Guest guest Posted December 2, 2009 Report Share Posted December 2, 2009 Last time we were in Tacoma, the TJ had a TJ-branded, very reasonably priced GF bread from a local vendor that was pretty good. Closer to regular bread than the usual dense and crumbly--excuse me--crap available in the stores. (I refuse to call it bread.) Apparently, TJs generally have regional bakeries supply fresh bread locally. Only logical. Maybe, if we asked frequently enough, the Bay Area TJs might contract for the baking of a decent GF fresh bread. HogleFreelance academic librarianInstructor, online researchEmail: jjhogle@...Web: (under de- and re-construction) www.blueroom.comReality ain't what you think it isArt Graphics & Photographs[http://www.blueroom.com/realityaint.htm]From: "TrVerb@..." <TrVerb@...> Sent: Tue, December 1, 2009 7:04:07 PMSubject: Re: [ ] What would be the gold standard for good GF bread? Hey Pam, Want to share your bread recipe? I found an on-the-shelf "fresh" gf loaf of bread at Trader Joes but it felt more like a weapon than anything I'd want to eat :-( Tristan -----Original Message----- From: Pam Newbury <pknewbury@earthlink .net> Sent: Tue, Dec 1, 2009 6:57 pm Subject: [ ] What would be the gold standard for good GF bread? Whole, nutritious, organic grains (rice, buckwheat, teff) with a minimum of starchy flours. Minimal additives and preservatives. Sandwich size. Not too dense but can be sliced thin. I actually found Udi’s bread at New Leaf in Felton. Apparently they are having a hard time keeping it in stock. I did manage to get a loaf of the white sandwich bread. It was good, but the loaf was so small (about half the size of a regular slice of bread) and expensive. I would like to try the whole grain bread if I can find it. Right now I make my own bread with a recipe I developed myself, which has spoiled me for the store-bought bread. Pam Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 2, 2009 Report Share Posted December 2, 2009 While I know it's not a local bakery, I wonder if TJ's would contract with Udi's. I doubt they could get it reasonably priced enough, but it's worth a shot. I'll send an email to the local stores on the peninsula and copy corporate. On a side note, the rice crap (bread, heh) that TJ's sells, the one with the pink wrapper, actually makes a very good french toast. Aside from that, I like it if I toast it long enough that it becomes almost like a cracker and then I can eat things like cheese or sandwich meats on top of it, as you would a cracker. The only thing that it can really be used as you would traditionally use bread, though, is french toast. From: j. hogle <jjhogle@...>Subject: [ ] TJ GF bread Date: Wednesday, December 2, 2009, 12:16 AM Last time we were in Tacoma, the TJ had a TJ-branded, very reasonably priced GF bread from a local vendor that was pretty good. Closer to regular bread than the usual dense and crumbly--excuse me--crap available in the stores. (I refuse to call it bread.) Apparently, TJs generally have regional bakeries supply fresh bread locally. Only logical. Maybe, if we asked frequently enough, the Bay Area TJs might contract for the baking of a decent GF fresh bread. HogleFreelance academic librarianInstructor, online researchEmail: jjhogle (DOT) comWeb: (under de- and re-construction) www.blueroom. com Reality ain't what you think it isArt Graphics & Photographs[http://www.blueroom .com/realityaint .htm] From: "TrVerbaol (DOT) com" <TrVerb@...> Sent: Tue, December 1, 2009 7:04:07 PMSubject: Re: [ ] What would be the gold standard for good GF bread? Hey Pam, Want to share your bread recipe? I found an on-the-shelf "fresh" gf loaf of bread at Trader Joes but it felt more like a weapon than anything I'd want to eat :-( Tristan -----Original Message-----From: Pam Newbury <pknewbury@earthlink .net> Sent: Tue, Dec 1, 2009 6:57 pmSubject: [ ] What would be the gold standard for good GF bread? Whole, nutritious, organic grains (rice, buckwheat, teff) with a minimum of starchy flours. Minimal additives and preservatives. Sandwich size. Not too dense but can be sliced thin. I actually found Udi’s bread at New Leaf in Felton. Apparently they are having a hard time keeping it in stock. I did manage to get a loaf of the white sandwich bread. It was good, but the loaf was so small (about half the size of a regular slice of bread) and expensive. I