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

Kinnikinnick's New Soft Bread And Baguette

love2travel

Recommended Posts

love2travel Mentor
love2travel
Posted

I was recently in Edmonton where Kinnikinnick has its store and bakery. I was curious about the new soft bread so am writing a bit of a review on that and the baguette.

Soft bread - it really is soft. You actually do not need to toast it (for 22 minutes!) before you eat it. It actually holds together. The slices are Udi size, unfortunately. However, I recommend it as it passed the usual tests: it didn't fall apart when spreading stuff on it, it did not crumble and it tasted good. It is $4.99 CDN which is a great price. Next time I'm buying more than just two loaves.

Fresh baguette - I was thrilled to see a baguette that actually looks like a baguette. I grabbed two immediately (one white, one multi-grain). Alas, the white one was just ok. The other is in my freezer. My expectations were too high I suppose. It tasted nearly identical to the baguettes I make with the same texture. For some reason I was sort of expecting it to actually taste like a traditional baguette but it definitely did not. Believe me - there is no way I will forget what one tastes like. However, it was certainly a lot of fun using half of it as garlic bread and the other half for a pressed sandwich. It smelled wonderful. They are $3.75 each CDN and still worth it - mine are expensive to make.

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

Celiac.com Sponsor (A8-M):


Silencio Enthusiast
Silencio
Posted

I have been to the Kinnikinnick store twice to get bread and hamburger buns and I find the bread slices quite a bit bigger than Udis and the loafs are also much bigger. Its the only bread I will eat now. I have to take the city bus quite a ways but its worth it. I also grabbed a few pizza buns. It was a very soft, fresh cinnamon bun with pizza sauce. I havent had anything that good since going gluten free.

love2travel Mentor
love2travel
Posted
  • Author

I have been to the Kinnikinnick store twice to get bread and hamburger buns and I find the bread slices quite a bit bigger than Udis and the loafs are also much bigger. Its the only bread I will eat now. I have to take the city bus quite a ways but its worth it. I also grabbed a few pizza buns. It was a very soft, fresh cinnamon bun with pizza sauce. I havent had anything that good since going gluten free.

My loaves must have been squished because I compared. You are right about the loaf size - they are larger than Udi's. I much prefer them to Udi's as well. Glutino is still good (the largest slices) but these Kinnikinnick ones have them beat I think.

Oh, yes - the pizza bun! I tried one of those, too, and it was good. Edmonton has certainly come a long way. Whenever we go there I envy those who have quick access to so many places including restaurants. We have nothing in our town. However, we still go regularly enough and I am so grateful that it is only three hours away! Could be a lot worse. ;)

Monklady123 Collaborator
Monklady123
Posted

Fresh baguette - I was thrilled to see a baguette that actually looks like a baguette. I grabbed two immediately (one white, one multi-grain). Alas, the white one was just ok. The other is in my freezer. My expectations were too high I suppose. It tasted nearly identical to the baguettes I make with the same texture. For some reason I was sort of expecting it to actually taste like a traditional baguette but it definitely did not. Believe me - there is no way I will forget what one tastes like. However, it was certainly a lot of fun using half of it as garlic bread and the other half for a pressed sandwich. It smelled wonderful. They are $3.75 each CDN and still worth it - mine are expensive to make.

The soft bread sounds yummy, I'll have to look around and see if we have it anywhere here (east coast USA). But for the baguette -- have you tried Against The Grain? In my area we can buy it at Whole Foods. It is SO similar to a "real" baguette. In my store they're in the freezer section, and they're much smaller than the long baguette you buy in the paper wrapper. But VERY good. The only problem with them is that I can sit down and eat the whole thing, with butter. :ph34r: Can you say calories? :blink: lol

love2travel Mentor
love2travel
Posted
  • Author

The soft bread sounds yummy, I'll have to look around and see if we have it anywhere here (east coast USA). But for the baguette -- have you tried Against The Grain? In my area we can buy it at Whole Foods. It is SO similar to a "real" baguette. In my store they're in the freezer section, and they're much smaller than the long baguette you buy in the paper wrapper. But VERY good. The only problem with them is that I can sit down and eat the whole thing, with butter. :ph34r: Can you say calories? :blink: lol

Unfortunately the nearest Whole Foods is probably about 2,000 miles away BUT we are supposed to get one only about 800 miles away soon! They sound very good. I have heard a lot of excellent stuff about Against the Grain.

