This was rough. It was one of the first things I thought of (besides pizza and beer) when I was diagnosed with Celiac Disease. No more bread? No fluffy Wonder bread? No Italian submarine sandwiches? What about fondue?

I have tried many different gluten free breads, even some of my mother's homemade gluten free bread. My initial thoughts to most of them? Hard as a rock. Dense. Crumbly. Ughhhh.

It's still not perfect in my opinion, but it's getting closer. After trying our a few different brands, I truly believe that the best brand for deli style bread, sandwich rolls, classic white bread and baguettes are made by Schar. The packaging for the breads are great. The baguettes and sandwich rolls come in two packs but come separated so you can open one but freeze the other. The deli style bread, classic white bread and other rolls can also be frozen after opening and when defrosted come out tasting great. Usually you have to toast/heat/bake gluten free breads so they they do not crumble apart when breaking or slicing but Schar breads stay in tact. I have eaten them without toasting, but sometimes just prefer the toasted taste.

I buy the Schar classic white bread the most because it really is the closest to a slice of regular 'ol bread. I'll either spread some jelly on it or toast it with butter. It's absolutely delicious, and until I read a review from someone else, I don't think I'll buy another brand of bread!

Andrea, Schar breads sound really good. We've been eating Udi's whole grain breads and they are pretty good, but you are right about toasting. We ALWAYS toast our GF breads and bagels. I will have to try PB&J with Schar white bread next time :)

Currently, I have only had good experiences with one bread- and I make it myself. I personally don't eat bread on a regular, but my son does.

Because Andrew's sensitivities are so profound, many gluten-free breads that are pre-made are disqualified due to having casein or soy in them. There are still things I try to go "easy" on with my son, such as pea flour or corn, since it's questionable at this point if he can properly digest them.

Ener-G makes a very basic, dry bread. This is actually my favorite brand ONLY when I am making french toast. I try every opportunity to sneak more proteins into my carb-loving boy, and this particular bread is dry (therefore thirsty). When I am looking for a good, everyday bread though? That's when I whip out my bread maker and do it myself.

I have been using Gluten-free Pantry's french bread/pizza mix for years now. It may contain traces of soy, but my son has never reacted badly to it. He enjoys it just the way it is, but since I'm a bit of a health nut and control freak, I doctor it.

Lately, I've been adding zucchini into the dough once it has completely risen. I'm also known for folding in coconut flakes, and sometimes flax seeds. With my metabolism and genetics, I need to make sure everything I eat is packed with fiber and nutrients.

I will give an honorable mention to Namaste's bread mix. I love Namaste products since they are extremely user-friendly. They avoid MANY allergens, not just gluten. I think the bread itself was a better end result once I baked it, but the size of the loaf was way smaller than what I was used to. This budget-savvy mommy is sticking with Gluten-Free Pantry, unless something better comes along.