Udi's Bread

[mamaw]

Udi's multigrain is a staple at our house...I still bake bread but its always nice to have ready made editable bread for busy times. I call it our security blanket! I do freeze ours & I heat it up for about 20 seconds & it softens right up.

I have had the pleasure of sampling Crayon Bakehouse as well from Colorado.. Their white bread is very good & I love the cranberry crunch muffins, chocked full of good healthy things. I didn't care for the san juan 7 grain .... but the white is very close to Udi's.

Larry Mac---- fried bologna sandwich!!!! Were you once from western Pa? I grew up on fried bologna sandwiches, most people never heard of this...I grew up on alot of strange things! Heinz ketsup on pancakes another western pa food.... in fact servers in restaurants would say to us " we know where you are from" when we'd have ketsup instead of the 30 bottles of syrups sitting on the table....

blessings

mamaw

[ciavyn]

  On 4/23/2010 at 2:31 AM, mamaw said:

Udi's multigrain is a staple at our house...I still bake bread but its always nice to have ready made editable bread for busy times. I call it our security blanket! I do freeze ours & I heat it up for about 20 seconds & it softens right up.

I have had the pleasure of sampling Crayon Bakehouse as well from Colorado.. Their white bread is very good & I love the cranberry crunch muffins, chocked full of good healthy things. I didn't care for the san juan 7 grain .... but the white is very close to Udi's.

Larry Mac---- fried bologna sandwich!!!! Were you once from western Pa? I grew up on fried bologna sandwiches, most people never heard of this...I grew up on alot of strange things! Heinz ketsup on pancakes another western pa food.... in fact servers in restaurants would say to us " we know where you are from" when we'd have ketsup instead of the 30 bottles of syrups sitting on the table....

blessings

mamaw

Hey Mamaw -- we have 'em in eastern PA, too. Pennsylvania Dutch thing? That's what my grandmother always said. A little Lebanon bologna, fried up and ate the nuggets before they came out of the pan and onto the bread.

[mamaw]

wow. another fried bologna eater!!!I think we are now on the map!!!!!

blessings

[buffettbride]

  On 4/23/2010 at 2:07 AM, foodiegurl said:

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.

We just tried the bagels this week. SO SO SO GOOD! Soft and chewy!!

[killernj13]

My non-Celiac daughter ate all my Udi's bread even with regular bread in the house.

If that isn't an advertisement I don't know what is.

[skinnyminny]

  On 4/26/2010 at 2:24 AM, killernj13 said:

My non-Celiac daughter ate all my Udi's bread even with regular bread in the house.

If that isn't an advertisement I don't know what is.

this would make me very mad.. you are a good sharer of the udis bread.. I seem to keep it all for myself:)

[Lycopene]

Oh... my... GOD! IT TASTES EXACTLY LIKE FRENCH BREAD! SAME TEXTURE. IT IS SOOOO GOOD. @_@

I still have to try the whole grain. But I AM SO HAPPY. I just picked some up today and made two grilled cheese sandwiches with Daiya. Seriously. After trying Daiya and Udi's bread, I seriously don't even give a crap about this whole celiac thing. Who cares if you have to give up bread if you have an even healthier, just as good if not better, replacement?

SO HAPPY <3

Oooh, and I have some blueberry muffins too! Taking those out of the freezer right now to try when I get up in the morning! Bwahahaha.

[ciavyn]

  On 4/26/2010 at 8:22 AM, Lycopene said:

Oh... my... GOD! IT TASTES EXACTLY LIKE FRENCH BREAD! SAME TEXTURE. IT IS SOOOO GOOD. @_@

I still have to try the whole grain. But I AM SO HAPPY. I just picked some up today and made two grilled cheese sandwiches with Daiya. Seriously. After trying Daiya and Udi's bread, I seriously don't even give a crap about this whole celiac thing. Who cares if you have to give up bread if you have an even healthier, just as good if not better, replacement?

SO HAPPY <3

Oooh, and I have some blueberry muffins too! Taking those out of the freezer right now to try when I get up in the morning! Bwahahaha.

Amen! That is the same thing I did my first day: two grilled cheese. Two PB and J the next day (and I shouldn't have PB, so I was miserable for part of the day...but it was SO worth it...then I went back to almond butter).