I know what you mean about calories - by the sounds of things, I could quite easily polish off a few dripping with butter at one sitting myself! :P Maybe with a side of bacon. :lol:

pricklypear1971 Community Regular
pricklypear1971
Posted

Unfortunately the nearest Whole Foods is probably about 2,000 miles away BUT we are supposed to get one only about 800 miles away soon! They sound very good. I have heard a lot of excellent stuff about Against the Grain.

I know what you mean about calories - by the sounds of things, I could quite easily polish off a few dripping with butter at one sitting myself! :P Maybe with a side of bacon. :lol:

I'm pretty sure you can order it from an online store.

The appearance and texture is amazing. Unlike anything else gluten-free. I like it for French toast. I know...why ruin it like that, right??? Here's my deep dark secret - it makes me sad to eat it. Makes me want real French bread (the texture isn't THAT good :) ).

mamaw Community Regular
mamaw
Posted

Okay, you have me confused! What the heck is a cinnamon bun with pizza sauce? I went to the Kinnickinnick site & didn't find a pizza bun on the product list>>>>I did find a cinnamon roll!

I will have to try the bread as I'm all Rudi's--Udi's out. Also Genius breaded out! I need a change for sure.

I also have heard that The Three Bakers Bread(formally the grainless baker) has a new 7 grain bread that is very good...anyone try it yet?

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

Celiac.com Sponsor (A8-M):


Silencio Enthusiast
Silencio
Posted

Cinnamon bun with pizza sauce is just a regular cinnamon bun roll without all the cinnamon stuff on it. I never seen it on their site either. They make stuff like that and cupcakes with a bunch of others that I dont think are on the website.

mamaw Community Regular
mamaw
Posted

Thanks I just didn'tget the cinnamon & pizza sauce!!!. It must be new items they are trying out to see if they would be good sellers then maybe they go onto the website???!!

I really like their krispy rice cereal....I was going to try the new soft breads & thought maybe I'd try the pizza bunbut I guess not!

thanks for the info....

Archived

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

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


  • Member Statistics

    • Total Members
      132,137
    • Most Online (within 30 mins)
      7,748
    Jamy
    Newest Member
    Jamy
    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

    • Sarah Grace
      Headaches / Migraines and Hypoglycaemia

      By Sarah Grace · Posted

      Dear Kitty Since March I have been following your recommendations regarding vitamins to assist with various issues that I have been experiencing.  To recap, I am aged 68 and was late diagnosed with Celiac about 12 years ago.  I had been experiencing terrible early morning headaches which I had self diagnosed as hypoglycaemia.  I also mentioned that I had issues with insomnia, vertigo and brain fog.   It's now one year since I started on the Benfotiamine 600 mg/day.  I am still experiencing the hypoglycaemia and it's not really possible to say for sure whether the Benfotiamine is helpful.  In March this year, I added B-Complex Thiamine Hydrochloride and Magnesium L-Threonate on a daily basis, and I am now confident to report that the insomnia and vertigo and brain fog have all improved!!  So, very many thanks for your very helpful advice. I am now less confident that the early morning headaches are caused by hypoglycaemia, as even foods with a zero a GI rating (cheese, nuts, etc) can cause really server headaches, which sometimes require migraine medication in order to get rid off.  If you are able to suggest any other treatment I would definitely give it a try, as these headaches are a terrible burden.  Doctors in the UK have very limited knowledge concerning dietary issues, and I do not know how to get reliable advice from them. Best regards,
    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

