Can anyone recommend a local bakery that makes gluten-free bagels and bread that don't taste like cardboard? Or, second-best, a line of baked goods available in grocery stores?
Thanks.
Kevin
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Can anyone recommend a local bakery that makes gluten-free bagels and bread that don't taste like cardboard? Or, second-best, a line of baked goods available in grocery stores?
Thanks.
Kevin
Ah the gluten free search. I have been gluten free for many years. I tried a lot of the stuff out there and a lot of it is not palatable. For a long time I made my own gluten free bread in my bread machine. I used Pamela's bread mix usually. Its more dense and more tasty that a lot of the stuff out there.
If you want white bread that is pretty good and isn't in a tiny loaf (which a lot of them are) you can get Udi's gluten free bread at Costco. Its a normal loaf size so you can make a decent sandwich.
Overall I try to not spend on specifically marketed gluten free stuff because it costs more. Make things from scratch can be the best way to go. Although not everyone has the time.
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Posted in reply to the post by Kevind:
Don't know of local sources, but Canyon BakeHouse multigrain, caraway, cinnamon-raisin and white are all good and have a taste and texture (and toast) like real whole grain breads...not gluey, not cardboard. You can find most of the varieties of Canyon Bakehouse at Whole Foods, FirCrest, Community Market, maybe Pacific etc in Sebastopol.
Mariposa Bakery in Oakland ships to your door. A friend vouches for their wonderful bagels...
Arise bakery, based out of Arcata, is the best I've found by a mile. Her fresh scones are particularly good (best scones I've had, gluten or no gluten), but not available down here. Her bread, bagels, and hamburger buns are available in the freezer section of community market. Second best gf bread I've found would probably be Udi's. I like their English muffins.
Grindstone Bakery (Rohnert Park) makes delicious gluten free bread, no yeast, fermented the good old fashioned way. Their bread is sold at Oliver's and Whole Foods, probably lots of other places as well. This is solid, non-white bread. No tapioca flour, and whatever else many gluten free breads have that make them tasteless. I personally love their "Sprouted Seeds Gluten Free Bread". The label states: Made in a gluten free facility...organic whole quinoa and whole millet stone ground at the bakery...authentic sourdough vegan...no yeast no dairy no soy no gmo. This bread's ingredients are: whole quinoa*, whole millet*, filtered water, fermentation starter (quinoa*, millet*, filtered water), sprouted pumpkin*, sesame* and sunflower* seeds, psyllium husk*, brown rice syrup*, sea salt. (* = certified organic)
Best wishes!
Since this is all about your taste, you might try ~ Liberty-5 Baking Co., Santa Rosa, CA.
Jenn Maly, owner
She bakes in Santa Rosa, CA
Sells at West End Farmers Market, Sundays. Other places (?)
Tele: 707-545-4623.
Email: [email protected]
Web: www.Liberty5BakingCo.Com
Cheers!!
I'm wondering if Grindstone is aware that brown rice syrup is connected to MSG...a neurotoxin. https://articles.mercola.com/sites/a...od-labels.aspx
I've enjoyed their breads in the past though I rarely eat heavy carbs anymore.
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Posted in reply to the post by dancingstar:
Estero Cafe in Valley Ford, CA (west of Petaluma, on the way to Bodega Bay) bakes some really great g/f bread, Café Aquatica usually has some form of g/f fresh baked (as in you need an oven mitt, they just popped out of the oven fresh) goodies (muffins, etc.), Bia Café also has the same. Just a few that are on my way home from work each morning.
Flourchylde in Novato has a nice range of GF goods.
We've found the secret to a better experience with store-bought GF breads (Udi's, Rudi's and Food Whole's Prairie Bread) is to toast them. Even just warming them a bit improves the mouthfeel a lot.
:letseat: :Yinyangv: :thumbsup:
I agree. Toasting makes all of them much better!
Jessica
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Posted in reply to the post by Ted Pole: