Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

What Is Your Opinion?

micheleph

Recommended Posts

micheleph Rookie
micheleph
Posted

I am looking for a really good bread to enjoy with a meal, while everyone is eating their bread, over the holidays. I have tried a lot of bread but have yet to find one that I can pull out of the oven crusty on the outside and warm and soft on the inside. Oh, I would really like it if it didn't fall apart too. Maybe I am just asking to much?

Has anyone had such a gluten-free bread? I would be forever grateful if you could share the name of the bread with me!

Thank you thank you.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


jenvan Collaborator
jenvan
Posted

hmm, so you are looking not for a sandwich bread so much? kinnikinnick makes these really great english muffins (thicker than real ones). i use them as my sub for "rolls" at holiday/family dinners with butter and jam. you can toast them in the oven. we also like to toast them on the grill with burgers etc. chebe also has great bread mixes you could try--you could make quite a few variations from the mixes they have available. i also like some of the manna from anna mixes too. they have a pretty good soft bread texture--not spongey like many gluten-free breads.

LaurieAnn13 Newbie
LaurieAnn13
Posted

My new favorite is the bread that Whole Foods makes... The brand is The Gluten-Free Bakehouse, so far, I would have to say their bread is the closest I have found to "real" bread.... My personal favorite is the sundried tomato and roasted garlic bread....

Good Luck!

Laurie

pixiegirl Enthusiast
pixiegirl
Posted

Manna by Anna. Second place is Whole foods market.

KaitiUSA Enthusiast
KaitiUSA
Posted

1. Cybros Rice Rolls

2. Kinnikinnick

3. Foods By George Cinnamon English Muffins

Carriefaith Enthusiast
Carriefaith
Posted

Sterk's bread is my favorite.

Open Original Shared Link

  • 2 weeks later...
jerseyangel Proficient
jerseyangel
Posted

Another good bread is from Whole Foods Gluten Free Bakery--the cinnamon raisin bread. It is great toasted.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Jnkmnky Collaborator
Jnkmnky
Posted

Gluten free bakery items by whole foods- so good.

Foods by George corn muffins- toasted in a toaster oven with butter...yum.

Banana bread by the gluten free whole foods bakery-like real bread.

killernj13 Enthusiast
killernj13
Posted

My new favorite is the bread that Whole Foods makes... The brand is The Gluten-Free Bakehouse, so far, I would have to say their bread is the closest I have found to "real" bread.... My personal favorite is the sundried tomato and roasted garlic bread....

Good Luck!

Laurie

<{POST_SNAPBACK}>

[/quote

Laurie,

I would have to agree with you on the garlic & tomato bread from Whole Foods

Kevin

burdee Enthusiast
burdee
Posted

I like Kinnikinnick Brown Sandwich Bread and Ener-G Foods Brown Rice Sweet Potato English muffins and Harvest Bread.

BURDEE

cornbread Explorer
cornbread
Posted

If you want to make your own, the 'Homemade Wonderful gluten-free Bread' mix by Bob's Red Mill is very good. Turns out a great loaf of white bread. Texture is terrific - it's a little heavier than flour bread but it's soft in the middle with a crust, (hey, like bread!) and it doesn't fall apart or crumble so you can make sandwiches no problem, and toasted it is lovely. I just make mine in a mixer and the oven, very easy.

kevsmom Contributor
kevsmom
Posted

Glutano Corn Bread is really good. I took 2 frozen slices, wrapped them in a paper towel and nuked them for 30 seconds. They came out feeling FRESH and SOFT! I made a peanut butter and jelly sandwich on them. Yum. :)

BabySnooks Rookie
BabySnooks
Posted
hmm, so you are looking not for a sandwich bread so much?  kinnikinnick makes these really great english muffins (thicker than real ones).  i use them as my sub for "rolls" at holiday/family dinners with butter and jam.  you can toast them in the oven.  we also like to toast them on the grill with burgers etc.  chebe also has great bread mixes you could try--you could make quite a few variations from the mixes they have available.  i also like some of the manna from anna mixes too.  they have a pretty good soft bread texture--not spongey like many gluten-free breads.

<{POST_SNAPBACK}>

I went without bread for 3 months because of the yucky breads I had tried that didn't even resemble real bread! Then I discovered Breads from Anna and it is wonderful! She makes a wonderful bread mix. I ate 3 slices as soon as it came out of the oven.

Felidae Enthusiast
Felidae
Posted

I just started making Bette Hagman's Four Bean Flour breads. Wow, this is the closest thing to real bread that I have yet to see and taste. If you can bake your own breads, give her cookbooks a try.

rma451 Newbie
rma451
Posted

hi,

I just bought the book"the best Gluten-Free" Donna Washburn

she has a recipe for raisin cinnamon bread , unbelievable, awesome,

my family felt it was better than the gluten version in stores.

I played with it just a little changed a few flours for my preference and added a little vanilla,

It was high, not crumbly, moist , tender flavorfull, nice crust , need I say more ,lol

I have made several diffrent recipes for breads this was by far my favorite, with the other being a white bread that uses some almond flour . that one was bery good too.

this one recipe paid for the book . It is that good.

gl rosie

rma451 Newbie
rma451
Posted

hi,

I just bought the book"the best Gluten-Free" Donna Washburn

she has a recipe for raisin cinnamon bread , unbelievable, awesome,

my family felt it was better than the gluten version in stores.

