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

Why Do Gluten Free Breads, Bagels Etc Have To Be Frozen?

123glldd

Recommended Posts

123glldd Collaborator
123glldd
Posted

Hello! I'm new to the forum :) Me and my husband have been trying to get gluten free now for a while. We visited a Whole Foods for the first time the other day. My husband use to LOVE Dunkin Donuts Everything Bagels....to our shock Whole Foods had gluten free everything bagels. So we brought it home and when my husband went to make it he noticed that they are still doughy and not even cooked. Between this and the fact that gluten free bread seems to need to be frozen...we're confused. Is there something in gluten that allows bread to not be frozen? Is there a particular reason all bread products are frozen? Aside from this we're even more confused as we just bought gluten free hamburger and hotdog buns...but they were not frozen at Whole Foods. It's just something we wanted to understand. :)

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

Celiac.com Sponsor (A8-M):


IrishHeart Veteran
IrishHeart
Posted

They do not have a lot of preservatives in them and so they spoil quickly. Also, many brands come frozen so they can be shipped to places where gluten-free products are not readily available.

They appear "doughy" because gluten-free baked goods have no gluten in them and so xantham gum or guar gum is used to re-create that elasticity and binds it together, helping it rise.

Once you get past that "gummy" thing, you do not notice it anymore.

http://glutenfreecooking.about.com/od/glutenfreecookingbasics/a/xanthanguargums.htm

Toasting the bagel helps.

It's just the way it is with some gluten-free products. We have to substitute for the loss of gluten in wheat flour and gums provide that. If you overdo it, it can be very gummy indeed.

Darn210 Enthusiast
Darn210
Posted

The typical shelf life of gluten free foods is not as long as the gluten-filled foods. Plus, not as many people buy gluten free and the turnover at the grocery store can be unpredictable. In order to keep items in stock from going bad, they are often frozen.

As far as the nonfrozen buns that you just bought, I would say that was because the store got them out of the freezer and let them come up to room temperature before stocking them . . . that's just my guess, as I have bought really cold (must be thawing) Udi's bread at my local Krogers.

In my experience, the Udi's buns (and bagels) do seem to start molding fairly quickly, so I would use immediately or put in your freezer.

Throw in the fact that you just paid an arm and a leg for these bread products and you'll want to make sure you actually get to use them and not have to throw them out because of mold.

kareng Grand Master
kareng
Posted

The whole foods by me, brings the gluten-free breads, etc out of thier freezer and thaws them on the shelf. They are shipped frozen. Most gluten-free bread isn't made locally, so it's frozen for traveling and storage by the store. Canyon Bakehouse told me this. A lot of the regular bread in the grocery is made nearby and shipped & on the shelf within a few hours to a day of baking. It's shipped straight from the bakery by company trucks, in large amounts. gluten-free bread is needed in small quantities so shipping would be different.

There are a few products that are partially cooked with directions to finish them in your oven.

TiaMichi2 Apprentice
TiaMichi2
Posted

In my area, it depends where I go, at Ralphs, it is the freezer. At Wholefoods, it on the shelf. Either way when I bring it home, it goes straight to the freezer, till it is time to use and then i thaw it overnight in the refrigerator.

When I am ready to eat it, it is always toasted, or zapped in the Micro for 10 sec. which makes it soft like freshly baked......yummmm!

I am a bread lover, so gluten-free bread took me a while to get used to, but I did. So far the best bread to me is Udis's.

Hope this helps :)

-Miriam

killernj13 Enthusiast
killernj13
Posted

trader joes does not freeze their Udi's breads and rolls where most other stores I have bought them in do.

123glldd Collaborator
123glldd
Posted
  • Author

Thanks so much for helping me understand this. I was kinda confused. I love Rudi's bread and my husband had a gluten free everything bagel and he LIKES IT! Yay!! :D lol

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

Celiac.com Sponsor (A8-M):


  • 9 months later...
julissa Explorer
julissa
Posted

I found this thread while searching for an answer to a question I have. hope someone can help me. I am going away this weekend and want to bring a package of udis bagels I just got. I don't know if there will be a fridge in my hotel room. how long do you think they could stay out for?

 

thanks in advance

shadowicewolf Proficient
shadowicewolf
Posted

Eh, if you had just bought them, i'd think they'd be fine.

julissa Explorer
julissa
Posted

thanks, I just bought them today, are still frozen. I figured I would take them with me. I just called the hotel, no fridges in the room. so they'd be out till Sunday.

Takala Enthusiast
Takala
Posted

Some hotels will mysteriously make a room fridge appear if you have a medical necessity. 

