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

Store-Bought Bread?

Superfudge

Recommended Posts

Superfudge Rookie
Superfudge
Posted

I tried the search function for this but couldn't find what I was looking for, so sorry if this should be somewhere else, or if you've answered it a thousand times already! I am wondering if there are any store-bought breads you would recommend. The few I've tried are DREADFUL to say the least, so I've just given up on eating bread. But I miss sandwiches!

I've seen some bread recipes here that look good, but until I have a chance to stock up on all those ingredients, I'd love any recommendations you may have. Thank you!

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

Celiac.com Sponsor (A8-M):


Darn210 Enthusiast
Darn210
Posted

Udi's . . . hands down . . . I'm not gluten free, my daughter is, and I think this is the best store bought gluten-free bread out there. It's soft enough to make a sandwich (everything else you have to toast first IMO), makes a great grilled cheese, and the crust is edible (everything else, I would cut off the crust and use for bread crumbs because the crusts were so tough). I've (We've) only used the "white" bread and not their "whole grain". We've tried the bagels and pizza crusts and like those as well.

Ginsou Explorer
Ginsou
Posted

Udi's . . . hands down . . . I'm not gluten free, my daughter is, and I think this is the best store bought gluten-free bread out there. It's soft enough to make a sandwich (everything else you have to toast first IMO), makes a great grilled cheese, and the crust is edible (everything else, I would cut off the crust and use for bread crumbs because the crusts were so tough). I've (We've) only used the "white" bread and not their "whole grain". We've tried the bagels and pizza crusts and like those as well.

I agree on Udi's!! I'm presently just outside the Denver area and have loaded the freezer with as much Udi's that will fit, because we are leaving tomorrow traveling toward the East coast.It can be ordered online, but there is a shipping charge which can be avoided if you are able to find it being sold at a nearby natural food store. They just started selling it in my home state of AZ.Many whole foods stores are also selling it.

Funny, I tried the Udi's pizza crust and it was terrible. It was about 1/8" thick and unpalatable.I have a pizza crust made from scratch that I like and will continue to use it.

Roda Rising Star
Roda
Posted

I've tried Udi's and Katz. Udi's has a white and multigrain and the white is not as dry. Katz is very moist and more dense and has a sweet taste I didn't care for. So, I like Udi's out of the bag for making sandwiches or grilled cheese. Not wanting to waste the Katz, I made french toast and it wad good.

Juliebove Rising Star
Juliebove
Posted

My daughter likes Ener-G Rice Starch or Corn Loaf. I've not seen those in any stores. I order from them. She needs something that is egg and dairy free so that limits what she can eat. If we have to buy something in the grocery store, we will get something else from Ener-G. Either the Rice, Tapioca or Seattle Brown. Whatever they have. But those are not her favorites.

larry mac Enthusiast
larry mac
Posted

I agree that Udi's is the best. All others I've tried are basically inedible IMO. Having said that, I don't think it's as good as it was the first time I had it. Don't know if that is a result of them ramping up production to satisfy demand or what? It seems drier and less soft, with a tougher crust.

As someone mentioned, it does make the best grilled cheese. Although the inside does absorb the cheese more that real bread, the outside crunch is wonderfull. First time I had a (relatively) satisfying grilled cheese in three years.

About the Udi's pizza crust. I've found I get far better results if I bake it first. Then I add all the toppings. Bake that. Eat all the way around the perimeter to about 2 inches in. Then bake it some more. I love the Glutinos pizza. And find the same problem. The crust doesn't get done enough in the middle. So I always eat the outside first and then re-bake the middle part. Sometimes twice.

Gluten-free baked goods often require extraordinary measures to get edible results. It's a whole new ballgame baby!

best regards, lm

scarlett77 Apprentice
scarlett77
Posted

Like everyone else has said Udi's is the best. Whole Foods carries it and so does some Raley's/Nob Hills grocery stores. You can buy online, but man the shipping is a killer. If no one around you carries it try talking to the manager of your local store and see if they would be willing to bring it in/order for you.

