Let’s be honest: Almost nobody gives up gluten because of a hatred of doughy texture. There seems to be some inborn desire for dough-based products to always feel chewy and soft in our mouths. Breads, cakes, that beloved pizza crust–so much of the pleasure of eating it comes back to mouthfeel. Why are chocolate-chip cookies so much better out of the oven? Because they’re so soft.
Alas, some of us want to give up gluten, some of us have to. Really, there is little justification for having it in one’s diet. That said, the grilled cheese Mom used to make you when you were a kid is not the same if you don’t slap that cheese between two thick slices of sourdough. In our house, we have been on the search for gluten-free replacements for our favorite bread-like products for a few years, and the search is frequently fruitless. Even the few pizza places that offer gluten-free crusts readily admit they have it shipped in already pre-loaded onto a small baking sheet, telling you this while they stand over a massive pile of gooey, raw, gluten-heavy dough, or flinging a circular disc of it into the air. They almost always claim they do not make it themselves because they can’t provide a cooking environment that is truly gluten-free–a very valid concern for those with Celiac disease. However, I think part of it has to do with the fact that they do not know how to make it correctly.
So, I have been on the search for gluten-free breads that meet the texture requirement, as well as the subtle nutty flavor we all long for which is so readily available in regular bread. Most GF breads are quite bad in comparison. Dry, flavorless, brittle. However, there are a few out there making some serious ground. We took three of the best we could find–Schar, Udi’s and Goodbye Gluten–and put them to the critical tests: Grilled Cheese Sandwiches and Peanut butter and Jelly Sandwiches. If they can succeed here, they can succeed anywhere.
And so the battle begins . . .
We tested these sandwiches as a family: two adults and two kids, and here are our averaged rating results, on a scale of one to five, with one being lowest.
According to our data, Udi’s would get the first place medal followed by a close second and third place of Goodbye Gluten and Schar, respectively. But as we all know it’s never just about the numbers.
While Goodbye Gluten took second place because of its tendency to fall apart (after a few days the whole loaf became a bag of crumbs when not refrigerated, although the manufacturer recommends storing a room temperature) it was a first place in all of our opinions for taste and texture.
Udi’s took first place statistically because it had great overall sturdiness and texture, but while it also tasted great it wasn’t able to supercede Goodbye Gluten in flavor. As a side note the Udi’s products are usually found in the freezer section of the store. I keep it in the freezer at home, as well, because it lasts longer and is a quick thaw whose texture seems unaffected by the freezing.
Schar was not too far behind the first two but distinguished itself by scoring lower on both sturdiness and taste. Schar was always our “go to” gluten-free bread until we discovered the other two brands.
In case you were wondering, other ingredients included in this taste test were: Earth’s Pride Organics Creamy Peanut Butter and Whole Foods Market 365 Fruits of the Forest Fruit Spread.
All three sandwiches were cooked simultaneously in our Panini maker providing an identical cooking environment. According to the numbers, Goodbye Gluten won the first prize in the grilled cheese face-off. Udi’s came in second by only 1/10th of a point and Schar was also very close in third place. We were collectively looking for a bread that would achieve a nice golden brown, crispy surface while still remaining chewy on the inside. Also critical was the ability for the cheese to melt to that level of gooey-ness that we all crave in a grilled cheese. As you can see the Goodbye Gluten had a slightly crispier edge while still maintaining a chewy inside that provided a nice cheese melting experience. All that being said, we all agreed that all three products provided a satisfying grilled cheese experience.
The other ingredients in this face-off were Great Lakes Sharp Cheddar and Cooper Cheese. No butter or fat of any kind was applied to the bread.
If this face-off was helpful to you in selecting a gluten-free bread we would love to know!
I’ve been reluctant to try any of the gluten free breads. Thank you for providing the research, I feel brave enough to venture in and give your top two a taste.
Hi Katherine! That’s so great to hear! That is why I did the product comparisons and reviews – to try to take some of the risk out of trying healthier products. Many are so expensive that blind experimentation can become a little costly. Today, we actually keep both Udi’s and Goodbye Gluten in our freezer. We tend to reach for the Udi’s for a savory sandwich like a panini, and the Goodbye Gluten for something sweeter like PB&J. I’m so glad this helped. I hope you find one you are happy with!