Bread, Part 2

Way back here, I started compiling some of my experiences with store-bought gluten-free bread products. Here’s what I’ve learned since then, sorted by bread type.

Sandwich breads:
Do you remember the traumatic sandwich bread experience I mentioned in the previous post? When I first went GF, Food For Life was the only kind of sandwich bread I could find. The several flavors I tried had the texture of biscuits, but chalkier. I would NOT recommend any of their sandwich bread. That was 2007, but unless they’ve improved dramatically, it’s not worth it.

As for Udi’s, I have fallen in love. Udi’s fresh sandwich bread is the first gluten-free sandwich bread I’ve found that works without toasting. They sell the same loaves fresh or frozen at my Whole Foods, and either kind is yummy and toasts well. I regularly use the multigrain and white loaves. They don’t last – even frozen – much longer than a week. But they’re small loaves, and oh so worth it.

Tortillas:
Food For Life makes a large brown rice tortilla that is actually super tasty, and browns/crisps very nicely when baked. It doesn’t fold well, so burritos are hard, but it makes wonderful quesadillas that we scarf down.

Bread sticks:
Chebe sells frozen bread dough and dry bread mixes for a multitude of bread types. One of their frozen dough offerings makes 12 breadsticks, and they are cheesy, yummy, crunchy goodness. I look forward to trying more of their products, even if the next one has been a bit rough to use.

Ciabatta bread:
Chebe’s frozen ciabatta dough has a great taste, and crisps nicely. The trouble is, I’ve cooked it twice now, and it seems quite difficult to get the center of the rolls to cook completely. For this flavor, I’ll keep trying.

Sandwich rolls:
Schar sells a “Classic White Roll”, which is most similar to a traditional hamburger bun, though smaller in diameter. It’s on the dry side, and doesn’t do much for me… but hamburger buns were never a favorite of mine. If they are for you, this might be worth a purchase.

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