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

Frustrated With gluten-free Bread Options

kimber

Recommended Posts

kimber Enthusiast
kimber
Posted

Hi ladies

I have been throwing away bread like crazy

My ds is already dairy/soy free and I am trying him on a gluten-free diet

I've bought a few enjoy life breads/bagels and recently George bagels and they were awful

is my best bet to buy a mix?

Thanks for any feedback, Kim

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

Celiac.com Sponsor (A8-M):


momandgirls Enthusiast
momandgirls
Posted

Do you happen to have a bread machine? When my daughter was first diagnosed, I couldn't find any bread that she was happy with. Now, we make our own bread and it is delicious! The favorite mix around our house is Pamela's amazing wheat free bread mix. I always make it in the machine, but I've heard people say they mix the dough and bake it in the oven. We haven't come across any bagels that we like yet and I haven't attempted to make my own.

dionnek Enthusiast
dionnek
Posted

I like the prairie bread and the sundried tomato bread from Whole Foods (in the freezer section), but other than that I haven't tried a regular sandwhich bread yet that I've liked. I have a couple of mixes in my pantry but have been too afraid to try them yet (I'm fairly new to this). I haven't tried any bagels - they look so gross compared to the fresh hot bagels that I'm used to :(

I've hear the Anna bread mix is the best for baking your own (I have one in my pantry but haven't used it yet).

ArtGirl Enthusiast
ArtGirl
Posted

Pamela's bread mixes are pretty good. I think the frozen, premade breads are terrible and I don't blame your son one bit for rejecting them. They are like eating cardboard. (my opnion only - others like them - so it's really a matter of personal taste)

With gluten-free bread, hands-on is the best. You might want to visit the recipe forum here for many great recipes for breads and other baked goods.

BostonCeliac Apprentice
BostonCeliac
Posted
Hi ladies

I have been throwing away bread like crazy

My ds is already dairy/soy free and I am trying him on a gluten-free diet

I've bought a few enjoy life breads/bagels and recently George bagels and they were awful

is my best bet to buy a mix?

Thanks for any feedback, Kim

Hi -- I eat the brown rice bread from Enjoy Life - but it must be toasted, and I keep it in the Fridge. I also like the Prarie Bread from Whole Foods in the freezer section... again, toasted.

Kinnikinnick bagels are really good - a little pricey, but worth it, I think.

good luck!

TriticusToxicum Explorer
TriticusToxicum
Posted

Glutino bagels are the closest to "real" bagels as i have found. Like everythings else, they are best toasted. Kinikinik bread is pretty good also. I've actually eaten it as a sandwich without toasting it first.

I find that if you are going to make it yourself it is quicker to just use a stand mixer if you have one. The bread machine spends a lot of time kneading and knocking the dough around "developing the gluten", but with gluten-free bread this is unnecessary - Mix, rise and bake (save yourself 2 hrs ta boot). I think all of that extra kneading has an adverse effect on the final texture of the bread. (just my opinion).

Bette Hagman's "gluten-free Gourmet Bakes bread" is the best resource I have found for bread recipes.

My best advice is to experiment and explore. Everyone here will give you their honest opinions on just about anything. Bread is probably the toughest food to substitute. In my mind (and mouth most importantly) bread is all about that gluten chewy experience. Some homemade bread is awesome right out of the oven, but wait a few hours and it will be a cumbly mess. Your toaster is your best friend!

JennFog Rookie
JennFog
Posted

I have found that trying to stick with a potato based bread is better or even tapioca isn't that bad, the rice breads are the worst.

The bread was a tough one for me too. I gave up to tell you the honest truth. The only way I could eat it was if it was toasted (by the time lunch came, it was hard). The firmer it feels the worse it is, but the soft light and fluffy kind costs $4 for 6 slices. I just don't need the bread that much.

Try the rolls in the freezer section, they were pretty good. They look like hamburger rolls but good for any kind of sandwich, even pb & j.

I have given in to the lettuce wrap. I try different lettuces each week, works for me. I think my favorite lettuce is called bibb or boston, kind of buttery tasting.

I have tried corn tortillas too, not all that bad if you cook them first.

The other thing I will do... i like the frozen already made potato pizza doughs (not the rice ones), i will buy the thin ones for one person and have an open face sandwich on it, but this is a hot sandwich option. I guess you could cut it in half and have a sandwich too.

