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49 Comments

  1. 1

    Sheila

    Glutina bread any good… had a lot of starches and same ingredients. .what is a good GF white bread? Thank you..

    Reply
    1. 1.1

      Gluten Dude

      Glutino is owned by the same company as Udi’s so I will not support them either.

      Reply
  2. 2

    Jane

    Have you tried Breads from Anna? Go to http://www.breadsfromanna.com. I have been making her mixes for all 15 years of my celiac life, and they are the best in my mind! Each package makes a two-pound loaf, so factor that into the price. Well worth it! Thanks for all your good work!

    Reply
  3. 3

    Jett

    Great article thanks for Binh the Guinea pig for us. Would love to know your favorite recipe youbuse for your everyday bread. I have yet to make one – will you share here or Email me?
    Thanks again!

    Reply
    1. 3.1

      Gluten Dude

      Jen Esposito has an amazing (and healthy) bread recipe in her latest book. You won’t be disappointed.

      Reply
  4. 4

    Jen

    Gluten Dude, what’s your favorite bread recipe for baking your own? Do you avoid gums?

    Reply
    1. 4.1

      Gluten Dude

      I honestly do not bake my own bread. Nor do I buy it. The only time I eat it is when Jennifer Esposito makes it fresh. No words. Her recipe is in her latest book.

      Reply
      1. 4.1.1

        Karen

        Her recipes are amazing. I loathe all the Commercial gluten free bread. I find that they are totally ripping off those of us with celiac disease and we need to fight back

        Reply
        1. 4.1.1.1

          Gluten Dude

          I’m doing my best ;)

          Reply
  5. 5

    Karen Fitzgerald

    Facebook.com/WestSacBread
    gluten-free, soy-free & corn free sourdough.
    A gf startup-Bakery. I’ve been gf for 10 years and I’ve come up with the best tasting gf sourdough bread. I wish you could try it.

    Reply
  6. 6

    Julie

    I think that this bread is WAY better than their original bread (which I thought was inedible – seriously, I wouldn’t even eat it). I would eat it in a pinch but the super soft texture is a little odd after eating it for a while.
    I still love Canyon Bakehouse the best!

    Reply
  7. 7

    Allie

    Schar has good gluten free bread

    Reply
    1. 7.1

      Alice

      That’s what I eat, I like it best toasted

      Reply
  8. 8

    Betsy in Michigan

    SO glad to have Rumi’s Passion GF bakery here in SE Michigan! People comment how yummy my son’s school lunches on multi-grain bread look (they also carry white, raisin, rosemary olive and other great products). Worth a drive if you have a big freezer at home (we always keep their pie crust for quiche and their onion rolls for burgers in the freezer – we like them even better than their regular hamburger buns).

    Reply
    1. 8.1

      Ken

      I buy Rumi’s bread and other great stuff. They are awsome.

      Reply
    2. 8.2

      Gina

      I agree. Rumi’s is the best. I love their challah loaf for sandwiches. They don’t put preservatives and other “crap” in their products. It is also nice to be able to talk directly to the people who are making your food. I am fortunate to live so close.

      Reply
  9. 9

    Irina

    I started baking my own bread and haven’t looked back. I got a little bread machine and this recipe book: http://amzn.to/2sEV4To, and every week we have freshly baked bread, either multigrain, lemon poppy seed, chocolate orange, cherry cinnamon pecan. I also baked gluten-free English muffins, challah, hamburger buns from recipes in this book. Our gluten eating friends love this bread too.
    If only I can find a good gluten free bagel recipe.

    Reply
    1. 9.1

      Diane

      Gluten free on a Shoestring has bagel recipes.

      Reply
  10. 10

    JoAnn

    Dude, love your posts, always make me laugh.

    Reply
    1. 10.1

      Gluten Dude

      Mission accomplished then.

      Reply
  11. 11

    Brooke

    Udi’s aside, I hope everyone has had a chance to try the new bagels from Canyon Bakehouse. I never thought I’d eat a bagel again in my life after having to spit out probably a dozen pathetic GF versions. They have done it right. Probably loaded with chemicals but perfect for the odd craving!

