Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • 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

Any Gluten Free Bread Suggestions?

GFG

Recommended Posts

GFG Newbie
GFG
Posted

Hi,

I've recently been diagnosed with Celiac and am making my way through dietary changes. I've found a number of good gluten-free products to replace those that are a family staple. I haven't had much luck with bread yet; any suggestions? We are in Colorado which presents a baking challenge due to the altitude so I'm hoping to find a ready made brand available here or online for things like sandwiches.

Appreciate any ideas!

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

Celiac.com Sponsor (A8-M):


celiac3270 Collaborator
celiac3270
Posted

Try the pre-made gluten-free bread at your nearest Whole Foods. Mona's makes good mixes, as well. I've given up on those breads such as Kinnikinnik, Ener-G, ahh...none of them ever tasted very good.

Jnkmnky Collaborator
Jnkmnky
Posted

Everyone's tastebuds are different, I suppose....cuz we really like Kinnikinnick's breads. We have the White tapioca sandwich bread, the plain bagels, the pizza crusts, and the chocolate glazed and chocolate dipped donunts by Kinnikinnick. Ordering is easy. They deliver quickly. I get 10 loaves at a time and keep them in my garage freezer. Chebe bread is another nice bread product. It's a make and bake bread. Very simple. Add 2 eggs, 2tbs oil and 4 tbs water/milk/rice milk one of those. We wrap the dough around hotdogs for corn dogs, or put in mozzerella cheese, pepperoni and garlic salt for "pizza sticks" with a side of spaghetti sauce. It also makes chewy bisquits for stews.

pixiegirl Enthusiast
pixiegirl
Posted

I've tried them all and for my taste buds there is nothing like Manna by Anna, I make it in my bread machine and its wonderful, never crumbles, is never dry, can be eatedn without being toasted and tastes like a real baked country wheat bread. To order just google it.

Susan

celiac3270 Collaborator
celiac3270
Posted

Yes, Open Original Shared Link is great.

I find Kinnikinnick to be really dense...but everyone has a different opinion

Archived

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

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


  • Member Statistics

    • Total Members
      129,787
    • Most Online (within 30 mins)
      7,748
    KateR1963
    Newest Member
    KateR1963
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.2k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • thejayland10
      TTG IgA and IGA elevated mildy

      By thejayland10 · Posted

      That is a very good point I do not know if they truly ever went down. With my nutrient levels all being good, CBC, metabolic panel I assumed everything was fine over the years. Now Im worried this is refractory celiac or something else 
    • RMJ
      TTG IgA and IGA elevated mildy

      By RMJ · Posted

      I don’t know how common it is, but it happens.  Total IgA going up is not necessarily celiac related.  The body can make IgA antibodies against all sort of things.   But if I understand correctly that until recently you haven’t had a celiac blood test since diagnosis, how do you know that your recent blood tests are a mild rise, vs never going down to the normal range? That also can happen, although not too common. Some people with celiac disease do react even to purity protocol certified gluten free oats. Removing oats from your diet for a few months and retesting is probably a good idea.
    • thejayland10
      TTG IgA and IGA elevated mildy

      By thejayland10 · Posted

      interesting I did not know that was that common or could take that long.  When I was diagnosed 15 yrs ago I was told just follow gluten-free diet and follow up with primary care doctor (who never checked celiac panel again). I felt way better and all the major symptoms went away. It wasn't until recently at 25 (14 yrs after diagnosis) that I thought to follow up with a gastro doctor who then did a celiac panel and noted those minor elevations 3 months ago then I got them checked again by another doctor the other week and were showing roughly the same thing.  I am very strict with what I eat and dieitican was maybe thinking it could be oat flour. I do eat a fair amount of processed food but I will not touch anything unless it is certified gluten free.  Do you see this pretty commonly with others? Having mild rises in TTG IGA and IGA who have been on gluten-free diet for years? 
    • RMJ
      TTG IgA and IGA elevated mildy

      By RMJ · Posted

      Do you have any other results from either of the two labs where you’ve been tested recently?  If so, are the newest results from that lab elevated over previous results? It took me 5 years to get all of my antibodies into the normal range. Then 3 years later one went up into the positive range.  I realized that I had started baking with a different brand of gluten free flour.  When I stopped using that flour the level went back to normal.  Has something changed in your diet, environment, activities, medications or other areas where you could possibly be exposed to gluten? 
    • thejayland10
      TTG IgA and IGA elevated mildy

      By thejayland10 · Posted

      Thank you for the clarifcation, how can I get to the bottom of this as to why they may be elevated even on a super strict gluten-free diet? 
×
×
  • Create New...