 

Otherwise, keep them frozen until you leave, then you can slow down the thaw with packing a little ice chest with you, then refilling it there with hotel ice - be sure to bring extra plastic bags to keep the food dry.  

Don't forget to keep your warming or toasting gluten-free bagel away from other surfaces that have had regular bagels on them, so use your own toaster or some sort of covering appropriate for whatever heating device you end up with.  

julissa Explorer
julissa
Posted

thanks all!

  • 5 years later...
Lesmich Newbie
Lesmich
Posted

This may sound like a stupid question, but I just don't know. My 11 yr old just got diagnosed with celiac. Can you make grilled sandwiches with gluten free bread? Or will it break down?

kareng Grand Master
kareng
Posted
1 hour ago, Lesmich said:

This may sound like a stupid question, but I just don't know. My 11 yr old just got diagnosed with celiac. Can you make grilled sandwiches with gluten free bread? Or will it break down?

Depends on the bread.  I always toast mine a little first so it doesn’t get mushy

tessa25 Rising Star
tessa25
Posted

When I was trying out gluten free foods I made a couple of grilled cheese sandwiches with Dr Schar white bread. They came out just like a regular grilled cheese. Since then my favorite whitebread is Canyon Bakehouse, but I have not made a grilled cheese with it yet.

Ennis-TX Grand Master
Ennis-TX
Posted
2 hours ago, Lesmich said:

This may sound like a stupid question, but I just don't know. My 11 yr old just got diagnosed with celiac. Can you make grilled sandwiches with gluten free bread? Or will it break down?

I heard it works with Canyon House bread fine, I know my coconut bread can get a bit mushy break from my bakery if you try to butter it plain melted vegan cheese melted over it after toasting it then using the broiler to melt the cheese on it works. I have used Julian Bakery Seed melody and almond bread better for open topped cheesy bread. I would try a open topped version if I was you, toast the bread a bit, put the cheese on top and finish it open faced on a wire rack in the oven/broiler to melt the cheese on it (put foil under it to catch anything).

OH BTW you should read the newbie 101 section to avoid cross contaminating anything. You have to use new toasters, new condiment jars (no crumbs), etc. any time crumb or gluten residue can make celiacs sick.
https://www.celiac.com/forums/topic/91878-newbie-info-101/


PS most celiacs have to remove dairy for a few months, our damaged villi will inhibit dairy breakdown efficiency and can cause discomfort, gas, bloating, and lactose intolerance.

ravenwoodglass Mentor
ravenwoodglass
Posted
22 minutes ago, tessa25 said:

When I was trying out gluten free foods I made a couple of grilled cheese sandwiches with Dr Schar white bread. They came out just like a regular grilled cheese. Since then my favorite whitebread is Canyon Bakehouse, but I have not made a grilled cheese with it yet.

After Udi's changed their bread I tryed Canyon Bakehouse. It makes great grilled cheese. I just take the slices out of the freezer a half hour or so and let them thaw in my toaster oven.  I find their bread seperates easily and even take it untoasted in my daily PB&J for work.  Their rye bread is fantastic in my opinion and I always try to keep some on hand.  I find their bread also keeps well thawed my my bread box. I do make sure if there are any ice crystals that I brush them off before thawing if not keeping it thawed.

Lesmich Newbie
Lesmich
Posted

Thanks for the responses. I appreciate it.

Archived

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

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


  • Member Statistics

    • Total Members
      126,716
    • Most Online (within 30 mins)
      7,748
    Peggy Bohan
    Newest Member
    Peggy Bohan
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      120.9k
    • Total Posts
      69.6k
  • Celiac.com Sponsor (A22):



  • Who's Online (See full list)

    • There are no registered users currently online
  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • knitty kitty
      Test says no, but body says Yes?

      By knitty kitty · Posted

      @PlanetJanet, Sorry to hear about your back pain.  I have three crushed vertebrae myself.  I found that a combination of Thiamine, Cobalamin and Pyridoxine (all water soluble B vitamins) work effectively for my back pain.  This combination really works without the side effects of prescription and over-the-counter pain meds.  I hope you will give them a try. Here are articles on these vitamins and pain relief... Mechanisms of action of vitamin B1 (thiamine), B6 (pyridoxine), and B12 (cobalamin) in pain: a narrative review https://pubmed.ncbi.nlm.nih.gov/35156556/ And... Role of B vitamins, thiamine, pyridoxine, and cyanocobalamin in back pain and other musculoskeletal conditions: a narrative review https://pubmed.ncbi.nlm.nih.gov/33865694/
    • Scott Adams
      Canned tomato sauce, ricotta?

