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

Best Gluten Free Bread

Guest Addicted2Gluten

By Guest Addicted2Gluten
in Gluten-Free Foods, Products, Shopping & Medications

Recommended Posts

Guest Addicted2Gluten
Guest Addicted2Gluten
Posted

I've tried a few different brands of gluten free bread and none of them have been worth eating. The only breads that were good were those that were freshly made at gluten free restaurants. Does anyone know any good gluten free bread that tastes very close to real bread?

I've tried Ener-G bread, Glutino bread, and whatever that bread is that is sweetened with fruit juice. I didn't like any of them.

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

Celiac.com Sponsor (A8-M):


KaitiUSA Enthusiast
KaitiUSA
Posted

Foods by George has some awesome english muffins in plain and cinnamon. I toast them first because otherwise they fall apart. I usually add strawberry cream cheese to it.

Cybros has awesome rolls

Kinnikinnick has donuts, breads, etc that are good too

Hope this helps :D

minibabe Contributor
minibabe
Posted

What you might want to try which I have found worked really well for me, it to toast the bread. Anytime I eat bread with anything I have to toast it or else I wont eat it because I dont really like it either. But I buy the Ener-G and I think that it tastes fine.....as long as it is toasted.

Good Luck! :D

celiac3270 Collaborator
celiac3270
Posted

I like Ener-G the best...the tapioca loaf. Then the Kinniknick....but I don't think there really is a good store-bought gluten-free bread. And it's difficult to make homemade gluten-free bread. All gluten-free bread can be made.....more edible :P .......through toasting.

tdrew Rookie
tdrew
Posted

If you don't mind baking, try Gluten-Free Pantry's Favorite Sandwich Bread Mix

Open Original Shared Link

Best I've found so far. And the above comments about toasting are right on.

Tom

Guest barbara3675
Guest barbara3675
Posted

I think that Kinnikinnik's Itilian bread is good not toasted too....I make sandwiches out of it and am real happy with them. It is good to finally find a bread that you don't have to toast to use it. I ordered the first time from them online and then asked my health food store to order it for me and they did. I will bet that their large customer base of celiac patients will be glad for it as the bread they were handling wasn't as good as Kinnikinnik's.

Barbara

calico jo Rookie
calico jo
Posted

I've given up on bread for the most part. Other than the whole foods pizza crusts which I turn into pita pockets and only have them on rare occasion. I roll sandwich meat with a piece of cheese and consider it a "sandwich" anymore. Sometimes I still miss bread, but for the most part I've gotten used to not having it.

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

Celiac.com Sponsor (A8-M):


lovegrov Collaborator
lovegrov
Posted

I've also given up on bread. It's just not worth the money or hassle.

richard

angel-jd1 Community Regular
angel-jd1
Posted

I am one of the non bread people also. I do the lunch meat roll-ups like callico jo mentioned. I use frito scoops for meat salad (chopped roast beef, mayo, pickles). I don't see the point in wasting the calories on something that is not that good. I make poori bread when I have spaghetti and that is really good.

There is one really good bread mix that I do like, but I only make it every once in a while (little expensive to order) . I just like it because it toasts. I make garlic bread and grilled cheese with it when I get the craving. It's called Manna from Anna.

-Jessica :rolleyes:

cdford Contributor
cdford
Posted

Homemade gluten-free bread is not difficult if you have a bread machine. You just put the ingredients in and turn it on. I have not found a decent store bought bread and I think I know the reason...The gluten-free breads do not have a long shelf life because they dry out and become crumbly within a couple of days. It would take longer than that to get them to the store. I bake a fresh loaf every 2 or 3 days because of this. The bread mixes out there tend to be prohibitively expensive for me. If you have a particular gluten-free mix you like, however, there is a machine recipe out there for it. While the bean based ones make the softest textured bread, I cannot handle the stonger taste. I generally use a brown rice mix and replace a 1/4 cup of the rice flour with bean flour for texture. Check out some of the bread machine posts or my post on milling your own grains.

CMWeaver Apprentice
CMWeaver
Posted

I agree that the Gluten Free Pantry's Favorite Sandwich Bread is great. The mix is pricey (a bit over $5 here in FL) though but it is really good. It is the first one my girls would actually eat (they are sooooooo critical). Alot of locals in our gluten-free support group have awesome success with breadmakers (we haven't gone down that road yet so I can't talk from experience).

Carriefaith Enthusiast
Carriefaith
Posted

I eat Kinnikinick Italian bread, Glutino Corn bread, and Sterk's Italian white, and Sandwich bread. They all are excellent toasted! I make lots toasted sandwich's! I find that the bread is really dry if it isn't toasted.

macman Rookie
macman
Posted

I vote for Kinnikinnick, they have a sunflower seed bread that is excellent, and as stated above I always toast it, also makes excellent grilled cheeses!

