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      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to Celiac.com's FREE weekly eNewsletter   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes

Best Gluten Free Bread?
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Ah..... The great bread debate!  :D

 

Bread varies by country.  Are you in the US?

 

I am in the US and I like Canyon Bakery San Juan bread  http://canyonglutenfree.com/   It is like a "whole wheat" bread.

 

You will find that a slice of gluten-free bread is  usually smaller than "regular' bread.  Toasting it makes it taste better.

 

Sometimes, its best to not eat any bread for a few months.  Sort of "forget" what regular bread tastes like. Use rice cakes, crackers, corn tortillas, lettuce wraps, etc.  Kids might like a slice of ham rolled around a little cheese and a little spinach snuck in.  Then cut small and stick with toothpicks.  Kids love to eat with toothpicks!  Toast with PB on it.  Find other things to eat besides a sandwich.

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Yeah, corn bothers me. At first I couldn't tolerate ANY corn, but now have gotten to the point where I can handle corn starch. Almost ALL gluten-free breads have at least corn starch in them. I THINK the Canyon Bakehouse no linger does. (I know they USED TO have corn MEAL in their bread but no longer do.) I haven't had any Against the Grain bread, but I have had their frozen pizza and their baguettes and they were really good. They have no grains in them at all, so if corn bothers you (and if the Canyon Bakehouse DOES have corn starch), I think that would be your only choice.

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I have tried: Three Bakers, Udi's, Rudy's.

they are all decent breads, IMHO but I like homemade, too.

I also like Brown rice tortilla wraps.

I find all these breads in the frozen section.

 

Keep them in the fridge and lightly toast. Zap the wraps in a moist paper towel in the micro for 30 seconds.

 

and Canyon Bakehouse is delicious, I agree. (I tried it at a friend's house in Mass.)

but I was not able to find it where I lived in NY.

 

I am hoping (now that I am in FL) that I can find it in the nearest Whole Foods.

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I like Sami's better than Udi's for regular Sandwich bread.  http://samisbakery.com/  Udi's still makes better hamburger buns and hot dog buns though.  There's a supplier here in the South out of Dallas that makes the best hamburger buns I've ever had.  I don't know the name but they supply for the hamburger chain, Fuddruckers.

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While I'm a fan of Udi's whole grain sandwich bread, I'm a bigger fan of rice paper wraps. Since going gluten-free, I find I don't think "bread" the way I used to. This is good because it means I'm not craving something I cannot have. But I've always been a huge lover of spring rolls (theory: my body was always guiding me toward foods that didn't want to destroy me). So, I make wraps using rice paper rounds. The rice paper has a relatively neutral flavor, and once you get used to working with them, filling and rolling goes pretty fast. 

 

I chop protein (chicken, beef, whatever) into tiny pieces, add lightly dressed cabbage or lettuce, maybe some matchsticked veggies like carrots, some cheese like feta. Then I roll, and store with a slightly damp paper towel. Depending on how I've seasoned the ingredients, I may use a dipping sauce. Seriously, so good.

 

Also, rice paper wrappers are super cheap.

 

Note: this technique probably won't work for peanut butter and jelly. Some things must remain as traditional as possible.

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I love Schar deli-style bread. Doesn't need toasting and tastes pretty close to rye bread. Pretty pricey, but the slices are big do I can often cut one in half for a sandwhich.

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I love rudis multigrain, I have always loved turkey sandwiches on whole wheat and that made a great replacement.  Also the Schar stuff that I have tried I really like.

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We like Canyon Bakehouse best, but do eat mostly Udi's and Glutino Genius based on cost.

 

Toasting does improve - especially Udi's - and all make excellent grilled cheese :)

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I've tried Udi's and Schar. I really like the Udi's but something in the ingredients gives me gas. My new discovery is Goodbye Gluten bread. My local Wegman's started carrying it. It's shelf stable and doesn't need to be toasted. I've tried the white bread and it's fantastic. It's a bit crumbly but not too bad. I've had turkey, PBJ on it. It's been sitting on my counter now for a week and it's still good.

 

http://www.glutenfreeislife.com/?p=5472 has a good review of it.

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Mayby for a change: Blumenbrot, they have crispy bread with buckwheat, quinoa and chestnut. It is very tasty, good for sandwiches or just as a snack.

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I had to look up the Blumenbrot, those look tasty!  I think in the US they may call them more like melba toast or crackers.  But I do love crackers :)  Pre-celiac diagnosis I probably ate more wheat that the average wheat-eater, haha.

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Canyon Bakehouse is the best for us.  Celiac Hubby can now eat a "regular" sandwich without it falling apart.  Fortunately we can afford the price, and I order on-line.  Shipping is a little steep, but again, it's worth it for us.

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I like Schar - I didn't need to toast it! But pretty expensive. I enjoy baking so I tend to bake my own from scratch. Or I get Udi's from Trader Joe's if it's too hot to use my oven.

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