Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Sandwich Bread For Kids


jorona

Recommended Posts

jorona Newbie

We're totally new to gluten-free and I'm looking for a sandwich bread that my kids will eat and/or tolerate. Prior to gluten-free we ate standard 100% whole wheat, so they're okay not having the texture and sweetness of white bread. They are 2 & 4 years old, my 4 year old especially loves his pb&j! Premade would be fantastic but if anyone knows of an awesome mix I'd give it a try. Thanks!


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



shadowicewolf Proficient

I use corn tortillas. Not the same, but they do make good wraps.

alex11602 Collaborator

My girls love schar bread, its sold on the shelf at our store and nice and soft. Only problem is it has to be eaten fairly quick because there are no preservatives in it.

DutchGirl Apprentice

We use Canyon Bakehouse when we are in need of bread. It's very expensive though so we only use it when we absolutely need bread!

bartfull Rising Star

Yes, Canyon Bakehouse is (IMO) the very best gluten-free bread on the market. It's expensive, but so good! Udi's multi-grain is good too. It tastes more like french bread to me, but it cost slightly less than the Canyon Bakehouse.

notme Experienced

i haven't had canyon bakehouse (and now i want it lolz) but udi's or rudi's breads are good - love the schar, too, and theirs comes in different varieties (like rolls) i haven't tried those yet.  my grandkids eat the sliced bread (udi's rudi's or schar) and they like it.  

bartfull Rising Star

NotMe, if you like Rudi's, you'll LOVE Canyon Bakehouse. The taste is similar but Canyon Bakehouse doesn't fall apart like Rudi's does.


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



Denine Newbie

Buy a gluten-free baking book and make your own.  My 10 yo likes Udi's, but she likes my home made bread a lot better.  

jorona Newbie

Thank you! I found a store near my college that sells Canyon Bakehouse, I'm going to try it first since so many of you seem to like it. If the kids like it too then that's probably what we'll have around until I can figure out how to start baking some decent gluten-free bread on my own to save money.

jorona Newbie

Buy a gluten-free baking book and make your own.  My 10 yo likes Udi's, but she likes my home made bread a lot better.  

 

Is there a particular book you recommend? Sadly I'm pretty new to cooking from scratch, we relied heavily on processed/boxed meals and restaurants before the gluten-free switch this week. I have some time this weekend and want to get some good cookbooks to have on hand, but I'm hoping to find some that start at a simple/beginner's level.

notme Experienced

i have a couple of cookbooks, but i don't like *all* the recipes in any one particular book - i don't have a 'go-to' - the interwebs have been mighty handy.  a huge help because you can not only get recipes on the web, most times you can read/give feedback, adjustments or variations.  you might want to check out the baking/cooking section of this forum :)  maybe ask the cookbook question there - there are cooks/bakers on pretty much every level from beginner to accomplished.  

CommonTater Contributor

After trying every gluten free bread on the market and gluten free flours I was told about 'Maninis Gluten free flour' and I have to say it makes bread that taste exacly like the wheat bread I remember. I am sold, it's really that good! We made the 'Miracolo Pane Classic Peasant Bread Mix' and it's like regular white bread and it smells heavenly while baking.

 

 

 
tarnalberry Community Regular

I don't like canyon house as much as udi's and my daughter (not the gluten free one) has either a bagel or pb&j sandwich from udi's bagels or bread every day.

SensitiveMe Rookie

Jorona...I would recommend a cookbook called gluten-free Makeovers by Beth Hillson. Of all my many glutenfree cookbooks this one by far has been the most helpful to me even with using a bread machine. The author even has the same brand and model bread machine as me.

There is also a section in the back of the book where substitutions for things are listed...most helpful to me  since I also can't have corn, soy, oats, or lactose.

For an all purpose glutenfree blend she gives the amounts or rice flour, and corn or potato starch, and tapioca starch. Most of her bread, cake and self-rising blends contain a certain percent of sweet white sorghum flour. Because of her I started using sorghum flour and it really makes a big difference to me as I especially like the taste of the bread I make using it rather than just using the rice, potato and tapioca starch blend which seem to me are just pure starch.

The publisher of the book is Lifelong Books and the price somewhere around $19 but I bought mine on sale from a place called Edward R. Hamilton Discount Books and so paid considerably less for it.

And since you are new to glutenfree baking I would like to prepare you for failures at it as they seem to happen to everyone new at glutenfree baking. Just hang in there and keep trying. :)

And ask questions here as you need to as many people here will try to be helpful to you.

