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To My Readers: My Mother And I Need Your Help

Recently, I was in Florida visiting my mother. My mother, Ruth, is a healthy 82-year old. However, she does have some medical issues that I need your help with. Let me explain.

The only medication my mother takes is Nature-Throid—a natural thyroid medication for hypothyroidism. My mother’s main issues reside around her gut and her feet.

My mother has always had a sensitive stomach. She frequently suffered with stomach aches after eating. This would include abdominal bloating and pain as well as diarrhea.   I recall that she always had a heating pad handy in case she developed stomach pains. She saw a few doctors over the years who diagnosed her with irritable bowel syndrome (IBS). IBS is a ridiculous diagnosis as it does not state what the underlying cause is—it just describes the symptoms. It is given to a patient who suffers with abdominal pain where there is no concrete diagnosis for what is causing the discomfort.

A few years ago, I drew blood work on Ruth and found that she had antibody levels to both dairy and gluten. I told her to avoid all sources of dairy and gluten. My mother resisted at first, but eventually tried giving up dairy and found she was much better.   I wrote about this in my Natural Way to Health Newsletter. Since giving up dairy, there is no question that her abdominal symptoms are better. And, if my mother cheats (which drives me crazy), she suffers—therefore, I suffer.

My mother also has pain in her feet. She has osteoarthritis of her feet. When she wears good tennis shoes, her feet don’t’ hurt. When she wears other shoes, she suffers—therefore, I suffer. I have told her to stick with tennis shoes. However, like most women (save the sexist comments—I have a household of women, an office full of women and I grew up with women), she prefers nice-looking shoes. I understand the importance of shoes to women as I have a household of shoes that are not mine. I told Ruth that if she cleans up her diet, not only will her weight improve, her stomach will be better and she will have less inflammatory pains—such as pain in her feet.

Here is the problem. My mother refuses to become 100% gluten-free. I have laboratory tests that clearly show she is sensitive to gluten and when she eats it, she suffers—therefore I suffer.

Back to my trip to Florida. My mother has lost a significant amount of weight in the last few months—about 10 pounds off a 120 pound frame. She clearly looks too thin. When I was in Florida, she went out to dinner with her husband and ate desert—full of gluten and dairy. She suffered—therefore I suffered.

I am very concerned about her weight loss. I told her that I have seen the same thing happen to my elderly patients who have dairy and/or gluten sensitivity. If they keep eating the offending food, they will develop abdominal distress. Eventually, continual assaults to the gastrointestinal tract leads to life-threatening problems like C. difficile and electrolyte disturbances.

I told my mother that she needs to avoid both gluten and dairy 100%. No exceptions. She has agreed to follow the dairy advice but she is fighting me on the gluten side. She complains that there are no gluten-free bread products that she likes. “I just want to eat sandwich, that’s all,” she said. She says the gluten-free bread products do not make good sandwiches.

In order to stop my suffering, I need help with recommendations about which gluten-free bread products taste good in a sandwich. Let me know which gluten-free bread products you like. Also, I need to be able to get it to my mother.

I know I have written this tongue-in-cheek. However, I am concerned for my mother’s health. I believe that if she does not get this situation under control, her health will take a dive in the wrong direction. I have told her this.

I will keep you posted on her condition. I will let you know when she finds a gluten-free bread product that she likes.

I await your help.

DrB

 

Author Info

David Brownstein

Comments ( 316 )

  • Julia

    Dr. Brownstein,

    Your mother is so stubborn, she will probably live to be 100. What is surprising is that she doesn’t try to hide her dietary indiscretions from you. She must appreciate some kind of attention she is getting from either her husband or you or both.
    Maybe she loves dairy and bread so much that a little belly ache is a small price to pay. I’m guessing that she still has capacity. I finally stopped discussing health issues with my mother – to save my own peace of mind and yes, it’s hard to watch – but no more arguments. Best of luck……you are probably suffering more than she is.

  • Maryann

    Dear Dr. Brownstein,
    Wheat Free Market has flaxseed wraps for sandwiches that are quick and easy to make. Recommended and vetted by Dr. Davis (Wheat Belly). This solved the problem for us. Gluten-free products substitute junk fillers and should be avoided.
    Best of health to you both,
    Maryann

  • Jon B

    1 drop of essential peppermint oil in 250ml of water before food, will alleviate her problem. This should only be used for a few weeks.

  • I had to smile at your mother’s stubborn attitude, so typical of her generation and which reminded me of myself.

    I’m now 72 and I had to learn the hard way, after a lifetime of denial, that gluten intolerance is as SERIOUS as a PEANUT ALLERGY – only you die very slowly from cancer, heart disease, or take your pick from a long list of things that cause SUFFERING!!! I learned that ONE CRUMB causes inflammation for 3-6 months.

    Ignoring it doesn’t make it stop or go away! As I didn’t address it properly when younger (wasn’t diagnosed until in my mid 50s) my list of food allergies/sensitivities just kept on growing until my diet became quite restricted.

    It has taken me 16 months of being seriously vigilant and I can now add some things back. What time I have left I want to LIVE and be happy and healthy. The results have been worth every moment of denail…. I lost 15 kilos without trying and am much healthier. I have put my favourite bread recipe below for everyone to see. I modified it so you can just mix and pop straight into the oven, but you could mix it up ahead if you wish and bake later. Seriously tasty bread!!! Great for toast. Try it with some raw honey – smackingly delicious!

    It helped me when I put it into my brain that “gluten = arsenic” —- total poison to my body!

    LIFE CHANGING BREAD (modified)

    c = cup; t = teaspoon; T = Tablespoon
    EXCELLENT FOR TOAST. Somewhat similar to pumpernickle bread. No preservatives. No baking soda or yeast.

    Preheat oven to 180 deg. C
    Line a small loaf tin with baking paper

    Place in large bowl and mix together thoroughly:
    1 c up sunflower seeds – ground fine, or slightly coarser if grainy texture is preferred
    1/4 cup pepitas (pumpkin seeds) ground fine
    1/4 c up flax seeds, ground fine
    1/2 cup almonds slivered, or hazel nuts, or other nut pieces (optional)
    4T psyllium husks
    2 T chia seeds (DO NOT grind chia seeds as this will thicken mixture prematurely!)
    1 cup gluten free flour (eg. rice or besan flour)
    *1/4 cup extra gluten free flour (*optional if drier bread is preferred)

    Place in bowl or jug and mix together:
    2 c warm water
    3 T rice bran oil, or light coconut oil (choose a very light flavoured oil)
    1T pure maple syrup or honey
    1 t celtic salt

    Add liquid ingredients to dry mixture and mix thoroughly. Bread mixture should resemble very thick porridge. Pour into lined loaf tin. Bake 180 deg C. (350 deg F.) for approx. 60-70 minutes. Bread will pull away slightly from sides of tin when done.

    LOAF: Line a small loaf tin with baking paper. Press mixture down into tin to ensure there are no gaps, or air pockets, which will mean holes in the bread. Smooth top of bread with wet spatula to create a nice crust.

    PIZZA/FLAT BREAD: Divide mixture into two equal portions. Roll out flat to fit pizza pan.

    Place in preheated oven (180 deg C) on middle rack and bake for approx. 60-70 minutes. The bread is done when it pulls slightly away from the edge of the tin. For Pizza/Flat Bread bake 15 mins one side, or until slightly browned. Turn over and bake further 15 minutes (or until slightly browned) on second side.

    NOTE: As this bread has no preservatives it should be stored in the freezer.
    Can roll out between 2 sheets of baking paper and transfer to pan to cook.
    TIP: Make several loaves at a time. Slice and freeze bread until needed. This bread does not stick together in freezer when sliced.

    VARIATIONS :
    Add 1 c dried fruit and extra 1T honey or maple syrup. (Will need larger tin)
    Add a little carob powder.
    Seeds may be varied but substitute something else to keep total quantities.

  • Suzi C.

    I have had been tested with two of the genes (out of 4) sensitive 0to gluten along with food sensitivity testing, a little late as now I already have thyroid disease and severe gastrointestinal damage (erosions, blood loss). On my journey to go gluten free I tried many breads which were awful, then came across a surgery “best GF foods” listing them by brands. The bread voted the best was UDIs. I love the chia flax bread but my friends that are used to the white agree this is the best GF bread they have tasted. One was soooo grateful when I brought it to her and she is 84 and is very particular and against going GF it it doesn’t taste good. Btw, they also make and outstanding snicker doodle GF cookie and a brownie bite, just one with almond milk is very satisfying for a GF sweet treat.

  • Nancy

    I have found that ALL gluten free products give me problems. It seems that most contain starches that are just as bad as gluten for me…tapioca, gums, etc. I’ve given up breads, tortillas and eventually stopped missing them at all. I just use a leaf of romaine or kale (fresh picked from the garden it’s tender and delicious!) and wrap it all up. Wonderful!!!

  • Kami

    Udi’s whole grain bread. And it’s even better toasted; I love it. Even my four year old daughter likes it; good luck!

  • Elizavetza

    My sister has Hashimoto’s, which took a very long time to be diagnosed in Houston. She had such severe joint pain and muscle aches that she could hardly get out of bed, which was a real problem since she had 4 little children including a baby, She was sent to allergists and rheumatologists, she was tested for lupus…..but it turned out she had Hashi’s and a gluten allergy. Her doctor had her go gluten free for a year and you can imagine how difficult that was cooking for a picky family who didn’t have to including all those picky children. She’s a very good cook and a bread machine changed her life. She baked all her own breads for that year. As I recall, Amaranth flour was a favorite ingredient but she also used rice flour and nut flours. In any case she was able to come up with recipes that her kids didn’t know were any different from commercial…and pancakes too ! She also found acceptable pasta substitutes, which of course is easier as long as the texture is OK because of the sauce. But she couldn’t have done it without the bread machine. After just a few months her joint and muscle pain subsided. Here’s the kicker though…..after that year, her doctor had her gradually re-introduce regular wheat products, just a little at a time as allergists try to do with other allergies. She was able to gradually resume a regular diet. Sometimes it’s just the idea that one will only have to do the restricted diet for a set period of time that can be the carrot at the end of the stick.

    That said, I get the painful feet….hard to even step out of bed….when my FT3 level is too low. It’s a sign to me that I need new labs. I also found I do MUCH better on WPThyroid than I do on NatureThroid. It’s the same price and has less fillers so why not take that anyway ? I still have to add extra T3 but, having tried every other combination of thyroid meds you can think of over the last 8 years, it’s finally the best one for me.

    Good luck to you and your Mom. I have a 94 year old father like that, and his age has nothing to do with it. Stubborn Norwegian….everything I tell him to do for his health is suspect. He tells me he won’t do anything his doctor doesn’t prescribe, so I just call his doctor and ask. Unfortunately for you, you’re the doctor. Every single time, the doctor has responded “Yes, that’s a good idea !” He got C-difficile in the hospital so of course he was on radical antibiotics and had terrible bowel issues when he got out. I told him to take broad spectrum probiotics but he refused, because his doctor blahblahblah, and “besides, I eat yoghurt sometimes.” I called his doc because frankly I was shocked he hadn’t been told to do that straight away. “Oh, yes, he should” said the doctor. So I bought him a bottle of 30 billion unit brand for seniors that had all the strains. Fixed him right up so at least now I get a little respect.

  • Connie Kent

    Dr. Brownstein,

    The best gluten-free, dairy- free bread that we have found comes from Deland Bakery in Deland, Fl. They have millet-potatoe and milletzucchini which are both light and hold together well. Hope she can get some. Connie

  • Barbara

    I have learned to use romaine lettuce leaves for most sandwiches. They satisfy my need for a sandwich but without any grains at all. They don’t make a very satisfactory grilled cheese sandwich, though 🙂

  • Deborah Gordon

    Hello Dr Brownstein,
    I am a patient of Dr. Ng’s. He took wheat away from me six years ago. It was tough as I grew up on home made bread … My momma made the best! I struggled with behaving and finally found a bread … Well English Muffin that I use for all bread needs. It is “Food For Life’s All Natural Gluten Free English Muffin-multi seed”. I use it for breakfast with raw nut butters and for sandwiches. After thawing I cut them in two to three slices per muffin and use for open faced sandwiches. Of course two pieces would close the sandwich. Probably 96-98% of the ingredients are organic.

    Regards!
    DMG

  • Jennifer h

    DeLand bakery has wonderful breads. I stick with millet no salt. Very minimal
    Ingredients. Great toasted!

  • Dear Dr. Brownstein
    Big kudos for you. Been following you for years. This is quite a bread list from your fans, and I could not stop this, but sure do want to try some of their suggestions myself. Just to let you know, I have tapped away all my own bakery cravings, and have helped many people lower or eliminate the cravings for bakery or other things that they love or are addicted to. I would be happy to do EFT with your mom.

    Hug
    Paula

    • David Brownstein

      Thank you Paula. EFT is a powerful therapy.
      DrB

  • Doug wing

    The one Gluten free bread I keep going back to is a frozen GF Udis brand. It toasts well and makes good sandwiches (small) that seem to hold together. You can get it at Meijer or probably any large supermarket in the GF frozen food section. It’s also dairy free.

  • In addition to avoiding gluten and dairy, I highly recommend she take a probiotic and digestive enzymes. The only product that helped me which has both of these, is from Garden of Life, called RAW Probiotics for Women 50 & Wiser. It has made a huge difference for me. God bless you for taking such good care of your mom.

  • Christine R

    Udi’s is great, but needs to be toasted. Canyon Bakery is also WONDERFUL, but again needs to be toasted. There’s another brand, called ‘Goodbye Gluten’ not frozen!!! Can just be kept on the counter, and is awesome!! Also, shockingly, the grocery store Aldi’s carries a line of gluten free bread and wraps, my husband, who doesn’t have a sensitivity , eats them and loves them!! And the Aldi’s brand does not need to be kept frozen either, which makes for awesome peanut butter and jelly sandwiches!! Good luck! Also, the BEST chocolate chip cookies ever that are gluten free, already made, Tate’s Bakery from Long island… dedicated gluten free facility, awesome cookies! If you want to bake yourself, try Immaculate Bakery!! Gluten free chocolate chip cookies right out of the oven, mmmmm!! I’ve been gluten free for 4 years due to an allergy diagnosis… I have spent a small fortune trying to find edible products that are gluten free. I would be happy to send you any other info you might want to try… Good Luck to you, and your mom!!

  • Mary Lynn

    Hi Dr. Brownstein,
    Two things: You must stop your suffering over your mother’s refusal to take care of herself. This is hard but necessary for your health and your suffering is not helping your mother. The Emotional Freedom Technique can help you with this and changing the way you talk to yourself about this.
    The other that may help your mother with her health is Quantum Techniques at quantumtechniques.com. The co-founders Dr. Stephen and Beth Daniel have been working with me and what they can do and find out is absolutely amazing. They work over the phone. Before Dr. Daniel called me the other day, he said he had been working with three people in the ICU in Germany, Italy and Saudi Arabia. They could also help with your “suffering” over your mother.
    Blessings to you and your mother

    • David Brownstein

      Thanks Mary Lynn,
      DrB

  • Roberta Marten

    I use Deland Bread from Deland FL They now have a separate facility to make there bread. I think before that the old bread was tainted because after years of being gluten free 98% +/- I tested high for gluten antibodies.

  • Naomi

    Have any amalgam fillings removed I am looking into this myself. Good luck with your mom.

  • Hazel Bostic

    My husband is only happy with sandwich when the bread is toasted first. It helps with the dryness

  • Tamara

    Dr. B,

    I enjoy the Canyon Bakery bread as well. Udi’s is good too. But I like Canyon better. Good luck with your mom, I understand parents not listening to good and well meaning advice. 😉

  • I believe I wrote you sometime ago that I had suffered many years with IBS and after starting to make a blender with fruit and a handfull of fresh green marijuana leaves (8-10), my symptoms disappeared completely (severe abdominal pain after every meal). I still fix a blender three or four times a week and have also almost completely eliminated gluten. No more pain is wonderful!

  • You may want to check out my website: http://www.momshealthyeats.com. I don’t have any bread recommendations but if your mom refuses to eat the way that would be best for her health she might change here tune about gluten-free if she tries some of the dessert recipes on my site and in my gluten-free dessert ebook. In the Sweet Eats ebook a large percentage of the recipes are diary-free as well. The recipes use only healthy ingredients such as coconut oil, grape seed oil, GF whole grains, coconut flour, coconut palm sugar, etc. My son is also lactose intolerant and finding store bought products without dairy is just about impossible. Personally, I eat Paleo, but I created the website for people like your mom, and my kids as well, who do not want to give up the great taste from the foods they love, especially desserts. Hope you find this resource as helpful as your books have been for me.

  • Tom K

    Old folks lose the ability to produce stomach acid, and sometimes an unthinking care giver prescribes acid blockers.Have you thought about supplementing her stomach acid? If ones pH is not correct in the stomach, all kinds of things happen, mostly one loses the ability to absorb water soluble nutrients. And it can cause pain.Resting pH should be 3-5. With fool present should be around 2. The second half of getting all the nutrition from what is eaten is adequate bile from te gall bladder. Oh, did I ask if she has one? If not she can not absorb fat soluble nutrients.
    Put the two together and she is starving without anyone noticing, hence weight loss. Skip the tests and slowly add the two supplements, stomach acid and bile.
    Dr. Jonathan Wright’s book will make it all clear, “Why stomach acid is good for you”

    • David Brownstein

      Tom,
      I agree. She is on HCL pills.
      DrB

  • Hi Dr. Brownstein;
    Sorry to hear about your mom’s health challenges. I like eating sandwiches too! (but they make me fat, so I don’t)
    Why not look at getting to the root of the gluten and dairy sensitivities? There are several excellent homeopaths in Florida (including Miranda Castro) and many more of us see clients via telemedicine. It is possible to heal the gut and remove food sensitivites, using constitutional remedies and others, including the Bowel Nosodes.

    Also, are you familiar with Metabolic Balance? It was developed for weight loss but I am pretty sure it can also be adapted as it helps most other health complaints. It has helped my gut and food cravings tremendously. (who knew – I can’t eat kale, for instance!) They only recommend a special sourdough rye, along with a personalized food list, based on a metabolic panel of blood work. Yes, rye is not gluten free, but this really works. Perhaps there are other food triggers for the gluten and dairy problems. I know you are relying on lab work to know about her gluten and dairy issues, but I also know you like to get at the root of disease and I think there might be another way around this.

    Good luck!

  • Broth. Collagen. Nourishing Broth by Sally Fallen Morell and Kaayla Daniel, PhD, CCN, p.103 says that broth provides sustenance for good bacteria. There is a whole chapter describing how it heals the digestive system. Glutamine reduces cravings, and with Glycine it builds glutathione. If she can add broth daily it will help reduce the craving, and will heal her. Two additional books say the same thing: Gut and Psychology Syndrome, and Restoring Your Digestive Health. It healed me. I can eat limited amounts of wheat now, organic and preferably sourdough of course. Broth and collagen seems to get to the root of the problem.

    Gluten free foods had too many other problematic additives for me, like potato starch and rice flour. For a while I had to stop all grains, seeds, nuts, anything with fiber. I lived on broth, with meat and vegetables. Restoring Your Digestive Health has a good chicken soup recipe that helped me tremendously. Now I buy broth from Millers Organic Farm. They have multiple drop points around the country, 3 or 4 in Florida. Thank you Dr. Brownstein for all the valuable information that you share.

  • Dr. Kory Brinkerhoff

    Hello,
    Put her on allergy easy. I use this for my patients. It is extremely easy and works.
    Allergyeasy.com
    My daughter is on it and her stomach pains are gone.

