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

Safe Sandwich "bread" Substitute?

jackibar

Recommended Posts

jackibar Rookie
jackibar
Posted

Hi, everyone...!

Just getting started here and am finding many of my usual sandwich products are gluten-free - but what is out there we can put them on (or between) instead of bread?! I'm assuming the corn tortillas would be ok, but are there other options?

Thanks so much!

Jacki

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

Celiac.com Sponsor (A8-M):


psawyer Proficient
psawyer
Posted

Try Glutino's Genius sandwich bread. It is awesome. Lots of people here like Udi's as well.

kareng Grand Master
kareng
Posted

Most of these are in the frozen section of Whole Foods and other groceries, even Target. Haven't seen them at Walmart but that ccaries by Walmart

I like Canyon Bakehouse San Juan 7 grain. Its more of a "whole wheat" style bread. Open Original Shared Link

I also like to get Corn Thins or Rice cakes and put cold cuts, cheese, spinach and a smidge of salad dressings on them Open Original Shared Link

Udis hamburger buns Open Original Shared Link

Rudis makes tortillas Open Original Shared Link read the label carefullly as they have 2 bakeries - one not gluten-free

Sandwich petals Open Original Shared Link my HyVee grocery carries these now

Lettuce leaves - I like taco filling or shredded BBQ or left over stir fry this way

Corn tortillas & taco shells

Roll up cheese, lettuce, etc in a piece or two of cold cuts

Adalaide Mentor
Adalaide
Posted

I love Udi's and Rudi's breads, both are good especially if toasted.

I will say though, neither can compare to arepas for a sandwich. I use PAN brand meal, it does have a cc warning but the bakery I frequent uses it also and tests it for gluten. It has never in all the time they've been testing it, come up positive for gluten. I have also never gotten sick from it. I also wouldn't expect a brand recommendation from gluten free girl for something that would make me sick. (On top of all that, I've never been able to find a different brand!)

These are super easy and super fast to make. Even in my early days when I was having more bad days than good I had the energy to make these. The instructions with pictures in the link are exception and idiot proof if even I can make them!

Open Original Shared Link

love2travel Mentor
love2travel
Posted

I love Udi's and Rudi's breads, both are good especially if toasted.

I will say though, neither can compare to arepas for a sandwich. I use PAN brand meal, it does have a cc warning but the bakery I frequent uses it also and tests it for gluten. It has never in all the time they've been testing it, come up positive for gluten. I have also never gotten sick from it. I also wouldn't expect a brand recommendation from gluten free girl for something that would make me sick. (On top of all that, I've never been able to find a different brand!)

These are super easy and super fast to make. Even in my early days when I was having more bad days than good I had the energy to make these. The instructions with pictures in the link are exception and idiot proof if even I can make them!

Open Original Shared Link

I agree with Adalaide re arepas. Focaccia bread (easy to make) sliced in half makes great sandwiches, too, as do bagels and English muffins.

tarnalberry Community Regular
tarnalberry
Posted

I use Udi's bread or lettuce leaves.

bartfull Rising Star
bartfull
Posted

I like Canyon Bakehouse San Juan 7 grain better than Rudi's because Rudi's seems to fall apart. Other than that, the taste is very similar. And if you get Udi's, make sure it is the MULT-GRAIN, not the white. It has the taste and texture of french bread. YUM!

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

Celiac.com Sponsor (A8-M):


kitgordon Explorer
kitgordon
Posted

Schar makes good breads, too.

shadowicewolf Proficient
shadowicewolf
Posted

I use white corn tortillas or ricecakes sometimes.

  • 3 months later...
jackibar Rookie
jackibar
Posted
  • Author

I love Udi's and Rudi's breads, both are good especially if toasted.

I will say though, neither can compare to arepas for a sandwich. I use PAN brand meal, it does have a cc warning but the bakery I frequent uses it also and tests it for gluten. It has never in all the time they've been testing it, come up positive for gluten. I have also never gotten sick from it. I also wouldn't expect a brand recommendation from gluten free girl for something that would make me sick. (On top of all that, I've never been able to find a different brand!)