      By Scott Adams · Posted

      Here is the info from their website. If you don't trust them, you may find products that are labelled "gluten-free," but I don't see any reason to believe there is any gluten in them. Hunt's Tomato Paste: https://www.hunts.com/tomato-sauce-paste/tomato-paste   Hunt's Tomato Sauce: https://www.hunts.com/tomato-sauce-and-paste/tomato-sauce  
    • PlanetJanet
      Test says no, but body says Yes?

      By PlanetJanet · Posted

      Hi, trents, Thanks for responding! One book I read is called, Doing Harm, by Maya Dusenbery.  She has wonderful perspective and insight, and it's all research-based.  It's about how women can't get treated.  Everyone should read this!  I wouldn't mind reading it again, even.  She believes that women are so busy taking care of families, working, etc., that we are more likely to ignore our pain and symptoms for longer.  Men have women bugging them to go to the doctor.  Women don't have anyone telling us that.  We don't have time to go.  Providers think we are over-emotional, histrionic, depressed, have low tolerance to pain...Men get prescribed opioids for the same symptoms women are prescribed anti-depressants.  My car crash in January 2020 made going to the doctor a full-time job.  I grew up with 2 rough and tumble brothers, played outside, climbed trees.  I was tough and strong, pain didn't bother me, I knew it would heal.  But do you think I could get treated for back pain--as a woman?  I am so familiar now with the brush-offs, the blank looks, the, "Take your Ibuprofen," the insinuation that I am just over-reacting, trying to get attention, or even, "Drug Seeking."  Took almost 2 years, but what was happening was Degenerative Sacroiliitis.  I couldn't walk right, my gait was off, effected my entire spine because gait was off.  I had braced myself with my legs in a front-impact, slightly head-on crash with someone who made a left turn in front of me from the opposite direction.  I finally had SI Joint Fusion surgery, both sides.  It's not a cure. I have given up on trying to get properly treated.  There is so much pain with these spine issues caused by bad gait:  scoliosis, lithesis, arthropathy, bulged disc, Tarlov cysts.  And I can't take anything because of my bad tummy. Not that I would ever hurt anyone, but I can relate to Luis Mangione who couldn't get treated for his back injury. I feel so alone.
    • PlanetJanet
      Modified Food Starch

      By PlanetJanet · Posted

      They say maltodextrin is gluten-free, even if it's made from wheat, because the gluten is processed away.  It makes no difference to my body.  I still get uncontrollable flatulence and leakage.  Happens every time, even if I refuse to believe it will happen.  Once I was taking Gas-X chewables to hang around with people I was visiting and staying with, to make sure I would feel safer and more comfortable.  WRONG.  I forgot to read the label. I didn't realize it till after I left and went home--MALTODEXTRIN.  I was miserable the whole time. The second gastroenterologist I saw made the tentative diagnosis of microscopic colitis.  Usually occurs in women over 60, I was 59, had been in a crash, (2020) was taking alot of NSAIDS, muscle relaxants.  Had constant diarrhea, gas, leaking.  Unbearable, and I didn't know it was NSAIDS.  I was scheduled for two-way endoscopy, mouth to butt, but they wanted $2,000 up front.  Finally, had a colonoscopy in 2022, 10 biopsies, didn't find a thing!  MC can go into remission, which I was, of course, desperate to do.  No more NSAIDS, tried to cut down on all the other pain killers, everything, chemicals that I knew triggered me.  So, no, they didn't find anything.  So sad that we have to make ourselves sicker and more injured to get a proper diagnosis! Microscopic colitis is being seen concurrently with gluten problems.  MC can be triggered by NSAIDS, SSRI's, all kinds of things. https://my.clevelandclinic.org/health/diseases/17227-microscopic-colitis Some links for maltodextrin health effects: https://pmc.ncbi.nlm.nih.gov/articles/PMC6409436/#:~:text=Altogether%2C these findings show that,the development of intestinal inflammation. https://www.mdedge.com/internalmedicine/article/193956/gastroenterology/maltodextrin-may-increase-colitis-risk  
    • PlanetJanet
      Modified Food Starch

      By PlanetJanet · Posted

      Titanium dioxide is that chemical in vitamins, toothpaste, and processed white foods that is the whitener for the pill coloring.  It is inflammatory for me.  I have an intestinal reaction to it, every time. https://www.webmd.com/diet/titanium-dioxide-in-food https://pmc.ncbi.nlm.nih.gov/articles/PMC11295244/#:~:text=EFSA concluded that titanium dioxide,uncertainties in recent toxicological studies.
×
×
  • Create New...