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

Udi's New Packaging

bridgetm

Recommended Posts

bridgetm Enthusiast
bridgetm
Posted

I don't usually have a reason to check the expiration dates on my gluten-free bread because I never have it long enough to worry. But I've been cutting back and I have a 2-week old loaf of Udi's that's moved between the fridge and freezer a couple times. It doesn't smell quite right, but neither does my freezer, and there are some white spots on it, but I can't tell if they're mold or just the spots of flour that get more noticable when the bread is frozen.

The trouble is... There's no expiration date stammped on the bag or the clip! I don't know if this loaf was just skipped over or if this is standard now on the new packaging.

So I have two questions: 1) Has anyone else noticed a lack of expiration dates? and 2) How long is a gluten-free loaf safe to eat when stored in the fridge or freezer?

I'm going to go out and buy a fresh loaf in any case, but I never really thought about the expiration date.

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

Celiac.com Sponsor (A8-M):


shadowicewolf Proficient
shadowicewolf
Posted

eeeek i've noticed with ANY gluten free bread they start going after about two weeks in the fridge. If put in the freezer, it should last much much longer.

I've never had udi's before, but normally when something doesn't look quite right i pitch it just to be on the safe side.

Lisa Mentor
Lisa
Posted

I don't usually have a reason to check the expiration dates on my gluten-free bread because I never have it long enough to worry. But I've been cutting back and I have a 2-week old loaf of Udi's that's moved between the fridge and freezer a couple times. It doesn't smell quite right, but neither does my freezer, and there are some white spots on it, but I can't tell if they're mold or just the spots of flour that get more noticable when the bread is frozen.

The trouble is... There's no expiration date stammped on the bag or the clip! I don't know if this loaf was just skipped over or if this is standard now on the new packaging.

So I have two questions: 1) Has anyone else noticed a lack of expiration dates? and 2) How long is a gluten-free loaf safe to eat when stored in the fridge or freezer?

I'm going to go out and buy a fresh loaf in any case, but I never really thought about the expiration date.

I'm not too sure I can answer your questions, but....

I'm not a big bread eater, but I'm currently in the mood for Rudi's Cinnamon Raisin Bread. That has gone quickly. All my bread lives in the freezer. My other breads, after a month or so in the freezer, get recycled into seasoned toast points or croutons (both again kept in the freezer.)

Expiration dates on gluten free bread...I have never noticed. But, I would assume that it would/ or should be accompanied by "freeze me or eat me really soon" label. :P

If you are concerned, pitch it. I would. We have enough issues. :)

kareng Grand Master
kareng
Posted

Sometimes the ink on bread wrappers , gluten-free or not, gets washed off from moisture going in and out of the freezer.

I have had gluten-free bread or rolls smell sour after a while. I know its bad then. I think white spots are probably a mold. Because penicillin is usually a blue mold, probably toss it. :lol:

gluten-free bread seems to last as long as homemade gluten bread - 4 days unfrozen. The Sara Lee bread my boys have lasts 2 weeks, getting dry after about a week. There is all kinds of odd things in it that mold doesn't see as edible.

shadowicewolf Proficient
shadowicewolf
Posted

Sometimes the ink on bread wrappers , gluten-free or not, gets washed off from moisture going in and out of the freezer.

I have had gluten-free bread or rolls smell sour after a while. I know its bad then. I think white spots are probably a mold. Because penicillin is usually a blue mold, probably toss it. :lol:

gluten-free bread seems to last as long as homemade gluten bread - 4 days unfrozen. The Sara Lee bread my boys have lasts 2 weeks, getting dry after about a week. There is all kinds of odd things in it that mold doesn't see as edible.

Penicillium is the actual name for the mold :P

Its probably a fugi out of the Rhizopus genus.

(exuse the random tangent out of nowhere... i had to take a test in Biology today soooo....)

