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

Bread Search

Nicolette

Recommended Posts

Nicolette Rookie
Nicolette
Posted

Does anyone know of a good bread that I can use for sandwiches? I feel I've tried every brand going (perhaps I've missed someone's though) and I really miss having a sandwich. Every bread I try has this synthetic, dry taste to it like it's been sitting out for a day or two and if I try toasting it, it's just as bad. Even my dog refused to eat it! :blink:

Pitta breads are okay, I guess, but they're not bread and they're covered in this dusty layer that gets on my nerves <_<

Has anyone tried the brown breads? Seed or multigrain breads? Are they better? I've not bothered to waste my money in case they're just as bad.

Please help!

Nicolette

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

Celiac.com Sponsor (A8-M):


lovegrov Collaborator
lovegrov
Posted

I gave up three years ago and now roll my sandwich meat, cheese, mayo, etc in corn tortillas or lettuce. Mostly I just eat other things.

richard

floridanative Community Regular
floridanative
Posted
Does anyone know of a good bread that I can use for sandwiches? I feel I've tried every brand going (perhaps I've missed someone's though) and I really miss having a sandwich. Every bread I try has this synthetic, dry taste to it like it's been sitting out for a day or two and if I try toasting it, it's just as bad. Even my dog refused to eat it!  :blink:

Pitta breads are okay, I guess, but they're not bread and they're covered in this dusty layer that gets on my nerves  <_<

Has anyone tried the brown breads? Seed or multigrain breads? Are they better? I've not bothered to waste my money in case they're just as bad.

Please help!

Nicolette

<{POST_SNAPBACK}>

Breads by Anna (www.glutenevolution.com) are very good from what I hear but you need to buy the mix and make them - in bread machine or food processor). I tasted a lot of breads from Whole Foods and none of them were good. Raisin was best but their reg. bread was like cardboard. I'm so glad I got to try if free at a gluten-free seminar so I knew not to waste my money - yuck!

jenvan Collaborator
jenvan
Posted

I use Kinnikinnick's italian white tapicoa bread for my sandwiches. I keep it frozen, then thaw and or toast for sandwiches. They have great english muffins I use too. My dh and I like to toast them on the grill and use them for buns. Manna from Anna's is good too--nice texture.

Guest barbara3675
Guest barbara3675
Posted

In total agreement that Kinninick (spelling???) is really good. It works in a sandwich. I like the Italian also. It is good also grilled, toasted or as french toast. I keep mine in the refrigerator and it keeps well for some time. Energy Bread is dreadful as a sandwich, the texture is like sawdust!!!!!!!! You can get by with that toasted or grilled, though. My health food store stocks the Kinninick for me and I think now that they are selling quite a bit of it. They also have another one of theirs, something with seeds in it. Barbara

Guest nini
Guest nini
Posted

I use the Kinnickinick Italian White Tapioca Rice Bread. I keep it in the fridge and then microwave two slices on a paper towel for 35 seconds. Makes a most satisfactory sandwich. Just today I had Ham and Cheese with mustard on it, quite yumm. My daughter just ate Turkey Bologna and Cheese on it without any mayo or mustard and just ate it all. I also make awesome French Toast with it and Grilled Cheese sandwiches. Also, use it for cheese toast. Very versatile bread that is yummm. But you have to store it in the freezer until you are ready to use it on a regular basis, then keep it in the fridge. If you keep it in the fridge it just requires a quick zap in the microwave!

jerseyangel Proficient
jerseyangel
Posted

I buy the Sandwich Bread from Whole Foods. I keep it in the freezer and take it out as needed. Its good toasted (for BLT's :P ) or just thawed out. BTW, their Cinnamon Raisin Bread is good, also.

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

Celiac.com Sponsor (A8-M):


jerseyangel Proficient
jerseyangel
Posted

Oops--I was downstairs starting dinner when I dawned on me that I left out Whole Foods GLUTEN FREE BAKERY sandwich bread. Sorry about that :o

VegasCeliacBuckeye Collaborator
VegasCeliacBuckeye
Posted

I think they all stink unless you toast them or microwave" them -- including Kininikinick...