About the pizza crust...if you like thin crispy crust then the pizza crust is fine. I have found it actually better when you grill it. If you want thicker breadier crust then definitely make your own. I like using Pamela's bread mix to make pizza.

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

Celiac.com Sponsor (A8-M):


Darn210 Enthusiast
Darn210
Posted

About the Udi's pizza crust. I've found I get far better results if I bake it first. Then I add all the toppings. Bake that. Eat all the way around the perimeter to about 2 inches in. Then bake it some more. I love the Glutinos pizza. And find the same problem. The crust doesn't get done enough in the middle. So I always eat the outside first and then re-bake the middle part. Sometimes twice.

lm, Have you tried using one of those pizza pans with the perferated holes in it? Makes all the difference in the world in getting the crust crispy (while only baking once :P ). Something like this:

Open Original Shared Link

I found a cheapo one at Target.

digmom1014 Enthusiast
digmom1014
Posted

I agree with Janet. Use the pizza pan with the holes in it. I also read a book on regular pizza making, that encouraged the use of a nice hot oven for a crispier crust. I heat the oven to 475 and leave the crust in the freezer until the oven heats up.(from the same book)

I'm not sure about the freezer trick but, I don't mess with perfection!

Nor-TX Enthusiast
Nor-TX
Posted

Between the Katz and Udi bread, I prefer the Katz, but I have to buy it online. I save it for special times. Other times I use the Udi brand. The bagels are wonderful. The pizza crust terrible. If you look at any ads for the Udi pizza crusts they look totally different than they are when you use them.

I have tried the oven and the toaster oven - I prefer the toaster oven. I bake them first, and flip them over and bake some more. Then put on the toppings and broil them. They still are not crispy enough but overall they are ok.

We need a company to come out with a real pizza crust!

scarlett77 Apprentice
scarlett77
Posted

Between the Katz and Udi bread, I prefer the Katz, but I have to buy it online. I save it for special times. Other times I use the Udi brand. The bagels are wonderful. The pizza crust terrible. If you look at any ads for the Udi pizza crusts they look totally different than they are when you use them.

I have tried the oven and the toaster oven - I prefer the toaster oven. I bake them first, and flip them over and bake some more. Then put on the toppings and broil them. They still are not crispy enough but overall they are ok.

We need a company to come out with a real pizza crust!

I think this explains why so many of you don't like the pizza crust! I don't use a pizza pan for any frozen pizza. I put it directly on the rack. ALWAYS preheat your oven. Comes out crispy every time (a little too crispy for me since i prefer breadier thick crust pizza). I only use a pizza pan for fresh dough.

Superfudge Rookie
Superfudge
Posted
  • Author

OH. MY. GOD. You guys are so awesome. I just got home from the store and ate a slice of the Udi's whole grain bread, plain and straight up. And, it tastes like... BREAD! Real bread, not even stale, real bread! Immediately made turkey and cream cheese sandwich with it, called parents to express my glee while eating it (just as rude as that sounds, chomp chomp!). Promptly ate another half sandwich, ahh. Bread craving over.

THANK YOU!!!

Chattyaholic Rookie
Chattyaholic
Posted

Another vote for Udi's. I bought some kind of tapioca bread at the health food store when I first went gluten-free and it was horrible. I made a sandwich and could not even choke down half of it. Threw the whole loaf away. :( Then I bought a loaf of gluten-free bread at Meijer, I think it was made by a company called Scharr's, if I remember right. It's okay, but the slices are so teeny-tiny. I only used it for toast. Had a hard time finding Udi's, finally found it at Meijer. I let a couple slices thaw and made a bologna/mustard sandwich (something I'd been craving for months!) and it was delicious!!

I made a grilled cheese the next day, but didn't care for how the bread soaked up the melted cheese. :( The next time I make a grilled cheese sandwich with the bread I think I will grill the insides of the bread first, then put the cheese on and grill the outsides of the bread and see if it makes a difference.

