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

Rudi's Bread?

shadowicewolf

Recommended Posts

shadowicewolf Proficient
shadowicewolf
Posted

Went to my local walmart today and saw that they had rudi's bread. All is well and good and i checked the back out of habit and saw "organic wheat gluten". :blink:

I take it they have two lines or something?

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

Celiac.com Sponsor (A8-M):


alex11602 Collaborator
alex11602
Posted

Yes. They make an organic bread and a gluten free bread. If I remember correctly, I read that it is made in separate facilities (could be remembering wrong though). Anyway my daughters and I did not have a problem with the gluten free one, the store just stopped carrying it though:(

Wenmin Enthusiast
Wenmin
Posted

I have also tried Rudi's. Seems to upset me also. I tried a regular loaf of Rudi's Gluten Free bread and also the cinnamon raisin. Neither seems to agree with me. Could it be shared lines? I really wanted it to work for me, because it was such a great bread. Unfortunately, it doesn't seem to work in my diet.

Wenmin

kareng Grand Master
kareng
Posted

This was Rudi's rsponse to this topic a few months ago:

Maggie here from Rudi's Gluten-Fre Bakery. To answer ButterfI8's question -

We do not have a dedicated gluten-free facility, we do have a segregated, separate manufacturing approach. We bake our gluten free breads on separate, dedicated equipment and on separate production days. You can feel assured our gluten free products never come into contact with something used to make a product containing gluten. As part of our manufacturing process, we also do the following:

alex11602 Collaborator
alex11602
Posted

This was Rudi's rsponse to this topic a few months ago:

Maggie here from Rudi's Gluten-Fre Bakery. To answer ButterfI8's question -

We do not have a dedicated gluten-free facility, we do have a segregated, separate manufacturing approach. We bake our gluten free breads on separate, dedicated equipment and on separate production days. You can feel assured our gluten free products never come into contact with something used to make a product containing gluten. As part of our manufacturing process, we also do the following:

  • 2 weeks later...
salexander421 Enthusiast
salexander421
Posted

We just tried Rudi's for the first time. My girls were so excited and loved it but...major gluten reactions for both of them :(

eatmeat4good Enthusiast
eatmeat4good
Posted

Oops! That is terrible. Sorry for them both.

I thought they were a dedicated facility.

Just finished two loaves of the stuff myself.

First time I've eaten it. I have not been feeling great at all.

Thanks for your post.

I didn't suspect the Rudi's.

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

Celiac.com Sponsor (A8-M):


pricklypear1971 Community Regular
pricklypear1971
Posted

Great. Glad to hear there's fabulous gluten-free bread that apparently glutens people.

Sigh.

I bought some Gluten Free Pantry French bread mix today and 4 tiny loaf pans. Hope to make some mini loaves to freeze and then re-crisp in the oven.

eatmeat4good Enthusiast
eatmeat4good
Posted

I can't say for sure I was glutened by the bread.

But I'm suspicious.

pricklypear1971 Community Regular
pricklypear1971
Posted

I can't say for sure I was glutened by the bread.

But I'm suspicious.

I guess I'm just bummed that now I'm leery of trying it. Have seen it around and figured I'd get around to it one day. I hate trying foods I see negative reports about, especially breads...because usually people can narrow down WHAT the problem ingredient is prior to eating it - soy, corn, xanthan gum, etc. And most reputable gluten-free breads disclose , which makes it harder. Sounds like Rudi's discloses and takes very thorough measures but something isn't sitting well. I'm sure with digging it will show itself but until then I'm leery.

GlutenFreeManna Rising Star
GlutenFreeManna
Posted

I guess I'm just bummed that now I'm leery of trying it. Have seen it around and figured I'd get around to it one day. I hate trying foods I see negative reports about, especially breads...because usually people can narrow down WHAT the problem ingredient is prior to eating it - soy, corn, xanthan gum, etc. And most reputable gluten-free breads disclose , which makes it harder. Sounds like Rudi's discloses and takes very thorough measures but something isn't sitting well. I'm sure with digging it will show itself but until then I'm leery.