If you like gluten free crackers, those are good with lunch meat, cheese, peanut butter and jelly.

Plain mini rice cakes do the trick too.

Hope this helps! I know the ideas aren't bread but maybe replacing it with these alternatives will help!

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

Celiac.com Sponsor (A8-M):


luvs2eat Collaborator
luvs2eat
Posted

Manna from Anna bread mixes fan here. Check her out at www.mannafromanna.com. They're easy to make and the best bread I've found yet!

jnclelland Contributor
jnclelland
Posted
Manna from Anna bread mixes fan here. Check her out at www.mannafromanna.com. They're easy to make and the best bread I've found yet!

Ditto - Anna's bread mixes are amazing!

Jeanne

kimber Enthusiast
kimber
Posted
  • Author

Thanks so much

I'll have to check out the mixes rec

Yes, I have a bread machine....glad it will finally come in handy :)

Ditto - Anna's bread mixes are amazing!

Jeanne

BabySnooks Rookie
BabySnooks
Posted
Thanks so much

I'll have to check out the mixes rec

Yes, I have a bread machine....glad it will finally come in handy :)

I have to agree--all the ready-made breads are disgusting! I threw them all out and then heard about Anna's bread mix. Closest to regular bread so far. Big hint: put slices in microwave for 3 to 4 seconds before you eat....makes a huge difference! I will try Pamela's bread mix, but right now Anna has the best bread! By the way, Pamela's pancake and baking mix makes wonderful pancakes....you cannot tell they are gluten free.

Fiddle-Faddle Community Regular
Fiddle-Faddle
Posted

There are some EXCELLENT bread recipes in GLuten-Free Baking Classis by Annalise Roberts. They all need about 30-40 minutes to rise, and then 40-50 minutes to bake, and they are all batter breads with yeast. They don't work in the bread machine, but they are worth it--they are better than any of the decent bread machine mixes I've tried. My gluten-eating kids scarf them down faster than I can!

Check out www.foodphilosopher.com--she has some recipes on that site, as well as other interesting stuff.

Nantzie Collaborator
Nantzie
Posted

Another BIG vote for Pamela's Wheat Free Bread Mix. (The last pkgs I got of them didn't say "Amazing' in the title, but they're the same thing.) It works toasted or untoasted. It doesn't do so well pulling it right out of the refrigerator we discovered. It falls apart. So if you keep it in the frig, let it come to room temp, or toast it before you try and make a sandwich out of it.

I usually just keep it in a bag on the counter. We easily will go through a whole loaf in a day and a half, so refrigeration usually isn't necessary.

Nancy

Shalia Apprentice
Shalia
Posted
Hi ladies

I have been throwing away bread like crazy

My ds is already dairy/soy free and I am trying him on a gluten-free diet

I've bought a few enjoy life breads/bagels and recently George bagels and they were awful

is my best bet to buy a mix?

Thanks for any feedback, Kim

Ingredients

Sorghum Flour, Tapioca Flour, Sweet Rice Flour, Brown Rice Flour, Organic Natural Evaporated Cane Sugar, Chicory Root, White Rice Flour, Millet Flour, Honey & Molasses, Rice Bran, Sea Salt, Xanthan Gum.

It's a mix you have to make yourself, but you don't need a bread machine. It works perfectly well with a pan in the oven. I don't even have a heavy duty mixer, I only have a hand mixer, and it works fine for me.

I'm never buying another type of bread again.

Lauren M Explorer
Lauren M
Posted
Thanks so much

I'll have to check out the mixes rec

Yes, I have a bread machine....glad it will finally come in handy :)

Don't think anyone else said this yet - but if you've used the bread machine for "regular" (ie gluten) bread, you cannot make gluten-free bread in it :(

I've tried Breads by Anna (used to be Manna from Anna), Pamela's & Gluten Free Pantry's bread mixes, all with success in my bread machine. As far as ready-made stuff, Gillian's rolls are AMAZING!