Their donuts are pretty good too... :D

Guest nini
Guest nini
Posted

I vote for Kinnikinick too. Great sandwich bread. Excellent donuts!

AmberSki Newbie
AmberSki
Posted

My mother-in-law bakes the best gluten-free bread I've been telling her for ages to find a way to market it. She's showed me how to bake it but I can't for the life of me remember the recipe, etc right now (She does it so well and so often I don't usually bother) but I will check with her. I will not buy any more bread because it simply is not good. I recommend you give the baking a go and stash some in the freezer for later use.

bizzymom87 Newbie
bizzymom87
Posted

Kinnikinnick gets my vote too! White sandwich bread and hamburger buns are my boys favorites and of course the glazed chocolate donuts!

Mom of 2 Diabetic Celiacs

carriekate Rookie
carriekate
Posted

I also like Kinnikinnick Sandwich White. I'd like to add that in the past two months I have been buying puppodons, an indian cracker, and now like it better than bread. They look like a large communion wafer and usually consist of bean flour, lentil flour, or other combination, and are gluten free. I just pop it in the microwave for between 40-60 seconds, depending on the mic, and it puffs up. Then I just add my filling. Sometimes sauce and cheese, chicken salad, ham and cheese, etc. Four puppodons are around 100 calories, 0 fat, 3-4 grams of fiber. They are also good plain just as a snack.

Julie, Philadelphia

angel-jd1 Community Regular
angel-jd1
Posted
I have been buying puppodons, an indian cracker

Ok, I tried googling puppodons and came up with nothing.......is the spelling wrong or do you have more info on them?? They sound really good, maybe like a pita pocket??

-Jessica :rolleyes:

AmberSki Newbie
AmberSki
Posted

I believe it is spelt poppadom

celiac3270 Collaborator
celiac3270
Posted

Spelt is not gluten-free :o . It is a form of wheat.

KaitiUSA Enthusiast
KaitiUSA
Posted
I believe it is spelt poppadom

O no!!!! :o Spelt is not gluten free...I had people try to tell me it was but it is a form of wheat.

angel-jd1 Community Regular
angel-jd1
Posted
I believe it is spelt poppadom

AWWWWWWWWwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwww shoot!

I was so excited that really sounded good. <_< Oh well!!

-Jessica :rolleyes:

celiac3270 Collaborator
celiac3270
Posted

Yes......quite often, someone from a health food store will try to convince you that spelt is okay for celiacs. It is a form of wheat and definitely is not.

Guest nini
Guest nini
Posted
I believe it is spelt poppadom

I think the word was supposed to be "spelled" LOL!

KaitiUSA Enthusiast
KaitiUSA
Posted

lol maybe your right Nisla....

well gluten free and the word spelt just dont mix on a celiac site

Archived

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

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. trents
      - trents replied to Sarah Grace's topic in Related Issues & Disorders
      26

      Headaches / Migraines and Hypoglycaemia

      This article does not address migraines at all. Yes, red wine and sulfites are often mentioned in connection with migraine triggers. With me, any kind of alcoholic beverage in very modest amounts will reliably produce a migraine. Nitrous oxide generators, which are vaso dialators, also will give me migraines reliably. So, I think most of my migraines...
    2. knitty kitty
      - knitty kitty replied to Sarah Grace's topic in Related Issues & Disorders
      26

      Headaches / Migraines and Hypoglycaemia

      Excessive dietary tyrosine can cause problems. Everything in moderation. Sulfites can also trigger migraines. Sulfites are found in fermented, pickled and aged foods, like cheese. Sulfites cause a high histamine release. High histamine levels are found in migraine. Following a low histamine diet like the low histamine Autoimmune Protocol diet,...
    3. trents
      - trents replied to Sarah Grace's topic in Related Issues & Disorders
      26

      Headaches / Migraines and Hypoglycaemia

      Then we would need to cut out all meat and fish as they are richer sources of tyrosine than nuts and cheese. Something else about certain tyrosine rich foods must be the actual culprit.
    4. Scott Adams
      - Scott Adams replied to Russ H's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      1

      KAN-101 Treatment for Coeliac Disease

      I agree that KAN-101 looks promising, and hope the fast track is approved. From our article below: "KAN-101 shows promise as an immune tolerance therapy aiming to retrain the immune system, potentially allowing safe gluten exposure in the future, but more clinical data is needed to confirm long-term effects."
    5. Scott Adams
      - Scott Adams replied to miguel54b's topic in Related Issues & Disorders
      1

