Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • 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:
    Help Celiac.com:
    eNewsletter
    Donate

Favorite Whole Grain Bread?


hathor

Recommended Posts

hathor Contributor

I've only been gluten-free for a week. What I miss the most is a nice nutty-flavored, whole grain bread. Any good recipes or loafs I can order? I bought the high fiber, gluten-free bread Whole Foods had and thought it was awful -- dry and tasteless.

Link to comment
Share on other sites

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



Celiac.com Sponsor (A8-M):



kbabe1968 Enthusiast

I cannot speak from experience, but it's been mentioned here that Bob's REd Mill Whole grain bread mix (make sure it's the gluten free one) is really good.

I have a few others I want to try before that one, but you might lik eit - you'd have to bake it yourself, but I think it wouldn't be difficult - most of them are mix together, pour in pan, let rise, bake and eat kinda recipes.

:)

Link to comment
Share on other sites
ArtGirl Enthusiast

Check out this thread for the very best bread ever. It has flax seed meal in it, and some bean flour, so it has fiber, nutrition, and what's most important - FLAVOR! Tastes just like whole wheat bread.

Open Original Shared Link

Link to comment
Share on other sites
lorka150 Collaborator

yes... do that... by all means B)

Link to comment
Share on other sites
mamaw Community Regular

Hi & Welcome

I agree try the bread recipe. It is very easy & tasty to boot. It stays nice without toasting. But if & when you buy gluten-free breads most of them have to be heated or toasted to regain the soft texture.. I remember the first loaf of gluten-free bread I bought!!!! I didn't know it should be toasted or heated .............I thought to myself I could kill someone with this hard,dry brick.

I do use the Whole Foods sandwich bread for grilled cheese when I don't have any mock rye on hand.

mamaw

Link to comment
Share on other sites
Ksmith Contributor

I 2nd the Bob's Red Mill whole grain hearty--really good and hearty!!!

Link to comment
Share on other sites
hathor Contributor

Thanks for the suggestions. I'll definitely try them after I get the ingredients.

I was doing some internet searching last night and ran across these two that looked interesting:

Open Original Shared Link

Open Original Shared Link

Has anyone tried them or heard from someone who has?

mamaw, I've definitely learned the toasting thing for myself. Last night I tried the bread I have and just made a sandwich. It was like eating sawdust :( I couldn't stomach more than two bites and then tossed the slices in the garbage. The rest of the loaf almost went the same place.

I was accustomed to eating whole grain bread plain. Obviously, at least with the store-bought stuff I have, it has to be not just toasted, but augmented with something flavorful and moist.

Link to comment
Share on other sites

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



Celiac.com Sponsor (A8-M):



Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      120,466
    • Most Online (within 30 mins)
      7,748

    CtoThaE
    Newest Member
    CtoThaE
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      120.2k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • knitty kitty
      Welcome to the forum, @LimpToeTheTimeless Bone growth plates close in the late teens to early twenties, so it's doubtful you'll grow much taller, but you may start to bulk up in muscle.  Remember to boost your absorption of vitamins and minerals needed to build muscle by eating a nutritionally dense diet and supplementing with essential vitamins and minerals, especially Thiamine B1, to counteract the malabsorption caused by Celiac Disease. Keep us posted on your progress! References: The effects of endurance training and thiamine supplementation on anti-fatigue during exercise https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4241913/ A functional evaluation of anti-fatigue and exercise performance improvement following vitamin B complex supplementation in healthy humans, a randomized double-blind trial https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10542023/
    • B1rdL0ver
    • shadycharacter
      Fermentation breaks down some of the gluten in wheat. Nowhere enough for a wheat dough to become gluten free, but the gluten may be significantly reduced. I think some pizzerias make the dough the day before and leave it overnight. The longer the microbes are acting on the flour, the better.
    • LimpToeTheTimeless
      I am M 21 and I diagnosed myself after a week of fasting and slowly reintroducing stuff in my diet except gluten, I had terrible eczema scars ,dandruff and brain fog, now I am free after 6 years of just pain, I am 6'2, will I grow taller? And since I am a gymnast will my muscles grow like quicker, cause before no matter how effort I put in I just couldn't. 
    • trents
      And the fact is, no two celiacs will necessarily respond the same to gluten exposure. Some are "silent" celiacs and don't experience obvious symptoms. But that doesn't mean no harm is being done to their gut. It just means it is subclinical. 
×
×
  • Create New...