I have discovered the best thing since… sliced bread? If you’ve ever had a gluten-free bread, you know it often pales in comparison to the real deal. Don’t get me wrong, I love me some millet bread. But don’t get confused, it is NOT the same as a nice doughy hunk of wheat bread.
Udi’s Gluten-Free loaf bread has changed the game, my friends. This is hands down without a doubt the absolute best gluten-free bread I’ve ever had. Just look at those beautiful tunnels (air pockets) and the soft, doughy center. Bread as it should be.
Their secret? I suspect it has to do with the inclusion of egg whites. When you take the gluten out you have to have something else in there than can stabilize the dough. High-protein egg whites can handle that. It also contains xanthan gum, another trick in gluten-free baking that contributes to the chewiness.
It does have some weird stuff you may not recognize but nothing too alarming–cultured dextrose is an alternative to chemical preservatives that prevents spoiling and ascorbic acid is just vitamin C.
I’m a believer.
I avoid gluten by choice not necessity because we think it (and wheat) may be wreaking havoc on Stew and I want to be supportive. Even without suffering from a sensitivity or full on celiac disease myself, I can tell you that taking gluten out of my diet significantly changes the way I feel after eating… in a good way. During my first week of classes this summer when I was still in transition between houses and without Stew, I ate a lot of wheat pita sandwiches because they were quick and easy. I also felt like hell, like a constant state of indigestion. Once I got back to my normal eating habits I felt a million times better.
So whether you follow a gluten-free diet for health reasons, moral support of a loved one, or just for the hell of it, I recommend Udi’s for all your loaf bread needs.