GFreeSweetie Newbie

We're totally new to gluten-free and I'm looking for a sandwich bread that my kids will eat and/or tolerate. Prior to gluten-free we ate standard 100% whole wheat, so they're okay not having the texture and sweetness of white bread. They are 2 & 4 years old, my 4 year old especially loves his pb&j! Premade would be fantastic but if anyone knows of an awesome mix I'd give it a try. Thanks!

My cousin who's gluten-free (and fairly picky) has raved to me about Schar before. When it comes to mixes, I know Gluten Free Pantry carries a great mix specifically for sandwich bread. 

Archived

This topic is now archived and is closed to further replies.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      127,886
    • Most Online (within 30 mins)
      7,748

    Old Soul Elder
    Newest Member
    Old Soul Elder
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.5k

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • plumbago
      Yes, well, that's what we have been told, probably ever since the different types of cholesterol were identified. It's what most of our primary care providers are still telling us, it's what the commercials tell us. But researchers (up until now at any rate) have been learning a great deal about HDL. Nevertheless, the universe of what we still don't know about HDL is vast. And since I can sustain only a 35% level of understanding when I hear lectures on HDL, I will have to nutshell my layperson's understanding, which is that at this time, it's possible or likely that HDL-C levels are best understood as U-shaped, that there's a sweet spot right there in the dip of the "U" and anything before or after is not ideal. This is why I said what I did earlier about the "good" and the "bad" being oversimplifications. The research has long since moved on. There's a lot of talk about how the focus should be on functionality, that you want to make sure that all that HDL is performing how it should be. And now, that's it, I've exhausted my ability to explain my understanding of HDL!
    • Nicbent35
      Hi, I have a 3 1/2 year old daughter..I would say she has had tantrums since even before she was a year old. Challenging but not extreme. Lately, her behavior had gotten extreme. Just so angry, yelling mean hateful things, completely defiant, was causing a lot of disruption in our house, I felt like I had lost the little girl I knew, we were baffled.   Something just didn’t seem right to me, I have been researching and read about how gluten can sometimes affect kids behavior. I took her off gluten a week ago tomorrow. The next couple days after I took her off gluten the days were much easier. About 4 days in she had one of the worst days I’ve seen her have tho. I kept on with it tho and the past two days she has been angelic. Is this common that if it is gluten that she could still have a bad day like that a few days after taking her off of it? Should I try to reintroduce it at some point to see if it’s really a gluten intolerance? I’m not gonna lie, if she continues with the great behavior she’s had the past couple days I will probably be scared to reintroduce it but don’t want her to have to avoid gluten if it’s not necessary. Anyone have advice? 
    • trents
      But HDL is considered to be the "good" cholesterol, right?
    • plumbago
      Since some time between 2010 and 2014, my HDL-C has been going up and you might even say elevated. The last time I could find in my records that my HDL was normal was in 2014 when it was 67. Last week, it was 101, and it’s been 88 and above since about 2015. A significant life event happened in 2010 when I was diagnosed with Celiac disease and in May of that year began a gluten free diet. An informal perusal of a previously posted topic on HDL on this forum shows that a lot of members responding had high normal or high levels of HDL, so it doesn’t seem to be that unusual. But because my HDL numbers have been so high for so long, I am now officially concerned enough that I will probably reach out to a cardiologist who specializes in lipids. I would like to know if I should have a genetic test, as a specific genetic mutation can be one reason for high HDL numbers. I will also ask if he/she thinks a cardiac work up including a coronary artery calcium score should be considered. I think by now most of us are done with the ridiculous good and bad cholesterol labels; the amount of what we don’t know about HDL is quite large. For me my questions include is it a matter of production or an inability to clear HDL, and are the high levels having an effect on my vasculature (or a result of a less than optimal vasculature)? My last TSH level was normal, so it's likely not a thyroid issue. I also take B12 regularly. I’ve read that niacin can cause HDL levels to go up, but B12 is not niacin, and I could find no definitive link between robust B12 supplementation and abnormally high HDL levels. Any input is appreciated! Plumbago
    • Scott Adams
      @Mynx, how long have you been gluten-free? I ask because many newly diagnosed celiacs react to many things, and often think their reactions are caused by gluten, when in fact, they are really caused by a combination of a sensitive gut due to damage, as well as additional food intolerance/leaky gut issues to other foods which may be temporary until their villi heal.
×
×
  • Create New...