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What Bread Taste Good?

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I am newly diagnosed with celiac disease, just started the gluten free diet this week. I am looking for help finding the best tasting bread that I can buy. I purchased a loaf of food for life gluten free bread this week but am not crazy about the texture or taste of the bread. Any help locating the best bread would be great!

Thanks

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I have yet to find a store-bought bread that's worth eating, let alone spending $4-$9 per loaf for. It works much better to make it yourself, and it's easier to make gluten-free bread than wheat bread. It's more like making a quick bread than a regular bread. My favorite mix so far is Bob's Red Mill Wonderful Homemade Bread Mix. In fact, I have some in the oven now!

-Elizabeth

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Bob's Red Mill is good, not too keen on their whole grain one though. Their Cinnamon Raison is wonderful toasted. Otherwise I really like Pamela's.

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One of the main complaints from newly diagnosed Celiac's is the difficulty in getting used to the new taste and texture of the breads and pastas. I promise that within two months, you will love the taste of rice pasta. It's weird at first, but your taste buds will come around eventually.

There is only one bread that I enjoy buying at the store - Food for Life Multi Seed bread. The texture is good and does not fall apart easily even while toasting (you did replace your old glutened toaster, right?), like most gluten-free bread is famous for doing. Stick with Tinkyada's pasta as most other brands will fall apart easily and has gritty textures.

Making your own bread is good advice, but may sound a bit daunting. Keep in mind that there will be failures and go into it remembering that it's a learning experience - you're having to learn to cook all over again.

Welcome to the board and don't hesitate to ask all the questions in the world - you'll never know otherwise!

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I vote for Kinnickinnick, they have a website if you can't find them locally. I almost cryed the first time I had a slice of the Italian white. It like all our bread needs to be toasted or microwaved for best flavor. Many varieties of premade gluten-free bread are parbaked and that little bit of heat makes a big difference.

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I think it is the smell that still get's me-I have been gluten-free for over a year. I like Glutino pizza crusts, closest to the one's you know, and since I don't have a lot of time to bake-I just don't do a lot of bread. Every so often, I will try a new pre-made one but, you do lose your need for it after a while. (and I was a bread addict!)

Sorry this really doesn't help-I wish they had more coupons and free samples so you didn't have to spend $6.00 and throw the bread away!

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Thank you for the replys. I plan to try making my own bread this weekend! The rice pasta is great I liked it the first time I tried it! Now just hoping to be able to make a bread that I like, I used to eat bread with every meal so have been missing it this week. I am also hoping to find a decent muffin or cookie as I have a sweet tooth! I am guessing the best fix for that will be making my own.

Thanks again,

Jenny

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We prefer the Pamela's here . . . it's easy to make and we use a bread machine so just dump it in and go.

We didn't care for the Bob's Red Mill . . . the one that has the bean flours in it (don't know if all of BRM's have bean flours but I know the one we tried did) and I have found this to be true of just about anything that we've tried with the bean flours . . . it's an aftertaste thing.

Our actual all-time favourite was a recipe from Annalise Roberts but it requires more work and some additional flours (millet and sorghum) that I don't usually keep on hand so ultimately the ease of the Pamela's mix won out.

Also, the best way to eat the frozen is to "refresh" it. Warm it up/defrost it in the microwave (to add some moisture back in) and then let it cool to room temp. I do this on a napkin or paper towel to let it absorb some of the moisture. I do this even if I then plop it into the toaster. . . and they all taste better toasted.

As you try different breads, don't throw out the ones you don't like . . . send them through the food processor and use them for bread crumbs.

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Thank you for the replys. I plan to try making my own bread this weekend! The rice pasta is great I liked it the first time I tried it! Now just hoping to be able to make a bread that I like, I used to eat bread with every meal so have been missing it this week. I am also hoping to find a decent muffin or cookie as I have a sweet tooth! I am guessing the best fix for that will be making my own.

Thanks again,

Jenny

I tell people that gluten free is just like the gluten stuff . . . homemade tastes the best, then the mixes and then the premade . . . however, I think with gluten free, the difference is more pronounced.

Once again, our household votes for the Pamela's pancake and baking mix . . . it makes a good pancake and there are recipes for many other things. We use their muffin recipe and add bananas and choc chips. I buy the big bag which has room for lots of recipes but you can go to their website and it has everything:

http://www.pamelasproducts.com/

Once you find a few recipes that you like, make sure you make extra and freeze (we freeze muffins and pancakes all the time) . . . then you can have the homemade even when you're on the run.

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One of the main complaints from newly diagnosed Celiac's is the difficulty in getting used to the new taste and texture of the breads and pastas. I promise that within two months, you will love the taste of rice pasta. It's weird at first, but your taste buds will come around eventually.

There is only one bread that I enjoy buying at the store - Food for Life Multi Seed bread. The texture is good and does not fall apart easily even while toasting (you did replace your old glutened toaster, right?), like most gluten-free bread is famous for doing. Stick with Tinkyada's pasta as most other brands will fall apart easily and has gritty textures.

Making your own bread is good advice, but may sound a bit daunting. Keep in mind that there will be failures and go into it remembering that it's a learning experience - you're having to learn to cook all over again.

Welcome to the board and don't hesitate to ask all the questions in the world - you'll never know otherwise!

For pasta, I really like the Glutano Tagliatelle 'egg' noodles. They are so good and the texture is so wonderful that you think you are eating the real deal. Served them with dinner last weekend and everyone, without exception, went back for seconds and said they would never have guessed that they were eating non-toxic food.

