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:
    Support Our Content
    eNewsletter
    Donate

Energy Tapioca Dinner Rolls

pugluver31902

Recommended Posts

pugluver31902 Explorer
pugluver31902
Posted

I just wanted to pop in here and say I could not live without these!!! I first had them when they were served to me at a restraunt in Disney World. I had the waitress double check to make sure they were gluten free because they were that good! Now since I got home, I have been ordering them off A.M.A.Z.O.N. where they ship free. I will have to admit, I can't get them to taste nearly as good as Disney did though. As dinner rolls, they seem to come out a bit dry for me. BUT....I use them for EVERYTHING else. Personally, I think they don't even compare to other gluten free bread products. I really am not a fan of any of the other energy bread products, but I love LOVE LOVE these! I keep them in the freezer as I hear they tend to mold fast. 15 Secs in the microwave and then pop it into the toaster. I use them for grilled cheese sandwhiches, toast, and with cream cheese on top. I even use them to make sandwiches for my non gluten free friends, and they all love them. If you decided to try them, I highly recommend toasting them first. They taste SO much better.

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

Celiac.com Sponsor (A8-M):


jennyj Collaborator
jennyj
Posted

I absolutely agree. I love these so much. I like to nuke them and put honey on them. The first time I tried one was at our store and I cried. I sell them now and whenever someone comes in to look at the foods I sell I make sure and tell them how great these are.MMMMMMMMMMMMMMM

pugluver31902 Explorer
pugluver31902
Posted
  • Author

OOOOHHHH!!! Honey!!! I had not thought of that! Yummy!!!

mamaw Community Regular
mamaw
Posted

We had ours at Disney too.... Love them but not a big fan of their other stuff.....

Guhlia Rising Star
Guhlia
Posted

Are these the ones that appear multrigrain or did I totally get screwed at Disney. I ordered a cheesesteak and I couldn't even choke it down cuz of the bread. Please tell me they changed their bread and you're talking abuot something new!!!

pugluver31902 Explorer
pugluver31902
Posted
  • Author

They are not multigrain. They are dinner rolls.

sickchick Community Regular
sickchick
Posted

I haven't seen them, I have the bread (white) here in my fridge, now I wanna try them!

I haven't had a dinner roll in... uh, months ;)B)

thanks puglover

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

Celiac.com Sponsor (A8-M):


Juliebove Rising Star
Juliebove
Posted

Do you mean Ener-G?

pugluver31902 Explorer
pugluver31902
Posted
  • Author
Do you mean Ener-G?

Oh sorry, thats what I meant!

pugluver31902 Explorer
pugluver31902
Posted
  • Author
I haven't seen them, I have the bread (white) here in my fridge, now I wanna try them!

I haven't had a dinner roll in... uh, months ;)B)

thanks puglover

I have literally eaten six packages in just over a month! I think they are sooooo much better than ANY bread product I have found. Im using them to make little sandwiches and stuff. I just toast them first.

  • 2 weeks later...
teamworkjr Apprentice
teamworkjr
Posted

So funny! I just got introduced to these at Disney World as well! And oh my GOD!!!!! They are so delicious!!! I totally welled up when I first tasted them and then proceeded to eat at least 2 at every meal! :) Our chef at breakfast gave me a great recipe I thought I'd share.... She had me make a cut on the bias and pipe gluten-free apple pie filling into it. Fry it quickly and then roll it in powdered sugar or cinnamon and sugar. Voila! You have an AMAZING jelly-filled donut!!!

Hope you enjoy as much as me!!! ( And, yes, I do hit the treadmill after every roll or I'd be a roll myself at this point!)

