar, as others have suggested, is very good pasta too. I just hope it is not corn based....I can't remember. I like many of their products and have done well with them. If things change on the corn front for you, let me know and I'll provide the link.

The bread link will work and by far, it's THE best gluten-free bread ever. I have given this to the wheat eaters without telling them it's gluten-free and they were shocked because they couldn't tell the difference. There is a store locator so I hope you can find some.

You are doing the right thing with going gluten-free. Like I said, your health history screams of Celiac so don't doubt yourself. We want to see you back to good health,like the rest of us!

0

Share this post


Link to post
Share on other sites

Ah i didn't spot the corn allergy. woops :) My appologies. But yeah quinoa is pretty good.

0

Share this post


Link to post
Share on other sites




The absolute best bread flour and pasta mix is maninis, which you can buy online at their website http://maninisglutenfree.wordpress.com/. They are organic, rice free, and corn free. Its super easy to make, otherwise the store bought stuff I personally think tastes like cardboard.

0

Share this post


Link to post
Share on other sites

Basically I stopped bread because I guess I'd rather go without than settle for something I can't hardly tolerate. The gluten free breads are dry and not soft and have an odd texture.

I've really struggled because to me none of the breads are good at all but we bought the Udi's dinner rolls last week. They are VERY good compared to everything I've had. I want to try the Udi flour tortilla's if I ever see them in stores and I hope they are good. And I wish they'd come out with a really biscuit!

I have heard good things about these onion rolls http://www.gilliansfoodsglutenfree.com/products/product_info.php?products_id=31

I am waiting to see if I can find them in a store soon because shipping is SO costly.

As far as Pasta goes.....I've been buying the Ancient harvest quinoa, corn pasta and while it's not bad, it's not as good as Jovial Brown Rice Pasta. I've been told the best of the best is http://www.biaglutusa.com/order/

I ordered some and it'll be delivered Monday according to my tracking number, so we'll try that next week and I'll let everyone know.

0

Share this post


Link to post
Share on other sites

Since my Celiac diagnosis, my mother and Memere (grandmother) are always active in searching for Gluten Free products anytime they're shopping. My Memere was very excited when she saw a box of Gluten Free Bisquick, so naturally, she bought it and gave it me the other day. I haven't tried it yet, but for the cost and the chance of finding those really good biscuits, I am hopeful. I know Bisquick is often used to make other things such as, pancakes and pie crust. If anyone has tried this Bisquick and know of some good tasty ways to use it, I would love if you could share them with me. Thank you!

0

Share this post


Link to post
Share on other sites

I found a great recipe for little muffins made with chives, bacon, cheese and gluten-free bisquick, I love them

0

Share this post


Link to post
Share on other sites

The absolute best bread flour and pasta mix is maninis, which you can buy online at their website http://maninisgluten...wordpress.com/. They are organic, rice free, and corn free. Its super easy to make, otherwise the store bought stuff I personally think tastes like cardboard.

Most do taste pretty bad but not the Canyon Bakehouse. I recommend it to those who have never tried it and are looking for a soft bread that you can make a sandwich with without toasting the bread. It's the only bread I can fool the gluten eaters with.

0

Share this post


Link to post
Share on other sites

I really love Tinkyada brand pasta (brown rice). Easy for me to find, tastes great and doesn't get mushy! My favorite bread is Udi's, however I can't remember if they use corn in their bread products or not...

Gemini: Thanks for the recommendation! Going to look for it. :)

0

Share this post


Link to post
Share on other sites

The absolute best bread flour and pasta mix is maninis, which you can buy online at their website http://maninisglutenfree.wordpress.com/. They are organic, rice free, and corn free. Its super easy to make, otherwise the store bought stuff I personally think tastes like cardboard.

I bought a loaf of the Canyon Bakehouse and it was heavy and dry to me. Bread is the hardest for me, I think I'm a bread snob. I like it light, fluffy and soft like normal bread. We bought a bag of the Maninis

 

Miracolo Pane Classic Peasant  Bread Mix to try and it was REALLY good. You don't store it in the fridge or freezer, it has a shelf life of 5 days. IMO it's MUCH better on the 2nd day. We love thatManinis

 

is organic, rice free, and corn free.

