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

Katz Gluten Free Challah Bread


Nor-TX

Recommended Posts

Nor-TX Enthusiast

Today I tried the Katz Gluten free Challah bread. It was delicious. I had the loaf in the freezer and grabbed a few slices to take to work. By the time I got to work they were defrosted and I decided to try 2 slices toasted. They toasted evenly and were delicious with some dairy free margarine. I still had 2 slices in the baggie so for break I took a slice and just added some margarine and gobbled it down. The texture is soft and fluffy and has a definite sweet nuttiness to it. I can see using it for sandwiches of all kinds - even grilled cheese. It didn't crumble, is moist and not dry. Even the crust was delicious. Two slices have 170 calories.

This product is even better than the Udi bread I have tried. I am so thankful to have found this product. Now with my Daiya cheese I have planned a grilled cheese sandwich for Saturday lunch!


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



Celiac.com Sponsor (A8-M):



eatGF.only Newbie

This product is even better than the Udi bread I have tried. I am so thankful to have found this product. Now with my Daiya cheese I have planned a grilled cheese sandwich for Saturday lunch!

Oh! I can bet on that one!!!

:rolleyes:

gefen Newbie

Today I tried the Katz Gluten free Challah bread. It was delicious. I had the loaf in the freezer and grabbed a few slices to take to work. By the time I got to work they were defrosted and I decided to try 2 slices toasted. They toasted evenly and were delicious with some dairy free margarine. I still had 2 slices in the baggie so for break I took a slice and just added some margarine and gobbled it down. The texture is soft and fluffy and has a definite sweet nuttiness to it. I can see using it for sandwiches of all kinds - even grilled cheese. It didn't crumble, is moist and not dry. Even the crust was delicious. Two slices have 170 calories.

This product is even better than the Udi bread I have tried. I am so thankful to have found this product. Now with my Daiya cheese I have planned a grilled cheese sandwich for Saturday lunch!

you are preaching to the choir with me their products is just crazy good and the soft and moistness thank god for Katz Gluten Free you should try their chocolate cup cakes which is great as well.

my.oh.my Newbie

Great News for those who didn't try Katz Gluten Free's products yet. Last time I visited their website they offered a assorted sample pack of their products FREE of charge!

Open Original Shared Link

:P try'em and enjoy'em...

  • 2 months later...
Roda Rising Star

I found a retailer that carried Katz products. I bought two loaves of the challah bread. Well, while it isn't bad, it is not my favorite either. My husband did not like the taste at all and I prefer the taste of the Udi's better. So for sandwiches I'll take the Udis and husband would eat this too if he had to. I did let the Katz loaf dry out a little bit and made french toast out of it. It was really good for that so it won't go to waste.

Archived

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

  • 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. - ShariW replied to xxnonamexx's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      2

      My journey is it gluten or fiber?

    2. - Scott Adams replied to xxnonamexx's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      2

      My journey is it gluten or fiber?

    3. - Scott Adams replied to Jmartes71's topic in Publications & Publicity
      1

      Today Dec15 2025

    4. - Flash1970 commented on Scott Adams's article in Skin Problems and Celiac Disease
      1

      Celiac Disease and Skin Disorders: Exploring a Genetic Connection

    5. - Flash1970 commented on Scott Adams's article in Winter 2026 Issue
      1

      Gut Healing After a Celiac Diagnosis: What Science Says About Recovery Time (+Video)

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      132,689
    • Most Online (within 30 mins)
      7,748

    EndlessSummer
    Newest Member
    EndlessSummer
    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

    • ShariW
      I have found that in addition to gluten, I am sensitive to inulin/chicory root fiber. I wondered why I had gastrointestinal symptoms after drinking a Chobani yogurt drink - much like being glutened. Happened at least twice before I figured out that it was that chicory root fiber additive. I do not react to ordinary dairy, yogurt, etc.  For the holidays, I will only be baking gluten-free treats. I got rid of all gluten-containing flours, mixes and pastas in my kitchen. Much easier to avoid cross-contamination that way!
    • Scott Adams
      It's great to hear that your gluten-free journey has been going well overall, and it's smart to be a detective when a reaction occurs. Distinguishing between a gluten cross-contamination issue and a reaction to high fiber can be tricky, as symptoms can sometimes overlap. The sudden, intense, food poisoning-like hour you experienced does sound more consistent with a specific intolerance or contamination, as a high-fiber reaction typically involves more digestive discomfort like bloating or gas that lasts longer. Since the protein bar was the only new variable, it’s a strong suspect; it's worth checking if it contains ingredients like sugar alcohols (e.g., maltitol, sorbitol) or certain fibers (inulin/chicory root) that are notorious for causing acute digestive upset, even in gluten-free products. For your holiday baking, your plan is solid: bake the gluten-free items first, use entirely separate utensils and pans (not just washed), and consider color-coding tools to avoid mix-ups. Additionally, store your gluten-free flours and ingredients well away from any airborne wheat flour, which can stay in the air for hours and settle on surfaces. Keep listening to your body and introducing new packaged foods one at a time—it’s the best way to navigate and pinpoint triggers on your journey.
    • Scott Adams
    • Scott Adams
    • jenniber
      thank you Scott! This is very helpful. I have a message out to my doctor and i think this guide will help me interpret the results! its very thorough. 
×
×
  • 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.