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

I Just Tasted Udi's Bread!

Imanistj

Recommended Posts

Imanistj Contributor
Imanistj
Posted

I am the all time biggest complainer, PIA, bad mouthing, miserable person when it comes to describing just how terrible gluten-free baked goods are. I am the princess and the pea of gluten-free complainers. I have tried numerous scratch recipes, mixes and ready-to-eat gluten-free baked goods that other celiacs describe as wonderful and so good that non-celiacs can't taste the difference, and I have always been an Eeyore. No matter what I tried, I could always taste and FEEL the difference. I have been totally miserable since I first tasted gluten-free bread (nER-G) last August because I couldn't find anything that I found acceptable. I have read so many posts about how good Udi's bread is that I became determined to taste it for myself. Udi's bakery is in Colorado. A single loaf purchased online is very expensive. Worse still, the cost of shipping one loaf to me in the Syracuse area of NY would have been over $20! I had to find a way to get a loaf so I could test it.

I couldn't find any distributor anywhere near me so I asked Sally, in Nature Tyme in Syracuse if she would consider carrying it. She had never heard of it but when I told her everyone was raving about how good it is, she said she would see if she could find a distributor. She did, and she had a free sample loaf shipped to her store. She called me today and said the loaf had arrived and I could have it for free. It takes me the better part of an hour to get to Syracuse but I left immediately. On the way home I planned how I would eat the first piece, once it was gently defrosted. The first couple slices were almost defrosted by the time I got home so I zapped a slice very gently in the microwave. I brewed a fresh cup of Green Mountain Hazelnut Coffee and spread cold butter on the bread. Wow! It was pretty good! I had a second slice with peanut butter and butter and I now declare Udi's white sandwich bread almost as good as gluten-free bread. I can eat this forever and stop feeling sorry for myself. I would actually serve it to company.

I have to call Sally and tell her I definitely will buy this bread regularly and I will tell the Syracuse support group that they can find it at Nature Tyme. I have no idea how much Sally will sell this bread for but I will be asking her to order me six loaves at a time. I have to make certain I never run out because no other gluten-free bread will satisfy me after eating Udi's.

Gee, it feels good to write and say I LIKED something. This bread, and Bob's Red Mill chocolate cake mix will always be in my house.

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

Celiac.com Sponsor (A8-M):


hez Enthusiast
hez
Posted

I love this stuff! I am making our Thanksgiving stuffing this year with it! Best ever.

Hez

PS-Glad the eeyore is gone:)

Ahorsesoul Enthusiast
Ahorsesoul
Posted

Welcome to the Udi's Lovers Club. I never have even liked bread, even before going gluten free. So for me to eat a piece of bread says a lot. I love Udi's, white or whole grain. I can eat it with just butter and not even warmed.

Is this store the one on Bridge street? I'd like to send an email to them saying thanks for taking such an interest in their customers with Celiac.

Wolicki Enthusiast
Wolicki
Posted

Nancy,

Yay! I am so glad you like it! I knew you would think it's yu......er.... Delicious! :lol::lol:

Janie

nu-to-no-glu Apprentice
nu-to-no-glu
Posted

The whole foods near me just started carrying tons of Udi's products...get ready for this, I bought the pizza crust and made pizza tonight, I almost died...so good! They have these giant cinnamon rolls I was eyeing, and udi's tortillas, muffins...I thought I was in heaven! Love thebread, but now I want everything!

Imanistj Contributor
Imanistj
Posted
  • Author

Ahoresoul,

The store is on Bridge Street. If a demand for the bread develops maybe Sally will carry some of the other good Udi's stuff mentioned here.

elle's mom Contributor
elle's mom
Posted
The whole foods near me just started carrying tons of Udi's products...get ready for this, I bought the pizza crust and made pizza tonight, I almost died...so good! They have these giant cinnamon rolls I was eyeing, and udi's tortillas, muffins...I thought I was in heaven! Love thebread, but now I want everything!

I was wondering how you made your pizza with those crusts because mine did not turn out. The first time I just followed the directions and my crust burnt at the edges, even after baking at the lowest end of the time range, and it was very thin to begin with so it turned out crunchy/crispy. The second time I tried cooking for even less time and it turned out too soft in the middle but crunchy on the edges. Maybe I should lower the temp and cook longer? Did yours turn out perfectly soft yet done throughout?

BTW the muffins are great!

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

Celiac.com Sponsor (A8-M):


Swimmr Contributor
Swimmr
Posted
I am the all time biggest complainer, PIA, bad mouthing, miserable person when it comes to describing just how terrible gluten-free baked goods are. I am the princess and the pea of gluten-free complainers. I have tried numerous scratch recipes, mixes and ready-to-eat gluten-free baked goods that other celiacs describe as wonderful and so good that non-celiacs can't taste the difference, and I have always been an Eeyore. No matter what I tried, I could always taste and FEEL the difference. I have been totally miserable since I first tasted gluten-free bread (nER-G) last August because I couldn't find anything that I found acceptable. I have read so many posts about how good Udi's bread is that I became determined to taste it for myself. Udi's bakery is in Colorado. A single loaf purchased online is very expensive. Worse still, the cost of shipping one loaf to me in the Syracuse area of NY would have been over $20! I had to find a way to get a loaf so I could test it.