Lizanne Newbie
Lizanne
Posted

I buy my Udi's bread at Trader Joes. The new packaging has a sticker with the date on the bag. I keep mine in the fridge for about a week. It gets to hard after that to use for sandwiches. If I buy an extra loaf I will put it in the freezer to last longer. I wouldn't eat it if you question the freshness.

kareng Grand Master
kareng
Posted

Penicillium is the actual name for the mold :P

Its probably a fugi out of the Rhizopus genus.

(exuse the random tangent out of nowhere... i had to take a test in Biology today soooo....)

:D

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

Celiac.com Sponsor (A8-M):


rosetapper23 Explorer
rosetapper23
Posted

You should contact Udi's and ask your question. They're very good about standing behind their products. If you mention that no expiration date was on the bag and you had to toss it because you didn't know what to do, they will send you a coupon to replace the loaf.

They're a stand-up company....and will stand behind their products. Please contact them.

bridgetm Enthusiast
bridgetm
Posted
  • Author

Thank you for all your replies!

This loaf is going in the garbage. It's always past its peak within a week anyway; if there's any left after that I usually nuke it for a bit to soften it up and then use it for french toast or something that covers the staleness.

Rosetapper: Good suggestion. I'm going to call the company this morning. I love their products and this is the first time I've had any problems.

rosetapper23 Explorer
rosetapper23
Posted

I'm glad you plan to follow through. I recently took a photo of a sandwich that I'd made with Udi's whole grain bread because there was an airhole the size of Texas in the bread. I forwarded the photo to Udi's and told them that the last two loaves I'd purchased had large airholes running the entire length of the loaves....and that I felt cheated. They quickly responded, apologized, explained that they were purchasing new equipment that would eliminate the airholes, and told me they'd send me a coupon for a free loaf.

They're great!

bridgetm Enthusiast
bridgetm
Posted
  • Author

I wasn't able to contact Udi's until today, but I agree about their unmatched customer service -- I received an email from customer service within an hour.

Dear Bridget,

Thank you so much for your interest and support in Udi

Archived

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

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


  • Member Statistics

    • Total Members
      131,549
    • Most Online (within 30 mins)
      7,748
    Blough
    Newest Member
    Blough
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Scott Adams
      Taken Seriously

      By Scott Adams · Posted

      Your post demonstrates the profound frustration and isolation that so many in the Celiac community feel, and I want to thank you for channeling that experience into advocacy. The medical gaslighting you endured for decades is an unacceptable and, sadly, a common story, and the fact that you now have to "school" your own GI specialist speaks volumes about the critical lack of consistent and updated education. Your idea to make Celiac Disease a reportable condition to public health authorities is a compelling and strategic one. This single action would force the system to formally acknowledge the prevalence and seriousness of the disease, creating a concrete dataset that could drive better research funding, shape medical school curricula, and validate the patient experience in a way that individual stories alone often cannot. It is an uphill battle, but contacting representatives, as you have done with Adam Gray, is exactly how change begins. By framing it as a public health necessity—a matter of patient safety and protection from misdiagnosis and neglect—you are building a powerful case. Your voice and your perseverance, forged through thirty years of struggle, are exactly what this community needs to ensure that no one else has to fight so hard just to be believed and properly cared for.
    • Scott Adams
      Looking for a gluten-free roomie in Denver CO

      By Scott Adams · Posted

      I had no idea there is a "Louisville" in Colorado!😉 I thought it was a typo because I always think of the Kentucky city--but good luck!
    • Scott Adams
      Allergy medication: cetirizine by the HealthA2Z is it gluten free?