I'm very sensitive to cc but I have not had any trouble with Rudi's gluten-free bread. We have had a similar discussion on this board before on Udi's. Some people get a reaction to Udi's but don't react to other things made with the same ingredients. It's a bit of a mystery but I suspect it's actually the amount and combination of the ingredients that gets some people. Too much Xanthan gum or yeast or that mysterious "dough enhancher" (used in Udi's, not sure about Rudi's). Anyway...you won't know until you try it to see if you are one of the few that reacts.

pricklypear1971 Community Regular
pricklypear1971
Posted

I'm very sensitive to cc but I have not had any trouble with Rudi's gluten-free bread. We have had a similar discussion on this board before on Udi's. Some people get a reaction to Udi's but don't react to other things made with the same ingredients. It's a bit of a mystery but I suspect it's actually the amount and combination of the ingredients that gets some people. Too much Xanthan gum or yeast or that

mysterious "dough enhancher" (used in Udi's, not sure about Rudi's). Anyway...you won't know until you try it to see if you are one of the few that reacts.

Ironically, I was more willing to experiment before the DH calmed down. I know I can't live in a food bubble, but wow I'm enjoying not being miserable.

GlutenFreeManna Rising Star
GlutenFreeManna
Posted

Ironically, I was more willing to experiment before the DH calmed down. I know I can't live in a food bubble, but wow I'm enjoying not being miserable.

I understand! I eat very few of these processed gluten-free products. I only have a sandwich or a piece of toast probably once a month but it takes a long time for me to get up the courage to try new products. I don't really understand when people say "I ate the whole package and now I'm sick". The first time I try a new product I eat one piece and then don't eat it again for a week. That way I know for sure if it is going to make me sick. If I eat a lot of gluten-free subs in genreal I'm sick and it's hard to pin down what. Maybe it's a build up of small amounts of cc or maybe it's just that I ate a bunch of junk food. gluten-free bread is mostly high in carbs and low in fiber--it's not good for anyone in large amounts (IMO). So moderation and eating only one new thing at a time is the key for me. BTW, I think most of the people talking about reactions to Rudi's are not talking about DH reactions so that's something you may want to weigh as well if that is your main symptom.

heatherjane Contributor
heatherjane
Posted

I eat Rudi's gluten free bread all the time with no issues - it's my favorite. Even though they do not have dedicated facilities, their manufacturing and testing processes are very strict, and I trust them a lot more than some other companies. You just have to be careful that you grab the right package.

Skylark Collaborator
Skylark
Posted

I absolutely love Rudi's whole grain gluten-free bread. It's my favorite too.

Independently certified to <10 ppm is very strict, as good as Udi's and Glutino and better than Bob's Red Mill. If you're reacting to Rudi's consider other ingredients like xanthan gum as well as considering gluten.

Juliebove Rising Star
Juliebove
Posted

Yes they make a wheat bread. I have bought it for myself. It is nasty so I find it hard to believe that the gluten-free one is any good. The wheat one is very dry and crumbly and goes moldy quickly.

heatherjane Contributor
heatherjane
Posted

Yes they make a wheat bread. I have bought it for myself. It is nasty so I find it hard to believe that the gluten-free one is any good. The wheat one is very dry and crumbly and goes moldy quickly.

I've never tried their wheat bread (for obvious reasons), but their gluten free bread really is good. It stays soft after you toast it, too...great for grilled cheese :P

Archived

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

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. RMJ
      - RMJ replied to pothosqueen's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      4

      Positive biopsy

      I agree with @trents that the IgA you listed sounds like a total IgA, not celiac-specific, if 114 is normal. Were any other antibody tests run?
    2. trents
      - trents commented on Scott Adams's article in Kids and Celiac Disease
      2

      New Study Reveals Age and Racial Gaps in Pediatric Celiac Testing

      The practical takeaway: "For people who care about celiac disease, especially families who have children at higher risk, the findings highlight the importance of self-advocacy." It's the only parameter that the affected individual or their family members have control over. We need to learn to become "politely pushy" in order to get proper testing done when...
    3. Russ H
      - Russ H replied to pothosqueen's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      4

