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What brand of GF bread do you prefer?
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What brand of GF bread do you prefer?
Udi's
40%
 40%  [ 23 ]
Rudi's
8%
 8%  [ 5 ]
Schar
0%
 0%  [ 0 ]
Glutino
1%
 1%  [ 1 ]
Food for Life
1%
 1%  [ 1 ]
Other
17%
 17%  [ 10 ]
I make my own
15%
 15%  [ 9 ]
None - I cannot tolerate any bread products
14%
 14%  [ 8 ]
Total Votes : 57

Author Message
Dee
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PostPosted: Sat Apr 21, 2012 3:28 pm    Post subject: Reply with quote

I switch around with my breads.
If I don't have time to make my Artisan or light bread recipe, I buy Udi's or Whole Foods GF light sandwich bread.

Dee~~~
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Gabes-Apg
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Food Intolerances : Gluten, Yeast, Caesin, Soy, salad/raw veges and fruit
Location: Hunter Valley NSW Australia

PostPosted: Sun Apr 22, 2012 2:16 am    Post subject: Reply with quote

before MC Dx I was GF/YF for many years. all the GF/YF breads were not good fresh, all of them were totally awesome as toasted sandwiches, lightly baked with oil and garlic as garlic bread, french toast style for breakfast etc... in some cases they were better than normal bread
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"Anything that contradicts experience and logic should be abandoned"
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desertrat
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Location: Chandler, AZ

PostPosted: Sun Apr 22, 2012 4:42 pm    Post subject: Reply with quote

I tried Udi's last night. Bought the hamburger buns and had a pulled pork sandwich. It was so strange for me to be eating a "sandwich". I truly paused for a moment with fear, since to me, the true picture of wheat in my mind is a piece of toast. Btw, no reactions, so I guess I am okay with it. It still freaks me out a little, though, to be eating something that screams "wheat" to me.

Mandy
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starfire
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Food Intolerances : Gluten, Soy
Location: Pennsylvania

PostPosted: Sun Apr 29, 2012 2:43 pm    Post subject: Reply with quote

I really haven't had any GF bread that I actually like yet. I haven't tried Anna's or some of the better one yet though. I got real discouraged with GF bakery products period. I didn't vote in the poll because it's not that I can't tolerate them. I just don't like them.

Love, Shirley
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tex
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Food Intolerances : Gluten, casein, soy, and avenin, (avenin is the prolamin in oats, which is equivalent to the gluten in wheat), beef, grapes, peanuts, cashews, almonds, (but nut butters seem OK except for peanuts), citric acid, chocolate, and agar.
Location: Central Texas

PostPosted: Sun Apr 29, 2012 4:15 pm    Post subject: Reply with quote

Shirley,

Same here. I didn't vote, because I don't eat bread.

Love,
Tex
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Lesley
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Food Intolerances : Too many to list

PostPosted: Sun Apr 29, 2012 7:06 pm    Post subject: Reply with quote

I made one that I liked toasted, but I haven't made it for a while because of my latest flares.
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Gabby
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Food Intolerances : Gluten, soy, corn

PostPosted: Sat May 05, 2012 7:56 pm    Post subject: Reply with quote

Hi everyone,
I don't eat much bread anymore. It's now only a rare treat. I was in the mood for garlic bread and tried the "Against the Grain" baguettes endorsed by Maggie. It was the only Against the Grain product available at my WF store. Ingredients: Tapioca starch, milk, eggs, mozzarella cheese (?!), non-GMO canola oil and salt. So the list of ingredients is not very MC friendly, but for those with fewer intolerances, this is a good baguette. When I tore the bread apart I saw it was full of large holes and it was elastic like bread should be. It has a thick outer brown crust and chewy insides that hold lots of butter and garlic. It reminded me of the popovers my mom used to make. I also tried it with some Justin's Chocolate Hazelnut Butter and warmed in the microwave. So good!

Gabby
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wonderwoman
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Food Intolerances : Per Enterolab March 2010 and May 2012, wheat, dairy, eggs, soy, rice, corn, oats, chicken, beef, walnuts, cashews, nightshades, MRT Jan. 2012 capsaicin, ginger, DNA 0202, 0603,
Location: Sun City, AZ

PostPosted: Sat May 05, 2012 8:46 pm    Post subject: Reply with quote

I had a breadmaker and sold it in a garage sale. I prefer baking Pamela's Mix in the oven.

I rarely eat bread because I keep it in the freezer. What I do make is a batch of Pamela's bread mix and divide the dough between ten, four inch ramkin baking dishes. That way I have buns rather than a loaf of bread (and more crust too). These are great for when we have hamburgers, and it is easier to take a bun out of the freezer than a piece of bread. I was using the large tuna fish cans for baking the buns and when my daughter saw that, she went out and got me the ramkin dishes from Old World Market. I thought the tuna cans worked just fine but she didn't.
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Gloria
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Food Intolerances : gluten, soy, casien, eggs, legumes, Pepto Bismol, all fruit except mango, all vegetables, tomatoes, onions, peppers, carrageenan, chicken, beef, orange roughy, cucumber, vinegar, chocolate, olives, buckwheat, millet, tapioca, sorghum, rice
Location: Illinois

PostPosted: Sat May 05, 2012 10:21 pm    Post subject: Reply with quote

I hunted high and low for bun tins - I never thought about using tuna cans or ramkin dishes. I finally found a bismark tin and used that. It worked fine. I haven't made bread since I became sensitive to rice and quinoa flour, but I'm hanging on to the tin for the day that I can eat it again.

