What would be the gold standard for good GF bread? - The list so far.

[Guest guest]

I haven't weighed in so far because I've basically given up on bread since being

diagnosed 4 years ago. The one characteristic I care about the most is a

crispy, chewy, flavorful crust, ex. Acme's country french or ciabatta. If a gf

bread had a great crust, I'd be in heaven.

Sharon Wood

>

> Here is the list so far of what responding members thought should be

characteristics of good GF bread:

>

>

> Eggs & egg aroma OR, CONVERSELY, No eggs or, at least, egg aroma

> Vitamin-fortified, including. folic acid

> Doesn’t get soggy in a sandwich.

> Can be eaten without toasting.

> Light

> Doesn’t crumble

> Real flavor

> Reasonable price

> Whole, nutritious, organic grains (rice, buckwheat, teff)

> Minimal additives/preservatives

> Sandwich size

> Not too dense Can be sliced thin.

>

> Maybe the two commercial bakers of gluten-free items on the list could work

together to create the " gold standard " GF bread.

>

> Hogle

> Freelance academic librarian

> Instructor, online research

> Email: jjhogle@...

> 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]

>

[Guest guest]

The best gf bread I've had is the baguette at Farmer's Kitchen in . It just tasted exactly like baguette - even my children, who think even freshly home baked gf bread is "weird" loved those baguettes. Unfortunately, we don't get to buy them as often as I'd like, since we don't live near . It is always our go-to restaurant when returning from a trip to Tahoe, however...

-----Original Message-----

From: swoodsf <swoodsf@...>

Sent: Thu, Dec 3, 2009 9:43 am

Subject: [ ] Re: What would be the gold standard for good GF bread? - The list so far.

I haven't weighed in so far because I've basically given up on bread since being diagnosed 4 years ago. The one characteristic I care about the most is a crispy, chewy, flavorful crust, ex. Acme's country french or ciabatta. If a gf bread had a great crust, I'd be in heaven.

Sharon Wood

>

> Here is the list so far of what responding members thought should be characteristics of good GF bread:

>

>

> Eggs & egg aroma OR, CONVERSELY, No eggs or, at least, egg aroma

> Vitamin-fortified, including. folic acid

> Doesn’t get soggy in a sandwich.

> Can be eaten without toasting.

> Light

> Doesn’t crumble

> Real flavor

> Reasonable price

> Whole, nutritious, organic grains (rice, buckwheat, teff)

> Minimal additives/preservatives

> Sandwich size

> Not too dense Can be sliced thin.

>

> Maybe the two commercial bakers of gluten-free items on the list could work together to create the "gold standard" GF bread.

>

> Hogle

> Freelance academic librarian

> Instructor, online research

> Email: jjhogle@...

> 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]

>

[Guest guest]

Regarding “crust†the best bread I’ve had so far is “EverybodyEatsâ€Â  it’s an east coast brand based in Brooklyn.  I’m from NJ (where I wasdiagnosed), so every time I go home to visit my family has it ready for me and Itake some back too.  They have good dinner rolls and baguettes (of course alittle pricey) but good and airy.  The inside doesn’t crumble, just the crustsome on the outside.  I’m looking forward to having some over the Christmasholiday. - From: [mailto: ] OnBehalf Of TrVerb@...Sent: Thursday, December 03, 2009 10:01 AM Subject: Re: [ ] Re: What would be the gold standard forgood GF bread? - The list so far. The best gf bread I've had is the baguette at Farmer's Kitchen in. It just tasted exactly like baguette - even my children, who think evenfreshly home baked gf bread is " weird " loved those baguettes.Unfortunately, we don't get to buy them as often as I'd like, since we don'tlive near . It is always our go-to restaurant when returning from a tripto Tahoe, however...

[Guest guest]

For those of you in/Near SF - Mariposa has fantastic bread. I just bought some of their " rye " and a baguette.The rye is indistinguishable from what I recall it tasting like. The baguette is very good - but has more of a challah bread taste rather than what you would expect given its shape. They also have a focaccia which is very good.

And all of it is fresh and pretty cheap. Check them out in the ferry building.JoeOn Thu, Dec 3, 2009 at 10:52 AM, Wallace <AWallace@...> wrote:

 

Regarding “crust” the best bread I’ve had so far is “Everybody

Eats”  it’s an east coast brand based in Brooklyn.  I’m from NJ (where I was

diagnosed), so every time I go home to visit my family has it ready for me and I

take some back too.  They have good dinner rolls and baguettes (of course a

little pricey) but good and airy.  The inside doesn’t crumble, just the crust

some on the outside.  I’m looking forward to having some over the Christmas

holiday.

 

-

 

From:

[mailto: ] On

Behalf Of TrVerb@...

Sent: Thursday, December 03, 2009 10:01 AM

Subject: Re: [ ] Re: What would be the gold standard for

good GF bread? - The list so far.

 

 

The best gf bread I've had is the baguette at Farmer's Kitchen in

. It just tasted exactly like baguette - even my children, who think even

freshly home baked gf bread is " weird " loved those baguettes.

Unfortunately, we don't get to buy them as often as I'd like, since we don't

live near . It is always our go-to restaurant when returning from a trip

to Tahoe, however...

 

[Guest guest]

When we wear in southern Cal last summer we found a bread called

“NGI” or No Gluten Included. The kids loved it. I haven’t

seen it up here anywhere.

Pam