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

Ener-G Breads - Alternatives?

CrockAlley

Recommended Posts

CrockAlley Newbie
CrockAlley
Posted

I've been using Ener-G breads for my lunch sandwiches for months now, and I've accidentally purchased a moldy loaf twice, and I've seen moldy loaves in the stores countless times. I was just making up my sandwich before work, and in the middle of the loaf, mold! Ugh! I have to think of something else to eat beside sandwiches.

Are there any other good breads out there? Ener-G was edible if I toasted it.

Thanks.

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

Celiac.com Sponsor (A8-M):


tTG-killer Newbie
tTG-killer
Posted

When I was first diagnosed I started out using Ener-G bread and was not impressed to say the least. I am still new at the diet but have found I much prefer Canyon Bakehouse or Udi's bread.

TiaMichi2 Apprentice
TiaMichi2
Posted

I've been using Ener-G breads for my lunch sandwiches for months now, and I've accidentally purchased a moldy loaf twice, and I've seen moldy loaves in the stores countless times. I was just making up my sandwich before work, and in the middle of the loaf, mold! Ugh! I have to think of something else to eat beside sandwiches.

Are there any other good breads out there? Ener-G was edible if I toasted it.

Thanks.

Hello, when first diagnosed I also had the bread "trial and error" experience. Ener-G was only tried once, did not like it, then I tried Dr. Schar, but they use whole egg in it and it upsets my tummy, however eggs white I can tolerate, so when Udi's came in the market I was delighted, been using it since with no problems.

Hope this helps,

-Miriam

Silencio Enthusiast
Silencio
Posted

I used to only eat Udis bread til I heard about kinnikinnick's new Soft Bread. Its by far the best out there. Only thing that comes somewhat close is Glutino Genius but I dont touch it unless I cant find kinnikinnick

pricklypear1971 Community Regular
pricklypear1971
Posted

Just about anything, including a rock, is better than Ener-G.

I like Rudi's Original (not Udi's). I also like baking from a mix - King Arthur is good. Someone reco'd Sun Flour mix to me and I'm going to try it.

CrockAlley Newbie
CrockAlley
Posted
  • Author

Wow, sounds like a lot of people don't like Ener-G! It's all I've had for months! I don't mind it too much (aside from the mold), if it's toasted. But I'm glad to hear that there's better stuff out there. I'm going shopping tonight.

Thanks!

Skylark Collaborator
Skylark
Posted

Ener-G is about my least favorite. I only buy it if I'm flat-out desperate. I hear it makes good stuffing since it's so dry. :lol: My favorites are Rudi's or Schar. Udi's is good too.

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

Celiac.com Sponsor (A8-M):


Christine0125 Contributor
Christine0125
Posted

I also vote for Udi's for sandwiches!

I tasted some Breads by Anna over the weekend at a gluten free vendor fair and may try making some of those as they were quite tasty.

Mateto Enthusiast
Mateto
Posted

Ener-G I've never had, but by the sounds of this forum, I don't think I want to!

Anyhow, can you get Genius breads? Kinnikinnick is supposed to be excellent. Udi's is good, as is Rudi's. But, El Peto is hit and miss.

Have you tried to make your own? It's much, much, much, much better because you control what and how MUCH of what goes in.

CrockAlley Newbie
CrockAlley
Posted
  • Author

I bought some Udi's, and I'm shocked at the quality! I'll be sticking with that for a while.

GF Lover Rising Star
GF Lover
Posted

Udi's rules. Welcome to the world of yummy bread. Rudy's has a cinnamon and raisin bread. Also sold frozen. I don't bake my own bread so I'm with these guys forever. Glad you found one you like. Udi's also has hamburger buns now. Grill Time. Be well

beachbirdie Contributor
beachbirdie
Posted

I've been using Ener-G breads for my lunch sandwiches for months now, and I've accidentally purchased a moldy loaf twice, and I've seen moldy loaves in the stores countless times. I was just making up my sandwich before work, and in the middle of the loaf, mold! Ugh! I have to think of something else to eat beside sandwiches.

Are there any other good breads out there? Ener-G was edible if I toasted it.

Thanks.

If Ener-g was the only bread available, I'd go without bread. It's awful, in my opinion.

There is another thread, but I can't remember which one, where someone suggested using a bell pepper to hold sandwich fillings. I think they meant to open from the top, but I imagined it sliced lengthwise, kind of like a little boat, and eaten like an open-faced sandwich. Only works if you like bell peppers, LOL! My family does, they loved the suggestion.

I also found a recipe at Open Original Shared Link for some pancake things that go with the grain-free specific carbohydrate diet...you could make those or grain-free crepes and make sandwich roll-ups, if you are not allergic/sensitive to nuts. They both use almond flour.

If you don't want to make your own, Udi's and Kinnikinnick are the best out there. Around here you have to find it in the freezer section, and not all our stores carry it. If you're in the big city, you will find it at Whole Foods for sure, my mom's Whole Foods has both fresh and frozen.

