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

I Need Good Bread!

roxieb73

Recommended Posts

roxieb73 Contributor
roxieb73
Posted

Ok I have been gluten free for 2 months. I found a decent or at least edible pasta but I can not find a decent bread!!! OMG I didn't think I would miss it so much but I just want a big juicy hamburger on a SOFT YUMMY WHITE bread!!! Anyone know where or how to get good bread???

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

Celiac.com Sponsor (A8-M):


bartfull Rising Star
bartfull
Posted

I guess I'm not like a lot of people. I never liked the "Wonderbread" types of bread. I used to buy French bread or Italian bread because I like a crusty bread with texture. That's why I love Udi's multi-grain bread.

But if you like that soft stuff, try Kinikinik (sp). Everyone says that is more like traditional store-bought bread. I have had their hamburger buns and they are soft and white as Wonderbread. Although they are too thick, you could always take a slice out of the middle to save for toasting later.

GottaSki Mentor
GottaSki
Posted

Have you tried Udi's or Canyon Bakehouse?

If you have and didn't like them, wait some time and try again. When I first went gluten-free I wasn't that impressed with Udi's considering the price, so we made bread for a few months. I tried Udi's again at closer to a year and I loved it - guess my taste/perspective on the cost changed a bit during that time. We love Canyon Bakehouse, but didn't have access to it until more recently. Udi's remains a staple because it is less expensive and easier to find.

love2travel Mentor
love2travel
Posted

Do you like baking? Some of us make our own bread. If you don't, try Kinnickinnik if you can find it. Their new soft bread is as large as regular bread (not Barbie sized) and it seriously does stay soft and does not need to be toasted. Before that my favourite commercial brand was Glutino Genius. And before that it was Udi's. :)

freeatlast Collaborator
freeatlast
Posted

I like Rudi's cinnamon raisin in the frozen section of your health food store. I even use the cinnamon raisin to make regular sandwiches on, toasted.

I think they have some online coupons out now. You can print off 2 for $1.00 off.

kittty Contributor
kittty
Posted

I really love the Schar baguettes. You crisp them up in the oven before eating, and they taste JUST like regular French baguettes. The problem is they're hard to find and expensive (about $7 for two small baguettes). WalMart often carries their regular soft rolls, but I don't like those nearly as much.

Open Original Shared Link

love2travel Mentor
love2travel
Posted

I really love the Schar baguettes. You crisp them up in the oven before eating, and they taste JUST like regular French baguettes. The problem is they're hard to find and expensive (about $7 for two small baguettes). WalMart often carries their regular soft rolls, but I don't like those nearly as much.

Open Original Shared Link

The baguettes ARE good. I can even get them at the DM in Croatia! We don't have any Schar products whatsoever where I live in Canada so when we go to Europe I try out as many as I can. :) Just another six itty bitty weeks! :D

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

Celiac.com Sponsor (A8-M):


birdie22 Enthusiast
birdie22
Posted

Another vote for Udi's multigrain. I take 2 slices out in the a.m. and by lunchtime at work it is thawed. No toasting needed.

Kelleybean Enthusiast
Kelleybean
Posted

Ok I have been gluten free for 2 months. I found a decent or at least edible pasta but I can not find a decent bread!!! OMG I didn't think I would miss it so much but I just want a big juicy hamburger on a SOFT YUMMY WHITE bread!!! Anyone know where or how to get good bread???

I second (third? Fourth?) the vote for Udi's bread. It's the closest to "regular" bread we've found. Also really love the Bella baking mixes - we do the multi-grain. I know it isn't white, but I'm not gluten free (my son is) and I still love this bread. There's a roll recipe included in the recipe, and even though there are a few steps to it it isn't at all difficult.

NorthernElf Enthusiast
NorthernElf
Posted

Does anyone have a good bread recipe ? I used to get the Kinnikinnick sunflower & flaxseed mix & make it - it was nice & fluffy ! They discontinued it.

I have bought Glutino's french breadmix and it's pretty good but very white !

~**caselynn**~ Enthusiast
~**caselynn**~
Posted

I use a mix called "Favorite Sandwich Bread". It's pretty good, I mix it in my bread machine but cook it in the oven. Sometimes I'll cook it in my Whoopie pie pan for hamburger buns!

luvs2eat Collaborator
luvs2eat
Posted

I've been a fan of Pamela'.s gluten free bread mix. I've purchased it in individual bags, in bulk packages of about 4 lbs., and finally in their 25-pound bag thru that big river in So. America store that we may or may not be allowed to mention. It's a good bread mix... only requiring a little oil, eggs, water, and yeast. I make a loaf a week... mostly in a bread loaf but sometimes in roll shapes.

  • 3 weeks later...
CeliacMom2008 Enthusiast
CeliacMom2008
Posted

A new company named Goodbye Gluten just sent our support group some samples. They are going to give Udi's and Rudi's a run for their money in my opinion. It is the closest thing to gluten bread I've found. Very soft and great texture. Great for sandwiches straight from the bag. Can't wait till it hits our grocery shelves!

mamaw Community Regular
mamaw
Posted

Goodbye Gluten bread is in the Pittsburgh grocery Giant Eagles...I agree its going to give Rudi's & UDi's a run for their money.....

love2travel Mentor
love2travel
Posted

Simona's Challah bread (search for recipe here) is one of the best I've made. In fact, I plan to make it again tomorrow. It is the closest to the real thing I have come across. You actually roll it out and form it!

