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Having A Real Hard Time With Bread

nj celiac

By nj celiac
in Coping with Celiac Disease

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nj celiac Newbie
nj celiac
Posted

Just recently diagnosed. I don't have any symptoms but my son did and was diagnosed first. He is only 6 and hasn't had the year of experiance with the good food. Any suggestions on the bread???

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Ridgewalker Contributor
Ridgewalker
Posted

Yes! The absolute best gluten-free bread we've had is a homemade recipe found here: Open Original Shared Link

The recipe above is versatile- I make hamburger rolls out of it, and dinner rolls as well. My son takes a PB&J sandwich on the hamburger roll to school every day. It's also forgiving- people make all kinds of substitutions, and it pretty much always works. The only substitution I make is, I use sorghum flour instead of garfava. The ingredient list may look intimidating, but trust me it's WORTH it. I keep the dry ingredients mixed in ziploc bags in the fridge, to pull out when I need it.

The best premade bread in MY opinion is Kinnikkinick, which is in the frozen section at Whole Foods.

What other things are you looking for? I have a really good pizza crust recipe I'll post if you want it. I also have a good chocolate cake/cupcake recipe- much cheaper than buying a mix.

I have two boys- both on a gluten-free diet. One is 4 1/2, the other will be 7 in a month.

Guhlia Rising Star
Guhlia
Posted

IMHO the best premade bread is Kinnikinnick's cheese tapioca bread. It has to be toasted lightly though to taste good. You can get it shipped to you from www.kinnikinnick.com. Their donuts and bagels are also amazing, so stock up.

You may also want to try the Gluten Free Pantry's favorite sandwich bread. Its really good and its super easy to make.

Fiddle-Faddle Community Regular
Fiddle-Faddle
Posted

I agree about the above bread recipe--it really is the best.

But a very close second (and a WAY faster and easier recipe!!!) is this (and start to finish, it is really 30 minutes or less!!!!!):

gluten-free--Flaxmeal Skillet Bread

This is adapted from The Wheat-Free Cook - Gluten-Free Recipes for Everyone

ravenwoodglass Mentor
ravenwoodglass
Posted

I have to also vote for Kinnickinick. My favorites are the Italian white bread and the Pizza shells. I use the pizza shells with hummous as well as pizza toppings. Be sure not to forget that almost all of our breads need to be nuked or toasted for the best texture. I didn't realize that the first year and my poor DD got to take sandwiches to school that fell to pieces with the first bite.

buffettbride Enthusiast
buffettbride
Posted

Our best luck with bread has been Chebe. We use the kind you add cheese to. Even the non-gluten-free eaters we know love the stuff!

We haven't had much luck with sandwich bread, but my daughter does like the white sandwich bread by kinnickinnick for toast.

Harobed Newbie
Harobed
Posted
IMHO the best premade bread is Kinnikinnick's cheese tapioca bread. It has to be toasted lightly though to taste good. You can get it shipped to you from www.kinnikinnick.com. Their donuts and bagels are also amazing, so stock up.

You may also want to try the Gluten Free Pantry's favorite sandwich bread. Its really good and its super easy to make.

Thank you for the information and the link.

I am new to this, so need all the help I can get.

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loraleena Contributor
loraleena
Posted

The best bread I have had is Against the Grain. It comes in baguettes, bagels and roll. Whole Foods has it, at least the Boston ones do. It is made in Vermont. I believe the have a website. If not I can get you there info. It contains, tapioca starch, eggs, mozzerella and salt. Incredible. My son who is not gluten free won't eat any other bread excpect this one.!!

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    • Scott Adams
      Unexpected gluten exposure risk from cultivated mushrooms

      By Scott Adams · Posted

      This is a really common area of confusion. Most natural cheeses (cheddar, Swiss, mozzarella, Parmesan, brie, camembert, and most blue cheeses) are inherently gluten-free, and you’re right that the molds used today are typically grown on gluten-free media. The bigger risks tend to come from processed cheeses: shredded cheese (anti-caking agents), cheese spreads, beer-washed rinds, smoke-flavored cheeses, and anything with added seasonings or “natural flavors,” where cross-contact can happen. As for yeast, you’re also correct — yeast itself is gluten-free. The issue is the source: brewer’s yeast and yeast extracts can be derived from barley unless labeled gluten-free, while baker’s yeast is generally safe. When in doubt, sticking with whole, unprocessed cheeses and products specifically labeled gluten-free is the safest approach, especially if you’re highly sensitive.
    • Scott Adams
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Scott Adams · Posted

      Kirkland brand (at Costco) is gluten-free and is 2,000 IU.
    • Matthias
      Unexpected gluten exposure risk from cultivated mushrooms

      By Matthias · Posted

      Thanks a lot for your response! Can you maybe specify which kind of cheeses I should be cautious about? Camembert/Brie and blue cheeses (the molds of which are nowadays mostly grown on gluten-free media, though, so I've read, right?) or other ones as well? Also, I was under the impression that yeast is generally gluten-free if not declared otherwise. Is that false?
    • Scott Adams
      Unexpected gluten exposure risk from cultivated mushrooms

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      I agree with @trents, but thank you for bringing this up here!
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