Love the blueberry muffins...I nuke 'em for 30 seconds and they fall out of the plastic and yum...

[buffettbride]

I woke up this morning and realized we were out of UDIs!!! Talk about panic!

[JNBunnie1]

  On 4/26/2010 at 10:22 AM, ciavyn said:

Amen! That is the same thing I did my first day: two grilled cheese. Two PB and J the next day (and I shouldn't have PB, so I was miserable for part of the day...but it was SO worth it...then I went back to almond butter).

Love the blueberry muffins...I nuke 'em for 30 seconds and they fall out of the plastic and yum...

Hey, have you tried Sunbutter? Tastes just like peanut butter, which I also can't have.

[ciavyn]

  On 4/26/2010 at 5:19 PM, JNBunnie1 said:

Hey, have you tried Sunbutter? Tastes just like peanut butter, which I also can't have.

Ooo, that is good to know. I haven't tried it yet because the price is high and I didn't have any recommendations from others. I'll pick it up the next time I'm at the store!

[rubawww]

WHOA, Nelly! Not so fast, for me. Look at that ingredient list, friends. Why aren't other breads made with these same flours soft & wonder-bready?

What pops out at me on the Udi nutrition label is the word, "enzymes." Several yrs. ago, U Cork in Ireland discovered that addition of the enzyme transglutaminase to gluten-free flour mixture greatly improves gluten-free bread texture. The mechanism is apparently by cross-linking of proteins.

Yes, the bread squishes wonderfully. I'm wondering whether it's due to TG enzymes?

Despite the fact that TG enzymes are listed as GRAS, there are concerns. TG treated cross-linked proteins are more difficult to digest. Transglutaminase can increase allergenicity issues. And in a celiac with a history of elevated tTg, does eating TG have an effect (+/-) on autoantibody production?

We are in early days, the research is not there for the celiac subset of the population. General rat studies on TG in chow show no evidence of harm, but these were not celiac rats ...

I do not know whether, indeed, the enzymes that Udi's uses are TGs. Perhaps they use some other enzyme to produce the soft texture effect.

However, if not Udi, someone is likely to commercialize TG use in near future.

Anybody else with concerns?

[Lycopene]

  On 4/26/2010 at 10:22 AM, ciavyn said:

Amen! That is the same thing I did my first day: two grilled cheese. Two PB and J the next day (and I shouldn't have PB, so I was miserable for part of the day...but it was SO worth it...then I went back to almond butter).

Love the blueberry muffins...I nuke 'em for 30 seconds and they fall out of the plastic and yum...

Oh no! You can't have peanut butter!? I think I'd die. I still haven't had a PB&J sandwich yet because the PB & J that we have is all gluten contaminated. But I will be going out to get some very soon.

I've already gone through an entire loaf. It's SO good. Mozzarella Daiya is pretty salty, but it tastes SO good on a grilled cheese with this bread!

Oh, and I just tried a muffin right now. It's reallllly hard not to eat another one. Really though, they're not that bad for you. 70 calories in a MUFFIN? What the heck is that nonsense! mmm. Soooo good. I shall have another for breakfast!

I don't know what I'd do if I didn't see this thread. I can tell you one thing, Udi's is definitely going to change a lot. I love sandwiches and this makes my diet just that much easier for me to do. (=

[Nickie]

Udi's white sandwhich bread and the whole grain are awesome. I can eat the whole grain right out of the bag with nothing on it. It is so far the best Gluten Free Bread I have ever tasted, I only purchased it because the loaf was the lightest. Also there frozen pizza crust is great too.

[Gemini]

  On 4/26/2010 at 8:22 PM, rubawww said:

WHOA, Nelly! Not so fast, for me. Look at that ingredient list, friends. Why aren't other breads made with these same flours soft & wonder-bready?

What pops out at me on the Udi nutrition label is the word, "enzymes." Several yrs. ago, U Cork in Ireland discovered that addition of the enzyme transglutaminase to gluten-free flour mixture greatly improves gluten-free bread texture. The mechanism is apparently by cross-linking of proteins.

Yes, the bread squishes wonderfully. I'm wondering whether it's due to TG enzymes?

