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Ezekiel Bread / Sprouted Bread

TiffLuvsBread

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TiffLuvsBread Rookie
TiffLuvsBread
Posted

Trader Joe's has various sprouted breads, and Ezekiel bread. I think the idea here is that the wheat is used before it develops the gluten, however the packaging does not say Gluten-Free. Has anyone had these breads, and if so do they aggravate your symptoms? Or do you find them to be perfectly fine for a lunchtime sandwich?

There is certainly bread at Trader Joe's marked "Gluten Free" and that is fine, but I am interested in varying the choices for my lunches.

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psawyer Proficient
psawyer
Posted

I would not touch it, personally.

jerseyangel Proficient
jerseyangel
Posted

I wouldn't either.

TrillumHunter Enthusiast
TrillumHunter
Posted

A third no.

For variety you could try waffles, wraps, or lettuce leaves. No need to limit yourself to traditional bread! :D

TiffLuvsBread Rookie
TiffLuvsBread
Posted
  • Author
A third no.

For variety you could try waffles, wraps, or lettuce leaves. No need to limit yourself to traditional bread! :D

Waffles! Turkey on a waffle!? Now that's getting creative! Thanks. As you can see from my username, I like bread. Lettuce leaves and wraps I do as well, but when it comes to bread I want to know what is on/off the table. I'm still confused about the Ezekiel bread and Sprouted bread, I'm thinking they might just be LOW in gluten.

Jestgar Rising Star
Jestgar
Posted

Product Information:

Ezekiel 4:9

TiffLuvsBread Rookie
TiffLuvsBread
Posted
  • Author
Product Information:

Ezekiel 4:9

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lizard00 Enthusiast
lizard00
Posted
Right, but it's the 'sprouted' part I'm confused about. Allegedly, this means that the gluten hasn't "formed" or what have you, so it's not the same as the bread just containing wheat, barley, spelt. This is my confusion. I'm weary of it as well, but I'm hearing that it "might be safe" so I'm curious if anyone has tried it with good/bad results. My Trader Joe's is often OUT of the Gluten-free bread, not because I think many people are Celiac, but because I think people think it's 'healthier.' ::Sigh of frustration:: ..

Thank you Jestgar!

Yes, but even with that argument, the barley malt would contain gluten, as would the spelt, which does not indicate this it is sprouted. I would not touch it either, those two ingredients alone indicate that it contains gluten.

I would suggest making your own bread for greater variety. Tastes much better than any of the frozen alternatives!

psawyer Proficient
psawyer
Posted

Even if you buy into the sprouted theory (I don't), the spelt isn't listed as anything other than just organic spelt. Spelt has more gluten than wheat does, gram for gram.

allie h. Newbie
allie h.
Posted

Try La Tortilla Factory's tef and millet wraps. They are great, a nice alternative to bread.

TrillumHunter Enthusiast
TrillumHunter
Posted
Waffles! Turkey on a waffle!? Now that's getting creative! Thanks. As you can see from my username, I like bread. Lettuce leaves and wraps I do as well, but when it comes to bread I want to know what is on/off the table. I'm still confused about the Ezekiel bread and Sprouted bread, I'm thinking they might just be LOW in gluten.

Begging your pardon, my dear. I thought you were looking for alternatives.

Unless a commercially produced bread states that it is gluten-free, you can assure yourself it is not. No variety of wheat, barley or rye, no matter how ancient the strain or preparation method, is safe for people with celiac disease. Additionally, consuming low gluten foods on a regular basis can negatively impact your health.

Best wishes for your continued good health!

Crayons574 Contributor
Crayons574
Posted

Personally, I get terrible reactions to anything from Ezekiel. So, if I were, I would be safe and not touch it!

TiffLuvsBread Rookie
TiffLuvsBread
Posted
  • Author
Personally, I get terrible reactions to anything from Ezekiel. So, if I were, I would be safe and not touch it!

