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jilliann

Gluten Bread Weird Taste/smell

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Hello,

Just tried 1st gluten-free bread: UDIS WHITE.

What ingredient gives gluten free bread an off greeny/metalic/raw flour flavor. I've recently tried UDIS white bread, and could not stand the smell/taste. I'm wondering: is it the rice flour, tapioca starch/products, potato starch, or canola oil?

Mariposa bagels has a similar smell/taste, but not as strong (more palatable). So I'm wondering which grain could be causing this odor/flavor?

Thank you!

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Celiac.com Sponsor (A8):

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Welcome to the board. How long have you been gluten free? I ask because it can take a while before our taste 'memories' of bread fade. For some gluten free breads can have a strange taste at first. Some people find it helps to go a couple months without bread before trying the gluten free ones. Most of our breads are also better toasted or warmed.

Not everyone likes the same breads, for example, I can't stand ones with flax or bean flour and don't tolerate ones with soy. Others can't stand the plain white Udi's that I like the best. All we can do is try different ones until we find one we tolerate and like.


Courage does not always roar, sometimes courage is the quiet voice at the end of the day saying

"I will try again tommorrow" (Mary Anne Radmacher)

Diagnosed by Allergist with elimination diet and diagnosis confirmed by GI in 2002

Misdiagnoses for 15 years were IBS-D, ataxia, migraines, anxiety, depression, fibromyalgia, parathesias, arthritis, livedo reticularis, hairloss, premature menopause, osteoporosis, kidney damage, diverticulosis, prediabetes and ulcers, dermatitis herpeformis

All bold resoved or went into remission in time with proper diagnosis of Celiac November 2002

 Gene Test Aug 2007

HLA-DQB1 Molecular analysis, Allele 1 0303

HLA-DQB1 Molecular analysis, Allele 2 0303

Serologic equivalent: HLA-DQ 3,3 (Subtype 9,9)

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Funny you post this. Someone posted about Rudi's having an odd smell - and I hadn't noticed it.

Well, the last loaf I bought had a smell to it. I think the new one does, too.

Luckily, I found it dissipates and doesn't affect the taste.

It is a weird smell, though. And Rudi's is my favorite.

I haven't noticed it in any of the plain flours I've bought, so I cant pinpoint it.


Apparently there is nothing that cannot happen today. ~ Mark Twain

Probable Endometriosis, in remission from childbirth since 2002.

Hashimoto's DX 2005.

Gluten-Free since 6/2011.

DH (and therefore Celiac) dx from ND.

Responsive to iodine withdrawal for DH (see quote, above).

Genetic tests reveal half DQ2, half DQ8 - I'm a weird bird!

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I have allergies, haven't smelt in years, lol. But I did have to stop bread for quite a while before going back. Now I like Udi's white breads the best.

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I'm not a fan of Udi's either. :blink: It had a weird texture to me. I suppose it's better than the other store bought ones, but I'm not a huge fan. I just make my own... but I really got over the bread thing. Go with the romaine, better for ya! ;)


Be yourself, everyone else is taken.

Oscar Wilde

Gluten free November 2007

IgA Deficient, Neg Bloodwork, Double DQ2 Positive

Dietary and Genetic Diagnosis June 2, 2008

Soy free Jan 09

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Try the Udi's whole grain. It has a more normal taste to me. The suggestion to go off bread altogether is a good one. After a while, I forgot what "egular" bread tasted like. Donuts... not so much!

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