  • Lisa

    My mother had rashes that ultimately turned out to be dematitis herpetiformis which is considered diagnostic of celiac disease. I was already diagnosed as celiac with different symptoms. My mother at first refused to do everything right and it really doesn’t work halfway. When she finally did, there was a very remarkable improvement in her health. So I would advise a one-month full trial that might convince her. You don’t really get the results otherwise so it doesn’t seem worth it. Some of the products suggested above are either not gluten free (spelt) or not dairy free (almost everything gluten free from Whole Foods). It astonishes me that Whole Foods has a complete line of gluten free foods and almost none of them are dairy free when a huge proportion of celiacs plus autistic kids on the same diet are also dairy free. They apparently did no market research at all. No wonder US businesses are in trouble!

  • Peggy

    Udi’s is great.

    New Balance has a very comfortable brand of casual shoes called Aravon.

  • Ela

    If she just can’t emotionally give up bread then she neds to make sure it is sourdough that is made the old fashion way. Costco carries an awesome sourdough made without yeast. Also make sure she is chewing at least 25 times per bite. The other thing she can switch to is the ancient grains, like einkorn or spelt these grains have different gluten content and are easier to digest. The reason you can convince her to stop eating gluten is you haven’t gotten to her root emotional needs for it which are over riding her health, shalom doctor.

  • Kelly

    Dr. Brownstein,

    I’m so glad you have asked this question as I have found a bread company that uses ancient techniques to make naturally leavened bread. It is the best fermented sourdough bread I have had and people with gluten sensitivities can eat it because of the way it is made. The also have a spelt bread with no gluten. These breads are unsweetened as well. I live in Florida and they ship to me. When you go to their website read the section about gluten. The name of the company is Serenity Farm Bread and the website is serenityfarmbread.us I know this is the answer for your mother and she will love it. There are only a handful of people in the United States making bread this way. Did I mention it is organic? It will cost more than a loaf of bread from the store but you know how that goes. Also when you call you can talk to the baker with any questions and they are super nice!

    Kind Regards,
    Kelly
    p.s. I would love to know if your mom loves it and it solves her problem.

  • Hi Dr Brownstein,

    I am a Registered Holistic Nutrition Practitioner, and have tried many gluten free breads, and had a lot of feedback from my clients on this. I used to eat Udis years ago, but after stopping grains altogether, and then trying a piece again, my whole body went into aches and pain for 3 days. I had this happen twice (to test it). I am not sure if it is because of the processing or possibly the preservatives. Since then, if I do eat bread at all I have only found one that tastes and has the texture of regular bread, and your mother would love this one. I’m not even sure you can get it though, because I am in Quebec, but maybe you can come up with a similar recipe.

    The bread comes from Lufa Farms and is from Boulanger Bakery. Here is the link;

    https://montreal.lufa.com/en/product-glossary/bakery/2087-campagnard-loaf-gluten-free

    All the best.
    Sue

  • JED

    Dr B,…..I’m 70, and at 69, I stopped eating bread, full stop. My husband is 73, and he only eats a minimal amount of GF bread. I want to address your mum.

    Ruth, you are not alone. But this is the reality. You either eat all the yummy sandwiches you want, and get sick, reach quick, or you start thinking of your body as a machine. Either a broken down machine that has to go to hospital frequently for ‘repairs’, or you can work out the best ‘fuel’ for your body and keep it healthy for as long as possible.
    I don’t know about you, but I’ve seen enough of nursing homes with other family members, and I sure don’t want to go there!

    So breakfast has to change. Try some turkey bacon, grilled tomato, sliced mushrooms, handful of spinach greens etc.
    Then make a great smoothie of coconut milk, blueberries, raw honey, a banana and a pinch of cinnamon.

    You won’t be hungry, and you won’t get those tummy pains! Think how much more you will be able to do!
    There are a lot of recipes for flat breads, using NO grains at all. Find one on the Net using Coconut flour, coconut oil and Arrowroot. Make them up a fortnights supply at a time and freeze. Use them for lunch filled with your favourite salad and meat or fish filling.

    Make some muffins and freeze the batch. Use coconut flour, arrowroot, green banana flour, quinoa flour etc.
    Lots of recipes are available. Have one for afternoon tea with a cuppa. That will keep you from being hungry.
    IF you can eat nuts, use a few of those for crunch, when you get the urge. I often have a few cashews and almonds on hand which I enjoy along with pumpkin seeds.

    Just stop thinking about sandwiches and bread. It is NO good for you. You wouldn’t put the wrong fuel in your car, so why do it to your body? I also have Hashimotos, so I understand about that, plus all the gut problems that most of the population our age have. BUT,…..I am reversing it now, and just don’t get sick these days, ..even tho a specialist said I would be dead by 70! YOU have to take control of your own health, you really do. You CAN live without bread, and you MUST live without Gluten. I have also eliminated all sugar,….so that’s NO sugar, NO gluten or grains, NO dairy.
    Use it as a challenge to find out what else is out there! By the way,…..I DO entertain friends and relations!…..and I NEVER stray from our diet. People are amazed what we eat and always go home happy and full. Use it as something exciting. Don’t let a food rule your life and make you sick. It is not fair to yourself, and certainly not your loved ones. Set yourself a challenge. “I will not eat any grain for 2 weeks” See how you feel.
    I have overcome terrible illnesses in my life by diet only. ……..and rather than be dead as I was told, I can play cricket with my grand sons, go walking each evening, and am about to leave for another wonderful holiday with my husband.
    Come on Ruth,………join the club of healthy oldies! We are not going to be ‘beaten’ If you want a mentor, then I’m waiting for you ‘Down Under’!! You can write to my email address.
    By the way,….Dr Brownstein, there are two products which I have found brilliant. Pure Collagen. It helps heal the gut and it helps with hair, nails and joints. I also love Lypricel Vit. C which you can investigate.

  • Roger

    Kathie says:
    Lori–this is Kathie in Ft Lauderdale answering you back. The name of the restaurant is Weezies Gluten Free Kitchen. It is located at 1321 E commercial Blvd. Oakland Park. 954-993-3993

    That’s good to know…I’m maybe 10 minutes from Weezies and will definitely check them out…need to take a break from lunch at Whole Foods, Ft. Lauderdale, although the new WF store in Pompano Beach is a much larger store than WF in Ft. Lauderdale, with more organic choices on the salad bar.

  • Roger

    The best to you and your mom, Dr. Brownstein, and may mom live many more years in good health. Roger

  • Esther

    Thank you for sharing all the info in your newsletters and for your wonderful books.

    I like Pacific Bakery’s spelt bread and their kamut bread. I also like Udi’s brand. All are fine for toast. I don’t like them for sandwiches – so now the only sandwiches I eat are on toasted bread.

    I also like Trader Joe’s gluten free frozen toaster pancakes and waffles. The waffles are a bit dry when toasted, so I cook them in coconut oil.

    I’ve been making my own almond milk. You can use the solids along with chia seeds to make a dairy free “tapioca pudding” with stevia and/or coconut sugar.

    RE: shoes – Finn Comfort makes shoes with good arch supports. While they aren’t necessarily attractive, I wear the clogs, and a few of their sandals. Some of them come in metallic colors. I like the Adana and Cebu styles.

    Best of luck to you.

  • Deland Bakery in Florida, has a nice gluten free oatmeal bread. Their millet bread is ok, and they have millet raisin also. They have changed their packaging, and have some gf breads, but I still like the old oatmeal bread best. People should be made aware that the Ezekial bread has gluten listed as an ingredient. Since this is a sprouted bread, I am thinking it is added gluten. I like Udi’s toasted. Baking gluten free bread is tricky. I would really like a foolproof gf recipe for a standard bread machine. I am experimenting with oatmeal, egg, coconut oil and legumes to create a crusty flat bread to be baked in the oven. There are times when you miss the crusty, chewy bakery breads, so I am trying to improvise by making a whole foods version.

  • PT

    I’ve heard Deland gluten free bread is very good, and they are local for your mom -in FL

  • Priscilla Rich

    I recommend a local Whole Foods, and finding out where buckwheat is in her area. Buckwheat is gluten-free.
    Whole Foods actually freezes gluten bread, so it lasts. Here in CA, there are actually gluten-free bakeries.
    Tell your mom she is not alone on this search. She should consider it an adventure! Much more fun.

  • Ellen

    Another vote for Canyon Bakehouse, because 1) taste/texture the most like regular bread and 2) WAY better ingredients than Udi’s (which has horrible ingredients such as corn syrup, mold inhibitor, and canola oil!!). Canyon Bakehouse is made with extra virgin olive oil, and neither of those other two evil things. I really think your mom would like it. My picky 6 year old does.

  • Sara

    When Norman F. Childers developed an irritable bowel problem over l0 years ago, he discovered that it was caused by eating food with genetically modified corn in it. In 1999, he warned his readers to avoid all genetically modified food. He also warned about hot peppers and sweet peppers causing spreading inflammation in the body. Other nightshade vegetables do this also, these include potatoes, egg plant and tomatoes. Any plant in the tobacco plant family like gogi berries can be inflammation causing. The nightshade vegetables are in the tobacco plant family. Michael Fowler was diagnosed as allergic to gluten. A gluten free diet did not help him. A nightshade free diet did. He wrote a book about it called “Nightshade Free Pain Free” “Inflammation Nation” is on the same subject and is very interesting. It reveals that hot peppers are the worst of the nightshade vegetables for most people.

  • Kathie

    Lori–this is Kathie in Ft Lauderdale answering you back. The name of the restaurant is Weezies Gluten Free Kitchen. It is located at 1321 E commercial Blvd. Oakland Park. 954-993-3993

  • Hi Dr.,
    I highly recommend looking into E.A.T treatments for your Mom. Our children and I have had extensive treatments to help us deal with Lyme disease and multiple tick-borne infections. The E.A.T.’s address both malabsorption and allergies and they have worked amazingly well for us. (E.G. our one child who had struggled with weight his entire life, gained 10 lbs within the first 4 months of treatment!) You can read about them here: http://www.naturomedic.com/eliminate-allergies-technique-eat
    Best wishes~

  • Lori Yanna

    Glutino english muffins are gluten free and awesome! I like them better than regular english muffins. You can get them at Publix and Walmart

  • M lincoln

    Samies is the best but with any of the breads you need to lightly toast the bread to make a good sandwich

  • Kathleen

    Dear Dr. Brownstein,

    Consider trying to heal and improve the function of all parts of the body through Reflexology. There are some world-class practitioners in the state of Florida. Reflexology has access to the nervous, circulatory and all body systems that may promote wellness, relaxation and homeostasis.

    Contact ARCB (American Reflexology Certification Board) here to find a nationally certified practitioner in Florida – https://arcb.net/business-directory/?action=search&dosrch=1&q=Florida.

    Try the International Institute of Reflexology here- http://www.reflexology-usa.net/history.htm

    I use Reflexology as another complimentary tool in my wellness kit as I too deal with a gluten/dairy allergy and autoimmune issues. As a Reflexology practitioner, I’ve found it very valuable for my clients and myself.

    Sincerely,

    KMD

    RN/Reflexologist

  • Sandie

    Hi Dr. B,
    I’ve gone Paleo, gluten and grain-free! Here’s a great cookbook your Mom might enjoy!
    Is Challah good sandwich bread? There’s PITA bread too.

    Don’t PASSOVER This Sale!!
    If you’ve been waiting for the perfect time to get your hands on YIDDISH KITCHEN, now is it!!!! Just in time for Passover, we are lowering the price to only $9.99!!!!! Not too shabby for OVER 50 Grain Free Recipes, Menus for 6 Major Jewish Holidays, Make Ahead Tips, ANNNNNND a Yiddish Glossary, so you can really play the part. Don’t celebrate the High Holy Days?! Not a problem!!!! We wrote this Ebook from a cultural perspective so that favorites like BAGELS, MATZO BALL SOUP, LATKES, and more could be enjoyed by households everywhere (and made grain and dairy free to boot)!! Jennifer at PredominatelyPaleo.com
    http://www.yiddishkitchen.com/

    There’s also an e-book called Better Breads that has both quickbreads and yeast breads and rolls. It’s from healinggourmet.com. A couple “Sandwich Breads”. I personally liked the Sesame-Onion Sandwich Bread. There are even pro-biotic breads for those with digestion issues.

    I might also suggest the Specific Carbohydrate Diet (aka SCD) for healing the digestive system. You can get the particulars on Amazon books. After listening to your Thyroid Summit with Suzy Cohen, and many others, I found SCD and Paleo good solutions, and a good probiotic. Suzy might be able to help you there.

    Thanks for caring! I hope this helps! See ya in April………

  • Stephanie Walker

    Hi Dr. Brownstein:

    First, a big “thank you” for all your hard work and efforts to get the work out about holistic health options. I have been following you for years and value your opinions and recommendations.

    My response is going to take a different tack than others who have commented here.

    I believe we do not have a gluten intolerance problem but a RoundUp toxicity problem. The best video I have seen on this subject is below. Explains all aspects clearly and succinctly. This impacts all American grain products, not just wheat.

    https://m.youtube.com/watch?v=yiU3Ndi6itk&fb_action_ids=10152916885914177&fb_action_types=og.shares

    Perhaps a little “scared straight” by asking her to watch this video might help?

    RoundUp basically kills off all good gut bacteria, robs our body of healthy minerals and screws up our ability to perform enzymatic reactions because we are missing the core minerals. This impacts our ability to absorb nutrients, the effectiveness of our immune system and reduces our ability to detox effectively.

    RoundUp creates the void that allows heavy metals to penetrate our systems since the good ones have been removed.

    My best recommendation is to avoid all American grain products and have her get a hair mineral analysis test done so we can see exactly what minerals are missing and what needs balancing.

    Hair Mineral Analysis from Analytical Research Labs is the gold standard:

    http://www.arltma.com/HairAnalysis.htm

    Mineral Re-balancing Programs from Dr. Lawrence Wilson are the key to getting back to health.

    All my best to you and your family. Keep up the good work! Please help us get the word out about RoundUp toxicity and how to combat it with proactive mineral balancing.

    -Stephanie

  • Kate

    I’m sure you are shocked at how many responses you have received. How about corn tortillas. I roll mine up and make a wrap instead of a sandwich. There are lentil and quinoa pastas available. My Mom had gluten issues, diagnosed finally in her 60’s in the ’60s. Hers were digestive and when last year a BIG round of antibiotics then a sleep apnea test (turned out I was allergic to the electrode paste) sent me into a toxic chemical reaction, I didn’t know where to turn. My joints hurt, I could hardly walk because of my swollen and painful feet. Hip bursitis kept me from sleeping more than 20 minutes on a side. A year later, I discovered I am allergic to gluten and eggs! Who would have guessed. So the rheumatologist who was treating me suspected RA and Lupus, I KNEW he was wrong. Within three week my pain began to abate.

    I can’t say that I’m pain free, but so much better. As for the shoe issue, I have the same issue. I got orthotics for my feet, have really cute tennis shoes, but found a shoe store in Madison Heights, MI (Footwear Footcare). Keeping the spine aligned, the ankles straight and eliminate rolling, and managing overall body posture is HUGE. I can’t say this enough. If she still wants to suffer, perhaps getting her partner on board is an idea, but overall, if she can’t get the mental connection to the food she eats and the physical pain, then perhaps she needs to seek some psychological intervention. Just saying!!!

  • Dr. Brownstein, a commenter above named Karen mentioned TRADITIONAL Sourdough bead (making it yourself using a Kitchenaid mixer to “knead” the dough) and Karen is absolutely correct. I fully aware that there are a lot of gluten intolerant/IBS people who DO NOT believe this but it is true nonetheless. I make my own Sourdough Starter (called Levain in France, Poolish in Poland) and I prepare the dough using Non-GMO BeadFlour (rises better). After i’ve mixed the dough in the Kitchenaid for approx 2 min, I then transfer the dough to oiled bowl, cover and refrigerate for (NOW THIS IS IMPORTANT) 48 hrs. The dough is not harmed at all, but what happens is after 24 and more importantly after 48 hrs, all the gluten/phytic acid is gone. I eat this bread (and am severely gluten intolerant) I make/bake and never ever have a problem. If you wanted a siimpler method of making the dough then you should look at the “artisan bread by Steve” videos on YouTube. You can mix it as he does using bread machine yeast, put in oiled bowl covered, refrigerate for 24-48 hrs, then bake and you will have the same process I use but you would not be using the Sourdough Starter which some people find to be a “pain” to maintain the starter. Both processes work the same way in removing the gluten/phytic acid……the key is to refrigerate the dough (fermenting the dough) for 24-48 hrs. Give it a try, you’ll be amazed at the great taste of the bread you can product, but you MUST remember to ferment the dough 24-48 hrs. In closing, I made my own GF bread for some years and have tried every type of GF bread available across the US and do not like any of them in any way. The process I described above is how the European bakers make bread and that includes the fermentation process (24-48 hrs cold environment) .

  • Cheryl Henson

    I agree with others….UDI’s was the best so far. I also make my own bread which is quite good. I use this recipe but I double it. She will feel so much better once she goes completely off the gluten and dairy. There is an ice cream that is really good that is dairy free (made with coconut milk) called SO DELICIOUS.

    BREAD RECIPE:

    http://www.thecandidadiet.com/coconut-ingredient.htm?printthis=1&printsect=1

  • Grace

    Another vote for Canyon Bakehouse. A local deli (with separate prep area for gluten free) made me a sandwich with it. With the first bite I freaked and nearly spit it out because I thought it was “real” bread. It took a bit of convincing and showing me the label before I calmed down. (no joke – I am utterly paranoid about gluten, being celiac) Canyon Bakehouse’s 7-grain and their Mountain White are both quite good. I don’t do sandwiches often, for obvious reasons, but Canyon Bakehouse is actually worth eating. Around here they’re sold at Target. That’s where the Deli (and now me too) get it.
    Best of luck to you and your mom.

  • Sharon

    Enzymes and yes probiotics are a must in dealing with gut issues. Myself, two daughters and my brother all are hypothyroid and have one or more of those issues. We also use only natural thyroid supplements and have changed how we eat to a more healthy regimine. It is difficult to change the habits of an 80 plus parent, I know. I wouldn’t be surprised if her problem is more predominately one or the other(gluten or dairy). Adding a good quality enzyme and pre/probiotic to her diet will help immensely. You can’t change your mom but you can encourage her to reduce and maybe eventually eliminate the food that is giving her the most problem. Wishing your mom good health and longevity!

  • Chuck Caroselli

    Ends all Suffering:
    Full of Taste – Free of Gluten
    Udis / Gluten Free Bagels, they are in the freezer, four in a bag
    Soft & chewy Plain Bagels
    And even better Their Gluten Free All Grain Bagels
    I take one out of the Freezer let it thaw – Then cut it in half, spread cocnut oil on each half, wrap it up and put it in the toaster oven. ( sometimes I’ll add a garlic herb seasoning, whatever)
    Most the time I use it as I did a hamburger bun. Now I’ll use only organic meats, ground beef, chicken breast, or pork sandwiches. These Bagels cannot be beat.
    I’ve even toasted them up and used them as croutons in my salads.

  • I really like Against The Grain’s baguette and rolls for sandwiches and as delicious meal pairings. They have very few ingredients compared to other brands (only 6!) and they use non-gmo canola oil. Canyon Bakery’s “Mountain White” bread is also really good, but I don’t care for their multi-grain variety as the texture is too eggy/rubbery for my taste. I prefer Udi’s multi-grain bread.

