Ready made bread?
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From: Peter H on 8 Aug 2005 19:52 Hi Julie; It would help to know what country you live in and possibly the state/province as the stores will differ. Peter H "Julie Bove" <julienospambove(a)verizon.net> wrote in message news:AeDJe.5727$vD.2079(a)trnddc05... > Okay, I've been trying to make bread and this last loaf that I made tonight > was by far the worst! I didn't use the bread machine. It was a mix called > Noah's. I had to use soda water in it. Made more like a batter than a > dough. It rose up nicely in the center, but not the edges. It got very > brown to the point where it would have burned had I left it in the oven any > longer. When I tapped it, it sounded hollow. But when I took it out and > cooled it, it fell. Now the top is all floury and the inside is really > doughy and moist, like spoon bread. Doesn't taste good either. *sigh* > > I've tried a variety of mixes, the best one so far being a faux rye. I > can't find that locally though and have to mail order it. I've learned that > I have to use the rapid setting on the bread machine. But even then, it > seems that the bread is not rising up as much as it should and there is > always some little part of the bread that is not fully baked. > > Recipes are frustrating me. I've bought that book by Bette (forgot her last > name). Most of the recipes require me to first make a mix of assorted > flours, then use part of that and add other stuff. I feel frustrated > because I keep buying more and more odd ingredients. I'm running out of > places to store this stuff and I feel like I'm wasting my time and money on > bread that isn't coming out well. So far the best thing I've come up with > are some bagels. They don't taste like real bagels and don't rise up a lot, > but my daughter likes them. > > I think part of the problem is that I can't use any dairy, soy or eggs in > addition to no wheat or gluten. Daughter is allergic to these things and I > think sometimes the substitutions aren't working. I've had the best results > replacing the eggs with flax meal, but because this is a laxative, this is > causing other problems! > > Does anyone know of a good tasting, good keeping baked bread that has no > gluten, eggs, dairy or soy? I've tried the Ener-G. It seems okay for the > first 3 days for toast, but after that it just crumbles. And it's no good > for sandwiches unless I make one right after I open the new package and she > eats it right away. She really wants to be able to take sandwiches in her > lunch next year for school. I've tried doing rollups with corn tortillas, > but she'll only eat those every so often. I've seen some loaves of bread in > the freezer at a local health food store but at $5.00 and up a loaf, I > hesitate to buy them unless I know they are good. > > Thanks! > > -- > See my webpage: > http://mysite.verizon.net/juliebove/index.htm > >
From: Karen on 8 Aug 2005 21:23 If you can reach one a Whole Foods that stocks their GF Bakery products, it would be worth the drive. But I would place an order ahead of time and keep it in your freezer. It freezes well (I double bag it by putting the package in a ziploc). http://www.wholefoodsmarket.com/stores/index.html Also, I notice from your webpage you're in the Pacific NW USA, near Seattle maybe? If so, I can tell you Kaili's Kitchen has great GF bread (and other things). Her stuff keeps well in the freezer. I know because I brought some burger buns back and kept them in the fridge for a year before finally finishing them off. http://www.wheatlessinseattle.com/ I've bought all of the GF cookbooks but just don't have the time to do the Betty Crocker routine. I've made a few cakes from mixes, but mostly tend to go to alternatives that just don't require bread -- chicken or tuna salad on crackers, tostados, pizza, quesadillas, pasta salad and rice paper wraps (good with lettuce, turkey and shredded carrots dipped in ranch dressing) are just a few options. Of course, if the kid is at the stage where she just wants a sandwich like everyone else, it'll either be a sandwich or she may not eat it. I remember my sister going through a stage where the only thing she would take for a school lunch was peanut butter and crackers. :-) Will she be able to microwave the bread for even 15 seconds? Most stored GF bread is pretty dry and icky until you heat it a bit. Karen "Julie Bove" <julienospambove(a)verizon.net> wrote in message news:YuQJe.921$0d.584(a)trnddc04... > > > "Jon Francis" <jfrancis77(a)sbcglobal.net> wrote in message > news:f1OJe.824$A86.408(a)newssvr25.news.prodigy.net... > > Julie, > > > > I use the frozen loaves because they save me so much time. Some taste > > really good. My favorite frozen GF bread is Food for Life's Rice Almond > > bread. At Whole Food I can buy it for a fairly reasonable price of $3.50 > > per loaf. I just checked, it does not contain dairy, soy or eggs. The > new > > Whole Foods GF Bakery also makes a sandwich bread (not frozen) that tastes > > even better, but its about $6 per loaf. > > Thanks! I will look for that one. We don't have a Whole Foods around here, > but I did find a health food store with a lot of GF breads in their freezer. > They might have that one. > > > -- > See my webpage: > http://mysite.verizon.net/juliebove/index.htm > >
From: Karen on 8 Aug 2005 21:32 this discussion on GF school lunches may be helpful... http://www.glutenfreeforum.com/lofiversion/index.php/t5438.html Also, if the kid likes Lunchables, GF crackers (like Nut Thins) and lunchmeat and cheese might meet the need. Karen > "Julie Bove" <julienospambove(a)verizon.net> wrote in message > news:YuQJe.921$0d.584(a)trnddc04... > > > > > > "Jon Francis" <jfrancis77(a)sbcglobal.net> wrote in message > > news:f1OJe.824$A86.408(a)newssvr25.news.prodigy.net... > > > Julie, > > > > > > I use the frozen loaves because they save me so much time. Some taste > > > really good. My favorite frozen GF bread is Food for Life's Rice Almond > > > bread. At Whole Food I can buy it for a fairly reasonable price of > $3.50 > > > per loaf. I just checked, it does not contain dairy, soy or eggs. The > > new > > > Whole Foods GF Bakery also makes a sandwich bread (not frozen) that > tastes > > > even better, but its about $6 per loaf. > > > > Thanks! I will look for that one. We don't have a Whole Foods around > here, > > but I did find a health food store with a lot of GF breads in their > freezer. > > They might have that one. > > > > > > -- > > See my webpage: > > http://mysite.verizon.net/juliebove/index.htm > > > > > >
