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

Would You Eat Rudi's Bread If Not Celiac?

desperate

Recommended Posts

desperate Rookie
desperate
Posted

I actually prefer Rudi's bread over regular breads. Am I crazy? I did a gluten free challenge and still am not sure if I have a gluten problem but when I have whole grain bread now, it tastes so dry that I go back to Rudi's because I prefer the taste. I am surprised at myself and am wondering if it is not that healthy for me and that is why I like it. Is it so processed with tons of additives and sugar that that is the reason I prefer its taste? Is it unhealthy to eat? It has less protein and fiber and obviously no whole grains that are supposed to be good for you.

So I wonder how many of you would still eat Rudi's bread regularly if you weren't sensitive or intolerant to gluten? Should I go back to whole grain wheat bread for the health benefits if I am not gluten intolerant?

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

Celiac.com Sponsor (A8-M):


pricklypear1971 Community Regular
pricklypear1971
Posted

No. But I was a French bread girl.

I am unimpressed with gluten-free bread.

alucard4545 Explorer
alucard4545
Posted

I actually prefer Rudi's bread over regular breads. Am I crazy? I did a gluten free challenge and still am not sure if I have a gluten problem but when I have whole grain bread now, it tastes so dry that I go back to Rudi's because I prefer the taste. I am surprised at myself and am wondering if it is not that healthy for me and that is why I like it. Is it so processed with tons of additives and sugar that that is the reason I prefer its taste? Is it unhealthy to eat? It has less protein and fiber and obviously no whole grains that are supposed to be good for you.

So I wonder how many of you would still eat Rudi's bread regularly if you weren't sensitive or intolerant to gluten? Should I go back to whole grain wheat bread for the health benefits if I am not gluten intolerant?

No you are not crazy. There's just something about regular bread that can get nauseating after a while. My favorite is actually Udi's bread (confusing right?, there's one called Rudi's and one called Udi's lol) But Yeah, Udi's is my favorite so far and it doesn't require refrigeration.

mbrookes Community Regular
mbrookes
Posted

NO!!! Good old soft nutrient free white bread or a really good Croissant (like from Croissant d'Or in New Orleans) are about the only things I still miss. I've been Gluten free for 5 years, so my mind may be exaggerating how good those things are.

psawyer Proficient
psawyer
Posted

There is no reason to believe that a gluten-free diet is less healthy than a "normal" one that includes wheat.

mushroom Proficient
mushroom
Posted

Croissants and sourdough french - now that's bread!!! :D

Juliebove Rising Star
Juliebove
Posted

I have not tried the Rudi's gluten-free bread because it has egg in it. But gluten is not an issue for me. I have tried the Rudi's white bread. It is nasty! It is not soft like white bread should be. It is dry and crumbly and it actually reminds me in texture of Ener-G bread that has not been put in the microwave to soften it. So even if I could eat egg, I doubt I would try the gluten-free Rudi's. If they can't to regular bread right I sure wouldn't trust them to do gluten-free right.

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

Celiac.com Sponsor (A8-M):


sa1937 Community Regular
sa1937
Posted

There's no way I would eat any gluten-free bread if I didn't have to. Not sure if I can remember what "real" bread tastes like.

Jestgar Rising Star
Jestgar
Posted

hmmm. I never ate a lot of bread previously, and gluten-free stuff is so pricey that I only get it for a treat, and since it's a treat I always buy the cinnamon raisin, which I never bought as regular bread, so.....As far as I know, Rudi's is cinnamon toast bread, so yes, I would. :D

ElseB Contributor
ElseB
Posted

We don't get Rudi's here in Canada, but we do get Udi's. It must be good because everytime I buy a loaf my non-Celiac husband eats at least half of it! Granted we have no regular bread in the house, but he's not much of a bread-eater so if he didn't like it, he wouldn't eat it!

bartfull Rising Star
bartfull
Posted

Up until I found out I can't eat corn, I LOVED Udi's. To me it tastes like french bread. And I LOVED Canyon Bakehouse seven grain bread. It was almost like having dessert. Now I can't have any bread at all, and although I wouldn't eat Ener-G bread if you paid me, I definitely miss the other two.

bauerpratt Newbie
bauerpratt
Posted

This is where I am having all my problems, even when I was little ( the adult would say people in jail only ge bread and water) I would say I could live in jail lol as I am a bread addict. For real my fav snack was toast, didnt make a meal with out some sort of bread. Now I am trying to find a good bread recipie here so I can make my own as 5.00 for not even seems to be a quarter of a loaf is a bit much for me.

Ohhhhhh bread ; / I can live with out all the rest cakes pies cookies ect

Skylark Collaborator
Skylark
Posted

I would go back to baking my own wheat bread in a heartbeat. Rudi's is good for gluten-free but it doesn't have the taste or texture of fresh, homemade whole wheat bread.

Like Bartfull, I'm not eating any bread right now so it's sort of a non-issue.

sariesue Explorer
sariesue
Posted

sure I'd but I'd eat the regular wheat filled rudis.

lovegrov Collaborator
lovegrov
Posted

Good god no. gluten-free bread is just awful compared to the stuff with wheat.

richard

lucky97 Explorer
lucky97
Posted

Is this question a joke???

I'm unamused as gluten-free bread is garbage.

bartfull Rising Star
bartfull
Posted

Is this question a joke???

I'm unamused as gluten-free bread is garbage.

To each his own, I guess. Some folks like liver and onions. Some folks hate it. Some of us love Udi's and Rudi's. I guess you don't.

Now, if all you had ever tried was Ener-G tapioca or rice breads, then I'd have to agree with you! :blink:

lucky97 Explorer
lucky97
Posted

After almost one year of being a Celiac, I've found absolutely nothing even remotely close to bread as I knew it. Almost resorting to learning how to bake my own and FORGET that Bob's Red Mill stuff.

