gluten-free Bread

[mbrookes]

Dear friends, I need your help. I have tried every bread I can find (admittedly limited, as I live in the wilds of Mississippi). Each one seems like it will be okay, then I make a sandwich and it turns into glue in my mouth at first bite. What breads have you found to be at least acceptable, if not actually good? Bread is my ONLY problem. I am a good cook and I have been able to convert almost all our favorite foods to gluten-free. Bread is the only problem. 

[LCAnacortes]

I like Canyon Bakehouse - Ancient Grain is my favorite.  Most gluten free bread tastes like yeast too much for me, but this one doesn't.  You can order it online. 

[mbrookes]

Thanks, LC. I will see if I can find some. Does it ship frozen?

 

[LCAnacortes]

7 hours ago, mbrookes said:

Thanks, LC. I will see if I can find some. Does it ship frozen?

 

I'm not sure. I can find it in our grocery stores so I buy it there. They package it so that it lasts a long time. I just checked and you can order it from Walmart. They may have it at your local Walmart store. 

[GF-Cate]

I second the Canyon Bakehouse. It has good structure & texture, and there are several different varieties to choose from and it's easy to find in my area. Their website has a "find a store" feature and there are a few Walmart in MS that carry it (though maybe not near you!) and you can sign up on the website for coupons (lots of places sell it online too).

Schar brand has come a long way over the years in terms of taste, and I recently tried the artisan multigrain loaf and was pleasantly surprised (they make a white loaf too but I haven't tried it). It was good enough to eat straight out if the package with just some spread on it! Vitacost sells it with free shipping over $49, and they offer lots of gluten-free products (food + more) and Schar also sells direct from their website. Their ciabatta rolls are also a favorite (I use them as dinner rolls, for sandwiches, and pack them when I travel as they have a long shelf life). 

BFree has loaf bread that is quite good (though on the thin side) and pita that tastes as close to the gluten-filled version as I can imagine. They do sell online, though not the whole product line (probably only the stuff that ships well).

I think slightly toasting or griddling gluten-free bread with butter or DF spread makes it much more palatable, especially if you end up with a loaf that doesn't have a great texture. 

Happy sandwich making! 

[margaretiisabel]

On 10/30/2022 at 7:47 PM, mbrookes said:

Dear friends, I need your help. I have tried every bread I can find (admittedly limited, as I live in the wilds of Mississippi). Each one seems like it will be okay, then I make a sandwich and it turns into glue in my mouth at first bite. What breads have you found to be at least acceptable, if not actually good? Bread is my ONLY problem. I am a good cook and I have been able to convert almost all our favorite foods to gluten-free. Bread is the only problem. 

I use Udis Multigrain Bread, and their Blueberry Muffins that I can buy in the Frozen Food Section at the local Grocery Store.  They are Delicious.  I don’t care for their white bread but the multigrain is more substantial.  If you go to Udis website I believe you can put your zip Code in and they will let you know where their products are sold.   Also, there is a Facebook Page called Jules where you can purchase gluten free flours, cake mixes, corn bread mix and many other mixes that are gluten free.  Good luck, you will find what you need.  

[Scott Adams]

Little Northern Bakehouse is great...they are also a site sponsor.

 

[Lboisvert]

On 10/30/2022 at 7:47 PM, mbrookes said:

Dear friends, I need your help. I have tried every bread I can find (admittedly limited, as I live in the wilds of Mississippi). Each one seems like it will be okay, then I make a sandwich and it turns into glue in my mouth at first bite. What breads have you found to be at least acceptable, if not actually good? Bread is my ONLY problem. I am a good cook and I have been able to convert almost all our favorite foods to gluten-free. Bread is the only problem. 

Schar, Artisan Baker 10 Grain & Seed Bread is my favorite bread.  It is great for sandwiches, toast, french toast, grilled cheese.  It is the best one that I have found in my search!

