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BTD Forums    Diet and Nutrition    The GenoType Diet  ›  Withdrawing recommendation of Sami's breads!!!
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Withdrawing recommendation of Sami's breads!!!  This thread currently has 11,310 views. Print Print Thread
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Peppermint Twist
Tuesday, March 24, 2009, 1:46pm Report to Moderator Report to Moderator

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Kyosha Nim
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P.S.  Oh yeah, meant to share this bit of weirdness:  my feedback to Sami's Bakery, which was submitted through their own site's "contact us" page, ended up being "undeliverable", per an e-mail I received telling me it couldn't reach the ultimate address.  Apparently, the "contact us" page sends it on to a specific e-mail address, which is now defunct.  *rolling eyes*  Whatever.

Then they'd better brace for a PHONE CALL from me.  I only live one city away from their sorry selves.  So they will be getting my feedback, one way or another.  If I have to drive to Tampa and deliver it LIVE and in person:

WHY THE BLEEP ARE YOU SUDDENLY ADDING CORN SYRUP TO YOUR BREAD?

Stop doing that.


"If you are on one of Dr. D's diets and it isn't joyful, you aren't doing it right." - moi

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BuzyBee
Tuesday, March 24, 2009, 3:08pm Report to Moderator Report to Moderator

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You know I have been googling and researching a bread recipe close to the Sami's bread recipe but can't seem to find a close match. I just love the way their bread taste. Due to the cost of the bread I thought why not just bake some. Well finding a good recipe is extremely hard.

I love the millet and rice mix. Such a nice mild taste. I even like the bread texture. The rye's and even Ezekiel breads seem a little strong tasting to me. Sami's is truly my favorite whole grain bread that I have tasted.

I know I have ask this before. But if anyone has a good bread recipe preferable like Sami's flax and millet please share. I would like to try baking my own if I could find a GOOD TASTIING HEALTHY HOMEMADE BREAD.
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wwbailey
Tuesday, March 24, 2009, 3:21pm Report to Moderator Report to Moderator

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I had to run away hard from Sami's crackers a year and a half ago when I realized I couldn't stop eating them!  They were like fantastic healthy chips.  Yikes!  

Me and chips... a non-stop passionate affair with a diet coke nearby.  

So anything that has crunch and is salty... no-can-do....

And that goes for those healthy taco shells as well.  Shoot those are just corn chips shaped into a taco form.  As a kid I could eat like 6 tacos.  As an adult, it went into binge mode on those.  

The closest most fantastic thing I can eat where I won't binge are Kale or Swiss Chard chips baked in olive oil.  DELICIOUS... MOST FANTASTIC.  Those with a nice piece of hamburger meat... hell who needs McDonalds?!  GROSS!  


"Desperation is the mother of open-mindedness!"
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BuzyBee
Tuesday, March 24, 2009, 4:06pm Report to Moderator Report to Moderator

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Yes, I love those crispy Sami chips too but w/o the diet coke. Sorry Baily. Better than potato chips. But I really don't feel guilty eating those chips because they are a healthy choice.
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Tea Rose
Tuesday, March 24, 2009, 4:14pm Report to Moderator Report to Moderator

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Quoted from wwbailey
I had to run away hard from Sami's crackers a year and a half ago when I realized I couldn't stop eating them!  




Maybe you are not to blame here, maybe there is an ingredient in them that causes you to eat them non-stop.  Maybe there is some corn syrup already in them.  

Tea Rose





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Peppermint Twist
Tuesday, March 24, 2009, 4:14pm Report to Moderator Report to Moderator

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Quoted from wwbailey
The closest most fantastic thing I can eat where I won't binge are Kale or Swiss Chard chips baked in olive oil.  DELICIOUS... MOST FANTASTIC.

I've never suddenly felt the need to quote Rachel Ray before (as typically I find her disturbingly perky), but: YUMMO!

Kale chips.  The world is a good place.