These are super easy and super fast to make. Even in my early days when I was having more bad days than good I had the energy to make these. The instructions with pictures in the link are exception and idiot proof if even I can make them!

Open Original Shared Link

 

 

Hi, Adalaide!

 

I did order the PAN meal and tried making these arepas - even after watching many videos on how to do it properly, for some reason mine came out extremely DRY and TASTELESS!  Any idea what I might have done wrong?!! I had such high hopes for this because it sounds so awesome - and my hubby LOVES "corn bread" - so I thought this might be a double-treat for both me and him.  But he hated these!  I know I had to have missed something because everyone raves about how wonderful they taste.  I don't know if I didn't use enough salt - ?  Or enough butter or if it's something else people use to make them tastier and less crumbly!  ??

Adalaide Mentor
Adalaide
Posted

It is possible that they weren't wet enough. But the only ingredients really are the oil, water, salt and flour. Their flavor is much like an English muffin when they come out right, or at least that is what they remind me of. The gluten free girl website explains that it can take several tries before you get them right, and it isn't a big deal. Try again, don't be discouraged.

 

They don't take butter at all, except when you eat them. If you used a recipe other than the one I linked, I would recommend throwing that recipe right out the window because it is wrong. This recipe comes from a girl whose mother is from Venezuela. The directions are as learned from that girl. It doesn't get any better than this.

jackibar Rookie
jackibar
Posted
  • Author

It is possible that they weren't wet enough. But the only ingredients really are the oil, water, salt and flour. Their flavor is much like an English muffin when they come out right, or at least that is what they remind me of. The gluten free girl website explains that it can take several tries before you get them right, and it isn't a big deal. Try again, don't be discouraged.

 

They don't take butter at all, except when you eat them. If you used a recipe other than the one I linked, I would recommend throwing that recipe right out the window because it is wrong. This recipe comes from a girl whose mother is from Venezuela. The directions are as learned from that girl. It doesn't get any better than this.

 

Okay, I will give it another try(!) - I honestly don't remember which recipe I ended up going with because I watched SO many videos on it...  This time I WILL stick with that one, though :)

Adalaide Mentor
Adalaide
Posted

Once you get the hang of it, it is fun. It pained me greatly but I read the entire article in every last detail and it covered everything I ever wanted to know and lots I didn't need to about arepas. :lol: Even if you have a few more flops, don't give in.

Nikki2777 Community Regular
Nikki2777
Posted

If you like rye bread, the Schar Deli-Style bread is a fairly good facsimile.  It breaks apart a bit easily, but is pretty good.

Archived

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

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


  • Member Statistics

    • Total Members
      131,898
    • Most Online (within 30 mins)
      7,748
    MLucia
    Newest Member
    MLucia
    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

