I have been advised on here to consider a gluten free diet.
I did buy gluten free bread and couldn't eat it, so put 99% of it out for the birds, so not entirely wasted.
I didn't like the consistency at all. Are they all like that?
Any further recommendations please
Appreciated
This is one I like… but it’s quite filling! For softer sandwich I opt for Warburtons GF Brioche Roll
I've tried quite a few and think the waitrose and m&s own brand ones are the best. However you have to toast them to be palatable.
Waitrose is nice
The Schar brand is worth trying. Most of their free from products are also potato free, but it's worth checking labels if, like me, you are sensitive to potato. I eat their white bread and their ciabatta rolls.
I haven't found any other breads without potato starch, so I've not tried them.
I know this post of mine is old… but 4 years ago I did try to make my own GF bread …. Unfortunately I still haven’t mastered it!
healthunlocked.com/thyroidu...
I've tried too, without a lot of success... The Doves Farm oat flour soda bread recipe is ok though (if you can tolerate oats, and get GF oat flour, obvs) dovesfarm.co.uk/recipes/oat...
It's not just bread! Coeliac UK has plenty of info, including recipes. Or you can google for gluten free recipes.
There are different flours which are useful. My shelf includes tapioca flour, rice flour and gram (chick pea) flour. I use Corn Flour for sauces; that's thicker than the very fine Cornflour.
Your local library may have gf recipe books which you can try out.
I had a recipe book which I have lost (or hasn't been returned), "Gluten-free Cooking" by Costain and Farrow. It has a useful introduction to the subject and recipes including simple things like porridge made with rice flakes / millet flakes, apple juice and mixed spice.
By the way, Corn thins are nicer than rice cakes.
Beware sausages as they may contain forms of wheat, but I've found several brands which are gluten free though they may not say so and are just as nice.
Just keep on reading food labels. Good luck!
Waitrose Brown seeded GF sliced …..best option I have found
waitrose.com/ecom/products/...
Put in freezer and either toast direct or defrost as required
It’s that consistency because as it turns out, gluten is what gives wheatflour bread that beautifully spongy characteristic. In fact, over the last 100 years, farmers have deliberately modified wheat to include more gluten so that our bread is even breadier. There’s a theory that’s why more of us are becoming gluten intolerant—that there’s more gluten in our flour than ever before, which is what’s driving the intolerance.
I’ve been gluten free for more than a decade now. Bread is way better than it used to be but hoping that GF bread will ever be exactly like normal bread is sadly a hope too far.
You get used to it, is perhaps the best I can offer. And some GF breads are better than others. I like Warburton’s GF tiger bread (it’s an uncut loaf). Some of M&S’s GF bread is ok. Their white loaf used to be fab but then they “improved” the recipe (usually means they made it cheaper for them to produce and improve their profit margins) and sadly it’s now nowhere near as good.
Try a few different kinds. Schar is ok but has crazily long life dates, which makes me suspicious about what they add to it to preserve it so long. And toasted GF bread is always so much better than untoasted.
I skip bread buns and pastries
Rice
Pancakes corn or chickpea flour
M&s tortilla chips
Curries
Gf soy sauce
Stews, roast dinners
Ice cream
Corn puff cakes from sainsbury
Gf nut bars aldi lidl
Aldi "good"sausage is gf
Mushrooms
Nuts
I find I don’t really like GF bread (or most GF cakes and especially GF biscuits) it always tastes a bit sweet to me but if I am going to eat bread then I buy Schar, I prefer the brown loaves, Vitality or Seeded although I use their white loaf to make bread and butter pudding, I always freeze the slices once I have opened the bag.
I can definitely recommend joining coeliac.org.uk/home/
The website is really good and when you join they will send you an amazing handbook that lists all sorts of GF foods and ingredients and where to buy them plus restaurants for eating out. Well worth joining.
thank you will have a look
hi there, my experience of gluten free (a bit like dairy free) is that it’s best just to avoid all pretend/ gluten free substitutes as a) pretty gross b) the substitute ingredients lists are huge and I can never know what I’m eating. When I accidentally discovered my need to be dairy/ gluten free I tried all sorts of subs but in the end I came round to just removing processed food. It’s easier, cleaner, less stressful and I felt so much better. I remember one day making toast with some gluten free bread and it just caught fire in the toaster.
