Hi everyone, I am looking to change my prescription for bread.

[dinger]

I am having Warburton brown at the moment but it has become dry and not nice. I don't know what they have done to it. Any suggestions would be gratefully received

[RusticRita]

Hi Dinger, I'm not on a prescription, but I mainly use white Genius and DL GF breads. Tried Warburtons but find it a bit "grainy". DL seems to be moister and holds together better, but is not well-stocked in many places.

[GlutenfreeGranny]

Hi Dinger,

I find Genius brown has a better texture. It sometimes tastes a bit sweet and malty but the flavour seems like the 'least worst' to me.

[Hidden]

Hi Dinger

I get my bread on prescription and its juvela fresh bread. It comes in boxes of 8 and has to go in freezer, I just take out one at a time. The fresh brown is not as good as warburtons but the white okay. Your chemist should be able to give you some advice before you change prescription. I also buy a genius Triple Seeded Loaf for a treat. Hope this helps you.

[anthonyb]

Cannot beat Juvela bread when toasted

Juvela fresh is ok although it comes in too large a number

[barny]

hiya i have juvella part baked loaf it comes in a box of 8 wich is 8units also there firba sliced is nice and the fresh rolls are yummy too

[Hidden]

Hi Dinger, I'd check Wellfoods out: wellfoods.co.uk/ as they bake gf bread made with wheat free flour in their gluten free bakery based in Yorkshire and their director is not only a coeliac but a member of GFG.

What impresses me is that they use maltodextrin that is made from beet rather than wheat so they go the extra mile. Their bread is also available on prescription.

You may have to get Apricot out of the corner as that where she is lurking according to her last post and you could contact her by private message on here as Apricot does not promote her companies foods on here as that's advertising. Where as I have no connection with the company other than chatting to her.

healthunlocked.com/user/Apr...

And let us know how you get on as this comes up time and time again.

Jerry

[haydn74]

Hi. I know it is a minefield finding one that suits you. I have just changed my prescription from Glutafin to Juvela fresh, as find Glutafin has got a bit on the soggy side. Juvela fresh white rolls are ok too, as I do not like brown bread.

[Apricot]

Good morning to you all

Yes it is me lurking...a bit busy with one thing and another. Yes I am both Coeliac and diabetic.

Wellfoods is my company...and no I don't mention it as often as I might...even I don't work 24/7..(but it does seem like it at times).

Yes we do have wheated products on the same site...but our goods..have own team of bakers, own equipment (a slicer cost well over £20k...) and yes the retail and the NHS goods are made to the same standards of far less than 20ppm. I would be mortified if the ppm were even in double figures....

Know exactly what is in the goods...so I do know what the maltodextrin is made from..(either beet or potato)..and we don't have any Codex.

Have never made a brown...(thats not strictly true..as there are often things in trial that don't see commercial light of day...and I would tell you first when something happens...) Same as.....oh I cant tell you ...yet)

If there are any good folks with questions...email me at [e-mail] for a personal response.

Oh..while I am here...Christmas ordering...there is always someone without their prescription goods before the holiday..and freezer space is at a premium etc etc.....so orders need to be with Wellfoods for no later than 12 noon on 18th....and we are not then dispatching until the New Year,,,as I have time off for good behaviour (she laughs).

So plan ahead...please. I have been nagging about Christmas since September....

If I don't speak to you before...thank you for your kindness and support for me...its been a very very dark year...just hope the turn of the year sees improvements....time is supposed to heal...take care of yourselves...

Raises tea cup....eddy shededra...(phonetic "cheers!" in Hungarian...

Appricot & Kitty

[Apricot in reply to Apricot]

Forgot to also mention...the bakery is also a nut-free zone in that no nuts or nut derivatives are used on the site. Not even a snickers bar is allowed. I was getting some encouraging results with better control of the diabetic me (I am both Coeliac and diabetic)..with almonds as a snack. Not even I can get permission to have almonds....so the experiment stopped. Not even the large purple quality street...

If this very strict regime is for the benefit of anyone at risk from a nut allergy..then its worth it....

[Apricot in reply to Apricot]

The Wellfoods flour...Rice starch, maize starch, Potato flake, Thickner (E412) Whole egg powder, Dried Glucose syrup, Acidity Regulator (E262) Citric acid.

The E464 is added during the production process for loaves etc.

Again..any questions...email me at [e-mail]. Take care..Apricot

[Adnil]

I get Glutafin Fibre sliced loaves on prescription, it is lovely refreshed in the microwave for sandwiches and makes great toast too, I find that the other brands available in the supermarkets have little substance to them and go sort of 'thin' when toasted. I would agree that the fresh bread is by far the best, but I had such problems with supply and often had to go without, not good for a bread lover like me!

[Netty62]

Hi, I'm not sure if this will be of use but I use Dove Farm gluten free flour to make bread for my sister. I use the bread machine recipe (as I have a bread machine, lol but it also has a handmade version) and the taste and texture is good. It can be a bit crumbly after a while and my sister says that it is great to eat on day of baking and maybe the following day but after that it is best used for toast. It is recommend that you slice and freeze it and use it as required to toast. I have found that it keeps quite a bit longer if you keep it in the fridge and use it as required. Also, with Christmas coming I use the bread into bread crumbs to make my sister stuffing.

I hope this may help someone.

[Hidden]

If anyone is interested in making their own bread here's some pictures of the gf bread that I make, I have also been using doves farm flour as one comment I kept getting was where do you get your flours from (ones like quinoa) I make bread in a food processor and make loaves and rolls.

withoutgluten.co.uk/recipes...