Next time I go to Meijer I'm going to look for the Udi bagels, I'd love to try those too.

sweeeeet Rookie
sweeeeet
Posted

out of curiosity, where is the best place to find gluten free breads or foods? Stop & Shop has nothing for gluten free, really, which is too bad. I could go up to Trader Joes but it's a bit of a drive.

EcoSafeMom Newbie
EcoSafeMom
Posted

I haven't seen any gluten-free bread at Trader Joes. They do have gluten-free granola that's pretty good. I think it's from Bakery on Main it taste the same as theirs.

miles Rookie
miles
Posted

The bread I got from TJ

TrickyMama Apprentice
TrickyMama
Posted

The Trader Joes on the west coast only have Food For Life bread and it feels like a brick. I know. I checked yesterday. Their gluten-free list online sYs they have more, including gluten-free bagels on the east coast. So there you go. Apparently we west coasters don't like bagels??? Grrr...oh well, they do have the best olive hummus around and so I guess I will work on forgiveness for the little bagel issue.

Ginsou Explorer
Ginsou
Posted

I agree that Udi's is the best. All others I've tried are basically inedible IMO. Having said that, I don't think it's as good as it was the first time I had it. Don't know if that is a result of them ramping up production to satisfy demand or what? It seems drier and less soft, with a tougher crust.

I agree with you 100%...I thought perhaps I was the only one who noticed the "change" in Udi's bread. I started buying it 2 years ago in the Denver area, and the past year, since they have gone nationwide, it is not as soft and some loaves I have purchased seem a bit stale, even tho the bread was purchased frozen and had a 6 month frozen shelf life date on it. The bread has a 5 day "on the counter" shelf life, yet I have seen it being sold in a supermarket in an unfrozen state with a 1 month shelf life date on it. Something definitely has changed in the formula, and although I still buy it, I find myself still trying bread recipes.

Neal77 Newbie
Neal77
Posted

When I was at Whole Foods they had Udi's bread out on the shelf with the other breads.

MelindaLee Contributor
MelindaLee
Posted

I tried the search function for this but couldn't find what I was looking for, so sorry if this should be somewhere else, or if you've answered it a thousand times already! I am wondering if there are any store-bought breads you would recommend. The few I've tried are DREADFUL to say the least, so I've just given up on eating bread. But I miss sandwiches!

I've seen some bread recipes here that look good, but until I have a chance to stock up on all those ingredients, I'd love any recommendations you may have. Thank you!

I was just on the Udi's website yesterday and they have a $1 off coupon! It is the best I have found. I'm bugging my local store to carry more of their products! :D

Archived

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

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


  • Member Statistics

    • Total Members
      131,960
    • Most Online (within 30 mins)
      7,748
    Noa
    Newest Member
    Noa
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Who's Online (See full list)

  • Upcoming Events

  • Posts

    • Scott Adams
      Does anyone here also have Afib

      By Scott Adams · Posted

      If black seed oil is working for his Afib, stick to it, but if not, I can say that ablation therapy is no big deal--my mother was out of the procedure in about 1 hour and went home that evening, and had zero negative effects from the treatment. PS - I would recommend that your husband get an Apple watch to monitor his Afib--there is an app and it will take readings 24/7 and give reports on how much of the time he's in it. Actual data like this should be what should guide his treatment.
    • Jacki Espo
      Covid caused reoccurrence of DH without eating gluten

      By Jacki Espo · Posted

      This happened to me as well. What’s weirder is that within a couple hours of taking paxlovid it subsided. I thought maybe I got glutened but after reading your post not so sure. 
    • Mari
      New Celiac Mama in My 30s