Jennifer

Archived

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

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


  • Member Statistics

    • Total Members
      130,957
    • Most Online (within 30 mins)
      7,748
    Shannon Maureen
    Newest Member
    Shannon Maureen
    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

    • Heatherisle
      Blood results

      By Heatherisle · Posted

      Thanks everyone for replying. Actually made a mistake when stating the lab range for results, should have been 0.0-7.0 not 0.7 u/ml. She was 19 u/ml. I’m afraid science bamboozles me especially trying to understand all the IgA’s and other bits!!!!Regular blood results like full blood count etc not so much!!!!
    • John767
      Diagnosed w Celiacs, but reacting to gluten-free Digiorno Pizza AND Kraft Zesty Italian Dressing

      By John767 · Posted

      DiGiornos gluten free pizza at one point was  made from a dough derived of wheat starch...yet they were able to call it gluten free probably because it came in at under 20ppm for gluten.  Apparently the recipe was changed and the pizza not longer contains a wheat starch derived crust.  As for the Heinz dressing, it could be an issue with cross contamination with wheat barley and or rye somewhere during the production process.  If you read how Frito-Lays (on their website) designates items gluten free, you will understand the variances in the lengths companies go through in deciding when to put on a gluten free label and when not--Frito-Lays is pretty solid.  Also being in Canada, they may follow a common international rule of less than 20ppm of gluten is all that is required to be labeled gluten free regardless of the grains used to manufacture the product (common in Europe, Central, and South America)...it took a couple of really rough mornings after consuming some Dura Damm (labeled as gluten free outside the USA) for me to realize that it was a gluten reduced beer. Same with Mahou Beer which actually says in Spanish "suitable for celiacs", unfortunately it is not suitable for this celiac and of course the following day was really rough as well...really take the time to read the ingredients because had I read the ingredients of  Mahou's "suitable for celiacs" "sin gluten" beer I would have noticed that it was made from cabada (Spanish for barley)...hope this helps...        
    • Wheatwacked
      Blood results

      By Wheatwacked · Posted

      Here is an article that explains test results and what they mean.  Testing for Celiac Disease is so elusive, any positive, unless a lab error false positive, is evident of Celiac.  It is easier to be in denial, tnan committing to gluten free.  Like not believing a pregnancy test.  Denial will lead to more suffering. Are You Confused About Your Celiac Disease Lab Results?
    • Wheatwacked
      Diagnosed gluten allergy but not Celiac

      By Wheatwacked · Posted

      I believe that what triggers acute Celiac Disease is vitamin D deficiency.  When we have stress it depletes our already low vitamin D, (40% to 60% of us in the industrial world are deficient) allowing the Celiac genes and the immune system to run amuck.  At 93 ng/ml 25(OH)D blood level, the last time I accidentally glutened myself, all that I got was a runny nose and burning eyes three days later.  It took 8 years, taking 10,000 IU a day to get to this blood level. Vitamin D Is Not as Toxic as Was Once Thought Possible Role of Vitamin D in Celiac Disease Onset So true.  If I am working on something I'm enjoying, I put off eating because after I eat I mostly feel worse.  Not so much anymore, but it's been a life long struggle with the anorexia.  M&M Peanuts is a good go-to snack.  For the dairy Kosher Dill pickles, brine fermented, not vinegar quick pickles (vinegar kills the bacteria), will repopulate your gut with Lactobacillus that exretes lactase, the reason adults are not lactose intolerant.  Also, grassfed milk has less omega 6 fatty acids than commercial grain fed dairy. Grassfed omega 6:3 ratio is 1:1; Organic milk 3:1; Commercial Dairy 5:1.  Omega 6 causes inflammation.  The typical western diet is 14:1.  Wheat flour is 22:1.  A good reason not to eat gluten.  Here is a list: High omega-3/low omega-6 I find it interesting that the new diagnosis of Non Celiac Gluten Sensitivity was created 10 years after Norman Borlaug, "the father of the Green Revolution" and our modern grain crops, received the Nobel Peace Prize in 1970.  
    • Heatherisle
      Blood results

      By Heatherisle · Posted

      Thanks for your reply. She has been given a date for her endoscopy, 28th of this month, so hopefully she’ll know for sure if she definitely has coeliac. Needless to say she’s dreading it!!!!
×
×
  • Create New...