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Bread!

bluebonnet

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bluebonnet Explorer
bluebonnet
Posted

just wondering if there are any tasty already baked loafs of gluten free bread that you know of? i've noticed in another forum some people eat toast and i'm wondering if that was a presliced loaf purchased or if you make it and freeze it? i'd love to make a sandwich with something other than lettuce, rice cakes or corn tortillas. thanks! :)

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coffeetime Explorer
coffeetime
Posted

just wondering if there are any tasty already baked loafs of gluten free bread that you know of? i've noticed in another forum some people eat toast and i'm wondering if that was a presliced loaf purchased or if you make it and freeze it? i'd love to make a sandwich with something other than lettuce, rice cakes or corn tortillas. thanks! :)

I love the Kinnikinnick bread, it is wonderful. I have used it as toast as well as a regular sandwich/hamburger bun. It is expensive, around $6 a loaf, but it is very satisfying so you are not eating a lot every day. I recently bought the Kinnikinnick bread and roll mix and have been making bread once a week, which cuts the cost to about $3 per loaf. I use an electric knife to slice and then freeze, it is just as delicious. They also do a wonderful pizza crust, that serves 2 or for me 1 if I'm starved :)

Ahorsesoul Enthusiast
Ahorsesoul
Posted

Udi bread, either the white or whole grain. Excellent. Hands down winner for gluten free bread.

Katz Challah bread is a little sweeter and very good.

Against the Grain: baguettes, rolls and their pizza crust is the best pizza crust I've tried.

K8ling Enthusiast
K8ling
Posted

UDIS UDIS UDIS!! I buy a case at a time! Requires NO toasting and makes awesome sandwiches! Even my toddler eats it :)

bluebonnet Explorer
bluebonnet
Posted
  • Author

thank you, thank you ... i'm looking forward to trying out your fav's! :)

StephanieGF Rookie
StephanieGF
Posted

Against the Grain: baguettes, rolls and their pizza crust is the best pizza crust I've tried.

I could not agree more about their pizza crust, I seriously think that stuff is better than I remember any gluten pizza crust tasting.

mrsg2005 Newbie
mrsg2005
Posted

In our house we're big fans of the "O'Doughs" products the bread is great from anything from toast, sandwhiches, and buns. They also make pizza crusts and cakes. Open Original Shared Link

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Nor-TX Enthusiast
Nor-TX
Posted

I also vote for the Katz Gluten Free bread - especially the challah. It is sweet and nutty and moist. A consistancy somewhat like banana bread. I can't eat just one slice. I keep it in the freezer and take out 3 slices at a time. It only takes minutes for it to defrost and then I use dairy free margarine, or any type of filling. This really is the best tasting gluten-free bread out there... I've bought and thrown out many, many breads.

Mmmmm... I'm thinking about a nice grilled cheese sandwich for lunch. Katz gluten free bread and daiya cheese shreds.

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

just wondering if there are any tasty already baked loafs of gluten free bread that you know of? i've noticed in another forum some people eat toast and i'm wondering if that was a presliced loaf purchased or if you make it and freeze it? i'd love to make a sandwich with something other than lettuce, rice cakes or corn tortillas. thanks! :)

I'd suggest you try Katz Gluten Free White Bread or Large Challah Rolls. I can gaurantee you won't regret!! They're defrosted in no time but taste even better when toasted....

Unbelievable how it tastes like the "real" sandwiches I sorely miss!

bluebonnet Explorer
bluebonnet
Posted
  • Author

even more great suggestions to try! thanks for the link too! :)

glutenfr3309 Rookie
glutenfr3309
Posted

i personally like pamela's bread mix. i don't really make it that often now though because i can't eat the big loaf by myself.

i also buy trader joe's french rolls to have on hand for when i walk 5+ miles. they don't last as long as regular bread sitting on the counter but i keep them in the freezer and take one out at a time to eat as needed.

