Schar Gluten-Free Breads – Review

This is a Sponsored post written by me on behalf of Schar for SocialSpark. All opinions are 100% mine.

This is the exciting package I received from Schar a few days ago, including their newly re-released products, gluten free ciabatta rolls, gluten free sandwich rolls, and gluten free baguettes. They also threw a cute oven mitt and some information about Celiac disease and Schar’s mission to spread awareness and to always care. “We care.” hehe.

I set to work trying out the different products. The first one was the ciabatta rolls. All the different breads are parbaked and require just a few minutes in a 400 degree oven. Waiting for the oven to preheat was the hardest part. While it preheated, I gathered some materials for a nice breakfast sandwich. Eggs, bacon, and cheddar, plus some butter to cook the eggs in.

Apparently I am VERY not-used-to eating bread anymore, because 2 eggs and 3 pieces of bacon and all that cheese barely fit on the little roll.

But I got it all on there, squished it down, and dove in. Overall, it was great. The texture was nice and the flavor was…well… bland bread, which let my sandwich innards do all the talking. Which is what I wanted. For the first time in a LONG  time I enjoyed eggs for breakfast (because plain, they still make pregnant-me gag). The only drawback was that the bread got a little bit stuck in my teeth. Like for hours I was rubbing my teeth with my tongue trying to get off the tiny stuck-on bits. Unlike “regular” bread. But all in all, a great substitute for people who can’t have gluten. Do you want a  Schar free sample?

The second one I tried was the GMO-free (yay!) sandwich rolls. This is the one I was most excited about. And after trying them all, this is my favorite. I gathered some sandwich goodies while my oven preheated. Local lettuce and local roma tomato, some mayo mixed with balsamic vinegar for my spread, black olives, turkey deli meat, and pepperoni.

Again, I overshot the materials and couldn’t fit everything in the bread, but it’s okay because Anneliese helped me eat the extras (well, the pepperoni and olives. She had one bite of tomato and still isn’t a fan). This sandwich was FANTASTIC. And this bread was GREAT. And no teeth-sticking. If you served this bread to a “regular” person, they wouldn’t question it at all or think it was “weird bread for those people with that celiac thing.” It would just be a damn good sandwich.

Last, I tried the baguette. I wanted to make bruschetta but it’s late and I have a lot to do, so I didn’t use fresh tomatoes because I like to peel them and de-seed them, and that takes more pots and time (and I already have 200 dishes to wash) so I just used canned tomatoes. Not my favorite, but it does In a pinch. Balsamic vinegar, olive oil, herbs – oregano and parsley, but I’m out of basil – and some salt. After I finished baking the baguette, I sliced and toasted the slices with some olive oil on them.

Then topped them with the tomato mixture. Sorry for the weirdness of the photo. It’s night for one, so not good light, and iPhone camera is apparently afraid of red and reads it strangely.
This was pretty tasty stuff, and the bread was nice. Again, I had the teeth-sticking experience I had with the ciabatta rolls, but other than that, the flavor and texture of the bread was good.

If you want some ciabatta rolls to try for free (only for the first 2,000 people to sign up, so hurry!), join the Schar club. Look on the left in the “toolbox” and click “Giveaways.” Then enjoy! And tell me what you’ll be making with YOUR gluten-free ciabatta rolls.