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

Which Premade Gf Bread


deb

Recommended Posts

deb Apprentice

I am going to be going to Colorado Springs Next Tuesday and want to know if anyone buys from "Outside The Bread Box" bakery they are a gluten-free bakery only. They have several breads to choose from and I'm not sure which ones I should get. Their web site is www.outsidethebreadbox.com. some of the products I was looking at are the sandwich breads one is Rice-garfava bread, Rice bread, & Montina bread. Has anyone bought from them? what are you experinces as to the three types of bread I wrote above? If you go to their web site you can see the ingerdients listed when you click on the product. You do have to order 48 hours in advance if you are picking up anything from them so any help ASAP would really be appreciated.

The only sliced bread I have tried since going gluten-free a little over a week ago is Millet bread. It's OK I guess, but I didn't like is for a sandwich. I can't buy much of anything in my town. We do have a health food store but all the carry is the millet bread. I tried to make some using Bette Hagman's "Tender Buttermilk Bread" recipe. It turned out terrible. My bread machine died so that may have been most of it. I can't even buy a new machine where I live. The local wal-mart doesn't carry them anymore. Any help of suggestions?

Thanks,

Deb :rolleyes:


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



Celiac.com Sponsor (A8-M):



tarnalberry Community Regular

I've heard a number of people on this board note that they get great results just doing it by hand (and with gluten-free bread not needing the same kneading, it's easier) and using a loaf pan in the oven.

I don't have any good recommendations on the bread, as I just don't bother to eat it. ;-)

kaysol Rookie

I live in parker and I just bought some of their stuff at the water to go store in Castle Pines. I tried the pizza crusts (which I did not cook first when I tried so it came out kinda yucky so I will have to try again) and some snickerdoodle cookies. The cookies although not cheap are to die for (I know I can make them but I just like to have some in the freezer for those times). I LOVE these cookies, they are better than regular. I am going to top one with pumpkin ice cream for desseert tonight! ANYWAY, you asked about bread and I did not try their bread. I tried the knickinick rice bread and it is pretty good (better even if toasted). Please let me know how the bread is, I would like to try it next time.

Also, on a side note, I took some of my bread with me to someones house and by the time I took it out it it was nothing but crumbs, but hey it made a great meatloaf the next night. NEVER waste $6.00 bread! :P

Stephanie

deb Apprentice

Stephanie,

It's great to know that their snickerdoodle cookies at that good. I ordered some of them before I read your post. How was the Pumpkin ice cream with them?? Sound like a pumpkin pie. mmmmm!! I also ordered the hamburger buns - Rice-Garfava, sandwich bread - Rice, dinner rolls - Montina , The Pizza crust, & saltine crackers. It seems like quite a lot of different types to me but I just need to see which one I like.

I live in Lamar so its not that close to Springs, Denver etc. It is a whole day trip to go up. If their stuff is really good I'm sure I will be going more often or just ordering for delivery. I will be sure to let you know what I think after eating some. Also thanks for the tip on meatloaf. That was one of the reasons I was buying the crackers. Now I will remember to use bread, maybe the millet I didn't like for sandwhiches. You are right not to waste any. :D

Deb

kaysol Rookie

Deb, the cookie/ice cream combo was YUMMY! Another FYI, I found some bars called Lara bars. They are made by someone in Denver and have no gluten (the apple pie one was apples, dates, nuts, cinnamin) they actually have the little no wheat symbol on them. I found them at King Soopers with the nutritional bars and they are really good and filling. at $1.99 each, not for every day but those times when you need something fast - really good!

Stephanie

tarnalberry Community Regular

I had a Lara bar once, after checking the ingredients, and deciding to ignore the "processed on equipment that processes wheat" warning. I definitely had a reaction. Of course, this could vary by batch, and they may have mostly resolved this problem, just wanted to give you a heads up. (I also had the apple pie one - it was very tasty, aside from the "side effects" ;-) )

kaysol Rookie

Oh, bummer! I will have to see if I react, I ate it this morning and feelokay so far..crossing fingers because I liked it! thansk for the warning!


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



Celiac.com Sponsor (A8-M):



Kim Explorer

Be careful with the Millet bread -- if it's Deland Bakery, they've got contamination issues.

Kim.

deb Apprentice

Stephanie - What brand of pumpkin ice cream was it?? I will look for the Lara bars when I go to the store next. I probably can

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,685
    • Most Online (within 30 mins)
      7,748

    tdouglas2901
    Newest Member
    tdouglas2901
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Scott Adams
      I'd go with a vodka tonic, but that's just me😉
    • Rejoicephd
      That and my nutritionist also said that drinking cider is one of the worst drink choices for me, given that I have candida overgrowth.  She said the combination of the alcohol and sugar would be very likely to worsen my candida problem.  She suggested that if I drink, I go for clear vodka, either neat or with a splash of cranberry.   So in summary, I am giving ciders a rest.  Whether it's a gluten risk or sugars and yeast overgrowth, its just not worth it.
    • Inkie
      Thank you for the information ill will definitely bring it into practice .
    • Scott Adams
      While plain, pure tea leaves (black, green, or white) are naturally gluten-free, the issue often lies not with the tea itself but with other ingredients or processing. Many flavored teas use barley malt or other gluten-containing grains as a flavoring agent, which would be clearly listed on the ingredient label. Cross-contamination is another possibility, either in the facility where the tea is processed or, surprisingly, from the tea bag material itself—some tea bags are sealed with a wheat-based glue. Furthermore, it's important to consider that your reaction could be to other substances in tea, such as high levels of tannins, which can be hard on the stomach, or to natural histamines or other compounds that can cause a non-celiac immune response. The best way to investigate is to carefully read labels for hidden ingredients, try switching to a certified gluten-free tea brand that uses whole leaf or pyramid-style bags, and see if the reaction persists.
    • Scott Adams
      This is a challenging and confusing situation. The combination of a positive EMA—which is a highly specific marker rarely yielding false positives—alongside strongly elevated TTG on two separate occasions, years apart, is profoundly suggestive of celiac disease, even in the absence of biopsy damage. This pattern strongly aligns with what is known as "potential celiac disease," where the immune system is clearly activated, but intestinal damage has not yet become visible under the microscope. Your concern about the long-term risk of continued gluten consumption is valid, especially given your family's experience with the consequences of delayed diagnosis. Since your daughter is now at an age where her buy-in is essential for a gluten-free lifestyle, obtaining a definitive answer is crucial for her long-term adherence and health. Given that she is asymptomatic yet serologically positive, a third biopsy now, after a proper 12-week challenge, offers the best chance to capture any microscopic damage that may have developed, providing the concrete evidence needed to justify the dietary change. This isn't about wanting her to have celiac; it's about wanting to prevent the insidious damage that can occur while waiting for symptoms to appear, and ultimately giving her the unambiguous "why" she needs to accept and commit to the necessary treatment. This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease. One test that always needs to be done is the IgA Levels/Deficiency Test (often called "Total IGA") because some people are naturally IGA deficient, and if this is the case, then certain blood tests for celiac disease might be false-negative, and other types of tests need to be done to make an accurate diagnosis. The article includes the "Mayo Clinic Protocol," which is the best overall protocol for results to be ~98% accurate.    
×
×
  • 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.