For bread I just discovered a multi=grain bread at my health food store that is high in fiber, lower in carbs and full of flavor and wonderful texture when toasted. I did try it un=toasted as a sandwich and it still has the mealish grainy texture that I'm sorry, I will probably never get used too. Still, it was not horrible that way and would do in a pinch. I can tell you that it made and awesome reuben sandwich. The name of the bread is 'Sport'...not sure why and it is made by Garbo. They have a website at www.garbofood.com. Here is a bit of the nutritional info, which someone on

another thread had asked for.

1 slice has: 77 calories total fat 2.3 grams Saturated and trans fat 0g cholesterol 0 sodium 135mg total carbs 13g

dietary fiber 2.1g sugars 1.6g protein 1g Ingredients: Corn starch, water, tapioca starch, yeast, flax seeds, canola oil,

lingonberry jam (pectin, citric acid), dextrose, thickener(gaur gum) teff flour, sugar, corn fiber, poppy seeds, sunflower seeds, salt (1.2%) potato flakes, stabilizer(hydroxpropylmethyi-cellulose, enzyme,alpha amylasel), caraway, caramel color. Hope you can find it. Everyone has their own tastes but as a reformed bread addict, this is the best one I've had so far.

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Thanks silk, for posting the ingredients! Caraway is what gives rye bread its distinctive flavor, and it's one of my favorite things to put in bread.

Now all I have to do is figure out how to replace the corn, tapioca, and potato :lol:

Actually, their website is www.garbofood.se, but they haven't put up much info on their products.

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Thanks silk, for posting the ingredients! Caraway is what gives rye bread its distinctive flavor, and it's one of my favorite things to put in bread.

Now all I have to do is figure out how to replace the corn, tapioca, and potato :lol:

Actually, their website is www.garbofood.se, but they haven't put up much info on their products.

I'm not familiar enough with the other flours to know what works as a substitution for corn, tapioca or potato. Personally I like those three flours for most of the things I make because there isn't the same after taste as there are with other flours. I wonder if you could replace one of them with almond meal because that would ad more fiber but I'm not sure what it would do to the texture. Also, if you wanted more fiber, you could always add a fiber supplement that is out on the market, sorry I can't remember the name, but is flavorless, gluten free and is made with inulin and they recommend it for use in baking.

I looked at a bottle of ??fibersure?? today (green container) that said it was made from wheat ?dextrin? or something like that and that note was followed by Gluten free, only 10ppm. Hello! That doesn't make it gluten free for those of us who are super sensitive. Especially if you take more than the recommended dose. Dropped that bottle like it was on fire. The stuff I looked at that was suppose to be safe is in a blue container.

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The best pre-made bread that I've found is Whole Foods Gluten-Free Bakehouse Sandwich Bread. By "best" I mean that I can eat it in a pinch. I prefer to make my own with the Pamela's Wheat Free Breadmix.

Like most things, personal preferences play a big part in this.

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I am newly diagnosed with celiac disease, just started the gluten free diet this week. I am looking for help finding the best tasting bread that I can buy. I purchased a loaf of food for life gluten free bread this week but am not crazy about the texture or taste of the bread. Any help locating the best bread would be great!

Thanks

I am 6 months into my learning experience, bread is the most difficult adjustment, finally settled on Gluten Free

Pantry's white sandwich bread mix, not bad, and is easy to bake. Another suggestion, order a copy of Annalise

Roberts "Gluten Free Baking Classics 2nd Edition", lots of great recipes, pg 170, makes great english muffins, toasted, matches up to anything bought, including Kinnick's store bought english muffins. There are also good bread recipes in this book, putting together most of the flours ahead and freezing saves a lot of time when it's time to bake something, lots of tips in this book.

Hang in there, I've been there, after a few months, you'll be a pro, and be helping others. Doug

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Here ya go. Looks and tastes just like the real stuff. Even "regular people" like it:

Gluten Free Bread

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I used Bob's Red Mill regular mix and make two at a time. I use smaller loaf pans so I get four from one mix and end up with eight out of two mixes. Lasts me a long time. It smells so good coming out of the oven and I have never had a flop. I love waffles and the Bob's wasn't all that good. The Pamela's mix was great, a little more work and I put blueberries in them and cooked up some blueberries for a compote to put on top. It is such a treat. The Bob's Red Mill pizza crust is really good, after five years of not having good pizza, it was so good to have great pizza again. It makes two 12" pizzas, so you could make one up and bake the other crust and freeze it for another time. Barbara

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For pasta, I really like the Glutano Tagliatelle 'egg' noodles. They are so good and the texture is so wonderful that you think you are eating the real deal. Served them with dinner last weekend and everyone, without exception, went back for seconds and said they would never have guessed that they were eating non-toxic food.

I'm really going to try these. I was just at the store the other day and wishing I could make soup with egg noodles again! Thanks so much!

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My absolute favorite is the Annie's mix. Pamelas is second and Bob's would be third. To be honest, those are the only three I have tried so far. The only premade that is under $8 per loaf in my area is energy, and their breads are truly an aquired taste. Their tapioca loaves make for good stuffing, for future reference. My biggest gripe is gluten free versions of any kind of carb seem to be high in calories and fat, with no nutritional value(premade).

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The best bread I've found is made by The Grainless Baker (www.thegrainlessbaker.com). They make four varieties - white, rye alternative, flax seed, and cinnamon raisin - and they're all really good. They are located in northeast Pennsylvania and they ship to most of the east coast when it's not to hot out. Shipping is a little expensive but well worth it. I also occasionally make bread from the gluten free pantry mix or Whole Foods mix (which I think are actually the same).

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My family votes "Anne's" the best, followed by Pamelas. Both are easy in bread machine. Anne's works great for toast, bread and sandwiches. Like Pamelas better if using for French Toast. Also for a quick and easy rolls. Kinnikinnick makes a bread & bun mix, just add liquid, mix and bake. I use it for making hamburger buns and dinner rolls. For hamburger buns, I add one egg to the mix.

Penny

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