Ah, it might be the biggest gluten free question of all: when will people with celiac disease find a bread that tastes “normal”? Many companies are vying for that title, including Rudi’s Gluten Free bread. And many breads have come a long way.
Rudi’s recently sent me a free loaf of its Multigrain bread to try and review on my blog. So I took it to one of the most discerning people about bread that I know. My dad.
My dad is currently on the gluten-free diet and has been frustrated with bread. So when I brought it up for Easter, he was happy to try it. He had it toasted with some egg salad. When he was done he said “That almost tasted like regular bread!” Is that a ringing endorsement? Well I don’t know that Rudi’s will be using his quote as a marketing “tag line” anytime soon. But as anyone who has dealt with buying and wasting a lot of bread, this really is a good review. He confirmed he would absolutely eat it again.
I tried it the next day just thawed with honey butter and I thought the texture and the flavor was great! I have not tried it as a sandwich that you make in the morning and then eat at noon. But I would buy it and try it for that.
You can purchase the bread at Rudi’s Gluten Free online. Otherwise you can find a location where the bread is sold by clicking here. Just be sure to look for “gluten free” written on the packaging because Rudi’s also makes organic bread that is not gluten free.
Tags: bread, celiac, gluten-free, review
April 27th, 2011 at 9:31 am
Does Rudi’s have a plan for eliminating cross contamination since they also make non-GF bread?
April 27th, 2011 at 3:02 pm
Thank you Joy. I have the question into the company right now. I will post the answer here and add it to my blog post as well when I receive it.
April 27th, 2011 at 3:48 pm
Hi Joy – Although we do not have a dedicated gluten-free facility, we do have a segregated, separate manufacturing approach. We bake our gluten free breads on separate, dedicated equipment and on separate production days. You can feel assured our gluten free products never come into contact with something used to make a product containing gluten. As part of our manufacturing process, we also do the following:
* Our organic and gluten free equipment is color-coded for easy segregation
* Our gluten free breads are baked only after our facility has gone through an extensive, full day clean-up process
* All incoming ingredients are also tested and certified to be gluten free
* As part of our gluten free certification, every batch of our gluten free bread is tested and must test below <10 ppm of gluten for distribution
* We also send product to an outside lab to validate our test results and ensure we have less than 10 ppm of gluten
Please let me know if you have any more questions or concerns. Thanks!
Maggie, Rudi's Gluten-Free Bakery
April 27th, 2011 at 4:11 pm
Thanks for passing my question on to the company and posting the answer!
April 27th, 2011 at 4:16 pm
Joy, I am happy to help! I’m glad we got your answer so fast!!
April 27th, 2011 at 4:21 pm
Have you tried Udi’s, if so, how would you compare the two?
April 27th, 2011 at 4:27 pm
Cari, Good question. I actually think they are very similar and both are leading the market in this area. It may be just a matter of preference. Honestly, I bake my daughter’s bread (that’s her preference) so I don’t buy a lot of the GF breads. So it has been quite a while since I’ve had Udi’s.
If anyone else has feedback here, it’s welcome.
April 27th, 2011 at 11:04 pm
Udi’s and Rudi’s are my favorite gluten-free bread. Udi’s is a little lighter, with more air bubbles, and for me at least is a little easier to toast to a nice crispy-ness. Rudi’s tastes a little more like a “regular”, denser, whole-grain bread, and seems a little sweeter than Udi’s. It toasts nicely too and tastes great with peanut butter or in a sandwich. I love them both, but they are different – finally some variety in good, GF bread!