PRODUCT REVIEW - Udi's Gluten Free Bagels

In New York, bagels are like the 5th food group: fruit, vegetables, meat, dairy, and bagels. Without bagels, thousand of New Yorkers each morning would wander the streets like zombies without their starch fix, roaming around and looking for alternatives. It wouldn't look quite unlike any other early morning, except folks would be mumbling "bayyygehlll.....bayygehhlll....". You could try to offer them alternatives, croissants ("Blargh!" they'd say) or some nice hot oatmeal ("Phouie!" they'd mumble), you would even offer them their traditional food of human brains. But no, they'd just keep wandering and insist on their bagels.

Fortunately for those that must keep gluten free, there are many companies that vie to stuff you with their version of gluten free bagels. Pretty much every company that makes gluten free bread also dabbles in bagels. Thank goodness for those gluten free New York zombies!

So today I tried Udi's version of a gluten free bagel. Got a 4-pack from Whole Foods for about $6, which seems really expensive. But if you think about it, a bagel at a deli will probably cost $1 or $1.25, more if you get cream cheese. That would be $4-5 for a 4-some, so you're only paying a dollar or two more for something that won't make you feel crappy for days. Good bargain.

Anyways, I bought these bagels at Whole Foods last week, and stuck them in the freezer. I find that gluten free baked goods tend to dry out quickly, so by freezing them you help preserve them. To cook, I thawed in the microwave until a little steamy, then toasted. Top it with a little of my Tofutti cream cheese, and I was set!

Let's start with the good: the bagel got great toast-i-ness while in the toaster, although I have a toaster oven and would recommend toasting on both sides. The taste was very good, definitely a little yeasty, but not too much, and none of that weird acidic flavor that some gluten free baked goods can get. The bagel was nice and soft, and when you cut it it all stays together and does not crumble away.

Now for some not so good: the one thing that I'm really missing is that chewiness that you'll get from a gluten-filled bagel. I know that gluten makes chewiness, and without it you obviously lack the chewiness, but it's just not quite there. It's kind of like eating a steamed bun with a crust.

Besides my one criticism, these bagels are really delicious. Like I said, the flavor is great, and they fill the void of the traditional New York bagel. I would definitely encourage you to try these bagels. They're not just for breakfast: you can make pizza bagels, bagel sandwiches, you could probably even make them into (very expensive) croutons. Just keep in mind that, like gluten-filled bagels, they are very high in calories. One of these Udi's bagels has just over 300 calories, so pay attention.

Have you tried this product?? Let me know what you think!