Despite the fact that TG enzymes are listed as GRAS, there are concerns. TG treated cross-linked proteins are more difficult to digest. Transglutaminase can increase allergenicity issues. And in a celiac with a history of elevated tTg, does eating TG have an effect (+/-) on autoantibody production?

We are in early days, the research is not there for the celiac subset of the population. General rat studies on TG in chow show no evidence of harm, but these were not celiac rats ...

I do not know whether, indeed, the enzymes that Udi's uses are TGs. Perhaps they use some other enzyme to produce the soft texture effect.

However, if not Udi, someone is likely to commercialize TG use in near future.

Anybody else with concerns?

I have no concerns with this. I have had Udi's bread with absolutely no problems and many, many Celiacs eat this bread with no problem so I doubt there is one. The only thing that would affect antibody levels in a Celiac would be to eat gluten and if this enzyme does not contain gluten, I can't see it being an issue.

[Nor-TX]

Udi bagels are the bbbbbeeeessstttt. I grew up in Toronto Canada where bagels have been taken to the highest degrees of creating art. These Udi bagels are the closest thing I have found to Toronto bagels. Even when I used to eat regular bagels from Einsteins or other bakeries they didn't measure up. These bagels are wonderful. I like them toasted with dairy free margarine and hummus, or smoked salmon or Maple Almond butter. I eat them as a bun for a burger, or just with some sauteed mushrooms. My husband who isn't gluten-free loves them too! Granted they are expensive, but so worth it.

I haven't tried the Daiya cheese but I am going by Whole Foods this week to pick some up. I am thinking about a dish we used to call a "cheesy" 50 years ago. You toast the bread or bagel until about 3/4 done, then take it out, spread on some margarine, top with cheese and set under the broiler until the cheese is almost melted. Then you quickly top it with a thick slice of tomato, salt and pepper and pop it under the broker again until everything is kind of melted, hot and the cheese is beginning to turn a little brown. Take it out and cut it into quarters. Dip each quarter into a little Heinz (had to be Heinz) ketchup. Mmmmm

[Skylark]

  On 4/26/2010 at 8:22 PM, rubawww said:

Despite the fact that TG enzymes are listed as GRAS, there are concerns. TG treated cross-linked proteins are more difficult to digest. Transglutaminase can increase allergenicity issues. And in a celiac with a history of elevated tTg, does eating TG have an effect (+/-) on autoantibody production?

<snip>

Anybody else with concerns?

Yep. I'm concerned. mTG-treated corn looks to be a problem for celiacs, and they caught it in small studies. Udi's does not contain corn, but these studies are too small to conclude that cross-linked rice is reliably safe.

Open Original Shared Link

Open Original Shared Link

I don't see anything about cross-reactivity of denatured mTG with anti-tTG antibodies. That's less likely to be a problem than novel, immunogenic epitopes produced in non-wheat grains by mTG activity on the flour.

[mollie dog]

  On 1/8/2010 at 4:51 PM, Ginsou said:

You can purchase this bread online from them. I first discovered this bread while vacationing in Colorado Springs, CO and read raves about it on this website. I purchased some and ate the entire loaf in one day, it was so good. The shipping will make it expensive.....but I feel it is worth it. I like both the white and the whole grain, but am leaning more toward the whole grain. The past week I've been on a sandwich splurge....tuna fish, BLT's,grilled cheese,egg salad. I would like to see a larger loaf, but experienced cooks mention that gluten free bread bakes up better as small loaves. The bread is baked in Denver, CO, and the mile high altitude will produce some larger air holes thru some loaves. That's to be expected. I'm so thankful that this product can be purchased via mail.

I live in Canada - is it available here? It seems like all the good things aren't available in Canada...

[rubawww]

Open Original Shared Link

Open Original Shared Link

Skylark, thanks for posting links to those abstracts. Hopefully more robust research is coming.

FWIW, I did contact Udi's and they have said that their bread enzymes are not transglutaminases.

However, this does not rule out the possibility of transaminase or TG use in bread products in the future, particularly because of high consumer demand for improved gluten-free bread texture, within an overall strong gluten-free market sector.

Best wishes.

