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

Glutino Bagels - Great!

cycler

Recommended Posts

cycler Contributor
cycler
Posted

Has anyone else bought Glutino Bagels? They are unbelievably like the real thing! (And I know bagels! I lived about 5 blocks from a bagel bakery and almost every Saturday Night at about 1 A.M. we'd buy them right out of the oven and then we went to an appetizing store for fresh lox and creamcheese!)

But it's important not to defrost these before baking - they don't come out right if you do.

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

Celiac.com Sponsor (A8-M):


purplemom Apprentice
purplemom
Posted

We love Glutino bagels in our house!! We eat them at least twice a week. This may sound silly, but how do you pop them in the toaster without defrosting them firs. I usually put them in the microwave for a minute then slice and toast. Is there a better way? I would love to know!

Cali

  • 2 weeks later...
cycler Contributor
cycler
Posted
  • Author

I toast them in the oven whole and when they are almost done I slice them and toast the inside for a couple of minutes - they come out almost fluffy that way!

almostnrn Explorer
almostnrn
Posted

The cinnamon-raisin bread is to die for as well. It makes the best toast, something I've missed terribly. I stood in the frozen food section for about 20 minutes trying to decide if I wanted to spend that much money on a loaf of bread I figured I was most likely going to pitch but what a nice suprise. I have found Glutino products to be really good for the most part.

par18 Apprentice
par18
Posted

We eat Glutino for almost all our gluten-free alternatives. (this includes bread, pasta and crackers). We prefer the "corn bread" which is not corn at all but white sandwich bread made with corn starch not corn meal. When toasted it has the taste and texture of sourdough. It is also lighter than the other breads we tried. The pasta tastes fine also (we prefer the spirals). Just tried some crackers made with a bean flour and they had the taste and crunch of traditional crackers. I have tried the bagels also. About a week ago the bread and crackers were on sale for $1.99 each at the local health food store. We should have bought more.

Tom

dionnek Enthusiast
dionnek
Posted

I didn't care for the glutino bagels, but maybe it's b/c I defrosted them first - I still have a few in my freezer so I'll have to try them your way :)

Anyone tried Trader Joe's gluten-free bagels in the fresh bread section? We just got a TJs and they have gluten-free bagels and bread that is NOT frozen - I couldn't believe it! Just wondering if they are worth getting.

cycler Contributor
cycler
Posted
  • Author
The cinnamon-raisin bread is to die for as well. It makes the best toast, something I've missed terribly. I stood in the frozen food section for about 20 minutes trying to decide if I wanted to spend that much money on a loaf of bread I figured I was most likely going to pitch but what a nice suprise. I have found Glutino products to be really good for the most part.

I saw the cinnamon-raisin bread and did exactly what you did! But I didn't buy it - I bought the bages instead.

Is the bread ok if you don't toast it? I really want a bread that doesn't need toasting but that tastes real.

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

Celiac.com Sponsor (A8-M):


Nashville Contributor
Nashville
Posted

Where do you buy Glutino Bagels?

Guhlia Rising Star
Guhlia
Posted
Where do you buy Glutino Bagels?

You can buy them online at www.shopbydiet.com. They also have TONS of other gluten free products. Free shipping over $100. they have weekly sales too. I think Tinkyada pasta is on sale right now.

cycler Contributor
cycler
Posted
  • Author

I get them at Whole Foods.

new to LI Newbie
new to LI
Posted

my local health food store has both the American and English Glutino bagels. the US version has dairy and the UK version is dairy free. the US bagel is aslo bigger and in my opinion tastes better. my brother who is also dairy intolerant eats the UK version all the time.

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,902
    • Most Online (within 30 mins)
      7,748
    Patty6133
    Newest Member
    Patty6133
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Who's Online (See full list)

  • Upcoming Events

  • Posts

    • trents
      New (possible) celiac diagnosis

      By trents · Posted

      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
      New (possible) celiac diagnosis

      By Judy M · Posted

      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
      Patiently Waiting to See Results

      By Scott Adams · Posted

      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
      Gluten free beer ?

      By Scott Adams · Posted

      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
      Patiently Waiting to See Results

      By trents · Posted

      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.