    • trents
      New (possible) celiac diagnosis

      By trents · Posted

      Welcome to the forum, @Judy M! Yes, he definitely needs to continue eating gluten until the day of the endoscopy. Not sure why the GI doc advised otherwise but it was a bum steer.  Celiac disease has a genetic component but also an "epigenetic" component. Let me explain. There are two main genes that have been identified as providing the "potential" to develop "active" celiac disease. We know them as HLA-DQ 2.5 (aka, HLA-DQ 2) and HLA-DQ8. Without one or both of these genes it is highly unlikely that a person will develop celiac disease at some point in their life. About 40% of the general population carry one or both of these two genes but only about 1% of the population develops active celiac disease. Thus, possessing the genetic potential for celiac disease is far less than deterministic. Most who have the potential never develop the disease. In order for the potential to develop celiac disease to turn into active celiac disease, some triggering stress event or events must "turn on" the latent genes. This triggering stress event can be a viral infection, some other medical event, or even prolonged psychological/emotional trauma. This part of the equation is difficult to quantify but this is the epigenetic dimension of the disease. Epigenetics has to do with the influence that environmental factors and things not coded into the DNA itself have to do in "turning on" susceptible genes. And this is why celiac disease can develop at any stage of life. Celiac disease is an autoimmune condition (not a food allergy) that causes inflammation in the lining of the small bowel. The ingestion of gluten causes the body to attack the cells of this lining which, over time, damages and destroys them, impairing the body's ability to absorb nutrients since this is the part of the intestinal track responsible for nutrient absorption and also causing numerous other food sensitivities such as dairy/lactose intolerance. There is another gluten-related disorder known as NCGS (Non Celiac Gluten Sensitivity or just, "gluten sensitivity") that is not autoimmune in nature and which does not damage the small bowel lining. However, NCGS shares many of the same symptoms with celiac disease such as gas, bloating, and diarrhea. It is also much more common than celiac disease. There is no test for NCGS so, because they share common symptoms, celiac disease must first be ruled out through formal testing for celiac disease. This is where your husband is right now. It should also be said that some experts believe NCGS can transition into celiac disease. I hope this helps.
    • Judy M
      New (possible) celiac diagnosis

      By Judy M · Posted

      My husband has had lactose intolerance for his entire life (he's 68 yo).  So, he's used to gastro issues. But for the past year he's been experiencing bouts of diarrhea that last for hours.  He finally went to his gastroenterologist ... several blood tests ruled out other maladies, but his celiac results are suspect.  He is scheduled for an endoscopy and colonoscopy in 2 weeks.  He was told to eat "gluten free" until the tests!!!  I, and he know nothing about this "diet" much less how to navigate his in daily life!! The more I read, the more my head is spinning.  So I guess I have 2 questions.  First, I read on this website that prior to testing, eat gluten so as not to compromise the testing!  Is that true? His primary care doctor told him to eat gluten free prior to testing!  I'm so confused.  Second, I read that celiac disease is genetic or caused by other ways such as surgery.  No family history but Gall bladder removal 7 years ago, maybe?  But how in God's name does something like this crop up and now is so awful he can't go a day without worrying.  He still works in Manhattan and considers himself lucky if he gets there without incident!  Advice from those who know would be appreciated!!!!!!!!!!!!
    • Scott Adams
      Patiently Waiting to See Results

      By Scott Adams · Posted

      You've done an excellent job of meticulously tracking the rash's unpredictable behavior, from its symmetrical spread and stubborn scabbing to the potential triggers you've identified, like the asthma medication and dietary changes. It's particularly telling that the rash seems to flare with wheat consumption, even though your initial blood test was negative—as you've noted, being off wheat before a test can sometimes lead to a false negative, and your description of the other symptoms—joint pain, brain fog, stomach issues—is very compelling. The symmetry of the rash is a crucial detail that often points toward an internal cause, such as an autoimmune response or a systemic reaction, rather than just an external irritant like a plant or mites. I hope your doctor tomorrow takes the time to listen carefully to all of this evidence you've gathered and works with you to find some real answers and effective relief. Don't be discouraged if the rash fluctuates; your detailed history is the most valuable tool you have for getting an accurate diagnosis.
    • Scott Adams
      Gluten free beer ?

      By Scott Adams · Posted

      In this case the beer is excellent, but for those who are super sensitive it is likely better to go the full gluten-free beer route. Lakefront Brewery (another sponsor!) has good gluten-free beer made without any gluten ingredients.
    • trents
      Patiently Waiting to See Results

      By trents · Posted

      Welcome to the forum, @catsrlife! Celiac disease can be diagnosed without committing to a full-blown "gluten challenge" if you get a skin biopsy done during an active outbreak of dermatitis herpetiformis, assuming that is what is causing the rash. There is no other known cause for dermatitis herpetiformis so it is definitive for celiac disease. You would need to find a dermatologist who is familiar with doing the biopsy correctly, however. The samples need to be taken next to the pustules, not on them . . . a mistake many dermatologists make when biopsying for dermatitis herpetiformis. 
×
×
  • 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.