24246 Three Bakers Gluten-Free Bread - Celiac.com
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Three Bakers Gluten-Free Bread

One of the toughest things about purging gluten from your diet is the change in taste you'll undoubtedly experience. Since gluten-free breads are baked without the benefit of the almost magical baking properties of gluten, finding a practical – and tasty – substitute can certainly be be a challenge. While many celiacs are gifted enough to tackle gluten-free baking on their own, there are many more of us who prefer to leave the baking to the pros and lucky for us there are experienced bakers mass producing some excellent choices.

So, what makes a good gluten free bread?

Three Bakers

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  • It's Moist
  • It's Not Bland (in Fact, it's Tasty!)
  • Doesn't Need to Be Toasted to Be Edible
  • It Won't Fall Apart
  • It's Packed with Nutrients


If you've been living gluten-free for a while, you know it's hard to find gluten-free products in conventional grocery stores, and really hard to find gluten-free products that are great tasting and healthy. At Three Bakers all of our products are baked with a commitment to your health as well as your taste buds. Three Bakers products are: certified gluten-free by the Gluten Intolerance Group (GIG), made with all natural ingredients, made with whole grains and a great source of fiber. Additionally, we use all non-GMO ingredients, and keep our salt and sugars as low as possible. We hope you'll try out Three Bakers brand and give your seal of approval.

For more info visit our site.

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2 Responses:

 
Tina
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said this on
08 Feb 2016 8:33:19 AM PDT
Three Baker's Bread "Ancient Grains" is excellent! It's one of the best. I've only found it in Kroger's.

 
Bon
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
08 Feb 2016 4:25:34 PM PDT
I haven't tried their bread yet, but will. Their name used to be The Grainless Baker and they made excellent GF Graham Crackers. I really miss those, I wish they would make them again!




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So just to clarify had not consumed any gluten for about 4 days before testing. I was assured by my allergist that it wouldn't affect the test. But what was alarming was that she retested my food allergies (my most recent reaction was two weeks ago) and every food allergy I have came back negative. I don't understand how that is possible. These food allergies developed when I was 20 and I am almost 24 now.

Thanks! You too! I have learned from this experience to take charge of my own health. It's nice at least that we can try the gluten-free treatment without a firm diagnosis or a doctor confirming the disease. I've also felt some of the gluten withdrawal symptoms, and my stomach pain ebbs and flows, but I'm determined to stick with the gluten-free diet to see what a difference it makes. Gemini, thank you! This was really validating and useful for me to hear. I've felt so confused through this process and just want some answers. If the biopsy results do come back negative, I'm going to follow your advice and do the gluten-free diet with repeat blood testing after a while. If they come back positive, well, then I'll have my answer. I'm supposed to get them back next week.

I have celiac and eosinaphalic esophagitis. I was put on a steroid inhaler recently. I use it like an inhaler but swallow the air instead of breathing it in. You may want to look into EOE and it's relationship to celiac. Just a thought. My swallowing and celiac seem to be related.

You have eat gluten every single day until after testing. And the celiac blood test is supposed to be done as well.

If I was the big guy, there's no way I would have to wait 3 and a half weeks for a test lol. My GI doc never recommended the antibody test. He said doing it with the scope was the only sure way to know. Does anybody know if I should eat a little gluten the day before my test to see if I will get an accurate enough test? Or will it not matter, once the damage is done it's done?