can anyone recommend a bread that doesn’t taste like a piece of thick cardboard? i’ve tried various spelt breads, and i know i’m not gonna get the taste of wheat, without the wheat, but man some of this stuff is just nasty. anyone found anything not too repulsive?
thx
I get my breads from http://samisbakery.com/, they’re about as good as it ‘can’ get.
I don’t think you’re ever going to find a non-wheat bread which has the texture/consistency of one with wheat
Udi’s
.
Just so you know, spelt is a kind of wheat. It is just generally eaten by people with gluten intolerance as the gluten in it is generally easier to deal with. But no celiac person should eat spelt.
If you truly want to avoid wheat, then you are really stuck with the various seed based breads.
honestly…didn’t realize that.
any recommendations?
I have become a fan of Paleo. It is basically eating like a “caveman” in the sense of: lots of veggies, fruits, berries and meat. Preferably organic. No processed or refined foods. No sugar, wheat, rice, pasta or starch (like in potatos).
I bake my own Paleo bread which contains none of the above. It is:
100g almonds blended into flour
100g sunflower seeds
100g linseed
100g hazelnuts
100g pumpkin Seeds
100g walnut kernels
5 eggs
2 tablespoons canola oil
stirred together and baked 1 hour at 170 degree Celsius.
I buy either Udi’s or Glutino’s and always have some in the freezer. It tastes better toasted. The gluten-free bagels and English muffins are pretty decent.
I have no gluten issues , so I eat bread, though I make my own and use a long fermentation process. I avoid commercial breads if at all possible. But frankly, if I did have gluten issues, I would just give it up. The alternatives are really bad, and the things companies have to do to make it more like bread scare me. Bread works because gluten works.
thx all.
yeah, it’s one of those if it taste to darn good…it’s prob bad for ya’.
and really appreciate the quick reply’s, going to the store this morn and wanted to try something different. now i’ve got some ideas.
'preciate it.
Just look at the ingredients and make sure you know what everything is. Many of the starches they use to simulate gluten are generally fine (tapioca, xantham gum etc…). The huge load of sugar might be an issue for you, or maybe not. I don’t worry about refined sugar when I am in training mode, but try to keep it reasonably lower during the off season.
But frankly, if I did have gluten issues, I would just give it up. The alternatives are really bad, and the things companies have to do to make it more like bread scare me. Bread works because gluten works.
This
None of the GF bread alternatives I find what I would call tasty - despite the marketing. They all seem to have that dried bland taste to them. So I have sort of sworn off bread completely!
my wife prob eats more bread around here than anyone. a piece of toast and coffee is her morning ritual. i could take it or leave it, i do like having bread in the morn but coffee is much more important. i do like bread with pasta when i’m making red sauce, to sop up the left over stuff on the plate. love that stuff.
and i do love pb&j.
The udi’s gluten-free multigrain bread is good, especially when you toast it.
If you aren’t actually having issues with gluten, you really should see about making your own bread. It isn’t that hard and is pretty cheap and since doing so, my wife has fewer digestive issues. Do a google search for No knead bread. Or read this site (there are plenty of hits) http://steamykitchen.com/168-no-knead-bread-revisited.html .
I have become a fan of Paleo. It is basically eating like a caveman: lots of veggies, fruits, berries and meat. Preferably organic. No processed or refined foods. No sugar, wheat, rice, pasta or starch (like in potatos).
I bake my own Paleo bread which contains none of the above. It is:
100g almonds blended into flour
100g sunflower seeds
100g linseed
100g hazelnuts
100g pumpkin Seeds
100g walnut kernels
5 eggs
2 tablespoons canola oil
stirred together and baked 1 hour at 170 degree Celsius.
How is Canola oil Paleo? To create Canola oil, doesn’t crude rapeseed oil undergoes bleaching, heating and the addition of hexane so that the oil is palatable? I’m pretty sure that the cavemen weren’t highly processing seeds to make oil. And I’m not implying that you use GMO Canola oil; but isn’t most Canola oil made from genetically modified rapeseed?
I have become a fan of Paleo. It is basically eating like a caveman: lots of veggies, fruits, berries and meat. Preferably organic. No processed or refined foods. No sugar, wheat, rice, pasta or starch (like in potatos).
I bake my own Paleo bread which contains none of the above. It is:
100g almonds blended into flour
100g sunflower seeds
100g linseed
100g hazelnuts
100g pumpkin Seeds
100g walnut kernels
5 eggs
2 tablespoons canola oil
stirred together and baked 1 hour at 170 degree Celsius.
Yeah, because the cavemen had extracted oils, blended seeds from different seasonal growing periods and an oven to bake it in…
John
Another vote for Udi’s… the best I’ve tried at this point.
Another vote for Udi’s. That is if you are going to try to substitute something at all. I will have some as a treat now and then, but it has just as much sugar and additives as any other bread on the market, simply an absence of gluten does not make a product alltogether healthy. I usually wrap my foods for easy consumption in a large lettuce leaf or a sheet of Nori (seaweed). If I’m hankering for poached eggs on toast, seaweed simply won’t do and I will use a piece of Udi’s.
Lol, Americans… :o)
Well that’s just the type of oil I have in my kitchen: organic canola oil, if you have a different oil, be my guest and use that. This was just my suggestion to a wheat free bread. Now I see multiple saying “Udis”, now I don’t know what it taste like, but here’s the ingredient list:
Water
Tapioca Starch
Brown Rice Flour
Potato Starch
Canola Oil
Egg Whites
Sugar
Teff Flour
Flax Seed Meal
Yeast
Xanthan Gum
Apple Cider Vinegar
Salt
Baking Powder
Sodium Bicarbonate (Baking Soda)
Cornstarch
Calcium Sulfate
Monocalcium phosphate
Cultured Dextrose
Ascorbic Acid
Microcrytalline Cellulose
Enzymes
All this in just a bread!!! Are you insane? Why expose your body to so much crap? I’m no fanatic about paleo, but I think we could all do well with thinking about what is in our food. It is not about going back to eating stuff raw (like those raw-food folks do), but just being conscious about the added stuff in so much of the processed food that is available today. Processing food degrades its quality. To make up for the loss of quality we see lots of added sugar, salt and various artificial ingredients. Try to take one step back and experience food without all these added ingredients.
And with regards to the question of OP: Now I dont know if he is gluten allergic, if not I will make a bold statement that a bread containing nothing more than Water, flour and salt is more healthy than that Udi bread!
I have no gluten issues , so I eat bread, though I make my own and use a long fermentation process. I avoid commercial breads if at all possible. But frankly, if I did have gluten issues, I would just give it up. The alternatives are really bad, and the things companies have to do to make it more like bread scare me. Bread works because gluten works.
this. Bread tastes AMAZING when you make it yourself. We got a $10 (thriftstore) bread machine and dump in the ingredients every other day (family of 6) for fresh bread almost every day.