• Ads by Google:
     




    Get email alerts Celiac.com E-Newsletter

    Ads by Google:



       Get email alertsCeliac.com E-Newsletter

  • 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 FREE Celiac.com email alerts 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 Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

Best Bread And Pasta
0

20 posts in this topic

I have decided to go back on the diet regardless of my test results. Last time I did it I could never really get into the bread or pasta. Any ideas as to the best bread and pasta? I don't care if I have to order it I just want a soft bread and good pasta noodles (I LOOOOVE SPAGHETTI). Anyone tried the quinoa pasta, is it good?

0

Share this post


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


My family and I find the Schar to be the best brand for both. My mom found Schar white bread in one of grocery stores and even she said it felt and tasted similar to "regular" bread and the same for their pastas.

0

Share this post


Link to post
Share on other sites

I have decided to go back on the diet regardless of my test results. Last time I did it I could never really get into the bread or pasta. Any ideas as to the best bread and pasta? I don't care if I have to order it I just want a soft bread and good pasta noodles (I LOOOOVE SPAGHETTI). Anyone tried the quinoa pasta, is it good?

Donna......here are some links for the best bread and pasta ever. I am particularly picky about quality (or you can call me a food snob!) so these are my favorites after trying out many different kinds over the years.

http://www.canyonbakehouse.com/

The link I was going to give you for pasta will not work for you because they are all corn based and I see from your signature that you are allergic to corn. I am sorry because that makes it even harder for you. But Schar, as others have suggested, is very good pasta too. I just hope it is not corn based....I can't remember. I like many of their products and have done well with them. If things change on the corn front for you, let me know and I'll provide the link.

The bread link will work and by far, it's THE best gluten-free bread ever. I have given this to the wheat eaters without telling them it's gluten-free and they were shocked because they couldn't tell the difference. There is a store locator so I hope you can find some.

You are doing the right thing with going gluten-free. Like I said, your health history screams of Celiac so don't doubt yourself. We want to see you back to good health,like the rest of us!

0

Share this post


Link to post
Share on other sites

Ah i didn't spot the corn allergy. woops :) My appologies. But yeah quinoa is pretty good.

0

Share this post


Link to post
Share on other sites
Ads by Google:


The absolute best bread flour and pasta mix is maninis, which you can buy online at their website http://maninisglutenfree.wordpress.com/. They are organic, rice free, and corn free. Its super easy to make, otherwise the store bought stuff I personally think tastes like cardboard.

0

Share this post


Link to post
Share on other sites

Basically I stopped bread because I guess I'd rather go without than settle for something I can't hardly tolerate. The gluten free breads are dry and not soft and have an odd texture.

I've really struggled because to me none of the breads are good at all but we bought the Udi's dinner rolls last week. They are VERY good compared to everything I've had. I want to try the Udi flour tortilla's if I ever see them in stores and I hope they are good. And I wish they'd come out with a really biscuit!

I have heard good things about these onion rolls http://www.gilliansfoodsglutenfree.com/products/product_info.php?products_id=31

I am waiting to see if I can find them in a store soon because shipping is SO costly.

As far as Pasta goes.....I've been buying the Ancient harvest quinoa, corn pasta and while it's not bad, it's not as good as Jovial Brown Rice Pasta. I've been told the best of the best is http://www.biaglutusa.com/order/

I ordered some and it'll be delivered Monday according to my tracking number, so we'll try that next week and I'll let everyone know.

0

Share this post


Link to post
Share on other sites

Since my Celiac diagnosis, my mother and Memere (grandmother) are always active in searching for Gluten Free products anytime they're shopping. My Memere was very excited when she saw a box of Gluten Free Bisquick, so naturally, she bought it and gave it me the other day. I haven't tried it yet, but for the cost and the chance of finding those really good biscuits, I am hopeful. I know Bisquick is often used to make other things such as, pancakes and pie crust. If anyone has tried this Bisquick and know of some good tasty ways to use it, I would love if you could share them with me. Thank you!

0

Share this post


Link to post
Share on other sites

I found a great recipe for little muffins made with chives, bacon, cheese and gluten-free bisquick, I love them

0

Share this post


Link to post
Share on other sites

The absolute best bread flour and pasta mix is maninis, which you can buy online at their website http://maninisgluten...wordpress.com/. They are organic, rice free, and corn free. Its super easy to make, otherwise the store bought stuff I personally think tastes like cardboard.

Most do taste pretty bad but not the Canyon Bakehouse. I recommend it to those who have never tried it and are looking for a soft bread that you can make a sandwich with without toasting the bread. It's the only bread I can fool the gluten eaters with.

0

Share this post


Link to post
Share on other sites

I really love Tinkyada brand pasta (brown rice). Easy for me to find, tastes great and doesn't get mushy! My favorite bread is Udi's, however I can't remember if they use corn in their bread products or not...