Crayons - thank you very much! I was hoping to find someone who has eaten this type of bread who could actually describe the reaction or lack of reaction. "Terrible reactions" is what I was looking for, and exactly what I suspected. Other posters pointed out the other ingredients that are not sprouted which would certainly aggravate symptoms.

jerseyangel Proficient
jerseyangel
Posted

I like Gluten Free Pantry French Bread. It's a mix, but goes together quickly. I bake it in my regular oven, but there are bread machine directions, too.

It smells wonderful while baking, and (I think) tastes good. I bake a loaf, slice it, and freeze to use as needed. It makes a good grilled cheese sandwich, toast, BLT, etc.

strawberrynin Newbie
strawberrynin
Posted
Trader Joe's has various sprouted breads, and Ezekiel bread. I think the idea here is that the wheat is used before it develops the gluten, however the packaging does not say Gluten-Free. Has anyone had these breads, and if so do they aggravate your symptoms? Or do you find them to be perfectly fine for a lunchtime sandwich?

There is certainly bread at Trader Joe's marked "Gluten Free" and that is fine, but I am interested in varying the choices for my lunches.

I wouldn't touch it either, due to fear of reactions to the MULTIPLE gluten ingredients. And thus far, I'm going to have to say making your own gluten-free bread is the only option. The prepackaged stuff I've found has all been so heavy, thick and untasty that it just isn't a substitute for bread. I've completely resorted to white corn tortillas for my substitute for lunches...and pancakes for breakfast sandwiches.

tarnalberry Community Regular
tarnalberry
Posted

It'd probably be hard to get many people to tell you their personal experience with it - because we're gluten free, and it's not. It's like asking "so, how do you guys react to shredded wheat cereal?" :D

"Sprouted" grains use grain seeds that have started to germinate. The grain seed stores, amongst other things, gluten as a source of protein needed to grow a blade of grass. As the sprout grows the grass, and the grain seed is used up, the gluten is converted into other proteins that make up the structure and function of the grain grass. BUT, you can't know when all the gluten is converted. AND you can't make bread out of grass. So, they're still using grain seed, which most certainly has gluten (they want the gluten's chemical properties for the bread making), but has shown active enzymatic activity and growth from beginning to sprout.

in this context, I would treat it no differently as regular wheat (or whatever grain).

I understand the rub. This Tiffany likes bread too. After six years, though... well, there are a lot of other foods to like too, and your world will not end as you know it even if you never find a store bought or home made gluten free bread that you like. Chocolate's good too. ;)

TiffLuvsBread Rookie
TiffLuvsBread
Posted
  • Author
It'd probably be hard to get many people to tell you their personal experience with it - because we're gluten free, and it's not. It's like asking "so, how do you guys react to shredded wheat cereal?" :D

"Sprouted" grains use grain seeds that have started to germinate. The grain seed stores, amongst other things, gluten as a source of protein needed to grow a blade of grass. As the sprout grows the grass, and the grain seed is used up, the gluten is converted into other proteins that make up the structure and function of the grain grass. BUT, you can't know when all the gluten is converted. AND you can't make bread out of grass. So, they're still using grain seed, which most certainly has gluten (they want the gluten's chemical properties for the bread making), but has shown active enzymatic activity and growth from beginning to sprout.

in this context, I would treat it no differently as regular wheat (or whatever grain).

I understand the rub. This Tiffany likes bread too. After six years, though... well, there are a lot of other foods to like too, and your world will not end as you know it even if you never find a store bought or home made gluten free bread that you like. Chocolate's good too. ;)

Yes Chocolate. I could have just as easily named myself "TiffLuvsChocolate" or various other foods!

THANK YOU for the helpful answer. I understand much better now. I asked the question because there are many people here who don't know what to eat (as I assessed from other threads on the board), have tried various things that thought might work, and I wanted to ask before I tried it myself - which I actually didn't plan to do - but if I found people ate it before going gluten-free with no issues then that was something I was interested in knowing. I am JUST NOW going on a gluten-free diet.

Thanks everyone for the helpful info! Looks like I will try baking my own bread, sounds like a fun activity anyway :)

tarnalberry Community Regular
tarnalberry
Posted
Yes Chocolate. I could have just as easily named myself "TiffLuvsChocolate" or various other foods!

