The Gluten Free Bread, Baguettes, and Crackers I love.
Gluten free items have come a long ways from when I was first diagnosed with Celiac disease. There are some wonderful tasting breads and crackers out on the market. My favorite cracker is Milton’s Everything baked crackers. They have a nice flavor, and are crispy like a regular cracker. I serve them for my family and friends with soups and everyone loves them and most have no idea they are gluten free!
Breads, I had a hard time finding any that I liked. I came to the conclusion that if I toasted the bread it made it more palpable. I did find a northern California bakery that makes gluten free bread (in a gluten free facility, yeah!) that I think is the best. It’s called Franz Gluten Free Bread and it comes in several different varieties. Although it is my favorite I still toast the bread for a closer texture to gluten bread. I mail order this through their website.
Now my all time favorite gluten free goodie is “Against the Grain Gourmet Original Gluten Free Baguettes. They are delicious! Since they are frozen I cut off a section and microwave to defrost for about 10-15 seconds and then I put the baguette in the oven to toast. Oh my goodness it is chewy and crunchy all at the same time. I Love it!
These baguettes are wonderful for breakfast, see “my favorite breakfast” post. For a very rare treat I have them as garlic bread with spagetti….oh the carbs! Deliciousness! Instead of butter I just use olive oil with grated garlic and spread that on the open face baguette and bake in the oven for a few minutes. Yum!
I am well enough to indulge in these goodies once in a while.,.but only once a while because there is no nutritional value to them . If I start filling up on these items than my vegetable intake suffers and then my autoimmune symptoms start acting up. For me to feel my best, it’s all about eating real food, such as organic vegetables, organic grass fed beef, wild caught fish and fruit and nuts. The problem is it is so easy for these goodies to turn into an every day habit for me.
I don’t realize how many crackers, baquettes and slices of processed meat such as salami and prosciutto (all gluten free) slowly creep into my diet. It’s a constant battle to eat well versus eating what everyone else eats. So the challenge continues but I am making headway!