Open Original Shared Link

Good luck

- Lauren

Laura--G Rookie
Laura--G
Posted

I know how you feel. My son hated every bread he tried. When we moved to Salt Lake we went to a gluten free store (Against the Grain) and the owner told me to try Charlotte's bread. When I picked it up it was actually soft!! I wasn't expecting that, since most gluten-free bread isn't. It has honey in it and tastes great. I don't have celiac and now even I eat this bread. Open Original Shared Link

Fiddle-Faddle Community Regular
Fiddle-Faddle
Posted

I've had good luck with Gluten-Free Pantry's bread mix, but I'm so disgusted with the prices of the mixes :ph34r: , I will only make bread from scratch (from GLuten-Free Baking Classics) unless there is a terrific sale on the bread mixes!

skbird Contributor
skbird
Posted

Manna from Anna is great but I had to stop eating corn so the regular mix was out and the others have potato in them (also can't eat that) so I had to find something else. So far I like the Pamela's mix but don't love the egg smell in breads so next time I want to try making it with an egg substitute.

I had frozen half the loaf for later and had some yesterday with an avocado, cheese, and bacon sandwich and it was pretty good (and filling) though a little crumbly. Also has a bit of a sweet taste to it, but I'm not complaining.

Oddly, and I know this is not the popular opinion on this board :) I really like the EnerG Light Tapicoa bread. The regular tapioca isn't as good for some reason but the light, aside from being kind of small pieces, reminds me a lot of a toasted wonder bread type bread. It's great when I'm not feeling so hot and I crave toast - buttered toasted light tapioca really helps me get back on track with eating.

Plus it has an unbelieveable shelf life if unopened. So buying a case isn't a bad idea (I've done it).

Stephanie

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. trents
      - trents replied to Atl222's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      1

      Increased intraepithelial lymphocytes after 10 yrs gluten-free

      Welcome to the celiac.com community, @Atl222! Yes, your increased lymphocytes could be in response to oats or it could possibly be cross contamination from gluten that is getting into your diet from some unexpected source but not enough to damage the villi. And I'm certain that increased lymphocytes can be caused by other things besides celiac disease...
    2. Scott Adams
      - Scott Adams replied to Aretaeus Cappadocia's topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      Brown Rice Vinegar (organic) from Eden Foods is likely gluten free

      This is a solid, well-reasoned approach. You’re right that “koji” by itself doesn’t indicate gluten status, and the risk really does come down to which grain is used to culture it. The fact that you directly contacted Eden Foods and received a clear statement that their koji is made from rice only, with no wheat or barley, is meaningful due diligence—especia...
    3. Scott Adams
      - Scott Adams replied to wellthatsfun's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      1

      nothing has changed

      Seven months can still be early in celiac healing, especially if you were mostly asymptomatic to begin with—symptoms like low iron, vitamin D deficiency, nail changes, and hair issues often take much longer to improve because the gut needs time to recover before absorption normalizes. A tTG-IgA of 69 is not “low” in terms of immune activity, and it can t...
    4. Scott Adams
      - Scott Adams commented on knitty kitty's blog entry in Thiamine Thiamine Thiamine
      1

      About Celiac Remission

      This idea comes up often, but it’s important to separate theory from what’s actually supported by evidence. In celiac disease, the immune system does not “forget” gluten in a permanent or reliable way, even after long periods of avoidance, and the celiac genes do not turn off. While antibody levels (like tTG IgA) can normalize on a strict gluten-free diet an...
    5. Scott Adams
      - Scott Adams replied to TheDHhurts's topic in Gluten-Free Foods, Products, Shopping & Medications
      2

      need help understanding testing result for Naked Nutrition Creatine please

      Gluten testing is normally reported in ppm (parts per million), which is equivalent to mg/kg, not micrograms by itself. A result of <0.025 mcg only becomes meaningful if you know the sample size tested (for example, mcg per gram or per kg). If that value represents <0.025 mcg per gram, that would equal <25 ppm, which is above the gluten-free threshold...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,190
    • Most Online (within 30 mins)
      7,748
    Atl222
    Newest Member
    Atl222
    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

    • trents
      Increased intraepithelial lymphocytes after 10 yrs gluten-free

      By trents · Posted

      Welcome to the celiac.com community, @Atl222! Yes, your increased lymphocytes could be in response to oats or it could possibly be cross contamination from gluten that is getting into your diet from some unexpected source but not enough to damage the villi. And I'm certain that increased lymphocytes can be caused by other things besides celiac disease or gluten/oats exposure. See attachment. But you might try eliminating oats to start with and possibly dairy for a few months and then seek another endoscopy/biopsy to see if there was a reduction in lymphocyte counts. 
    • Scott Adams
      Brown Rice Vinegar (organic) from Eden Foods is likely gluten free