I agree. I gave up on the substitutes and only occasionally have an M&S GF scone or hot x bun. They always negatively impact my digestion and bowels, so just not worth it for me. I have learned to do without.
Find me glutenfree ap is useful and growing
Me too, it’s super reliable.
I’ve given up of GF breads, I’ll make some sort of buckwheat pancake or flatbread if desperate. There are some extortionate Wasa GF DF crisp breads that are a Christmas only treat. I made a Dr Sarah Myhill linseed loaf for a while till it gave me an upset stomach, with chestnuts in was a favourite.
I’ve found Schar and many others contain soy protein which I avoid and I don’t get on with some the maize starch modifieds and emulsifiers. Etc. they are sooo processed.
Generally if a raft is essential then a rice cracker will do the job. Have a super buckwheat digestive biscuit recipe that makes little crackers too.
I’ve tried all those suggested above but did not like any. When I got GF prescriptions I liked the Juvella products but I don’t think you can buy them without paying a fortune. I also bought their bread flour and made my own bread which was pretty easy.
I then moved on to buying Good Grains Seeded Loaf from either Waitrose or Ocado, it makes the best toast and you have zero wastage. If you slice it up as soon as you get it and freeze you can get out what you want and toast as you need it. Don’t even think about eating it other than as toast though.
ocado.com/products/good-gra...
Now I eat sourdough, there are lots of choices including chains like Gail’s.
To help get sufficient calcium, I use Chinese leaf to make a wrap. I don't feel the need to be gluten-free but, after many years baking, I gave up, due to prediabetes. More recently I've started eating oats and oatcakes again, and may have a shallow layer of buckwheat groats cooked under a roast and veggies.
My new GP included a coeliac screen with the first test ordered. I wish I'd known, so I could've reintroduced some wheat flour products, but I've no reason to feel I have a digestive problem. A hospital consultant recently had my anti-TPO antibodies tested, going against the advice that they only need testing once. It'll be interesting to see whether they've decreased, although outpatients seem to be kept in the dark about their test results.
Here are are responses from our A.I. overlords, with relevance to earlier replies, and whether gluten is really the problem.
The relationship between gluten consumption, wheat breeding, and gluten intolerance is quite complex. Here’s a breakdown of the key points to consider:
Historical Consumption: Pasta flour, particularly types like semolina and 00 flour, has been consumed for centuries. Traditional wheat varieties used in pasta have high gluten content, which has been a staple in many diets.
Wheat Breeding: Recent studies suggest that modern wheat breeding has not significantly increased the gluten content in wheat. In fact, some research indicates that modern wheat varieties may contain slightly less protein overall compared to older varieties, while the gluten content has remained relatively constant over the last 120 years.
Gluten Intolerance: The rise in gluten intolerance and coeliac disease is a multifaceted issue. Factors contributing to this increase may include:
Changes in Diet: Increased consumption of processed foods containing gluten.
Environmental Factors: Changes in gut health, microbiome diversity, and exposure to different dietary components.
Genetic Factors: Some individuals may have a genetic predisposition to gluten intolerance or coeliac disease.
Conclusion: While pasta flour has been a part of human diets for centuries, the hypothesis that modern wheat breeding is solely responsible for increased gluten intolerance is not strongly supported by current research. The increase in gluten-related disorders is likely due to a combination of factors rather than just the gluten content of wheat.
The Chorleywood Process (CBP), developed in the 1960s, revolutionised bread-making by significantly speeding up the process. However, there are concerns about its impact on digestion. Here’s a summary of the key points regarding the potential digestive issues associated with this method:
Short Fermentation Time:
The CBP uses a rapid mixing and short fermentation time, which can make the bread harder to digest. Traditional methods, like sourdough, involve longer fermentation, allowing for better breakdown of gluten and other components.