I eat the Brown Rice Food 4 Life Brand -- pretty good after 30 seconds in the microwave

and

kinnikinnick's Brown Sandwich bread and White tapioca bread in the toaster...

JMO

Lisa Mentor
Lisa
Posted

I have tried Gillian's French Rolls. I have found then in Farm Fresh Freezer section as they have no preservatives. Pretty good toasted with sandwich meat and cheese.

(specialty food section)

Felidae Enthusiast
Felidae
Posted

I don't like Kinnikinnick's bread, but their pizza dough is great.

lilliexx Contributor
lilliexx
Posted

i have finally found a bread that you dont have to toast or heat up. it is the food for life white rice bread. it is soft and moist and the closest thing i have found to regular bread. it does crumble apart, but it tastes so good i dont care.

kinnikinik english muffins are my second choice for bread. you do have to heat them but they taste soooo good. the health food store i buy them from cant even get them right now because the company is out of stock!! thats how good they are!

elonwy Enthusiast
elonwy
Posted

I agree that you have to heat everything, but i find the Food4LIfe stuff inedible. My new Fav is the Kinnikinick Brown Rice Bread, I never ate white bread before, feels wierd to do it now. When making a sandwich to go I throw it in the toaster oven on low, then make a sammich. It holds together, has good texture and flavor. Expensive though. The whole foods bread, while good, is a little thick and crumbly for sammiches.

I always toasted my sandwich bread before gluten-free though, so it doesn't bug me. Best is when you make the lunchmeat sammich, lunchmeat, cheese, mayo, mustard and lettuce, then toast it in the toaster oven for about a minute, then put the tomato on. mmmm. Tasty.

That way everything is warm, not just the bread, so don't get a weird difference. And everything gets all melty, kinda like quiznos, but better.

Elonwy

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. par18
      - par18 replied to SilkieFairy's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      5

      IBS-D vs Celiac

      Been off this forum for years. Is it that important that you get an official diagnosis of something? It appears like you had a trigger (wheat, gluten, whatever) and removing it has resolved your symptom. I can't speak for you, but I had known what my trigger was (gluten) years before my diagnosis I would just stay gluten-free and get on with my symptom free...
    2. Celiac.com Sponsored Post
      0

      An Inclusive Valentine's Day: Easy Tips for a Celebration Everyone Can Enjoy

    3. trents
      - trents replied to SilkieFairy's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      5

      IBS-D vs Celiac

      No coincidence. Recent revisions to gluten challenge guidelines call for the daily consumption of at least 10g of gluten (about the amount in 4-6 slices of wheat bread) for a minimum of 3 weeks. If possible, I would extend that two weeks to ensure valid testing.
    4. SilkieFairy
      - SilkieFairy replied to SilkieFairy's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      5

      IBS-D vs Celiac

      Thank you both for the replies. I decided to bring back gluten so I can do the blood test. Today is Day #2 of the Challenge. Yesterday I had about 3 slices of whole wheat bread and I woke up with urgent diarrhea this morning. It was orange, sandy and had the distinctive smell that I did not have when I was briefly gluten free. I don't know if it's a...
    5. knitty kitty
      - knitty kitty replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      @Jane02, I hear you about the kale and collard greens. I don't do dairy and must eat green leafies, too, to get sufficient calcium. I must be very careful because some calcium supplements are made from ground up crustacean shells. When I was deficient in Vitamin D, I took high doses of Vitamin D to correct the deficiency quickly. This is safe...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,338
    • Most Online (within 30 mins)
      7,748
    Erica Johnson
    Newest Member
    Erica Johnson
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • par18
      IBS-D vs Celiac

      By par18 · Posted

      Been off this forum for years. Is it that important that you get an official diagnosis of something? It appears like you had a trigger (wheat, gluten, whatever) and removing it has resolved your symptom. I can't speak for you, but I had known what my trigger was (gluten) years before my diagnosis I would just stay gluten-free and get on with my symptom free condition. I was diagnosed over 20 years ago and have been symptom free only excluding wheat, rye and barley. I tolerate all naturally gluten free whole foods including things like beans which actually helps to form the stools. 
    • trents
      IBS-D vs Celiac