      By Scott Adams · Posted

      This is a solid, well-reasoned approach. You’re right that “koji” by itself doesn’t indicate gluten status, and the risk really does come down to which grain is used to culture it. The fact that you directly contacted Eden Foods and received a clear statement that their koji is made from rice only, with no wheat or barley, is meaningful due diligence—especially since Eden has a long-standing reputation for transparency. While the lack of gluten labeling can understandably give pause, manufacturer confirmation like this is often what people rely on for traditionally fermented products. As always, trusting your body after trying it is reasonable, but based on the information you gathered, your conclusion makes sense.
    • Scott Adams
      nothing has changed

      By Scott Adams · Posted

      Seven months can still be early in celiac healing, especially if you were mostly asymptomatic to begin with—symptoms like low iron, vitamin D deficiency, nail changes, and hair issues often take much longer to improve because the gut needs time to recover before absorption normalizes. A tTG-IgA of 69 is not “low” in terms of immune activity, and it can take 12–24 months (sometimes longer) for antibodies and the intestinal lining to fully heal, particularly in teens and young adults. Eating gluten again to “test” things isn’t recommended and won’t give you clear answers—it’s far more likely to cause harm than clarity. Weight not changing is also very common in celiac and doesn’t rule anything out. Please know that your frustration and sadness matter; this adjustment is hard, and feeling stuck can really affect mental health. You deserve support, and if you can, reaching out to a GI dietitian or mental health professional familiar with chronic illness could really help you through this phase. This study indicates that a majority of celiacs don't recover until 5 years after diagnosis and starting a gluten-free diet: Mucosal recovery and mortality in adults with celiac disease after treatment with a gluten-free diet However, it's also possible that what the study really shows is the difficulty in maintaining a 100% gluten-free diet. I suspect that if you looked closely at the diets of those who did not recover within 2 years might be that their diets were not 100% gluten-free. Perhaps they ate out more often, or didn't understand all of the hidden ingredients where gluten can hide. Either way, it shows how difficult recovery from celiac disease can be for most people. According to this study: This article explores other causes of flattened villi:    
    • Scott Adams
      need help understanding testing result for Naked Nutrition Creatine please

      By Scott Adams · Posted

      Gluten testing is normally reported in ppm (parts per million), which is equivalent to mg/kg, not micrograms by itself. A result of <0.025 mcg only becomes meaningful if you know the sample size tested (for example, mcg per gram or per kg). If that value represents <0.025 mcg per gram, that would equal <25 ppm, which is above the gluten-free threshold; if it’s <0.025 mcg per kilogram, it would be extremely low and well within GF limits. Without the denominator, the result is incomplete. It’s reasonable to follow up with the company and ask them to confirm the result in ppm using a validated method (like ELISA R5)—that’s the standard used to assess gluten safety.
    • Scott Adams
      Medications

      By Scott Adams · Posted

      Medication sensitivity is very real for many people with celiac and other autoimmune conditions, and it’s frustrating when that’s brushed off. Even when a medication is technically gluten-free, fillers, dose changes, or how your nervous system reacts—especially with things like gabapentin—can cause paradoxical effects like feeling wired but exhausted. The fact that it helped bloating suggests it may be affecting gut–nerve signaling, which makes sense in the context of SIBO, but that doesn’t mean the side effects should be ignored. You’re carrying a heavy load right now with ongoing skin, eye, and neurological uncertainty, and living in that kind of limbo is exhausting on its own. It’s understandable to feel overwhelmed and discouraged when systems and providers don’t meet you where you are—your experience is valid, and continuing to advocate for yourself, even when it’s hard, really does matter. You can search this site for prescriptions medications, but will need to know the manufacturer/maker if there is more than one, especially if you use a generic version of the medication: To see the ingredients you will need to click on the correct version of the medication and maker in the results, then scroll down to "Ingredients and Appearance" and click it, and then look at "Inactive Ingredients," as any gluten ingredients would likely appear there, rather than in the Active Ingredients area. https://dailymed.nlm.nih.gov/dailymed/   
×
×
  • 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.