    Also, have you done any ELISA/ACT and/or Cyrex panels on your mother? Her immune system could be generating severe reactions to foods and environmental factors other than gluten and dairy. Some people’s bodies react to starches and gluten-free grains (potatoes, rice, corn, quinoa, tapioca) in a similar fashion to gluten-containing foods. It is well worth the cost to know what factors are aggravating the immune system and contributing to inflammation in the body, which could manifest symptoms such as arthritis and IBS. Genetic and methylation testing is also very helpful to see whether a person requires extra detox support (MTHFR mutation). I have this mutation and take liposomal glutathione, along with methyltetrahydrofolate to supplement these genetically suppressed factors.

    Lastly, I have been taking Nature-Throid for the past month per my doctor’s recommendation and have seen great improvement! I tried supplementing with only Iodoral for my hypothyroidism and it certainly helps, but not a complete fix for me. I hope your mother is achieving good results with Nature-Throid too!

  • I have been reading Professor William Walsh book, Nutrient Power. In appendix C of the book he states that:

    “An important role of Metallothionein in the intestines is the donation of zinc for synthesis of the enzymes carboxypepidase A and aminopepidase, which are needed to break down casein, gluten, and ofther proteins from food. . . . A significant impairment in MT function could cause incomplete breakdown of casein, gluten, casomorphins, etc., which could result in severe food allergies. . . . Metallothionein is an important defense mechanism against intestinal inflammation and diarrhea.”

    What is particularly significant is that Metallothionein is responsible for escorting heavy metals out of the body.

    I appreciate the books you have written. The ones I have read are clear and concise and provide practical recommendations. I particularly appreciate The Miracle of Natural Hormones.

  • Looks like you got a lot of advice! My two cents: If she doesn’t want to cook special things for herself, hire a part timer to come in 2 mornings a week to prep foods. I have had so much help for my mom who is 86 by finding mature folks (40+) on this website. http://www.care.com There are many ladies out there who love to help and earn a little cash. Your mom will love the company.

  • Sandra

    PROBIOTICS AND DIGESTIVE ENZYMES! might be the answer. Many in my family have suffered dairy, gluten and legume digestion, diverculosis, and IBS.

  • Rebecca Daniel

    My family likes Udi’s. The best price is for a huge loaf at Costco, twice the size of the loaf sold at the grocery store. I am also egg-free so I can’t use Udi’s. I LOVE the Bagel Thins by O’Doughs, http://www.odoughs.com. Here in Michigan I buy them at Kroger. They are the best for sandwiches, and serve well as a bun. My family loves the texture of these. I think the bagel thins are the closest I have found to regular bread. They come frozen and are best served slightly warm.

    If your mom doesn’t mind cooking, The Healthy Gluten-Free Life by Tammy Credicott is a fabulous cookbook. It’s recipes are gluten-free, dairy-free, egg-free and soy-free! I am off gluten, dairy and eggs. I have a sulfur allergy. All this sent me back to the drawing board coming up with family meals. This is the first cookbook ever that items turn out delicious first try. No failures here! The bread recipes in it are awesome! All of the recipes are easy, nothing complicated. 😉

  • Dr. Brownstein,

    I too, must avoid gluten, as I have Hashimoto’s. I believe that all the gluten-free breads that the stores make out there are really not so good. Gluten is sacrificed for something else not good…such as more sugars, GMOs, or pesticides. I have recently found a bread I like, that slices well, and can be toasted, if that is how she likes hers. I also believe that adding a little more baking soda to it may make it rise higher. I have only used it once (currently in my fridge) and I found it to not rise very high. Or using a smaller sized loaf pan. It is easy to make, and using organic ingredients is always best.

    CAVEMAN BREAD:

    Ingredients:

    DRY:
    2 cups almond flour
    2 T coconut flour
    1/4 cup ground flax seed/meal
    1/4 tsp sea salt
    1/2 tsp baking soda

    WET:
    2 pastured eggs
    3 T ground chia seed + 9 T filtered water
    1 T warmed extra virgin, cold-pressed coconut oil (liquid consistency)
    1 T Braggs ACV

    Directions:

    1. Place almond flour, coconut flour, flax, salt and baking soda in a food processor
    2. Pulse ingredients together
    3. Pulse in eggs, oil, honey and apple cider vinegar
    4. Transfer batter to a greased loaf pan (I use parchment paper as I am avoiding the aluminum component)
    5. Bake at 350 F for 30 minutes
    6. Cool in the pan until ready for use

    I hope this helps, and that she feels better soon.

    yours in health,
    Carol Rivers, INHC
    healthintegrations.com

    • David Brownstein

      Phyllis,
      Thanks. I like reading the food babe.
      DrB

  • Leslee

    Dear Dr. Brownstein,
    I have the same allergies, and understand your mother’s predicament.
    I recommend toasting gluten free bread, unless you can get it fresh from the bakery. Some Great Harvest Bakeries bake a delicious gluten free bread. Here are my other favorites: Katz’s challah rolls (they also have a very nice rice “breading” for cooking! http://www.katzglutenfree.com, Udi’s Everything Inside Bagel, Udi’s Millet-Chia Bread. My daughter in Florida has also bought me some very good Paleo breads – not gluten free, just no gluten. Your mom might want to stick with whichever gluten free products she likes once she discovers them, and be sure not to eat too many at once! Many of the gluten free products can give you very serious, painful gas.
    I’m also enjoying other people’s favorite suggestions!
    My best to your mom!
    Thank you!
    Leslee

  • Caroline Spezia

    Hey Dr. B!

    Thanks for everything. I have been gluten free for about 2 years right now, and have always loved experimenting in the kitchen. I have this amazing gluten free and dairy free cinnamon roll recipe. I have made it for so many people (I am in college and make it for my college friends all of the time) and they do not even know it is gluten free and dairy free. It does have sugar in it but everything is good in balance. I have a feeling your mom would love this one if she enjoys dessert. 🙂

    Caroline’s Favorite GF DF Cinnamon Rolls
    2tbs non-dairy butter
    1/4 c. sugar
    2/3 c. Almond Milk (Warmed)
    1 tbs yeast
    1 egg
    1/4 c. Canola Oil
    1 tsp. Vanilla Extract
    1/2 c. Potato Starch
    1 c. Corn Starch
    1/4 tsp Baking Soda
    2 1/2 tsp Xanthan Gum
    1/2 tsp Sea Salt
    Filling:
    1/2 c. Brown Sugar
    1 tbs Cinnamon (I use a lot more)

    Combines non-dairy butter and sugar in a stand mixer. Add yeast to hot but not boiling almond milk, whisk together, then combine with sugar mixture, mix. Add egg, oil, vanilla, mix. Combine all dry ingredients (minus the filling ingredients). A little at a time combine dry ingredients to sugar, egg, oil etc mixture until all lumps are removed. Now take plastic wrap and cover the counter, sprinkle some white sugar on it and then put the mixed dough on it. Take a second piece of plastic wrap and put it over the dough and with a rolling pin roll the dough flat between the two pieces of plastic until about 1 cm thick. Take top plastic wrap off carefully and spread the brown sugar and cinnamon evenly. Take the bottom piece of plastic wrap to lift the edge (center of cinnamon roll) of the dough and roll into a “log”. This method will practically roll itself with little mess. I then cut the “log” into sections with a sprayed knife making each roll about 1 and 1/2 inches wide. I place rolls on a greased glass dish. Bake on 375 F for 20 min (Tops will be golden brown).

    I always premix the dry ingredients and store in a mason jar so the process is faster.

    🙂 people always tell me gluten free is bland or boring or gross and then I make them these and I blow their minds away.

    Anyway, I have a ton of amazing recipes (Banana bread, easy pumpkin squares, white cake that’s actually super yummy, and so many more). Let me know sometime and I can email you more of them!

    Thanks again Dr. B, and I really hope your mom enjoys these!
    <3 Caroline

  • PattySue

    UDI breads! My husband loves them! I hope Ruth feels better soon 🙂

  • UDI’S bread, sold at Costco, I think toasting it works great. I would suggest digestive enzymes with ever meal. Pro and Prebiotic, psyllum husks Daily, Kefir to add bacteria and yeast up to 60 stains. She could try goat or coconut water Kefir. Getting her Microbiome as healthy as possible will go along way. The Microbiome Diet By Raphael Kellman, MD is a good book to start with.

  • Dr. Brownstein,
    My thanks for all the healing you provide to all without cost. I am sorry for your Mom’s suffering. The issue I believe is not finding her a bread she likes, but her willingness to believe what you tell her has a significant effect on her health. “ONE OFTEN IS NOT BELIEVED IN THEIR OWN HOUSE’ YOUR HELP FOR YOUR FATHER SHOULD BE PROOF ENOUGH!

    I fear she will reject this until some one else tells her that she is willing to believe. I just hope she does not suffer major consequences until that time-mainly a cardiac event from inflammation.
    One last thought-Is she on a excellent probiotic? Will she even be willing to do that with her denial? Kirkman Labs is about the best! A nobel prize winner, Dr. Skip Kingston of Duquesne University in Pgh. has scrutinized every gram og their products for purity.

    Again Thanks and Blessings,
    Mary Ann Kirby,R.N.

  • Dr. Brownstein, Kelly Herring of “Healing Gourmet” has a website with bread mixes, which would make it super easy for your mom to make her own totally gluten free bread, and, you can mail the mixes to your mom. On her website, Kelly gives many recipes for the bread. She has tested the bread, and it is quite good. We use their cake mixes.
    2nd note, Urge your mm to look into TEVA sandals for when she absolutely will not wear sneakers. Check out the shoes (I found mine on Amazon, because I have very long feet and cannot get these in the regular stores). Teva Women’s Tira Sandal has more support, followed by Teva Women’s Kayenta Studded sandal. I have major foot issues, from fallen arch, to bunions, to foot spurs. I had twins, and my feet grew by one size (I also have hyper-joint mobility, so my joints are too flexible too).
    I also was losing too much weight after a double family tragedy. So next, tell your mom about Vitacost.com, because they have a variety of sugar free chocolates. One brand of chocolate is non-GMO, organic, and free trade, (it has stevia, erythritol, and a slight bit of dextrin). This is the only way (adding it to my diet) I could regain the weight I lost when I was grieving the death of both of my parents (recently, within a month). I still don’t have my full appetite, but the chocolates really help. She should NOT get the milk chocolate. The coconut is best, but vitacost also has other branda, such as Cocopollo, that is sugar free and has tasty flavors. And finally, may God bless sweet Ruth and keep her in GREAT health. I am so glad you still have your mom!

  • Mary Maas

    I find Angelic sprouted bread (either wheat or 7-grain) to have the best taste and consistency, though it may not be entirely gluten free. They have at least 6 different kinds of sandwich breads.

  • Lori

    The two I like best are Three Bakers and Rudi’s. Toasting the bread does seem to make the sandawich taste better.

  • Patty

    Ignore all the other comments and go to Jennniferswaybakery.com. Ruth will be very happy, therefore you will be very happy.

  • Gina cosby

    Dear Dr.B,

    My husband and I live in a small town in Tennessee and we do not have the same shopping options found in the metropolis. For this reason, we started baking our own breads, using gluten free flours – also using coconut oil which improves a lot the texture of the dough – Some gluten free flours have a horrible taste – garbanzo flour rings all the bells here – so after much experimentation we finally decided to use TAPIOCA FLOUR, or CORN FLOUR, or ALMOND MEAL and sometimes RICE FLOUR… these make an excellent replacement for the vicious, disrespectful and obscene wheat flours they are trying to sell us on the market. We prefer organic non-gmo brands. If using wheat flour we will buy only ORGANIC UNBROMATED UNBLEACHED.
    But flours are not the only problem with marketed breads as they will have a host of other not so good ingredients too. Best thing is to reduce the consume and make it a special treat for special occasions, let’s say once a week instead of every day?
    Yucca root cooked in water and sauteed in butter is a delicious food that resembles bread texture. Great with coffee!

    I hope your mom will find a good solution, may she be even healthier and happier on the years to come.
    We love you, DR. B. because of you we found our path to good health, please keep inspiring all of us to a better living.

  • Bob

    Trader Joe’s has a gluten-free rye which they make themselves under the Trader Joe’s brand.

  • Cathleen

    Hi,
    I think it is possible she may be an undaignosed Celiac. I have spent the majority of my life asking why I was so sick and all I got was the IBS & GERD labels. I had all the symptoms of Celiac disease according to the Celiac website checklist but none of my doctors ever suggested that I get tested. I had years of health issues from IBS to gallbladder disease, pancreatitis, rashes, GERD, migraines and you name it. I finally went gluten free after my sister gave me a couple of books on it and I could see that it all made sense.
    I have tons of gluten free recipes now and Udi’s bread at Costco for those occasional sandwich needs. It tastes great toasted, by the way.
    Tell your mom that I am 49 and my mom is 77. We are both gluten free and have had our health imrpove dramatically, no more suffering! There are many that call this whole gluten free thing a “fad” but I know every person that has gone 100% gluten free for long enough, tell me that they would never go back now that they feel so much better. There is plenty of fiber in fruit and vegetable, chia seeds sprinkled on everything and in shakes. No need to worry about that. The good thing about the gluten free fad is that it does make it a lot easier to shop for things when you can check for a GF label and there is a lot more to choose from.
    I do try to eat mostly whole foods or make my own things but at least there are more choices now.
    Best wishes!

    • David Brownstein

      Cathleen.,
      Thanks for the support. I will show this t o my mother.
      DrB

  • Mary Eha

    I forgot to mention, I use Organic Ezekiel bread. It makes great sandwiches. Also, the only salt I use is Celtic Sea Salt or Himalayan, and I take the Lugol’s iodine.

  • BELINDA LEGEBOKOFF

    Hi Dr B.

    I had to giggle while reading this post. My Mom just turned 82 yesterday. When I called her last night she told me she’d made herself a gluten free birthday cake. The cookbook she used was a book I have used for years.
    COOKING WITH COCONUT FLOUR by Bruce Fife, N.D., the recipe is on page 98, it’s called Lemon Cake.
    She said it turned out pretty good but she didn’t add as much lemon as the recipe called for.

    Now about BREAD, I don’t care for it much. However, my mother loves Udi’s brand. Recently she commented that the ingredients are not that great due to all the extra starches. So true! She also said she never wanted so much bread and treats until her doctor told her she could not have them, she’s the first one to say there is an emotional and mental state that kicks in.
    Maybe you could write an article on that?

    I live 30 minutes south of Sarasota.
    We have Sami’s Bakery in Tampa. I like the Millet and Flax plain chips (crackers), you can buy them at health food stores, Whole Foods does not carry them. Sami’s GF bread is OK, best toasted I think with butter to moisten it. Sami’s will mail order products to other states also!

    We have “Gluten Free Island Bakery” in Sarasota. The bread is just OK, again toasted is the best I think.
    Their baked goods are better tasting probably because of the added moisture. I bought 2 loaves of bread from this place
    3 years ago to make a bread stuffing for Thanksgiving, it was horrible. Wild rice stuffing has been my replacement,
    and everyone likes it. In my experience, most GF breads are not that good, not very healthy and quite pricey.

    There is a new restaurant in our area called CAFE EVERGREEN in Osprey just south of Sarasota.
    They have a special hamburger type bun made for them with the chef owners recipe. It is good, very good!
    They come individually packaged for $1.50 each, I buy and freeze.

    If you or your Mom like to bake, BETTE HAGMAN’s book “The Gluten Free Gourmet Bakes Bread” has excellent reviews on Amazon. I bought the book for the Seattle Sourdough recipe but have not tried any recipes yet. She was a pioneer in the GF world.

    Also THE GLUTEN FREE ALMOND FLOUR COOKBOOK by Elana Amsterdam is excellent. The Sesame Crackers on
    page 36 is very good and I have made these several times. She also has a Zucchini Bread, page 32 that’s very good.
    I like to alchemize in the kitchen so I change the recipes around with great success.
    I use home ground raw organic almonds and leave the skins on for all the recipes!

    One other book that you or maybe some of your readers might find useful is a book I discovered within the past year.
    While researching toxicity, root canals, and autoimmune diseases, I found a book on the site http://www.WestonPriceFoundation.com. The book is NOURISHING TRADITIONS by Sally Fallon.

    She discusses the work of Dr Weston Price who traveled the world in 1930’s in search of learning how primitive peoples lived and their state of health. In his 10 years, he discovered excellent health around the world in those not affected by the modern world. He also learned that they ate all foods. Gluten, dairy, soy, nuts, grains etc
    This book discusses food preparation around the world.

    Whew, thank you Dr B for all the work you do. I have several of your books and have shared the info with others including my mother. I also participated in the Thyroid Summit you did several months ago. Although I do the best I can for this 57 year old female body, I’m a work in progress!

    PS – My mother loves telling people about how to avoid gluten and all about her recipes. She’d be happy to talk to your MOM!

  • Caren

    There is a brand of shoes made in Israel and sold all over (and on the net) called NAOT. They are cute AND comfortable. They are so well made and last!!!

    • David Brownstein

      Caren,
      Thanks. I sent this note to my mom. I keep telling her to just wear good tennis shoes. But, telling a woman to just wear tennis shoes, at least in my family, does not go over well.
      DrB

  • Denise

    I too hated most of the gluten free breads. I found Canyon Bakehouse and have stuck with it. i buy the multi grain bread but they also have a white bread. Good luck in your search. I’d be curious to know who the winner is

  • I have recently learned the importance of grounding also called earthing. This is where one has direct contact with the earth; take the shoes off and get connected. Dr Mercola has information on this practice, and the health benefits. I have been doing this every day for less than a week and I have already felt results. Perhaps this would assist your mom’s feet pain; even sitting in a chair with her bare feet on the ground; it can’t hurt. I have also begun drinking fresh ginger tea every day which is also a help for many symptoms; one of which is arthritis. I would enjoy to hear of your feedback, and thank you for all the information you share! With appreciation.

    • David Brownstein

      Marcia,
      Good idea.
      Thanks,
      DrB

  • Jan

    Canyon Bakehouse 7-grain is the most “regular bread”-like, more soft in texture and a pretty good tast match. Gluten eaters in my family will eat it! I get it fresh since I live near the headquarters in Colorado, but you can order online. My looking I saw they have hamburger buns too, which I must try. They are kosher, and free of dairy, nuts and soy as well. Good luck!

  • Hi Dr. Brownstein, I have watched my Mother and many with whom I love, myself included deal with issues like your Mother. I consider myself diabetic, and have been urging medical professionals to consider most patients diabetic. I found that my diet was a huge part of it and was tested both by biopsy and blood work for Celiacs several times. What I found is that even on the ceilacs diet, I was better but still having issues. I also had some changes in my thyroid hormones but that wasn’t my real issue. I was tested and found to have not only a generalized yeast infection but also some other issues with my urine that I could answer in private. The yeast was taking over my gut flora. I also have many issues with my feet, with some discolored and thickened nails that worsened when I was in my late 20’s and are very painful, on some days. My story is complicated but I am not your average patient, nurse, or caregiver. I have learned a great deal about the endocrine system in relation to chronic long term infections due to yeast, mold, bacteria and parasite overgrowths. Yeast predomianantly tends to be a huge issue with elderly women, and like bacterial UTI’s tend to recur over time even with treatments. These infections also cause many of the symptoms we see with sepsis, but I am sure you are aware of this.. I follow glycemic index strictly, min red meat… eat fressh whole veggies…and min grains….but in the elderly it is hard to follow strict diets. Best of luck to you and your Mother. PS avoid dairy

  • Shannon

    UDI’s Bread is wonderful toasted, and their hamburger buns are great fresh out of the bag. UDI’s products are entirely gluten-free.
    For pasta, I suggest gluten-free Barilla, it’s delicious.

