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ScarlettsMommy

Someone Said Udi's Is The Best Bread And I Dont Like It!

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I went to Trader Joes and they told me to buy the Udi's brand. Im new to this so to me the texture is like a dry sponge. I cant take it. And thats the best? If so Lord help me now. I made a cheesebuger tonight and put it on a Udi's hamburger bun. I picked out half of the inside of the bun out to make it as thin as possible. Are there any others out there that arent dry and spongy?

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I went to Trader Joes and they told me to buy the Udi's brand. Im new to this so to me the texture is like a dry sponge. I cant take it. And thats the best? If so Lord help me now. I made a cheesebuger tonight and put it on a Udi's hamburger bun. I picked out half of the inside of the bun out to make it as thin as possible. Are there any others out there that arent dry and spongy?

There is no way to re-produce regular gluten free bread products, as you know it. I would strongly suggest that you not try to replace what you are familiar with. IT WON'T BE THE SAME! Don't try! You will waste you money, initially.

In the mean time, you need to learn the diet. It's a steep leaning curve. Are you up for it? If so, we're here to help.

Just go naturally gluten free and after that, go shopping one gluten free product at a time.

There are so many assets on this forum. We have all been in your shoes. Take a walk around.

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If I cant reproduce the foods I normally eat..I would spiral into a deeper depression that I am already in from this diagnosis. Not eating out everyday has already had me crying for the past 3 days.

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If I cant reproduce the foods I normally eat..I would spiral into a deeper depression that I am already in from this diagnosis. Not eating out everyday has already had me crying for the past 3 days.

You can, but you have to be patient. All good things in time!

By your user name, I assume you are Scarlett's Mom. What better reason to be healthy? What better reason to eat healthy?

Eating gluten free is just another name of eating what our bodies need.

I hope you have a Wendy's close by. I can offer safe suggestions:

http://www.wendys.com/food/pdf/us/nutrition.pdf

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Yes I do have a Wendys nearby..yea Scarlett is my daughter she will be 2 in about 3 weeks or so. I was perfectly healthy and then when I had her thats when everything started with my stomach and feeling sick. I read that pregnancy and childbirth can trigger celiac =0/

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I read that pregnancy and childbirth can trigger celiac =0/

The stress of childbirth is often cited as the trigger to activate celiac disease.

You are in the beginning of this journey. It is normal to go through a grieving process: denial, anger, bargaining, depression, and acceptance.

We all went through the hard stages. It does get better. Soon you will focus on the things that you CAN eat instead of missing the ones you no longer can eat.

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You cannot reproduce gluten that you've normally eaten, especially anything breadlike tha'st flaky and fluffy. But there are many tons of good things for people with celiac to eat.

richard

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Yes I do have a Wendys nearby..yea Scarlett is my daughter she will be 2 in about 3 weeks or so. I was perfectly healthy and then when I had her thats when everything started with my stomach and feeling sick. I read that pregnancy and childbirth can trigger celiac =0/

Yes, you are right...there can be several triggers with pregnancy being one of them. Most likely, you may have a family gene, or a family history of intestinal issues.

I have a grand daughter who will be two on Jan 31.

Make sure you choose the healthy road, so you can see Scarlett grow up. That's so important in my life! :) I want to see my granddaughter grow and prosper and I want to be a part of it. I know you do too! :D Scarlett needs you to be healthy!

We can help you though your diet, if you need...we are here to help.

xxxooo

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Just remember, you really can do this -- one day at a time, and then another one, and pretty soon it all becomes second nature. And once you no longer remember the things you are now craving you will discover new taste sensations and new ways of cooking to take their place. But it is a learning process, so one foot in front of the other for now.... :)

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When I first went gluten free I tried different gluten free breads. Oh, they were so horrible. I then decided I would just do with out. I occasionally would use corn tortillas. I decided about6-8 months later to try some bread. I did like the Udi's. That said, yes it is on the dry side. I have found that I wrap it in really moist paper towles when I defrost it. To keep it from drying out in my kids lunch I will also wrap it in a moist paper towel. It works pretty good.

Now I'm able to eat something and not compare it to it's wheat counterpart. I just view it for what it is and decide if I like it or not. This will take some time, so try to explore things that you can have that are naturally gluten free. I loved my burgers wrapped in lettuce for a long time. I wrapped my hotdogs in warmed corn tortillas. I still do like these even now. Lately I have been making crepes and using them as sandwich wraps. YUM, and the ideas to put in them are endless.

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Roda's suggestion is the best one (wet paper towel). Don't grill them!