Archived

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

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. Scott Adams
      - Scott Adams replied to xxnonamexx's topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      FDA looking for input on Celiac Gluten sensitivity labeling PLEASE READ and submit your suggestions

      Thank you for sharing this — it’s really important. The FDA is actively seeking public input on improving gluten and ingredient labeling, which could directly impact how people with celiac disease and gluten sensitivity shop and stay safe. Clearer labeling would help reduce accidental gluten exposure and make it easier to identify hidden sources of gluten in ...
    2. Scott Adams
      - Scott Adams replied to lizzie42's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      1

      Low iron and vitamin d

      A low tTG is great news, but it doesn’t always mean the small intestine has fully healed yet—iron and vitamin D absorption can lag behind for months or even years, especially in young children. Many kids need supplements for a period of time while the gut repairs itself, and that doesn’t necessarily mean it will be lifelong. Morning stomach pain is also ...
    3. Scott Adams
      - Scott Adams replied to xxnonamexx's topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      Healthy Gluten Free Foods low sugar that you found?

      A lot of gluten-free packaged foods do rely on extra sugar, starches, or sodium to replace texture and flavor, so focusing on simpler options makes sense. Many people do better with naturally gluten-free proteins like eggs, plain yogurt, nuts, seeds, hummus, beans, and minimally processed protein bars with lower added sugar and higher fiber. Pairing those...
    4. Scott Adams
      - Scott Adams replied to lizzie42's topic in Traveling with Celiac Disease
      1

      Trip to Anaheim/Disney

      This article is a few of years old, but my still be helpful.
    5. trents
      - trents commented on Scott Adams's article in Winter 2026 Issue
      14

      Can You Really Trust Gluten-Free Menus? What Every Celiac Needs to Know Before Eating Out

      This is likely dependent on the sensitivity of the individual celiac.
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,242
    • Most Online (within 30 mins)
      7,748
    Maya Baum
    Newest Member
    Maya Baum
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • Scott Adams
      FDA looking for input on Celiac Gluten sensitivity labeling PLEASE READ and submit your suggestions

      By Scott Adams · Posted

      Thank you for sharing this — it’s really important. The FDA is actively seeking public input on improving gluten and ingredient labeling, which could directly impact how people with celiac disease and gluten sensitivity shop and stay safe. Clearer labeling would help reduce accidental gluten exposure and make it easier to identify hidden sources of gluten in foods. I encourage everyone here who is affected by celiac or gluten sensitivity to read the announcement and submit their own suggestions — real lived experience matters and can influence policy changes that benefit the whole community.
    • Scott Adams
      Low iron and vitamin d

      By Scott Adams · Posted

      A low tTG is great news, but it doesn’t always mean the small intestine has fully healed yet—iron and vitamin D absorption can lag behind for months or even years, especially in young children. Many kids need supplements for a period of time while the gut repairs itself, and that doesn’t necessarily mean it will be lifelong. Morning stomach pain is also commonly reported in celiac kids and can be related to slow healing, reflux, motility, or even low iron itself. It sounds like the supplements are clearly helping, which is reassuring, and ongoing monitoring with her doctor can help determine when (or if) doses can be reduced as absorption improves. The most common nutrient deficiencies associated with celiac disease that may lead to testing for the condition include iron, vitamin D, folate (vitamin B9), vitamin B12, calcium, zinc, and magnesium.  Unfortunately many doctors, including my own doctor at the time, don't do extensive follow up testing for a broad range of nutrient deficiencies, nor recommend that those just diagnosed with celiac disease take a broad spectrum vitamin/mineral supplement, which would greatly benefit most, if not all, newly diagnosed celiacs. This article has more info:    
    • Scott Adams
      Healthy Gluten Free Foods low sugar that you found?

      By Scott Adams · Posted

      A lot of gluten-free packaged foods do rely on extra sugar, starches, or sodium to replace texture and flavor, so focusing on simpler options makes sense. Many people do better with naturally gluten-free proteins like eggs, plain yogurt, nuts, seeds, hummus, beans, and minimally processed protein bars with lower added sugar and higher fiber. Pairing those with whole foods can help you feel more “normal” without triggering symptoms. Subscription boxes can be hit or miss, so checking labels carefully and using them as an occasional supplement—rather than a staple—often works best.
    • Scott Adams
      Trip to Anaheim/Disney

      By Scott Adams · Posted

      This article is a few of years old, but my still be helpful.  
    • knitty kitty
      Accuracy of testing concerns

      By knitty kitty · Posted

      Welcome to the forum, @McKinleyWY, For a genetic test, you don't have to eat gluten, but this will only show if you have the genes necessary for the development of Celiac disease.  It will not show if you have active Celiac disease.   Eating gluten stimulates the production of antibodies against gluten which mistakenly attack our own bodies.  The antibodies are produced in the small intestines.  Three grams of gluten are enough to make you feel sick and ramp up anti-gluten antibody production and inflammation for two years afterwards.  However, TEN grams of gluten or more per day for two weeks is required to stimulate anti-gluten antibodies' production enough so that the anti-gluten antibodies move out of the intestines and into the bloodstream where they can be measured in blood tests.  This level of anti-gluten antibodies also causes measurable damage to the lining of the intestines as seen on biopsy samples taken during an endoscopy (the "gold standard" of Celiac diagnosis).   Since you have been experimenting with whole wheat bread in the past year or so, possibly getting cross contaminated in a mixed household, and your immune system is still so sensitized to gluten consumption, you may want to go ahead with the gluten challenge.   It can take two years absolutely gluten free for the immune system to quit reacting to gluten exposure.   Avoiding gluten most if the time, but then experimenting with whole wheat bread is a great way to keep your body in a state of inflammation and illness.  A diagnosis would help you stop playing Russian roulette with your and your children's health.      
×
×
  • 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.