  • Doris tubbs

    have you tested your mother for mthfr gene mutation?I have not seen this topic covered in any of your newsletters. according to the last genome project 1 out od 4 people suffer with this little spoke of problem. with all of the junk in our food chain it gets harder and harder to eat nutritious foods. every thing is fortified with things that mthfr gene mutations cannot process and eliminate from our bodies, so they build up and wreck havoc over time. just a suggestion.

  • D

    One more info.If your mom is still independent-she will not change her diet but she/you can get SIBO test, cover by any insurance since gluten-diary diet ruins intestinal wall and this would help for herto change habit when she finds result and for you to persuade her to change some habit.But LOW FODMAP with combination SCD-quite restricted and to go with she would need someone to prepare food for her

  • Iiz

    Wow! You’ve had so many replies that I doubt you’ll get to mine. I have an autistic son, so I know all about casino and gluten problems:( however, I went a different route and treated him with a therapy called NAET, which only the very desperate would try because it sounds so nutty. OMG!!! It’s just been brilliant for him, anyone with health issues should try it. Treat your mum with NAET, then she can eat and drink what she wants, and because she’s be treated fir them, she won’t want them so much. My son craved bready things, now he barely eats it, but if he does, we no longer have issues. Like all treatments, check out your practitioner carefully. Xx

    • David Brownstein

      Liz,
      I am reading every reply. I have been doing NAET for years. Getting my mother to do NAET is a different story!!
      Thanks,
      DrB

  • Susan

    Dr. B. I like Udi’s breads – toasted. Toasted sandwiches are better tasting anyway you shake it. Since going GF, my joints have stopped hurting, I have fewer bowel issues and life is much better! I have since gone ketogenic to help with other issue. I’m 65 and have been GF for 4 years, ever since my then toddler granddaughter needed to go on a strict GF diet. I can’t believe what a difference it has made in both of us!

    Good ;luch with your mom.

  • Daniela

    I read all these advices.I am also old too/over 75/ and do not think your mom will change her eating habit-maybe less sweet but all these breads are tasting very differently from wheat ,which is addictive.I am on gluten free and almost grain free but sometime I starve for gluten bread.Also all these breads has sugar,yeast or starch/many kinds/which made body reaction same as for gluten.As you said she is not taking med- buy for her GLUTENZA/Nu Medica/ be taken before meal.Maybe it would help and this is working-I take when I eat any grain.As you know there are different gluten in all grains.Before testing ,you can not figure out for which one she has allergy.I am your subscriber for several years and also cancer victim with all digesting problem but I tried to manage.There is also another company-BioTrust-Gluten gone but I think is as good as Glutenza.I hope it would help

  • Hi Dr, Brownstein,
    Sorry to hear your mother has these issues and is struggling with the diet she must maintain to feel well. It seems like you have exhausted all the medical options and none of the food options that are healthy for her is desirable to her.

    I have discovered a company that produces downloadable hypnotic sessions for a very reasonable amount of money. My husband and i found them very helpful for some of our issues. They have over a hundred downloadable hypnotic sessions that you can download but there is not one specific for gluten/dairy free diets. Although, if you emailed the company I bet they would make one. You might even be able to asset them in what the hypnotic session consisted of.
    It seems like she is “programed” to like the food that makes her feel bad and not go for the good. So try reprograming her for the good food that makes her feel good? Just a thought.
    I hope you find something that works for her.
    Sincerely,
    Jessica

  • JSR

    Dr. B:

    I have been gluten sensitive for 5 years and dairy sensitive for 3 years. My favorite GF bread products are from Canyon Bakehouse based out of Colorado. They have a wonderful variety and even my family who doesn’t need GF products like them.

    I know that Target stores carry some of their products and I think WholeFoods does as well. I order direct from them and freeze the products until I need them. The rosemary foccicia bread is terrific. Their hamburger and hot dog buns are awesome as well.

    Best wishes to your Mom.

  • Glutenfreegoldengirl

    I have been gluten free for 4 years and tried all breads
    Really like Glutino multi grain only. White was not as good.
    Then discoverd Aldi. Multi grain as well. That’s the only one my 8 year old
    Will actually eat the crust and all because its so soft.
    But I found because of being gluten free I would eat more of Corn and soy
    Products and when I eat that especially corn chips or Gf soy sauce (for example)
    My feet would hurt so bad I could barely walk in morning.
    I found that GMO food especially those two in particular hurt me. My joints (feet and hips)would become
    So inflamed!! I know this is another thing to “avoid” but see what she eats the most of
    And see if it’s organic or non-GMO. I have heard of many doctors just putting people on GMO free diets and eliminating their symptoms. Good luck and hope she feels better!

  • Renee

    Hi Dr. B, this is such a challenge! I am both vegan and gluten free. The vegan was very easy as I too am allergic to dairy. I hate being ill so I don’t miss the dairy. Gluten free has been very hard. I have been gluten free for 3 years. I had a hard time finding ready made bread that is both vegan and gluten free. All of the Udi’s that I have found and some of the Rudy’s brand are gluten free but contain dairy and eggs. I ended up getting gluten free cook books and make my own. It is much better tasting. Your mother might not be interested in making her own bread though. Perhaps someone can be found who would. It freezes well and tastes good toasted. I have recently found that I can eat a sourdough bread made by a local bakery that is all organic and only contains wheat flour, salt, water, and sourdough. I plan to make my own.
    Some of the ingredients used in gluten free products don’t sit well with my digestion so I find that I rarely eat bread. I miss it very much so understand why your mother struggles with going gluten free. I hope you can find a solution that works for your mom.
    P.S. I hate having my feet hurt so I wear minimalist shoes or go barefoot. I am female and yes, I like pretty shoes so I am in the process of making my own that are pretty but don’t hurt my feet. No heels here though!

  • Thank you for your help in healthy living. We have found the gluten free breads from Franz bakery (franzbakery.com) has good tasting bread. The loaves are small and like most gluten free breads are a little gummy in a sandwich. A little toasting helps that issue. The other source to use is America”s Test Kitchen (www.americastestkitchen.com/). They do not sell finished product but they do have receipts for many items that are gluten free. This organization actually test all of the recipes in a lab and explain why they work or don’t work. Their gluten free flour is excellent as well as their pizza dough.

  • Connie

    I will be turning 60 this year. Diagnosed with Hashimotos 3 years ago and am on Naturthyroid. I have not found any GF breads that can be used directly from the package to make a good old fashioned sandwich. Most have to be toasted. And beware of the ingredients in most of them because a lot of them contain GMO ingredients, soy protein, canola oil, etc. I have on-going stomach issues as well. Been tested for just about everything imaginable. It gets to the point that I don’t know what I can eat without it upsetting my stomach. I am in the process of including fermented foods and beverages on a very slow small scale. BODY ECOLOGY has beverages that are fermented and Hiller’s Market sells them locally. I tried Dr. O’Bryans GLUTENZA back in December and felt that it actually through me into a worse nightmare with my digestive system. Leaky gut/hashimotos is probably the most complex autoimmune disease I have ever researched. I have been experimenting with pure 100% organic therapeutic essential oils as well. I know this can be very frustrating for you to try and help her with this dilemma. It’s very frustrating for us who have on-going gut issues as well. Please keep us informed of anything that you have found to help your mom! Thank you for sharing her story!

  • PatriciaS

    I’m surprised no one on this post recommended Schar products which is easily accessible in the States. Thornbury bakery has a gf, df, egg free bread that is great (how do they do it?). Queen St. Bakey makes breads with a mix of gf flours and beans….makes great bread. Wholefoods sells Aiden…(sourdough is the best out of all of their breads). Jennifer’s Original is a great bread too. And Mi and Stu…bagels, cupcakes…Sweets from the Earth make great desserts. If you contact the bakers directly, a lot of them already ship, so you might be surprised by what they say. Maybe your local store can import them as well.. Also, sometimes your local bakers are up to new recipes (that’s how most of these started their GF breads). For transitioning a reluctant eater, I converted many people with one dish at a time, and if everyone is eating the same gf dish and not making a big deal about it, people start forgetting its gf. Takes time, but when you change dietary habits together, its much easier than going it alone. Links:
    http://www.schar.com/
    http://thornburybakerycafe.com/?page_id=2676 my favourite – not full of the ‘white stuff’, egg free, dairy free, gluten free….
    http://www.yoshissweets.com/ makes the Queen St. Gluten Free Bread products – a must try
    http://www.jennifersoriginal.com/
    http://www.miandstu.com/
    http://www.sweetsfromtheearth.com/

  • Stacy from KC

    I like Aldi’s “Live G Free” bread – Aldi’s GF products feel fairly priced. I’m the only one in my house who eats GF, so I freeze it and thaw a couple slices at a time on the days vegetables alone just won’t do! My motto has always been, “The purpose of food is to hold up cheese!” So completely ditching it is taking some time and yet unfound willpower.

  • Shannon OHara Schmaltz

    Just a recommendation … Simply Good Foods in Birmingham
    Adams / Lincoln . Is a good place for individual meals/healthy,
    They have gluten/ dairy free… You can freeze them ect..,
    Check it out! Hope you mom is feeling better and puts on a few pounds
    I know how much you love her and you’ve said
    She is a lot like my mom!! Who as we know is fun!!
    Send her good vibes.
    Shannon Schmaltz

  • I am a patient of Dr Nusbaum and went through similar issues with the stomach. I saw a GI doctor referred by Dr Nusbaum after he and I decided going off dairy and gluten were the best option. My favorite gluten free bread is canyon bakehouse. I stick with Udi’s for bagels since they are toasted and toast up well. I use Namaste pancake mix, even my husband and oldest 7 year old son enjoy them more than regular gluten-ed pancakes. I also suggest drinking kombucha with taking a probiotic. I use metagentics GI sustain when my stomach aches up which is less and less common now. I also have been going through NAET treatment too for the last 2 years.

  • Shelley

    Dr. Brownstein,

    Hope this helps your mother. Change is very difficult especially when we are older and set in our ways:). There is a chef here in Illinois that has a gluten, dairy and corn allergy just as I do. Her company is called Mindfull Delights they carry breads that I love and pizza dough, cupcakes and fruit pies. I just love the taste and I am not missing out on anything I can still eat well and have my yummy sandwiches and pie too. They do deliver not sure how far away so you can check out Mindfuldelights.com.

    Best of luck:)

  • Janet W

    Dr. Brownstein,
    You mentioned that your mom takes Nature-Thyroid for hypothyroidism. Are you aware that Nature-Thyroid has lactose as an inactive ingredient? You may want to switch her to Armour which does not use and dairy. You can read further about this in Dr. Izabella Wentz, PharmD’s book “What’s Your Root Cause”.

    Good luck with your mom and I really enjoy your blogs!

  • LEE

    CANYON BAKEHOUSE IS ABSOLUTELY THE BEST!!! THEY HAVE BREAD, MUFFINS, HOT DOG BUNS, HAMBURGER BUNS AND THEY ARE ALL DELICIOUS. YOU CAN ORDER THEM ONLINE AND THEY WILL SHIP THEM TO YOUR HOUSE. THEY ARE ALSO SOLD AT TARGET!! AS TO YOUR MOTHER’S GASTRO ISSUES, SHE SHOULD TRY REMOVING ALL GRAINS FROM HER DIET FOR 10 DAYS. I ATE GLUTEN-FREE BUT STILL HAD SOME GASTRO ISSUES, USUALLY BOWEL URGENCY; SINCE I HAVE GIVEN UP ALL GRAINS, EXCEPT FOR 2 SLICES OF GLUTEN-FREE TOAST WITH MY MORNING EGG, MY GASTRO SYMPTOMS HAVE DISAPPEARED AND MY JOINT INFLAMATION IS TOTALLY GONE. IT COSTS NOTHING TO TRY IT.

  • Before all you people continue to rave about Sami’s Bakery you might want to read this. It’s an eye opener for sure. Sami’s has been scamming people for a very long time. http://low-carb-scams.com/samis-bakery-low-carb-emporium-carb-krunchers/ And please be sure to look at this. I had 5 of Sami’s bread products tested thru Exova Labs here in Portland, OR and they were a joke. All falsely labeled. http://low-carb-scams.com/wp-content/uploads/2014/07/Five-Samis-Bakery-Breads-vs-Lab-Results-Compared-Side-By-Side.pdf

  • I’m very surprised that as a doctor, you never told your mother to get a good brand of digestive enzymes that will break down all of the food constituents and a good probiotic that has multiple HIGH levels of probiotic strains that contain bowel and soil based organisms. These 2 products would have cleared up her stomach symptoms and you wouldn’t have to worry about what she ate. Also, sounds like she needs a K2 supplement as that would put the calcium in the bones and out of the joints. I would try these 3 supplements and see how it woks.

    • David Brownstein

      Edward,
      We have tried that without success. She needs to eat GF.
      DrB

  • Bob S

    Trader Joe’s Ryeless Rye Bread is what my wife really likes. Great toasted with butter (along side eggs, etc.). Great toasted/grilled for deli-type sandwiches. Hope your mom enjoys.

  • Seems like everyone is leaving good ideas for the bread. Here’s one for cheese.

    Regarding the cheese – since I was really CRAVING cheese and know I will succumb I took to the Google to see what I could find. I came across the name Miyoko Schinner who makes her own cheeses – check out link above – that are actually cultured just like real cheese. I bought the book so I can make my own. She used to own a restaurant in San Francisco and has been with Dr. McDougall at workshops doing demos and for the World Veg Festival. I am hopeful that they will taste yummy. She even has a recipe for brie!!!

    Long way of saying that maybe your mom would enjoy trying some of these cheeses that can be mail ordered. Maybe having a “cheese” that’s not dairy that actually tastes close to real cheese will perk her up. It’s hard when you can’t eat the little things that made you happy any more.

  • Heidi

    This is not sandwich bread, but it’s great as toast with avocado or jam or nut butter on it. I make a loaf every week, so I created a pictorial recipe… http://imgur.com/gallery/SWpDu

    And I also make coconut flour muffins every week. The base recipe (which can be made as is or modified with pumpkin + spice, or fruit + cinnamon, or nuts, or chocolate chips, etc is this:
    Preheat oven to 350. Mix in small bowl: 3/4 cup coconut flour, 1/2 tsp baking soda, 1/2 tsp sea salt, 2 Tbsp psyllium husk powder, 1/4 cup unsweetened coconut. Mix in a medium bowl: 6 eggs, 1/2 cup melted coconut oil, 1/2 cup honey, 1 tsp vanilla. Add dry to wet, mix well. Add any mix-ins. Spoon into 12 greased muffin tin. Bake 25-30 minutes. Let cool. Store airtight in fridge.

    • David Brownstein

      Heidi,
      She likes this bread, but, does not like it as part of a sandwich. I have been mailing this to her for months.
      DrB

  • Mary Eha

    I am 81 yrs old. Had crohn’s disease most of my life. Had 63 1/2 in removed and faced a complete removal to leave me with a feeding tube and bag the rest of my life. Knew God didn’t want that for me, so asked Him what to do. He led me down a path where I am feeling great. Perfect, no, because I do have some issues caused from wrong medications. But He gets me thru all that. He led me to drink good Ionized Structured Water (alkaline), all organic diet. I went on a diet from he web-site, greattaste/nopain.com She has a no-gluten diet, also. I drink only Coconut Milk. Use nothing but organic coconut flour, coconut sugar and coconut oil. Take a GOOD probiotic. Use the Essential Oils from doTerra. Peppermint and DigestZen for my stomach. Frankincense is a must. Use my bread machine for regular bread, using all coconut products and make a special coconut bread for just eating. I take a supplement from MotherEarthLabs, its all plant based and liguid. Most important, pray and ask God to show you what to do and He will lead you and guide you.

  • Liz D.

    I’ve been down the “gluten free” road for quite a few years and found I didn’t recover from my gluten induced ailments until I really went gluten free. I had to eliminate all sources of gluten including all grains (rice, oats, corn, barley, quinoa, etc.) 8 months grain free and now I’m down 25% on my Nature Throid and off my cortisol, weight down 15 pounds. Feeling much better – meds down, energy up and no more body aches. I’ve suffered with many autoimmune and endocrine diseases which caused me to need cortisol and thyroid but now I understand it was gluten in all its forms that was making me sick. On food, we eat paleo and make our own bread and cookies with almond flour – there are many recipes on Pintrest and some great cook books including Against All Grain.

  • Beth Azrael

    I love Canyon Bake House. The multigrain is my favorite. The hamburgers rolls are fabulous too. The key is to toast the bread; otherwise, the texture is not good!

  • Karen

    Hi Dr. B

    I have had celiac disease for the past 9 years (officially diagnosed anyway). I usually make my own bread because I cannot stand a lot of the gluten free breads out there. Recently though, I have discovered Jennifer Esposito’s bakery, Jennifer’s way and regularly order bagels, rolls and cookies–they are wonderful organic and have a low glycemic level. http://jenniferswaybakery.com/

    I hope your mom –and you have better days ahead!

  • Lil

    Dr. Brownstein,
    Before I recommend a good bread that your mother may like, I have to first explain to you my journey with gluten intolerance. Just like you, I can think outside the box. A question that always bothered me was……..Why could I always eat bread with gluten in the past with no symptoms of IBS and now I can’t? I questioned if it was GMO gluten that I couldn’t tolerate. So I decided to try to find Non-GMO bread and see if I could tolerate it. And sure enough I could with no symptoms of IBS. I live in SW Florida. In Naples, there is a German Deli and Bakery called Pepper’s (239)643-2008. They sell Non GMO bread from Europe. Also, I found out that King Arthur flour makes all their flour from wheat in Canada that is a non GMO farm. So one day, I made my homemade pizza dough with this flour and enjoyed 2 slices of pizza for the first time with no symptoms of IBS also. There also is a fruit market at the Coconut Point Mall in Estero Florida every Thursday from 10a-2p (just north of Naples) and there is a bakery stand there and this man bakes all his bread with King Arthur flour and I love this bread and get no symptoms of IBS. I know it might sound strange to some people but I really can tell a difference in taste with regular flour and King Arthur flour. Even when my relatives from Germany were visiting sometime ago, my Aunt told my Mom this and we thought she was imagining it at the time but now I understand exactly that their is a difference. If she tries this and it works for her as it did for me, I have another tip. The grocery store Fresh Market that has stores throughout US, sells their own brand of Organic pasta noodles from Italy that are of course non-GMO. I about once a month cook a pasta meal and can enjoy it without any symptoms of IBS. Hope this can help your Mom and for you Dr. Brownstein……….you need to get a New Pair of Shoes to keep up with all the ladies in your house. Move over black high heels, make room for your new pair of Loafers :)))))))))

  • Millie

    I like only whole foods frozen biscuits and Vans gluten free cheese crackers. They are awesome!

  • Karen Miller

    Hi Dr. Brownstein!

    The best gluten free bread that I have found is Udi’s Flax & Fiber- It’s FABOULOUS!– I really like to toast it first and then make my sandwich. It is readily available at most Health Food Stores.

    As for her feet- have her walk around in her barefeet as much as possible. Also, I am currently reading a great book by Dr. Roger Thompson called Calcium Lies II.

    Lastly, I had terrible abdominal bloating for over 10 years.- Went to numerous Doctors, to no avail. 6 months ago I started seeing and Integrative Medicine Practitioner- Dr. Nancy Fazekas Grubb– she worked with me on the bloating issue- first trying a natural supplement for 45 days- within 1 week of going off of the supplement my bloating came back. She then subscribed a prescription drug for treating parasites- I can’t remember the name, but I took it 3 times a day for 3 days- after the 3rd day my bloating was gone. I am also gluten & dairy intolerant – I have Hashimoto’s- but under Dr. Grubb’s care and watching my diet I feel fabulous- and all of my numbers are inline.