[Ginger38]

On 11/2/2022 at 3:03 PM, Scott Adams said:

Little Northern Bakehouse is great...they are also a site sponsor.

 

Is this worth the price? Have you tried the cinnamon raisin bread or bagels? 

[mbrookes]

I ued to get this and it was good, but my source closed, and I haven't really looked forma place to order. I will do that.

[Scott Adams]

I think all of their products are excellent, and you can read my reviews here:

https://www.celiac.com/search/?&q=little northern&type=cms_records2&search_and_or=and&search_in=titles

[salparadise]

I paid almost $9 for a loaf of Canyon Bakehouse last week (because I wasn't paying attention). It's good but not that good. I'm tired of being gouged. I understand that it needs to cost more than wheat bread, but that's ridiculous.

I've been buying Kroger's house brand multi-grain for as long as they've been offering it. It's acceptable for sandwiches and costs less than the specialty brands. It has been unavailable for a few weeks now, presumably to try and fix the propensity for molding (I've returned a few loafs). 

I'm about ready to start making my own bread due to cost, quality, and availablity. There was a little bake shop in my town that made gluten-free bread, but they quit making it, probably just not enough demand. It was far better and less expensive that any I've ever bought in the grocery stores. I need to find an authoritative source for a recipe and possibly a bread maker.

[plumbago]

It's getting ridiculous. Sad to say, Canyon is my favorite commercial brand, but due to its increased cost lately, I'm buying Udi's (about a dollar less).

[trents]

Good luck on making your own. We haven't tried it in some years but could never get it to hold together like the commercial stuff does. Perhaps there are better recipes and better gluten-free flours available now. But you may find that the gluten-free flour prices have increased enough that the little amount you save is just not worth the hassle.

[Scott Adams]

1 hour ago, salparadise said:

I paid almost $9 for a loaf of Canyon Bakehouse last week (because I wasn't paying attention). It's good but not that good. I'm tired of being gouged. I understand that it needs to cost more than wheat bread, but that's ridiculous.

I've been buying Kroger's house brand multi-grain for as long as they've been offering it. It's acceptable for sandwiches and costs less than the specialty brands. It has been unavailable for a few weeks now, presumably to try and fix the propensity for molding (I've returned a few loafs). 

I'm about ready to start making my own bread due to cost, quality, and availablity. There was a little bake shop in my town that made gluten-free bread, but they quit making it, probably just not enough demand. It was far better and less expensive that any I've ever bought in the grocery stores. I need to find an authoritative source for a recipe and possibly a bread maker.

If you have a Costco near you look for Franz Gluten Free bread. Here in California they sell 2 loaves for ~$9, and it is a good multi-grain gluten-free bread.

[salparadise]

1 hour ago, trents said:

you may find that the gluten-free flour prices have increased enough that the little amount you save is just not worth the hassle.

That’s what has been holding me back thus far. It would take a long time to recoup the cost of a bread machine, and the time and hassle would be in addition. I’d rather have a good, reliable source at a reasonable price. My experience with pizza crust tells me that taking control might be worth it though. I’ve been making pizza crusts for a long time and I’ve yet to find any restaurant or packaged product that even comes close. Ingredients are not cheap, but quality, consistency and satisfaction far outweigh cost and convenience. I was okay with the Kroger bread, except for occasionally getting a moldy loaf, so hoping they fix that and restock soon. 

[salparadise]

32 minutes ago, Scott Adams said:

If you have a Costco near you look for Franz Gluten Free bread. Here in California they sell 2 loaves for ~$9, and it is a good multi-grain gluten-free bread.

I wish I lived near a Costco. That would be the go-to for a lot of things. I’m in the boonies, and I don’t shop Walmart unless it’s an emergency. I think the nearest Costco is 2 1/2 hours. But thanks for the tip- I’ll look for it if I have a chance. 

