For some quick-and-easy alternatives, I like to use spaghetti squash for a pasta substitute, or use a good gluten-free bread like Udi's. Lately, though, I've been eating grain-free and lower-carb, so I'm baking a lot of things with almond and coconut flour. It takes some getting used to (like any gluten-free baking!) but I am finally finding my groove!

I love the spaghetti squash idea! So easy and delicious! You don't even miss the pasta. Any winter gourd will naturally substitute.

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Alta said ...
For some quick-and-easy alternatives, I like to use spaghetti squash for a pasta substitute, or use a good gluten-free bread like Udi's. Lately, though, I've been eating grain-free and lower-carb, so I'm baking a lot of things with almond and coconut flour. It takes some getting used to (like any gluten-free baking!) but I am finally finding my groove!

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Almond & coconut flour? Would that only be in the US?

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Alta said ...
For some quick-and-easy alternatives, I like to use spaghetti squash for a pasta substitute, or use a good gluten-free bread like Udi's. Lately, though, I've been eating grain-free and lower-carb, so I'm baking a lot of things with almond and coconut flour. It takes some getting used to (like any gluten-free baking!) but I am finally finding my groove!

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I love rice noodles of all kinds. We have an amazing Co-Op here in town that sells just about anything you could want or need gluten free!

Kacy - I'm in the US, so maybe? I order my almond flour from Honeyville Grain, and I think they only ship US. However, not sure about coconut flour. I prefer Tropical Traditions, but not sure whether they ship outside of the US or not. Where are you? If in Canada, I could ask a friend of mine who is in Toronto that frequently uses these two flours - maybe she has a good source to recommend!

I love the brown rice pasta's and am also using almond and coconut flour in some of my baking.  I recently ordered from Nutsonline.com and had a great experience, they have a GF certified section with cereals, snacks and flours.

This may be a basic, but what is the best way to thaw / warm Udi's Break (Multi Grain and Buns in specific) so they are not too hard and "feel" more like traditional bread?

I have kids that would like it better I think if I could get it that consistency.

Thanks for any tips!

@Alta- I just had spaghetti squash with sauce for dinner last night- love it! Its so light and healthy!

I was wondering about oat flour is it the same thing as eating oats. I read not to eat oats..

Nancy - Here is a really great blog post I read today by someone who does not tolerate oats or gluten. ~ http://www.artofglutenfreebaking.com/

I have a severe almost immediate allergic reaction to gluten and I have never reacted to oats that have been certified gluten free.  From what I understand there is a chance for oats to cross pollinate or to be contaminated by gluten containing cereal grains during transport.  I use Bob's Red Mill certified gluten free oat flour and certified gluten free oats.

Another issue to be aware of (and the blog does well to explain this) is there is another protein in Oats that some people are sensitive to.  ~  Hope this helps.