  • Dr. Brownstein,

    We’ve tried most of the nationally distributed brands:

    Rudi’s (Colorado)
    Udi’s (Colorado)
    Canyon Bakehouse (Colorado)
    Food For Life Sprouted Gluten Free Bread (California)
    Schar (the #1 European brand)

    We’ve also tried some Midwest brands like:

    Thurobread (Minnesota)
    Silly-Yak Bakery (Wisconsin)

    I would highly recommend Udi’s brand – either the white sandwich or whole grain bread. For someone going gluten-free Udi’s is really the best brand to start with. It toasts up well and is the best in a sandwich.

  • Angela

    I have Hashimoto’s and have gone gluten free in the past. It brought my thyroid antibodies down, but I was also pregnant at the time, so I’m not sure if my antibodies went down because of that or because of the lack of gluten. Unfortunately, I started eating gluten again soon after having that baby, so I don’t know for sure (my antibodies are back up again). I’d like to know for sure if I’m sensitive to gluten and dairy, but I don’t know what blood tests to get. Did you do IgG testing for your Mom?

    On the bread front, I just made these breadsticks for my family yesterday and they all declared them indistinguishable from the gluten-filled version. They were extremely good brushed with olive oil and sprinkled with salt and garlic powder. The post comes with a handy video to help you get the texture right. http://glutenfreegirl.com/2012/07/how-to-make-gluten-free-breadsticks/

    Good luck!

  • Dawn

    hi dr. brownstein!

    one more place that i recommend is sugar kisses in berkley, michigan. i’m sure that they would be happy to ship to florida also. the regular white gluten free bread is great! http://sugarkissesbakery.com
    best of luck!
    dawn :o)

  • N

    http://www.glutenfreeda.com
    Contact: Jessica Hale
    Artisan Flatbread, roasted garlic or sun-dried tomato & herbs
    4 flatbreads per package
    Wheat, dairy, non-GMO, no trans fats, gluten free and baked in a dedicated facility.

    If Mom or someone will bake, Elana of http://www.elanaspantry.com, Everything is almond flour based. Dairy free.
    See the Gluten-Free Almond Flour Cookbook.

    NASC

  • hi dr. brownstein!
    i have been celiac for 30 years. i have tried them all. by far the best gluten free bread, and other items like bagels, english muffins, donuts, yummy pies… is katz gluten free. they have such a variety of foods i guarantee that she won’t miss gluten.
    the website is http://www.katzglutenfree.com .
    their food can be easily shipped.
    another place that has some good gluten free is whole foods. but i don’t know how hard it would be get it to her.
    but katz has food that tastes really good!! please let us know how it goes!
    dawn :o)

  • Kathy

    The only good GF bread is Pamelas (make it yourself, but easy) it is so moist and delicious she will never know it’s GF. I make two at a time and slice then freeze with parchment between the slices. It freezes great. I make one batch “wheat” which has two tbs of blackstrap molasses and another version with Italian seasoning and powdered onion. I got these from the package.

  • Pm

    Dr. Brownstein,

    Here is the recipe for gluten free white bread that I make for my mother:

    2 cups rice flour (or brown rice flour)
    1 1/2 cups Tapioca Starch
    1 teaspoon guar gum
    2 tablespoons ground flax seed meal
    1/4 cup extra virgin olive oil ( or coconut oil, or butter)
    3 eggs
    1 teaspoon vinegar
    1 1/2 cups water
    1 package of yeast
    1 teaspoon sea salt

    pre heat oven at 350
    mix dry ingredients together in bowl
    in large bowl add yeast, water, vinegar, oil and eggs
    add dry ingredients and blend
    Pour into 9” x 4” x 4 Pullman loaf bread pan & cover with plastic wrap until rises about 1″ from top.
    bake in oven for 35-40 minutes at 350 degrees

  • Margie

    Dr. Brownstein,
    She sounds a bit like me, except I stick to the diet. I wear Birkenstock sandels when I don’t want to wear Sport shoes, they look just fine and make my feet feel great. Maybe she will go for that. She can wear socks with them if desired. Funky socks make a statement! I’m in my 60’s and love doing that. I don’t much care if certain people don”t like it, they don’t live in my body. For the bread, I avoid it entirely since there is no bread made or any recipie I have ever seen that does not contain Xanthan gum which is a health hazard if you investigate it and a common allergen to a lot of people, myself included. Almond flour is used a lot in “gluten free” recipies which again a lot of people are allergic to, myself included. It’s a matter of MIND OVER MATTER. Do I want to be healthy or not? Do I want those gastric issues back again that I have worked so hard to recover from? That is the ruling question and works nearly every time. I have an occasional slip with the ice cream, however, then I pay for it. Folks CAN live without eating bread products. She sounds a bit stubborn and maybe needs to give in to the fact that she just can’t do that anymore. Once she accepts how her body works now, she can do it!! Good luck Dr. Brownsetin and thanks for sharing with us!! I love your blogs!!!!!

  • Michelle Baird

    Dear Dr. Brownstein:

    Two answers from my Lord Jesus that he wants me to share with you for your Mom and everyone of us is very easy:
    1) Tell your Mom she needs to go barefoot daily outside in nature and sit outside on the ground for good health
    2) Ezekiel Bread is very good to eat for sandwiches!

    Peace and kindness!

    Mrs. Michelle Baird

  • Suzanne

    Dear Dr. B,
    Finally a chance to help you after helping us for years. Ali and I have been GF for a while. I suggest you take a care package to your mom next time. Rumi’s Passion, GF bakery has a faux rye bread that is amazing. White breads, whole grain…… It’s on the way to the airport. Just call ahead and they’ll save you some. I really hate to tell you about the pretzel rolls. The more people know about them the faster they will run out and when they do, it’s a sad day.

  • Peter Dean

    I am a student of herbal medicine. The following herbs could be useful for IBS but individual needs and contraindications should be accounted for. chamomilla recutita, Echinacea purpure and augustifolia together, filipendula ulmaria, Glycyrrhiza glabra, Melissa off. Mentha X piperita and paeonia lactiflora. Hydrastus canadensis could be used as a heal and seal additional to being a mucus membrane tonic. Cabbage juice (white and fresh) is useful for the amino acid therein that is nourishing to the mucus membranes of the GIT. Avoidance of the irritants is essential. I recommend the use of herbal extracts properly dispensed and the dose at the therapeutic level taking into account the synergism present in the formula you select. I wish you well.

  • I forgot. Hapad has good and very affordable inserts. I have severe pronation and metatarsalgia. I have used them for years. I can’t afford permanent ones every 3 years. I don’t have a car and I put lots of miles on my shoes. So far Saucony brand works the best for my issuses.

    https://www.hapad.com/

  • Peter Tomkinson

    As my mother turned 70 years of age her personality was changing, her character was not as we knew her. She became aggressive in words and manner in a way she never had been, nervous and anxious, extremely suspicious and not a little paranoid. The family who knew her so well began to suspect Alzheimers as a p[ossibility but increasingly we were thinking Dementia. She lived on her own and eventually heighbours called and finding her in a terrible state shipped her off to hospital. After a little under a year she was diagnosed as Ceoliac. It took two years to stabilize her condition as best it could having been found so late in life.

    I still vividly remember the phone call I had with her when she was back in her own home and independent again managing her condition without drugs, just diet – a gluten free one. I called the family and said “Vera is back”, the person I knew as my mother had returned in full.

    Put simply “If you learn you are Gluten intolerant and do not eliminate Gluten then you will not be the person you were and are playing with your life”. It IS that serious.

  • Alezz

    What great responses to your question. I can’t help with non-gluten breads as I don’t eat them. Ezkiel that was suggested has gluten in it. Has your mother had what Genova Diagnostic used to call a CDSA to see what is actually happening in her gut (Medicare pays for it) or the Enterolabs.com test to see if she is having an autoimmune attack? I had to go off of soy, dairy, egg whites as well as gluten and have the genes for non-symptomatic gluten intolerance. I also had the Cyrex test that showed I was having a cross reactive response to rice and quinoa. I no longer have Hashimotos. You didn’t mention if your mother has Hashimotos.
    What I might recommend for you because I can understand the emotional stress and pain you would feel regarding your mother is the Emotional Freedom Technique also known as Tapping. http://www.thetappingsolution.com/ “Even though I feel pain…..I totally love, forgive and accept myself”, “Even though I fear my mother is……I totally love, forgive and accept myself” Maybe you might even want to do some tapping with her when you visit her again – because I would think you do have fear of losing her, and how that might happen, and you might want to share your fears with her in a loving way. Best.

  • I supplement with nourishment for my pancreas and with digestion enzymes.

    I suggest Nature’s Own Honey Oat.

  • Debbie laurune

    Does your mother have a gallbladder? She may also lack stomach acid. From my experience, a lack of stomach acid causes food allergies downstream. As you know stomach acid will stimulate bile flow which will stimulate a sluggish gallbladder. Perhaps she has a low functioning gallbladder. I have had similar issues with IBS and the root cause was a low functioning gallbladder (15%) via HIDA skan. I was able to get the gallbladder functioning better for 5 years with supplements and diet.

  • Dani

    I’ve tried numerous GF breads and none are worth it (they may be gluten FREE but they are FULL of other nasties (canola oil, etc.). A better option is to remove all grains. Did wonders for me. I do understand what you are going through, however … you could just as well have been describing my own mother. She has all sorts of gut issues and is looking for a quick fix but refuses to even try going GF … keeps telling me it’s a fad.

  • Lorie

    I love Udis. This brand can be found in the gluten free freezer aisle in most grocery stores. They also have delicious blueberry muffins. All gluten free breads have a different texture from regular beeads, but udis is closest in taste, in my opinion.

  • Terri Lambert

    For dairy sensitivity it is worth trying A2 milk etc or if unavailable traditional cows ( not Holstein), as the older breeds do not carry caseomorphine, the protein that carries offending substance. Many people who exclude modern dairy food can go on to cope with sourdough bread once the gut lining has healed

  • Sue

    We also like the Sami’s Bakery products; especially the tomato/basil wraps. We also like the Paleo baked goods by BASE CULTURE.

  • Larry Betzler

    Dear Dr. B,

    I’m happy to see that you are getting some really good comments regarding thing to try in an effort to help your mother. However, my experience in reviewing most store bought Gluten Free products is though the products may be gluten free, the list of ingredients contains many ofthe same gut busting items like, high levles of sugar, simple carbs, and many other unatural ingredients. Therefore, my belief is that these gluten free products lead to the same gut busting gut problems as the typical prepackaged overly processed boxed non gluten foods. I think the answer is an alkaline diet based on no grains, green drinks, and healthy proteins, etc. Hope this is helpful! My best to you and your mother!

    Larry B.

  • Amy

    I have the hardest time with the gluten free breads as well. I bought a panini maker to make my sandwiches toasted using coconut oil. It’s the only way I can eat the gluten free bread so far. Using different flavors of hummus or avacados as a spread inside – I no longer miss plain old sanwiches. This has been my life saver with sticking to glutin free.

  • Jamie Hasin

    Good Luck, I am with Mom, They taste like…., I use pamelas gluten free flour, may not be an option for your Mom!
    The cookies are amazing and satisfy me!

  • Beth Rogers

    I hear your mother loud and clear. I too have hypothyroid and am on Armour thyroid. I too, have painful feet and find it extremely hard to find comfortable shoes. I too have to remain gluten free. One of the things I did for my shoes was to go to a proper shoe store, where they measured my feet correctly. All of my adult life I was a size 8. I am now an 81/2. Go figure! By simply purchasing the correct size, my feet have thanked me. The fellow who sized me told me of a Nike walking shoe that offers great support. I can’t do the mesh type of sneaker. It needs to be a sturdier composition. The Nike walking shoe comes in a variety of colors. I love them. I have other shoes that I wear for certain occasions, but the majority of time, I am in my Nikes. Also, as far as the bread goes. I am the same way. I just want a sandwich that tastes decent. Many breads leave an aftertaste, or crumble ad are dry. I found the Scher brand of bread, in the multigrain the best. It is not crumbly, and it tastes the best. However, it’s still not what we older folks are used to. So, I toasted my bread one day and it made all the difference in the world! I now enjoy sandwiches again. And the loaf itself is ore on the size of a weight watchers loaf, so it’s not exceeding calorie count. The sandwich pretty much fits in the open palm of your hand. I don’t think it’s so much the brand of bread as it is the fact that she’ll be happier with it toasted. Scher brand is found in the frozen food aisle in the organic section of the grocery. I believe Whole Foods carries it as well.

  • Jen

    Just a couple of other thoughts…. I apprecaite the social, habit, lifestyle issues but there might be something else driving her slight ‘addiction’… what about the Cyrex cross reactivity test for gluten associated food – she could be eating something else which her body recognises as gluten, so ‘needs’ the sandwich as this is what she recognises as gluten. Also, consider associations with sandwiches – what do they mean to her? Time with family? Sitting down to watch her favourite programme with a sandwich? Also, her self esteem, valuing herself stil enough at her advancing age to feel that she is worth looking after, just thoughts…. many blessings

  • Maryke

    Hi, have you checked out the DPP-IV enzyme? It breaks down exorphins such as gluten and casein. And as far as dairy is concerned, I only eat cheese made from raw organic milk and I make kefir from raw organic (mostly) grassfed milk.

  • Clarence W. Coonce

    Dr. Brownstein, Thanks for being there. I tell everyone about you in discussion of iodine and thyroid gland function, etc. I have all of your books. In this day and age, all products are starting to brag that they are gluten free. It is the latest trend, but it will not cure your mother to shun gluten alone. Dr. Natasha Campbell-McBride, in her book “Gut and Psychology Syndrome” shows the original diet developed in the 1950s that does work. Since the 1950s, however, we have been introduced to GMOs and Glyphosate (in Roundup) and these destroy gut lining and cause leaky gut syndorme. Any serious attempt to restore a healthy gut will have to include the avoidance of these. Dr. Stephanie Seneff is the expert on the role that glyphosate plays. Good Luck with this effort.

  • Maryse C

    My favorite GF bread is Johann’s Bread http://www.johannsbakery.com/ It needs to be toasted and it is absolutely delicious. Hope it will help your mother. That is the only one I like and I have tried many.

  • Dayle

    Dr. William Davis Wheat Belly, recommends the WheatFree Market place.

  • Rebecca Cody

    Nobody has mentioned the fabulous breads – both gluten free and otherwise – from Great Harvest Bread Co. I thought they were a Washington State regional, but their website shows locations in Burke and Lorton, VA, Herndon, VA, Johns Creek and Alpharetta, GA, Northville, MI, Okemos, MI

    Some will ship. Their gluten free breads seem just like breads with gluten and taste great, with wonderful texture. They also have franchises available, I see.

    I think they have a lot of organic, but I’m not sure.

  • Barbara

    Most people that are gluten sensitive can tolerate sourdough bread. I don’t mean the sourdough bread that you buy from the store. She would have to make it herself and use natural yeast sourdough starter. It’s absolutely delicious And great for sandwiches.

  • Pat Porter

    Regarding SHOES, I really like Grasshoppers … an unklunky tennis shoe which offers a very secure fit. JCPenny has them and other big stores but I usually buy them on line. For size, you can trace your foot on a piece of paper and measure.

  • Niki

    I make my sandwiches on wild rice rice cakes with hummus on top. When I get a craving for home-baked bread, I go for a mix I can put in my bread maker. Mouthwatering. Stonewall Kitchen has never let me down for taste; I see pizza crust here which would make tasty sandwiches, muffins and scones. Pamela’s also makes a bread machine mix.

  • Maggie Fig

    The only bread I could eat when I went non-gluten was millet bread by DeLand’s in FL. I ordered it by mail and had it shipped to me, because all the ingredients satisfied my dietary needs (no sugar, no preservatives, no gluten). And toasted, it was absolutely deeeelish!!! I hope that if Ruth tries this, she will be as pleased as I was, and that your suffering will come to an end.

  • Definitely AGAINST THE GRAIN brand, it’s high in tapioca though, which sometimes cross reacts.
    (You are so cute, she suffers, you suffer… lol!)
    When I go to Florida to visit my mom, I’m going to go over and visit yours and make her a REAL sandwich, bless her heart!

  • Josie

    There’s a bakery just outside of Dallas called Local Oven that makes wonderful gluten free bread products! Their sandwich bread would make your Mom happy. http://www.localoven.com They supply a lot of restaurants but you can also buy directly from them, including on-line.

  • C. Ann

    Sourdough bread handmade with farro, rye, and a minimum of organic bread flour seems to be gluten “free”. I have a problem, but found that sourdough eats up any gluten and makes it digestible. Farro and rye have very weak gluten and a different type. I don’t get a high rise, but the no knead bread, if handled carefully and made peasant style makes great toasted sandwiches. There is a home baker here in Denver that makes super high rise sourdough bread and it is delicious, light, good texture and digestible. Jovial.com has some great no knead bread recipes (farro cannot be kneaded, nor can rye) and I have had great success with a traditional German Rye recipe (just google)
    I also found that drinking raw goat and cow milk and cheese made from it, (also yogurt and kefir) makes the dairy digestible and healthy. I get very sick from even organic pasteurized/homogenized supermarket milk. If you can get low heat vat pasteurized goat milk, from a local dairy or even A2/A2 cow’s milk, low heat vat pasteurized, few of the gut problems occur. You should also make sure that the feed for chickens, cows and goats is organic and not GMO.

  • George Yancho

    We did not replace our gluten with non-gluten. We went paleo. Their is still giladin in grains or cross contamination. at 2ppm she COULD be affected. Gluten ease would be a good bet when she gets into trouble. Not to be used to cheat with though. And of course watch out for hidden gluten bandages ect. I have the same problem with my mom and dad 87, and 90. He had made an appointment to see you but did cancel. Just gotta love them where they are at.

  • Karen

    I’m going to save you some time. I try to eat gluten free and get my family on board. My husband, like your mom, finds the bread dry for sandwiches. Most stores sell Udis. It’s probably what your mom had. I’ll tolerate gluten free bread and even I find Udis pretty unsavory. I have tried one at a girlfriend’s house that was great. She said it cost a small fortune but I’ll find out what it was and let you know. My son has issues with dairy but via a weird round about thing that he likely has a malabsorption disorder. However, if he drinks goat milk raw, something about the capra fatty acids (you’d know better than I) helps him digest everything he desires with ease. So, I don’t know if it applies but your mom might get away with minimal dairy and gluten once or twice a week if she has raw goat milk. We’re all better off without gluten but if she is going to cheat, it might keep you from suffering.

  • Patricia Roth

    Wow! I can’t tell you how much this blog has helped me!! Thank you so much. I’m 74 and deal with the some of the same issues. I’ve been gluten free for several years but I never gave dairy a second thought. Thinking my ancestry would make dairy a good choice. I’m grateful to Dr. B and all the wonderful people who responded. I will definitely try some of the breads suggested and nix the dairy. Happy feet and digestion are worth the effort.

  • Cheryl

    Please Dr. Brownstein, do not go with the advice on Sami’s bread. He claims there is no gluten in his products, but he cross contaminates, and millet does act like wheat in the body. There is a cross reaction.

    I honestly do not believe there are any good gluten free alternatives when it comes to bread, unless you make it yourself.

    Here is a recipe for flatbread. Never made it, so I do not know how good it is. I know it is hard to see loved ones go against the advice of medical establishment, I know I have a husband who is doing what your mom is doing. He claims he feels fine after eating wheat. However, he is making an effort to get gluten out of his diet.