      By Scott Adams · Posted

      Navigating medication safety with Celiac disease can be incredibly stressful, especially when dealing with asthma and severe allergies on top of it. While I don't have personal experience with the HealthA2Z brand of cetirizine, your caution is absolutely warranted. The inactive ingredients in pills, known as excipients, are often where gluten can be hidden, and since the FDA does not require gluten-free labeling for prescription or over-the-counter drugs, the manufacturer's word is essential. The fact that you cannot get a clear answer from Allegiant Health is a significant red flag; a company that is confident its product is gluten-free will typically have a customer service protocol to answer that exact question. In situations like this, the safest course of action is to consider this product "guilty until proven innocent" and avoid it. A better alternative would be to ask your pharmacist or doctor to help you identify a major national brand of cetirizine (like Zyrtec) whose manufacturer has a verified, publicly stated gluten-free policy for that specific medication. It's not worth the risk to your health when reliable, verifiable options are almost certainly available to you. You can search this site for USA prescriptions medications, but will need to know the manufacturer/maker if there is more than one, especially if you use a generic version of the medication: To see the ingredients you will need to click on the correct version of the medication and maker in the results, then scroll down to "Ingredients and Appearance" and click it, and then look at "Inactive Ingredients," as any gluten ingredients would likely appear there, rather than in the Active Ingredients area. https://dailymed.nlm.nih.gov/dailymed/   
    • Scott Adams
      Protein or fat?

      By Scott Adams · Posted

      What you're describing is indeed familiar to many in the Celiac community, especially in the early stages of healing. When the intestinal villi are damaged from Celiac disease, they struggle to properly digest and absorb fats, a condition known as bile acid malabsorption. This can cause exactly the kind of cramping and spasms you're seeing, as undigested fats can irritate the sensitive gut lining. It is highly plausible that her reactions to dairy and eggs are linked to their higher fat content rather than the proteins, especially since she tolerates lean chicken breast. The great news is that for many, this does improve with time. As her gut continues to heal on a strict gluten-free diet, her ability to produce the necessary enzymes and bile to break down fats should gradually return, allowing her to slowly tolerate a wider variety of foods. It's a slow process of healing, but your careful approach of focusing on low-fat, nutrient-dense foods like seeds and avocado is providing her system the best possible environment to recover. Many people with celiac disease, especially those who are in the 0-2 year range of their recovery, have additional food intolerance issues which could be temporary. To figure this out you may need to keep a food diary and do an elimination diet over a few months. Some common food intolerance issues are dairy/casein, eggs, corn, oats, and soy. The good news is that after your gut heals (for most people who are 100% gluten-free this will take several months to two years) you may be able to slowly add some these items back into your diet after the damaged villi heal. This article may be helpful: Thank you for sharing your story—it's a valuable insight for other parents navigating similar challenges.
    • Beverage
      Diagnosed celiac for 1-2 months ago and everything makes me bloated.

      By Beverage · Posted

      I had a very rough month after diagnosis. No exaggeration, lost so much inflammatory weight, I looked like a bag of bones, underneath i had been literally starving to death. I did start feeling noticeably better after a month of very strict control of my kitchen and home. What are you eating for breakfast and lunch? I ignored my doc and ate oats, yes they were gluten free, but some brands are at the higher end of gluten free. Lots of celics can eat Bob's Red Mill gluten-free oats, but not me. I can now eat them, but they have to be grown and processed according to the "purity protocol" methods. I mail order them, Montana Gluten-Free brand. A food and symptoms and activities log can be helpful in tracking down issues. You might be totally aware, but I have to mention about the risk of airborne gluten. As the doc that diagnosed me warned . . Remember eyes, ears, nose, and mouth all lead to your stomach and intestines.  Are you getting any cross contamination? Airborne gluten? Any pets eating gluten (they eat it, lick themselves, you pet them...)? Any house remodeling? We live in an older home, always fixing something. I've gotten glutened from the dust from cutting into plaster walls, possibly also plywood (glues). The suggestions by many here on vitamin supplements also really helped me. I had some lingering allergies and asthma, which are now 99% gone. I was taking Albuterol inhaler every hour just to breathe, but thiamine in form of benfotiamine kicked that down to 1-2 times a day within a few days of starting it. Also, since cutting out inflammatory seed oils (canola, sunflower, grapeseed, etc) and cooking with real olive oil, avocado oil, ghee, and coconut oil, I have noticed even greater improvement overall and haven't used the inhaler in months! It takes time to weed out everything in your life that contains gluten, and it takes awhile to heal and rebuild your health. At first it's mentally exhausting, overwhelming, even obsessive, but it gets better and second nature.
×
×
  • 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.