• Join our community!

    Do you have questions about celiac disease or the gluten-free diet?

  • Ads by Google:
     




    Get email alerts Subscribe to Celiac.com's FREE weekly eNewsletter

    Ads by Google:



       Get email alertsSubscribe to Celiac.com's FREE weekly eNewsletter

  • Announcements

    • admin

      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?  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
0
bartfull

"wow, That's Good!"

Rate this topic

Recommended Posts

I have company from the East Coast this week. When they got in on Wednesday at suppertime I decided to be brave and take them to a local restaurant. I only ate at a restaurant once since I got sick and that was at the beginning. But I figured it was time so I called ahead. The only thing I could safely eat was the steak because it is cooked on the char-broiler where the only thing they cook is steaks and burgers. So I brought the loaf of Udi's I bought on the way there. My friends had the side dishes with their's of course, and they asked me about the bread so I gave them a slice.

I went for 14 months with no bread-like substance at all so I knew that maybe the reason I love Udi's so much is because I was deprived for so long. But they both loved it! They agreed with me that it's a lot like french bread, and they said it was much better than the bread they were served with their meals. And this was not toasted nor even warmed in the microwave. As a matter of fact it was still really cold - almost frozen.

So those of you who don't like gluten-free breads, maybe if you think of it as french bread you won't mind it so much. If that doesn't work, go get yourself a loaf of Ener-G tapioca bread. After you're done gagging and spitting it out, you'll LOVE the Udi's. :lol:

Share this post


Link to post
Share on other sites
Ads by Google:
Ads by Google:


Is it really that good? I've tried mixes and they didn't like me (come to think if it its probably due to the fact that i was getting CCd by a bread machine).

I've been wanting a good bread/muffin/something for a while and while corn tortillas work, it just don't cut it ya know?

Share this post


Link to post
Share on other sites

Udi's, Canyon Bakehouse and Rudy's are pretty good for packaged breads (IMHO)

Mixes? the King Arthur gluten-free is awesome.

I prefer homemade, honestly, but these are good!!

EnerG ?? BARF-O-Rama. Rather eat sawdust. <_<

  • Upvote 1

Share this post


Link to post
Share on other sites

I think Udis is best (especially the buns) thawed in tinfoil at room temp, then gently warmed in tinfoil. I toast the slice bread slightly for a sandwich. I've tried a few gluten-free breads and Udis is one of the best. I'm looking forward to trying their new dinner rolls and muffin tops! I think each of us have a different way to warm/heat and eat our gluten-free bread. My gluten eating family members do not like any gluten-free bread I've had. they will eat Udi if it is a grilled cheese sammy. Enjoy!!

Share this post


Link to post
Share on other sites

I actually like the Canyon Bakehouse the best but because it has cornmeal in it, it doesn't agree with me. I did finally try Rudi's (same problem), but even though it tastes a lot like Canyon Bakehouse, it fell apart. So for texture, I prefer the CBH.

Share this post


Link to post
Share on other sites
Ads by Google:


I think Udis is best (especially the buns) thawed in tinfoil at room temp, then gently warmed in tinfoil. I toast the slice bread slightly for a sandwich. I've tried a few gluten-free breads and Udis is one of the best. I'm looking forward to trying their new dinner rolls and muffin tops! I think each of us have a different way to warm/heat and eat our gluten-free bread. My gluten eating family members do not like any gluten-free bread I've had. they will eat Udi if it is a grilled cheese sammy. Enjoy!!

Well, hey C-Kip! :) I have not "seen" you in while!! I do hope all's well. Sorry to to go "off track for a sec"... :lol: cheers, IH

Share this post


Link to post
Share on other sites

First choice - Canyon Bakehouse

Second Choice, easiest to find, lower price - Udi's

Never, ever, ever, ever again - EnerG - only benefit to EnerG was it spurred us to learn to make our own.

One day when we have an empty nest we'll go back to mostly homemade - for now Udi's wins.

Share this post


Link to post
Share on other sites

Never, ever, ever, ever again - EnerG - only benefit to EnerG was it spurred us to learn to make our own.

Same here :lol: :lol: :lol:

the day after my DX, hubs brought this loaf home and I spit it out

and said "are you kidding me??" I'd rather eat my shoe.

He baked a gluten-free loaf the next day (from the gluten-free Girl's recipe) and the rest is history. We had a few clunkers at first. (they serve as door stoppers now)

I made a Bette Hagman loaf last month that was pretty awesome. :)

Let's face it--the quest for the "perfect gluten-free loaf" is akin to the quest for the Holy Grail. Really, just ask Sylvia how many loaves she has made. :D

Syl???

