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

Udi's Bread

DMarie

Recommended Posts

Generic Apprentice
Generic
Posted

I bought 2 loaves for Christmas breakfast.(We were doing creme brulee french toast). We had never had it before then. I figured we give it a try since there is such a fan club here. We have gone through about 6 loaves since. We just went without bread before. The family can't seem to get enough.

I will never buy another brand of bread again.

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

Celiac.com Sponsor (A8-M):


  • Replies 75
  • Created
  • Last Reply
larry mac Enthusiast
larry mac
Posted

An update on my Udi's white loaf (what's left of it). I bought it Saturday morning. It was not frozen. I don't know how old it was when I got it, or if it had been frozen before.

Today at lunch I had a slice right out of the bag, with butter on it. It was just as delicsious as it was 3 days ago. I tell you it's a gluten-free miracle!

best regards, lm

Ahorsesoul Enthusiast
Ahorsesoul
Posted

lm,

Isn't funny how such a small, ugly looking, expensive loaf of bread can bring so much happiness to life!

Even the ends are good.

larry mac Enthusiast
larry mac
Posted

Amen sister. Tonight I made sugar toast. :D

best regards, lm

hannahp57 Contributor
hannahp57
Posted

lm- the first thing i did when i brought home my loaf was pull one slice out and start eating it plain while making a piece of sugar toast with the other. hehe mmmm.... good!

Glamour Explorer
Glamour
Posted

Local store just started carrying about a month ago and supposedly has an exclusive on it.

The last 2 times I have gone in to get some, I was told that the same 2 ladies from the burbs, come in and each buy a dozen or more loaves of it. Why don't they just order it directly. How much bread can someone eat in a week?

The store says they are going to place more orders, and might ration greedy people. Been lots of complaints. They get it in weekly and the same few people are buying most of the UDI's products.

I am going to request that whole foods get it and am writing UDI's a letter.

Some of us would just like to get a loaf or two to last a week or so.

Atlanta is too big a city for one store to carry it.

Lisa16 Collaborator
Lisa16
Posted

Everything people are saying about this bread is true.

But do NOT forget the muffins! Four to a pack in the freezer section at 6.29$. expensive, yeah-- BUT WHO CARES?? I like the blueberry ones the best, but there is also lemon streudel.

How are they doing this??? They are going to put knickkinick (I can never spell it right) right out of business.

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

Celiac.com Sponsor (A8-M):


cbear6301 Explorer
cbear6301
Posted

Our store has trouble carrying the udi's too...people clean off the shelf quickly. But as far as expensive, it is far cheaper than the kinicknick bread or the glutino. They run me between 6-8 dollars a loaf. Our local stores sell the udi bread for 4.79 a loaf. Heck, when I was eating whole grain, a fancy loaf of bread would cost me close to 3 or 4 dollars so I am willing to pay for an awesome loaf of gluten free bread :rolleyes:

Ahorsesoul Enthusiast
Ahorsesoul
Posted

I'm in withdrawal. No Udi bread in the house. Off to the store, hope they are not out too.

Sunny34 Newbie
Sunny34
Posted

I looked on the Udi's website and couldn't find an ingredients list for their bread. Can someone fill me in before I order? Along with the gluten, I want to avoid millet, dairy, and bean flours.

Thanks so much!

Sunny

Ginsou Explorer
Ginsou
Posted

I looked on the Udi's website and couldn't find an ingredients list for their bread. Can someone fill me in before I order? Along with the gluten, I want to avoid millet, dairy, and bean flours.

Thanks so much!

Sunny

Ingredients in Udi's White Sandwich Bread: water, tapioca starch, brown rice flour, potato starch, canola oil, egg whites, sugar, yeast, xanthan gum, salt, baking powder (sodium bicarbonate,cornstarch,calcium sulfate,monocalcium phosphate),cultured dextrose, ascorbic acid (ascorbic acid, microcrystalline cellulose,corn starch), enzymes. Contains: eggs

Gluten,dairy,soy,nut free.

Ahorsesoul Enthusiast
Ahorsesoul
Posted

Back from the store. They only had Udi's white bread on the shelf. I took all but two of them. They maybe getting a delivery today or tomorrow with the multigrain. May have to go back!

I picked up their lemon and their blueberry muffins. I've had the blueberry before, very good. Hope the lemon is too.

Sunny34 Newbie
Sunny34
Posted

Ingredients in Udi's White Sandwich Bread: water, tapioca starch, brown rice flour, potato starch, canola oil, egg whites, sugar, yeast, xanthan gum, salt, baking powder (sodium bicarbonate,cornstarch,calcium sulfate,monocalcium phosphate),cultured dextrose, ascorbic acid (ascorbic acid, microcrystalline cellulose,corn starch), enzymes. Contains: eggs

Gluten,dairy,soy,nut free.

Thanks so much!!! I can eat it! I'm going to order right now...

--Sunny

Ginsou Explorer
Ginsou
Posted

Thanks so much!!! I can eat it! I'm going to order right now...

--Sunny

Sorry, but I don't have any multi-grain bread left to check the ingredients.....I really like the multi-grain also.

MindytheOrganist Enthusiast
MindytheOrganist
Posted

I am a huge fan of Udi's bread. It comes the closest to "regular" bread. Husband has celiac disease and he loves Udi's. He takes his lunch to work 3 days a week and being able to make him a regular sandiwhich like I used to before the diagnosis is very well worth the price.

Another decent bread is the Gluten-Free Pantry White Sandwich bread mix. It's not as convenient as Udi's as you have to make it, but it does taste pretty good.

Ahorsesoul Enthusiast
Ahorsesoul
Posted

I picked up some Udi's white bread this week. Anyone else notice that the loaf is bigger (taller)? I was shocked at the size when I went to make a sandwich.

larry mac Enthusiast
larry mac
Posted

I may have jinxed myself with the miracle talk. Bought my second loaf of white yesterday. Sprouts instead of Whole Foods, and it was frozen.

I noticed it was a normal loaf shape, albiet very small and very short. When it thawed out, I found it to be somewhat hard, dry, and not near as tasty as my first loaf. It was very (I hate to even say it) gluten-free like.

I'm hoping this is only a temporary setback. I also bought a whole wheat loaf, also frozen, which I haven't tried yet. Saturday I will go to Whole Foods to see if their unfrozen loaves are better. I could tell instantly, just by feel, the difference between my two loaves. The good one was heavier for it's mass, and much softer. Unfortunately, it doesn't work when the loaf is frozen.

A real bummer, since Sprouts is having a 25% off gluten-free products sale. Plus, they are much cheaper (and closer to me) than Whole Foods.

I also had an UDI'S Lemon Crumbcake Muffin today. It was very good. Very soft, pretty spongy, and surprisingly light. But I can make excellant muffins myself. It's not that difficult once you pays you're dues and get on top of the learning curve. It is a big hassle however, all those ingredients.

best regards, lm

Ahorsesoul Enthusiast
Ahorsesoul
Posted

I only buy my frozen. Haven't had any that are dry and icky. Our store can't keep it on their shelves so it's as fresh as can be. I'm off to make some coffee and try their lemon muffins.

minniejack Contributor
minniejack
Posted

Love, love this bread. Even better than homemade. It looks and tastes so much like Wonderbread that I was worried this morning that I'd be getting a call from the school complaining that I gave my son wheat!

Darissa Contributor
Darissa
Posted

I have been hearing things about Udi's Bread and that it is very good. I haven't bought a loaf of gluten free bread for awhile - because generally they are a dissapointment (and they cost too much to end up being disappointed in). I am particualarly interested in the claim that Udi's bread can be eaten without toasting. That really seems to good to be true. ;)

Has anyone had Udi's bread - and what do you think? Texture, softness, how long does it last?

Yes! It is so good! We bought it just today at our local Sprouts. It was in the freezer section. It was so good once it thawed. We ate it right out of the bag and it was not dry. We did try to toast some also, which was very good. My daughter is so excitied to have a good bread! I am excitied to have one that I don't have to make from scratch if I don't have time:) SHe can't wait to take a sandwhich to school tomorrow for her lunch!

