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

Bread Please!

jenlex

Recommended Posts

jenlex Rookie
jenlex
Posted

My 6 year old son was recently diagnosed with celiac. We are having a difficult time finding bread that tastes good and does not fall apart like old playdough or styrofoam! HELP!

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

Celiac.com Sponsor (A8-M):


2Boys4Me Enthusiast
2Boys4Me
Posted

My 6 year old son was recently diagnosed with celiac. We are having a difficult time finding bread that tastes good and does not fall apart like old playdough or styrofoam! HELP!

My son likes the Brown Rice-Sorghum bread recipe found here. Open Original Shared Link

It's the third recipe. (The cut and paste didn't work properly because he has recipes for two different sized loafs.) Last week we had run out of gluten bread and my husband grabbed some gluten-free bread from the freezer and he said it was really good. He did have it warmed up since it had been frozen, but usually for sandwiches my son will just thaw it out and eat it room temperature.

Another bread recipe we use is Lorka's bread. If you do a search here you'll find it.

Good luck!

Wolicki Enthusiast
Wolicki
Posted

My son likes the Brown Rice-Sorghum bread recipe found here. Open Original Shared Link

It's the third recipe. (The cut and paste didn't work properly because he has recipes for two different sized loafs.) Last week we had run out of gluten bread and my husband grabbed some gluten-free bread from the freezer and he said it was really good. He did have it warmed up since it had been frozen, but usually for sandwiches my son will just thaw it out and eat it room temperature.

Another bread recipe we use is Lorka's bread. If you do a search here you'll find it.

Good luck!

I have my first loaf of Lorka's in the oven right now :D For store-bought, you can't go wrong with Udis white sandwhich bread or whole grain. Nice texture and delicious.

Darissa Contributor
Darissa
Posted

We love Udi's whole grain bread. We find it in the freezer section of our local health food stores. It is really good warmed in the microwave for 20 sec or in a toaster. We also use it for French Bread for breakfast. It is really good. We have tried all the other brands in the store, and did not like any of them until we found this one. Worth a try. I hope you like it! Even my gluten eating husband and son like it (and thats saying a lot!!)

CeliacMom2008 Enthusiast
CeliacMom2008
Posted

We love Udi's. And I just checked their online price (with shipping) versus our local health food store and the price was the same. You do have to buy a bunch (8 I think) of loaves at the same time to make the shipping work out. If you don't have it locally anywhere, I'd just order it in bulk. It's frozen and keeps very well.

For mixes, we like Gluten Free Pantry white sandwich bread. But unlike Udi's this bread does taste different that gluten bread. If your son doesn't go for it yet, don't despair. Over time he will.

We also use Schar's, but we've been unable to get it to have a decent crust. It always looks strange and is really hard. The inside is great though.

We also use Gluten Free Pantry french bread mix. It has a thicker crust than the sandwich bread, but a lighter center. My son still doesn't like crust of any kind, so he likes this mix a lot.

Also, my son LOVES PB&J on pancakes (we use Pamela's). I had heard about people doing this a lot but waited almost a year before we tried it. It's YUMMY! And my son's friends at school thought pancake sandwiches were cool! I even had some moms comment to me that their kids were asking for pancake sandwiches!

mstroud Rookie
mstroud
Posted

We gave up on the frozen gluten free breads and make our own using the Pamela's mix. My 3 sons (3,6, and 9) eat it and love it! It's not crumbly and keeps for days without drying out! We go through a loaf a week, but you could easily make it and then freeze half of it in slices to use later.

  • 2 months later...
JenAnderson Rookie
JenAnderson
Posted

We love Udi's whole grain bread. We find it in the freezer section of our local health food stores. It is really good warmed in the microwave for 20 sec or in a toaster. We also use it for French Bread for breakfast. It is really good. We have tried all the other brands in the store, and did not like any of them until we found this one. Worth a try. I hope you like it! Even my gluten eating husband and son like it (and thats saying a lot!!)

My two kids and I have tried several kinds of bread and have even made our own, but I have to say Udi's is awesome. It tastes the closest to regular bread so far. I especially like the multi grain (?) one. Their muffins are out of this world, too.

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

Celiac.com Sponsor (A8-M):


  • 4 weeks later...
kbdy Apprentice
kbdy
Posted

We use Pamela's as well. We buy it in bulk from Amazon. That's the best bread we've found so far, but haven't tried Udi's. We've had the same problem w/Schar's bread. Can't for the life of me figure out how to make it w/o the outside being like a brick!

missy'smom Collaborator
missy'smom
Posted

We use Pamela's as well. We buy it in bulk from Amazon... but haven't tried Udi's.