Thanks for sharing your solution.

Gloria
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JFR
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Food Intolerances : gluten, dairy, soy, eggs

PostPosted: Sun May 06, 2012 2:41 am    Post subject: Reply with quote

wonderwoman wrote:


I rarely eat bread because I keep it in the freezer. What I do make is a batch of Pamela's bread mix and divide the dough between ten, four inch ramkin baking dishes. That way I have buns rather than a loaf of bread (and more crust too). These are great for when we have hamburgers, and it is easier to take a bun out of the freezer than a piece of bread. I was using the large tuna fish cans for baking the buns and when my daughter saw that, she went out and got me the ramkin dishes from Old World Market. I thought the tuna cans worked just fine but she didn't.


I remember from years ago that Julia Child had a recipe for english muffins (not gluten free of course) where she used tuna fish cans. If it was good enough for Julia who wouldn't it be good enough for?

Jean
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wonderwoman
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Food Intolerances : Per Enterolab March 2010 and May 2012, wheat, dairy, eggs, soy, rice, corn, oats, chicken, beef, walnuts, cashews, nightshades, MRT Jan. 2012 capsaicin, ginger, DNA 0202, 0603,
Location: Sun City, AZ

PostPosted: Tue May 08, 2012 3:01 pm    Post subject: Reply with quote

Quote:
I remember from years ago that Julia Child had a recipe for english muffins (not gluten free of course) where she used tuna fish cans. If it was good enough for Julia who wouldn't it be good enough for?


They weren't good enough for my daughter. She had to buy me the ramkins.
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Deb
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Food Intolerances : Gluten, still determining others
Location: Minnesota

PostPosted: Tue May 08, 2012 3:50 pm    Post subject: Reply with quote

I bought a muffin top pan. http://www.amazon.com/dp/B001IZZGN2/ref=asc_df_...vptwo=&hvqmt= It works well for buns too. I also recently bought a hot dog bun pan, just in case. I haven't used it yet.
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maestraz
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Food Intolerances : Gluten, dairy, soy, plus histamine issues
Location: CT

PostPosted: Tue May 08, 2012 4:06 pm    Post subject: Reply with quote

Just this weekend, I bought Against the Grain bagels at a store in NH while visiting my son. they weigh SO much less than the average GF bagel and are tasty, but still @250 calories for a whole bagel. I ate 1/2 of one with almond butter, and it was very satisfying with a little fruit on the side.

I'm now a fan of Glutino chocolate/peanut butter snack bars, and carry them in my purse. I also like Bakery on Main maple cranberry nut granola bars.

I like Schar classic rolls for burgers, and their Ciabatta rolls for garlic bread. The ciabattas also work well for burgers.

You know what's a real pain in the butt about all this? I can never just go to one store and get the GF/DF/SF products I like. Some are at Whole Foods, some are scattered among other area supermarkets.
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jlbattin
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Food Intolerances : gluten, soy, dairy, egg, green beans, olive oil, raw nuts, and probably more but I'm still discovering
Location: Colorado

PostPosted: Wed Sep 02, 2015 1:09 pm    Post subject: Reply with quote

I am finding that of the all the things I can't have, I am missing bread the most. Weird, I know! Are there any of the mixes that are totally gluten free, soy free, dairy free, and egg free that are pretty tasty! I know someone recommended EnerG egg replacement to me. Or does anyone have a from scratch bread recipe that is good? I can make it with my Kitchen Aide mixer. My bread machine is old so probably wouldn't do justice to gluten free bread. Thanks.
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Diagnosed with Collagenous Colitis, June 29th, 2015
Gluten free, Soy free, Dairy free, and Egg free since July 3rd, 2015
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tex
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Posts: 30717
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Food Intolerances : Gluten, casein, soy, and avenin, (avenin is the prolamin in oats, which is equivalent to the gluten in wheat), beef, grapes, peanuts, cashews, almonds, (but nut butters seem OK except for peanuts), citric acid, chocolate, and agar.
Location: Central Texas

PostPosted: Wed Sep 02, 2015 5:18 pm    Post subject: Reply with quote

Hi Jari,

l was going to recommend Breads from Anna, but like many of the bread products, even though she offers some soy free mixes, most of them contain either pea or bean flour, and most of us react to legumes, if we react to soy. She has excellent mixes though. I tried some about 10 or 12 years ago (back when I still ate bread) and they were the best at the time (IMO). They are probably better now, but of course there are probably other options that are pretty good these days.

http://breadsfromanna.com/

I did a search using the words "bread recipe" in the Dee's Kitchen forum only, and came up with 22 hits. I didn't check any of them out, though.

I've heard that to make good bread with GF flours requires a double-paddle breadmaker with a GF cycle.

Tex
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It is suspected that some of the hardest material known to science can be found in the skulls of GI specialists who insist that diet has nothing to do with the treatment of microscopic colitis.
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