  • 2 months later...
ciavyn Contributor
ciavyn
Posted

I gotta add mine on here. Just got some at our local health store here in Camp Hill, PA (The Healthy Grocer). Holy cow. Definitely the closest thing I've eaten to real bread, and their blueberry muffins are to die for. As soon as I get paid, I'm going over to clean out their supply! $4.99/loaf too. It's yummy! I've had two peanut butter and jelly sandwiches today!

Gemini Experienced
Gemini
Posted

Love, love this bread. Even better than homemade. It looks and tastes so much like Wonderbread that I was worried this morning that I'd be getting a call from the school complaining that I gave my son wheat!

I think you hit the key to this bread and why so many people like it. Anyone who likes soft, doughey, Wonder-bread type bread will love this brand. I intensely dislike Wonder-bread and white bread in general so I tried the multi grain. The toast it makes isn't nearly as good as other gluten-free breads I have had.

The denser a bread is, the more I like it. However, if you are a sandwich eater, of which I am not, you'll definitely love this bread because it's better not toasted and that's quite a switch where gluten-free bread is concerned.

ciavyn Contributor
ciavyn
Posted

I agree, Gemini. For just eating bread, give me Pamela's, any day. I love that darn stuff. A little honey butter...:slobbers: But for sandwiches...which never were a big deal to me, but they are now!...this is good stuff. And it doesn't get squishy or nasty by the end of the day. Yum.

GarAndTeed Rookie
GarAndTeed
Posted

I agree, Gemini. For just eating bread, give me Pamela's, any day. I love that darn stuff. A little honey butter...:slobbers: But for sandwiches...which never were a big deal to me, but they are now!...this is good stuff. And it doesn't get squishy or nasty by the end of the day. Yum.

Add me to the agreement gang! Udi's is pricey, but worth it, IMO. Makes great grilled cheese & hummus sandwiches! I always buy 2 or 3 loaves when it's on sale (and I, too, prefer the whole grain).:wub:

foodiegurl Collaborator
foodiegurl
Posted

Add me to the list of fans! in addition to their bread, I love their muffins, pizza crust and bagels! I also stock up when i buy it, we go through way too much bread in a week.

Archived

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

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


  • Member Statistics

    • Total Members
      132,138
    • Most Online (within 30 mins)
      7,748
    Jamy
    Newest Member
    Jamy
    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

    • Sarah Grace
      Headaches / Migraines and Hypoglycaemia

      By Sarah Grace · Posted

      Dear Kitty Since March I have been following your recommendations regarding vitamins to assist with various issues that I have been experiencing.  To recap, I am aged 68 and was late diagnosed with Celiac about 12 years ago.  I had been experiencing terrible early morning headaches which I had self diagnosed as hypoglycaemia.  I also mentioned that I had issues with insomnia, vertigo and brain fog.   It's now one year since I started on the Benfotiamine 600 mg/day.  I am still experiencing the hypoglycaemia and it's not really possible to say for sure whether the Benfotiamine is helpful.  In March this year, I added B-Complex Thiamine Hydrochloride and Magnesium L-Threonate on a daily basis, and I am now confident to report that the insomnia and vertigo and brain fog have all improved!!  So, very many thanks for your very helpful advice. I am now less confident that the early morning headaches are caused by hypoglycaemia, as even foods with a zero a GI rating (cheese, nuts, etc) can cause really server headaches, which sometimes require migraine medication in order to get rid off.  If you are able to suggest any other treatment I would definitely give it a try, as these headaches are a terrible burden.  Doctors in the UK have very limited knowledge concerning dietary issues, and I do not know how to get reliable advice from them. Best regards,
    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

