A new type of gluten-free bread is coming from Udi's in January 2011: Cinnamon Raisin. This will be the third type of sandwich bread for them with White and Whole Grain being the first. The bread is gluten, dairy, nut and soy free, is GFCO certified and is Kosher certified as well.
The Cinnamon Raisin bread was demoed at the Expo East conference in Boston last month by Chef Rob who used it to make French toast. The bread works perfectly for French toast because you do not have to add cinnamon to your egg mixture because there is plenty in the bread that is loaded with plump raisins. The cinnamon taste isn't overwhelming, but just right.
I left Expo East with a loaf of the bread and went home to make my own French toast. The bread holds up perfectly and does not crumble or fall apart after being dipped in egg. The bread softens up and browns nicely when toasted making the ultimate gluten-free French toast. Of course this bread also makes great toast
Another successful gluten-free product in Udi's line of: breads, bagels, pizza crusts, muffins and granola. Thank you Udi's for continuing to create more delicious gluten-free products.
Udi's gluten-free products can be purchased locally at Return to Eden (who just lowered their price on the bread to $4.79 and the bagels to $4.99) in their refrigerated case, at Publix and Ingles Markets in the freezers, Whole Foods Markets, and other health food stores.
filtered water, raisins, tapioca starch, brown rice flour, sunflower oil, potato starch, egg whites, evaporated cane juice, potato flour, sugar, tapioca maltodextrin, yeast, tapioca syrup or brown rice syrup, salt, pea protein, gum (xanthan gum, sodium alginate, guar gum), cinnamon, mold inhibitor (cultured corn syrup, citric acid), cinnamon oil, and enzymes.Article Courtesy: Jennifer Harris
Carla Spacher says
This is wonderful news! My husband will be so pleased! His favorite bread is raisin. Your site is just beautiful! You guys rock!
Linda Lee says
I love Udi bread and their bagels. They are a lifesaver. I was so tired of baking bread that came out with that slimy xanthan gum feel, and this bread does not have it at all. It tastes like good day-old French or Italian bread to me. I did not, however, like the pizza crust at all.
"Cultured corn syrup"???? How can that be good? What makes that different that regular corn syrup? I noticed Udi's just started adding this stuff to their breads. Not sure this is a good thing.
Gary, I think cultured corn syrup is corn syrup that has been cultured, has bacteria, to help the body break it down better. So, if thats the case, it cant be bad for you.
If you follow Dr. Peter Osborne's blogs and videos and lectures regarding "gluten" one of the first things we learn is that the gluten in corn and corn based products are just as damaging as the wider know grains. The difference is the gluten in corn has not been as widely studied as other grains so lots of commercial companies label their products as being "gluten free" when in time they may either have to change their formulations or remove their g/f labeling...
Corn syrup in any form is bad for you, don't be fooled. I'm very disappointed in Udi's because now I feel like the snuck it in after I loved the product.