    Ingredients
    • 1 ½ cups blanched almond flour

    • ¾ cup tapioca flour

    • 1/3 cup (2 TBS whole seeds) ground flax or ground chia seeds

    • 1 teaspoon xylitol or raw honey or 7 drops liquid stevia

    • ½ teaspoon baking soda

    • ½ teaspoon sea salt

    • 3 organic eggs

    • 1/3 cup plain organic yogurt, preferably full fat or low fat

    • Any dried herbs with sea salt– Italian seasoning, Frontier Adobo Seasoning blend (my favorite!), or whatever seasoned salt you like

    Directions

    1. Pre-heat oven to 350º

    2. In a large bowl, combine almond flour, tapioca, ground flax or chia, xylitol, baking soda and salt.

    3. In a small bowl, blend eggs and yogurt with an electric mixer for about 30 seconds.

    4. Add the egg mixture into the dry ingredients and use mixer or stir to combine until it forms a sticky, wet dough.

    5. Pour batter onto a 12×16 jelly roll pan/cookie sheet lined with parchment paper or asilicon baking mat. Smooth batter out with a spatula over the entire surface area, so it is thin and even.

    6. Sprinkle herbs of choice and sea salt (if you’re using a salt-free seasoning blend) evenly over dough.

    7. On center rack of oven, bake at 350º for 8 minutes, or until a toothpick inserted into the center comes out clean. Don’t over bake or it will be too dry.

    8. Cool and cut into desired size. I like using a pizza cutter to do this.

    • David Brownstein

      Thanks for the recipe. I will try it out as I also have two children who are gluten-free!
      DrB

  • Kim

    Canyon Bake House – Gluten Free 7 Grain Bread or white is the preferred bread in my house by my son and husband. It is a softer bread and found in the freezer section.

    I have just found you and your site so I am not familiar with your beliefs and treatments. One thing I have found very beneficial is seeing a NAET specialist. Visit http://www.naet.com for information. She has eliminated my gluten ‘allergy’. Although I still try to avoid it there are times when I know I have eaten it and I have not had the discomfort that I had previously. It may seem a little ‘out there’ but it does work. It might be a happy medium for you and your mom. She can have the things she enjoys, dairy and gluten, and neither of you will need to suffer.

    All the best!

    • David Brownstein

      HI Kim,
      I have been trained in NAET for years. However, my experience has shown that even with NAET it is difficult to fully clear a gluten allergy. I will revisit this one with mom.
      DrB

  • Elaine Godinez

    Sigh. I just want to let you know you are not alone. My mom is 87 and she tells me she is in so much pain. She takes vicodin every day. But her symptoms are just like mine, and I cut out wheat/gluten and dairy and am so much better. I gently suggested she TRY to go off dairy and wheat to just see if she feels a little better. She said, no, I don’t have any patience for that. She doesn’t believe that what she eats is the problem. When I visit my mom and dad they think I’m kind of a kook. They ask–well, what the hell DO you eat? I say: delicious vegetables and meat. It is kind of hard to argue with my dad. He is 97 (ten years older than my mom) and still drives a car and plays golf 3 times a week. Jumped out of a plane at ninety and rode in a hot air ballon at 95. Eats whatever he wants, nothing organic. Hmmm. Everyone is unique. That generation is pretty hard to persuade! Just love them, is my only conclusion.

    • David Brownstein

      Elaine,
      Unfortunately, as I suffer, you suffer!
      DrB

  • Wendy

    Hi, LDN (Low dose Naltrexone) may block gluten that stimulate the opioid receptors, but not how GMO corn may hurt the gut lining. I am glad you posted about your mom. Many people maybe going through the same thing with their mom. My mom doesn’t want to change how she ate, but food was healthier before. She wants TV dinners/;premade soup, but it is easy to cook a meal. She can do it. She bakes cookies etc and missed birthday cake recently. She doesn’t want to change. She said how can I be Celiac and get to this age? All I know is she may have gotten outside more in the sunlight which helped heal her gut lining with the Vit D and used to cook by scratch which may have avoided a lot of gluten. I would hate to have her die due to lack of taking her thyroid medicine or due to not absorbing nutrients due to Celiac which she could fix. God will take her eventually anyway even if she takes LDN which would help her absorb nutrients. To ma a person should not die due to simple preventable things. People tell themselves when to die. Some people in nursing homes get drugs that hurt them and don’t get the Celiac diet or Vit B12 methylcobalamin shot. I would love to see an Alternative medicine nursing home or Assisted living home where people could heal/thrive from natural help instead of getting drugs that cover symptoms and keep them quiet/like zombies who don’talk. They could heal there with natural help and graduate out of there and learn to be independent by Celiac help. If they were lonely…they need to be with others, but not die 6 months after getting into a nursing home due to depression or lack of real help. LDN may help depression/gut lining/energy/adrenals/eyes/block hidden gluten/help personality/help the liver detox and much more. LDN is saving my life. Best wishes to you and your mom.

  • I’ve heard that a place in San Francisco called SRSLY Bread (Seriously Bread) at http://www.breadsrsly.com has some of the best tasting gluten free bread around that you can order on-line. I have never tried it, but I know someone who swears it’s the best. Since your mother lives on the East Coast, she may not like it because it is a San Francisco Sourdough gluten-free bread. It’s a California thing I suppose . . . Good luck!

  • Sherri

    My favorite GF and dairy free bread is “Three Bakers”, manufactured in PA phone # 570-689-9694. Whole foods where I live in CA carries this in the freezer section (cinnamon bread, 7 ancient grains, great seed and a white bread) I like this brand better than Udi’s or Canyon Bakehouse. Good luck with dear old Mom! A good sweet treat to try is a brownie that Whole Foods carries ( the Inspired Cookie.com) you would never guess that this is gluten-free, egg- free, dairy-free and wheat free!

  • Darla

    Hi! My son has an allergy to gluten and dairy. He loves Udi’s Soft & Hearty Whole Grain Bread for sandwiches. So Delicious carries some wonderful dairy free products. We like the Unsweetened Coconut Milk USDA organic & the Greek Style So Delicious cultured coconut milk “yogurt”. She will find that she can go gluten and dairy free if she has substitutes for the foods she enjoys. She won’t miss the gluten and dairy because she will feel so much better. Having a high protein breakfast will also help overcome her cravings for gluten and dairy.

  • Tracy Heinz

    Canyon Bakehouse hands down! Most Target stores carry it too! So it’s easy to find. Also, a good gluten free sourdough is Cook’s gluten free sourdough, usually in the frozen section of health food stores. Fantastic toasted! I’ve been gluten free for 3 years now after finding out I had antibodies for gluten and dairy. It is really tough at first. I tried to be in denial about the dairy, but recently I have cut that out too! I wish your mom all the best!

  • Cindy

    I love Pinterest! My favorite cookie recipe is a GAPS recipe. It is simple with few ingredients. Search Pinterest for GAPS chocolate chip cookie recipe. I use dark chocolate chips without dairy.
    I make my son King Arthur gluten free bread mix. It’s very good. It makes a large loaf. I avoid grains. I love almond meal and coconut flour. Lots of wonderful recipes on Pinterest. I have a board called “healthy desserts – grain free, low sugar” – Cindy Waskul

  • Kim Martin

    Dr. B, you are hilarious. And a good communicator. Your mom must think there are no sandwiches in heaven so she’s got to eat them now. Personally, I think sandwiches are the main food in hell, but we all have our opinions, right? Anyway — I haven’t found any gluten free breads that are good except that one from Costco that your mom says doesn’t make a good sandwich. She is a piece of work, isn’t she? Best regards from Frisco, Texas. I am grateful to your for your iodine book and this blog. Thank you!

    • David Brownstein

      Kim,
      You have me laughing! Thank you,
      DrB

  • My family went gluten free, and now we follow a paleo diet so we don’t rely on bread as a staple. As we made the transition, I made bread using Pamela’s brand gluten free bread mix. It was the best I tried and easy to make without a bread machine (probably easier with a machine). Udi’s and Rudy’s multigrain gluten free breads were decent, but overall I don’t think packaged gluten free breads are great. Both these breads can be found in the freezer/natural foods section of the supermarket if they carry them. We now make sandwiches using homemade gluten free pancakes. This is certainly not a sandwich bread, but it makes really tasty sandwiches. Homemade pancakes can be made sweet or not so sweet. They freeze well and can be thawed or heated in toaster. Elana’s pantry has a good recipe for silver dollar pancakes. We also make pancakes using plantains or bananas. The Paleo Mom has a good nut free bread recipe. Good luck!

  • Linda Traylor

    May I comment on good shoes that make the feet feel good and are also stylish. They also come in tennis shoes as well as other designs. Read about them and decide what you think. They have stopped all my foot pain. Vionic with Orthaheel. the largest selection is found at QVC.com and the shoes are recommended by Dr Andrew Weil.

  • Julie Barron

    Many years before I ever heard of “Udi’s bread” my friend, Robyn, would talk about her father’s devotion to making great bread. In my opinion, his Udi’s G/F white sandwich bread (which seems to be available everywhere, even Kroger’s) is the closest thing to gluten bread!
    For sandwiches: TOASTED Udi’s G/F white sandwich bread
    For warm fresh bread out of the oven: Udi’s G/F Baguette and/or Dinner Rolls (frozen)

  • Faith

    Bittersweet Bakery, Eagan, Minnesota
    Very good and owned by a family with Celiac

  • Jane Findley

    Greetings Dr. B,

    You have helped my family immensely–here’s a good turn back to you and yours.

    This recipe is a GREAT gluten-free all-purpose flour mix. The site is loaded with common sense GF tips too.

    http://alittleinsanity.com/all-purpose-gluten-free-flour-mix-recipe/

    –From Erika’s blog post on 8/20/2013 (Kudos, Erika!)

  • Sami’s Millet Flax bread is the best I have found, and I have tried them all!

  • P. Casey

    I forgot to mention — “Against the Grain” bagels are in the frozen bread section.

  • P. Casey

    “Against the Grain” gluten free, sesame bagels.. Put one in microwave for 20 seconds, power 5. Turn over and 15 seconds on power 5. NOT a typical thick bagel.

    Slice and use for sandwich or toast lightly and add cream cheese and jam.

    I buy two bags a a time — Whole Foods.

    Best I have found and I’m not gluten free.

  • Joyce

    I have avoided gluten for 11 yrs. Gluten free breads that make sandwiches that don’t crumble :Ezekiel 4:9 in freezer section
    5+ variety. Keep in freezer.Remove the slices as needed into plastic zip place in refrigerator. Toasts also.
    Boars’ Head lunch meat-gluten free. Both available Publix grocery in FL. Have a gluten free person go shopping with her
    hands on education might educate her .There are many products locally & on line. Cook books, dessert books, etc.

  • Bria

    We have a bread machine, buy gf bread flour mix (or make your own if you have a thermomix).
    Can make fresh good tasting bread anytime, minimal effort.
    Even my 6yr old thinks it tastes good.

  • I often make my own, but if wanting the ease of store bought, we like Canyon. Someone else mentioned it, too. It’s not as dense as some others, holds together and tastes good. I really like the deli rye. Good energy to your mom!

  • I know it’s not sandwich bread but Yehuda brand GF matza is the BEST! we eat it with homemade chopped liver and egg salad, almond butter, whatever you would have eaten on matza. Just butter and salt (ghee). You can even make fried matza…

  • Judy

    Can’t recommend any of the GF breads nutritionally, but as for taste Canyon Bakehouse is by far the best tasting. Try ‘Glutenza’ to offset some of the gluten damage. I have been gluten free for 15 years. There may be more options out there today, but they should not be confused with with healthier, but a substitution that is simply anti symptomatic. Good luck

  • Lori McHugh

    Canyon Bakehouse is wonderful. I even got my husband to eat it. His only complaint was that the slices were too small.

  • Terry

    Dr. Brownstein, I understand your dilemma. My mom, aged 88 has multiple issues and freely gives advice but doesn’t always receive advice well. I have been on a gluten-free diet for almost 8 months now due to gluten sensitivity, Hashimoto’s, & other issues. Going gluten-free was difficult because, like your mom, I just wanted a sandwich. However, because I feel so much better without gluten, I will not go back. Perhaps her ‘cheating’ trends more to, “I’m 82 and I ought to be able to eat what I want!” I purchased some e-books via healinggourmet.com by Kelly Herring. Although I have not tried the recipes yet, they look easy, are well explained and thoroughly tested.
    Regarding the osteoarthritis……I have osteoarthritis of my knee and suffered from pain and swelling for quite a few years, Then I heard about astaxanthin from Susie Cohen……after about 3 months of taking 12 mg/day, it has truly been like I never had a knee problem. I religiously have taken it for several years now and highly recommend it! I do hope your mom has a change of view soon so that neither of you suffer. Best wishes for health and peace of mind!

  • Mary Kubik

    I recently picked up a copy of “Gluten Free Living” magazine, and they taste tested the most popular gluten free sandwich breads. Their taste testers (some of which were gluten-eating individuals) liked the Glutino white sandwich bread the best. My son, Gregory, likes Whole Foods gf light sandwich bread, but it has to be toasted first. GF Living said that the Glutino bread was the best when they ate it straight from the bag and also when they toasted it.

  • Patty

    Try Rumi’s Passion Gluten Free Bakery in Plymouth, MI.. I hear they have awesome gluten free baked goods.

  • Lori McHugh

    Udi’s has delicious French baguettes. They taste like the real thing. Also the Deland Bakery in DeLand, FL has great millet products.

  • Alice (Thiessen) Harper

    I make Squirrel Bread which has a base of almond flour and contains only nuts and seeds. This was my answer.
    SQUIRREL BREAD
    (Many Nut Bread)
    This bread is quick, delicious, and loaded with protein from the many nuts buried within. The high protein nut flour options are such easy and tasty options compared with processed grain flours (once even the most organically-raised grain is cracked, much less ground into flour, it has been processed and should be used within 24 hours or the oils will go rancid upsetting your health balance).
    1 ½ C almond flour
    ¾ C arrowroot flour
    ¼ C flax seed meal
    ½ tsp sea salt
    ½ tsp baking soda
    4 eggs
    2 tsp raw honey
    2 tsp apple cider vinegar
    ¼ C pecans coarsely chopped
    ¼ C hazelnuts, coarsely chopped
    ½ C pistachios, coarsely chopped
    ¼ C pumpkin seeds
    ¼ C pine nuts
    ¼ C sesame seeds
    1. In a medium bowl, combine almond flour, arrowroot, flax meal, salt and baking soda
    2. In a larger bowl, blend eggs 3-5 minutes until frothy
    3. Stir honey, vinegar and oil into eggs
    4. Mix dry ingredients into wet, then add nuts and seeds
    5. Pour batter into a well-greased loaf pan
    6. Bake at 350 for 30-35 minutes, until toothpick inserted into center comes out clean
    7. Cool and serve

  • Kathleen

    Try Guiltless Foods, gluten and dairy free breads, cookies, pizza, muffins.
    Made from seeds like flax, pumpkin, chia, hemp and sunflower.
    A husband and wife team in Austin TX, they are health and wellness professionals who wanted a healthy alternative for their clients. They also ship.

    http://getguiltless.com/collections/all

  • Sue Schenk Drobny

    Yup, Essential Baking Company of Seattle, as sold by Costco in many places across the country, as mentioned above. But the idea of putting the sandwich ingredients on top of salad is a good one….as is the plantain recipe for tortillas, I tried those myself last night. Good luck with this, I have gone thru similar experiences with my parents. Sometimes you have to let them do what they are going to do, you can’t control another person. You can tell her you are worried for her safety if her health goes south, and hope that gets to her, but you can’t control what they are eating….

  • Lynn in Tallahassee

    Dear Moderator,
    Sooooo sorry! There is a typo in the third line from the bottom of the response I just submitted. I meant to say “…your mother should be able to find it.”! Can you please correct that for me? Thanks!!!

  • Nancy

    I understand her point completely. I buy one small loaf of gluten free bread from a local bakery. My husband and I share it and it has to last the whole week. It is primarily a rice based flour but does have other gluten free flours mixed in. But I must confess a year ago I probably would not have loved it so much. But after giving up ALL breads it’s for a year it’s like candy now. I don’t think your going to find a commercially made gluten free that begins to have the texture she is looking for. Look for local baker ies that produce it fresh. I get mine through my local CSA.

  • Dick

    I vote for Canyon Bakehouse breads and for Happy Camper bread. I have access to Happy Camper locally here in Portland. I can get Canyon Bakehouse at Natural Grocer’s at least in the western part of the country. There is also a local Portland bakery that provides great bread: New Cascadia Traditional Bakery.

    I also ate Sami’s bread in the past but at the time they were not guaranteeing that their Millet & Flax bread was gluten-free. One big plus for Sami’s is that they ship and the bread keeps very well in the freezer!

  • Moxie

    I’ve tried so many gluten-free bread brands over the years and the best ever is from Three Bakers gluten-free bakery. Their Ancient Grains gluten-free bread is excellent, both taste and texture. I’m mostly grain free now and make my own coconut flour bread, but once in awhile I crave a real homemade grilled cheese sandwich. This bread works beautifully. They have several other sliced bread varieties as well as buns, rolls, and pizza crusts. In comparison, Udi’s tastes like cardboard. I highly recommend the breads from Three Bakers. http://threebakers.com/

  • TnDoc

    Dr. B…. An old MD here working in medical cannabis for the past couple of years here in WA… I am a board certified ophthalmologist for 40 years, but resigned an academic position last year after final frustration over the deterioration of the mainstream medical system over my career. I have been using your site as a reference for my patients for years. I have now seen hundreds of patients and many with IBS/UC/fibromyalgia – probably 90% are sensitive to wheat products and benefit from a “gluten free” diet. I have come to understand that is is not so much the gluten, as it is RoundUp. Some of my patients seem to tolerate organic white sourdough bread fairly well, but I try to get all to go “gluten free” for at least 6 weeks. It appears that many of these immune dysfunctions may actually be CBD deficiencies. So,,, I would suggest sending her some CBD only drops (available from various souces), as these can be shipped into FL, I think. …Anti-inflammatory, immune-boosting, etc. I have seen many positive results in these patients.
    Ribert.

    • David Brownstein

      Dear TnDoc,
      She is on CBD oil. I hope this helps her,
      DrB

  • Terri

    Dear Dr. Brownstein and Ruth:

    The very best is Johann’s bakery. It can be ordered online here: http://www.johannsbakery.com/

    The ORIGINAL and CINNAMON-RAISIN flavors are SO good—BUT! They need to be TOASTED a long time to get that flavor and chewiness like ‘real’ bread. WORTH THE WAIT!

    For store brands Canyon Bakehouse is easy, delicious and soft like ‘real’ bread.

    Good luck to you and yours,

    Terri Watson

  • Michelle

    If she is willing to use a mix and bake it herself, King Arthur Flour has a great boxed mix that is easy to make and full proof. Not a health food, but for the occasional sandwich… They sell the mix in most grocery stores. I have also found some good recipes on this site http://www.thebakingbeauties.com/category/bread
    I agree most of the packaged breads aren’t that good, but they are better than nothing and if you toast Udi’s it is pretty good. The Udi’s bagels are good too.
    Good luck!

  • Larry

    Simple Mills Almond Flour Focaccia & Sandwich Bread Mix….this stuff is amazing and they make muffin mixes as well!!

  • Tom

    Not sandwich related, but with the gluten, I thought this might be helpful. I have been using “Nourishing Traditions” recipes and guidelines to make grain related foods. I have found that even family that has trouble with gluten can eat my whole wheat biscuits without any symptoms at all. The trick is in soaking the flour 24 hours according to certain rules. It’s a lot simpler than it sounds, but does take a little planning. We have found many benefits to the soaking, sprouting and fermenting of grains, making them very digestible even to those who are sensitive.