Wish I could make 'em.  I usually end up with kale ash piles instead.  I saw Jacques Pepin make them once, but I only caught the very end wherein he was actually serving them, not preparing them, and I was like noooOOOOOOOOOooooo, why didn't I tune in a few minutes earlier, why, why, WHY?

Anyway, kale is the best thing since music, the ocean and cats.



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Peppermint Twist
Tuesday, March 24, 2009, 4:21pm Report to Moderator Report to Moderator

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Quoted from wwbailey
I had to run away hard from Sami's crackers a year and a half ago when I realized I couldn't stop eating them!

Quoted from Tea Rose
Maybe you are not to blame here, maybe there is an ingredient in them that causes you to eat them non-stop.  Maybe there is some corn syrup already in them.  

Tea Rose

DUDE!  I was just thinking that when I read that, too, and some of the other comments of other posters re how no similar products taste as good as Sami's, in light of what was shared earlier re how that group found they added preservatives without listing them.  Who is to say they weren't also adding corn syrup, as someone also wondered earlier.  Maybe they just started listing it, but it's been in there all along.  That said, I don't actually think so when it comes to the millet & flax bread because that bread did NOT trigger carb cravings in me, and any tiny bit of any type of corn sugar (except possibly the unprocessed, natural stuff in an ear of actual organic corn, though I have not had the opportunity to test that out, nor am I chomping at the bit to do so) DOES trigger carb cravings in me.  So I think the breads were okay previously.  Even if they had tried to sneak corn syrup in there, this nonnie would have figured it out.

As for their millet & flax chips, though, that is a horse of a different color.  I could eat a whole bag of the cinnamon ones but that could be DUH because they have a clearly stated major avoid for me as an O, a Gatherer, and a general p-twist:  SUGAR.  Hello.  But even the garlic ones were suspect, now that I hark back.  I could really get going on those.

I'd better stick to grape tomatoes.  There's nothing else for it.

I'm a G2
What can I do?
Most grains make me a wackadoo



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wwbailey
Tuesday, March 24, 2009, 5:04pm Report to Moderator Report to Moderator

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I can give you specific instructions on the kale/swiss chard chips if you like...

so they won't turn to ash...


"Desperation is the mother of open-mindedness!"
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Peppermint Twist
Tuesday, March 24, 2009, 5:18pm Report to Moderator Report to Moderator

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Quoted from wwbailey
I can give you specific instructions on the kale/swiss chard chips if you like...

so they won't turn to ash...

I'd like!  Instruct away, please!



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Ribbit
Tuesday, March 24, 2009, 5:28pm Report to Moderator Report to Moderator

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Quoted from BuzyBee


I know I have ask this before. But if anyone has a good bread recipe preferable like Sami's flax and millet please share. I would like to try baking my own if I could find a GOOD TASTIING HEALTHY HOMEMADE BREAD.


We discussed Sami's a couple of years ago and Melissa and I were marveling then that there was something wrong with the picture.  Millet and flax don't behave that way in our kitchens.  

I will say that golden flax meal is much superior to brown flax if you can find it.  

I have made some fantastic gluten-free, egg-free breads in my time.  But they all contained xanthan gum and a good amount of either corn starch, tapioca starch or potato starch (pre-BTD).  

I am not a novice in the kitchen.  But bread doesn't turn out like Sami's without a magic wand or something hidden.  We ate it occasionally when we could get it (no stores in Atlanta carry it) and nobody felt bad, which means it didn't contain corn, tapioca or potato.  But it had something unlisted to make it behave the way it did.  Unless it was fermented.  Has anybody tried fermenting millet mush to see if it behaves that way?


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

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Peppermint Twist
Tuesday, March 24, 2009, 6:40pm Report to Moderator Report to Moderator

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Quoted from Ribbit


We discussed Sami's a couple of years ago and Melissa and I were marveling then that there was something wrong with the picture.  Millet and flax don't behave that way in our kitchens.  

I will say that golden flax meal is much superior to brown flax if you can find it.  

