Gluten-free diets have been featured on a lot of talk shows lately and it seems more and more I’m finding products for a gluten-free lifestyle in the same aisle of the grocery store that I find my organic and vegetarian items. I don’t know a lot about gluten intolerance, only that it affects people in all different ways, and with varying severity. There are many great websites available for the symptoms, diagnosis, and treatment of Celiac’s Disease and wheat-intolerance, but rather than spend too much time on a topic I don’t know a lot about, I’ll just delve right in to a taste test I recently did of Udi’s Gluten Free Foods.
While I don’t believe I have a gluten intolerance, I’m very interested in alternative foods and their sources, so I was intrigued when asked to try them. I’m an older person so thinking about cooking without wheat flour takes some getting used to. But now that I’ve tried Udi’s bagels and muffins, I’m fully hooked on alternative flours in place of wheat. Maybe removing some of it from my diet will help some of my MS symptoms. Many of them mimic the Celiac’s Disease and I haven’t found any heath reason not to use the alternative flours.
So what are Udi’s Gluten Free Muffins and Bagels made from if not wheat? Brown rice flour. What’s brown rice flour? It’s simply uncooked brown rice which has been pulverized until it’s a fine flour. It’s as simple as that; nothing weird, nothing added. And how does it taste? I toasted a Udi’s Gluten Free Plain Bagel and buttered it. I gave it to my husband who declared it delicious. Later I asked him if he thought there was anything weird about the taste of consistency of the bagel. He reported none. I agree with him and find them delightful, especially the raisin and cinnamon flavor. I love the lighter, almost flaky texture of them, especially when toasted.
The muffins were good with the lemon being the winner over the chocolate in my taste test (yours may vary :)). I prefer berries in my muffin and a little less sweetness and to me they’re a breakfast-time treat. However, the chocolate muffin would work better for me personally as a dessert with its rich and dense chocolate cake-like texture. The texture is heavier than I expected, but the denseness wasn’t a turn off, more of a surprise. The muffins are a bit flatter and smaller than most bakery muffins and priced at $6 for a pack of 4.
I always think organic and homemade is best so you can cook without preservatives and mold inhibitors, but if you aren’t able to, look for Udi’s for a great alternative that tastes delicious. I know bagels are one bread item I’ve never tried to make myself (yet!) and so these will be on my grocery shopping list from now on. I’ll also be trying some of their other gluten-free products which include bread, hamburger and hotdog buns, granola, cookies, and pizza crust. I’m intrigued!
Social Media Links
- 15 Best Gluten-Free Sweet Treats, Cupcakes, Cookies, and Desserts (aimlesscurator.com)
- Can a Boxed Meal Be Healthy, Nutritious, and Delicious? (miscfinds4u.com)
- Complete Idiot’s Guide for Gluten Free Cooking in Bookstores on November 2, 2010 (prweb.com)
- Cafe Piccolo: New Best Seattle Gluten Free Restaurant. (guidetoglutenfree.com)
- Top 13 Gluten-free Pumpkin Recipes – Cake, Cookies, Pie, Donuts (aimlesscurator.com)
- Cinnamon-Raisin Muffins with Streusel Topping (faithfullyfrugal-and-free.com)