0

Share this post


Link to post
Share on other sites

CommonTater, which Canyon Bakehouse did you get? They make a white bread, a "rye" and SAN JUAN 7-GRAIN. The 7-Grain is not dry at all. It's got great texture and flavor. If that's the one you tried and it was dry, it must have had freezer burn or something.

0

Share this post


Link to post
Share on other sites

For pasta, especailly when I need a spagetti type replacement I use either Mi Fun Oriental noodles or bean thread oriental noodles.  Personally in the two years I have been doing this, I found that if the recipe had to be altered to make it gluten free I don't care for it and both of the products are "original" products.  Then again I already ate these items before being gluten free whenever we ordered chinese food.   

 

For bread I like Rudi's but have yet to find Canyon Bakehouse where do you guys find that, I know I can order online, but seem out of luck in my stores and am wondering how everyone else it getting it. 

 

I do like the new Toufayan gluten free wraps much better than any of the frozen gluten free wraps I have had.   They hold up great when rolled and while eating. 

0

Share this post


Link to post
Share on other sites

My local health food store sells it. It is my absolute favorite bread, but unfortunately I can't eat it right now. Udi's has corn starch, which I could tolerate for a while there and hope to get back again, but the Canyon Bakehouse 7-Grain has corn MEAL, which I doubt I'll ever be able to tolerate again.

 

But who knows? Maybe someday...

 

The Canyon Bakehouse website is selling it for $5 a loaf, or $45 for a case of ten loaves. Believe me, if I could eat it I would buy a case and keep it in my freezer.

0

Share this post


Link to post
Share on other sites

If you like rye bread, I find the Schar's Deli Style bread is pretty, pretty close.  A little crumbly and I wish the size were different (and the price) but not bad.

0

Share this post


Link to post
Share on other sites

My local health food store sells it. It is my absolute favorite bread, but unfortunately I can't eat it right now. Udi's has corn starch, which I could tolerate for a while there and hope to get back again, but the Canyon Bakehouse 7-Grain has corn MEAL, which I doubt I'll ever be able to tolerate again.

 

But who knows? Maybe someday...

 

The Canyon Bakehouse website is selling it for $5 a loaf, or $45 for a case of ten loaves. Believe me, if I could eat it I would buy a case and keep it in my freezer.

 

It's food crack, bartie and I hope that you will eventually be able to snarf some down again.  ;)   Every gluten eater I have given this bread to had no idea it was gluten free.

0

Share this post


Link to post
Share on other sites

Gemini, if I ever get Canyon Bakehouse back, I guarantee I will be so fat no one will recognize me. I know we should all keep our gluten-free substitutes as OCCASIONAL treats, but this stuff is so good I know I'd eat it every day, several times a day. I like it even better than ice cream, and believe me, I am an ice cream fanatic. :D

0

Share this post


Link to post
Share on other sites

CommonTater, which Canyon Bakehouse did you get? They make a white bread, a "rye" and SAN JUAN 7-GRAIN. The 7-Grain is not dry at all. It's got great texture and flavor. If that's the one you tried and it was dry, it must have had freezer burn or something.

I bought the white but tried the 7 grain and didn't like it either.  I have to tell you this new flour we are using is unbelieveable. I am SO thankful to the lady on Facebook that told me about it, I only wish I knew who she was so I could thank her. We just baked a loaf tonight and OMG the house smells so good and this bread taste EXACTLY like the real bread I remember. I am NOT kidding, I'm in heaven! I am finally eating bread again and will be a customer for LIFE!