Gemini: Thanks for the recommendation! Going to look for it. :)

0

Share this post


Link to post
Share on other sites

The absolute best bread flour and pasta mix is maninis, which you can buy online at their website http://maninisglutenfree.wordpress.com/. They are organic, rice free, and corn free. Its super easy to make, otherwise the store bought stuff I personally think tastes like cardboard.

I bought a loaf of the Canyon Bakehouse and it was heavy and dry to me. Bread is the hardest for me, I think I'm a bread snob. I like it light, fluffy and soft like normal bread. We bought a bag of the Maninis

 

Miracolo Pane Classic Peasant  Bread Mix to try and it was REALLY good. You don't store it in the fridge or freezer, it has a shelf life of 5 days. IMO it's MUCH better on the 2nd day. We love thatManinis

 

is organic, rice free, and corn free.

0

Share this post


Link to post
Share on other sites

CommonTater, which Canyon Bakehouse did you get? They make a white bread, a "rye" and SAN JUAN 7-GRAIN. The 7-Grain is not dry at all. It's got great texture and flavor. If that's the one you tried and it was dry, it must have had freezer burn or something.

0

Share this post


Link to post
Share on other sites

For pasta, especailly when I need a spagetti type replacement I use either Mi Fun Oriental noodles or bean thread oriental noodles.  Personally in the two years I have been doing this, I found that if the recipe had to be altered to make it gluten free I don't care for it and both of the products are "original" products.  Then again I already ate these items before being gluten free whenever we ordered chinese food.   

 

For bread I like Rudi's but have yet to find Canyon Bakehouse where do you guys find that, I know I can order online, but seem out of luck in my stores and am wondering how everyone else it getting it. 

 

I do like the new Toufayan gluten free wraps much better than any of the frozen gluten free wraps I have had.   They hold up great when rolled and while eating. 

0

Share this post


Link to post
Share on other sites

My local health food store sells it. It is my absolute favorite bread, but unfortunately I can't eat it right now. Udi's has corn starch, which I could tolerate for a while there and hope to get back again, but the Canyon Bakehouse 7-Grain has corn MEAL, which I doubt I'll ever be able to tolerate again.

 

But who knows? Maybe someday...

 

The Canyon Bakehouse website is selling it for $5 a loaf, or $45 for a case of ten loaves. Believe me, if I could eat it I would buy a case and keep it in my freezer.

0

Share this post


Link to post
Share on other sites

If you like rye bread, I find the Schar's Deli Style bread is pretty, pretty close.  A little crumbly and I wish the size were different (and the price) but not bad.

0

Share this post


Link to post
Share on other sites

My local health food store sells it. It is my absolute favorite bread, but unfortunately I can't eat it right now. Udi's has corn starch, which I could tolerate for a while there and hope to get back again, but the Canyon Bakehouse 7-Grain has corn MEAL, which I doubt I'll ever be able to tolerate again.

 

But who knows? Maybe someday...

 

The Canyon Bakehouse website is selling it for $5 a loaf, or $45 for a case of ten loaves. Believe me, if I could eat it I would buy a case and keep it in my freezer.

 

It's food crack, bartie and I hope that you will eventually be able to snarf some down again.  ;)   Every gluten eater I have given this bread to had no idea it was gluten free.

0

Share this post


Link to post
Share on other sites

Gemini, if I ever get Canyon Bakehouse back, I guarantee I will be so fat no one will recognize me. I know we should all keep our gluten-free substitutes as OCCASIONAL treats, but this stuff is so good I know I'd eat it every day, several times a day. I like it even better than ice cream, and believe me, I am an ice cream fanatic. :D

0

Share this post


Link to post
Share on other sites

CommonTater, which Canyon Bakehouse did you get? They make a white bread, a "rye" and SAN JUAN 7-GRAIN. The 7-Grain is not dry at all. It's got great texture and flavor. If that's the one you tried and it was dry, it must have had freezer burn or something.

I bought the white but tried the 7 grain and didn't like it either.  I have to tell you this new flour we are using is unbelieveable. I am SO thankful to the lady on Facebook that told me about it, I only wish I knew who she was so I could thank her. We just baked a loaf tonight and OMG the house smells so good and this bread taste EXACTLY like the real bread I remember. I am NOT kidding, I'm in heaven! I am finally eating bread again and will be a customer for LIFE!

0

Share this post


Link to post
Share on other sites

Gemini, if I ever get Canyon Bakehouse back, I guarantee I will be so fat no one will recognize me. I know we should all keep our gluten-free substitutes as OCCASIONAL treats, but this stuff is so good I know I'd eat it every day, several times a day. I like it even better than ice cream, and believe me, I am an ice cream fanatic. :D

Canyon Bakehouse bread, especially the 7 grain, is chock full of whole grain gluten-free grains so I would argue it is not one of those items that you need to limit.  I eat way more bread than I used to because when you start weight training, you lose too much weight if you don't eat carbs.  I am extremely sensitive yet eat this bread everyday, at breakfast and sometimes with lunch.  No problems but I am 8 years out and have healed well.  This isn't crap gluten-free bread.  I love this bread and so does my husband.  I agree....it's the best one out there.  Ditto for the hamburger rolls.  They look and taste like regular rolls but are much tastier than the wheat versions.  YUM!