THANK YOU for the helpful answer. I understand much better now. I asked the question because there are many people here who don't know what to eat (as I assessed from other threads on the board), have tried various things that thought might work, and I wanted to ask before I tried it myself - which I actually didn't plan to do - but if I found people ate it before going gluten-free with no issues then that was something I was interested in knowing. I am JUST NOW going on a gluten-free diet.

Thanks everyone for the helpful info! Looks like I will try baking my own bread, sounds like a fun activity anyway :)

I definitely don't mean to turn you off to asking questions. There are no truly silly questions, if you don't know the answer; "silliness" is all a matter of perspective. I just wanted to point out why it seems like an odd question to 'the diet veterans'. (And, of course, tone never comes across well in text. :D)

I don't have any particularly helpful bread recipes (I even managed to mess up my no-fail banana muffins this morning - well, *I* think they're fine... my husband thinks they're too moist, and hence "scary"), but there are a LOT of folks here who make bread. If you look around, you'll find the same handful of recipes that have been posted back and forth a number of times that many people here like. It might take a while to find *which* flours/combinations *YOU* like, but there's a lot of good suggestions here.

irish daveyboy Community Regular
irish daveyboy
Posted
I don't have any particularly helpful bread recipes (I even managed to mess up my no-fail banana muffins this morning - well, *I* think they're fine... my husband thinks they're too moist, and hence "scary"), but there are a LOT of folks here who make bread. If you look around, you'll find the same handful of recipes that have been posted back and forth a number of times that many people here like. It might take a while to find *which* flours/combinations *YOU* like, but there's a lot of good suggestions here.

I have any number of from 'scratch' bread recipes.

.

Open Original Shared Link

.

Open Original Shared Link

.

Open Original Shared Link

.

Open Original Shared Link Not the prettiest to look at, but crusty outside, soft and chewy inside.

.

Open Original Shared Link

.

Open Original Shared Link

.

Just a few, check out ALL recipes on my Websites: Acess via my Profile

.

Best Regards,

David

ravenwoodglass Mentor
ravenwoodglass
Posted

There are some gluten free breads that are okay. Kinnickkinick makes bread that does have much the same texture as regular bread and they also make doughnuts, hamburger and hot dog buns and pizza shells. Their only drawback is they need to be frozen and then toaster or microwaved before use.

The gluten free pantry mix mentioned in another reply also makes great deep dish pizza crust. The batter is sticky so I put it in the fridge and spread with a greased spatula to make it easier to spread.

Cinnamon7778 Rookie
Cinnamon7778
Posted

I would not touch it at all. I love and miss eating brad. However, I am too afraid to test the waters.

TrillumHunter Enthusiast
TrillumHunter
Posted
I have any number of from 'scratch' bread recipes.

.

Open Original Shared Link

.

Open Original Shared Link

.

Open Original Shared Link

.

Open Original Shared Link Not the prettiest to look at, but crusty outside, soft and chewy inside.

.

Open Original Shared Link

.

Open Original Shared Link

.

Just a few, check out ALL recipes on my Websites: Acess via my Profile

.

Best Regards,

David

David, your recipes are FANTASTIC! You're site is a go-to for me!

That's a great place to start if you're looking for recipes.

TiffLuvsBread Rookie
TiffLuvsBread
Posted
  • Author
David, your recipes are FANTASTIC! You're site is a go-to for me!

That's a great place to start if you're looking for recipes.

Yes David, that post was wonderful, I'm curious are there recipes you might recommend for birthday cake!!?? There's one go-to gluten free cake I use but I'd like to try something new too.

TiffLuvsBread Rookie
TiffLuvsBread
Posted
  • Author

Thanks for all the replies on this bread. Clearly I didn't want to try it either ;), but I figured someone had to have had it before they were diagnosed or tried it after they were diagnosed thinking the "sprouted" was safe.

Thanks again! :):P

LDJofDenver Apprentice
LDJofDenver
Posted

Even the Ezekial Bread website does not list that bread as gluten free. See for yourself:

Open Original Shared Link

Scroll down past the Ezekial bread, and you'll see Food for Life's section: Gluten Free

(and that bread is not listed under that heading)

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