Additives and Fats:
Industrial bread made through this process often contains various additives and fats, which some believe may contribute to digestive discomfort.
Irritable Bowel Syndrome (IBS):
Studies suggest that bread made using the Chorleywood Process may trigger IBS symptoms more frequently than bread made through traditional methods. This is likely due to the differences in fermentation and the presence of certain ingredients.
Gut Microbiota:
Research indicates that traditional fermentation methods, like sourdough, are less likely to lead to digestive issues compared to CBP bread. The longer fermentation allows for a more favourable environment for gut microbiota.
General Digestive Discomfort:
Some individuals, even those without diagnosed gluten intolerance, report experiencing discomfort after consuming bread made with the Chorleywood Process.
In summary, while the Chorleywood Process has made bread production more efficient, it may contribute to digestive issues for some people, particularly when compared to traditional methods. If you're experiencing digestive discomfort, it might be worth exploring different types of bread, especially those made with longer fermentation processes.
I agree the bread is awful - left a coating on roof of my mouth - I now use the Schar crisp breads as alternative to bread they are really good - also Celiac UK do an app you can use to check bar codes to see if item is gluten free !
thats interesting might get the app. I'll look for the Schar brand
Its free at first then I think £3.99 one off payment - I became a member really worth it for forum and recipe books - I pay £1.75 a month which doesn’t break the bank !
The crispbread is fantastic best gluten free product around in my opinion the rest are too loaded with additives and sugar - the app showed me Aldi Bramwell baked beans are gluten free - yippee I love baked beans !
M&S Oatly GF and recently found BFree GF Rustic Oat Loaf which is nice and I freeze mine too.
On another note if looking for Soya/dairy free, the range called ‘Kirstys’ do very nice apple slices… served warm with Oatly custard.
I’ve just found Cathedrals plant based cheddar…. Soya/dairy free, Finally an edible cheese 
I’ve just found Cathedrals plant based cheddar…. Soya/dairy free, Finally an edible cheese
Definitely agree …..it’s very impressive
(though smell is a bit off putting!)
I’m with Star13, Good Grain bread from Ocado (or Abel & Cole which is where I get it) is great. The seeded loaf and brown loaf are so tasty and don’t have that cardboard consistency. And the sourdoughs are wonderful. They are dear though. But being without decent bread made me so sad, it’s worth it to me.
my first post as only diagnosed last month, but to my amazement these DIY GF flatbreads were delicious and only took 5 mins to make. Equal parts 150 grams Dove GF flour and 150 ml Greek yoghurt (tsp baking powder and tsp salt), quick knead by hand til you have a ball and roll out to 5mm consistency, then (almost) dry fry for 2 mins each side with tsp olive oil or some olive oil spray. This makes 3 flatbreads, but eat right away as they don’t keep.
I agree with the other comments, I always use Warburtons as less fillers . l really like cinnamon and raisin rolls and the soft rolls and pittas .
It’s tough at first and trial and error . I recommend Becky Excell her websites/ instagram and books . Her meals are delicious and easy to make . Her cakes especially lemon drizzle can’t tell the difference .
Good luck it takes a while but definitely felt better off gluten free… now dairy free which I find so much harder!
It depends where you shop, luckily the supermarkets sell lots more coeliac friendly products, but watch the prices. It's a case of preference, it takes a little while to adjust to the taste. Good luck 👍
I love Promise brand, especially the multigrain one. So far I've only seen Promise in Sainsbury's, but it may be elsewhere. They make several different ones. Light and tasty. It's not cheap but GF bread isn't. I buy several when they're on offer and freeze them.
Many foods are now wheat free, not necessarily Gluten free, but apart from Coeliacs, beinf wheat free is sufficient. M&S, Tesco and most supermarkets do their versions of GF breads, sausages, and other items, i'always write to companies asking why they can't substitute a GF thickener instead of using wheat flour-their customer base would be so much bigger!!