  • Upvote 1

Share this post


Link to post
Share on other sites

When Udi's first came out with their hotdog and hamburger buns, I was excited to get some for my daughter who had gone without for so long. What happens when you do without for years? Your taste buds change . . . you develop a new norm. She hates buns on her hot dogs and hamburgers. "It's too dry. It soaks up all my ketchup" :P

What do you do with a package of hotdog buns? I make little garlic breads out of them for spaghetti night . . . she loves them. She loves the buns, just not on her hotdogs. :lol:

Udi's and Rudi's are interchangeable here. All depends on which one is on sale. I love that I can get them both at my local Kroger and it's cheaper than Whole Foods.

I've used the Ener-G bread for bread crumbs. It was fine in the finished product but even the smell is bad . . . way too yeasty or somethin'.

  • Upvote 1

Share this post


Link to post
Share on other sites

I admit it... I am a Udi's junkie. I guess after all this time (I've been gluten-free for almost five years) I don't really remember what real bread tastes like. I cut the end pieces into fourths and toast it slowly in the oven. Break it up for crutons, crush for bread crumbs or (my favorite) use as a base for appetizers. Try spreading the bread sticks with Laughing Cow cheese or anything else you like.

  • Upvote 1

Share this post


Link to post
Share on other sites


Ads by Google:


Let's face it--the quest for the "perfect gluten-free loaf" is akin to the quest for the Holy Grail. Really, just ask Sylvia how many loaves she has made. :D

Syl???

So, IH....how many loaves have I made in the past 2-1/2 years? Way too many to count but I have not bought a loaf since before Christmas when I had too much to do to even think of baking. Some successes, some failures and more bricks than I care to admit. But I will not give up.

So I'll post a pic of my latest success. This is Bette Hagman's Four-Flour Bread. Well, not exactly Four-Flour as I've diddled with the recipe and dumped two batches of her flour mix together, the latest of which included six flours. And I'm still not through with this recipe yet. BTW, this was baked in a 9x4x4" USA pan that I bought from King Arthur Flour. The bread was 5" tall when baked.

206234_504078576280173_1902087794_n.jpg

My first ever loaf of gluten-free bread was also Ener-G...and after tasting it (blech!), it went into the garbage. Udi's wasn't yet available where I live. And I've tried Rudi's. Sadly I haven't found Canyon Bakehouse, which my daughter in Denver raves about and is able to buy fresh from Whole Foods (it's made in Loveland, CO, which is just north of Denver). So in the meantime, I'm challenged to keep on baking and searching for the holy grail of gluten-free bread. laugh.gif

  • Upvote 1

Share this post


Link to post
Share on other sites

So, IH....how many loaves have I made in the past 2-1/2 years? Way too many to count So in the meantime, I'm challenged to keep on baking and searching for the holy grail of gluten-free bread. laugh.gif

137. I counted.

I admire your delusional hopeful pursuit!!

and that IS one good-looking loaf of bread, lady!

I love my Pullman USA pan--makes crazy high sandwich bread.

(but it doesn't fit in the toaster. :unsure::lol: )

Share this post


Link to post
Share on other sites

137. I counted.

I admire your delusional hopeful pursuit!!

and that IS one good-looking loaf of bread, lady!

I love my Pullman USA pan--makes crazy high sandwich bread.

(but it doesn't fit in the toaster. :unsure::lol: )

Glad you're keeping track of the number of loaves I've baked 'cuz I lost count a year or more ago. I think *delusional* is a good word!!! laugh.giflaugh.giflaugh.gif I just can't help myself!!!

And thanks to you I finally dragged out that Bette Hagman cookbook that I've had for well over a year and never touched.

The bread has to be put sideways into my toaster!!!

Share this post


Link to post
Share on other sites

206234_504078576280173_1902087794_n.jpg

Sylvia's Gluten Free Bread

Coming soon to a store near you ;)

Share this post


Link to post
Share on other sites

Sylvia's Gluten Free Bread

Coming soon to a store near you ;)

Hahaha

Ummm...I don't think so, Lisa! biggrin.gif

Share this post


Link to post
Share on other sites

Hahaha

Ummm...I don't think so, Lisa! biggrin.gif

:lol: :lol:

I think it's a great idea--it will keep you off the streets.

If Lisa only knew exactly what you had to do to tweak that thing so it came out like that...

um, you did write it down, right?? :unsure:

Share this post


Link to post
Share on other sites

Oh...I can imagine...we've had our fair share of tweaking bread recipes over here...many fresh baked victories...just never got a loaf that tasted great a day or two after baking.