0

Share this post


Link to post
Share on other sites

Gemini, if I ever get Canyon Bakehouse back, I guarantee I will be so fat no one will recognize me. I know we should all keep our gluten-free substitutes as OCCASIONAL treats, but this stuff is so good I know I'd eat it every day, several times a day. I like it even better than ice cream, and believe me, I am an ice cream fanatic. :D

Canyon Bakehouse bread, especially the 7 grain, is chock full of whole grain gluten-free grains so I would argue it is not one of those items that you need to limit.  I eat way more bread than I used to because when you start weight training, you lose too much weight if you don't eat carbs.  I am extremely sensitive yet eat this bread everyday, at breakfast and sometimes with lunch.  No problems but I am 8 years out and have healed well.  This isn't crap gluten-free bread.  I love this bread and so does my husband.  I agree....it's the best one out there.  Ditto for the hamburger rolls.  They look and taste like regular rolls but are much tastier than the wheat versions.  YUM!

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      104,125
    • Total Posts
      919,501
  • Topics

  • Posts

    • First, do you have celiac disease?  Have you recently had a celiac antibodies follow-up blood test panel to see if gluten has been actually getting into your diet by accident or through cross contamination?  If you haven't had the test, you should ask your doctor for one.  You could also also ask for a follow-up endoscopy to see if you intestines have truly healed.  This will rule out if gluten is really the problem.    If you don't have celiac, I assume you have Non-celiac gluten Intolerance because no one would stick to the gluten-free diet for six years unless you have had reductions in symptoms.  There is no test for NCGI unfortunately.  So, it is hard to say if gluten has been sneaking into your diet.  You really are going to have to try to figure out if you are getting gluten into your diet.  If gluten is not the problem, then your doctor needs to check you for other issues, like SIBO. There is a test to check for SIBO.  Has this been done?   Once a celiac, always a celiac.  There is no cure for celiac disease except to remain on a gluten free diet for life.  I am not sure about NCGI.  Not much research has been done.  Maybe others can chime in?    
    • I am so confused right now.... 6 years ago I went on gluten free diet... after being on it for the first yr I was 100%better up until 5 months ago in got the "flu" the doctors told me to cut out dairy sonic did and my diarrhea  became better but not completely gone would not have it every day tho. I went to the gi doctor and they said to cut out fructose and dairy and keep gluten out... yesterday I went to the dietitian to see what I can eat and she gave me the list for fructose... she said it should have been on a antibiotic for sibo.... eventually I will be able to add dairy back and maybe gluten.... I said how can I add gluten back when this was my first problem... she goes well through fructose goes hand in hand with it... I said with gluten I vomit and am sick for weeks.... fructose isn't that bad I vomit sometimes but I'm not sick for weeks.... I'm just confused on really what is going on and was wondering if you or someone you know had sibo from gluten and or fructose and how Is this all related?
    • I see no one has responded to your query.  Unfortunately I have yet to try making a pie crust.  It was something I never mastered before going gluten free.  Have you looked on Pinterest?  You might find something there.
    • I honestly feel like both doctors think it's all in my head even though there is proof.  Yeah there was a point when I felt crazy.  That was when I was being shuffled from dr to dr being given individual diagnoses of my problems.  None of those diagnoses ever made me get better.  Seriously I was diagnosed with heart palpitations, neurocardiogenic syncope, I was given a butt load of steroids because a dr felt like I was producing too much adrenaline, freaking had a few tell me I was depressed, and the good ol IBS.  It seemed most wanted to push pills.  It's all just ridiculous!
    • I can't believe your doctors!!! You have a daughter who is dx'd already! Yet the ped doesn't want to test your other kids unless you have a dx????!!! Are you kidding me???!!! That's absurd!!! They have a first degree relative who has been dx'd with celiac already. There is no need to wait to see what you turn out to be!! And then, and then, and then....don't even get me started on your doctor!!! Does he have brain damage? Oh this is insane & ridiculous!  I have never heard of a disease that doctors are so unwilling to consider or test for OR to diagnose as this one! Usually they are hot to trot to make a dx but say the word celiac & they shake in their boots. Grrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrr!!!!!!!!!!!!!!!!!!
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,161
    • Most Online
      1,763

    Newest Member
    Jashan8534
    Joined