Good bread

[plumbago]

I recently bought this bread for the first time: Rudis gluten free double fiber sandwich bread. I am posting a comment because it stood out from the rest of the gluten-free breads I've purchased in the past. I know there are a few boutique bakeries around the country (let's face it, mainly on the left and right coasts) that bake excellent gluten-free bread. But the day I start shelling out $10 plus for a loaf of bread is the day you know I've won the $26 million lottery. It just ain't gonna happen.

But this Rudis bread stood out based not on taste - which was just regular - but on its texture. Honestly I didn't think it was possible to have chewy gluten-free bread. I'm not sure how they did it, but they did! Like most gluten-free breads, you can find it in the frozen food aisle.

Not to re-open this can of worms, but like many other gluten-free breads, this particular kind does not fortify with iron or folate, sadly.

To recap: taste - regular, normal, nothing special. Texture - very special!

Plumbago

 

[pasqualeb]

Ah yes, gluten-free bread, not a good comparison  to those of us who knew and enjoyed the other stuff before Celiac.

But they have come a long way since I was diagnosed in 2001. It really is a matter of personal preference, I prefer Udis millet and chia but the cost is high. There are more and more local baberys doing gluten-free bread, some very good, not sure where you live but in Beacon, NY there is a dedicated gluten-free bakery called Bella's which is the best I have ever had...... good luck with your search...pasquale

[Jays911]

Target jacked the the price of the Udi's whole wheat bread at our store up to $8.99. So I tried the $5 alternative of Simply Balanced 7 grain. Really good.  Tasty, soft. Good texture. Highly recommended. 

[Eliza Plank]

The taste isn't that bad. I mean it is soft and without any additional additives. I must admit that it is a bit expensive.

[bartfull]

Looks like they added bamboo for the extra fiber?

Water, potato extract, Non-GMO and expeller pressed canola oil*, rice starch, rice flour, evaporated cane syrup, inulin, bamboo fiber, honey, sea salt, molasses, egg whites, xanthan gum, yeast, distilled vinegar, natural enzymes.

I have never had the new recipe but I had the original recipe. It tasted almost exactly like Canyon Bakehouse 7-grain but it fell apart when trying to eat it in a sandwich. Because of that I always preferred the Canyon Bakehouse. I love Udi's, but it has to be the multi-grain in the green and gold bag. Didn't like the white at all.

I can get the Udi's for $12, but it's for the BIG loaf (22 slices) and the slices are huge - bigger than most "regular" sandwich breads.

[plumbago]

Just to clarify, I was originally writing about Rudi's. (Just so we're all on the same page.)

But I must admit to being surprised that people are buying what I consider to be fairly standard, unspectacular gluten-free bread (Rudis, Udis for example) at such high prices - that Target price is nuts. Unless things have changed in the last week, the most I ever pay for Udis or Rudis is $6, and that's with tax.

Looks like they added bamboo for the extra fiber?  Are you referring to Rudis? If so, well then I guess it's bamboo. Is that bad?

Plumbago

[bartfull]

Nope. Just wondering how they got the extra fiber so I looked up the ingredients.

As far as price goes, it depends on where you live. In this tiny town the small loaf of Rudi's, Udi's, or Canyon Bakehouse are all $6.99 plus tax. There are 14 slices in each, counting the heels. That's why I buy the big loaf (22 extremely large slices) of Udi's. One sandwich made on this stuff is equal to two sandwiches on the smaller loaves.

I'd have to make a 120 mile round trip to get bread for less.

[Jays911]

Ona related topic, I ran into an old friend yesterday who runs a restaurant featuring gourmet hot dogs and Italian beef sandwiches.  The topic turned to celiac disease and gluten free options, and he asked my advice on a good brand of gluten-free buns I could recommend.  Anyone have any thoughts/insight? 

[cyclinglady]

1 hour ago, Jays911 said:

Ona related topic, I ran into an old friend yesterday who runs a restaurant featuring gourmet hot dogs and Italian beef sandwiches.  The topic turned to celiac disease and gluten free options, and he asked my advice on a good brand of gluten-free buns I could recommend.  Anyone have any thoughts/insight? 

What about those who ask for dipped beefs?  I would worry about cross contamination (cc) unless they set up a separate line (sandwich shop in Alpharetta, GA does that).   I have issues with garlic, so beefs are out for me altogether now, but my hubby can't have them due to possible cc issues.  

[Jays911]

Lots of restaurants here in Omaha do special procedures for gluten-free offerings.  One pizza chain, Uncle Maddio's, asks if it is lifestyle or celiac, and if the latter, does a complete cleanup and uses ingredients kept in separate, dedicated containers.  Lots of folks are beginning to "get" it. 

[bartfull]

Yeah, Omaha is famous in the midwest for its good restaurants so it doesn't surprise me that they have good, safe, (and delicious) gluten-free options. Wish I lived closer...