      By trents · Posted

      No coincidence. Recent revisions to gluten challenge guidelines call for the daily consumption of at least 10g of gluten (about the amount in 4-6 slices of wheat bread) for a minimum of 3 weeks. If possible, I would extend that two weeks to ensure valid testing.
    • SilkieFairy
      IBS-D vs Celiac

      By SilkieFairy · Posted

      Thank you both for the replies. I decided to bring back gluten so I can do the blood test. Today is Day #2 of the Challenge. Yesterday I had about 3 slices of whole wheat bread and I woke up with urgent diarrhea this morning. It was orange, sandy and had the distinctive smell that I did not have when I was briefly gluten free. I don't know if it's a coincidence, but the brain fog is back and I feel very tired.   
    • knitty kitty
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By knitty kitty · Posted

      @Jane02, I hear you about the kale and collard greens.  I don't do dairy and must eat green leafies, too, to get sufficient calcium.  I must be very careful because some calcium supplements are made from ground up crustacean shells.  When I was deficient in Vitamin D, I took high doses of Vitamin D to correct the deficiency quickly.  This is safe and nontoxic.  Vitamin D level should be above 70 nmol/L.  Lifeguards and indigenous Pacific Islanders typically have levels between 80-100 nmol/L.   Levels lower than this are based on amount needed to prevent disease like rickets and osteomalacia. We need more thiamine when we're physically ill, emotionally and mentally stressed, and if we exercise like an athlete or laborer.  We need more thiamine if we eat a diet high in simple carbohydrates.  For every 500 kcal of carbohydrates, we need 500-1000 mg more of thiamine to process the carbs into energy.  If there's insufficient thiamine the carbs get stored as fat.  Again, recommended levels set for thiamine are based on minimum amounts needed to prevent disease.  This is often not adequate for optimum health, nor sufficient for people with absorption problems such as Celiac disease.  Gluten free processed foods are not enriched with vitamins like their gluten containing counterparts.  Adding a B Complex and additional thiamine improves health for Celiacs.  Thiamine is safe and nontoxic even in high doses.  Thiamine helps the mitochondria in cells to function.  Thiamine interacts with each of the other B vitamins.  They are all water soluble and easily excreted if not needed. Interesting Reading: Clinical trial: B vitamins improve health in patients with coeliac disease living on a gluten-free diet https://pubmed.ncbi.nlm.nih.gov/19154566/ Safety and effectiveness of vitamin D mega-dose: A systematic review https://pubmed.ncbi.nlm.nih.gov/34857184/ High dose dietary vitamin D allocates surplus calories to muscle and growth instead of fat via modulation of myostatin and leptin signaling https://pubmed.ncbi.nlm.nih.gov/38766160/ Safety of High-Dose Vitamin D Supplementation: Secondary Analysis of a Randomized Controlled Trial https://pubmed.ncbi.nlm.nih.gov/31746327/ Vitamins and Celiac Disease: Beyond Vitamin D https://pmc.ncbi.nlm.nih.gov/articles/PMC11857425/ Investigating the therapeutic potential of tryptophan and vitamin A in modulating immune responses in celiac disease: an experimental study https://pubmed.ncbi.nlm.nih.gov/40178602/ Investigating the Impact of Vitamin A and Amino Acids on Immune Responses in Celiac Disease Patients https://pmc.ncbi.nlm.nih.gov/articles/PMC10814138/
    • Jane02
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Jane02 · Posted

      Thank you so much @knitty kitty for this insightful information! I would have never considered fractionated coconut oil to be a potential source of GI upset. I will consider all the info you shared. Very interesting about the Thiamine deficiency.  I've tracked daily averages of my intake in a nutrition software. The only nutrient I can't consistently meet from my diet is vitamin D. Calcium is a hit and miss as I rely on vegetables, dark leafy greens as a major source, for my calcium intake. I'm able to meet it when I either eat or juice a bundle of kale or collard greens daily haha. My thiamine intake is roughly 120% of my needs, although I do recognize that I may not be absorbing all of these nutrients consistently with intermittent unintentional exposures to gluten.  My vitamin A intake is roughly 900% (~6400 mcg/d) of my needs as I eat a lot of sweet potato, although since it's plant-derived vitamin A (beta-carotene) apparently it's not likely to cause toxicity.  Thanks again! 
×
×
  • 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.