From: Julie Bove on 8 Aug 2005 21:44 "Karen" <kk5151(a)hotmail.com> wrote in message news:11fg1eshi7u2la7(a)corp.supernews.com... > If you can reach one a Whole Foods that stocks their GF Bakery products, it > would be worth the drive. But I would place an order ahead of time and keep > it in your freezer. It freezes well (I double bag it by putting the package > in a ziploc). > http://www.wholefoodsmarket.com/stores/index.html I think there might be a whole foods market in Seatte, but it's likely downtown. I rarely ever venture out that far. > > Also, I notice from your webpage you're in the Pacific NW USA, near Seattle > maybe? If so, I can tell you Kaili's Kitchen has great GF bread (and other > things). Her stuff keeps well in the freezer. I know because I brought > some burger buns back and kept them in the fridge for a year before finally > finishing them off. http://www.wheatlessinseattle.com/ I've been there three times. I am not impressed! The first two times, after giving them a rundown of what all Angela was allergic to, they put mayo on her sandwich. Once, they said she couldn't have the chicken strips that were supposed to be egg free because the cook screwed up and used eggs in them. The first time we ate there, they sold me some brownies and raspberry crumb bars that they said were safe for Angela to eat. She didn't like the crumb bars but loved the brownies. But when I went back to get more, they merely directed me to the freezer in the back. There, I discovered a sign stated the ingredients. Eggs! They told me they could make a cake for Angela's birthday. But when I went back to order the cake, I was told they couldn't make it. Said they could only make a lemon, coconut cake and it didn't taste good. My sister in law got some kind of bread with her salad that tasted like French Toast. I had that once with my meal. Now my sister in law has no food allergies or celiac, but she is on a special diet and wanted to know the nutritional information about this bread. We were told that there was no nutritional information available because they don't make the bread there. It is made by some other bakery. I've also had really slow service as did my friend and her family. So, it's not likely that I will be going back there. There is a restuarant in the same shopping complex that will tell me what all is in their food and will prepare a meal that I know Angela can eat. That being said, Kaili's Kitchen does make a really yummy pizza. But if you have food allergies or need to know what is in your food for some reason, I would avoid them. > > I've bought all of the GF cookbooks but just don't have the time to do the > Betty Crocker routine. I've made a few cakes from mixes, but mostly tend to > go to alternatives that just don't require bread -- chicken or tuna salad on > crackers, tostados, pizza, quesadillas, pasta salad and rice paper wraps > (good with lettuce, turkey and shredded carrots dipped in ranch dressing) > are just a few options. Of course, if the kid is at the stage where she > just wants a sandwich like everyone else, it'll either be a sandwich or she > may not eat it. I remember my sister going through a stage where the only > thing she would take for a school lunch was peanut butter and crackers. :-) She can't have any dairy so pizza and ranch dressing are out of the question. Tuna salad is also out of the question unless I can find something to stick it together. All of the mayo I've seen has either eggs or soy in it and she's allergice to both. Of course I can find a lot of hot foods I can send in a thermos for her, but she doesn't want that. > > Will she be able to microwave the bread for even 15 seconds? Most stored GF > bread is pretty dry and icky until you heat it a bit. Nope. No microwaves in the classroom. We are taking a day trip in a few days and there is no suitable place in that area to have lunch. So my plan is to take some fruit and veggies, GF breadsticks or rice cakes and some cubes of cooked turkey for her. There is a nice, but pricey store near here that is very good to have nutritional information for everything. Even the prepared foods. I have found a really good cake recipe that uses an apple, a pear, and some apple juice. It tastes like a spice cake. Very moist. I do it as cupcakes because it's somewhat sticky and I don't know that it would hold up as a larger cake. Alas, it doesn't keep very well. By the third day it is rather mushy and it's liquid by the 4th day. -- See my webpage: http://mysite.verizon.net/juliebove/index.htm
From: Julie Bove on 8 Aug 2005 21:47
"Peter H" <peterh(a)notreallyrogers.com> wrote in message news:_vCdnSaiObgsc2rfRVn-sw(a)rogers.com... > Hi Julie; > > It would help to know what country you live in and possibly the > state/province as the stores will differ. USA, Bothell WA. The store where I saw the frozen bread is Manna Mills in Mountlake Terrace. There is also a health food store near me that is willing to order anything I need, when they can. Some things require such a large minimum order that they can't do it. They are just a small store. My parents live in Edmonds and I go out that way at least once a week. There is a store called Food Emporium in Lynnwood and they have a lot of gluten free things. Their prices are very high though so I hesitate to buy from them unless I know it is something she will eat and I can't get it anywhere else. |