oh my is all i can say---what do they possibly do to this bread? the other day i noticed some gluten free bagels and bread at our local whole foods. i noticed it because it wasn't frozen and it was soft to the touch. in over 10 years of baking gluten free, i have NEVER felt anything like UDI's gluten free bread. i just checked (two days later) it is still soft--kind of like the wonderbread of my youth.
when i bake bread for the gluten free boy, it stays fresh for exactly 1/2 a day. it is divine warm from the oven and it gets progressively hard as it cools down. typically i slice and freeze it. my GF bread must be toasted and served warm after freezing-- it is still pretty good. no cold turkey sandwiches or peanut butter and jelly with my homemade GF bread--- the bread breaks apart and it is most unappealing.
most commercial GF bread is sold frozen and it sucks--but not UDI'S! these bagels and bread are the real deal. they feel like wheat, taste better then wheat and look like wheat--it is really weird.
today the gluten free boy had his first turkey sandwich--he is 12 years old and he LOVED it!
we used an Udi's GF bagel, toasted and rubbed with a little olive oil and garlic inside and filled with it turkey pastrami from steve's deli (in chicago). this child was ecstatic.
Udi's is exciting news for the GF community and our family---i see mornings of french toast, soft bread with peanut butter, jelly and potato chips stuffed inside, homemade 'un-crustables', snacks of toasted cinnamon bagel chips, lunches with bagels piled high with turkey pastrami and corned beef, and even thanksgiving stuffing made with Udi's toasted bagels and bread.
i love you Udi---and the gluten free boy loves you too!
p.s it it now 6 days after my first purchase of the Udi's bread and bagels. the bags have been out of the refrigerator--AND the consistency is the same as the day i bought it. what's going on UDI? how have you managed to create PERFECT gluten free bread and bagels? is it the high altitude baking? no matter the method, we are eternally grateful for your product. a whole new sandwich world has opened up for the gluten free boy-- if someone would get him to try a baked potato or a grilled cheese our lives would really easy.
since the bagels are a little fat for our toaster--we used the middle 1/4" slice to make cinnamon bagel chips---divine!
i am off to whole foods to buy some UDI's blueberry muffins and cinnamon rolls---
turkey pastrami on UDI's GF bagel
chocolate bagel breakfast sandwich
homemade GF cinnamon bagel chips--using UDI's GF bagels
cinnamon bagel chips using Udi's GF bagels
the Udi's bagels are a little too thick for our toaster--but no worries! this is great news because we can get something awesome out of the thickness!
- pre heat oven to 300, butter a cookie sheet
- slice 1/4" thick piece form th e larger side of the pre-cut bagel
- rub the bagel slice with melted butter and sprinkle generously with cinnamon sugar
- bake the bagel chips in the oven for 10-15 minutes--checking often to make sure they don't burn, turn over once to brown the opposite side.
garlic bread bagel chips using Udi's GF bagels
using the same method as above instead of butter--rub the bagel chip with olive oil and fresh garlic--sprinkle with salt and fresh cracked pepper
chocolate chip breakfast bagel
toast bagel, spread with mini chocolate chips--place half bagel on top of the other--smush together---enjoy!
chocolate chip breakfast bagel
toast bagel, spread with mini chocolate chips--place half bagel on top of the other--smush together---enjoy!
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