Speculates that all the cross-breeding has changed wheat so much in the quest for high yields has led to the rise in gluten intolerance and Celiac disease.
Then it talks about the push to block GM-wheat worldwide.
Rudi’s Gluten Free Bakery Sandwich Bread: Original and Multigrain
Price: $5.99 MSRP
Availability: Not sure yet. There is supposed to be nation-wide distribution but according to their store locator there isn’t any around me yet in San Jose, CA. I’d imagine Whole Foods would probably carry it soon.
Disclaimer: Rudi’s was nice enough to send me samples to review
When toasted this is really good bread. Unfortunately untoasted it’s not that great. Compared to most other GF breads, it is way way better when untoasted though. Especially compared to those tapioca or rice based ones. But, compared to Udi’s it fails the untoasted test.
End piece is pretty dry. Could be because it was shipped and sat in the shipping are of work for awhile. Fresh from the store might be better. Toasting helps a lot. Not quite the “real” bread texture of Udi’s but flavor is good. The mulitgrain has kind of a nutty flavor compared to the original.
French Toast Test
I used the White Bread for this. It came out really well. Texture was good. Good absorption of the egg, milk, cinnamon, and vanilla. Passed with flying colors.
Steak Sandwich Test
Let’s just say there aren’t any pictures because I ate the sandwiches too fast. And yeah sandwiches, plural. First one was so good, I made another. Tri-tip smoked all day + mayo + Rudi’s bread toasted = lot’s of yum.
More choice in the gluten-free bread world is a good thing. Udi’s still has the crown but Rudi’s is coming in a strong second. Give it a shot and support another company helping out the GF community.
They also have a cinnamon raisin version that looks pretty good. I hear they’re working on some hamburger buns too.
Check them out on
Applegate Farms Gluten Free Chicken Nuggets
Where I bought it: Draeger’s
How Much: $7.29
This is the first explicitly gluten free product from Applegate Farms I’ve tried. I was pretty excited when I saw these in the freezer at Draeger’s (Fancy pants supermarket in Blackhawk [cough Danville], Los Altos, Menlo Park and San Mateo, CA).
These are pretty good but don’t live up to my memory of the claim-to-be-chicken mcnuggets I grew up with (prior to the whole white meat craze). I think the culprit is the slightly mushy texture of the ground chicken insides. It’s all uniform and just well… ground chicken. The nuggets I remember has some questionable chunks in them and that reconstructed chicken texture… some how a good thing when looked at from the nostalgic perspective.
In the end I guess I can’t really hold that against Applegate Farms. I’ve got some unreasonable and some could say, disgusting, standards that I’m holding them to.
So, in the end I say good nuggets… would be better as tenders (whole pieces instead of ground).
Oh and as a dipping sauce I used: Mayo mixed with Sriracha sauce and some paprika. Yum.
Kinnikinnick Gluten Free Personal Pizza Crusts
Where I bought it: Whole Foods
How much: $7.49 (for 4)
I’d been hoping my local Whole Foods would carry these for awhile. Well, they finally started!
Kinnikinnick has got a good crust here. While it’s not so much like a gluten-ful crust, it makes a good pizza. It’s hard for me to describe it. I like it as much as Udi’s but will need to do a side-by-side to really claim a winner.
I think I’ve got the procedure down for a good home baked pizza:
1. Cook 75% of time on cookie sheet.
2. Finish on a pre-heated cast iron pan under the broiler max 3-4 min (mine’s electric so, YMMV)
This way you don’t have to worry about the crust drooping between the oven rack bars and can still get a firm crust and nicely browned cheese.
I’ll try this out on Udi’s and see how well it works.
Any other tips you’ve found? Post ‘em in the comments.