Couldn't help myself - it's been over six months since I've had Udi's or any other decent gluten-free bread. Just recently I made a breadlike substance out of coconut flour and pureed apples - it tasted wonderful to me, but certainly nothing close to fresh baked bread.

For now I'll just keep dreaming of the smell and taste of bread coming out of the oven ~ Sylvia's photo let me have a nice little daydream :)

Share this post


Link to post
Share on other sites

:lol: :lol:

I think it's a great idea--it will keep you off the streets.

If Lisa only knew exactly what you had to do to tweak that thing so it came out like that...

um, you did write it down, right?? :unsure:

Well, that's true...it does keep me off the streets! laugh.gif And gives me something to do, too, instead of cleaning my house!!!

I have copious notes on many breads I've baked...but am still searching for that *perfect* elusive loaf.

Share this post


Link to post
Share on other sites

can you have something like this?

http://www.elanaspantry.com/paleo-banana-bread/

no grains, no dairy, VERY tasty :)

I've actually seen this recipe and a few other similar ones -- patiently waiting until I get almonds back. It is quite funny - I was not a picky eater growing up but the one thing that I could not stand in baked goods was any form of coconut - for now it is the only flour I can use. I can eat banana but they kinda stop things up ;) so I tweaked a similar recipe by replacing mushed banana with pureed green apples - pretty good result and best part is a few batches later I still haven't had a reaction so I'm content for now with my apple bread-like substance, but will keep looking forward to adding things back.

Share this post


Link to post
Share on other sites


Ads by Google:


I've actually seen this recipe and a few other similar ones -- patiently waiting until I get almonds back.

oh sorry, hon....I read your sig line very carefully (or so I thought) and failed to see NUTS at the very end. Thought it would help. My bad. There are many coconut flour recipes out there. I know it's hard when you have to eliminate so many foods. I had a run like that (no eggs, dairy, soy, citrus, coffee, etc. etc. for a while) and it was a total PITA. <_<

Best wishes.

Share this post


Link to post
Share on other sites

oh sorry, hon....I read your sig line very carefully (or so I thought) and failed to see NUTS at the very end. Thought it would help. My bad. There are many coconut flour recipes out there. I know it's hard when you have to eliminate so many foods. I had a run like that (no eggs, dairy, soy, citrus, coffee, etc. etc. for a while) and it was a total PITA. <_<

Best wishes.

No worries...I really appreciate the thought :)

Share this post


Link to post
Share on other sites

So, IH....how many loaves have I made in the past 2-1/2 years? Way too many to count but I have not bought a loaf since before Christmas when I had too much to do to even think of baking. Some successes, some failures and more bricks than I care to admit. But I will not give up.

So I'll post a pic of my latest success. This is Bette Hagman's Four-Flour Bread. Well, not exactly Four-Flour as I've diddled with the recipe and dumped two batches of her flour mix together, the latest of which included six flours. And I'm still not through with this recipe yet. BTW, this was baked in a 9x4x4" USA pan that I bought from King Arthur Flour. The bread was 5" tall when baked.

206234_504078576280173_1902087794_n.jpg

My first ever loaf of gluten-free bread was also Ener-G...and after tasting it (blech!), it went into the garbage. Udi's wasn't yet available where I live. And I've tried Rudi's. Sadly I haven't found Canyon Bakehouse, which my daughter in Denver raves about and is able to buy fresh from Whole Foods (it's made in Loveland, CO, which is just north of Denver). So in the meantime, I'm challenged to keep on baking and searching for the holy grail of gluten-free bread. laugh.gif

I bought the same pan to make bread in, Sylvia, and I love it! Mile high bread!

Share this post


Link to post
Share on other sites

I bought the same pan to make bread in, Sylvia, and I love it! Mile high bread!

me too! and I measured the loaf I made in that Pullman pan just to prove a point.... 5 inches whoohoo!! :lol: :lol: :lol:

Share this post


Link to post
Share on other sites

Gemini and IH...who ever thought we could get such a thrill from owning that loaf pan!!! laugh.gif I think I need to add some more USA pans to my wish list. I also have the 8-1/2" x 4-1/2" for smaller loaves.