Kinnikinnick has a bun that is more like a roll. It falls apart easily, though.

I've learned to use very few bread products - hamburger and hot dog buns are the two I buy because I simply can't replicate them and they are so specific.

Bread crumbs or bread chunks in dressing are fine, or as a topping on casseroles. I eat a rare bagel but have tons of stuff on it - cream cheese, lockes, etc.

Baked goods are easier but you do have to accept some old recipes won't work, but you will find new loves that are just as wonderful.

Eating out is tough. If you are used to fast good I think that will be your biggest adjustment. Fast food is probably the biggest gamble gluten-free-wise, IMO. A good restaurant, who makes everything from scratch is an excellent gamble.

This is a big adjustment...on top of all your intentions your body will throw you curve balls. You just have to roll with it.

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Regarding Udi's bread, if you place several slices in a plastic sandwich bag and seal it....and then place it in a warm place (like in a car on a warm day), the bread steams and "almost" seems like regular bread. Also, if you make a grilled cheese sandwich, it usually comes out nice.

Personally, I prefer Rudi's bread now, which seems a lot more like how I remember real bread tasting. As for sourdough bread, I eat Against the Grain Gourmet baguettes--VERY close to the real thing.

I don't bother using gluten-free hamburger buns (except when I visit my daughter in Australia--their gluten-free hamburger buns are great!). I just wrap my burger in lettuce, and I actually prefer it this way now. I don't think I could go back to eating regular hamburger buns. I also like to make BLTs without bread--I just wrap the bacon and tomato slices in large lettuce leaves--yum!

There are many, MANY things that you can make gluten free that taste just like the foods you remember: lasagna, ravioli, homemade macaroni and cheese, spaghetti, pizza, etc. Once you find the brands of gluten-free foods you like and are able to re-create gluten-free versions of your homemade meals, you'll feel much better about this diet. I don't miss wheat at all....except for croissants.

I don't know where you life, but BJ's Brewhouse and Grill serves a great gluten-free pizza and gluten-free beer. Where do you live? I'm sure many of us here can direct you to some great gluten-free restaurant meals.

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thank you all...and to the previous poster..i live in South Pennsylvania/ the Maryland Border. I am from Baltimore, MD and my whole family (mom dad and husband) all work in Baltimore so I am down there all the time, and I plan on moving back to Baltimore...So i have been looking for places in Baltimore. I found one pizza shop that makes gluten free pizza in Baltimore as well. Even if I did get used to the Udi's bread...its so small! The slices are so tiny if I made a grilled cheese Id have to rip the cheese in half it seems. This is only my 3rd day gluten-free so I am ranting on here b/c apparently my family finds is annoying and I keep telling them, "You dont know what im going through. You can tell me all u want how ill get over it, but yet you can still go on eating what you want." It just feels good to rant on a forum where everyone has this disease. I also have Crohns..so ive been given a medicine for that as well....waiting on the bloodwork to come back to make sure I can even take it. Strong stuff apparently. But I am curious as to what side of my family the Celiac comes from. My brother has Crohns as does my cousin on my dads side, so I know the Crohns is from THAT side. I heard Celiac is Irish roots, and my mothers father is full Irish...hmm...

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20% of Crohn's patients are Celiac.

So it MAY run together....

If you want to tweak your brother lay that one out with an Udi's grilled cheese. Make sure you smile.

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With that store- bought ****, you need to warm it up in the microwave or a dedicated toaster before using, if you want it to be more white - bread like.

Just keep eating gluten free, it start tasting normal after a few days or weeks. :rolleyes:

The breads are smaller because they are denser and heavier.

I would suggest you learn to make microwave bun-in-a-cups if you are a person who must have a fresh hamburger or sandwich bun. They're fast once you find what flours you want to use, and they're easy and fresh, and can be customized to tastes and dietary needs. You take a baking ramekin and put enough gluten free batter made with an egg into it to make one bun, and bake it in the microwave for 1.5 to 2 minutes and end up with a bun. You could start this experiment with a bag of Pamela's gluten-free flour.

I would rather have mine in lettuce wrap, a bun seems too much. I would also rather have potatoes, fried, with it. :rolleyes:

You might be a "supertaster" who has more taste buds than the average person, they are more prone to not liking the alternative ingredients. Do you dislike aged cheese and broccoli flavors, that's the sign of one. I'm not, but I'm the opposite, I don't mind bean flours but I really dislike most ground flax, and I can taste xanthan gum. My spouse is not gluten free but eats that way at home and sometimes out when we eat at a restaurant, and he can actually tell now whether or not something has rice flour in it, by the texture, which I am not as accurate with. B)

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Go and pick up a loaf of Glutino Genius bread. People say that Udi's is the best but this stuff is supposed to be even better, bigger and cheaper. I havent tried it myself but im looking forward to it.