There is a website 'Gluten-free on a shoestring' it is American, but has lovely recipes for biscuits, bread, cakes etc, and many other recipes can be tweaked. GF flours absorb more liquid than wheat flour. My daughter even makes her own pasta and GF yorkshires! It's not the disaster it used to be - good luck!!
I often wonder this. For half the products on the shelves they could easily substitute wheat flour for corn flour for example, without causing any issues at all (soups, gravy, sauces etc).
Those who cannot tolerate maize/corn might be very put out.
true, but autoimmune destruction of intestinal villi trumps an intolerance.
I didn't for one moment look at it in terms of one beating the other.
Simply that wholesale conversion of products to maize could open up a largely different group of people to suffer intolerance, and in some cases, frank allergy.
And those who have maize issues can have great difficulty identifying all products which contain maize because it is not, for example, one of the 14 EU/UK "must identify" ingredients.
It wasn't meant as one beating another, but more assessing which potentially does more damage to human health, and the frequency at which that occurs.
Besides, cornflour was only meant as an example, there's many alternatives (the majority of which will likely have a group that are also intolerant/allergic).
"Simply that wholesale conversion of products to maize could open up a largely different group of people to suffer intolerance, and in some cases, frank allergy."
I think that ship has already sailed, half of tinned/canned goods using thickening agents already seem to use cornflour. The issue in this case is the lack of labelling rather than using cornflour, whether the producer swaps out wheat flour for maize variations, or doesn't, the corn allergy sufferer may not know either way from the labelling.
I have tried many different ones and settled on the seeded loaf from the co-op , it freezes well, toast nice and makes a nice sandwich. You might have to try a few before you find the one, some i have tried were like card board but it's getting better.
I've only tried the one so far, that was tescos. It was awful. I do like a sandwich
Firstly please consider testing (if haven’t already) before embarking on omitting anything in your diet … you can read more on coeliac U.K. website for advice.
Apologies if you’ve already heard all this before but several things to consider … but many don’t advise this alongside going gf and obviously I’m coming from no choice in the matter it’s my way of life now.
If you are getting symptoms from eating gluten your GP should run a test and you do not have to pay for this, GP should be sure this us ruled out before anything else … you have to be eating enough gluten for this test… most who go gluten free before testing that I know, have all had negative results afterwards and I fear it’s probably because there’s not enough gluten being eaten to trigger an immune response in many cases, the amount of gluten will obviously depend on individual to an extent, as like other things some need very little, others more so it’s always best to test before removing gluten in your diet in the first instance, and how reactive you are to gluten is no indication at all of severity for coeliac disease … but there is an amount of gluten apparently that should be consumed to trigger a response, if the individual can tolerate this test.
Being diagnosed will give you thorough checks throughout your life and appropriate medical care required - I won’t go into those but various conditions we are more susceptible to… you’ll not be checked or considered for those if not diagnosed and these can be missed by just going gf if you suspect this… however at the moment going gf is the only help for coeliac disease but things to consider if not getting guidance from a a dietitian… which you will be referred to along with relevant scans for bone health and annual review of nutritional status and more.
Secondly there’s the risk of low B vitamins, fibre calcium etc as gf items by law do not have to be fortified like gluten flours cereals are… going gluten free if reliant on manufactured products you will be eating lots of rice and corn based and umpteen emulsifiers gums and other nasties you wouldn’t otherwise have and these have caused me gut problems ironically.
Gluten free manufactured products are not healthy foods, in fact worse than other alternatives sometimes. I avoid wherever I can or choose higher fibre pastas which is predominantly the only free from item I buy regularly, other than variety of gf flours. There’s many naturally gluten free foods and I try to stick to those best I can but do make sure you getting all nutrients you’d otherwise be omitting as further down the line other problems can arise.
I do get many get some relief from going gluten free, as it’s known to be inflammatory as newer grains are modified for yield (another entire post need on that history) but I would never suggest anyone to go gf without knowing the pros and cons and testing first, of course it’s your choice.