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

0

  • Forum Statistics

    • Total Topics
      108,938
    • Total Posts
      943,598
  • Member Statistics

    • Total Members
      67,262
    • Most Online
      3,093

    Newest Member
    JadeYun
    Joined
  • Popular Now

  • Topics

  • Posts

    • Anyone who has ever tried to get an official diagnosis for celiac disease has likely experienced one very unpleasant reality: Having to eat wheat for a couple of weeks to make sure the antibody tests are accurate. Currently celiac diagnosis requires gluten consumption. This can be hard for people who have already given up gluten. View the full article
    • Perhaps automated word pull as JMG suggested. It is irrelevant, but I must comment :  Oddly was entertaining for me today (on a rough day) to read this drivel that included celiac bashing . The celiac dis didn't even hurt, for it was from someone who could not formulate a coherent rational  thought  and shared that publicly. At first I wondered what substance the author was on, then I read further to discover more of this odd piece. The author is all over the place. The piece is also laced with a poorly excuted, back handed attempt to express judgement , anger, and veiled hate in a masked arrogant self subscribed Christian label.  Sure the author  makes a point of shaming the offenders who dropped off the offensive clothes. If the author were perhaps more coherent and a better writer the piece could be borderline offensive or effectively shameful. Alas it is neither.  I however felt sorry  not for the donation facility , the homeless , or the readers, but felt sorry for the author . The author clearly has a lot of self hate, anger, low self esteem, poorly hidden beneath a false facade of uppityness, narcissism, arrogance, while identifying /self labeling as a Christian.  I very rarely get to read a piece where I can play/exercise my brain as lay person couch psychologist . This piece lends itself to that perfectly. I went to the link and read the comments below the article from the real people who express how best to give to those in need, where, and how appropriately. So all was not lost. The right people commented kindly, respectfully, logically, in a helpful guiding way and without hate or shame. So regardless of how admin got this article here - most of us should skip this for the rest of us  bored enough or seeking an odd entertainment piece that does not relate to celiac , let's hope the author gets the help they need as a disgusting gluten-free sandwich has more to offer to society. 😉 Lol  
    • Hi Gemma, Welcome to the very select, exclusive, super secret club of NCGS (or I if you like), where you get all the fun of living the gluten free diet with the added scepticism of half the medical establishment and most of the general public   If you're interested in learning more, there's some good resources collected here:  Feel free to add or just post there if you like.  It's great that the diet is working for you. The emotional side is difficult no doubt. It does get easier, trust me, for you and those around you also. You get better at planning, at coping, at working around it etc. The availability of safe foods and wider knowledge continues to improve year on year.  I've barely been back to Germany, one of my favourite countries, since going gluten-free but take some comfort in the fact that its always harder in a different country with a language barrier as well, but even so there's hope: https://foursquare.com/top-places/berlin/best-places-glutenfree-food https://www.tripadvisor.co.uk/Restaurants-g187323-zfz10992-Berlin.html You maybe need to accept there's a level of preplanning needed now that wasn't there before and if you do that you can still be spontaneous in other ways? Expect some setbacks, at times its ok to cry. Or, er happen to get something in your eye if you're a strapping bloke who should know better  Keep a good supply of nice safe snacks and treats at close hand. In your car/bag/pocket. Eat well before you go out. Have your freezer well stocked with nice safe food and your fridge too. Get to know what easy safe options are available, Are you in the UK? Join Coeliac.org and they'll send you the brilliant guide which will unlock so many safe, cheap foods, also available as an app. And post here, lots of good people with advice and support. Best of luck, Matt  
    • Hi All,  Recently (Nov 2017) I was diagnosed with NCGI by my consultant at hospital, this diagnosis has been after years of testing, colonoscopies, endoscopies and a 2 stone weight loss - it took the weight loss for me to finally be taken seriously by dr's. (I was tested for celiac around a year ago, all clear). I'm looking for advice to help me cope with this diagnosis, albeit I am thrilled that I potentially do not have anything life threatening (still undergoing tests, hosp visits etc.) but on the whole, I'm feeling hopeful that gluten may be the root cause to all my ailments and symptoms.  From diagnosis, I have cut out gluten completely, and apart from the odd slip up or cross contamination incident I have noticed a drastic improvement in my life quality and my time spent inside my bathroom walls has dramatically reduced. (TMI?)  The problem I am currently having is that I feel completely isolated from everyone in my life, I feel that me having to follow this strict diet is putting a burden on loved ones, especially when it comes to travel & eating out. (Was over in Berlin over the weekend, spent a good 5 hours over the weekend crying at being a burden to my BF restricting where we can eat, and also the fact that the majority of places we tried to dine, bar one or two, did not cater to the diet).  I thought I was coping with the diagnosis well, however the crying spell and fed up feeling with it proved I'm not. Does anyone have any good tips they followed and can recommend when they were newly diagnosed?    Xxx
    • Sorghum flour gives me massive cramps and diarrhea within 5 hours. I avoid it like the plague now.  FYI: Krusteaz gluten-free cornbread also has it as an ingredient, just found out the hard way.
  • Upcoming Events