    Reply
    1. 11.1

      davelog

      Have not tried their bagels, but their deli style rye is better than good enough. It’s small, but it makes a great sandwich.

      Reply
    2. 11.2

      Emilytwinmom

      The Canyon Bakehouse bagels are AWESOME! After not having a real bagel for 10 long years, I ate one every day until I ran out and fought my celiac teen for the last one :)

      Reply
  12. 12

    jules

    Always love the way you write and your honest commentary … from roofs (or is it rooves?) to frozen bread. You always make me smile. At least we know we can do better and none of us has to settle for … whatever this is.
    xoxox
    ~jules

    Reply
    1. 12.1

      Gluten Dude

      Exactly Jules. And for the record:

      “The plural rooves is uncommon and is usually considered incorrect. … Rooves as a plural for of roof is dated, but not incorrect. The Oxford English Dictionary lists “rooves” as an alternate to roofs, one of several outdated spellings used in the UK, and in New England as late as the 19th century.”

      Reply
      1. 12.1.1

        Fiona

        Actually, just fyi, the spelling “rooves” is still used in the UK to this day … and I certainly learned it at school …

        Love your site – you approach your life with such humour <– that's how we spell it here … ;)

        Reply
        1. 12.1.1.1

          Gluten Dude

          If you’ve ever seen the old Gallagher bit, you know how messed up our spelling is here.

          Reply
  13. 13

    Jessica Bullock

    So gluten free bread makes you sick too?! Every time I eat gf bread – I get sick! Not gluten sick obviously – but sick nonetheless! Sorry this happens to you – but thank you for sharing. I was beginning to think there was something more wrong with me other than Celiac disease. :-)

    Reply
    1. 13.1

      Gluten Dude

      Because most (not all) of it is crap.

      Reply
  14. 14

    Maria

    Trader Joe’s gluten free cinnamon raisin bread. Toasted……yummy delish bread heaven!

    Reply
  15. 15

    Jeanne

    I find I’m very sensitive to tapioca so mostly avoid stuff with that in it. It’s a really common starch in gf prepared foods. When I bake, I use arrowroot powder to sub for tapioca starch and I’m fine. I use a little xanthan gum sometimes, but rarely, for the same reason. Always appreciate you, GD!!

    Reply
  16. 16

    Barbara

    I live in an area where GF products are hard to find. Got used to the ‘old’ Udi’s; the ‘new’ is disgusting. Looks and tastes like a piece of rubber. Sticks to the roof of your mouth and you have to dig it out with some kind of utensil. Latched on to Canyon Bakehouse……better than Udi’s newest, that’s for sure. Will have to check out Rumi’s!

    Reply
  17. 17

    Cathy L B

    I asked google what “modified cellulose” is.
    Answer:
    Modified Cellulose as a Food Additive, Pill Binder or Laxative. Cellulose extracted from wood pulp or cotton and chemically processed with acids or alkali can be added as a creaming agent or thickener to shredded cheese (parmesan), ice cream, fast food (burgers), powdered drink mixes and other commercial foods.

    Reply
    1. 17.1
  18. 18

    GF Rhody

    Stuck…to the roof…of your mouth. Ew.

    EEEEEWWWWW.

    That goes onto my “do not touch this garbage ever” list. Thanks for taking one for the team and warning the rest of us, Dude. Hope your gut’s feeling better.

    Reply
    1. 18.1

      Gluten Dude

      There is still a piece stuck up there. If I ever get it out, I’ll save it for you ;)

      Reply
      1. 18.1.1

        GF Rhody

        I grew up Catholic, I got that covered. :-D

        (There’s a Catholic humor book that has a chapter titled “How to get the Body of Christ off the roof of your mouth”. It’s that common a problem. Same issue as Udi’s — highly refined starch flours.)

