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

Two gluten-free Pantry Breads In Bread Machine


CMCM

Recommended Posts

CMCM Rising Star

I've tried two different Gluten Free Pantry bread mixes in my bread machine. First was the French bread one.....not bad, but not exciting either. It was best when still warm, was ok as toast the next day, and pretty dried out by the 2nd day.

Yesterday I tried the gluten-free Pantry sandwich bread one...I did NOT like the flavor at all. The ingredients didn't show any bean flours, but it sure tasted like it anyway. There was a definite underflavor that was kind of icky. I won't buy this one again.

I've also tried the Bob's Red Mill one (very beany flavor, OK I guess, but not the greatest), and Pamela's....Pamela's wins hands down.


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



Celiac.com Sponsor (A8-M):



Judyin Philly Enthusiast

DOES PAMELAS HAVE TAPACIO AND SOURGUM FLOUR?

THANKS

jUDY

HAK1031 Enthusiast

the gluten-free pantry sandwich bread is my favorite! I'm suprised you didn't like it. But I don't have a bread machine, so I do all of my gluten-free baking in the regular old oven...I've heard this works best for gluten-free stuff. Try that maybe? But I didn't get any beany flavor from the bread at all- I thought it tasted great, and the texture was the closest to regular bread I've seen. It worked great for sandwiches too! Plus it looks like normal bread, so I didn't look like THAT much of a freak with my PB&J this weekend at a choir festival while everyone else ate pizza!

lmvrbaby Newbie

Have tried several gluten free breads and so far gluten free pantry seem to be the best. In testure and taste and actually looking like regular bread. I was not much of a bread eater before, and not I still don't eat that much, I have made the bread in a machine and when it is cooled I slice it then place in freezer bags. I leave out a few slices. Yes, toast seems to be the best and I also liked it made as french toast, as a sandwhich it did seem to crumble a bit, but I have not found another that tasted better. The french bread one I did not like. Bob's red mill came out gooey even in the bread machine or oven, have tried both. There was another brand not sure the name but that tasted aweful as well. With the cost of the breads I am not going to try different kinds every day. When I bought these it was far and few between and tried again a couple weeks later. Good luck in finding a better bread and if you do, let us know.

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      128,131
    • Most Online (within 30 mins)
      7,748

    Skg414228
    Newest Member
    Skg414228
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.1k
    • Total Posts
      70.6k

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Aussie Celiac
      Sometimes celiacs can also have other things like lactose intolerance which is fairly common. Also research fodmap foods, it's quite complicated but there are some other foods which can cause digestive issues. For me it's too many onions and garlic.
    • Wheatwacked
      You may be reacting to some of the ingredients used to imitate gluten products. I eat Amy's Chilli quite often with no problems. When I eat Bush's chilli beans or Hormel Chilli with the same ingredient list, I get heartburn.  Break out the alka seltzer.   Barillo spaghetti has CORN FLOUR, RICE FLOUR, MONO AND DIGLYCERIDES. Udi's White bread Ingredients - water, tapioca starch, brown rice flour, canola oil, dried egg whites, sugar, tapioca maltodextrin, tapioca syrup, sorghum flour, less than 2% of: rice starch, sorghum grain, flaxseed meal,  gum blend (xanthan gum, sodium alginate, guar gum), apple cider vinegar, apple fiber, molasses, salt, amaranth flour, teff flour, yeast, cultured brown rice, locust bean gum, enzymes Chobani Greek Yogurt Cultured nonfat milk, cane sugar, water, natural flavors, fruit pectin, guar gum, locust bean gum, vanilla extract, lemon juice concentrate.
    • Soleihey
      My TTG was 167 one year ago. Recently had it retested one month ago and it went down to 16. I only recently had an endoscopy done as I was pregnant within the last year. I did not eat gluten prior to this endoscopy as I get very sick. Prior to obtaining the biopsies, the endoscopy said “ diffuse moderately erythematous mucosa to the second part of the duodenum without bleeding.” However, the biopsy came back negative. I assume it’s a false negative as I have also had genetic testing to confirm celiac. However, what would cause the inflammation to the second part of the duodenum and continued positive blood markers if the intestines have healed?
    • TerryinCO
      Thank you for direction.  Eating out is a concern though we rarely do, but I'm prepared now.
    • trents
      This might be helpful to you at this point:   
×
×
  • Create New...