      Body dysmorphia experience

      Thank you so much for having the courage to share this incredibly vivid and personal experience; it's a powerful reminder of how physical ailments can disrupt our fundamental sense of self. What you're describing sounds less like a purely psychological body dysmorphia and more like a distinct neurological event, likely triggered by the immense physical stress...
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      132,152
    • Most Online (within 30 mins)
      7,748
    denise.milillo
    Newest Member
    denise.milillo
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

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



  • Celiac.com Sponsor (A21):


  • Who's Online (See full list)

  • Upcoming Events

  • Posts

    • trents
      Headaches / Migraines and Hypoglycaemia

      By trents · Posted

      This article does not address migraines at all.  Yes, red wine and sulfites are often mentioned in connection with migraine triggers. With me, any kind of alcoholic beverage in very modest amounts will reliably produce a migraine. Nitrous oxide generators, which are vaso dialators, also will give me migraines reliably. So, I think most of my migraines are tied to fluctuations vascular tension and blood flow to the brain. That's why the sumatriptan works so well. It is a vaso constrictor. 
    • knitty kitty
      Headaches / Migraines and Hypoglycaemia

      By knitty kitty · Posted

      Excessive dietary tyrosine can cause problems.  Everything in moderation.   Sulfites can also trigger migraines. Sulfites are found in fermented, pickled and aged foods, like cheese.  Sulfites cause a high histamine release.  High histamine levels are found in migraine.  Following a low histamine diet like the low histamine Autoimmune Protocol diet, a Paleo diet, helps immensely.    Sulfites and other migraine trigger foods can cause changes in the gut microbiome.  These bad bacteria can increase the incidence of migraines, increasing histamine and inflammation leading to increased gut permeability (leaky gut), SIBO, and higher systemic inflammation.   A Ketogenic diet can reduce the incidence of migraine.  A Paleo diet like the AIP diet, that restricts carbohydrates (like from starchy vegetables) becomes a ketogenic diet.  This diet also changes the microbiome, eliminating the bad bacteria and SIBO that cause an increase in histamine, inflammation and migraine.  Fewer bad bacteria reduces inflammation, lowers migraine frequency, and improves leaky gut. Since I started following the low histamine ketogenic AIP paleo diet, I rarely get migraine.  Yes, I do eat carbs occasionally now, rice or potato, but still no migraines.  Feed your body right, feed your intestinal bacteria right, you'll feel better.  Good intestinal bacteria actually make your mental health better, too.  I had to decide to change my diet drastically in order to feel better all the time, not just to satisfy my taste buds.  I chose to eat so I would feel better all the time.  I do like dark chocolate (a migraine trigger), but now I can indulge occasionally without a migraine after.   Microbiota alterations are related to migraine food triggers and inflammatory markers in chronic migraine patients with medication overuse headache https://pmc.ncbi.nlm.nih.gov/articles/PMC11546420/  
    • trents
      Headaches / Migraines and Hypoglycaemia

      By trents · Posted

      Then we would need to cut out all meat and fish as they are richer sources of tyrosine than nuts and cheese. Something else about certain tyrosine rich foods must be the actual culprit. 
    • Scott Adams
      KAN-101 Treatment for Coeliac Disease

      By Scott Adams · Posted

      I agree that KAN-101 looks promising, and hope the fast track is approved. From our article below: "KAN-101 shows promise as an immune tolerance therapy aiming to retrain the immune system, potentially allowing safe gluten exposure in the future, but more clinical data is needed to confirm long-term effects."  
    • Scott Adams
      Body dysmorphia experience

      By Scott Adams · Posted

      Thank you so much for having the courage to share this incredibly vivid and personal experience; it's a powerful reminder of how physical ailments can disrupt our fundamental sense of self. What you're describing sounds less like a purely psychological body dysmorphia and more like a distinct neurological event, likely triggered by the immense physical stress and inflammation that uncontrolled celiac disease can inflict on the entire body, including the nervous system. It makes complete sense that the specific sensory input—the pressure points of your elbows on your knees—created a temporary, distorted body map in your brain, and the fact that it ceased once you adopted a gluten-free diet is a crucial detail. Your intuition to document this is absolutely right; it's not "crazy" but rather a significant anecdotal data point that underscores the mysterious and far-reaching ways gluten can affect individuals. Your theory about sensory triggers from the feet for others is also a thoughtful insight, and sharing this story could indeed be validating for others who have had similar, unexplainable sensory disturbances, helping them feel less alone in their journey.
×
×
  • 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.