        Reply
  19. 19

    Donna

    I love the bread at Marcelle’s Kitchen. The fresh baked bread is amazing. The mixes work great at home

    Reply
  20. 20

    Lina

    Curious if you have ever had baby cakes (Erin McKenna) baked goods. I had a lot of it in my needing baked goods phase and I got pretty sick from him. Lots of ingredients, gums, sodium. Curious if it bothered anyone else. I also completely avoid substitutions and fake breads as I’ve been doing this ten years and after a few years I just didn’t care to.

    Reply
  21. 21

    aliza

    Whose idea what this? Ugh, the new bread is like wonder bread and completely disgusting way too soft and gooey. I was able to get a couple of loaves of the old stuff in the bottom of the bin at my grocery store, but now its all gone. I would rather have random holes than this…

    Reply
    1. 21.1

      NC

      I totally agree! I was actually okay with the old one. The white had a perfect texture when toasted. I was excited to try the new “softer” bread and was soooo disappointed! I felt stuck because now the old one was forever gone! It also made my stomach hurt terribly. Happy to hear others having the same experience. They need to get it together!

      Reply
  22. 22

    Mike

    Agreed about the new best ever Udi’s Bread. Both the white and wheat have the same super sticky texture, making sandwiches harder to eat as the bread sticks to your teeth and palate.

    PLUS they raised the price. We used to buy 10+ loaves a week of the previous recipe – it was actually quite good.

    Now we buy pretty much nothing but Canyon Bakery or Sam’s Choice Gluten Free breads – the Sam’s Choice is simply phenomenal. Both are available at Wal-Mart grocery stores, haven’t seen them anywhere else.

    Reply
    1. 22.1

      Julie

      I actually loved the old Udi’s bread, holes and all. Of course, having grown up on Wonder bread and hating it (probably self preservation kicking in), this new formula is horrifying! Does Sam’s Choice or Canyon have the heartier crust of the old Udi’s?

      Reply
  23. 23

    Jess

    I don’t have celiac. I have life threatening allergies to stupid things like wheat, soy, nuts, and anything related to latex (plus other random stuff). I had been grudgingly baking my own bread for a few years until I found Udi’s, which made reasonably decent toast and grilled cheese. Then the new recipe happened, and not only are the taste and texture vile, it sent me straight to one of those life threatening moments. I don’t know what the poison was, but Udi’s is dead to me. I don’t know why they thought this was a good idea.

    Reply
    1. 23.1

      NC

      I’ve been trying to figure out why my stomach hurt so much after eating this new recipe bread. I think I may have a sensitivity to tapioca and maybe there is a higher concentration of it in this new bread to make it softer. It’s the only thing I can come up with. Needless to say, I no longer buy Udi’s bread. I still like the white hamburger buns. Trader Joe’s GF breads are decent.

      Reply
  24. 24

    Patty

    Thank you! I agree! I liked the “old” recipe and the slices if you got the loaf from Costco were regular bread sized. My first thought when I tried the new recipe; Wonder bread. I won’t buy it any more. Guess I’ll start making my own.

    Reply
  25. 25

    Diane

    The new Udi’s multi grain is terrible! Slices won’t separate, off texture, and it tastes very sweet. Gross.
    Udi’s lost a long time customer here.
    If you are willing to bake, check out “Gluten Free on a Shoestring” for great recipes.

    Reply
  26. 26

    Kim

    I needed this post I’ve only been on a gluten free diet for a few days and my doctor told me to buy Udis…I am assuming by my experience he has never eaten it. I’m taking him a sandwich at my appointment tomorrow. I just tried the tortillas…it’s was like a chalky dried out kids paste so disgusting I don’t have words. Think I will use lettuce next time.

    Reply
  27. 27

    Paulette

    I used to purchase the original GF Udi’s quite often but finally gave up because it wasn’t usable because of the holes. I tried the new improved frozen last week. It’s better texture with no holes, gummy, and even more tasteless. As someone stated, it is like Wonder Bread (which I have never liked). I have tried 3 sandwiches – it’s going in the garbage. This stuff is cramping my stomach like regular bread never has! (Very serious pains for several days and it’s showing no signs of leaving) I have no idea what is in it, but it needs to be removed from the market. Save yourself a stomach ache and pass it up!

    Reply

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