[Ginger38]

18 minutes ago, salparadise said:

That’s what has been holding me back thus far. It would take a long time to recoup the cost of a bread machine, and the time and hassle would be in addition. I’d rather have a good, reliable source at a reasonable price. My experience with pizza crust tells me that taking control might be worth it though. I’ve been making pizza crusts for a long time and I’ve yet to find any restaurant or packaged product that even comes close. Ingredients are not cheap, but quality, consistency and satisfaction far outweigh cost and convenience. I was okay with the Kroger bread, except for occasionally getting a moldy loaf, so hoping they fix that and restock soon. 

How do you make Your pizza crust? 

[mbrookes]

5 hours ago, salparadise said:

I wish I lived near a Costco. That would be the go-to for a lot of things. I’m in the boonies, and I don’t shop Walmart unless it’s an emergency. I think the nearest Costco is 2 1/2 hours. But thanks for the tip- I’ll look for it if I have a chance. 

One thing we do have near me is a Costco. I'm probably going tomorrow, A gluten-eating friend just told me they have a gluten-free Mexican Wedding cookie that is so good she buys it. I will look for the Franz bread and other possibilities while I am there. I was diagnosed with Celiac 15 years ago. At first it was an adventure; then it became a challenge. Now, I just want good food without the hassle.

[trents]

This could have changed but my understanding has been that Franz products only available on the West coast, Hawaii and a couple of Rocky Mountain states. But of all the commercial gluten-free loaf bread products I have tried, Franz is the best.

Edited November 7, 2022 by trents

[Darren]

7 hours ago, trents said:

Good luck on making your own. We haven't tried it in some years but could never get it to hold together like the commercial stuff does. Perhaps there are better recipes and better gluten-free flours available now. But you may find that the gluten-free flour prices have increased enough that the little amount you save is just not worth the hassle.

 

On 10/30/2022 at 6:47 PM, mbrookes said:

Dear friends, I need your help. I have tried every bread I can find (admittedly limited, as I live in the wilds of Mississippi). Each one seems like it will be okay, then I make a sandwich and it turns into glue in my mouth at first bite. What breads have you found to be at least acceptable, if not actually good? Bread is my ONLY problem. I am a good cook and I have been able to convert almost all our favorite foods to gluten-free. Bread is the only problem. 

Lots of food recommendations here. One thing to do with any brand is to toast it if its suits thebtypr of sandwich toi are making. Even if you toast amd let it cool, it makes the bread way better and not so gummy. 

[trents]

6 minutes ago, Darren said:

 

Lots of food recommendations here. One thing to do with any brand is to toast it if its suits thebtypr of sandwich toi are making. Even if you toast amd let it cool, it makes the bread way better and not so gummy. 

Agreed. I bought on old fashioned popup toaster for this purpose and I find I have to put it on the highest setting in order to get my Franz bread slices browned. gluten-free bread tends to be heavy and moist and take longer to toast than wheat bread.

[Rhonda Hildreth]

I like Schar gluten free products from Europe. The bread is available in my local Walmart. They made a number of bread products, all of which are better than any others I have tried. The multigrain version is the best.

[mbrookes]

I don't care for the texture of Schar bread, but his other products are among my favorites: The Entertainment crackers are very close to Ritz, the Table crackers are, as near as I can tell, clones of Premium Saltines, the Shortbread cookies are wonderful (try one with a blob of Nutella!). So, I am a big fan of Schar, just not the loaf bread.

[Megawisdumb]

I had just mastered the art of sourdough bread before my official celiac award.  So I recently ordered some gluten-free sourdough starter and have been feeding it for a few weeks now using rice and almond flour.  My first loaf was really bad.  Even the crows did want it.  Some hungry squirrel finally hauled it away.  My 2nd attempt was much better.  Very sour even more than my wheat versions but still missing some salt and sugar taste elements.  It may take some time, but I will get close.  I located may interesting additions you must add to get the rise in gluten-free flours and look forward to the challenge.   I had a piggy pizza last week at Slice in Montevallo that was made from cauliflower and it tasted just like a wheat dough.  WOW...it can be done just takes some time to master the art.