Ideas for lunch on the go?

Kathie · Joined: 27 Jan 2006 Posts: 1371 Location: Florida

I personally like Rudi's multigrain better than Udi's, larger size and not so dry, I usually toast it just enough to thaw, don't know how it would work if you thawed it to carry with you though.

The bread Al posted is good also and I used to make it pretty frequently back when I was making time to actually bake. Confused

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aklap · Joined: 02 Oct 2004 Posts: 12530 Location: WI, USA

The Rudi's I had was dry and crumbly.
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Al

“We cannot all do great things, but we can do small things with great love.” Mother Teresa

Kathie · Joined: 27 Jan 2006 Posts: 1371 Location: Florida

aklap · Joined: 02 Oct 2004 Posts: 12530 Location: WI, USA

Wow - it sounds like our experiences are just flip-flopped. I've never had hard crumbly Udi's bread. It's frozen like the Rudi's.

The bagels are good. We use them for communion at church.
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Al

“We cannot all do great things, but we can do small things with great love.” Mother Teresa

nancya · Joined: 21 Jun 2010 Posts: 50

I like Udi's toasted when I want the kind of French or Italian white bread that used to come hot in a basket at restaurants (actually, I guess it still comes that way ... I just can't eat it anymore). But I like Rudi's multigrain as my everyday "healthy" bread. And their cinnamon-raisin bread (not quite so healthy) is divine toasted, especially with a little Kerrygold butter!

Schar multigrain bread is good, too -- even when it's not toasted. I ate a couple of pieces with some soup for my lunch at work one day and it was quite tasty, not dry or hard at all.

celiacmaine-iac · Joined: 19 Dec 2007 Posts: 2131 Location: Maine

I have had problems with Udi's bread being dry for quite a while. The first 2 times I bought it, it was great. Since then, it always seems stale, even when I buy it frozen.

I've had great luck with Rudi's, and use that now. I've found that I can't leave Rudi's on the counter. The quality is great if I keep it in the freezer. I find it's good even without toasting, which is what I liked about Udi's originally.

I hadn't wanted to post anything negative about Udi's because it's been such a hit with people here. I was wondering if the problems were because of a long transit time to get it to the East coast. I don't know if it's frozen during transit.
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Steph

Torrey · Joined: 11 Apr 2005 Posts: 1140 Location: Hawthorne, NJ

Yeah, I don't like Udi's that much, either. I find the bread to be really dry (I always have to toast it to make it edible) and the "bagels" absolutely suck. I guess I was somewhat spoiled growing up in very close proximity to REAL bagels (NY bagels, that is). Every "bagel" I've had outside of the NYC metro area tastes more like a roll--eww. Confused

As for bread, I *love* Canyon Bakehouse. The bread is soft and most like "regular" bread. Smile

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aklap · Joined: 02 Oct 2004 Posts: 12530 Location: WI, USA

Wow - I've never experienced that. Perhaps it's the way I store and "process" it. I keep it in the freezer. I only get out what I use at the time. Since it's frozen, I put it in the microwave to thaw it.

I've learned over the years that putting GF baked goods in the 'wave for a few [10-15] seconds before eating makes them warm, moist & more flexable.

I never HAVE TO toast any bread - only when I wanted it...toasted.
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Al

“We cannot all do great things, but we can do small things with great love.” Mother Teresa

smalltownslackermom · Posted: Sun Jun 12, 2011 7:24 am Post subject:

I'm thinking the difference between Rudi's and Udi's might be the transport time also. I can get Udi's and those products are fine (though it's true the bagels aren't like a NY or Toronto bagel Smile

) but "my" store had to send back the Rudi's because it was dry and crumbly and falling apart and they wouldn't even sell it. Udi's should know about the East Coaster's experiences me thinks...
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aklap · Joined: 02 Oct 2004 Posts: 12530 Location: WI, USA

buzzard · Joined: 23 Feb 2008 Posts: 121 Location: Penfield, NY

I have tried several GF breads and found all of them to be too dry right out of the bag. I prefer Udi's and if I want a sandwich I always put the bread (usually the meat too) into the microwave for 30-40 seconds and it's perfect (or as perfect as GF bread can be).
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Mike

Flygal · Joined: 01 Apr 2009 Posts: 466 Location: Wisconsin

I love Udi's. I can eat it without toasting, unlike all the rest.

I just got back from a 650 mile motorcycle trip. I took 1/2 a loaf of Udi's along and kept it in my room (unrefridgerated). I made toast in the morning and took slices along on my rides for sandwiches. It wasn't dry at all. I guess those of us in the mid-continent lucked out this time. Laughing

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Judy

gfdfnj · Joined: 12 May 2011 Posts: 57 Location: NJ

I've found the Udi's white bread products to be a touch dry. And yes, their bagels are what the rest of the country suffers through - rolls with a hole in them! [p.s. odd little factoid - Burger King GF/DF hamburger buns in Norway taste just like a NY style bagel!]

I do have a couple of recommendations:

1) The Udi's Whole Grain is much much better than the white sandwich bread. (Even for the hamburger buns, although I agree, Canyon Bakehouse is a touch better.)

2) Udi's ships frozen; Whole Foods thaws them out and sells them 'fresh'. Fairway sells them frozen as do a couple of other smaller shops.

3) The hot dog buns only come in 'white' but they were terrific. And I did use them to make small sub sandwiches. Even with oil and vinegar they held up great!
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Jason
Gluten Free / Dairy Free NJ

Bob183420 · Posted: Tue Jun 14, 2011 3:43 pm Post subject:

I live on the east coast and have never had a problem with Udis bread.I buy it frozen and keep 1 loaf in the freezer and 1 in the fridge for toast. It stays soft in the fridge all week and is never dry.I also nuke it for 15 seconds and its soft enough to fold in half for a hot dog,never breaks in half.Maybe the market I buy from gets it to the freezer section after delivery before it thaws.Still waiting to find the burger rolls Very Happy