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

Sandwiches

ZatKat

Recommended Posts

ZatKat Rookie
ZatKat
Posted

I'm in France right now. And, I have found lots of gluten free products in the stores... however, the breads are tiny. No way the slices are big enough to make a sandwich. I took some bread with my lunch one day and when i went to eat it, it was all crumbled into tiny pieces. Is this the case with all gluten free brands? I'll be moving back to the US in a few months, are there any breads you recommend for sandwiches.. (either in the US or in France)or, have a recipe for bread that you use on sandwiches. I really just want a sandwich and havent been able to find normal sized bread slices!

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

Celiac.com Sponsor (A8-M):


jkmunchkin Rising Star
jkmunchkin
Posted
I'm in France right now. And, I have found lots of gluten free products in the stores... however, the breads are tiny. No way the slices are big enough to make a sandwich. I took some bread with my lunch one day and when i went to eat it, it was all crumbled into tiny pieces. Is this the case with all gluten free brands? I'll be moving back to the US in a few months, are there any breads you recommend for sandwiches.. (either in the US or in France)or, have a recipe for bread that you use on sandwiches. I really just want a sandwich and havent been able to find normal sized bread slices!

I don't have any suggestions for France, but in the US I love the bread by The Grainless Baker. It is slightly smaller than "normal" bread, but I eat sandwiches on it all the time; and it doesn't crumble. My favorite for sandwiches is the mock rye, and I like the cinnamon raisin bread for snack or breakfast.

They also have the BEST graham crackers.

blueeyedmanda Community Regular
blueeyedmanda
Posted

I second the Grainless Baker bread, by far the best I have found :) It is very good, especially when toasted.

Guest digmom1014
Guest digmom1014
Posted

I love Sami's Millet bread at Earthfare. I'm in NC but, I have seen it in other states. It doesn't crumble or taste like drywall!

Sarah

njbeachbum Explorer
njbeachbum
Posted

Add a third fan of the grainless baker sandwich bread (though I'll need to try the mock rye). i also just tried the Kinnikinnick sandwich bread this week and it's quite good also! neither brand crumbles and actually the kinnikinnick is a tiny bit bigger.

i also like baking my own bread :)

Takala Enthusiast
Takala
Posted

:lol: I have this visual image of dozens of these micro loaves coming out of ze beeg french ovens on a paddle.... and the puzzled person watching says to the baker, "Porquoi are ze loaves so small ?" and the baker says, "I couldn't find ze wheat this morning !"

I don't think the French are into "sandwiches" the way we are using square loaves sliced up, more of they would use a roll, croissant, baquette (little bitty french bread hoagie bun) baked individually, maybe then sliced in half, or used a long narrow crusty french bread torn into pieces and dipped in olive oil as a side dish.

From what you are describing it sounds like commercially made rice/tapioca bread here in the states, which is an interesting substance that is rumored to be edible once toasted but then is just toasted tan colored styrofoam, and has motivated more people to attempt to learn home baking than any other gluten free food item ever created.

If you try to toast the french version, remember to do it under a broiler or in the pan because you need a clean dedicated toaster because of crumb contamination from wheat bread. This will not fix the problem that the end result is sized for hobbits but it will then allegedly crumble less.

Yes it is possible to bake gluten free bread that is not only "bread- like" in consistancy but even has taste that is not bad, even good, using different flour blends and binders. The Bette Hagman recipe for yogurt quick bread without yeast and her "4 bean flour blend" works well even when tinkered with, and the "Lorka's Flax bread, aka "the best tasting" is also good in the yeast raised style. The 4 bean flour doesn't actually HAVE 4 beans flours in it, but it has one or two small amounts of bean flour added as protein, which makes the whole mixture behave better as a bread flour when baked. See this thread which links to those discussion threads: Open Original Shared Link

ZatKat Rookie
ZatKat
Posted
  • Author

Thanks everyone!

Yeah, the French eat more sandwiches I think than anyone on the planet, but they are on baguettes.. I did see some gluten free baguettes that I think you bring home and bake but I haven't tried them yet. I may do that this week.. :) its soooo expensive though!

The sandwich bread you buy in the store, the ones that are called "American sandwich bread"... the slices are HUGE, like twice the size of our bread. Which makes it really weird to see it next to the tiny little ones in the gluten free section.

I will def. try the Grainless Baker... is that in the regular supermarket, or is that in say Trader Joe's and Whole Foods?

I'll also try toasting the bread and see what happens! I don't have a toaster here.. so I'll be good with the broiler setting. :-)

And.. that is the most beautiful cat ever!

anway, thanks guys! :D

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.

