I Missed Understanding People...

Post by **tex** » Thu Dec 29, 2011 10:12 am

Deb wrote:Somehow I don't think, however, we'll ever get a perfect bread.

That's right on target, because gluten's single claim to fame, is it's ability to make perfect bread. Nothing else comes close, because nothing else can match it's dough characteristics.

Tex

Lesley · Post by **Lesley** » Thu Dec 29, 2011 1:37 pm

I don't want perfect. I just want edible.

Robin · Post by **Robin** » Thu Dec 29, 2011 6:22 pm

Lesley,

I hear ya! I have tried every brand out there! They are all gross! I did make a delicious cashew bread but since Enterolab Lab test I cant have cashews! I have tried making it with other nut butter but it just doesn't taste as good.

I hope someday we can have a bread that actually taste good. I bought some new ingredients today and I am going to try some new recipes tomorrow so if any of them are a keeper I will let you know.

Robin

maestraz · Post by **maestraz** » Thu Dec 29, 2011 6:36 pm

Best GF store brand baked goods I have found are an Italian brand called Schar. I like it better than Udi's. I have has both their white sandwich and "multigrain" breads. Both are OK when toasted. I have also had their sandwich rolls; I think I would want those warmed up on the grill, maybe with a burger, but wouldn't use them otherwise. Online, they have Ciabatta rolls and baguettes, neither of which I have tried yet, because I haven't found them in stores. I have two boxes of their pasta, which comes well-reviewed from folks I know as tasting good and not falling apart, but I haven't tried them yet. Interestingly, Whole Foods carries little to none of it.

In New England, I have found it at Hannaford, Price Chopper and, less so, Stop and Shop. Other places in the country, no clue.

Very grateful to my NH son and DIL, who showed up on Christmas day with a bagful of Schar products from their local Hannaford...

Sharaine · Post by **Sharaine** » Thu Dec 29, 2011 7:05 pm

Greetings and Happy New Year to all. I'm in Minnesota visiting my Dad for a couple of days. The posts here are very welcome. We have gone out to eat three times, and I've managed to find something I can eat each time. All 3 restaurants had GF menus. Of course, from that I had to find also DF. I was successful. I didn't have any of the desserts either at the restaurants or here at home. I brought two large GF/DF blueberry muffins I had made before I left Denver and those I at in parts over the last four days as dessert while everyone else had pies and ice cream. It really wasn't hard for me because I KNOW how B A D I feel when I get glutened or dairied.

On top of this, my SIL's mom has celiac; thus my SIL knows about avoiding GF and DF. She has also been able to lead me to products I haven't heard of previously, courtesy of her mom's experiences.

I'm glad to learn many of you managed to get through the Holidays without getting glutened!

Here's to a happy, healthy, GF/DF/ ... 2012!

Sharaine

:2012dancingfrog:

Lesley · Post by **Lesley** » Thu Dec 29, 2011 7:29 pm

Robin,
I have those flours too. I am measuring out the ingredients for this:
http://glutenfreegoddess.blogspot.com/2 ... bread.html

I don't have to adapt it much. The one I tried yesterday with substitutions was HORRIBLE. BEYOND horrible.

I will let you know if it's any good.

I wish I didn't make such a mess with flours. I can't seem to stay clean.

My son LOVES Udi's bread. He says it's BREAD! Real BREAD! I am so glad he found one he likes so he can stay gluten free. I know he would have broken if he hadn't.

Robin · Post by **Robin** » Thu Dec 29, 2011 7:45 pm

Hi Suze,

I did like Schar bread but now I cant eat because it has corn and eggs. There is also a company right here on Long Island (Bellmore) named Joann's, her products are very hard to find but delicious. Of course I cant have them because of the corn and eggs. But if you ever see that brand give it a try. I went to talk to her (Joann) and she is going to try this year to come up with a bread line with no corn or egg. So until then I will be making my own.

Lesley,

God bless your son for eating Udi's! It is so bland and dry, I choke every time I try to eat it! The only thing I can eat from Udi's is there cinnamon and raisin bagels they are OK with a little fruit preserve on top. Good luck baking.

Robin

Lesley · Post by **Lesley** » Thu Dec 29, 2011 9:33 pm

He loves it, and he is really a gourmand and a very good cook. It goes to show everybody has such different taste!

It smells like fresh bread baking in here. I hope it tastes good as well! I will let you know.

draperygoddess · Post by **draperygoddess** » Fri Dec 30, 2011 11:00 am

Ah, the joys of holidays with food intolerances!

My mother tried very hard to cook with me in mind. I had told her not to go to any trouble, but she had some GF bread for me, and frozen chicken breasts on hand, and GF tea, etc. Whenever we went out to eat, she checked ahead to make sure where we were going had a GF menu, which I thought was really sweet. Unfortunately, I did get glutened at one of those restaurants, but I hid it from her, because she had tried so hard and I knew she would be upset. My husband, of course, could tell something was wrong. This is by far the worst reaction I've had since going GF--yesterday I barely got out of bed long enough to shower and dress, then spent most of the day on the couch. And that was day 3. Today I feel MUCH better, but it was confirmation that this is not something I want to mess around with. If I didn't work for myself, I would have had to call in sick the past two days (fortunately, my boss is very understanding!

) Maybe I should have let my family know I was reacting--then they would see I wasn't making all this up! My parents and sister are very supportive of ME going GF, but they won't consider it for themselves. Very sad.

BTW, I love the Schar bread, but for some reason it doesn't seem to agree with me. Anyone else had that experience? Maybe it's the potato starch...

Lesley · Post by **Lesley** » Fri Dec 30, 2011 12:56 pm

Sorry you had to go through that. I do think you could have used it as a teachable moment for your family. They need to know how serious this is, and a) help and support you, and b) maybe learn something for themselves.

Have you any idea what could have done it?

Deb · Post by **Deb** » Fri Dec 30, 2011 6:56 pm

Robin, I'd be interested in the cashew bread, if you'd care to post it. Thanks.

draperygoddess · Post by **draperygoddess** » Mon Jan 02, 2012 9:22 pm

Lesley,

I believe it was the meal I had at Zoe's Kitchen--even though they have a GF menu, and my kabobs came with salad instead of the rice pilaf, there was some kind of marinade on the chicken, and I think they gave me the regular chicken, not a GF version. It's a pseudo-fast good type of place, not a true sit-down restaurant with a chef, so I guess I shouldn't be surprised. I had steak for dinner that night, so I think the marinated chicken is the most likely culprit. What I do know is that my stomach didn't feel right that day, and I had D by the next morning. The fatigue and depression was worse the day after.

Lesley · Post by **Lesley** » Mon Jan 02, 2012 9:31 pm

It is depressing to find that people in restaurants are not honest and do not disclose their ingredients even though you let them know the problem. They need to understand what eating the wrong thing can do to you.