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 Bread Weird Taste/smell

jilliann

Recommended Posts

jilliann Newbie
jilliann
Posted

Hello,

Just tried 1st gluten-free bread: UDIS WHITE.

What ingredient gives gluten free bread an off greeny/metalic/raw flour flavor. I've recently tried UDIS white bread, and could not stand the smell/taste. I'm wondering: is it the rice flour, tapioca starch/products, potato starch, or canola oil?

Mariposa bagels has a similar smell/taste, but not as strong (more palatable). So I'm wondering which grain could be causing this odor/flavor?

Thank you!

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

Celiac.com Sponsor (A8-M):


ravenwoodglass Mentor
ravenwoodglass
Posted

Welcome to the board. How long have you been gluten free? I ask because it can take a while before our taste 'memories' of bread fade. For some gluten free breads can have a strange taste at first. Some people find it helps to go a couple months without bread before trying the gluten free ones. Most of our breads are also better toasted or warmed.

Not everyone likes the same breads, for example, I can't stand ones with flax or bean flour and don't tolerate ones with soy. Others can't stand the plain white Udi's that I like the best. All we can do is try different ones until we find one we tolerate and like.

pricklypear1971 Community Regular
pricklypear1971
Posted

Funny you post this. Someone posted about Rudi's having an odd smell - and I hadn't noticed it.

Well, the last loaf I bought had a smell to it. I think the new one does, too.

Luckily, I found it dissipates and doesn't affect the taste.

It is a weird smell, though. And Rudi's is my favorite.

I haven't noticed it in any of the plain flours I've bought, so I cant pinpoint it.

FernW Rookie
FernW
Posted

I have allergies, haven't smelt in years, lol. But I did have to stop bread for quite a while before going back. Now I like Udi's white breads the best.

GFreeMO Proficient
GFreeMO
Posted

I can't stand any of them. I use a romaine lettuce leaf. No smell there. lol. :P

lizard00 Enthusiast
lizard00
Posted

I'm not a fan of Udi's either. :blink: It had a weird texture to me. I suppose it's better than the other store bought ones, but I'm not a huge fan. I just make my own... but I really got over the bread thing. Go with the romaine, better for ya! ;)

mbrookes Community Regular
mbrookes
Posted

Try the Udi's whole grain. It has a more normal taste to me. The suggestion to go off bread altogether is a good one. After a while, I forgot what "egular" bread tasted like. Donuts... not so much!

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

Celiac.com Sponsor (A8-M):


Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      127,800
    • Most Online (within 30 mins)
      7,748
    Joan Goodyear
    Newest Member
    Joan Goodyear
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.4k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Manaan2
      Hidden Gluten in distilled vinegar

      By Manaan2 · Posted

      Hi Trents-Thanks for reading and sharing insight.  We need all the help we can get and it's super appreciated.  She is currently dairy, soy and oat free and those have mostly been completely excluded from her diet since the diagnosis (we tried going back on dairy and oats at different times for a bit, didn't see a significant difference but have now cut out again just to be extra safe since her issues are so persistent.  We did cut eggs out for about 3 months and didn't notice significant difference there, either.  The only one we haven't specifically cut out completely for any portion of time is corn, however, we've kept it minimal in all of our diets for a long time.  She definitely goes 3-4 weeks without any corn products at times and still has issues, but I'm guessing that's not long enough to confirm that it isn't causing issues.   We could definitely try to go longer just to double check.  Thanks again!   
    • Jordan23
      Potato Intolerance

      By Jordan23 · Posted

      Ok so know one knows about cross reactions from yeast,corn, potatoes, eggs, quinoa ,chocolate, milk, soy, and a few more I forgot.  There all gluten free but share a similar structure to gluten proteins. I use to be able to eat potatoes but now all of a sudden I was stumped and couldn't figure it out when I got shortness of breath like I was suffocating.  Then figured it out it was the potatoes.  They don't really taste good anyways. Get the white yams and cherry red 🍠 yams as a sub they taste way better. It's a cross reaction! Google foods that cross react with celiacs.  Not all of them you will cross react too. My reactions now unfortunately manifest in my chest and closes everything up . Life sucks then we die. Stay hopeful and look and see different companies that work for you . Lentils from kroger work for me raw in the bag and says nothing about gluten free but it works for me just rinse wellllll.....don't get discouraged and stay hopeful and don't pee off god
    • K6315
      Newly gluten free… withdrawal?

      By K6315 · Posted

      Hi Lily Ivy. Thanks for responding. Did you have withdrawal? If so, what was it like and for how long?
    • trents
      Can I trust the gluten free label if a product was made in a facility that also processes gluten?

      By trents · Posted

      Welcome to the forum, @Doris Barnes! You do realize don't you that the "gluten free" label does not mean the same thing as "free of gluten"? According to FDA regulations, using the "gluten free" label simply means the product does not contain gluten in excess of 20 ppm. "Certified Gluten Free" is labeling deployed by an independent testing group known as GFCO which means the product does not contain gluten in excess of 10 ppm. Either concentration of gluten can still cause a reaction in folks who fall into the more sensitive spectrum of the celiac community. 20 ppm is safe for most celiacs. Without knowing how sensitive you are to small amounts of gluten, I cannot speak to whether or not the Hu Kitechen chocolates are safe for you. But it sounds like they have taken sufficient precautions at their factory to ensure that this product will be safe for the large majority of celiacs.
    • Doris Barnes
      Can I trust the gluten free label if a product was made in a facility that also processes gluten?

      By Doris Barnes · Posted

      Buying choclate, I recently boght a bar from Hu Kitchen (on your list of recommended candy. It says it is free of gluten. However on the same package in small print it says "please be aware that the product is produced using equipment that also processes nuts, soy, milk and wheat. Allergen cleans are made prior to production". So my question is can I trust that there is no cross contamination.  If the allergy clean is not done carefully it could cause gluten exposure. Does anyone know of a choclate brand that is made at a facility that does not also use wheat, a gluten free facility. Thank you.
×
×
  • Create New...