Jump to content
  • Sign Up
mjones32

Glutino Discontinue Flax Seed And Fiber Breads

Rate this topic

Recommended Posts

I'm ticked off because Glutino (Boulder Brand) has stopped production of their flax seed and fiber breads which were really great substitutes for whole wheat type bread and awesome when toasted.

 

Does anyone know of good alternatives in a similar style ?

 

 

Share this post


Link to post
Share on other sites

Thanks !  Looks like the Canyon Bakehouse would be worth a try, and actually the rye bread in their range might even be more interesting to me. Our local Target is listed as a supplier.

 

Udi's I know well, it's definitely OK, but as Boulder has killed their premium brands I'm out to find the best :)

Share this post


Link to post
Share on other sites

Udi's I know well, it's definitely OK, but as Boulder has killed their premium brands I'm out to find the best :)

Different perspective here. Once I tried Udi's bread, I stopped buying Glutino.

 

Tastes vary widely in gluten-free baked goods--one person's love is the next person's hate. I hear there are people who actually eat Ener-G bread.  :wacko:

Share this post


Link to post
Share on other sites

....I hear there are people who actually eat Ener-G bread.  :wacko:

Peter has a good point.  They are out there, wherever they are....

 

I like Rudi's Multigrain bread.  Definitely has to be toasted, though.  Makes great sandwiches and toast.  Haven't tried any other multigrain kind, I eat very little bread.  I would pick up the canyon bakehouse if I saw it based on the number of people that have recommended it, though.

Share this post


Link to post
Share on other sites

Yeah Laura, I hope you can find some Canyon Bakehouse. The taste is very similar to Rudy's multi-grain, but the texture is better. The one time I tried Rudy's (on the reccomendation of the guy who runs the health food store) I found that it fell apart. I told him, so he tried the Canyon Bakehouse. Now that's the one he eats too.

Share this post


Link to post
Share on other sites

 

I hear there are people who actually eat Ener-G bread.  :wacko:

Nooooo....lol, I can save them a bundle...simply purchase Sheetrock and have it cut into bread sized pieces. I hear the shelf life is identical too ;)

Share this post


Link to post
Share on other sites

Ps...my guys prefer Canyon Bakehouse...then taste splits...hubs prefers Udis to Glutino and three Bakers. One young man prefers Glutino and the other ThreeBakers. I purchase them all based on sale prices.

Share this post


Link to post
Share on other sites

But doesn't sheetrock have gluten? I'm actually serious here...lol...

 

From what I recall it's the drywall mud...but can't remember.  My lungs can't take the sanding process so I'm never around during an installation...search drywall using the forum's search feature and you'll probably find a few threads over the years on the subject.

Share this post


Link to post
Share on other sites

I tried Canyon hot dog buns. Worst thing ever. Texture was perfect but there was absolutely no flavor whatsoever. Are their loaf breads different? I'm put off of Canyon because of my bad hot dog bun experience.

Never tried their hot dog buns but I assume they are a white bread type of bun. Their seven-grain bread is more like those mult-grain breads we used to buy from the grocery store. You know, the dark breads with all the nutty bits in them? Lots of flavor and great texture.

Share this post


Link to post
Share on other sites

Never tried their hot dog buns but I assume they are a white bread type of bun. Their seven-grain bread is more like those mult-grain breads we used to buy from the grocery store. You know, the dark breads with all the nutty bits in them? Lots of flavor and great texture.

Ok well I guess I'll give Canyon another try, with the loaf bread this time...

Share this post


Link to post
Share on other sites

Thanks everyone for great input.

 

I have started reviewing as many products as I can and making a record of my impressions by taste, texture, sweetness, crumbliness, density.  So far tried seven breads.  I've been surprised how much better the breads are than when I first went gluten free - crumbliness and sweetness much improved...lots of pretty good products out there and of course its all a matter of taste :)

Share this post


Link to post
Share on other sites

Pretty much it's next to impossible to get in a gluten free food rut when living in a small town--as soon as I get attached to a gluten free product, the stores stop carrying it. Canyon Bakehouse is my favorite but regrettably it didn't last long here, before the store discontinued it.

 

I've tried ordering it via mail before and the day that I got it delivered by FedEx, I saw another identical box from Canyon Bakehouse. I looked at them wondering if they had packaged my bread in two boxes, no they hadn't. The name on the second box was one of our former celiac support group leaders, apparently I wasn't the only one sad to see it go.

 

Now I usually just bake my own bread or go without. On the rare occasion that one of those two things isn't an option, I buy Udi's.

 

This is my favorite bread recipe:

 

http://www.thebakingbeauties.com/2014/01/gluten-free-millet-sandwich-bread.html

 

My favorite bread mix is Pamela's.

Share this post


Link to post
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.


×
×
  • Create New...