Celiac Disease Support Group

Any gluten free breads, regardless of brand, need to visit the microwave for a few seconds to soften/moisten them up and improve taste.

I believe you can get some good ideas if you go to the Recommendation part of DS. There are good recipes, and notes about various GF foods and brands.

I personally do not buy bread mixes nor loaves of GF bread. All of them I've tried were not as good as I could make. I tried one loaf and some hamburger buns several years ago, and that did me in. If you go to the Recommendations, above, the first thing listed is the bread I make for hubby. (He is the Celiac). It is soooo simple to make, is much less inexpensive, and tastes good, according to him.

I realize that many people do not cook anymore, and many others only cook from mixes they buy. I prefer to make my own mixes, such as pancake/waffle, buttermilk biscuits, cream (of whatever) soup mix, etc.

There are many sites listed on this forum to go to for good GF recipes, as well as substitutions for dairy and all purpose flour made from wheat. There are many GF flours available. (Gluten is also found in barley and rye.)

We feel for you, believe me!!
I found the best thing to do is just not even think of bread etc. Like Hstar said, due to the nature of non-gluten bread, it tends to be stodgy, get stale in 10seconds and is only ok, the moment out of the oven or after a few moments in a toaster or microwave. But again, I think of it as a "pastry" or something. Because if I thought of it as the warm , soft, tasty bread of BC (before Celiac) I'd die of disappointment.
A great rice pasta (believe me there are some horrors out there) is Tinkyada (made in Canada but available here at local supermarkets, or online) Red Mill also has OK bread, cookie, cake, pizza mixes.
But the thing here is to get proactive and start making it yourself- by far the best results and no worries of what is in it that they haven't listed.

Hi, I have been gf now for almost 3 years. I have tried most every type of gf bread/and mix that is out there. I finally came across Pamela's products. WOW...finally a bread mix that I can make in my bread machine that is most like the real thing!!! Of course your loaves will be about half the size of a store bought loaf....but, you are able to use it all before it goes bad. This is Pamela's Wheat Free Bread Mix (GF). I use
the bread mix also to make my gravies and sauces. Check out pamelasproducts.com for products and recipes.
Pamela's ready made and cookie mixes are great too....her pancake mix WOW! I have not found anything of Pamela's that I do not like.
I find Pamela's at a health food store here. (Now gf products are going to be more expensive...but we just have to face it...in order to keep on eating.)

Like Jeanne23 said...Tinkyada pastas taste most like the real thing. My husband said that he can not tell the difference.

Good Luck....we are here to help.

Here are some places for foods that are prepared:
http://www.glutenfree.com
http://www.kinnikinnick.com
really excellent Italian sandwich bread.
http://www.glutenfree.com/
http://gfkitchen.server101.com/

Use these to take you to places for information as well.

Best of luck to you. It takes months for the bowel to heal if you suffer from Celiac disease. I have no idea about treating MS with a GF diet. Frankly, there are lots of people who believe the GF diet is a "cure-all" for everything that afflicts humans these days.

Just wondering how you are doing? Is the GF diet helping your MS?

Celiac mimic's many other diseases.

catlovesdi gave good product advice, just what I would suggest as well, I love the kinnickinnick white rice tapioca italian bread, it needs no toasting! It's interesting that they are recommending GF for your MS Hflaherty, because I have been Celiac for 0ver 20 years, dx'd 19 years ago, on GF diet ever since and JUST dx'd with MS. Neuro thinks I have had MS for a long while, and the GF diet and my general healthy lifestyle and pentient for brain excercise... prevented me from being dx'd with MS sooner. Neuro thinks I have had MS for somewhere between 9-12 years, although I have only had symptoms for 16 months... crazy
Going GF isn't always easy, but it isn't as bad as it seems when you first start out, lots of stuff is naturally GF anyway, so stick with lots of the good living foods like fruit and veg, have fish and white meat... but if you can find kinnickinnick products, they are all quite good and Gillian's Cinnamon Raisin Rolls are so good you'd think it was bad for ya!!!
Peace Hon, and good luck

I only use Chebe bread mixes now, when I eat "bread" at all. They're tapioca based mixes; chebe.com

I have a double copy of a gene which is a gluten intolerant gene that is also considered a marker for MS; HLA-DQB1 0602

I find it interesting that that particular gene is both. So one could question whether my symptoms are simply the result of 44 years of eating gluten or the result of MS. Or is MS simply gluten intolerance and it's side effects. That's a study someone needs to do.

I recently used Pamela's bread mix and added psyllium husk and quite a bit of golden flaxseed. The bread doesn't crumble this way and it doesn't need to be nuked. I prefer it toasted so I do that.

After I finish this loaf of bread, I will make another bread that is very high in fiber. The following is the data on it. I could not find this at Whole Foods and had to get it at a Gluten Free Specialty market which has higher prices than Whole Foods and they are high enough as it is.
BOB'S RED MILL
Hearty Whole Grain Bread Mix - 20 oz
Product Description:
Moist, delicious and bursting with whole grains and seeds. The flavor and texture are complex and deeply satisfying. Specially designed for those sensitive to wheat or gluten, this mix contains: whole grain buckwheat, garbanzo bean flour, potato starch, cornstarch, sunflower seeds, sesame seeds, whole grain sorghum flour, tapioca flour, evaporated cane juice, cocoa powder, fava bean flour, molasses powder (molasses, maltodextrin, silicon dioxide), xanthan gum, caraway seeds, active dry yeast, sea salt, whole grain teff, potato flour, onion powder, guar gum and soy lecithin. For bread machine or by hand, this mix makes 1-1/2 lb loaf.

I wanted to mention for those who are new and don't know their options, that Bob's Red Mill puts out an "all purpose flour" so that makes our lives much easier.

This same company is now putting out Gluten Free Rolled Oats too.
*BOB's RED MILL
All-Purpose Baking Flour - 44 oz
$7.99
Gluten Free All-Purpose Baking Flour is just the thing for those sensitive to gluten. This flour can be made into delicious homemade baked goods such as cakes, cookies, breads, and breakfast items such as muffins, pancakes, and waffles. Tips for use and recipe for banana bread are on the label.
Contains garbanzo flour, potato starch, tapioca flour, sorghum flour, and fava flour.
Best when used with Apple Sauce, Pumpkin or Banana, Xanthan or Guar Gum.

I'm so jazzed about these 2 products. I love rolled oats and now I can have them again without getting sick.