Juliebove Rising Star
Juliebove
Posted

Daughter likes the Ener-G Rice Starch bread. Granted we have to buy things with no egg or dairy. She has outgrown these allergies but must limit her intake.

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    • knitty kitty
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By knitty kitty · Posted

      @Jane02, I hear you about the kale and collard greens.  I don't do dairy and must eat green leafies, too, to get sufficient calcium.  I must be very careful because some calcium supplements are made from ground up crustacean shells.  When I was deficient in Vitamin D, I took high doses of Vitamin D to correct the deficiency quickly.  This is safe and nontoxic.  Vitamin D level should be above 70 nmol/L.  Lifeguards and indigenous Pacific Islanders typically have levels between 80-100 nmol/L.   Levels lower than this are based on amount needed to prevent disease like rickets and osteomalacia. We need more thiamine when we're physically ill, emotionally and mentally stressed, and if we exercise like an athlete or laborer.  We need more thiamine if we eat a diet high in simple carbohydrates.  For every 500 kcal of carbohydrates, we need 500-1000 mg more of thiamine to process the carbs into energy.  If there's insufficient thiamine the carbs get stored as fat.  Again, recommended levels set for thiamine are based on minimum amounts needed to prevent disease.  This is often not adequate for optimum health, nor sufficient for people with absorption problems such as Celiac disease.  Gluten free processed foods are not enriched with vitamins like their gluten containing counterparts.  Adding a B Complex and additional thiamine improves health for Celiacs.  Thiamine is safe and nontoxic even in high doses.  Thiamine helps the mitochondria in cells to function.  Thiamine interacts with each of the other B vitamins.  They are all water soluble and easily excreted if not needed. Interesting Reading: Clinical trial: B vitamins improve health in patients with coeliac disease living on a gluten-free diet https://pubmed.ncbi.nlm.nih.gov/19154566/ Safety and effectiveness of vitamin D mega-dose: A systematic review https://pubmed.ncbi.nlm.nih.gov/34857184/ High dose dietary vitamin D allocates surplus calories to muscle and growth instead of fat via modulation of myostatin and leptin signaling https://pubmed.ncbi.nlm.nih.gov/38766160/ Safety of High-Dose Vitamin D Supplementation: Secondary Analysis of a Randomized Controlled Trial https://pubmed.ncbi.nlm.nih.gov/31746327/ Vitamins and Celiac Disease: Beyond Vitamin D https://pmc.ncbi.nlm.nih.gov/articles/PMC11857425/ Investigating the therapeutic potential of tryptophan and vitamin A in modulating immune responses in celiac disease: an experimental study https://pubmed.ncbi.nlm.nih.gov/40178602/ Investigating the Impact of Vitamin A and Amino Acids on Immune Responses in Celiac Disease Patients https://pmc.ncbi.nlm.nih.gov/articles/PMC10814138/
    • Jane02
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Jane02 · Posted

      Thank you so much @knitty kitty for this insightful information! I would have never considered fractionated coconut oil to be a potential source of GI upset. I will consider all the info you shared. Very interesting about the Thiamine deficiency.  I've tracked daily averages of my intake in a nutrition software. The only nutrient I can't consistently meet from my diet is vitamin D. Calcium is a hit and miss as I rely on vegetables, dark leafy greens as a major source, for my calcium intake. I'm able to meet it when I either eat or juice a bundle of kale or collard greens daily haha. My thiamine intake is roughly 120% of my needs, although I do recognize that I may not be absorbing all of these nutrients consistently with intermittent unintentional exposures to gluten.  My vitamin A intake is roughly 900% (~6400 mcg/d) of my needs as I eat a lot of sweet potato, although since it's plant-derived vitamin A (beta-carotene) apparently it's not likely to cause toxicity.  Thanks again! 
    • knitty kitty
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

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    • Scott Adams
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Scott Adams · Posted

      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product. 
    • trents
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By trents · Posted

      Contact them.
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