would like to try the whole grain bread if I can find it. Right now I make my own bread with a recipe I developed myself, which has spoiled me for the store-bought bread. Pam Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 2, 2009 Report Share Posted December 2, 2009 IT makes great bread pudding and stuffing as well. We cut off the crusts and the center is really dense and moist. From: [mailto: ] On Behalf Of jasmine forcier Sent: Wednesday, December 02, 2009 9:14 AM Subject: Re: [ ] TJ GF bread While I know it's not a local bakery, I wonder if TJ's would contract with Udi's. I doubt they could get it reasonably priced enough, but it's worth a shot. I'll send an email to the local stores on the peninsula and copy corporate. On a side note, the rice crap (bread, heh) that TJ's sells, the one with the pink wrapper, actually makes a very good french toast. Aside from that, I like it if I toast it long enough that it becomes almost like a cracker and then I can eat things like cheese or sandwich meats on top of it, as you would a cracker. The only thing that it can really be used as you would traditionally use bread, though, is french toast. From: j. hogle <jjhogle@...> Subject: [ ] TJ GF bread Date: Wednesday, December 2, 2009, 12:16 AM Last time we were in Tacoma, the TJ had a TJ-branded, very reasonably priced GF bread from a local vendor that was pretty good. Closer to regular bread than the usual dense and crumbly--excuse me--crap available in the stores. (I refuse to call it bread.) Apparently, TJs generally have regional bakeries supply fresh bread locally. Only logical. Maybe, if we asked frequently enough, the Bay Area TJs might contract for the baking of a decent GF fresh bread. Hogle Freelance academic librarian Instructor, online research Email: jjhogle (DOT) com Web: (under de- and re-construction) www.blueroom. com Reality ain't what you think it is Art Graphics & Photographs [http://www.blueroom ..com/realityaint .htm] From: " TrVerbaol (DOT) com " <TrVerb@...> Sent: Tue, December 1, 2009 7:04:07 PM Subject: Re: [ ] What would be the gold standard for good GF bread? Hey Pam, Want to share your bread recipe? I found an on-the-shelf " fresh " gf loaf of bread at Trader Joes but it felt more like a weapon than anything I'd want to eat :-( Tristan -----Original Message----- From: Pam Newbury <pknewbury@earthlink .net> Sent: Tue, Dec 1, 2009 6:57 pm Subject: [ ] What would be the gold standard for good GF bread? Whole, nutritious, organic grains (rice, buckwheat, teff) with a minimum of starchy flours. Minimal additives and preservatives. Sandwich size. Not too dense but can be sliced thin. I actually found Udi’s bread at New Leaf in Felton. Apparently they are having a hard time keeping it in stock. I did manage to get a loaf of the white sandwich bread. It was good, but the loaf was so small (about half the size of a regular slice of bread) and expensive. I would like to try the whole grain bread if I can find it. Right now I make my own bread with a recipe I developed myself, which has spoiled me for the store-bought bread. Pam Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 2, 2009 Report Share Posted December 2, 2009 As I've mentioned to this group once before, my husband is the manager of the Brentwood TJs. You can ask your local store managers to order good gluten free bread and if you follow it up with a phone call to the home office, its more likely to happen. Here's a good site as well: http://www.trackingtraderjoes.com/2005/08/how_to_contact_.htmlLynnOn Dec 2, 2009, at 9:14 AM, jasmine forcier wrote: While I know it's not a local bakery, I wonder if TJ's would contract with Udi's. I doubt they could get it reasonably priced enough, but it's worth a shot. I'll send an email to the local stores on the peninsula and copy corporate. On a side note, the rice crap (bread, heh) that TJ's sells, the one with the pink wrapper, actually makes a very good french toast. Aside from that, I like it if I toast it long enough that it becomes almost like a cracker and then I can eat things like cheese or sandwich meats on top of it, as you would a cracker. The only thing that it can really be used as you would traditionally use bread, though, is french toast. From: j. hogle <jjhogle >Subject: [ ] TJ GF bread Date: Wednesday, December 2, 2009, 12:16 AM Last time we were in Tacoma, the TJ had