I have made some fantastic gluten-free, egg-free breads in my time.  But they all contained xanthan gum and a good amount of either corn starch, tapioca starch or potato starch (pre-BTD).  

I am not a novice in the kitchen.  But bread doesn't turn out like Sami's without a magic wand or something hidden.  We ate it occasionally when we could get it (no stores in Atlanta carry it) and nobody felt bad, which means it didn't contain corn, tapioca or potato.  But it had something unlisted to make it behave the way it did.  Unless it was fermented.  Has anybody tried fermenting millet mush to see if it behaves that way?

Interesting.  And I'm really wondering about that company now, especially since the "contact us" page forwards the feedback to an e-mail that is undeliverable.  That is a change, as back when I discovered their bread and sent them positive feedback, the feedback went through.  I'm wondering if they have literally sold out to some bigger outfit.  Like how Breyer's ice cream changed their formulas when they sold out to Unilever, or how I now believe Cabot dairy has sold out because they are adding a bunch of JUNK to their previously very pure, high-quality line of products, I just happened to notice the other night in the regular grocery store.  Been meaning to check on line to see if indeed they (Cabot) did sell out.  And now maybe Sami's sold themselves to the corn syrup devil?

Yet that would not explain Ribbit's point of how the millet and flax bread acheived the texture it did before, if it didn't have some mystery ingredient(s).  Plus we have that group that found they added preservatives without disclosing it.  Seems to me they might not have been that ethical of a company all along.  If they have sold out, that might just be the reason that now the true ingredients are being disclosed.

I'm going to look into this more.  And remember, one of the owners of my HFS is checking into it, too.  I'll report back on that one...



"If you are on one of Dr. D's diets and it isn't joyful, you aren't doing it right." - moi

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Peppermint Twist
Tuesday, March 24, 2009, 7:05pm Report to Moderator Report to Moderator

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The plot thickens!

Not only were they apparently adding undisclosed preservatives butprepare yourselvesapparently the supposedly gluten-free millet & flax bread has tested high for GLUTENor (see link two), there is a chance that that is the internet equivalent of an urban mythyou be the judge:

http://cafetor.blogspot.com/2009/02/email-to-samis-bakery-regarding-their.html

http://cafetor.blogspot.com/2009/02/is-samis-bakery-millet-and-flax-seed.html

And here is a very interesting discussion on the matter from a board/forum community much like our own (only nowhere near as fabulous, Im sure *lol*):

http://forum.lowcarber.org/showthread.php?t=383741

And here is the skinny on the preservative that was found in Samis breads, even though it was not listed:

http://www.progressivegrocer.c.....d4eb64ab70b062f9b7e5

And, good Lord, in researching the Samis situation, I inadvertently came across this damnation of another company that Carol (harmonykitty) was telling me we should switch to if she can find it at this other HFS in town.  It is called Deland brand gluten-free bread and it apparently tests as having very high gluten!!!!!!!!!!!!  Is there no bread anywhere that we can have?  The heck with it:

http://www.ellenskitchen.com/forum/messages/779.html

Duuuuuuuuuuuuudes:  stick to grape tomatoes.  And maybe some basmati rice when you really need a comfort carb/convenient bread substitute.  Thats the take home message Im picking up on.


"If you are on one of Dr. D's diets and it isn't joyful, you aren't doing it right." - moi

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Revision History (1 edits)
Peppermint Twist  -  Tuesday, March 24, 2009, 7:10pm
oooops--had wrong link for third link, it was a duplicate of the 1st link...Victoria, I blame the jasmine green!
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syren4444
Tuesday, March 24, 2009, 7:21pm Report to Moderator Report to Moderator

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Try this:

Recipe:

1 cup Buckwheat Flour
1 cup Brown Rice Flour
1/2 cup Quinoa Flour (I'd place my bets on amaranth here too)
1 tsp Baking Soda + 1 tsp Arrowroot powder (or, just use 1T baking powder instead)
1/4 cup Applesauce (unsweetened
1/4 cup Agave Nectar (or honey)
2/3 cup Egg Whites (about 4 egg whites)
1/2 tsp Stevia Liquid (optional, I like a bit of extra sweetness, you can always just add an extract here)
2 cups Water (Wanna get indulgent? Use soy/rice/almond/etc milk instead. I'm more frugal.)
1 tsp Cinnamon (optional, spice the baby up however you like)


-Preheat oven to 350
-Grease your Loaf Pan
-Dump all the flours and baking powder together.
-Mix the liquid ingredients and add to flours, stir until well mixed.
-Pour into your loaf pan, sprinkle the top with cinnamon, and bake until cooked. Took mine around 45 minutes. Keep poking it until that toothpick comes out clean.
-Let cool, pop out, let cool COMPLETELY before slicing. In fact, freeze slightly to avoid crumbling when slicing.

I got 12 meaty slices. It is amazing toasted! It really stayed together, not crumbly at all inside.

Texture is between a yeasty bread and a thick cake. Smaller loaf pan will yeild taller bread.













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syren4444  -  Tuesday, March 24, 2009, 7:41pm
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BuzyBee
Tuesday, March 24, 2009, 7:48pm Report to Moderator Report to Moderator

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Syren, this bread looks delish. I was wondering about a couple of substitutions. Instead of the quinoa flour could I use my millet flour. And if I want to use this bread as sandwich bread possible leaving out the cinnamon. Everything else looks like ingredients I could live with. I don't have buckwheat flour so I would need to get some of that. I have brown rice and white rice flour and spelt flour.

I really want to bake some gooooooood bread.
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syren4444
Tuesday, March 24, 2009, 7:54pm Report to Moderator Report to Moderator

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Hi, I would not suggest millet in place of the quinoa. Millet is too dry and crumbly, the quinoa is very moist and helps keep the bread together. Maybe aramanth or glutinous rice flour here. You can probably go .5 millet and .5 cup buckwheat though.

Instead of cinnamon you can add some italian spices which are more bread like too!

If you have spelt, I'm sure you can make a lot of easy quickbreads. I don't eat spelt so I'm not sure of the subsitutions there.






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syren4444  -  Tuesday, March 24, 2009, 8:17pm
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Peppermint Twist
Tuesday, March 24, 2009, 7:56pm Report to Moderator Report to Moderator

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Oh my.  Another update.  First off, the more I learn, the more Im convinced that Samis is a very unethical company at worst, or at best is very unaware of the importance of accurate labeling, especially given the population that wheat-free items serve.  According to one poster in the quoted thread below from another forum, there may even be a lawsuit filed against Samis by that group Earthfare, who discovered the preservative disclosure issue.  However, in one of my previous links, someone seems to refer to that when they say they could find no evidence of a lawsuit by researching it on the net:

http://www.dwlz2.com/forum/showthread.php?t=31612

quotes from the link above (bolded emphasis added):

A poster says:

Just wanted to give everyone an update on the "Sami's" bread issue.
Eathfare has now filed a lawsuit against Sami's company.
Earthfare is a Natural Grocery Store, which has many stores in different areas.
When I told them about the nutrition info. and the questions/concerns I had, and that I had also contacted the company but could not get any info. from the owners. Earthfare decided to do their own investigation  They took the Sami's products and found out that not only did the nutrition info. not match up, neither did the ingredients!!!!! One of Sami's famous sayings is that they are ALL Natural, no preservatives. Well when the lab got the info. back there was ARTIFICIAL Ingredients, and ingredients that were not listed on the label!!!!! A lot of customers that had Celiac Disease bought their items because they were supposed to be "Gluten Free" I only can pray that people were not harmed by this company. As from what the lady told me at Earthfare today, there is a lawsuit about to take place, and that Sami's may not be in business much longer.


