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 Cinnamon Rolls


Ginsou

Recommended Posts

Ginsou Explorer

I've heard so many good things about their Cinnamon Rolls, and just purchased some. There are no directions at all on the package, any idea of what to do with them? A separate package of topping is included with the rolls.


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



Celiac.com Sponsor (A8-M):



hez Enthusiast

when i purchased them they were frozen with the icing already on. i just microwaved the frozen rolls until soft. think i will try them again now that the frosting is on the side!

hez

Kim27 Contributor

Mine came not frozen w icing packets . I put mine in the freezer bc I didn't eat them very fast. They do fine in microwave, defrost. I kept the icing in the fridge.

Ginsou Explorer

when i purchased them they were frozen with the icing already on. i just microwaved the frozen rolls until soft. think i will try them again now that the frosting is on the side!

hez

Udi's apparently has new packaging.....4 rolls in a very sturdy package with frosting in envelopes, a cardboard wrapper protecting the product. I think perhaps the "icing on" idea is not working out because the heat would make the frosting run. I have e-mailed Udi's for instructions, but common sense tells me to put the package of frosting in hot water to warm up, put the rolls in the microwave until soft (time depends on your microwave...you need to experiment), take one out, put frosting on. Enjoy

jillianmassa Newbie

I actually heat mine up in the oven. Here is what I do:

Let them fully defrost on the counter (if you know you are going to have them in advance leave them out over night)

Then I spray my cookie sheet with cooking spray, set 1-2 on there, and put them in the pre-heated oven (at 425 degrees) for about 5-7 minutes. While this is going on I place the icing packets in a bowl of hot water, and add the icing while the rolls are still hot.

I find this makes the best consistency for a little crunch on the outside, and soft inside.

Ginsou Explorer

Here's the reply from Udi's:

You can leave the rolls at room temperature or refreeze/refrigerate if you are not able to consume it within 5-7 days. Here is the recommended shelf life for our products:

At room temperature, 5-7 days

In refrigerator, 21 days ( the refrigerator will prolong the life of the product, but it may

dry out

In freezer, 6 months

Please note our breads do not spoil, as with any other bread products, it will mold. As long as it is not moldy, you can refreeze or refrigerate the product. As for heating up the rolls, here are some suggestions:

Remove the cinnamon rolls from the package and wrap them in aluminum foil.Place in a preheated 350 degree oven for 10-15 minutes, and ice afterwards.

Here is a customer's suggestion for heating it up in the microwave:Heat one at a time. Place one defrosted cinnamon roll in the microwave for 10-15 seconds to gently warm, then spread a little of the icing on top. Return roll to microwave and heat for another 10 seconds to allow the icing to get warm and melty.

There you have it.....I can see why they cannot put all this info on their packaging.

kareng Grand Master

Yea, but, were they yummy?


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



Celiac.com Sponsor (A8-M):



Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      132,541
    • Most Online (within 30 mins)
      7,748

    Sally Garber
    Newest Member
    Sally Garber
    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

    • knitty kitty
      @Scatterbrain, Thiamine Vitamin B1 and amino acid Taurine work together.  Our bodies can make Taurine from meats consumed.  Our bodies cannot make Thiamine and must consume thiamine from food.  Meat is the best source of B vitamins like Thiamine.   Vegetarians may not make sufficient taurine since they don't eat meat sources of taurine.  Seaweed is the best vegetarian source of taurine. Vegetarians may not consume sufficient Thiamine since few veggies are good sources.  Whole grains, legumes, and nuts and seeds contain thiamine.  Many of these sources can be hard to digest and absorb for people with Celiac disease.   You may find taking the forms of thiamine called Benfotiamine or TTFD (tetrahydrofurfuryl disulfide) and a B Complex will give the benefits you're looking for better than taurine alone.  
    • knitty kitty
      @Jmartes71, I went to Doterra's site and had a look around.  The Doterra TerraZyme supplement really jumped out at me.  Since we, as Celiacs, often have digestive problems, I looked at the ingredients.  The majority of the enzymes in this supplement are made using black mold, Aspergillus!  Other enzymes are made by yeast Saccharomyces!  Considering the fact that Celiac often have permeable intestines (leaky gut syndrome), I would be very hesitant to take a product like this.  Although there may not be live black mold or yeast in the product, the enzymes may still cause an immune system response which would definitely cause inflammation throughout the body.   Skin, eyes, and intestines are all made from the same basic type of cells.  Your skin on the outside and eyes can reflect how irritated the intestines are on the inside.  Our skin, eyes, and intestines all need the same vitamins and nutrients to be healthy:  Vitamin A, Niacin B3 and Tryptophan, Riboflavin B2, Biotin B7, Vitamin C, and Omega Threes.  Remember that the eight B vitamins work together.  Just taking high doses of just one, vitamin like B12, can cause a deficiency in the others.  Taking high doses of B12 can mask a Folate B9 deficiency.  If you take B12, please take a B Complex, too.  Thiamine B1 can be taken in high doses safely without toxicity.  Thiamine is needed by itself to produce energy so every cell in the body can function, but Thiamine also works with the other B vitamins to make life sustaining enzymes and digestive enzymes.  Deficiencies in either Niacin, Vitamin C, or Thiamine can cause digestive problems resulting in Pellagra, Scurvy, and Gastrointestinal Beriberi.   If you change your diet, you will change your intestinal microbiome.  Following the Autoimmune Protocol Diet, a Paleo diet, will starve out SIBO bacteria.  Thiamine keeps bacteria in check so they don't get out of control as in SIBO.  Thiamine also keeps MOLDS and Yeasts from overgrowth.   Menopause symptoms and menstrual irregularities are symptomatic of low Vitamin D.   Doctors are not as knowledgeable about malnutrition as we need them to be.  A nutritionist or dietician would be more helpful.   Take control of your diet and nutrition.  Quit looking for a pill that's going to make you feel better overnight.  The Celiac journey is a marathon, not a sprint.   "Let food be your medicine, and let medicine be your food."
    • RUKen
      The Lindt (Lindor) dairy-free oat milk truffles are definitely gluten-free, and (last time I checked) so are the white chocolate truffles and the mint chocolate truffles. 
    • lmemsm
      I've used magnesium taurinate and magnesium taurate vitamins.  Didn't notice much of a difference when I used them.
    • Scatterbrain
      Anyone experimented with Taurine supplementation either via electrolyte powders or otherwise? Thanks
×
×
  • 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.