      Positive biopsy

      What you describe is seronegative villous atrophy (negative antibody tests but positive biopsy). It is uncommon in coeliac disease, and there are other causes, but the most common cause is coeliac disease. I would pursue this with your healthcare provider if possible. Based on clinical history, test results and possible genetic testing for susceptibility...
    4. Scott Adams
      - Scott Adams replied to pothosqueen's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      4

      Positive biopsy

      If you are still eating gluten you could get a celiac disease blood panel done, but I agree with @trents and the gold standard for diagnosing celiac disease would be your endoscopy results. Is it possible they did do a celiac disease panel before your biopsy? This would be the normal chain of events. This article might be helpful. It breaks down each...
    5. Scott Adams
      - Scott Adams commented on Scott Adams's article in Latest Research
      3

      New "Glowing Bacteria" Pill Could Transform Gut Disease Detection (+Video)

      This technology is currently years away, as it will need to go through an extensive FDA approval process.
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,000
    • Most Online (within 30 mins)
      7,748
    bonniebeebe143
    Newest Member
    bonniebeebe143
    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

    • RMJ
      Positive biopsy

      By RMJ · Posted

      I agree with @trents that the IgA you listed sounds like a total IgA, not celiac-specific, if 114 is normal.  Were any other antibody tests run?  
    • Russ H
      Positive biopsy

      By Russ H · Posted

      What you describe is seronegative villous atrophy (negative antibody tests but positive biopsy). It is uncommon in coeliac disease, and there are other causes, but the most common cause is coeliac disease. I would pursue this with your healthcare provider if possible. Based on clinical history, test results and possible genetic testing for susceptibility to coeliac disease it should be possible to give a diagnosis. There is a bit more here: Seronegative coeliac disease
    • Scott Adams
      Positive biopsy

      By Scott Adams · Posted

      If you are still eating gluten you could get a celiac disease blood panel done, but I agree with @trents and the gold standard for diagnosing celiac disease would be your endoscopy results. Is it possible they did do a celiac disease panel before your biopsy? This would be the normal chain of events. This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease. One test that always needs to be done is the IgA Levels/Deficiency Test (often called "Total IGA") because some people are naturally IGA deficient, and if this is the case, then certain blood tests for celiac disease might be false-negative, and other types of tests need to be done to make an accurate diagnosis. The article includes the "Mayo Clinic Protocol," which is the best overall protocol for results to be ~98% accurate.    
    • trents
      Help understand results

      By trents · Posted

      Actually, it would be more correct to say that the genetic potential to develop celiac disease is passed down from parents to children. About 40% of the general population has the genetic potential to develop celiac disease but only about 1% of the general population actually do. But it is also true that the offspring of those who do have active celiac disease are at a considerably higher risk of developing active celiac disease than those of parents who have the genes but don't develop the disease. Some recent, larger studies put the risk at near 50% for the first degree relatives of those who have active celiac disease.
    • Jordan Carlson
      Fruits & Veggies

      By Jordan Carlson · Posted

      Hello everyone! Been a while since I posted. The past few moths have been the best by for recovery for myself. I have been the least bloated I have ever been, my constant throat clearing is almost gone, I have stopped almost all medication I was prevously taking (was taking vyvanse for adhd, pristiq for anxiety,fomotadine/blexten for histamine blockers and singulair). Only thing I take now is Tecta. I also no longer get any rashes after eating. Things are going very well. Most success came actually once I upped my B12 daily dose to 5,000 mcg. I do have one thing I am un able to figure out and want to see if anyone else has this issue or has experience working around it. Ever since I was born I have always had a issue getting fruits and veggies down. No matter how hard I tried, it would always result in gagging or throwing up. Always just thought I was a picky eater. Now that my stomach and system has healed enough that I can feel when something is off almost istantly, I notice that after eating most fruits (sometimes I am ok with bananas) and veggies, my stomach instantly starts burning and my heart starts to pound and I get really anxious as if my body doesnt know what to do with what just enetered it. So I am thinking now that this is what probably was going on when I was born and my body started rejecting it before which caused this weird sensory issue with it causing the gagging. Hoping someone has some exprience with this as well because I would love to be able to enjoy a nice fruit smoothie once in a while haha. Thanks everyone!
×
×
  • 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.