I couldn't find any distributor anywhere near me so I asked Sally, in Nature Tyme in Syracuse if she would consider carrying it. She had never heard of it but when I told her everyone was raving about how good it is, she said she would see if she could find a distributor. She did, and she had a free sample loaf shipped to her store. She called me today and said the loaf had arrived and I could have it for free. It takes me the better part of an hour to get to Syracuse but I left immediately. On the way home I planned how I would eat the first piece, once it was gently defrosted. The first couple slices were almost defrosted by the time I got home so I zapped a slice very gently in the microwave. I brewed a fresh cup of Green Mountain Hazelnut Coffee and spread cold butter on the bread. Wow! It was pretty good! I had a second slice with peanut butter and butter and I now declare Udi's white sandwich bread almost as good as gluten-free bread. I can eat this forever and stop feeling sorry for myself. I would actually serve it to company.

I have to call Sally and tell her I definitely will buy this bread regularly and I will tell the Syracuse support group that they can find it at Nature Tyme. I have no idea how much Sally will sell this bread for but I will be asking her to order me six loaves at a time. I have to make certain I never run out because no other gluten-free bread will satisfy me after eating Udi's.

Gee, it feels good to write and say I LIKED something. This bread, and Bob's Red Mill chocolate cake mix will always be in my house.

Last Thursday I asked my locoal Apple Crate if they could carry this bread. She said she was VERY interested in carrying a new item and that if the bread is THAT good then she will definitely contact them and see about shipping and stuff to NC.

BTW I mentioned how popular it is on this forum and she said, "If it's the talk of the forum, I would VERY much like to get some of this Udi bread!"

hannahp57 Contributor
hannahp57
Posted

Hey Swimmr- let me know what the apple crate tells you about carrying it because that would be so great. i dont wanna order online and pay shipping unless i have to ya know. are you in fayetteville or hope mills?

CeliacAndCfsCrusader Apprentice
CeliacAndCfsCrusader
Posted

Udi's is made here in Denver. Try their Lemon Streusel and/or Blueberry Muffins.

They aren't "dense", but sure taste good!

Something for you all to look forward to.

The head baker at Udi's is interested in making GOOD TASTING products that are gluten-free; not simply gluten-free products that will sell.

Others can learn from this. In fact, I think they're changing their identity to be known more as a gluten-free bakery (until now they've been known here as the "granola" company. Tasty but not gluten-free).

jerseyangel Proficient
jerseyangel
Posted

Nancy,

I'm so glad Sally came through for you...I had a feeling she would at least try :)

mbrookes Community Regular
mbrookes
Posted

I just got my first loaf of Udi's bread a few days ago. I spread my first piece with butter and bit in. My husband found me crying in the kitchen. I had given up ever tasting anything like bread again.

Thanksgiving night I had a glorious turkey sandwhich. Life is good!!!

Glamour Explorer
Glamour
Posted

I asked Atlanta Whole Foods and Return to Eden a few weeks back and neither one had heard of it.

I guess the gluten free expert at Return to Eden got asked enough and it showed up right before Thanksgiving. The store has a good selection of gluten-free foods. Sad to say most of these foods do not go on sale, but Pamela's cookies are on sale.

I love the white bread and BB Muffins and will try others. The markup is pretty high making it quite expensive. Worth it as a treat. I had real cheese toast with ham.

Wolicki Enthusiast
Wolicki
Posted

I successfully got Mother's Market in Huntington Beach to carry Udi's. I had to nag every time I went in, but they have the whole Udi's line now and it is flying off the shelves. Even better, it's only $4.69 per loaf! (who would have thought I would be excited to pay "only" $4.69?) :lol:

Someone posted that Udi's is making tortillas :D Anyone have confirmation?

Shess0816 Apprentice
Shess0816
Posted

They just started carrying Udi's last month at my local Hy-Vee (the only place I can get it here!!), so I totally understand where you are coming from. Before that, I had completely given up on sandwiches. When I wanted a sandwich, I went and bought corn tortilla shells and put my ham and cheese on those. I happened to stop into the freezer section of the health food part of Hy-Vee a month or so ago and there it was...Udi's! I'd heard so much about it on here that I HAD to try it. I have gone through a loaf a week since then! I always make sure I have one ready in my freezer!! It's so good my boyfriend actually prefers it to his normal gluten-filled bread!! I love that it doesn't just melt away in your mouth and it is actually fairly substantial! Now I can have grilled cheese again and really enjoy it!! :o)

  • 2 weeks later...
Mrs. Smith Explorer
Mrs. Smith
Posted

This bread is so fantastic tasting, but Ive noticed it makes me a little gassy? Anyone else? Ive only had the whole grain kind. It has teff flour in it...maybe thats it. I heard they have a white bread. Maybe I should try that? What do you guys think? Im obscessed with this bread it is the best Gluten-Free bread I have ever had!!

Imanistj Contributor
Imanistj
Posted
  • Author

I fell in love with the white first, and then I tried the whole grain. Both are great, as far as I am concerned. I tried the blueberry muffins. I found them a little too sweet but the texture was good. I have some pizza crust in the freezer but haven't tried it because I am currently on a 6 week gluten challenge. I am curious that other companies continue to turn out really nasty bread and mixes when Udi's is so much more superior. Can't other companies figure out how to make decent bread? I wish Udi's would offer bread mixes because the cost of shipping frozen loaves makes their bread fairly expensive. However, if I have to go back to a gluten-free diet Udi's will be the only bread I wil consider eating.

Ahorsesoul Enthusiast
Ahorsesoul
Posted
Im obscessed with this bread it is the best Gluten-Free bread I have ever had!!

Oh yea, obsessed it a great description for how I feel about Udi bread. I have 2 slices left in the refrig and one loaf in the freezer. I'm getting nervous being so low on Udi bread.

I like both the white and whole grain. Which ever one I have in my hand in my favorite.

Archived

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

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


  • Member Statistics

    • Total Members
      131,899
    • Most Online (within 30 mins)
      7,748
    dcarter1682
    Newest Member
    dcarter1682
    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.