I played with it just a little changed a few flours for my preference and added a little vanilla,

It was high, not crumbly, moist , tender flavorfull, nice crust , need I say more ,lol

I have made several diffrent recipes for breads this was by far my favorite, with the other being a white bread that uses some almond flour . that one was very good too.

this one recipe paid for the book . It is that good.

gl rosie

Archived

This topic is now archived and is closed to further replies.

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. trents
      - trents replied to Paulaannefthimiou's topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      Bob red mill gluten free oats

      Not necessarily. The "Gluten Free" label means not more than 20ppm of gluten in the product which is often not enough for super sensitive celiacs. You would need to be looking for "Certified Gluten Free" (GFCO endorsed) which means no more than 10ppm of gluten. Having said that, "Gluten Free" doesn't mean that there will necessarily be more gluten than "Certified...
    2. trents
      - trents replied to jenniber's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      10

      Disaccharide deficient, confusing biopsy results, no blood test

      I think it is wise to seek a second opinion from a GI doc and to go on a gluten free diet in the meantime. The GI doc may look at all the evidence, including the biopsy report, and conclude you don't need anything else to reach a dx of celiac disease and so, there would be no need for a gluten challenge. But if the GI doc does want to do more testing, you...
    3. Paulaannefthimiou
      - Paulaannefthimiou posted a topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      Bob red mill gluten free oats

      Are Bobresmill gluten free oats ok for sensitive celiacs?
    4. jenniber
      - jenniber replied to jenniber's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      10

      Disaccharide deficient, confusing biopsy results, no blood test

      thank you both for the insights. i agree, im going to back off on dairy and try sucraid. thanks for the tip about protein powder, i will look for whey protein powder/drinks! i don’t understand why my doctor refused to order it either. so i’ve decided i’m not going to her again, and i’m going to get a second opinion with a GI recommended to me b...
    5. trents
      - trents replied to SamAlvi's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      3

      High TTG-IgG and Normal TTG-IgA

      Let me suggest an adjustment to your terminology. "Celiac disease" and "gluten intolerance" are the same. The other gluten disorder you refer to is NCGS (Non Celiac Gluten Sensitivity) which is often referred to as being "gluten sensitive". Having said that, the reality is there is still much inconsistency in how people use these terms. Since celiac disease...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      132,847
    • Most Online (within 30 mins)
      7,748
    L.Garcia24
    Newest Member
    L.Garcia24
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • trents
      Bob red mill gluten free oats

      By trents · Posted

      Not necessarily. The "Gluten Free" label means not more than 20ppm of gluten in the product which is often not enough for super sensitive celiacs. You would need to be looking for "Certified Gluten Free" (GFCO endorsed) which means no more than 10ppm of gluten. Having said that, "Gluten Free" doesn't mean that there will necessarily be more gluten than "Certified Gluten" in any given batch run. It just means there could be. 
    • trents
      Disaccharide deficient, confusing biopsy results, no blood test

      By trents · Posted

      I think it is wise to seek a second opinion from a GI doc and to go on a gluten free diet in the meantime. The GI doc may look at all the evidence, including the biopsy report, and conclude you don't need anything else to reach a dx of celiac disease and so, there would be no need for a gluten challenge. But if the GI doc does want to do more testing, you can worry about the gluten challenge at that time. But between now and the time of the appointment, if your symptoms improve on a gluten free diet, that is more evidence. Just keep in mind that if a gluten challenge is called for, the bare minimum challenge length is two weeks of the daily consumption of at least 10g of gluten, which is about the amount found in 4-6 slices of wheat bread. But, I would count on giving it four weeks to be sure.
    • Paulaannefthimiou
      Bob red mill gluten free oats

      By Paulaannefthimiou · Posted

      Are Bobresmill gluten free oats ok for sensitive celiacs?
    • jenniber
      Disaccharide deficient, confusing biopsy results, no blood test

      By jenniber · Posted

      thank you both for the insights. i agree, im going to back off on dairy and try sucraid. thanks for the tip about protein powder, i will look for whey protein powder/drinks!   i don’t understand why my doctor refused to order it either. so i’ve decided i’m not going to her again, and i’m going to get a second opinion with a GI recommended to me by someone with celiac. unfortunately my first appointment isn’t until February 17th. do you think i should go gluten free now or wait until after i meet with the new doctor? i’m torn about what i should do, i dont know if she is going to want to repeat the endoscopy, and i know ill have to be eating gluten to have a positive biopsy. i could always do the gluten challenge on the other hand if she does want to repeat the biopsy.    thanks again, i appreciate the support here. i’ve learned a lot from these boards. i dont know anyone in real life with celiac.
    • trents
      High TTG-IgG and Normal TTG-IgA

      By trents · Posted

      Let me suggest an adjustment to your terminology. "Celiac disease" and "gluten intolerance" are the same. The other gluten disorder you refer to is NCGS (Non Celiac Gluten Sensitivity) which is often referred to as being "gluten sensitive". Having said that, the reality is there is still much inconsistency in how people use these terms. Since celiac disease does damage to the small bowel lining it often results in nutritional deficiencies such as anemia. NCGS does not damage the small bowel lining so your history of anemia may suggest you have celiac disease as opposed to NCGS. But either way, a gluten-free diet is in order. NCGS can cause bodily damage in other ways, particularly to neurological systems.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.