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I went to Trader Joes and they told me to buy the Udi's brand. Im new to this so to me the texture is like a dry sponge. I cant take it. And thats the best? If so Lord help me now. I made a cheesebuger tonight and put it on a Udi's hamburger bun. I picked out half of the inside of the bun out to make it as thin as possible. Are there any others out there that arent dry and spongy?

Try Canyon bread: Canyon Bakehouse It is certified gluten-free so no fears with getting sick and it's the best gluten-free bread I have found in almost 7 years of being gluten-free. I agree.....I don't like Udi's either, too dry. Canyon is moist and soft. No need to toast when making sandwiches. I buy mine at Whole Foods Market but you can mail order this bread. They make a Cinnamon and Raisin bread to die for. :D Their hamburger rolls are the best also...like real burger rolls.

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Back before the corn intolerance hit, I used to LOVE Canyon Bakehouse bread too. But I think the problem with Udi's is that you may have tried their WHITE bread. They make one that is a whole grain bread that LOOKS like white bread and has the taste and texture of French bread.

I must admit a bit of jealousy and frustration with all of these bread complaint threads. I can't eat any bread at all anymore, and if I could, I guarantee I would never complain. Try some EnerG tapioca bread. Then go buy some Udi's. I promise, the enerG is SO bad, it will make the Udi's seem like heaven.

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Try some EnerG tapioca bread. Then go buy some Udi's. I promise, the enerG is SO bad, it will make the Udi's seem like heaven.

:D:D:D

Ener-g was the only one around when I was diagnosed. It is like eating styrofoam. I used to send it in sandwiches with my DD for her lunch at school. The poor thing I didn't know that almost all gluten-free bread needed to be toasted or zapped to be edible and keep it from crumbling. She was very happy when I learned to make gluten-free bagels and sent those instead.

I agree with the others that you may want to hold off on gluten-free bread for a little bit. When you do try them again make sure you toast or zap them as it very much improves taste and texture.

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Try Canyon bread: Canyon Bakehouse It is certified gluten-free so no fears with getting sick and it's the best gluten-free bread I have found in almost 7 years of being gluten-free. I agree.....I don't like Udi's either, too dry. Canyon is moist and soft. No need to toast when making sandwiches. I buy mine at Whole Foods Market but you can mail order this bread. They make a Cinnamon and Raisin bread to die for. :D Their hamburger rolls are the best also...like real burger rolls.

I've heard a lot about this bread but it is not available here. Wonder if it is available anywhere in Canada?!

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IMHO - Rudi's bread is 1000x better than Udi's. :D

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IMHO - Rudi's bread is 1000x better than Udi's. :D

Rudi's is not available here, either, but I would like to try it. Perhaps some day...until then I will continue Glutino's Genius bread and my own. Not Udi's.

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Okay so Rudi's and Canyon it is! I will try those 2 they seem to be the popular choices.

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I've never been a big fan of bread, even before Celiac, thank goodness!

But, you can find some great breads and mixes at http://www.glutenfreegalley.com/default.html Your can bake your own or order fully baked. I really like to nutty breads and cinnamon raisin bread she makes. B)

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Back before the corn intolerance hit, I used to LOVE Canyon Bakehouse bread too. But I think the problem with Udi's is that you may have tried their WHITE bread. They make one that is a whole grain bread that LOOKS like white bread and has the taste and texture of French bread.

I must admit a bit of jealousy and frustration with all of these bread complaint threads. I can't eat any bread at all anymore, and if I could, I guarantee I would never complain. Try some EnerG tapioca bread. Then go buy some Udi's. I promise, the enerG is SO bad, it will make the Udi's seem like heaven.

Agreed! Far too many people complain and there is some really good gluten-free bread out there. The Genuis bread is also very, very good...close to Canyon in texture.

I do not agree that people should wait a while before trying gluten-free bread. I never thought gluten-free bread tasted bad but I was so sick a diagnosis, I think my body just gravitated to food that was gluten free. I do admit that the EnerG bread is beyond horrible but most of all the others I have tried were not bad at all. Some of us need to eat bread to keep our weight up....if I just eat totally unprocessed foods, I lose weight and I don't have the weight to lose. I like the Canyon because they use many different gluten-free flours so it's not just rice flour bread.

I hope you can return to bread at some point, bartfull. You never know...it could happen! ;)

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