Jenny (AZ via TX) Enthusiast
Jenny (AZ via TX)
Posted

Nope, I'd have to go for some sourdough or french bread.

Meatballman Rookie
Meatballman
Posted

Gluten free bread is horrible.I will eat rudi's toasted in a pinch.Being Italian and growing up all that great bread.Nothing gluten free even comes close.

larry mac Enthusiast
larry mac
Posted

No offence, but the loaf of Rudy's I bought was terrible. Took forever to toast, just your typical sucky gluten-free bread IMO. Udi's is the only bread I've found that's palatable (just barely).

I would never touch any gluten-free product again if I wasn't Celiac.

best regards, lm

TB4me2000 Newbie
TB4me2000
Posted

Heck no! I'd eat every sandwich on crusty, squashy baguettes, and opt for croissants instead of toast for breakfast. The very idea makes me want to start baking. Yum.

TightLoli Rookie
TightLoli
Posted

Rudi's is horrible.

Roda Rising Star
Roda
Posted

Hey, if you like it then keep eating it.

Archived

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

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


  • Member Statistics

    • Total Members
      131,937
    • Most Online (within 30 mins)
      7,748
    VNelson
    Newest Member
    VNelson
    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

    • Wheatwacked
      Is this celiac?

      By Wheatwacked · Posted

      Marsh 3b is the Gold Standard of diagnosis for Celiac Disease.  Until recently, regardless of antibody tests, positive or negative, you had to have Marsh 3 damage to be awarded the diagnosis of Celiac. As I understand you,  you were having constant symptoms..  Your symptoms improved on GFD, with occassional flare ups. Did your doctor say you do and you are questioning the diagnosis? Regarding your increasing severity when you get glutened it is "normal.  Gluten acts on the Opiod receptors to numb your body.  Some report withdrawal symptoms on GFD.  I was an alcoholic for 30 years, about 1/2 pint of voda a day. Each time I identified a trigger and dealt with it, a new trigger would pop up.  Even a 30 day rehab stint, with a low fat diet (severe pancreatis) during which I rarely had cravings.  Stopped at a Wendys on the way home and the next day I was drinking again.  20 years later, sick as a dog, bedridden on Thanksgiving, after months of reasearch, I realized that gluten free was my Hail Mary.  Back in 1976 my son was diagnosed at weaning with Celiac Disease and his doctor suggested my wife and I should also be gluten free because it is genetic.  At 25 years old I felt no gastro problems and promised if I ever did I would try gluten free.  Well, I forgot that promise until I was 63.  Three days of gluten and alcohol free, I could no longer tolerate alcohol. Eleven years gluten and alcohol free, with no regrets. Improvement was quick, but always two steps forward and one back.  Over time I found nineteen symptoms that I had been living with for my entire life, that doctors had said, "We don't know why, but that is normal for some people". Celiac Disease causes multiple vitamin and mineral deficiency.  It is an autoimmune disease, meaning your immune system B and T cells create antibodies against ttg(2) the small intestin in Celiac Disease and sometimes ttg(3) in skin in Dermatitis Herpetiformus.  Why is poorly understood.  In fact, it wasn't even know that wheat, barley and rye gluten was the cause.  Celiac Disease was also called Infantilism, because it was deadly, and believed to only be a childhood disease. So as part of your symptoms you must deal with those deficiencies.  Especially vitamin D because it contols your immune system.  Virtually all newly diagnosed Celiacs have vitamin D deficiency.  There are about 30 vitamin and minerals that are absorbed in the small intestine.  With Marsh 3 damage you may be eating the amount everyone else does, but you are not absorbing them into your system, so you will display symptoms of their deficiency.   As time passes and you replenish your deficiencies you may notice other symptoms improve, some you did not even know were sypmptos. Our western diet has many deficiencies build into it.   That is the reason foods with gluten are fortified.  Gluten free processed food are not required to fortify.  Vitamin D, Iodine, choline.  The B vitamins, especially Thiamine (B1) run deficient quickly.  We only store enough thiamine for 2 weeks for symptoms can come on quickly.  Magnesium, zinc, etc. each having its own symptoms affecting multiple systems.  High homocystene, and indicator of vascular inflamation can be cause by deficient Choline, folate, B6 and or B12.  Brain fog, deficient choline, iodine, thiamine. Dietary intake of choline and phosphatidylcholine and risk of type 2 diabetes in men: The Kuopio Ischaemic Heart Disease Risk Factor Study    
    • Rogol72
      Help I’m cross contaminating myself,

      By Rogol72 · Posted

      I cut out the rice because it was affecting my stomach at the time ... not necessarily dermatitis herpetiformis. It was Tilda Basmati Rice, sometimes wholegrain rice. I was willing to do whatever it took to heal. Too much fiber also disagrees with me as I have UC.
    • trents
      Is this celiac?

      By trents · Posted

      But you didn't answer my question. When you consume gluten, is there an identifiable reaction within a short period of time, say a few hours?
    • Scott Adams
      Is this celiac?

      By Scott Adams · Posted

      You can still have celiac disease with negative blood test results, although it's not very common:  Clinical and genetic profile of patients with seronegative coeliac disease: the natural history and response to gluten-free diet: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5606118/  Seronegative Celiac Disease - A Challenging Case: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9441776/  Enteropathies with villous atrophy but negative coeliac serology in adults: current issues: https://pubmed.ncbi.nlm.nih.gov/34764141/   
    • Scott Adams
      Help I’m cross contaminating myself,

      By Scott Adams · Posted

      I am only wondering why you would need to cut out rice? I've never heard of rice being any issue in those with DH.
×
×
  • 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.