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Bread is back

Posted Sep 26 2012 12:00am

I wasn’t too sure about this frozen block of non-gluten bread. I have never been a huge bread eater, but I love sandwiches and have been missing grilled cheese for awhile. A few trips at Publix had me leaning over the sandwich counter gazing longingly at the subs that I recently found a love for. And I knew the yeast rolls at Thanksgiving were going to tempt me. But I miss cupcakes more than sandwiches.

However, I finally got the nerve to try some Genius bread. All GF breads are in the freezer section of Whole Foods and Manna so I looked at a few brands trying to decide the best. Because, you know just looking at the colors and designs on a plastic bag is the best way to determine taste, texture, and overall bread goodness  ;-) .  They were out of Udi’s so I got Genius. But how did it hold up under butter, hot pan, and my best pimento cheese with pecans?

OUTSTANDING!! I could not believe how fluffy it was and it was frozen! I took two pieces out, zapped them in the microwave for 10 seconds. I buttered them, added the cheese, and grilled them.

The pieces are a little smaller than the wide 7 grain that I used to eat. These were still a little frozen in the middle which made buttering them a lot easier.


Check out that buttery crust. I haven’t seen that since I last grilled the marshmallow white “bunny bread” that is famous here. This is whole grain gluten free bread, 80 calories/10g carbs per slice. It’s still lower carb, but not high fiber.


This is better than I imagined.


It was very light and crispy outside but cheesy inside. I do not know how well it will hold up with a more substantial sandwich. It is so light, it’s almost delicate. If Genius carries sub rolls, I will try those for making subway-like sandwiches at home. I love a lot of veggies with mine.

I put the loaf back in the freezer. GF breads have a shelf life of about 7 days on the counter, 21 days in fridge, 6 months in freezer. I’m the only one eating this, so the freezer is the best option.

This was my late night snack. Dinner was a big plate of vegetables. Purple hull peas, sauteed cabbage, and “candied” yams with real maple syrup instead of sugar. I also sprinkled a little cinnamon with a touch of chipotle to give some heat on the back side.


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