[ItsaDollThang]

I'm sitting here eating a grilled club melt courtesy of Udi's as I type. My local health food store just finally got it in. $5.99 a loaf, but it's WORTH it. Very nice. Between this and my beloved Chebe, I've now got "bread" covered I think. I can do pizza, garlic and Parmesan bread sticks, and now, finally I've got a bread that's good for sandwiches!

Yay!

On second thought, this stuff could be dangerous. I'm siting here chomping on my second sandwich! Probably a good thing it is so expensive, otherwise I'd probably eat way too much of it!

[Skylark]

  On 5/18/2010 at 5:05 PM, rubawww said:

FWIW, I did contact Udi's and they have said that their bread enzymes are not transglutaminases.

However, this does not rule out the possibility of transaminase or TG use in bread products in the future, particularly because of high consumer demand for improved gluten-free bread texture, within an overall strong gluten-free market sector.

Thanks so much for sharing your response from Udi's. I agree that it would be nice to see more studies like those. We do an awful lot of weird things to food with inadequate research.

I did get a loaf of the wholegrain bread to try and was thoroughly impressed. I wish the slices were a little bigger, but it's good bread!

[glutenfr3309]

i am SO excited about udi's bread!! i bought my first package of bagels the other week and finally found a package of the multigrain loaf. i made a grilled cheese sandwich and it tasted JUST like regular bread. i am hooked now!!!

[Roda]

  On 1/13/2010 at 8:32 AM, Glamour said:

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.

Why not just ask the store to take your name/number down and when they place an order, order so many for you? I do this at our small local health food store. They keep small quantities in stock to begin with so when they place their weekly order if I need something I'll have them order extra for me.

  On 1/14/2010 at 10:07 PM, larry mac said:

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.

best regards, lm

I have not found it fresh only frozen and have only been able to get the multigrain. It is a little dry, but not like other breads. I actually like to eat this without toasting. I tried it toasted and did not care for it. For sandwiches and grilled cheese, all I can say is WOW! For dipping in eggs and for making homemade croutons I prefer a denser homemade bread.

  On 4/23/2010 at 2:31 AM, mamaw said:

Larry Mac---- fried bologna sandwich!!!! Were you once from western Pa? I grew up on fried bologna sandwiches, most people never heard of this...I grew up on alot of strange things! Heinz ketsup on pancakes another western pa food.... in fact servers in restaurants would say to us " we know where you are from" when we'd have ketsup instead of the 30 bottles of syrups sitting on the table....

blessings

mamaw

I miss NW PA. I can relate to the fried bologna, but the ketchup on pancakes is a new one for me. I also used to like fried noodles. Of course I used to eat peanut butter and dill pickle sandwiches and ketchup on cottage cheese.

[Nor-TX]

As much as I love the Udi bread and bagels I have found another bread I love even more. Katz Gluten Free makes a bread called Challah. It is soft and moist and sweet and nutty. Sort of a banana bread texture. It makes the most amazing sandwiches. It is delicious right out of the bag or as a grilled cheese although because of the speed I go through this bread it is eaten mostly fresh with dairy free margarine.

They also make Challah rolls which I use for hamburgers. I even took one to our favorite hamburger place and they made my burger on it.

Because they don't sell it here in north Dallas, I get it online. You can get a free sample box too. The website is:

Open Original Shared Link

They have all kinds of delicious bakery products except for bagels. Those I buy the Udi brand at Whole Foods - 5 or 6 packages at a time and keep them in the freezer. I take out a couple at a time and pop each one into a baggie so I can grab one to take to work for lunch.

[USF1970]

I don't understand all this talk about enzymes, etc., but i've been eating Udi's bread for about a year and have developed severe malabsorption problems (40 lb. weight loss and sudden onset of severe osteoporosis). Just had an endoscope in December and after 14 years of 'clean/no problem' scopes, my villi is once again blunted and flattened. Now I notice that when I eat this bread, I feel queazy. (I didn't pay attention to this beforehand.....how could I be sick, I'm my doc's most 'compliant celiac' - couldn't be an adverse effect of gluten). Now I'm wondering.....anybody else have problems w/this bread? I've heard from a few of you, any others? Udi's bread is GREAT....but it appears that I'm one of the few who cannot tolerate it. Super-sensitive I guess.....alas.