So the wonderful people at Udi’s Gluten Free sent me some goodies to eat and try and tell everyone all about. I know, right? It was like gluten free Christmas! And those may or may not have been my exact words to Thomas when the package arrived.
I haven’t gotten through all the products yet, so there will likely be another post, but I wanted to get into what I *have* eaten before I forgot how delicious it all was!
From top to bottom, left to right: Sweet and Fruity Cranberry granola, whole grain hamburger buns, millet-chia bread, pizza crusts, the mighty bagels, Harvest Crunch muffins and Double Vanilla muffins.
So far, we’ve tried the muffins, I’ve been eating the bread, and one night my ladies and I in the house (plus a rogue male!) had some pulled chicken and coleslaw for dinner, so we each (me, Kelsey, Whitney, and Andrew) had a bun.
I say *we* had the muffins, because while Thomas normally leaves my gluten free things alone, he had two of the vanilla muffins. This is how I KNEW they were delicious! Both flavours of muffins are moist and full of taste. They are quite dense, as are most gluten free baked goods, so make sure you’re hungry enough to finish the whole thing.
The hamburger buns were delightful for sure. My biggest problem with gluten free offerings so far is that most buns and breads tend to fall apart when you put anything remotely juicy on them. With the pulled chicken, the buns were able to hold their own and stay in one piece. The breads and the buns both toast nicely, and they don’t have that squishy, spongy quality that most gluten free offerings have.
Udi’s was my first introduction to gluten free bread, and I’m so happy that they were. I haven’t found anything that compares to their products yet! The costs are reasonable (only $1-2 more, typically, for comparable gluten-y products), and you get a product that is pretty damn close to the thing they’re trying to imitate.
While I was sent these products in exchange for my opinion, I definitely don’t mind telling it like it is. And I was recommending Udi’s before this opportunity arose 
Next up will be the pizza crusts, bagels, and granola! The latter may be the hardest challenge for me, as most granolas are too hard on my teeth anyways. I may have to get creative with this one…
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Gluten-free fad diets have recently become popular. A 2012 study concluded “There is no evidence to suggest that following a gluten-free diet has any significant benefits in the general population. Indeed, there is some evidence to suggest that a gluten-free diet may adversely affect gut health in those without celiac disease or gluten sensitivity…
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Gluten is the composite of a gliadin and a glutenin, which is conjoined with starch in the endosperm of various grass-related grains. The prolamin and glutelin from wheat (gliadin, which is alcohol-soluble, and glutenin, which is only soluble in dilute acids or alkalis) constitute about 80% of the protein contained in wheat fruit. Being insoluble in water, they can be purified by washing away the associated starch. Worldwide, gluten is a source of protein, both in foods prepared directly from sources containing it, and as an additive to foods otherwise low in protein.`
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