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Breads?

MGoers37

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Ms. Rosy Newbie
Ms. Rosy
Posted
Hi, im on week three of this gluten free diet thing and im wondering...what's a good substitute to white bread? so far i've tried white rice bread in the wegmans gluten free section, which tastes good but has a texture and dryness of sawdust. I just started eating glutino brand corn bread which is slightly better but is also pretty dry.

Now im a sandwhich kinda guy, so i need an alternative to white bread that's got a good texture, flavor, and not dry. What do you guys reccomend? is making your own bread the best way to go? if so recipe links?

If you have a Whole Foods near you, try their Prarie Bread (in the freezer section). Even my 12 year old son will eat it and that says alot! They also make a sun-dried tomato bread which you will find in the same section. My sister-in-law makes her own bread and says it is easiest if you have a bread maker.

I also found Glutino bagels which also passed the taste test. If you don't have a Whole Foods near you maybe you can order it from them on-line. Good luck - bread is a tough one!

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num1habsfan Rising Star
num1habsfan
Posted

I only use Kinnikinnick white rice bread. either toasted or microwaved.

~ lisa ~

Sophiekins Rookie
Sophiekins
Posted

Pancakes.

Sounds weird, I know, but it's actually rather tasty - they have good texture and flavour right out of the fridge. Lots of people use a mix, but they can be rather sweet. The best set I've had came from a recipe on this site - 1c flour, 1c milk, 1 egg, 2 tbsp sugar, 2 tbsp oil, and 1 tsp baking powder. Mix everything together and cook in a hot dry skillet. They fluff up about a quarter inch (just like the old non-gluten-free pancakes!) and make a nice dense half to a sandwich. I'd cut back the sugar to about 2 tsp if you want to use them with savoury or spicy fillings instead of sweets (being a pb&j girl, I never worry about the sweetness).

Lithuanian Bread Lover Newbie
Lithuanian Bread Lover
Posted

I was very surprised when I went to Europe before New Year of 2007. That's where I got a clue about Gluten Products.

Yes, after I spoke to several people, they explaned me exactely what is gluten and where it's coming from. All of White Bread products contains Gluten and you can't do anything about it. In Germany people where really into Baltic Food and especially Lithuanian Bread. As I found, it does not contain any gluten at all or you can say so, if there's less than 95% of wheat in the product. A bread you have to look for is called Black or Dark Rye Bread. I found Open Original Shared Link online store - what they do, they import it frozen from Lithuanian Bakeries. THe sourdough is unique and has the oldest traditions from Eastern Europe. I was pretty dissapointed to know that all the products (white bread, bakery products, etc) contains gluten. And if you read about it, you know what it does... :o

missy'smom Collaborator
missy'smom
Posted

Sorry to dissapoint you but Rye is not safe for celiacs. It is on our list of forbidden foods. You can click on Site Index at the top left of your screen and then Safe/Forbidden Foods for a comprehensive list.

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    • knitty kitty
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By knitty kitty · Posted

