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

Gluten Free Panini Suggestions


disneyfan

Recommended Posts

disneyfan Apprentice

Does anyone have any good tasting bread suggestions for making panini sandwiches?

I recently purchased a panini grill and would love to make a "real" sandwich using a gluten free bread that doesn't taste and feel like a brick!

I tried the millet bread once where you had to keep it frozen, then try to toast it...disgusting! I would really like to be able to use the press since I have not had a sandwich in about a year.


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



Celiac.com Sponsor (A8-M):



bbuster Explorer
Does anyone have any good tasting bread suggestions for making panini sandwiches?

I recently purchased a panini grill and would love to make a "real" sandwich using a gluten free bread that doesn't taste and feel like a brick!

Here is a really good recipe that might work. It's made for wraps, but you could use two pieces for top and bottom.

Flat Bread for sandwich wraps

Green12 Enthusiast

I have had such good luck using Whole Foods gluten-free Bakehouse breads for paninis, kind of pricey for a loaf but they really hold up and make a good sandwich imo.

My gluten eating family loves them too.

There are a few things you have to do to prep:

The bread is kept in the frozen section so thaw it out completely.

Then I found if I put the slices in a pan in the oven for a few minutes once thawed, it warms the bread all the way through and plumps them up (otherwise if you grill them or put it in the panini press before this step just the outside of the bread is warm and the inside is room temp and a little on the dry side)

lonewolf Collaborator

We use Ener-G foods LIGHT Tapioca Bread to make Panini sandwiches. Even my gluten eating kids love them.

JNBunnie1 Community Regular
We use Ener-G foods LIGHT Tapioca Bread to make Panini sandwiches. Even my gluten eating kids love them.

Really? I've only tried the Ener-g brown rice loaf and it was disgusting. Makes a nice stuffing, though, strangely enough....

sickchick Community Regular

I use energy white bread and it actually makes that bread palatable!!! HAHAHAHAHA :D;)

Good luck!

Sweetfudge Community Regular

i've been craving a panini! might just have to make one myself :)

here's the recipe i am now hooked on, which i will use for my panini!

Open Original Shared Link

let us know how it turns out!


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



Celiac.com Sponsor (A8-M):



HAK1031 Enthusiast

I actually think the kinnikinnicdk tapioca rice bread is pretty good for a froazen bread, though it's not much of a panini bread. just thought i'd share :-)

sickchick Community Regular
I actually think the kinnikinnicdk tapioca rice bread is pretty good for a froazen bread, though it's not much of a panini bread. just thought i'd share :-)

I tried their hamburger buns and I liked them! They got a little gooey on the top but they had good flavor:)

lonewolf Collaborator
Really? I've only tried the Ener-g brown rice loaf and it was disgusting. Makes a nice stuffing, though, strangely enough....

Really! Ener-G Brown rice loaf is disgusting, but the Light Tapioca is really, actually GOOD for paninis.

sarad1 Apprentice
I actually think the kinnikinnicdk tapioca rice bread is pretty good for a froazen bread, though it's not much of a panini bread. just thought i'd share :-)

We always use Kinnikinnick tapioca rice bread and I have found that we can make anything with it. It isn't as good if it's not grilled or toasted, but it's the best bread we have found. I made my step son a tuna melt with it for his lunch the other day and he scarfed it right down. It's what I would use for panini's.

sickchick Community Regular

Oh (duh) I have used the Kinnikinick pizza crusts before and just cut them down the middle too in a pinch!

I haven't tried the dark loaves of energy bread I am too scared!!! ;) lol

Does anyone know of a dairy free|soy free mozzarella??

thanks guys!

have fun

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      126,836
    • Most Online (within 30 mins)
      7,748

    Art Glassman
    Newest Member
    Art Glassman
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      120.9k
    • Total Posts
      69.7k

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • knitty kitty
      @ABP2025, Here's some studies and articles that will help you learn more about thiamin and all... I will write more later. It's possible that your antibiotic for giardiasis has caused thiamine deficiency.   https://hormonesmatter.com/metronidazole-toxicity-thiamine-deficiency-wernickes-encephalopathy/ And... https://hormonesmatter.com/thiamine-deficiency-testing-understanding-labs/ And... Thiamine and benfotiamine: Focus on their therapeutic potential https://pmc.ncbi.nlm.nih.gov/articles/PMC10682628/ and... Safety of High-Dose Vitamin D Supplementation: Secondary Analysis of a Randomized Controlled Trial https://pubmed.ncbi.nlm.nih.gov/31746327/      
    • DayaInTheSun
      Interesting you mention MCAS. I have come across mcas before but I wasn’t entirely sure if that’s what it was. When I eat certain food like dairy or soy my face gets so hot and I feel flush and my heart rate shoot’s up. And sometimes my bottom lip swells or I get hives somewhere. This started happening after I had a really bad case of Covid.  Before that I was able to eat all those things (minus gluten) I was diagnosed with celiac way before I had Covid.  Hmm, not sure really. I may look for a different allergist my current one told me to take Zyrtec and gave me an epi pen. 
    • Kiwifruit
      This is all really useful information, thank you so much to you both.    I have a history of B12 and vit D deficiency which has always just been treated and then ignored until it’s now again.
    • trents
      Welcome to the forum, @Gill.brittany8! There are two main genes that have been identified as creating potential for developing celiac disease, HLDQ2 and HLDQ8. Your daughter has one of them. So, she possesses genetic the potential to develop celiac disease. About 40% of the general population carries one or both of these genes but only about 1% of the general population develops celiac disease. It takes both the genetic potential and some kind of triggering stress factor (e.g., a viral infection or another prolonged health problem or an environmental factor) to "turn on" the gene or genes. Unfortunately, your daughter's doctor ordered a very minimal celiac antibody panel, the tTG-IGA and total IGA. Total IGA is not even a test per celiac disease per se but is a check for IGA deficiency. If the person being checked for celiac disease is IGA deficient, then the scores for individual IGA tests (such as the tTG-IGA) will be abnormally low and false negatives can often be the result. However, your daughter's total IGA score shows she is not IGA deficient. You should consider asking our physician for a more complete celiac panel including DGP-IGA, TTG_IGG and DGP-IGG. If she had been avoiding gluten that can also create false negative test results as valid antibody testing requires having been consuming generous amounts of gluten for weeks leading up to the blood draw. Do you know if the GI doc who did the upper GI took biopsies of the duodenum and the duodenum bulb to check for the damage to the small bowel lining caused by celiac disease? Having said all that, her standard blood work shows evidence of possible celiac disease because of an elevated liver enzyme (Alkaline Phosphatase) and low values for hemoglobin.
    • Gill.brittany8
      Hi everyone  After years of stomach issues being ignored by doctors, my 9 y/o daughter finally had an upper endoscopy which showed a ton of stomach inflammation. The GI doctor ordered some bloodwork and I’m attaching the results here. Part will be from the CBC and the other is celiac specific. I’m not sure what’s relevant so I’m just including extra information just in case.   The results are confusing because they say “No serological evidence of celiac disease. tTG IgA may normalize in individuals with celiac disease who maintain a gluten-free diet. Consider HLA DQ2 and DQ8 testing to rule out celiac disease.” But just a few lines down, it says DQ2 positive. Can someone help make sense of this? Thanks so much.  result images here: https://ibb.co/WFkF0fm https://ibb.co/kHvX7pC https://ibb.co/crhYp2h https://ibb.co/fGYFygQ  
×
×
  • Create New...