Another poster from that same linked discussion said:

I was so mad, so I called the company and got a hold of some man that said he could help me. He told me that I was correct, that yes the nutritional labels were wrong and had been wrong for some time now. He said that they would see about getting the correct info and change the labels. He did not seem concerned at all and even acted like he didn't even think the calorie, fat, etc.. counts were even wrong!!!!!! I told him that this was awful for people that were on special diets or had health issues that they had to watch. He didn't seem too concerned!!! So I know now that I can't trust that company.

My advice at this point?  Avoid Sami's Bakery items.  Even if some of the issues raised in the internet discussions turn out to be without basis in fact, there is no denying that their bread suddenly has CORN SYRUP in it.*

* edited to add:  And, from the sound of things, quite possibly it always has.     ...Although, I don't know, that bread didn't spark cravings in me...if it had corn syrup in it, I think it would have.  But it has it in there now.  BAD.


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BuzyBee
Tuesday, March 24, 2009, 8:13pm Report to Moderator Report to Moderator

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Well that's good to know about the millet. I just bought some millet flour and I have not used it yet. Great suggestion on the Italian herb instead of the cinnamon. I would love to try this.

In ref to the sweeteners, is this just a lite sweet taste or should I lighten up on the sweeteners.
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syren4444
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I'd say skip the stevia, maybe add a hint of almond extract.

I'd keep the agave as it helps with texture and just cuts through the bitterness of the grains.  Maybe test subbing the agave for olive oil, but use a little less than 1/4 cup.





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BuzyBee
Tuesday, March 24, 2009, 8:19pm Report to Moderator Report to Moderator

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Your so helpful Syren. Such great suggestions on substations. I will have to print this recipe out and give it a try. Thanks again.
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Ribbit
Tuesday, March 24, 2009, 8:31pm Report to Moderator Report to Moderator

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That's insane, PT!  I don't understand how my canary-in-the-coalmine Explorer didn't react to the bread.  Or how my gluten- and other thickener-intolerant Nomad didn't react.

Another thought that just came to me is this:  in Asian groceries you find a very fine white starchy rice flour called Glutenous Rice.  I wonder if they were using that and calling it rice flour.


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

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Tuesday, March 24, 2009, 9:24pm Report to Moderator Report to Moderator

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has any baker among you tried out starters with compliant grain flours, to make a type sourdough bread?

thanks for posting the recipe syren!
great pictures, reminded me of sourdough!


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Tea Rose
Tuesday, March 24, 2009, 9:51pm Report to Moderator Report to Moderator

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Peppermint Twist,

Thanks for all your links and info - very informative   and much appreciated.  I don't think I will be eating the rest of my order from Sami's, it isn't worth it.

Tea Rose



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Ribbit
Wednesday, March 25, 2009, 12:52am Report to Moderator Report to Moderator

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Quoted from Lola
has any baker among you tried out starters with compliant grain flours, to make a type sourdough bread?

thanks for posting the recipe syren!
great pictures, reminded me of sourdough!


Yes, I have made sourdough spelt bread.  No starter needed.  You just let it ferment on the counter and then refrigerate the dough till you use it.  But I realize spelt doesn't work for a good many here.


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

Family: 3 As, 1 B, 1 AB, 1 O
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Chloe
Wednesday, March 25, 2009, 12:55am Report to Moderator Report to Moderator

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Quoted from Ribbit


Yes, I have made sourdough spelt bread.  No starter needed.  You just let it ferment on the counter and then refrigerate the dough till you use it.  But I realize spelt doesn't work for a good many here.


Ribbit...Can you make a sour dough starter from a gluten free flour?  Like quinoa?



"The happiest people don't have the best of everything.....they know how to make the best of everything!"
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Ribbit
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I don't know.  That's what I was wondering about several posts back.  I wonder, since letting things ferment slightly so improves their fluffiness, perhaps that's what Sami's was doing....but if so, one would sort of expect it to be advertised as such.


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

Family: 3 As, 1 B, 1 AB, 1 O
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