      @Jane02, I hear you about the kale and collard greens.  I don't do dairy and must eat green leafies, too, to get sufficient calcium.  I must be very careful because some calcium supplements are made from ground up crustacean shells.  When I was deficient in Vitamin D, I took high doses of Vitamin D to correct the deficiency quickly.  This is safe and nontoxic.  Vitamin D level should be above 70 nmol/L.  Lifeguards and indigenous Pacific Islanders typically have levels between 80-100 nmol/L.   Levels lower than this are based on amount needed to prevent disease like rickets and osteomalacia. We need more thiamine when we're physically ill, emotionally and mentally stressed, and if we exercise like an athlete or laborer.  We need more thiamine if we eat a diet high in simple carbohydrates.  For every 500 kcal of carbohydrates, we need 500-1000 mg more of thiamine to process the carbs into energy.  If there's insufficient thiamine the carbs get stored as fat.  Again, recommended levels set for thiamine are based on minimum amounts needed to prevent disease.  This is often not adequate for optimum health, nor sufficient for people with absorption problems such as Celiac disease.  Gluten free processed foods are not enriched with vitamins like their gluten containing counterparts.  Adding a B Complex and additional thiamine improves health for Celiacs.  Thiamine is safe and nontoxic even in high doses.  Thiamine helps the mitochondria in cells to function.  Thiamine interacts with each of the other B vitamins.  They are all water soluble and easily excreted if not needed. Interesting Reading: Clinical trial: B vitamins improve health in patients with coeliac disease living on a gluten-free diet https://pubmed.ncbi.nlm.nih.gov/19154566/ Safety and effectiveness of vitamin D mega-dose: A systematic review https://pubmed.ncbi.nlm.nih.gov/34857184/ High dose dietary vitamin D allocates surplus calories to muscle and growth instead of fat via modulation of myostatin and leptin signaling https://pubmed.ncbi.nlm.nih.gov/38766160/ Safety of High-Dose Vitamin D Supplementation: Secondary Analysis of a Randomized Controlled Trial https://pubmed.ncbi.nlm.nih.gov/31746327/ Vitamins and Celiac Disease: Beyond Vitamin D https://pmc.ncbi.nlm.nih.gov/articles/PMC11857425/ Investigating the therapeutic potential of tryptophan and vitamin A in modulating immune responses in celiac disease: an experimental study https://pubmed.ncbi.nlm.nih.gov/40178602/ Investigating the Impact of Vitamin A and Amino Acids on Immune Responses in Celiac Disease Patients https://pmc.ncbi.nlm.nih.gov/articles/PMC10814138/
    • Jane02
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Jane02 · Posted

      Thank you so much @knitty kitty for this insightful information! I would have never considered fractionated coconut oil to be a potential source of GI upset. I will consider all the info you shared. Very interesting about the Thiamine deficiency.  I've tracked daily averages of my intake in a nutrition software. The only nutrient I can't consistently meet from my diet is vitamin D. Calcium is a hit and miss as I rely on vegetables, dark leafy greens as a major source, for my calcium intake. I'm able to meet it when I either eat or juice a bundle of kale or collard greens daily haha. My thiamine intake is roughly 120% of my needs, although I do recognize that I may not be absorbing all of these nutrients consistently with intermittent unintentional exposures to gluten.  My vitamin A intake is roughly 900% (~6400 mcg/d) of my needs as I eat a lot of sweet potato, although since it's plant-derived vitamin A (beta-carotene) apparently it's not likely to cause toxicity.  Thanks again! 
    • knitty kitty
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By knitty kitty · Posted

      Hello, @Jane02,  I take Naturewise D 3.  It contains olive oil.   Some Vitamin D supplements, like D Drops, are made with fractionated coconut oil which can cause digestive upsets.  Fractionated coconut oil is not the same as coconut oil used for cooking.  Fractionated coconut oil has been treated for longer shelf life, so it won't go bad in the jar, and thus may be irritating to the digestive system. I avoid supplements made with soy because many people with Celiac Disease also react to soy.  Mixed tocopherols, an ingredient in Thornes Vitamin D, may be sourced from soy oil.  Kirkland's has soy on its ingredient list. I avoid things that might contain or be exposed to crustaceans, like Metagenics says on its label.  I have a crustacean/shellfish/fish allergy.  I like Life Extension Bioactive Complete B Complex.  I take additional Thiamine B 1 in the form Benfotiamine which helps the intestines heal, Life Extension MegaBenfotiamine. Thiamine is needed to activate Vitamin D.   Low thiamine can make one feel like they are getting glutened after a meal containing lots of simple carbohydrates like white rice, or processed gluten free foods like cookies and pasta.   It's rare to have a single vitamin deficiency.  The water soluble B Complex vitamins should be supplemented together with additional Thiamine in the form Benfotiamine and Thiamine TTFD (tetrahydrofurfuryl disulfide) to correct subclinical deficiencies that don't show up on blood tests.  These are subclinical deficiencies within organs and tissues.  Blood is a transportation system.  The body will deplete tissues and organs in order to keep a supply of thiamine in the bloodstream going to the brain and heart.   If you're low in Vitamin D, you may well be low in other fat soluble vitamins like Vitamin A and Vitamin K. Have you seen a dietician?
    • Scott Adams
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Scott Adams · Posted

      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product. 
    • trents
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By trents · Posted

      Contact them.
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