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
      131,692
    • Most Online (within 30 mins)
      7,748
    Linda M Rush
    Newest Member
    Linda M Rush
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Gigi2025
      How Come Gluten Didnt Bother Me In Italy

      By Gigi2025 · Posted

      Since 2015 we've spent extensive time in Italy and I've been able to eat their wheat products without incident. Initially, I was practically starving thinking foods in Sicily were not gluten-free.  An Italian friend who had lived in the US for over 20 years said she had celiac/gluten-free friends from the US who could eat Italian wheat products without problems. Hesitantly, I tried little by little without issues.  A few years later at a market, I asked a bread vendor if they had gluten-free loaves. Turns out she had lived in LA, said groups believe it's not the gluten that's causing our bodies harm, but potassium bromate; these groups have been trying to ban it.  Bromines and other halogens wreaks havoc to our endocrine system and, more specifically, our thyroids and immune systems. When bromines are ingested/absorbed into the body, it displaces iodine causing other health issues. Potassium bromate is a powerful oxidizing agent (dough 'conditioner') that chemically changes flour to enhance elasticity, bleaches the dough, and ages the flour much faster than open air.   Shortly thereafter while visiting friends in California, one family said they had gone gluten-free and the difference was incredible. The reason they choose this path was due them (a biologist/chemist/agriculturist scientist) having to write a portion of a paper about a certain product for the company he worked. Another company's scientist was directed to write the other portion. All was confidential, they weren't allowed to know the other company/employee.  After the research, they learned gluten was being removed from wheat, sent elsewhere, returned in large congealed blocks resembling tofu, and then added to wheat products. Potassium bromate has been banned for use in Europe, China, and other countries, but not in the US. Then we have the issues of shelf preservatives and stabilizers. What are we eating?  Why? We spend long periods of time in Italy and all has been good.  We just returned from an extended time in Greece;  no issues there either.  There is a man there we learned about on a travel show about Greece who walks the hills, picking herbs, pods, etc.  He is a very learned scholar, taught at the university level in Melbourne. It took a few days to locate him, but were finally successful. He too, is concerned about the additives and preservatives in American food (many of his customers are Americans, haven't been in the best of health, and have become healthier after visiting him). He suggested taking a food product from the US and the same product in Europe, and compare the different ingredients. Then ask why these things are being allowed in the US by the 'watch dog' of our foods and drugs. It would be amuzing if it weren't tragic. I'm presently looking for flour from Europe that I can make my own bread and pasta as the gluten-free bread is now $7.99 a (small) loaf.  BTW, studies are showing that many gluten-free individuals are becoming diabetic. My guess is because the gluten-free products are high in carbs. This is only my experience and opinion garnished by my personal research.  I hope it helps.  
    • knitty kitty
      Taking Probiotics but Still Getting Sick After Gluten – Advice?

      By knitty kitty · Posted

      Symptoms that get worse if you don't supplement is a sign of malabsorption, possibly due to Celiac disease. Blood tests for nutritional deficiencies are not very accurate, and should be done when you have been off of supplements for eight to twelve weeks, otherwise the vitamin supplements you've taken will be measured.  The blood circulation system is a transportation system.  It transports the vitamins you've absorbed around the body, but blood tests don't give an accurate picture of the vitamin and mineral stores inside organs and tissues where they are actually used.  You can have "normal" blood levels but still have deficiencies.  This is because the brain demands stored nutrients be put into the blood stream to supply important organs, like the brain and heart, while other organs do without.   If you are taking Thiamine Mononitrate in your supplements, you are probably low in thiamine.  Thiamine Mononitrate is used in many supplements because it won't break down sitting on a shelf.  This also means Thiamine Mononitrate is difficult for the body to utilize.  Only thirty percent of Thiamine Mononitrate on the label is absorbed and even less is able to be utilized by the body.  A different form of Thiamine called Benfotiamine has been shown to promote intestinal healing.   Talk to your doctor about doing a genetic test to look for Celiac markers.   I'm concerned that if you do a gluten challenge (10 grams of gluten per day for a minimum off two weeks) in your weakened state, the nutritional deficiencies will become worse and possibly life threatening.  
    • ElisaAllergiesgluten
      Allergy medication: cetirizine by the HealthA2Z is it gluten free?

      By ElisaAllergiesgluten · Posted

      Hello, good afternoon!   I apologize, I didn’t see a notification and I’m just reading this. Thank you so much for sharing your thoughts and the link. Yes you are absolutely right, even so trying to get a response from them has been extremely difficult. They don’t answer but I will your practice of “guilty until proven innocent.”   I like and have a sense of trust here in this website, everyone is honest and thoughts are raw. The mutual understanding is amazing!   thank you Scott!
    • Scott Adams
      Draft gluten-free ciders… can they be trusted ?

      By Scott Adams · Posted

      I'd go with a vodka tonic, but that's just me😉
    • Rejoicephd
      Draft gluten-free ciders… can they be trusted ?

      By Rejoicephd · Posted

      That and my nutritionist also said that drinking cider is one of the worst drink choices for me, given that I have candida overgrowth.  She said the combination of the alcohol and sugar would be very likely to worsen my candida problem.  She suggested that if I drink, I go for clear vodka, either neat or with a splash of cranberry.   So in summary, I am giving ciders a rest.  Whether it's a gluten risk or sugars and yeast overgrowth, its just not worth it.
×
×
  • 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.