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


  • Member Statistics

    • Total Members
      131,901
    • Most Online (within 30 mins)
      7,748
    tessycork47
    Newest Member
    tessycork47
    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

    • trents
      New (possible) celiac diagnosis

      By trents · Posted

      Welcome to the forum, @Judy M! Yes, he definitely needs to continue eating gluten until the day of the endoscopy. Not sure why the GI doc advised otherwise but it was a bum steer.  Celiac disease has a genetic component but also an "epigenetic" component. Let me explain. There are two main genes that have been identified as providing the "potential" to develop "active" celiac disease. We know them as HLA-DQ 2.5 (aka, HLA-DQ 2) and HLA-DQ8. Without one or both of these genes it is highly unlikely that a person will develop celiac disease at some point in their life. About 40% of the general population carry one or both of these two genes but only about 1% of the population develops active celiac disease. Thus, possessing the genetic potential for celiac disease is far less than deterministic. Most who have the potential never develop the disease. In order for the potential to develop celiac disease to turn into active celiac disease, some triggering stress event or events must "turn on" the latent genes. This triggering stress event can be a viral infection, some other medical event, or even prolonged psychological/emotional trauma. This part of the equation is difficult to quantify but this is the epigenetic dimension of the disease. Epigenetics has to do with the influence that environmental factors and things not coded into the DNA itself have to do in "turning on" susceptible genes. And this is why celiac disease can develop at any stage of life. Celiac disease is an autoimmune condition (not a food allergy) that causes inflammation in the lining of the small bowel. The ingestion of gluten causes the body to attack the cells of this lining which, over time, damages and destroys them, impairing the body's ability to absorb nutrients since this is the part of the intestinal track responsible for nutrient absorption and also causing numerous other food sensitivities such as dairy/lactose intolerance. There is another gluten-related disorder known as NCGS (Non Celiac Gluten Sensitivity or just, "gluten sensitivity") that is not autoimmune in nature and which does not damage the small bowel lining. However, NCGS shares many of the same symptoms with celiac disease such as gas, bloating, and diarrhea. It is also much more common than celiac disease. There is no test for NCGS so, because they share common symptoms, celiac disease must first be ruled out through formal testing for celiac disease. This is where your husband is right now. It should also be said that some experts believe NCGS can transition into celiac disease. I hope this helps.
    • Judy M
      New (possible) celiac diagnosis

      By Judy M · Posted

      My husband has had lactose intolerance for his entire life (he's 68 yo).  So, he's used to gastro issues. But for the past year he's been experiencing bouts of diarrhea that last for hours.  He finally went to his gastroenterologist ... several blood tests ruled out other maladies, but his celiac results are suspect.  He is scheduled for an endoscopy and colonoscopy in 2 weeks.  He was told to eat "gluten free" until the tests!!!  I, and he know nothing about this "diet" much less how to navigate his in daily life!! The more I read, the more my head is spinning.  So I guess I have 2 questions.  First, I read on this website that prior to testing, eat gluten so as not to compromise the testing!  Is that true? His primary care doctor told him to eat gluten free prior to testing!  I'm so confused.  Second, I read that celiac disease is genetic or caused by other ways such as surgery.  No family history but Gall bladder removal 7 years ago, maybe?  But how in God's name does something like this crop up and now is so awful he can't go a day without worrying.  He still works in Manhattan and considers himself lucky if he gets there without incident!  Advice from those who know would be appreciated!!!!!!!!!!!!
    • Scott Adams
      Patiently Waiting to See Results

      By Scott Adams · Posted

      You've done an excellent job of meticulously tracking the rash's unpredictable behavior, from its symmetrical spread and stubborn scabbing to the potential triggers you've identified, like the asthma medication and dietary changes. It's particularly telling that the rash seems to flare with wheat consumption, even though your initial blood test was negative—as you've noted, being off wheat before a test can sometimes lead to a false negative, and your description of the other symptoms—joint pain, brain fog, stomach issues—is very compelling. The symmetry of the rash is a crucial detail that often points toward an internal cause, such as an autoimmune response or a systemic reaction, rather than just an external irritant like a plant or mites. I hope your doctor tomorrow takes the time to listen carefully to all of this evidence you've gathered and works with you to find some real answers and effective relief. Don't be discouraged if the rash fluctuates; your detailed history is the most valuable tool you have for getting an accurate diagnosis.
    • Scott Adams
      Gluten free beer ?

      By Scott Adams · Posted

      In this case the beer is excellent, but for those who are super sensitive it is likely better to go the full gluten-free beer route. Lakefront Brewery (another sponsor!) has good gluten-free beer made without any gluten ingredients.
    • trents
      Patiently Waiting to See Results

      By trents · Posted

      Welcome to the forum, @catsrlife! Celiac disease can be diagnosed without committing to a full-blown "gluten challenge" if you get a skin biopsy done during an active outbreak of dermatitis herpetiformis, assuming that is what is causing the rash. There is no other known cause for dermatitis herpetiformis so it is definitive for celiac disease. You would need to find a dermatologist who is familiar with doing the biopsy correctly, however. The samples need to be taken next to the pustules, not on them . . . a mistake many dermatologists make when biopsying for dermatitis herpetiformis. 
×
×
  • 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.