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

Does Anyone Know Of Any Fresh Bread That Is Gluten-free?

babyem0626

Recommended Posts

babyem0626 Newbie
babyem0626
Posted

Hello all!

I have eaten frozen gluten-free bread for a while, and it just isn't doing it for me anymore. I was curious to see if anyone knew of any FRESH bread products that are gluten-free?

Has anyone ever MADE their own bread that's gluten-free? I can't eat another piece of frozen gluten-free bread if my life depended on it!

Thanks for the help :) :)

Emily

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

Celiac.com Sponsor (A8-M):


MySuicidalTurtle Enthusiast
MySuicidalTurtle
Posted

I make my own bread all the time. Check out the recipes section and people have posted their favourites! I use a gluten-free mix but most do it from scratch.

mamaw Community Regular
mamaw
Posted

Hi Emily

even if you make your own bread it would need to be frozen at some point unless you can eat an entire loaf in a few days....Pamela's has a gluten-free bread mix that is good. Anna's bread mix is wonderful unless you was a town talk bread lover prior to being gluten-free!

Do you get the gluten-free living magazine? there is a great recipe for bread in it. Plus, if you search the archives here Lorka has a great bread recipe...plus there are many good gluten-free breads to make or to purchase!

I love my ZO bread maker.. I use it mostly because time is not always available for me to bake in the oven & with a bread maker it does all the work. Fast & easy

We like Whole Foods bread for grilled cheese. That is all I use it for or sometimes stuffins....

RiceGuy Collaborator
RiceGuy
Posted

The prepackaged gluten-free breads are frozen to maintain freshness. But as has been stated in many threads of this sort, baking your own is by far the best way to get a decent gluten-free bread. I use a small round glass dish to bake muffins, buns, rolls, etc. It works well if you aren't sure how it'll turn out, and it's just the right size to eat with one meal. Small amounts seem to have a better chance of turning out well too.

lovegrov Collaborator
lovegrov
Posted

I'm not a huge gluten-free bread fan, but making your own is definitely the best.

richard

happygirl Collaborator
happygirl
Posted

We like the gluten free pantry mixes for bread.

jerseyangel Proficient
jerseyangel
Posted
We like the gluten free pantry mixes for bread.

Same here. I love their French Bread.

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

Celiac.com Sponsor (A8-M):


elonwy Enthusiast
elonwy
Posted

My fiance, who doesn't cook at all, is now making his own gluten-free bread. We really like Pamelas for a slightly darker bread, and the gluten free pantry for a white bread. They are both really easy to make. We eat some of it fresh, and slice and freeze the rest. Even though we are freezing it to keep it fresh, it still tastes better than store-bought any day .

brigala Explorer
brigala
Posted
Hi Emily

even if you make your own bread it would need to be frozen at some point unless you can eat an entire loaf in a few days....

Or if you can make a single-serving portion of bread! Look at this thread:

https://www.celiac.com/gluten-free/index.ph...ment+gone+right

I use either this recipe or Pamela's or Gluten Free Pantry's. Those are my favorite. I like Bob's Red Mill ok, but after a while I get tired of the beany flavor. Actually, I like it a LOT for occasional use; for some reason I just don't like it too often.

-Elizabeth

Juliebove Rising Star
Juliebove
Posted

My daughter likes the Ener-G Rice Starch bread.

Archived

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

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


  • Member Statistics

    • Total Members
      132,097
    • Most Online (within 30 mins)
      7,748
    Ann Den
    Newest Member
    Ann Den
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • trents
      High DGP-A with normal IGA

      By trents · Posted

      Your DGP-G is also high. The thing to do now would be to trial the gluten-free diet for a few months to see if there is improvement in symptoms.
    • trents
      GI DX celiac despite neg serology and no biopsy

      By trents · Posted

      Welcome to the forum, @Roses8721! How long were you off gluten before getting the celiac blood testing done? The testing is not valid after having been gluten free for a significant period of time. Many of your symptoms align with celiac disease.
    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      Hello, I am feeling frustrated. I have hEDS and lifelong digestive issues but my GI PA is very focused on my celiac panel and I just want to make sure that she should be focused on that because completely changing my diet seems to have worsened my symptoms.  Symptoms are constipation, diarrhea, and acid reflux with spicy foods and certain foods like tomatoes, bell peppers, and onions. I also don't have a gallbaldder as it was removed almost a year ago. This also exacerbated my symptoms. I did have joint pain from hEDS but that was already treated with low dose naltrexone about 4 months prior to going completely gluten free. Endoscopy was abnormal but inconclusive; basically showed some inflammation - which common with hEDS. I don't have any vitamin deficiency.   Celiac Panel Results: TTG-A <0.5 U/ML Reference Range: 0.5-14.9 U/ML NEGATIVE: <15 POSITIVE: =>15 DGP-A 72.0 U/ML Reference Range: 0.2-14.9 U/ML NEGATIVE: <15 POSITIVE: =>15 TTG-G <0.8 U/ML Reference Range: 0.8-14.9 U/ML NEGATIVE: <15 POSITIVE: =>15 DGP-G 24.0 U/ML Reference Range: 0.4-14.9 U/ML NEGATIVE: <15 POSITIVE: =>15 IgG-A-M Results: IMMUNOGLOBULIN A, QN, SERUM 165 MG/DL Reference Range: 87-352 MG/DL IMMUNOGLOBULIN M, QN, SERUM 164 MG/DL Reference Range: 26-217 MG/DL   What are your thoughts, internet? Are there any questions I should be asking the PA? Thanks!
    • Roses8721
      GI DX celiac despite neg serology and no biopsy

      By Roses8721 · Posted

      Help. I’m spiraling. Years of extensive symptoms:  What could this be? Years of: Mildly elevated alk and alt Fatty liver Random days of feeling like I’m coming down w flu but no fever and nobody else in house sick Intermittent diarrhea Severe abdominal distension Long history of cavities and enamel deficiency Sound sensitivity Anxiety and depression Low libido Sun skin allergy Frequent fatigue ended up seeing PCP because I looked 8 mo preg. Started gluten-free diet then celiac serology negative. SW GI Dr dx me w celiac as I had been in bed for 3 days after eating gluten after cutting. GI said not to do biopsy because it was clear what was going on and added to chart. My spiral is not seeing anywhere this is done and want to see if anyone else has dealt w this. If not celiac idk what else I will do. Family history or celiac as well as a death related to this. 
    • miguel54b
      Canker sores

      By miguel54b · Posted

      I get canker sores one hour after eating Oats, and pimples in my butt. 
×
×
  • 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.