a TJ-branded, very reasonably priced GF bread from a local vendor that was pretty good. Closer to regular bread than the usual dense and crumbly--excuse me--crap available in the stores. (I refuse to call it bread.) Apparently, TJs generally have regional bakeries supply fresh bread locally. Only logical. Maybe, if we asked frequently enough, the Bay Area TJs might contract for the baking of a decent GF fresh bread. HogleFreelance academic librarianInstructor, online researchEmail: jjhogle (DOT) comWeb: (under de- and re-construction) www.blueroom. com Reality ain't what you think it isArt Graphics & Photographs[http://www.blueroom .com/realityaint .htm] From: "TrVerbaol (DOT) com" <TrVerb@...> Sent: Tue, December 1, 2009 7:04:07 PMSubject: Re: [ ] What would be the gold standard for good GF bread? Hey Pam, Want to share your bread recipe? I found an on-the-shelf "fresh" gf loaf of bread at Trader Joes but it felt more like a weapon than anything I'd want to eat :-( Tristan -----Original Message-----From: Pam Newbury <pknewbury@earthlink .net> Sent: Tue, Dec 1, 2009 6:57 pmSubject: [ ] What would be the gold standard for good GF bread? Whole, nutritious, organic grains (rice, buckwheat, teff) with a minimum of starchy flours. Minimal additives and preservatives. Sandwich size. Not too dense but can be sliced thin. I actually found Udi’s bread at New Leaf in Felton. Apparently they are having a hard time keeping it in stock. I did manage to get a loaf of the white sandwich bread. It was good, but the loaf was so small (about half the size of a regular slice of bread) and expensive. I would like to try the whole grain bread if I can find it. Right now I make my own bread with a recipe I developed myself, which has spoiled me for the store-bought bread. Pam Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 3, 2009 Report Share Posted December 3, 2009 Thanks for the information Lynn. I will definetly remember that if we want a new product in the future. The Brentwood store is our local TJ's, and my 5 year old celiac has some favorites there! Keri > > > > From: j. hogle <jjhogle@...> > > Subject: [ ] TJ GF bread > > > > Date: Wednesday, December 2, 2009, 12:16 AM > > > > > > Last time we were in Tacoma, the TJ had a TJ-branded, very > > reasonably priced GF bread from a local vendor that was pretty > > good. Closer to regular bread than the usual dense and crumbly-- > > excuse me--crap available in the stores. (I refuse to call it > > bread.) Apparently, TJs generally have regional bakeries supply > > fresh bread locally. Only logical. Maybe, if we asked frequently > > enough, the Bay Area TJs might contract for the baking of a decent > > GF fresh bread. > > > > Hogle > > Freelance academic librarian > > Instructor, online research > > Email: jjhogle (DOT) com > > Web: (under de- and re-construction) www.blueroom. com > > > > Reality ain't what you think it is > > Art Graphics & Photographs > > [http://www.blueroom .com/realityaint .htm] > > > > > > From: " TrVerbaol (DOT) com " <TrVerb@...> > > > > Sent: Tue, December 1, 2009 7:04:07 PM > > Subject: Re: [ ] What would be the gold standard for > > good GF bread? > > > > > > Hey Pam, Want to share your bread recipe? > > > > I found an on-the-shelf " fresh " gf loaf of bread at Trader Joes but > > it felt more like a weapon than anything I'd want to eat :-( > > > > Tristan > > > > > > -----Original Message----- > > From: Pam Newbury <pknewbury@earthlink .net> > > > > Sent: Tue, Dec 1, 2009 6:57 pm > > Subject: [ ] What would be the gold standard for good > > GF bread? > > > > > > Whole, nutritious, organic grains (rice, buckwheat, teff) with a > > minimum of starchy flours. Minimal additives and preservatives. > > Sandwich size. Not too dense but can be sliced thin. > > > > I actually found Udi's bread at New Leaf in Felton. Apparently > > they are having a hard time keeping it in stock. I did manage to > > get a loaf of the white sandwich bread. It was good, but the loaf > > was so small (about half the size of a regular slice of bread) and > > expensive. I would like to try the whole grain bread if I can find > > it. Right now I make my own bread with a recipe I developed > > myself, which has spoiled me for the store-bought bread. > > > > Pam > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
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