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

Kinnikinnick Breads


CMCM

Recommended Posts

CMCM Rising Star

I was looking at Kinnikinnick's website and thety have a lot of different breads....can anyone recommend any particular ones, especially among the various white and brown breads (not flavored ones).


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



Celiac.com Sponsor (A8-M):



mouse Enthusiast

I buy the white Italian tapioca rice bread. I also buy the raisen bread for french toast and feed that to the whole family (the gluten eaters :lol: ). I love their cinnamon rolls. It is a flat charge of $10 for shipping up to $200 purchase. So, I try to have plenty of freezer space when I order. I also buy the hot dog buns, but I personally do not like the hamburger buns. I am sure others will also respond as this is a favorite brand among many on this forum.

Guest nini

my daughter and I both love the Italian White Tapioca Rice Bread... it's the closest thing we've found to real bread. It DOES need to be either toasted or warmed in the microwave before using though.

I also like the cinnamon rasin bread. I make french toast with it or toast it and top it with cream cheese.

We also like the sesame bagels and the cinnamon raisin bagels, the cinnamon buns and the blueberry muffins.

key Contributor

I love their mini pizza crusts, very easy and tasty! Also love their english muffins, I cut them into thirds, because I think they toast better that way. Their white sandwich bread is great for grill cheese sandwiches.

Monica

lonewolf Collaborator

All I can say is DON'T try the Robin's brown rice bread. Major yuck!

Claire Collaborator

I use the yeast free tapioca white bread from Kinickinick. I do not care for it unless it is toasted. I toast it frozen and it is very good. It is hard enough to find even tolerable gluten-free bread but to find a yeast free bread that is any good is all but impossible. These are usually as heavy as bricks - not to mention tastless.

I think they also make a yeast free gluten-free rice bread. I haven't tried that. Claire

debmidge Rising Star

Yes on the Italian White Tapocia bread, it's my substitute bread for when my husband runs out of the gluten-free Pantry bread that I make for him. Kinni's hamburger buns are excellent. When we have hamburgers, once a week, we both have that as the bun. They freeze well and are shipped extrememely quickly. As a matter of fact, I am expecting my shipment today (they use UPS here in states, but they are in Canada)/

Some health food stores carry their stuff too.


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



Celiac.com Sponsor (A8-M):



jenvan Collaborator

Ditto on White Italian Tapioca :P

Becky6 Enthusiast

I love the sunflower flax seed bread! It is soooo good! I also like the many wonders brown rice bread! I have not tried the Itallian yet. I was always a fan of the multigrain filled with stuff bread!

Felidae Enthusiast

I personally don't like their breads. However, they have great pizza crusts and cookies.

elonwy Enthusiast

I like the white tapioca, I LOVE thier english muffins, and thier hamburger buns are pretty good too.

I made buffallo burgers the other day and served both mine and my bf's on thier hamburger buns and he liked them as well, which is always a victory.

Elonwy

StrongerToday Enthusiast

I love the white sandwich bread and the Tapioca Itallian too. Don't forget the chocolate donuts and K-Toos!

gf4life Enthusiast

We use the White Sandwich bread for sandwiches, french toast, grilled cheese, etc. We also LOVE the english muffins. I guess I am going to have to try the Italian White Tapioca bread, it is getting such good reiviews here... we also get the pizza crust, chocolate dipped and cinnamon sugar donuts, bagels, sunflower flaxseed bread, cheese tapioca rice bread, raisin tapioca rice bread, Chocolate K-toos (oreo type cookies that REALLY are like oreos!), Vanilla K-toos, angel food cake mix, bread and bun mix, and pancake mix. I buy as close to the $200 limit on every order!

Janine Newbie

I just tried the Kinnikinnick Many Wonders Multigrain Rice Bread for the first time tonight and thought it was fabulous! I took two frozen slices and toasted them just a little and ate them with butter and honey. What a wonderful treat!!! I am lucky to have just found a new local store that carries their breads (Ligonberries Market, Vancouver Washington). I am too delighted! :lol:

--Janine

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,898
    • Most Online (within 30 mins)
      7,748