      @rei.b,  I understand how frustrating starting a new way of eating can be.  I tried all sorts of gluten-free processed foods and just kept feeling worse.  My health didn't improve until I started the low histamine AIP diet.  It makes a big difference.   Gluten fits into opioid receptors in our bodies.  So, removing gluten can cause withdrawal symptoms and reveals the underlying discomfort.  SIBO can cause digestive symptoms.  SIBO can prevent vitamins from being absorbed by the intestines.  Thiamine insufficiency causes Gastrointestinal Beriberi (bloating, abdominal pain, nausea, diarrhea or constipation).  Thiamine is the B vitamin that runs out first because it can only be stored for two weeks.  We need more thiamine when we're sick or under emotional stress.  Gastric Beriberi is under recognised by doctors.  An Erythrocyte Transketolace Activity test is more accurate than a blood test for thiamine deficiency, but the best way to see if you're low in thiamine is to take it and look for health improvement.  Don't take Thiamine Mononitrate because the body can't utilize it well.  Try Benfotiamine.  Thiamine is water soluble, nontoxic and safe even at high doses.  I thought it was crazy, too, but simple vitamins and minerals are important.  The eight B vitamins work together, so a B Complex, Benfotiamine,  magnesium and Vitamin D really helped get my body to start healing, along with the AIP diet.  Once you heal, you add foods back in, so the AIP diet is worth doing for a few months. I do hope you'll consider the AIP diet and Benfotiamine.
    • captaincrab55
      Finding gluten free ingredients

      By captaincrab55 · Posted

      Imemsm, Most of us have experienced discontinued, not currently available or products that suddenly become seasonal.   My biggest fear about relocating from Maryland to Florida 5 years ago, was being able to find gluten-free foods that fit my restricted diet.  I soon found out that the Win Dixie and Publix supper markets actually has 99% of their gluten-free foods tagged, next to the price.  The gluten-free tags opened up a  lot of foods that aren't actually marked gluten-free by the manufacture.  Now I only need to check for my other dietary restrictions.  Where my son lives in New Hartford, New York there's a Hannaford Supermarket that also has a gluten-free tag next to the price tag.  Hopefully you can locate a Supermarket within a reasonable travel distance that you can learn what foods to check out at a Supermarket close to you.  I have dermatitis herpetiformis too and I'm very sensitive to gluten and the three stores I named were very gluten-free friendly.  Good Luck 
    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      Okay well the info about TTG-A actually makes a lot of sense and I wish the PA had explained that to me. But yes, I would assume I would have intestinal damage from eating a lot of gluten for 32 years while having all these symptoms. As far as avoiding gluten foods - I was definitely not doing that. Bread, pasta, quesadillas (with flour tortillas) and crackers are my 4 favorite foods and I ate at least one of those things multiple times a day e.g. breakfast with eggs and toast, a cheese quesadilla for lunch, and pasta for dinner, and crackers and cheese as a before bed snack. I'm not even kidding.  I'm not really big on sugar, so I don't really do sweets. I don't have any of those conditions.  I am not sure if I have the genes or not. When the geneticist did my genetic testing for EDS this year, I didn't think to ask for him to request the celiac genes so they didn't test for them, unfortunately.  I guess another expectation I had is  that if gluten was the issue, the gluten-free diet would make me feel better, and I'm 3 months in and that hasn't been the case. I am being very careful and reading every label because I didn't want to screw this up and have to do gluten-free for longer than necessary if I end up not having celiac. I'm literally checking everything, even tea and anything else prepacked like caramel dip. Honestly its making me anxious 😅
    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

      So you're saying that you think you should have severe intestinal damage since you've had the symptoms so long?   DGP IgG antibodies are produced in response to a partial gluten molecule.  This is different than what tissue transglutaminase antibodies are  produced in response to.   TTg IgA antibodies are produced in the intestines in response to gluten.  The tTg IgA antibodies attack our own cells because a structural component in our cell membranes resembles a part of gluten.  There's a correlation between the level of intestinal damage with the level of tTg antibodies produced.  You are not producing a high number of tTg IgA antibodies, so your level of tissue damage in your intestines is not very bad.  Be thankful.   There may be reasons why you are not producing a high quantity of tTg IgA antibodies.  Consuming ten grams or more of gluten a day for two weeks to two months before blood tests are done is required to get sufficient antibody production and damage to the intestines.  Some undiagnosed people tend to subconsciously avoid lots of gluten.  Cookies and cakes do not contain as much gluten as artisan breads and thick chewy pizza crust.  Anemia, diabetes and thiamine deficiency can affect IgA antibody production as well.   Do you carry genes for Celiac?  They frequently go along with EDS.
×
×
  • 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.