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What Is Your Opinion?

micheleph

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micheleph Rookie
micheleph
Posted

I am looking for a really good bread to enjoy with a meal, while everyone is eating their bread, over the holidays. I have tried a lot of bread but have yet to find one that I can pull out of the oven crusty on the outside and warm and soft on the inside. Oh, I would really like it if it didn't fall apart too. Maybe I am just asking to much?

Has anyone had such a gluten-free bread? I would be forever grateful if you could share the name of the bread with me!

Thank you thank you.

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jenvan Collaborator
jenvan
Posted

hmm, so you are looking not for a sandwich bread so much? kinnikinnick makes these really great english muffins (thicker than real ones). i use them as my sub for "rolls" at holiday/family dinners with butter and jam. you can toast them in the oven. we also like to toast them on the grill with burgers etc. chebe also has great bread mixes you could try--you could make quite a few variations from the mixes they have available. i also like some of the manna from anna mixes too. they have a pretty good soft bread texture--not spongey like many gluten-free breads.

LaurieAnn13 Newbie
LaurieAnn13
Posted

My new favorite is the bread that Whole Foods makes... The brand is The Gluten-Free Bakehouse, so far, I would have to say their bread is the closest I have found to "real" bread.... My personal favorite is the sundried tomato and roasted garlic bread....

Good Luck!

Laurie

pixiegirl Enthusiast
pixiegirl
Posted

Manna by Anna. Second place is Whole foods market.

KaitiUSA Enthusiast
KaitiUSA
Posted

1. Cybros Rice Rolls

2. Kinnikinnick

3. Foods By George Cinnamon English Muffins

Carriefaith Enthusiast
Carriefaith
Posted

Sterk's bread is my favorite.

Open Original Shared Link

  • 2 weeks later...
jerseyangel Proficient
jerseyangel
Posted

Another good bread is from Whole Foods Gluten Free Bakery--the cinnamon raisin bread. It is great toasted.

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Jnkmnky Collaborator
Jnkmnky
Posted

Gluten free bakery items by whole foods- so good.

Foods by George corn muffins- toasted in a toaster oven with butter...yum.

Banana bread by the gluten free whole foods bakery-like real bread.

killernj13 Enthusiast
killernj13
Posted

My new favorite is the bread that Whole Foods makes... The brand is The Gluten-Free Bakehouse, so far, I would have to say their bread is the closest I have found to "real" bread.... My personal favorite is the sundried tomato and roasted garlic bread....

Good Luck!

Laurie

<{POST_SNAPBACK}>

[/quote

Laurie,

I would have to agree with you on the garlic & tomato bread from Whole Foods

Kevin

burdee Enthusiast
burdee
Posted

I like Kinnikinnick Brown Sandwich Bread and Ener-G Foods Brown Rice Sweet Potato English muffins and Harvest Bread.

BURDEE

cornbread Explorer
cornbread
Posted

If you want to make your own, the 'Homemade Wonderful gluten-free Bread' mix by Bob's Red Mill is very good. Turns out a great loaf of white bread. Texture is terrific - it's a little heavier than flour bread but it's soft in the middle with a crust, (hey, like bread!) and it doesn't fall apart or crumble so you can make sandwiches no problem, and toasted it is lovely. I just make mine in a mixer and the oven, very easy.

kevsmom Contributor
kevsmom
Posted

Glutano Corn Bread is really good. I took 2 frozen slices, wrapped them in a paper towel and nuked them for 30 seconds. They came out feeling FRESH and SOFT! I made a peanut butter and jelly sandwich on them. Yum. :)

BabySnooks Rookie
BabySnooks
Posted
hmm, so you are looking not for a sandwich bread so much?  kinnikinnick makes these really great english muffins (thicker than real ones).  i use them as my sub for "rolls" at holiday/family dinners with butter and jam.  you can toast them in the oven.  we also like to toast them on the grill with burgers etc.  chebe also has great bread mixes you could try--you could make quite a few variations from the mixes they have available.  i also like some of the manna from anna mixes too.  they have a pretty good soft bread texture--not spongey like many gluten-free breads.

<{POST_SNAPBACK}>

I went without bread for 3 months because of the yucky breads I had tried that didn't even resemble real bread! Then I discovered Breads from Anna and it is wonderful! She makes a wonderful bread mix. I ate 3 slices as soon as it came out of the oven.

Felidae Enthusiast
Felidae
Posted

I just started making Bette Hagman's Four Bean Flour breads. Wow, this is the closest thing to real bread that I have yet to see and taste. If you can bake your own breads, give her cookbooks a try.

rma451 Newbie
rma451
Posted

hi,

I just bought the book"the best Gluten-Free" Donna Washburn

she has a recipe for raisin cinnamon bread , unbelievable, awesome,

my family felt it was better than the gluten version in stores.

I played with it just a little changed a few flours for my preference and added a little vanilla,

It was high, not crumbly, moist , tender flavorfull, nice crust , need I say more ,lol

I have made several diffrent recipes for breads this was by far my favorite, with the other being a white bread that uses some almond flour . that one was bery good too.

this one recipe paid for the book . It is that good.

gl rosie

rma451 Newbie
rma451
Posted

hi,

I just bought the book"the best Gluten-Free" Donna Washburn

she has a recipe for raisin cinnamon bread , unbelievable, awesome,

my family felt it was better than the gluten version in stores.

