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    Home / Articles / G-Free Foodie Product Reviews

    Product Review: Udi's Gluten-Free Cinnamon Raisin Bread

    Posted On Oct 24, 2010 · Updated On Oct 24, 2010

    Product Review: Udi's Gluten-Free Cinnamon Raisin Bread
    G-Free Foodie Product ReviewsGluten Free Advice + Experts

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    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.

    Ingredients:

    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

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    Reader Interactions

    Comments

    1. Carla Spacher says

      October 29, 2010 at 5:58 pm

      This is wonderful news! My husband will be so pleased! His favorite bread is raisin. Your site is just beautiful! You guys rock!

      Reply
    2. Linda Lee says

      December 27, 2010 at 7:56 am

      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.

      Reply
    3. Gary says

      January 12, 2011 at 5:32 pm

      "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

      Reply
    4. jake says

      July 18, 2011 at 10:55 pm

      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.

      Reply
    5. grace says

      May 08, 2012 at 12:40 am

      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...

      Reply
    6. Jesilyn says

      October 03, 2012 at 6:26 pm

      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.

      Reply

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    K.C. is a farm-grown foodie, born and raised in the fertile fields of California’s San Joaquin Valley. After being diagnosed with Celiac Disease following years of unexplained illness, she has infused her gluten-free life with flavor, fork in hand. Learn more about K.C.

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