0

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
      106,805
    • Total Posts
      932,565
  • Member Statistics

    • Total Members
      64,298
    • Most Online
      3,093

    Newest Member
    Kategarrett
    Joined
  • Popular Now

  • Topics

  • Posts

    • Hi kelzz..........the only way you will find out if the increase is from gluten exposure is to have your doctor run the correct test.  I have said this a million times on this forum but I will say it again.....the DGP/IgA tests for reaction to gluten ingested. The tTg/IgA tests for intestinal damage and that can be elevated from other autoimmune diseases, or from ingested gluten.  So you are either being glutened in sneaky ways OR you may have another autoimmune issue going on. Sorry my answer is so late but I have been on vacation. I hope this information helps you!
    • Ok, so long story, but I'm hoping some knowledgeable folks can chime in and tell me if a) I'm not crazy for thinking this sounds a lot like celiac and not a lot like anything else and  are the tests being run the right ones? I had malabsorbtion symptoms my whole life, rashes on the inside of my elbows and knees, chronic constipation, chelisis, brittle cracking nails, my hair sheds a ton, irritation on the edges of my scalp, blistery rashes on my hands, low iron, low blood sugar, bloating, painful gas (like bring me to my knees type). I pretty much just accepted it as my normal, and when I went to get the skin issues checked out in my early 30s, I was just told it was eczema and sent away. The rashes on the insides of my elbows and knees went away when I was about 15 or so, but in my 20s I started seeing a blistery, itchy rash on my elbows occasionally. Fast forward to 2015, and I have a terrible outbreak of GI symptoms (always constipation with me, with the occasional horrible D experience sprinkled in) along with a pretty bad itchy rash on both elbows. I start researching and find that a lot of what I have experienced sounds like DH/celiac. By the time I get my referral in and appointment to the GI doc, I've decided to cut milk out of my diet. I thought back to when I had the last period of time where I had no GI symptoms, and it was when I was last deployed. The dairy in the chow hall was either expired or near it, so I lived on eggs, rice, and chicken, and hot sauce. ;p. Once I cut out milk, and I saw a pretty impressive relief of most of my symptoms. The chelisis is gone, my rash disappears, bloating is much better, gas pains are gone. I get tested for celiac- negative, lactose intolerance- negative, SIBO- positive. Two rounds of antibiotics 6 months apart and my SIBO (methane type) clears up. Basically they said I had IBS-C and my skin issues were likely unrelated. I'm pretty sure my issue with milk is casein-related, because my son has the same issues with casein, and I sure have GI issues when I drink it. (TMI... mucousy rabbit poo). So I figure most of my issues have cleared up, no active rashes, good right? Nope. Since then, I had a couple outbreaks on my elbows, but they went away fairly quickly, My scalp rash thing ebbed and flowed, and my hair still sheds a ridiculous amount. About a month ago, I had another rash outbreak on both elbows, a couple blisters on my hands... and it stayed. After a month of rash, I finally contacted my doc and said "look, this rash is active, please take a look." Just as if it sensed it, the rash started clearing, that same day. :-< By the time I saw her a week and a half later, it was gone, save for a couple scabs. So, good news is my doc disagreed with the GI doc and said it sounded auto-immune to her. I'm military, so I get what I get for referrals, labs, and doctors, but she's luckily very good and knowledgeable. She ran the following tests: Complement Panel: Awaiting results C-Reactive Protein: Awaiting results Celiac Disease Ab IgA Panel: Awaiting results Tissue Transglutaminase Ab IgA: Awaiting results
      Gliadin Ab IgA: Awaiting results Endomysial Ab IgA: Awaiting results Rheumatoid Factor: NEG Comprehensive Metabolic Panel W/eGFR: Normal with the exception of a higher than normal Urea Nitrogen/Creatinine (indicates poor kidney function or bleeding in intestines (ding ding ding) My GFR was normal, so kidneys are probably okay. ESR: 9 (normal is 0-20) Indicates inflammation  
    • I've tried 3 shampoos and a skin cream, sorry can't recall names! It can keep it under control but I want to know why it happened in the first place. I was already gluten-free, and never had it in my life beforehand. Just looking for a magic cure
    • There isn't a cure that I'm aware of. Mine is much, much better since I went gluten free but it's liable to recur, especially if I get run down. Nizoral is most effective shampoo but it contains wheat protein so take care!
    • Currently, a gluten-free diet is the only way to manage celiac disease. Can a celiac vaccine change that? One company thinks so. ImmusanT corporation has developed a therapeutic vaccine, Nexvax2, that is specifically designed to treat celiac disease. The vaccine is an adjuvant-free mix of three peptides that include immunodominant epitopes for gluten-specific CD4-positive T cells. The vaccine is designed to neutralize gluten-specific CD4-positive T cells to further antigenic stimulation. View the full article
  • Upcoming Events