From experience, I’m coeliac with Hashimoto’s and it’s done zilch for my TPO antibodies for Hashimoto’s - it may of reduced them slightly at first but they weren’t tested from the start to know this but I’m still hundreds over range when last tested in 2021, I’d already been strict gf diet for a decade by then, so not helping me for my current autoimmune conditions apart from coeliac antibodies … I didn’t get any digestive symptoms regarding coeliac disease . I had many nutritional deficiencies though, neurological problems from the deficiencies and skin issues, we now consider these to be reasoning behind those problems…my levels were off the charts for coeliacs and approximately TSH of 60 (can’t remember exactly) I felt generally ok. My coeliac antibodies took 9 months to start to reduce 3years in total to be negative for coeliacs antibodies… I am very strict about my diet it was suggested I wasn’t adhering to gf diet but my levels were way beyond they could count my gastroenterologist said my first level was in 400s if I remember correctly after 9 months but it did come down and I’ve been negative for 10 or so years now.
However since going gluten free it has raised my blood sugar, no weight loss and nothing of any significance health wise different to say anything positive - although if not having gf things it may be very different tale…as I was feeling much better before all the change of diet regardless of poor health status re blood tests results - pros…my nutritional status is better through gf diet and supplements due to malabsorption, and obviously there is other more serious aspects of having coeliac disease, osteoporosis and small bowel cancer etc where us coeliacs are at increased risk of which it may of helped. I say may because I have more digestive issues now past few years than did and react to the shop bought breads with multitude of additives gums and emulsifiers are wrecking my gut… bloating etc
The lifestyle side is tough at times … the constant worry if being glutened if eating out, the change from being carefree and going out now having to research every place is safe enough including trips abroad (language barriers) and it limits family too … we don’t get invited as much to regular meals we used to have, celebrations are now crisps or a shop bought gf cake or biscuits 😩… we used to cook really nice meals now this rarely happens from extended family, just mainly if we host which we do more than our far share of. It’s very time consuming and expensive to put on food others to do similar things they prefer to eat… day to day food at home is a breeze.
I don’t work so I do have the time I bake so I know what I’m eating, make 99% of my own cakes etc… Loopy whisk on social media is one I follow really like her recipes and have couple of her books … many know of Becky Excell also for gf inspiration, very helpful in sourcing new products but really I try to move away from those, but they are a great help when cooking for other than myself.
Best bread I had was at Noglu in Paris (there’s less places than used to be in Paris ) and I have their book and make that bread but requires vast amount of ingredients 🫣… and various eateries in Italy. Italy is a great holiday destination. For those that don’t have wheat intolerance/allergies and can tolerate wheat codex starch (this is gf safe for “most” coeliacs) it’s expensive but supposedly makes great pizzas (and apparently most things) is gluten free Caputo flour I’m yet to try it but have got some to try in our pizza oven or might try a loaf until the better weather returns.
I have found it very restrictive especially eating out … and yes gf is everywhere now but on experience not all gf is coeliac safe wish the low gluten label would be used more … packaged products isn’t the problem, it’s your little cafe down the road the busy restaurant with cross contamination but labelled gf (not tested) which many don’t consider at all, just think there’s lots of choices now so that ok then.
I was tested a few years ago, because I mentioned bloating to the Dr when eating bread. Test came back ok
Yeah i don't think i am coeliac even though i was never tested because i already had started to go gluten free by then so probably just intolerant but i also at the time had an h pylori infection which was also causing a lot of bloating. As years go by i am also starting to develop more food intolerances one i have narrowed down is tomatoes.
I order online at The Gluten Free Bakery. I like a couple of their sourdoughs. I order a few already sliced and then freeze it.
Most commercial gf bread I've tried has had an umpleasant texture and a scary list of ingredients eg xantham gum which is not good for your gut microbiome. If you like cooking I recommend The River Cottage Gluten Free Handbook by Naomi Devlin. I first got it from my local library then bought a copy. I think she tests her recipes really well because they always seem to work.
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