Same here. Udi's is just a bit pricey for us and kiddo likes the Pamela's so we order online too and freeze all but one package of mix. He shunned gluten-free bread for the longest time and just prefered to eat rice instead but he's quite happy with the Pamela's.

If you get some breads that he doesn't like, don't let them go to waste, you can make them more palatable by making them into french toast or grilled cheese sandwiches or process them in the food processor to use as breading for things like chicken nuggets or as breadcrumbs in meatloaf or meatballs etc. Just toss them in a ziplock and store in the freezer. Some people dry them. I don't.

seezee Explorer
seezee
Posted

I found that a bread maker really helps. They are about $100, but it makes life so much easier. I had bad luck with the bread in that it tended to collapse. We like the gluten free pantry favorite sandwich bread.

Grace'smom Explorer
Grace'smom
Posted

My 6 year old son was recently diagnosed with celiac. We are having a difficult time finding bread that tastes good and does not fall apart like old playdough or styrofoam! HELP!

Hi Jen

My child was just diagnosed yesterday. A good friend who is a college student called me last night and suggested Udi's bread, either the white or the multi grain. She's had celiac for several years and struggled with finding good bread. She discovered Udi's last week and said it is SO GOOD that she started to cry when she ate it. It does not fall apart and tastes good. I am going out today to buy both the white and the multi grain. (My daughter is used to eating wheat, so this will be a switch). I saw that someone else also recommended Udi's to you. A good sign! Good luck. Emily

luvs2eat Collaborator
luvs2eat
Posted

No Udi's in my neck of the woods... No Pamela's mix either. I buy it from Amazon too. I combine my order w/ an order of Tinyada pasta and shipping is FREE!

I make Pamela's bread mix into rolls and even their bagel alternative. I love it!!

my.oh.my Newbie
my.oh.my
Posted

Though I tried the Udi's Bread and was fascinated it's not to compare to my favorite Katz Gluten Free Sliced Challah Bread and White bread. The ingredients are pure ( great plus for me), the texture is unlike any other gluten-free bread I tried so far, and I just thaw them n eat them without toasting... :D

you should check their website for a store in your area carrying Katz GLuten Free bread since they are a new company and only started to branch out recently.

  • 2 weeks later...
splinky Newbie
splinky
Posted

i love udi's but it's sometimes hard to find and i'd like to have hot out of the oven bread, sometimes. how does the pamela's bread mix compare with udi's for taste and texture? thanks

missy'smom Collaborator
missy'smom
Posted

More recently, I've been using a recipe from Living Without with Bette Hageman's flour blend, but potato starch is really expensive and hard to find.

Have you checked the asian markets, if there are any in your area? I buy a fairly good sized sack at ours for very little $. Same with tapioca starch.

Grace'smom Explorer
Grace'smom
Posted

My 6 year old son was recently diagnosed with celiac. We are having a difficult time finding bread that tastes good and does not fall apart like old playdough or styrofoam! HELP!

Jen,

By far the best we've had is Udi's... it comes in either white or multi grain. My 6 year old is so picky, and she absolutely loves it.. it tastes exactly like traditional white or multi grain bread and absolutely doesn't fall apart. The grocer told me to keep it in the freezer; so every morning I microwave 2 slices for 20 seconds to defrost it, then we make her a PB and J for lunch. A friend of mine who was diagnosed yrs ago told me about Udi's and said the first time she tried it, a few wks ago, she actually cried tears of joy becz it is as good as "real" bread. Give it a shot. Good luck. Emily

Archived

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

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

  • Member Statistics

    • Total Members
      132,919
    • Most Online (within 30 mins)
      7,748
    globello
    Newest Member
    globello
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • trents
      Newly diagnosed mam to coeliac 11 year old

