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
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      132,116
    • Most Online (within 30 mins)
      7,748
    Mary Pack
    Newest Member
    Mary Pack
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

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



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • trents
      Taking Probiotics but Still Getting Sick After Gluten – Advice?

      By trents · Posted

      I assume that you already know that genetic testing for celiac disease cannot be used to confirm a celiac diagnosis. About 40% of the general population has the genetic potential to develop celiac disease but only about 1% actually develop celiac disease. It can be used to rule out celiac disease with a high degree of confidence, however, in the case where the genetic testing is negative for the genes. Until and unless you are actually diagnosed with celiac disease I would not raise this as an issue with family. However, if you are diagnosed with celiac disease through blood antibody testing and/or endoscopy with positive biopsy I would suggest you encourage first degree relatives to also purse testing because there is a significant chance (somewhere betwee 10% and almost 50%, depending on which studies you reference) that they will also have or will develop active celiac disease. Often, there are symptoms are absent or very minor until damage to the small bowel lining or other body systems becomes significant so be prepared that they may blow you off. We call this "silent celiac disease". 
    • trents
      GI DX celiac despite neg serology and no biopsy

      By trents · Posted

      If you were off gluten for two months that would have been long enough to invalidate the celiac blood antibody testing. Many people make the same mistake. They experiment with the gluten free diet before seeking formal testing. Once you remove gluten from the diet the antibodies stop being produced and those that are already in circulation begin to be removed and often drop below detectable levels. To pursue valid testing for celiac disease you would need to resume gluten consumption equivalent to the amount found in 4-6 slices of wheat bread daily for at least two weeks, preferably longer. These are the most recent guidelines for the "gluten challenge". Without formal testing there is no way to distinguish between celiac disease and gluten sensitivity since their symptoms overlap. However, celiac disease is an autoimmune disorder that damages the small bowel lining, not true of gluten sensitivity. There is no test available for gluten sensitivity so celiac disease must first be ruled out. By the way, elevated liver enzymes was what led to my celiac diagnosis almost 25 years ago.
    • trents
      High DGP-A with normal IGA

      By trents · Posted

      Then it does not seem to me that a gluten-related disorder is at the heart of your problems, unless that is, you have refractory celiac disease. But you did not answer my question about how long you had been eating gluten free before you had the blood antibody test for celiac disease done.
    • Xravith
      Taking Probiotics but Still Getting Sick After Gluten – Advice?

      By Xravith · Posted

      My genetic test results have arrived - I’m homozygous for DQB1*02, meaning I have HLA-DQ2. I’ve read that this is one of the genes most strongly associated with celiac disease, and my symptoms are very clear. I’m relieved that the results finally arrived, as I was getting quite worried since my symptoms have been getting worse. Next step, blood test. What do these results imply? What should I tell my family? I’m concerned that this genetic predisposition might also affect other family members.
    • Roses8721
      GI DX celiac despite neg serology and no biopsy

      By Roses8721 · Posted

      Two months. In extreme situations like this where it’s clearly a smoking gun? I’m in LA so went to a very big hospital for pcp and gi and nutritionist 
×
×
  • 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.