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. trents
      - trents replied to Paulaannefthimiou's topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      Bob red mill gluten free oats

      Not necessarily. The "Gluten Free" label means not more than 20ppm of gluten in the product which is often not enough for super sensitive celiacs. You would need to be looking for "Certified Gluten Free" (GFCO endorsed) which means no more than 10ppm of gluten. Having said that, "Gluten Free" doesn't mean that there will necessarily be more gluten than "Certified...
    2. trents
      - trents replied to jenniber's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      10

      Disaccharide deficient, confusing biopsy results, no blood test

      I think it is wise to seek a second opinion from a GI doc and to go on a gluten free diet in the meantime. The GI doc may look at all the evidence, including the biopsy report, and conclude you don't need anything else to reach a dx of celiac disease and so, there would be no need for a gluten challenge. But if the GI doc does want to do more testing, you...
    3. Paulaannefthimiou
      - Paulaannefthimiou posted a topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      Bob red mill gluten free oats

      Are Bobresmill gluten free oats ok for sensitive celiacs?
    4. jenniber
      - jenniber replied to jenniber's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      10

      Disaccharide deficient, confusing biopsy results, no blood test

      thank you both for the insights. i agree, im going to back off on dairy and try sucraid. thanks for the tip about protein powder, i will look for whey protein powder/drinks! i don’t understand why my doctor refused to order it either. so i’ve decided i’m not going to her again, and i’m going to get a second opinion with a GI recommended to me b...
    5. trents
      - trents replied to SamAlvi's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      3

      High TTG-IgG and Normal TTG-IgA

      Let me suggest an adjustment to your terminology. "Celiac disease" and "gluten intolerance" are the same. The other gluten disorder you refer to is NCGS (Non Celiac Gluten Sensitivity) which is often referred to as being "gluten sensitive". Having said that, the reality is there is still much inconsistency in how people use these terms. Since celiac disease...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      132,849
    • Most Online (within 30 mins)
      7,748
    Jadelucia
    Newest Member
    Jadelucia
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • trents
      Bob red mill gluten free oats

      By trents · Posted

      Not necessarily. The "Gluten Free" label means not more than 20ppm of gluten in the product which is often not enough for super sensitive celiacs. You would need to be looking for "Certified Gluten Free" (GFCO endorsed) which means no more than 10ppm of gluten. Having said that, "Gluten Free" doesn't mean that there will necessarily be more gluten than "Certified Gluten" in any given batch run. It just means there could be. 
    • trents
      Disaccharide deficient, confusing biopsy results, no blood test

      By trents · Posted

      I think it is wise to seek a second opinion from a GI doc and to go on a gluten free diet in the meantime. The GI doc may look at all the evidence, including the biopsy report, and conclude you don't need anything else to reach a dx of celiac disease and so, there would be no need for a gluten challenge. But if the GI doc does want to do more testing, you can worry about the gluten challenge at that time. But between now and the time of the appointment, if your symptoms improve on a gluten free diet, that is more evidence. Just keep in mind that if a gluten challenge is called for, the bare minimum challenge length is two weeks of the daily consumption of at least 10g of gluten, which is about the amount found in 4-6 slices of wheat bread. But, I would count on giving it four weeks to be sure.
    • Paulaannefthimiou
      Bob red mill gluten free oats

      By Paulaannefthimiou · Posted

      Are Bobresmill gluten free oats ok for sensitive celiacs?
    • jenniber
      Disaccharide deficient, confusing biopsy results, no blood test

      By jenniber · Posted

      thank you both for the insights. i agree, im going to back off on dairy and try sucraid. thanks for the tip about protein powder, i will look for whey protein powder/drinks!   i don’t understand why my doctor refused to order it either. so i’ve decided i’m not going to her again, and i’m going to get a second opinion with a GI recommended to me by someone with celiac. unfortunately my first appointment isn’t until February 17th. do you think i should go gluten free now or wait until after i meet with the new doctor? i’m torn about what i should do, i dont know if she is going to want to repeat the endoscopy, and i know ill have to be eating gluten to have a positive biopsy. i could always do the gluten challenge on the other hand if she does want to repeat the biopsy.    thanks again, i appreciate the support here. i’ve learned a lot from these boards. i dont know anyone in real life with celiac.
    • trents
      High TTG-IgG and Normal TTG-IgA

      By trents · Posted

      Let me suggest an adjustment to your terminology. "Celiac disease" and "gluten intolerance" are the same. The other gluten disorder you refer to is NCGS (Non Celiac Gluten Sensitivity) which is often referred to as being "gluten sensitive". Having said that, the reality is there is still much inconsistency in how people use these terms. Since celiac disease does damage to the small bowel lining it often results in nutritional deficiencies such as anemia. NCGS does not damage the small bowel lining so your history of anemia may suggest you have celiac disease as opposed to NCGS. But either way, a gluten-free diet is in order. NCGS can cause bodily damage in other ways, particularly to neurological systems.
×
×
  • 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.