I played with it just a little changed a few flours for my preference and added a little vanilla,

It was high, not crumbly, moist , tender flavorfull, nice crust , need I say more ,lol

I have made several diffrent recipes for breads this was by far my favorite, with the other being a white bread that uses some almond flour . that one was very good too.

this one recipe paid for the book . It is that good.

gl rosie

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    • Scott Adams
      How many grams is there in one slice of wheat bread?

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      The first set of results show two positive results for celiac disease, so at the very least it looks like you could have it, or at the least NCGS.   Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If your symptoms go away on a gluten-free diet it would likely signal NCGS.      
    • Scott Adams
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      Elevated tissue transglutaminase IgA (tTG-IgA) levels are highly specific for celiac disease, and they are a key biomarker used in its diagnosis. However, there are some rare instances where elevated tTG-IgA levels have been reported in conditions other than celiac disease. While these cases are not common, they have been documented in the literature. Below are some examples and references to studies or reviews that discuss these scenarios:  1. Non-Celiac Gluten Sensitivity (NCGS)    - NCGS typically does not cause elevated tTG-IgA levels, as it is not an autoimmune condition. However, some individuals with NCGS may have mild elevations in tTG-IgA due to intestinal inflammation or other factors, though this is not well-documented in large studies.    - Reference: Catassi, C., et al. (2013). *Non-Celiac Gluten Sensitivity: The New Frontier of Gluten-Related Disorders*. Nutrients, 5(10), 3839–3853. [DOI:10.3390/nu5103839](https://doi.org/10.3390/nu5103839)  2. Autoimmune Diseases    - Elevated tTG-IgA levels have been reported in other autoimmune conditions, such as type 1 diabetes, autoimmune hepatitis, and systemic lupus erythematosus (SLE). This is thought to be due to cross-reactivity or polyautoimmunity.    - Reference: Sblattero, D., et al. (2000). *The Role of Anti-Tissue Transglutaminase in the Diagnosis and Management of Celiac Disease*. Autoimmunity Reviews, 1(3), 129–135. [DOI:10.1016/S1568-9972(01)00022-3](https://doi.org/10.1016/S1568-9972(01)00022-3)  3. Chronic Liver Disease    - Conditions like chronic hepatitis or cirrhosis can sometimes lead to elevated tTG-IgA levels, possibly due to increased intestinal permeability or immune dysregulation.    - Reference: Vecchi, M., et al. (2003). *High Prevalence of Celiac Disease in Patients with Chronic Liver Disease: A Role for Gluten-Free Diet?* Gastroenterology, 125(5), 1522–1523. [DOI:10.1016/j.gastro.2003.08.031](https://doi.org/10.1016/j.gastro.2003.08.031)  4. Inflammatory Bowel Disease (IBD)    - Some patients with Crohn’s disease or ulcerative colitis may have elevated tTG-IgA levels due to intestinal inflammation and damage, though this is not common.    - Reference: Walker-Smith, J. A., et al. (1990). *Celiac Disease and Inflammatory Bowel Disease*. Journal of Pediatric Gastroenterology and Nutrition, 10(3), 389–391. [DOI:10.1097/00005176-199004000-00020](https://doi.org/10.1097/00005176-199004000-00020)  5. Infections and Parasites    - While infections (e.g., giardiasis) are more commonly associated with false-positive tTG-IgA results, chronic infections or parasitic infestations can sometimes lead to elevated levels due to mucosal damage.    - Reference: Rostami, K., et al. (1999). *The Role of Infections in Celiac Disease*. European Journal of Gastroenterology & Hepatology, 11(11), 1255–1258. [DOI:10.1097/00042737-199911000-00010](https://doi.org/10.1097/00042737-199911000-00010)  6. Cardiac Conditions    - Rarely, heart failure or severe cardiovascular disease has been associated with elevated tTG-IgA levels, possibly due to gut ischemia and increased intestinal permeability.    - Reference: Ludvigsson, J. F., et al. (2007). *Celiac Disease and Risk of Cardiovascular Disease: A Population-Based Cohort Study*. American Heart Journal, 153(6), 972–976. [DOI:10.1016/j.ahj.2007.03.019](https://doi.org/10.1016/j.ahj.2007.03.019)  Key Points: - Elevated tTG-IgA levels are highly specific for celiac disease, and in most cases, a positive result strongly suggests celiac disease. - Other conditions causing elevated tTG-IgA are rare and often accompanied by additional clinical findings. - If celiac disease is suspected, further testing (e.g., endoscopy with biopsy) is typically required for confirmation. If you’re looking for more specific studies, I recommend searching PubMed or other medical databases using terms like "elevated tTG-IgA non-celiac" or "tTG-IgA in non-celiac conditions." Let me know if you’d like help with that!
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    • Jack Common
      How many grams is there in one slice of wheat bread?

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