      By trents · Posted

      Welcome to the celic.com community @Dizzyma! I'm assuming you are in the U.K. since you speak of your daughter's celiac disease blood tests as "her bloods".  Has her physician officially diagnosed her has having celiac disease on the results of her blood tests alone? Normally, if the ttg-iga blood test results are positive, a follow-up endoscopy with biopsy of the small bowel lining to check for damage would be ordered to confirm the results of "the bloods". However if the ttg-iga test score is 10x normal or greater, some physicians, particularly in the U.K., will dispense with the endoscopy/biopsy. If there is to be an endoscopy/biopsy, your daughter should not yet begin the gluten free diet as doing so would allow healing of the small bowel lining to commence which may result in a biopsy finding having results that conflict with the blood work. Do you know if an endoscopy/biopsy is planned? Celiac disease can have onset at any stage of life, from infancy to old age. It has a genetic base but the genes remain dormant until and unless triggered by some stress event. The stress event can be many things but it is often a viral infection. About 40% of the general population have the genetic potential to develop celiac disease but only about 1% actually develop celiac disease. So, for most, the genes remain dormant.  Celiac disease is by nature an autoimmune disorder. That is to say, gluten ingestion triggers an immune response that causes the body to attack its own tissues. In this case, the attack happens in he lining of the small bowel, at least classically, though we now know there are other body systems that can sometimes be affected. So, for a person with celiac disease, when they ingest gluten, the body sends attacking cells to battle the gluten which causes inflammation as the gluten is being absorbed into the cells that make up the lining of the small bowel. This causes damage to the cells and over time, wears them down. This lining is composed of billions of tiny finger-like projections and which creates a tremendous surface area for absorbing nutrients from the food we eat. This area of the intestinal track is where all of our nutrition is absorbed. As these finger-like projections get worn down by the constant inflammation from continued gluten consumption before diagnosis (or after diagnosis in the case of those who are noncompliant) the efficiency of nutrient absorption from what we eat can be drastically reduced. This is why iron deficiency anemia and other nutrient deficiency related medical problems are so common in the celiac population. So, to answer your question about the wisdom of allowing your daughter to consume gluten on a limited basis to retain some tolerance to it, that would not be a sound approach because it would prevent healing of the lining of her small bowel. It would keep the fires of inflammation smoldering. The only wise course is strict adherence to a gluten free diet, once all tests to confirm celiac disease are complete.
    • Dizzyma
      Newly diagnosed mam to coeliac 11 year old

      By Dizzyma · Posted

      Hi all, I have so many questions and feel like google is giving me very different information. Hoping I may get some more definite answers here. ok, my daughter has been diagnosed as a coeliac as her bloods show anti TTG antibodies are over 128. We have started her  on a full gluten free diet. my concerns are that she wasn’t actually physically sick on her regular diet, she had tummy issues and skin sores. My fear is that she will build up a complete intolerance to gluten and become physically sick if she has gluten. Is there anything to be said for keeping a small bit of gluten in the diet to stop her from developing a total intolerance?  also, she would be an anxious type of person, is it possible that stress is the reason she has become coeliac? I read that diagnosis later in childhood could be following a sickness or stress. How can she have been fine for the first 10 years and then become coeliac? sorry, I’m just very confused and really want to do right by her. I know a coeliac and she has a terrible time after she gets gluttened so just want to make sure going down a total gluten free road is the right choice. thank you for any help or advise xx 
    • xxnonamexx
      Fermented foods, Kefir, Kombucha?

      By xxnonamexx · Posted

      very interesting thanks for the info  
    • Florence Lillian
      gluten free cookie recipes

      By Florence Lillian · Posted

      More cookie recipes ...thanks so much for the heads-up Scott.  One can never have too many.  Cheers, Florence.
    • Russ H
      Severe severe mouth pain

      By Russ H · Posted

      Hi Charlie, You sound like you have been having a rough time of it. Coeliac disease can cause a multitude of skin, mouth and throat problems. Mouth ulcers and enamel defects are well known but other oral conditions are also more common in people with coeliac disease: burning tongue, inflamed and swollen tongue, difficulty swallowing, redness and crusting in the mouth corners, and dry mouth to name but some. The link below is for paediatric dentistry but it applies to adults too.  Have you had follow up for you coeliac disease to check that your anti-tTG2 antibodies levels have come down? Are you certain that you not being exposed to significant amounts of gluten? Are you taking a PPI for your Barrett's oesophagus? Signs of changes to the tongue can be caused by nutritional deficiencies, particularly iron, B12 and B9 (folate) deficiency. I would make sure to take a good quality multivitamin every day and make sure to take it with vitamin C containing food - orange juice, broccoli, cabbage etc.  Sebaceous hyperplasia is common in older men and I can't find a link to coeliac disease.   Russ.   Oral Manifestations in Pediatric Patients with Coeliac Disease – A Review Article
×
×
  • 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.