There is also a really easy recipe for a crumble using Doves farm plain white mix and sweet mince meat much easier than making mince pies:

withoutgluten.co.uk/recipes...

I also hope that this helps someone.

[pretender in reply to Hidden]

Dove's Farm Gluten Free Flour contains 20ppm of gluten do you know of any other flours that are truly gluten free and do not contain hydroxypropylmehylcellulose?

[Hidden in reply to pretender]

Hi Pretender, why don't you check out naturally gluten free flours like quinoa available from health food shops I buy one that is organic and is just milled quinoa seeds. Holland and Barret sell an organic quinoa flour which is also labelled as gluten free. This however does not mean it has 0-ppm all it means it that it has been tested and complies with codex and is below 20ppm. And obviously does not contain hydroxypropylmehylcellulose which is only added to some gf flour mixes. So I'd look at plain gf flours and ideally ones that are organic.

Hydroxypropylmehylcellulose E464 is a binder emulsifier which is used in vegan foods as an egg replacer as well as in some gf baked products and some flour mixes etc.

So lets look at what the label gluten free means, it means that the product is guaranteed to be below 20 ppm and not that it has to have 20ppm. It's like saying an unpeeled banana is gluten free (which it is) so does that contain 20ppm or none?

The reason that i started using Doves farm flour is I was buying plain gf flours from Asian and oriental shops and I started waking up with a head ache so as I had also recently started to buy Pearl brand rice flour I contacted them to ascertain their gf status and they told me that it was packaged in a plant with wheat flour and they could not guarantee it's gf status.

I had been constantly asked on my recipe site where to buy the flours for my recipes as some people had difficulty buying them so i decided to take a leaf out of Mary berry's book and that is to use ingredients that are readily available to everyone. And I found that the head aches stopped when using Doves farm flours and many readers of Without gluten were really pleased with the switch. Doves farm flours are tested regularly and have to be below 20ppm to be labelled as gf. They do seem to have issues with their buckwheat flours from time to time and this could be from harvesting rather than packaging, but I do not know.

So which is safer naturally gf grains tested to be below 20ppm or those of an unknown origin and untested?

I hope that this helps to clarify a few points.

Jerry.

[pretender in reply to Hidden]

Thanks Jerry very useful but my CD is a zero tolerance to gluten, the Hydroxypropylmethylcellulose can be found in a lot of GF foods but with me it produces Formaldehyde in my stomach and sends me into an allergic reaction so the Free From aisles are of limits to me. This includes anything with Aspartame in and medicines are a big issue for me.

[Apricot in reply to pretender]

Have just added the ingredients list for the flour only to my string of correspondence further up the page...NO e464 in the base flour....

[pretender in reply to Apricot]

Thanks Apricot does not help me but hopefully it will others. Dried Glucose Syrup is questionable of origin!

[Apricot in reply to pretender]

Excuse me....but I know that Wellfoods uses glucose syrup made from either beet or potato. Couldn't achieve the ppm if it was from "questionable origin". Company holds the world class BRC, ...not given out to all and sundry. Sorry if thats not good enough for you....

[pretender in reply to Apricot]

Sorry Apricot I was not questioning where Wellfoods ingredients come from, my response was used in general terms. Many ingredients used in GF foods may come from many sources which do not have to be disclosed on labels is the reason for my comment.

[Hidden in reply to pretender]

Sorry to butt in here folks but as I posted a link to Apricots company Wellfoods, which I did as I support their ethos and also feel that everyone knows who the major players are like Juvela and their sister company Nutricia. But most importantly I admire Wellfoods ethics of using glucose from beet or potato as they do not have to go this extra mile but as not all coeliac can tolerate artificial sugars derived from wheat regardless of them being within codex, they do.

I also avoid many foods in the free from section and this is because the biscuits are mostly made with pure oats and the cakes seem to have a myriad of additives so I'd rather make my own and know what goes into it.

Pretender is in an almost unique position with how some artificial sugars are turned into formaldehyde so his experience is not typical of most coeliac even the most sensitive. And at least pretender knows what makes him ill now so has the opportunity for a healthy balanced diet based on fresh naturally GF foods.

So keep up the good work Apricot and i hope that some members of GFG try your goodies and change their prescription.

Jerry

[dinger]

Hi everyone,

Thank you all for all the fantastic info and recipes. Jerry I am going to try the mince crumble it looks great. Thanks also for the links. I also like genius multi grain wish I could get it on prescription. Thanks again

Dinger

[mcroucher1]

Hi, I agree about Warburtons. At the moment my favourite bread is Genius 3 seeded. It seems to be the best of the gf bread as it doesn't stick to my teeth and is moist as I remember ordinary bread being!

[missdove]

Depending where you live I would check out local independent health food shops and bakeries and check if they sell G/F fresh baked bread...I live in a small seaside town and luckily discovered that there is a bakery that bakes a batch of buckwheat/sunflower bread daily and they also sell this loaf via my local health food shop(not H&B). I prefer this over all the other bread that is for sale out there, its tasty and lovely toasted with some butter and even better with some bacon So it could be worth your while checking out what you have local to you as you never know!

[asborne]

Genius Brown or white original fresh for me, not the sandwich type genius.

[Hidden]

I used Warburtons for a long time. I tried Genius for a change . The white was awful and tasteless. Brown was no better. I used to like Genius they maybe changes the recipe. I always toast my bread whatever I have it with. I think I might try a different one next time.