      By Mari · Posted

      Hi Tiffany. Thank you for writing your dituation and  circumstancesin such detail and so well writte, too. I particularly noticed what you wrote about brain for and feeling like your brain is swelling and I know from my own experiences that's how it feel and your brain really does swell and you get migraines.    Way back when I was in my 20s I read a book by 2 MD allergist and they described their patient who came in complaining that her brain, inside her cranium, was swelling  and it happened when she smelled a certain chemical she used in her home. She kept coming back and insisting her brain actually swelled in her head. The Drs couldn't explain this problem so they, with her permission, performed an operation where they made a small opening through her cranium, exposed her to the chemical then watched as she brain did swell into the opening. The DRs were amazed but then were able to advise her to avoid chemicals that made her brain swell. I remember that because I occasionally had brain fog then but it was not a serious problem. I also realized that I was becoming more sensitive to chemicals I used in my work in medical laboratories. By my mid forties the brain fog and chemicals forced me to leave my  profession and move to a rural area with little pollution. I did not have migraines. I was told a little later that I had a more porous blood brain barrier than other people. Chemicals in the air would go up into my sinused and leak through the blood brain barrier into my brain. We have 2 arteries  in our neck that carry blood with the nutrients and oxygen into the brain. To remove the fluids and used blood from the brain there are only capillaries and no large veins to carry it away so all those fluids ooze out much more slowly than they came in and since the small capillaries can't take care of extra fluid it results in swelling in the face, especially around the eyes. My blood flow into my brain is different from most other people as I have an arterial ischema, adefectiveartery on one side.   I have to go forward about 20 or more years when I learned that I had glaucoma, an eye problem that causes blindness and more years until I learned I had celiac disease.  The eye Dr described my glaucoma as a very slow loss of vision that I wouldn't  notice until had noticeable loss of sight.  I could have my eye pressure checked regularly or it would be best to have the cataracts removed from both eyes. I kept putting off the surgery then just overnight lost most of the vision in my left eye. I thought at the I had been exposed to some chemical and found out a little later the person who livedbehind me was using some chemicals to build kayaks in a shed behind my house. I did not realize the signifance  of this until I started having appointments with a Dr. in a new building. New buildings give me brain fog, loss of balance and other problems I know about this time I experienced visual disturbances very similar to those experienced by people with migraines. I looked further online and read that people with glaucoma can suffer rapid loss of sight if they have silent migraines (no headache). The remedy for migraines is to identify and avoid the triggers. I already know most of my triggers - aromatic chemicals, some cleaning materials, gasoline and exhaust and mold toxins. I am very careful about using cleaning agents using mostly borax and baking powder. Anything that has any fragrance or smell I avoid. There is one brand of dishwashing detergent that I can use and several brands of  scouring powder. I hope you find some of this helpful and useful. I have not seen any evidence that Celiac Disease is involved with migraines or glaucoma. Please come back if you have questions or if what I wrote doesn't make senseto you. We sometimes haveto learn by experience and finding out why we have some problems. Take care.       The report did not mention migraines. 
    • Mari
      My only proof

      By Mari · Posted

      Hi Jmartes71 That is so much like my story! You probably know where Laytonville is and that's where I was living just before my 60th birthday when the new Dr. suggested I could have Celiacs. I didn't go on a gluten challange diet before having the Celiac panel blood test drawn. The results came back as equivical as one antibody level was very high but another, tissue transaminasewas normal. Itdid show I was  allergic to cows milk and I think hot peppers. I immediately went gluten free but did not go in for an endoscopy. I found an online lab online that would do the test to show if I had a main celiac gene (enterolab.com). The report came back that I had inherited a main celiac gene, DQ8, from one parent and a D!6 from the other parent. That combination is knows to sym[tons of celiac worse than just inheriting one main celiac gene. With my version of celiac disease I was mostly constipated but after going gluten-free I would have diarrhea the few times I was glutened either by cross contamination or eating some food containing gluten. I have stayed gluten-free for almost 20 years now and knew within a few days that it was right for me although my recovery has been slow.   When I go to see a  medical provide and tell them I have celiacs they don't believe me. The same when I tell them that I carry a main celiac gene, the DQ8. It is only when I tell them that I get diarrhea after eating gluten that they realize that I might have celiac disease. Then they will order th Vitamin B12 and D3 that I need to monitor as my B12 levels can go down very fast if I'm not taking enough of it. Medical providers haven't been much help in my recovery. They are not well trained in this problem. I really hope this helps ypu. Take care.      
    • knitty kitty
      Does anyone here also have Afib

      By knitty kitty · Posted

      Fascinating.
×
×
  • 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.