    MLucia
    Newest Member
    MLucia
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • trents
      Welcome to the forum, @Judy M! Yes, he definitely needs to continue eating gluten until the day of the endoscopy. Not sure why the GI doc advised otherwise but it was a bum steer.  Celiac disease has a genetic component but also an "epigenetic" component. Let me explain. There are two main genes that have been identified as providing the "potential" to develop "active" celiac disease. We know them as HLA-DQ 2.5 (aka, HLA-DQ 2) and HLA-DQ8. Without one or both of these genes it is highly unlikely that a person will develop celiac disease at some point in their life. About 40% of the general population carry one or both of these two genes but only about 1% of the population develops active celiac disease. Thus, possessing the genetic potential for celiac disease is far less than deterministic. Most who have the potential never develop the disease. In order for the potential to develop celiac disease to turn into active celiac disease, some triggering stress event or events must "turn on" the latent genes. This triggering stress event can be a viral infection, some other medical event, or even prolonged psychological/emotional trauma. This part of the equation is difficult to quantify but this is the epigenetic dimension of the disease. Epigenetics has to do with the influence that environmental factors and things not coded into the DNA itself have to do in "turning on" susceptible genes. And this is why celiac disease can develop at any stage of life. Celiac disease is an autoimmune condition (not a food allergy) that causes inflammation in the lining of the small bowel. The ingestion of gluten causes the body to attack the cells of this lining which, over time, damages and destroys them, impairing the body's ability to absorb nutrients since this is the part of the intestinal track responsible for nutrient absorption and also causing numerous other food sensitivities such as dairy/lactose intolerance. There is another gluten-related disorder known as NCGS (Non Celiac Gluten Sensitivity or just, "gluten sensitivity") that is not autoimmune in nature and which does not damage the small bowel lining. However, NCGS shares many of the same symptoms with celiac disease such as gas, bloating, and diarrhea. It is also much more common than celiac disease. There is no test for NCGS so, because they share common symptoms, celiac disease must first be ruled out through formal testing for celiac disease. This is where your husband is right now. It should also be said that some experts believe NCGS can transition into celiac disease. I hope this helps.
    • Judy M
      My husband has had lactose intolerance for his entire life (he's 68 yo).  So, he's used to gastro issues. But for the past year he's been experiencing bouts of diarrhea that last for hours.  He finally went to his gastroenterologist ... several blood tests ruled out other maladies, but his celiac results are suspect.  He is scheduled for an endoscopy and colonoscopy in 2 weeks.  He was told to eat "gluten free" until the tests!!!  I, and he know nothing about this "diet" much less how to navigate his in daily life!! The more I read, the more my head is spinning.  So I guess I have 2 questions.  First, I read on this website that prior to testing, eat gluten so as not to compromise the testing!  Is that true? His primary care doctor told him to eat gluten free prior to testing!  I'm so confused.  Second, I read that celiac disease is genetic or caused by other ways such as surgery.  No family history but Gall bladder removal 7 years ago, maybe?  But how in God's name does something like this crop up and now is so awful he can't go a day without worrying.  He still works in Manhattan and considers himself lucky if he gets there without incident!  Advice from those who know would be appreciated!!!!!!!!!!!!
    • Scott Adams
      You've done an excellent job of meticulously tracking the rash's unpredictable behavior, from its symmetrical spread and stubborn scabbing to the potential triggers you've identified, like the asthma medication and dietary changes. It's particularly telling that the rash seems to flare with wheat consumption, even though your initial blood test was negative—as you've noted, being off wheat before a test can sometimes lead to a false negative, and your description of the other symptoms—joint pain, brain fog, stomach issues—is very compelling. The symmetry of the rash is a crucial detail that often points toward an internal cause, such as an autoimmune response or a systemic reaction, rather than just an external irritant like a plant or mites. I hope your doctor tomorrow takes the time to listen carefully to all of this evidence you've gathered and works with you to find some real answers and effective relief. Don't be discouraged if the rash fluctuates; your detailed history is the most valuable tool you have for getting an accurate diagnosis.
    • Scott Adams
      In this case the beer is excellent, but for those who are super sensitive it is likely better to go the full gluten-free beer route. Lakefront Brewery (another sponsor!) has good gluten-free beer made without any gluten ingredients.
    • trents
      Welcome to the forum, @catsrlife! Celiac disease can be diagnosed without committing to a full-blown "gluten challenge" if you get a skin biopsy done during an active outbreak of dermatitis herpetiformis, assuming that is what is causing the rash. There is no other known cause for dermatitis herpetiformis so it is definitive for celiac disease. You would need to find a dermatologist who is familiar with doing the biopsy correctly, however. The samples need to be taken next to the pustules, not on them . . . a mistake many dermatologists make when biopsying for dermatitis herpetiformis. 
×
×
  • 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.