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WinterSong

Best Bread Brand?

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It's better if you wait several months to eat any kind of gluten-free bread. That way you eventually "forget" what real bread tastes like. And as SA said above me you need to toast most gluten-free bread or at least heat it up in the microwave for about 30 seconds for it to be soft and not as dry.

I tend to agree with this on waiting. When I wad first diagnosed I tried so many breads and would compare them to regular bread. I wouldn't eat it, but rest assured, it didn't go to waste. I dried the bread and kept myself in good supply of bread crumbs. With a little itallian seasoning and garlic power they were fantastic. The first thing like real "bread or rolls" I ate was pao de queijo or Brazillian cheese bread.

They were so good I almost foundered! :lol: They are still a favorite with my entire family. I now like Udi's bread and bagles and so does my youngest son. Before he was gluten free he said he liked my bread, but when he "had" to eat it he wouldn't for about a month. Now he likes it again. My oldest son, who is not gluten free yet, requests his grilled cheese sandwich be made on Udi's because he thinks they taste better. He isn't too thrilled on eating a plain sandwich on it though.

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So today is my first day of being gluten free. I just tried a slice of Rudi's multigrain bread with pumpkinseed butter (similar to peanut butter) and cranberries on it, and I already miss bread. :( All I could taste was how dry and bland the bread seemed. I'm hoping that I'll just be able to get used to it. I will try Udi's bread as well but kind of think that I should try making my own. Does anyone have a good multigrain recipe?

You may want to try Canyon bread...they are available at Whole Foods Market and it's the best gluten-free, commercial bread out of all the ones I have tried. I think Udi's is OK but very dry and their quality is not consistent. Canyon makes a multi-grain bread that is more than just brown rice flour. It contains some excellent gluten-free flours....a good mix of whole grain.

Aside from Canyon, my husband has learned to make phenomenal gluten-free bread from scratch. He agreed to eat gluten-free bread if he could make some good enough to equal that crappy wheat stuff he likes. ;) I'll have to remember to ask him for the recipe and post it here. Very easy to make and really delicious. I do not like white bread, never have, so this bread is great and better than anything you can buy in the supermarket.

Canyon Bread

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Update: I guess I'm lucky that I tend to adapt to new foods quickly because I now really enjoy Udi's/Rudi's toasted (they taste the same to me). I'm actually looking forward to eating it again later tonight! So thanks for the suggestions! :D

Pumpkinseed butter is my favorite food to have on bread (I also add some dried cranberries - yum!). Not many people have heard of it, so I thought I'd share it with you:

http://www.omeganutrition.com/inventoryD.asp?item_no=NAPSB012&CatId={3B74101B-B281-4238-9450-208752A7E3B8}

I buy it directly online. It's an accquired taste for some, but it's very healthy and I really love it. :D

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Udi's is my bread of choice now, but I'd really like to find something similar that is a bit larger. I prefer to cut the crust off, so that leaves me with a postage stamp piece of bread left for a sandwich. But so far, its the only edible brand I've come across.

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Wait a while. Everything gluten-free will taste better. I have been gluten-free for almost 6 years and I think Udi's is what bread tastes like. You really do forget, and that makes life much more pleasant.

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I love Udi's bread, muffins, cinnamon rolls (though I HATE the frosting packets, super annoying), hamburger buns, and pizza crusts, though I haven't tried their bagels.

One thing with Rudi's...they DO make a NOT-gluten free bread too, and I've seen a few stores put the gluten-free and the not gluten-free next to each other. Just be careful when buying that you grab the right one!

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Udi's is my bread of choice now, but I'd really like to find something similar that is a bit larger. I prefer to cut the crust off, so that leaves me with a postage stamp piece of bread left for a sandwich. But so far, its the only edible brand I've come across.

Try Kinnikinnick Soft bread. Its the closest to real bread there is. You dont even have to toast it. Its a noraml loaf size too. I used to eat only Udis but I will never go back to that again.

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