  • Ed Rice

    Dr Brownstein, if you can find it in your area, Canyon Bakehouse is an excellent gluten-free bread product that is just about indistinguishable from wheat breads. I’m gluten-free and rarely eat grains at all, but occasionally let myself go with a loaf of one of these breads. Another plus to these is that they do not use vegetable oils in them, which I also avoid. They have a number of different kinds of breads and they’re all quite good. I even occasionally make toast and it is like, well, toast… with lots of grassfed butter, with my pastured eggs.
    Ed

  • Sami’s Bakery in Tampa makes a fabulous line of GF & vegan millet flax bread products. My hubby and I love this bread as much as we did any other bread for toast and sandwiches. It has normal bread consistency and is not crumbly or gummy. Please see their website, samisbakery.com. I believe Sami’s bread is available throughout Florida so your mother shouldn’t be able to find it. I’ve heard Udi’s is good but it contains egg so I haven’t tried it. Hope this helps — It’s a pleasure to return a favor to you, Dr. Brownstein!

  • Brenda

    I find that if I toast gluten free bread (most commercial ones) that they make a much tastier sandwich. She might
    try this.

  • Mary

    I really like franz’s gluten free 7 grain bread, franzbread.com. I buy it locally.

    I also like Schor’s White Classic GF bread. I order it online.

    My Catholic church started offering “low” gluten hosts for communion. Studies have shown they are so very low gluten that they can be used by Celiacs patients, yet acceptable by The Catholic church for communion. That is what has made me totally gluten-free.

    Best wishes to you and your mom.

  • Grace

    There is an amazing gluten free bakery in Vancouver, BC called Panne Rizo http://www.pannerizo.com . Their breads taste like cakes and they freeze well. Worth making a trip 🙂

  • Cindy

    Austin, texas is home to a fantastic gf bakery called Misty Morning. My family uses her breads for gf sandwiches in our cafe and are always flooded with compliments as to how good it tastes (“not like gluten free”). I happen to b the gf dessert maker and have tried to duplicate her bread without success. I THInK she would ship it, but I don ‘t know that anyone has ever asked.
    Good luck with your mom coming around. I do know what it is like to watch someone suffer with gluten intolerance while dismissing the advice and recommendations of those who love them. It’s hard.

  • Karen

    Try MyBread brand flat bread: found in the frozen gluten free bread section of Whole Foods. Great for sandwiches!

    For a ‘homemade’ loaf, try the Breads By Anna bread mix, Gluten and Yeast Free. Found also at Whole Foods in a brown bag. great to go with soups, or just for a slice with Earth Balance Coconut Spread. Delicious!

    Hope this helps!

  • HARVEY MALTZ

    The best gluten free bread is made by Eli Zabar under the name of Eli’s bread. I’ve served it to people witout telling them and they commented on how good the bread is.It is costly but it is worth the price.I have been shipping it to California since my daughter is GF and freezes them and uses them as needed.Sadly, it is available In the NY

  • Leslie

    Deland Bakery is in Florida and makes some excellent GF breads.
    DeLand Bakery
    933 N. Woodland Blvd.
    DeLand, FL 32720
    Phone: (386) 734-7553
    Fax: (386) 734-0404
    contact@delandbakery.com
    Their products are also sold at Whole Foods Markets.

    The Kroger Grocery where I live carries Three Bakers breads in their freezer that I really like. I pull out one or two slices at a time and toast them for sandwiches. http://threebakers.com/

    Best wishes to you and your mother.

  • Sandy

    If she lives near a Whole Foods, I recommend the white frozen sandwich bread
    that is made by Whole Foods. I use to keep in freezer and warm in microwave
    (Which I know now is a no-no) but could warm in oven. Makes it soft and yummy – I also
    love the gluten, dairy, soy free veganiase. Udi’s makes a great frozen cinnamon raisin
    bread that is wonderful warmed with butter for dessert

  • Ana

    Dr. Brownstein, I can relate to your mother’s dilemma and your frustration. I have hypothyroidism and have had to give up gluten and dairy to free myself from a range of symptoms. My mom also has Hashimotos. She cheated at first like your mom but has improved with time and feels the difference so I don’t have to remind her why we eat this way. It can be extremely challenging to convince loved ones they will feel better by giving up their favorite foods. Has your mother tried a 30 day elimination diet? Sometimes the bad reactions to reintroducing problem foods can be very helpful in motivating us to make a longterm commitment.

    Bobs red mill sells a gluten free garbonzo based flour. Chickpeas impart a strong flavor so I add a lot of spices, mainly cumin, salt, and garlic powder. Mix with water to get the consistency you want. Then fry in olive oil and you have ‘bread’ like pancakes fairly quickly. We dip them in zaatar & more olive oil, which is really delicious or use for a sandwhich. For baked goods, I use a rice/ tapioca based flour. Arrowhead mills is pretty good. These alternatives are high in carbohydrates so its best as a once in a while treat. Hope your mother gives it a try and reaps the health benefits.

  • Susan

    Rudisbakery.com (Boulder CO) bakes organic and gluten free breads. Haven’t tried gluten free, but I think their organic breads are very good. They are sold here in the metro Detroit area, Whole Foods, Better Health, Target, Kroger and are probably found in most major cities. Amazon.com also sells their breads. Hope your Mom finds what she likes!

  • Diane

    My favorite GF bread is by The Essential Baking Company in Seattle, WA. The bread is sold in a 2 pack at Costco and comes to less than $4 per loaf. It is a dark, super seede, multi grain, dense bread with great flavor. Prefer this bread over all others a it is good toasted or not.

  • Batzion

    I have full-blown Celiac disease and cannot even look at a picture of anything containing gluten without getting sick (kidding, but you get the idea).

    Your mom has three choices:

    1. Accept the fact that gluten-free bread will probably not taste the same as regular bread, but some of it comes close! My favorites come from Whole Foods. Here is a list: http://www.wholefoodsmarket.com/gluten-free/gluten-free-products. My favorite among the bunch is the Sundried Tomato & Roasted Garlic Bread. It tastes divine toasted with butter.

    2. Try making lettuce wraps instead of using bread. You’d be surprised at how easy it is to get used to lettuce wraps because you can jam them with everything you like and avoid the calories and evils of bread and gluten. I use Romaine lettuce.

    3. Buy a bread machine and make your own gluten-free bread. There are a zillion recipes online. Maybe her dear son would do that for her ;-). I have never made my own because I live by myself, and it’s not worth the hassle.

    I’ve read that REAL sourdough bread is supposed to be safe for people with gluten sensitivity because of the fermentation but don’t know anything beyond that. Have not tried it.

  • KDG

    I have found that vegetables make the best substitute for bread. I use zucchini ribbons instead of pasta, lettuce and kale leafs instead of tortillas and vegetable strips instead of tortilla strips. The problem with the gluten free foods is that many of them are processed or bleached and those are not healthy. I have found that Donna Gates’ Body Ecology Diet is the best way to get rid of the gut permeability symptoms that you are describing. Coconut oil, avocado, bone broth and fermented foods help to heal the damage that the GMO grains have caused.

  • Ang

    When I was eating sandwiches Udi’s & Rudi’s were the best I could find and they are better if toasted. Now I eat my sandwich fixings on top of a salad.

  • Melanie

    I agree with your mother. There is no good gluten-free bread for making sandwiches. I have given up and instead wrap my sandwiches in lettuce or sandwich between rice crackers. I also agree with you. She will never feel better until she goes 100% gluten free. I never cheat on gluten. I, on rare occasion, do add a little dairy, such as butter or cheese (I never drink cows milk) and usually experience stomach aches and bloating.

  • Wendy

    Hi, Gluten free bread may have GMO corn in it and some places make regular bread…clean the kitchen and make gluten free bread and use the same pans/oven etc. Eating rice instead of bread may help or use special bread machine to make own gluten free bread what you know for sure is 100% gluten free. There are recipe books and demos on Youtube.com about making gluten free bread.
    My mom is the same…is not helping her health. When they feel loved they may help their health more. LDN may help block hidden gluten and then she may have a greater social life and more reason to stay healthy. My mom has a dog which is great company and gives her a reason to stay on this earth longer to care for it. A pet may help.
    I eat at a Chinese restaurant that cooks special for me rice/veg/tea/extra mushrooms..no meat since that would use the woks that have MSG/gluten in them. The meal there heals me.
    Any gluten takes me 1 1/2 months to heal before I absorb from vitamins or supplements. LDN taken at night is stronger than the day and may help tremendously and help depression which she may have as it raises oxygen in her brain after rebuilding cells due to more nutrients absorbed.
    Aloe/slipper elm, Vit A 10,000IU, glutamine, green tree, valerian (helps sleep also) may help heal the gut lining, but a person needs to try to eat 100% gluten free.
    Best wishes.

  • Jen

    We use Udi’s for toast & grilled sandwiches. Could she make her own GF bread?
    Our elderly loved ones have lived their lives in a certain mindset for 70, 80, even 90 years. There is unfortunately no way we can force them to change something they’ve done for decades, regardless of how they suffer. You are a good son in loving & caring for your mother’s well being 🙂

  • Rita

    I love UDI’s, it is the closest thing to regular bread.

  • Lori

    Kathie in Fort Lauderdale. I’m Lori in Fort Lauderdale and interested in knowing where you purchase this gluten free bread? Name of store,address. Thanks

  • Denise Gill

    Gluuteny in Pittsburgh, PA has a variety of gluten free, dairy free products. I have found all of their items to be very good. They have a local store but also ship items. http://www.gluuteny.com

    Whole foods makes a gluten free sliced bread that works well for grilled sandwiches.

    On another note, thank you for your work in the field! Your books and blog have helped me immensely on my journey with Hashimoto’s.

    Sincerely,
    Denise Gill

  • Judy

    I wouild suggest your Mother try Aldi’s store for Gluten Free bread. It has a nice soft texture for her sandwhichs. Cheaper than some of the other store brands. Hope she tries it and likes it.

  • Jeri

    I understand this problem and relate to your mom’s frustration about inferior GF products. I cannot eat gluten due to asthma, and am also allergic to all dairy and egg products. I have a number of suggestions for you and Ruth. samisbakery.com in Tampa, FL. 877 989-2722 has a variety of breads, bagels, crackers, & more. Some protein and fiber content. They will mail orders.

    julianbakery.com in Oceanside, Calif. will also mail orders. Some of their breads have higher protein and fiber and low carbs. They have breads and a variety of other items. 1-800-9827323

    happycampersgf.com has high fiber & protein buns, slice bread, & raisin cinnamon bread.

  • Elaine Lemieux

    I used to have the same symptoms of so called IBS. I used to get a capsule at the local health food store that secreted peppermint into the intestines. They no longer have it and I don’t recall the name. I wish I could find it again, but maybe you can. It worked for me.
    I am also a yoga teacher. Reflexology at bedtime and foot movements for the joints are a godsend. Good luck to you both.

  • Udi’s breads are good toasted and make great sandwiches.
    I just discovered the bread mixes(flours) made by Maninis; it makes sandwich loaves that are as good or better than regular bread. They use ancient grains and are free of rice (arsenic), etc.
    Good luck,
    IRIS

  • Jennifer Tesler

    Dr B,
    Check out Jennifer’s Way… This girl is awesome and has a great story and gf bakery that ships out of NYC. Also, Pure Knead in Atlanta has great products… They are available at Kroger’s and also ship… My son’s school orders sub sandwhich bread from their that he swears by – and he is newly gf and 16 so that’s a testimony. Otherwise, I started a fb page here in Atlanta to help with food product reviews as well as safe places to eat out… I have not tried but outside of above two… target and aldi’s both are suppose to have a new soft white (non frozen) bread out that has great reviews. Another great option is get her a sandwhich press… Gf bread is much better toasted!
    Magnesium oil helps tremendously with my foot pain.. But I still watch the gf bread/carbs- they still tend to spike my pain if overdone… Hope this helps!
    Hugs,
    Jennifer

  • Wendy

    Hi, LDn 3mg may help block the hidden gluten and make her ok. Hair test for minerals may go up and heavy metals may go down with LDN. If she can’t take it at night since it gives energy…then in the day with no food like thyroid medicine. Certified gluten free may have 20 ppm of gluten…too much..microscopic gluten hurts me.

    No gluten/dairy/soy/sugar/GMO and vitamins/good oils, LDN and detoxing help me suppress my MS. Vit D3 5000IU, zinc, fish oil 2000mg, 20000mg of evening primrose oil. 2000mg of lecithin, krill oil, coenzyme Q10, rhodiola, Mg citrate, Vit C, Nature’s Plus- Source of life multiple, HCl and enzymes with meals, dairy free probiotic, Vit B12 methylcobalamin shot/spray/under the tongue kind/intrinsic factor kind, MTHF folate, coenyzme Q10, rhodiola etc .which helped my brain/body work right again. Gluten is wheat/barley/rye..oats may act like gluten with avenin. GMO corn/soy/canola oil may hurt.

    Sunlight (helps the immune system)/exercise/good oils, organic food, good water..not tap water, cooking by scratch pure food, no food in a box/bag/premade/label/restaurant may help avoid hidden gluten. Nuts sold not in the shell/meat basting/some spices/lotions/make up etc may have hidden gluten. LDN helps to block hidden gluten.

    I also had to detox heavy metals with EDTA/DMPS IV chelations. Now brand- Detox support, organic sulfur, 600mg of cilantro, Vit C, glutathione, alpha lipoic acid, milk thistle and more may help detox when food is not in the body with distilled water. I drink reverse osmosis water normally.

    Best wishes.

  • Gee

    Julian bakery in California has paleo bread, good but crumbly

  • My husband and I find the Udis and Rudi’s products are very good, I especially like the tortilla/ wraps. I find the original gluten free bread tastes better than the multigrain. Toasting makes it taste and texture better!

  • If I may offer an alternative solution. More than likely at her age she has hypochlorhydria and would benefit from HCL capsules to help her digest gluten. In addition, we have been using Megasporebiotic in our patients which is an encapsulated probiotic product that survives the stomach acid to get downstream with 95% efficiency. Many of our clients have noticed immediate improvement in a variety of digestive symptoms when they started taking it. It is only available for purchase by health professionals so you would have no problem obtaining it.

    It seems odd to me that so many people nowadays have gluten intolerance, which I believe to be based more on lack of stomach acidity, a lack of digestive enzymes as well as an abnormal gut microbiome.

    • David Brownstein

      Thanks Randy,
      She is already on HCL therapy. I think the increase in gluten intolerance is due to Roundup and excess gluten in GMO wheat-based plants.
      DrB

  • Karen

    Dr. Brownstein,

    Have you scoured her diet for ANY sources of gmos??? Many people who thought they had issues with gluten and dairy found that with grass fed organic dairy and organic breads as posters are recommending the issues disappeared. The wheat has been altered and the grocery store dairy is toxic.

    Also, has she tried adding real fermented foods to each meal (organic kombucha, fermented organic cabbage, etc can make them easily or found at good health food stores)…to increase her probiotic levels to reduce the stomach bloating and pains associated with that?

    Please forgive me if you already know about this…but on the chance you don’t these are life changers and I thought worth the risk of covering territory of which you are already aware.

  • Rossco Bailey

    Dear Dr. B

    Like your mother, I also found the non gluten a bit disappointing. But, my son gave me a two loaf package of gluten free that came fro COSCO in Bellingham Washington. A month or two later COSCO in Langley British Columbia began carrying gluten free bread also. These are the best ones I have had so far. Good luck with your mother.
    I enjoy your writing in your blog, and in your books.

    Thank you,
    RB

  • Elizabeth

    I can’t have any gluten-free breads because I can’t have eggs and the only ones that taste good have eggs. So I use Romaine lettuce leaves instead of bread for sandwiches.

  • Crystal

    I’m not gf, but have sampled a few items. Udi’s seems to taste good, best price I have seen is Costco. However, is it the taste or the texture that she objects to? I have noticed that often people cannot tell that something that is gf (if it’s done right) in baked goods. Those who don’t like it seem to really be objecting to the texture.
    Is your mother taking (or willing to take) a good pro-biotic? How about including/increasing fermented foods like yogurt, sauerkraut, kombucha, etc? Chicken bone broth, while not fermented, is also very healing to the gut. See if she is willing to drink it.
    Would your mother enjoy making her own bread? Nothing beats homemade bread. Or maybe someone who lives nearby (friend/relative)? How about trying some alternative grains that may have gluten in them but can sometimes be tolerated by gluten sensitive issues, take spelt or kamut, for example. Maybe sourdough bread made the true traditional way might help.
    Perhaps, try to see if she is willing to go for a “season” without any bread/grain to allow her gut to heal some (a week, two weeks, a month, etc.). Will her husband go for the challenge? Maybe getting someone who is willing to do it with her, by going without may help.
    Bottom line, if she won’t, she won’t and that IS a hard decision to accept when a loved one chooses something we know is harmful (oh my, have I been there!). In the case of someone who is not willing to even budge an inch, after the truth is presented, about all you can do is let them make their decision and love them anyways. Don’t allow the issue to create strife in the relationship.
    There is also prayer. 🙂 Which is the best and most effective as it is only God who can change a person’s heart/mind.

  • Sue Crawford

    Franz Breads makes a 7-grain gluten free bread (GMO-free, soy-free, dairy-free) that tastes like the “real stuff.” They are on the west coast, like me. But send me her address and I’ll overnight her a loaf.

  • Robin Troy

    I think Ezekial breads are the best store bought brand. Home made flours are almond, garbanzo bean and flax seed. Check out wellnessmama.com and On Target Living by Chris Johnson. They have helped my husband and me tremendously. If she cheats have her take an antihistamine before hand. Check out otolaryngic allergist. They test for IgE and IgG response. They will give her shots and sublingual drops for her food allergies.

  • Priscilla

    Recently I found at Traders I think it was a gluten free type
    Flat tortilla that I could make a sandwich with called
    Sandwich Petals
    You heat them slightly the kind I chose is spinach garlic
    It uses corn & canola but says its non GMO
    Made in Colorado. There are two other types
    sandwichpetals.com

  • Colly Hughes

    Glutino multi grain is the very best we have found. As with all gluten free breads, it is best toasted but can be eaten untoasted, it just holds up better in a sandwich if toasted.

  • Sue Usher

    I like Udi’s gluten free breads for taste they are sold at the Florida Costco, Publix, Whole Foods, and online at Udisglutenfree.com.

  • Betsy

    Hi Dr. B.

    I ,years ago asked my Dr. to send blood tests to a lab that is more sensitive than traditional labs. I wanted to see if I were sensitive to gluten. The tests came back negative for both gluten and gliadin, as well as casein.

    I started researching gluten free breads, because I don’t think I need gluten right now. I make the most outstanding wild yeast
    sourdough bread. It’s so easy and can be served in a sandwich with grapeseed veganese mayo. It is purportedly gluten free because i do a very slow rise in the refrigerator….anywhere from several days to a couple of weeks. From what I understand, the proteins attack the gluten. I have been told this type of bread can be eaten by some celiacs. I gave one of the fantastic loaves to an elderly woman with lupus and osteoarthritis, who does not want to change her diet. I have to tell you it is the best sourdough bread I have ever had. For the starter, I take a little water and organic flour, cover with a towel and leave on the counter. I stir in more flour every day until the starter starts bubbling. I then make the bread dough. 12 oz spring water, 2 1/2 cups organic white, or sprouted wheat flour, 1 tsp salt and one cup starter. I stir it and leave it covered in the refrigerator for at least a week. After that time, I take it out of the refrigerator and place it on parchment in a covered clay baker. I let it rise to about the top of the clay baker. Then I soak both the lid and the bottom for 15 min in water. I place it in the cold oven and set at 500 degrees. When the oven has reached that temperature, I turn it down to 425 and set the timer for45 minutes. When the timer signals, I take the top off the baker and set the timerfor 15 minutes. It is so easy, and gets more sour with time. You keep adding flour to your starter everyday. You can refrigerate the starter and only stir occasionally. This is worth a try to see how she reacts. I make a couple of loaves a week. Research sourdough wild starter and long ferment bread. Good luck.