      @rei.b,  I understand how frustrating starting a new way of eating can be.  I tried all sorts of gluten-free processed foods and just kept feeling worse.  My health didn't improve until I started the low histamine AIP diet.  It makes a big difference.   Gluten fits into opioid receptors in our bodies.  So, removing gluten can cause withdrawal symptoms and reveals the underlying discomfort.  SIBO can cause digestive symptoms.  SIBO can prevent vitamins from being absorbed by the intestines.  Thiamine insufficiency causes Gastrointestinal Beriberi (bloating, abdominal pain, nausea, diarrhea or constipation).  Thiamine is the B vitamin that runs out first because it can only be stored for two weeks.  We need more thiamine when we're sick or under emotional stress.  Gastric Beriberi is under recognised by doctors.  An Erythrocyte Transketolace Activity test is more accurate than a blood test for thiamine deficiency, but the best way to see if you're low in thiamine is to take it and look for health improvement.  Don't take Thiamine Mononitrate because the body can't utilize it well.  Try Benfotiamine.  Thiamine is water soluble, nontoxic and safe even at high doses.  I thought it was crazy, too, but simple vitamins and minerals are important.  The eight B vitamins work together, so a B Complex, Benfotiamine,  magnesium and Vitamin D really helped get my body to start healing, along with the AIP diet.  Once you heal, you add foods back in, so the AIP diet is worth doing for a few months. I do hope you'll consider the AIP diet and Benfotiamine.
    • captaincrab55
      Finding gluten free ingredients

      By captaincrab55 · Posted

      Imemsm, Most of us have experienced discontinued, not currently available or products that suddenly become seasonal.   My biggest fear about relocating from Maryland to Florida 5 years ago, was being able to find gluten-free foods that fit my restricted diet.  I soon found out that the Win Dixie and Publix supper markets actually has 99% of their gluten-free foods tagged, next to the price.  The gluten-free tags opened up a  lot of foods that aren't actually marked gluten-free by the manufacture.  Now I only need to check for my other dietary restrictions.  Where my son lives in New Hartford, New York there's a Hannaford Supermarket that also has a gluten-free tag next to the price tag.  Hopefully you can locate a Supermarket within a reasonable travel distance that you can learn what foods to check out at a Supermarket close to you.  I have dermatitis herpetiformis too and I'm very sensitive to gluten and the three stores I named were very gluten-free friendly.  Good Luck 
    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      Okay well the info about TTG-A actually makes a lot of sense and I wish the PA had explained that to me. But yes, I would assume I would have intestinal damage from eating a lot of gluten for 32 years while having all these symptoms. As far as avoiding gluten foods - I was definitely not doing that. Bread, pasta, quesadillas (with flour tortillas) and crackers are my 4 favorite foods and I ate at least one of those things multiple times a day e.g. breakfast with eggs and toast, a cheese quesadilla for lunch, and pasta for dinner, and crackers and cheese as a before bed snack. I'm not even kidding.  I'm not really big on sugar, so I don't really do sweets. I don't have any of those conditions.  I am not sure if I have the genes or not. When the geneticist did my genetic testing for EDS this year, I didn't think to ask for him to request the celiac genes so they didn't test for them, unfortunately.  I guess another expectation I had is  that if gluten was the issue, the gluten-free diet would make me feel better, and I'm 3 months in and that hasn't been the case. I am being very careful and reading every label because I didn't want to screw this up and have to do gluten-free for longer than necessary if I end up not having celiac. I'm literally checking everything, even tea and anything else prepacked like caramel dip. Honestly its making me anxious 😅
    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

      So you're saying that you think you should have severe intestinal damage since you've had the symptoms so long?   DGP IgG antibodies are produced in response to a partial gluten molecule.  This is different than what tissue transglutaminase antibodies are  produced in response to.   TTg IgA antibodies are produced in the intestines in response to gluten.  The tTg IgA antibodies attack our own cells because a structural component in our cell membranes resembles a part of gluten.  There's a correlation between the level of intestinal damage with the level of tTg antibodies produced.  You are not producing a high number of tTg IgA antibodies, so your level of tissue damage in your intestines is not very bad.  Be thankful.   There may be reasons why you are not producing a high quantity of tTg IgA antibodies.  Consuming ten grams or more of gluten a day for two weeks to two months before blood tests are done is required to get sufficient antibody production and damage to the intestines.  Some undiagnosed people tend to subconsciously avoid lots of gluten.  Cookies and cakes do not contain as much gluten as artisan breads and thick chewy pizza crust.  Anemia, diabetes and thiamine deficiency can affect IgA antibody production as well.   Do you carry genes for Celiac?  They frequently go along with EDS.
×
×
  • 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.