Bagel Smackdown: Udi’s vs. Joan’s
August 26, 2010 by Nancy
Filed under Product Reviews
Udi’s Gluten Free Bagels
A few years ago it seemed hopeless that we’d ever see a good gluten free bagel. We dared not dream for a GREAT gluten free bagel. Well, Udi’s Gluten Free Foods bagels are even better than that- they’re awesome!
These bagels are enormous and light and airy, with a traditional chewy bagel outer crust. If you’re hoping to replace your old New York Style bagel, this misses the mark in consistency, but if you’re looking for downright great gluten free bread, this hits the bullseye!
They only come in plain flavor currently, but Cinnamon Raisin and Whole Grain flavors are under development. They’re Gluten Free and Diary Free. They’d make a great sandwich bun, but only if you have a huge appetite. Half at a time is more than enough for me. One bagel is perfect for two lunchbox bagel pizzas.
INGREDIENTS: FILTERED WATER, BROWN RICE FLOUR, TAPIOCA STARCH, CANOLA OR SUNFLOWER OIL, EGG WHITES, POTATO STARCH, EVAPORATED CANE JUICE, TAPIOCA MALTODEXTRIN, XANTHAN GUM, TAPIOCA SYRUP OR BROWN RICE SYRUP, YEAST, SALT, MOLD INHIBITOR (CULTURED CORN SYRUP, CITRIC ACID), ENZYMES. CONTAINS: EGGS
Udi’s are super convenient. They come in a package of 4 and are great right out of the bag or popped into the toaster for a minute. They are available at many stores across the US and on their website.
Click here to order on Udi’s website.
Click here to find Udi’s Bagels in a store near you.
Joan’s Gluten Free Great Bakes Bagels
Joan’s Gluten Free Great Bakes is the platinum level of bagels, if there is such a thing in bagel ratings. They are dense and heavy, loaded with a generous helping of seeds and things. This is the New York Style Bagel I’ve been looking for, and why shouldn’t it be? Joan is from New York, has raised her family and learned her crazy baking skills under the influence of the NYC skyline.
I’ve tried Joan’s Sesame and Joan’s Everything Bagels – and they do mean everything (tons of poppy seeds, sesame seeds, garlic and onion flakes.) I made these for my son a few weeks ago, two at a time, until we ate them all, and I’m still finding poppy seeds around the house. He’d take one in hand and walk around the house, usually setting it on the piano to play a joyful tune until that bite was gone.
Shipping costs a bit more since the dough is shipped frozen and packed in dry ice. The beauty of that plan, though, is that you get a freshly baked, hot out of the oven treat every time, along with the luscious smell of freshly baking bread. They take a couple of minutes to defrost in the microwave and about 25 minutes in the oven. Make 1 or make them all.
Joan’s Bagels come in a package of 5 in 6 varieties – Plain, Everything, Egg Onion Poppy, Sesame, Poppy, and Cinnamon Raisin. You can also order any of their Bagels Dairy Free as well.
INGREDIENTS (PLAIN BAGEL): WHITE RICE FLOUR, TAPIOCA STARCH, WATER, EGG WHITES, CANOLA OIL, WHEY POWDER, SUGAR, SALT, YEAST, XANTHAN GUM, WHOLE EGGS (CAN BE ORDERED DAIRY FREE)
Click here to order on Joan’s website.
Click here for their store locator. You may be in luck if you’re in the North East.
The Winner
Okay, you figured it out! WE are the winners because BOTH brands are unbelievable in their own special way. Don’t think I say that because I’m easy to please. I’m really not easy to please at all when it comes to Gluten Free breads. These are both genuinely wonderful products!
Gluten Freeville Product Reviews: Products are either purchased by us or sent to us for sampling. If we don’t LOVE it, you won’t see it reviewed here. No money is ever accepted in exchange for a product review. The sole purpose of our product reviews is to introduce you to great new products we have found as a resource to you, the reader.
Nancy, Please tell your readers that small children love our bagels. New York kids cut their teeth on them ! Just so you should know, we will soon have a dairy free, EGG free bagel that is just fantastic. We have had so many requests from people with multiple food allergies and we are listening. Thanks again for your glowing reviews. It really means a lot.
I really look forward to the egg & dairy free bagels. I really miss eating my bagels in the morning. Thank you for thinking of those that have other allergies. It can really be difficult to find prepared foods that do that. Normally their is one or the other in them.
Thank you!
OMG, these sound amazing. I’m from NY and only recently gluten free and have cravings for NY bagels.
I just recently ordered the bagels (and bialys) and they are the BEST bagels I have had since being on the gluten free diet! Joan: any possibility of having a store in Colorado Springs carry your products? I know Whole Foods carries a variety of brands and there is a gluten free bakery here called Outside the Breadbox… Would be great to have your stuff in town!
We have been waiting for years for a bread/bagel that is Gluten, diary, egg and nut free. I’m wondering why you use corn syrup? Two of my kids have issues with it, however sugar is fine. I see that you use sugar and corn syrup in the bagels—and you also use corn syrup in your pizza crusts.
No corn syrup ever in any of my products. might be a little confusion in reading the labels
We just started buying the Udi’s at Whole Foods, and they are great. MUCH closer to traditional bagels than the kind in the freezer sections. My kids are loving them, and it is the first bagel I have been able to stand eating after 4 years gluten-free! The Joan’s sound great but potentially expensive. With myself and two GF kids, we spend a lot of $$$ on GF food. May try them out though. Thanks for the article!
Recently tried the Udi’s bagels – it’s the best bread I’ve had since going GF. It’s a real treat to have a toasted bagel with cream cheese. It feels so normal!
I’ve never been near the East Coast, but my father grew up there, and we’re Jewish, as in “Oy, if it’s not bagels and lox (smoked salmon) and cream cheese, it’s not Sunday!” (Well, not quite that extreme [grin], but grandma had many authentic Jewish recipes that she prepared on special occasions.) What puts the ‘New York’ in a NY bagel is the large Jewish population that immigrated there from Europe–and the same is true of other NY ethnic foods that have the flavor of the ‘Old Country’.
Anyway, the big SECRET to the flavor and chewy texture of an AUTHENTIC bagel is that the dough is first BOILED in salt water, THEN baked. If it is not boiled first, all you have is circular bread, NOT a bagel.
I would be curious to know if either of these products are boiled first. Are Joan’s boiled before they are put up to freeze? If they are, I would be very curious to taste the effect on potato (in Udi’s) rice, and tapioca flour.
Hey Jeff,
Joan began her GF baking because she is a Jewish Grandmother and her twin grandsons are celiac.
Of course Joan’s Bagels are boiled !!!!
And since you brought it up, Joan’s mother was Polish and Joan has also PERFECTED the GF Bialy. Give them a try !
You will love them !
Thanks for writing !!
Howard
Son of Joan
Joan’s GF Great Bakes