  • Cindy

    I understand why Ruth doesn’t want to go gluten free… most gluten free breads suck! However, O’Doughs makes a totally delicious (fluffy and not the least bit slimy) gluten free bread. I love “The Flax” loaf. It boasts 5 grams of fibre and 2 grams of protein per slice!

    I first tasted it at Aroma cafe in Toronto. I was delighted to discover that it could be purchased in some grocery stores. I am not sure if it is available in Florida; for Ruth’s sake…I hope it is.

    Here is the website so you can look it up… http://www.odoughs.com
    And the phone number….(416) 342-5700
    or… 1-855-636-8447

    And no, I do not work for the company; I am just a happy consumer with a mother of my own!

  • Janet

    I like a bread called Goodbye Gluten. Sold at Jewel Osco, Giant Eagle, Cub Foods. Seems it’s only available in stores in the midwest. Not cheap at $6+ per loaf. I live in parts west, so only get it when I travel to the midwest. I really don’t feel the need to eat a whole lot of bread and I find Udi’s is fine for the little I feel the urge to eat bread.

  • Valerie

    “Against the Grain Gourmet” GF/ DF cinnamon raisin bagels. Great for breakfast with almond butter etc. Great for sandwiches with fresh basil, turkey, tomatoes etc. etc. My family has been gluten free for over 10 years (celiac disease) and these bagels are the #1 choice!! Their facility is GF free and I think they use locally sourced eggs etc. Good Luck!

  • D Shriver

    Glutino brand white bread is what my husband really likes. I usually buy the gluten-free bread from Aldi’s but he prefers the Glutino brand. He believes it is the most similar to regular bread. We do use Udi’s hotdog and hamburger buns. Although we like to heat them on a grill first.

  • Renee

    You can buy ready made bread…if you like cardboard. However, the only way to go is to buy a box mix called, The Gluten Free Pantry, Favorite Sandwhich Mix. You cannot imagine how good it is fresh out of the oven. It keeps for several days in an airtight container w/wax paper between the slices, or you can freeze it. They give you the option of using milk or water in the mix, but using water is the better of the two…perfect for your mom. If she doesn’t want the hassle of making it herself (my 80 y/o mom wouldn’t), you might have to hire someone to make it for her, but it’s well worth the effort…and this way you both won’t have to suffer anymore.

  • Rachel

    Has she ha: NAET treatments? They helped me. Before NAET though, I liked Udi sandwich bread the best.

    • David Brownstein

      Rachel,
      She has tried NAET-I have encouraged her to do more.
      DrB

  • Claudia c smith

    Costco carries a variety of non wheat breads. they can be purchased online if there is no nearby Costco.

    Amazon.com has a variety of breads, snacks and crackers.

  • My biggest reason for 100% compliance is that I get symptoms within 5 minutes. My nose drips. All these things can get much worse with more than a little.

    If she can connect symptoms to specific food choices, she will have to say…is that specific food choice worth the misery it causes me.. Invariably that will be an easy choice because the misery always outlasts the duration of the pleasure time…

    Ay, Ay for Canyon bake house. Try it for here at your home, make her a favorite sandwich lunch like pastrami Swiss cheese or the like. That’s what happened to me with my first taste of Canyon bakehouse. I went to the restaurant at Keystone Resort and the waiter said Gluten free, I have just the thing.. ” and Wow!

  • Oh, I love that you shared this story! A common challenge, I am sure. I just want to echo the importance of toasting gluten-free bred, at least lightly. In terms of the typical “spongy” texture of most breads, I agree that Udi’s comes the closest. But again – it must be toasted to meet this definition. Good luck! I hope your Mom chooses to prioritize her health. Thank you for the work you do and share with all of us.

  • Lynne Gray

    I’m 75 and feel better now than I have in 25 years. About 8 yrs ago I switched to the Weston Price way of eating–traditional diets. I do all my own cooking, only unprocessed foods. I eat only raw organic dairy and primarily raw cheeses and fermented products, especially kefir and some yogurt. I drink almost no raw milk without it being fermented. I eat wheat, use heritage organic wheat berries and soak the flour with raw milk kefir or yogurt (making my own sourdough). I have absolutely no problem at all with digestion etc. If I stray and eat wheat products from commercial sources I get headaches, abdominal pain, and often GI symptoms. So, I’ve stopped eating those completely and do all my own cooking. Period. So now as to your mother, can she hire a good cook? Maybe you can afford to fund one as a gift to her from you? That way she can still have her dairy and gluten. By the way, there are many wonderful ways to eat raw milk–yogurt is delicious. Why not look at the Healthy Buyers Club and Miller’s Organic Farm? I use a lot of their products and they are all wonderful!!! Best wishes from another old lady who feels great!!

  • Teresa

    My son loves the gluten-free bread I make with Pamela’s bread mix. He also loves the pancakes and desserts I make from her baking and pancake mix. Lots of recipes on her website. http://www.pamelasproducts.com

    We tried glutino mixes, but he didn’t like them as well.

  • Susie Lee

    Hi Dr. Brownstein, I am the newest Susie Lee to have visited your offices of late. Seeing Dr. Nusbaum. You responded to a question I had once on a PM on FB.
    I have been Gluten Free for nearly two years now. Of late, in order to try and get my Hashimotos under control I have had to go the Paleo route to try and heal the gut, lose some weight, get blood sugar in check…etc. So now, I make a flat bread with coconut flour, tapioca flour, arrow root flour and an egg, baking soda and coconut milk. It’s pretty good when eaten right out of the oven. It’s as quick as a pancake to make too. However, prior to that, I too hated every gluten free bread out there. And believe me, I tried them all. I did find one gluten free bread mix out there. I believe Walmart carries it, and I got a larger bag of it on Amazon. It’s called Mina’s. Comes in a blue bag. It was the closest thing to real bread I found. Then there is a bread I found in the organic section at Kroger. It must be toasted in order to taste good, but it is called Tapioca Loaf. I would eat it with butter topped with sesame seeds. Lastly, Coatco carries a brown bread that is gluten free. It has a kind of sweet flavor. Has sunflower seeds and such. It’s not bad either. Those are my three picks. In that order. Hope this helps. You’ve helped me more than you’ll ever know with your books and DVDs. It’s my honor to give back to you. God bless!

  • Carl Iverson

    Dr. Brownstein. I suggest you research a good probiotics product. Here’s one article as a start. http://www.realnatural.org/probiotics-prevent-gluten-sensitivity-and-intestinal-damage-from-gliadin/ Also, check out Ty Bolinger’s interview here with Wade Lightfoot http://thetruthaboutcancer.com/wade/ with very good discussion on probiotics. You can check people’s experience with probiotics on Amazon with this probiotic product “Now Foods pro Biotic 10′. Good luck to you and mom!

  • “Happy Campers” Bread from Oregon. it’s the best our patients have ever tasted! It’s almost all organic for one thing – and quite delicious – reasonably high fiber – and again, delicious!. Due to “Roundup” used on all non-organic grains (even non-GMO grains) as a pre-harvest dessicant, I recommend only organically grown grains. It makes a huge difference (along with avoiding all GMO crops, of course). http://happycampersgf.com/ Maybe they can ship to FL. It’s worth it!

  • Hannah

    Yes, Sami’s is very good! Both of my young daughters love it and they are quite picky eaters.

  • Sandy

    Canyon River is the one my kiddos like the best…and no corn!! Target sells it.

  • Koryn

    Costco has a gluten free, dairy free, nut free, soy free bread by the Essential Baking Company called Super seeded mutli-grain. It is the softest gluten free bread we have tried so far that is delicious for sandwiches!

    • David Brownstein

      Koryn,
      She does like that bread, but claims it does not make a good sandwich.
      DrB

  • Taylor

    Hi Dr. B,

    I’m so sorry to hear that your mom hasn’t been feeling well. I’ve found that Rumi’s Passion Bakery in Plymouth has gluten free bread that actually tastes like bread. But then again, I’ve been gluten free for so long, I’m not sure my taste buds remember what bread tastes like. http://www.rumispassion.com Also, for gluten free pasta, Explore Asian makes a great black bean pasta with the only ingredients being black beans and pasta…http://www.explore-asian.com. I hope that she finds some good solutions that work for her and that she feels better soon.

  • Vic

    How about Sami’s Bakery breads made with millet and brown rice(samisbakery.com)
    They just don’t have a dedicated kitchen so they’re not certified GF. But they do taste great and have no preservatives

  • Sharon Bassler

    Udi’s products,I have found to be the closest to “normal” bread products. They can be found in most all grocery stores now. Udi’s crust are now used at Pizza Hut and Papa Murphy’s. I have been gluten free for 8 years and find that you can find almost anything you want glutin free.

  • My advice is to find a good classical homeopath in Florida. Her issues go well beyond gluten. Have her tested ASAP for pyroluria (Direct Access Labs) and then get the right amount of zinc, B6, P5P, Biotin, Magnesium, Manganese and evening primrose oil.

  • Debbie

    We love Ezkiel bread which you can find at Costco, Kroger, Whole Foods & Better Health. It is a sprouted grain bread and it comes in several different types. You can find it in the freezer section at all the stores.

  • Emily Herald

    Dear Dr. Brownstein,

    Please get online immediately and google “Jennifer’s Way Bakery” in NYC. Jennifer Esposito is an actress who suffered most of her life with undiagnosed celiac. (She has written a good book on the subject also). After having the same problem your mother has (icky tasting gluten free products), she decided to open Manhattan’s first 100% gluten free retail bakery. They even make bagels! And they will ship them to Florida too!

    Hope this helps you both!

    Emily

  • Diner in Denver,Colorado called Jelly buys and serves great gluten free bread. I don’t remember their source but they said it was a bakery possibly in Nebraska or Kansas. I can call them if needed. The only other gluten free bread I’ll eat is called ‘vegan oat bread’ from Outside the Breadbox in Colorado Springs, CO. Check their Yelp reviews. It tastes like challah even though it has no eggs.

    Best wishes,
    Joni

  • Birgit

    Commission someone you know who bakes to make her some small petite tester loaves using no gluten recipes (http://search.kingarthurflour.com/search?w=gluten%20free%20bread&af=type:recipes That way no whole big loaf is wasted if she hates it. I would also recommend sour dough breads. And enzymes to digest starches!. like Proactazyme by NSP. At that age people generally do not wish to give up things they like, and digestion suffers as enzymes are lacking .I assume all she eats is NON-GMO and organic?

  • Joe

    I totally understand her,this is from a French baguette and cheese person who is now after 50 years GF/dairy free..our favourite is Canyon bread from CA,It comes frozen. Just take what you will eat the night before and keep it in a brown paper bag in the fridge for the next day! Bon appétit and good luck .

  • Arlene Neumayer

    I have found Und’s to be the best sandwich bread, especially lightly toasted, but have gotten used to lettuce wraps (in Southern California they call them protein wraps). Many restaurants and fast food stores are happy to wrap your burger or sandwich in a couple of large lettuce leaves. Delicious! I understand about the shoes. My mother was still shopping in the Jr. departments @ 85!

  • Jennifer Upward

    Dr B,
    I am sorry that your mother is suffering! My family is the same…..rarely taking my advice (most of which comes from your office and is fabulous advice!).
    Here’s my rambling 2 cents:

    I find that most store bought gluten free bread crumbles. I prefer Manna bread for taste but it is crumbly. Another option that is also very tasty and does not crumble are the Amy’s Sandwich Rounds. You can buy them at some Whole Foods or online. Just pop them in the toaster and you can make a butter and jelly sandwich or they make great paninis with turkey or other meat. I am doing paleo now but LOVED these when I ate them! This is a great option for someone who doesn’t cook much or is not into making their own bread or alternative.

    We make our own: I have an Irish soda bread recipe that’s wonderful, made with almond flour if you ‘d like.
    I recently found an amazing tortilla recipe (can be used as tortillas for sandwich or as a taco shell…I even made one and sprinkled chocolate cinnamon and sea salt in and it was an amazing dessert!)
    The tortilla recipe is as follows (SO EASY)
    2 green plantains
    1/3 cup avocado oil (or I suppose you could use another, I have only used this oil)
    1/3 cup water
    1 tsp celtic sea salt
    1tsp baking powder (optional) I omit just in the spirit of less ingredients

    Put all ingredients in a food processor, blend till smooth like hummus, spread out in circles on a baking pan over parchment paper till thin. Bake at 350 until golden brown on the edges (the longer you bake the crispier it is – for tostadas or crackers). I bake them less when using as bread or tortillas so they bend (about 10 minutes on top rack and 10-15 on bottom…varies by oven)
    My kids love them because they don’t crumble. They work well when re-heated! Better taste than corn tortillas!!!
    I also have plantain recipes for pancakes which have saved me!!!!

  • Lindy

    I try to find the ones that have the least amount of extra ingredients. Canyon Bakehouse is one I have found. I would just rather do a lettuce wrap!

  • Kathie

    Where is she located in Florida? I’m in Ft lauderdale area and there is a restaurant that makes its own gluten free bread and sells it to public as well as other baked non gluten items. I’m reading more and more on how all grain, even gluten free is bad for your health. What is your opinion on this?

  • Of store bought brands that I have tried so far, I prefer Udi’s. Of course, the ones from the store are best toasted, which raises issues around contamination from the toaster itself.

    If someone around her could make her gluten free bread or treats, I have a free Guide for Gluten Free Living on my website which has recipes in it (note: the brownie one is not great and will be replaced).

    Best wishes for your mother,
    Elke

  • Laura Russell

    Udi frozen bread is good. Best to use toasted it for a sandwich. Doe she still have amalgam fillings? They may have triggered her sensitivity and IBS.

  • Terry

    In my humble opinion, Udi’s wins hands down as the closest thing to real bread. Their blueberry muffins are delicious, I have to add. I’m sure your Mom would love if her son sent her a box from this place: http://www.glutenfreepalace.com

  • My husband eats Rudis gluten , dairy and soy free from whole foods and publix,we live in palm beach county.

  • Ryan

    We like Udi’s brand. I’ve found that if you slightly toast the gf bread, the flavor and texture is much more appealing than plain and works well especially for a sandwich. Also check out Jules Gluten Free Flour (various mixes available). I haven’t personally tried it, but I’ve heard good things. If your mom likes to bake I’d bet she would find some awesome recipes on Jule’s blog. Hope you are well.

  • Amy

    Sami’s Bakery Millet & Flax bread is the best!

  • David J Degrassi

    Hi Dr Brownstein,
    Have you considered NAET to desensitize your mom from gluten, grains, etc.
    I have read all your books, taken one of your seminars. I am a PT in NY, certified Wholistickinesiologist, and practice NAET on the side. I feel that your mom would greatly benefit. One problem I don’t know any NAET practioners in Florida.
    Hope this helps,
    David J Degrassi PT

    • David Brownstein

      Thanks David.
      I agree and will have her do more NAET when she gets home.
      DrB

  • Kathleen Jakse

    I too am dairy and gluten sensitive and am 51, so I had to give these things up much earlier in life… I keto-adapted about a year and a half ago and I feel SO much better!!!! We found THE favorite gluten free bread, if you’re a coconut lover, in a book called “Fat Fast Cookbook: 50 Easy Recipes to Jump Start Your Low Carb Weight Loss Sep 12, 2013 by Dana Carpender and Amy Dungan” – It is the Coconut Flax bread on page 82, SO simple and FAST to make, just be sure to use the organic coconut flakes and not to put them in the food processor too long, leave the flakes a bit intact, not really finely chopped, or the bread is much flatter… This got my husband to go Fully Gluten Free and Grain Free, now that was an Amazing feat! I can scan the recipe if you’d like, just let me know…
    Good luck and btw, suffering is optional always! Enjoy! Kathleen Jakse

  • KAREN

    Dr. Brownstein: Has your mother tried traditionally made sourdough bread? If you Google “sourdough gluten” you’ll see a number of entries on why the fermentation process for this type of bread can be easier on the digestive tract.

    Good luck to you and her!

    K

  • Hello Dr. Brownstein,

    I wonder if your mother (my mother is 82 years old as well – live in Kobe, Japan) can take this enzymes with meal includes gluten. It is enormously difficult to change the dietary habit when it comes to this age group, indeed. I truly understand your frustration. Tamie –>

    http://thedr.com/products-page-2/nutrition-formulas/gluten-sensitivity-gi-restore-powder/ (Dr. Tom O’Bryan endorse this supplement!)

    http://www.amazon.com/s/?ie=UTF8&keywords=gluteneze&tag=googhydr-20&index=aps&hvadid=52574855690&hvpos=1o1&hvexid=&hvnetw=g&hvrand=1544314163832053622&hvpone=&hvptwo=&hvqmt=b&hvdev=c&ref=pd_sl_5vy3z0sydy_b (it seems to have great reviews.)

  • Suzanne

    I love the millet and flax gluten-free breads from Sami’s Bakery in Tampa. They have bagels that taste just like a New York bagel to me, breads, etc. They have cinnamon sugar pita chips that are so delicious and still gluten free. Here’s the link:

    http://samisbakery.com/

  • Joel

    http://www.silverhillsbakery.ca/gluten-free/

    Silver Hills generally makes tastier bread, and though I can’t quantify this, their bread seems to have a higher vibration; at least, my wife and I find their product digests more easily, as compared to other brands, including other organic brands. Maybe the Canadian soil where it is grown has superior properties?

  • NIcole

    Canyon Bakehouse is hands down the best gluten free bread I have ever tasted. When a friend served this to me at a party, I had to double check to make sure it was gluten free. I have also baked some wonderful muffins (easy) courtesy of Diana Keuilian the “Recipe Hacker.” You can find out more at realhealthyrecipes.com.

    Good Luck and keep us posted. Parents can be stubborn!

    Nicole

  • Linda Lee

    Maybe it is “modern” hybrid wheat ? Try Eincorn wheat and see what happens ? Also eating fermented foods ?

  • Eating bread when going GF is hard! I recently had my first sandwich in a year for the same reason. Many of the breads you buy in the grocery store are small, dry, and just gross! However..,Jason’s deli has a full sized loaf of the best GF bread I’ve ever had. You can taste it when ordering one of their sandwiches. I suggest not toasting for a sandwich, but it does make for great toast in the morning as well. They sell the entire loaf there in the resturant for 12 bucks. Good luck! Going fully GF is not easy, but is well worth the change!

  • Jennifer

    I love Udi’s brand! Raleys supermarket has a GIANT gluten free section Walmart has a good one too. Good luck. I am gluten free but I KNOW I need to go dairy free…so hard but SO necessary …hang in there!

  • Mary Ann

    The only one that I like is Food For Life. Whole Foods carries it. They have both bread and tortillas.

  • Jenny

    My favorite gluten free bread is by canyon bakery. It doesn’t crumble when you don’t toast it. Comes whit and multi grain

  • Dr Brownstein, The best bread I have found is a flaxseed bread from Sami’s Bakery which I believe is in Sarasota FL. It acts like bread and the bagels are really quite good.

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