One of the perks of being a gluten-free blogging family is that we get to try new products before they hit the market. Udi’s sent us a sample of their new hotdog and hamburger buns to try last month. Then we got to try the new Rudi’s buns at the GFAF Expo last weekend. If you read my review of both Udi’s and Rudi’s bread when they came out, you will know what I’m going to say.
We are again divided on our opinions and again it is partly because one of my kids cannot really digest whole grains, even if they are gluten-free. She is now only eating maybe one sandwich a month or one plate of gluten-free pasta a month and that has to be the most refined, white starch product, no whole grains, and still they sit heavy on her digestive system. There are so many celiacs and gluten-intolerant types who are finding this to be the case. So, of course her vote is for Udi’s, because she could have a hotdog at a party and feel like her diet isn’t making her stand out in the crowd.
Those of us who can eat whole grains like the Rudi’s for its flavor and texture. The Rudi’s are smaller and denser. They also make great breadsticks if you brush them with butter, and sprinkle with some granulated garlic and parmesan. We did this with the last two buns that were at least 5 days out of any kind of refrigeration or freezing.
The Udi’s will hold up to more fillings because they are fluffier and about twice the size of the Rudi’s we tried.
The Rudi’s use of whole grains make these the choice if we were serving hotdogs regularly and were concerned about adding nutrition.
Comparing ingredient lists may make a difference. Udi’s definitely relies on some chemistry to get the lighter texture.
While Rudi’s relies on whole grains and recognizable ingredients.
The good news is that we have two good products that will stand up to a hotdog and toppings and not disintegrate like the buns our family tried when we first went gluten-free over 5 years ago. The good news is that there is a choice for those who want whole grains and would be buying the whole wheat buns if they weren’t eating gluten-free like I did before diagnosis. And, there is a choice for those who want a white hotdog bun as close to the ones they remember from pre-gluten-free days.
The only bad news is that both require some heat from toasting, baking with a little oil or even a microwave to soften them. You can’t throw these in the picnic basket or take them to a backyard barbeque and just pull them right out of the bag and plop a grilled hotdog on them. The other bad news is that the Udi’s sample I got was a little stale right out of the shipping box and the ones I tasted at the Expo were fresher. So, there is a shelf life issue that even the poor chef at the Expo hotel faced at lunch. Poor man was so excited to serve Colemen burgers and hotdogs on Udi’s buns for the Expo attendees. No one told him that you can’t keep the buns on the counter for a couple days and expect them to be fresh. The freezer is the place for these until right before you serve them. Especially the Udi’s. The Rudi’s seemed to last much longer as I tested one at the Expo and then shared the rest three days later with the family. The Rudi’s was still moist and had a better texture than the Udi’s from my sample box. The other problem the chef ran into was that you can’t really heat or warm these buns, fresh or otherwise and delay before serving. You really have to heat that bun, get the dog and toppings on it and eat it ASAP. As either bun cools, the soft texture changes–and quickly in my experience.
So glad you posted this great comparison! I too LOVE LOVE LOVE Rudi’s and I’m proud they stick with ingredients I know and can pronounce. Not knockin’ Udi’s… heaven knows I love them too… but if I have the choice I will buy Rudi’s instead because of the ingredients and I really like their products. They taste more like homemade to me!
I’d have to agree with everything you said and I know there are a lot of us feel that way.
Well said, my friend. I would have to agree with you completely on this issue. While I like the taste and texture of Udi’s, I also like the whole grains and the fewer ingredients that Rudi’s relies on. And now, we have been lucky enough to have our Costco carry Rudi’s bread (they sell 2 loaves for the cost of what I pay for 1 at WF or any of our other local Health Food Stores). So it is hard to resist that deal, regardless of what my opinions would be. Anyway, great review, as usual! I love how you presented this.
xo
Thank you, Kim. I’m just happy we have two good choices.
I needed your review, Wendy, because I gave all my freebies away at the Expo because I wasn’t coming home until a few days after the event. Didn’t want to have to worry about freezing products and then fitting them in with my clothes, cookbooks, etc.
I didn’t try any of the buns at the Expo lunch because they didn’t look too appealing and later found out the reason like you did. Unfortunate for all those who wanted to try them for the first time. So I ate my hot dog sans bun per usual. One day I’ll have it on a gf bun! 
Thanks for the review and photos!
Shirley
It must be tricky trying to serve some of the GF breads on a buffet. The texture deteriorates so rapidly when the products cool and if you’re starting with a stale bun to begin with, well, disaster. Thanks to you for getting me some Rudi’s to try.
Oh, forgot to say that like all of you I am a big fan of Rudi’s bread (when I indulge) because of their ingredients!
Shirley
Thank you for the review. I think it stinks that they go stale so fast. I’m with you on the ingredient list. I guess the good part is that they are working on buns. So, hopefully they will get it down after getting more reviews of the products.
They are on their way for sure and it is so much better now then just a few years ago. Part of the whole thing is just learning how to handle, store, heat and serve and there are no suggestions on the packages.
What exactly are “resistant corn starch” and “cultured corn syrup” anyway?
Anyhoo, I agree with your assessment Wendy and now that I just fessed up to Dr. Rick (Dr. Vikki’s husband) that I went hog wild at the Expo, I can post my review too, LOL!
Both buns did much better in the microwave, the Udi’s completely fell apart on us when eaten straight out of the bag (but they were also several days old by that point). Love the idea on making bread sticks from the Rudi’s buns!
That’s the trouble with all the dang label reading we have to do. It only raises more questions and makes some foods seem so unappealing.
I am going to have to try the Rudi’s breads and the buns. I keep hearing people rave over Rudi’s, I just haven’t tried them yet. Probably because I’m partial to Katz. lol I did enjoy the Udi’s hot dog buns at the Expo though even if it was a bit dry. I was just happy to have a gf hot dog bun that didn’t make me sick! Color me excited.
It is exciting to have a bun that is the right shape and doesn’t fall apart. I haven’t tried Katz. Where do you get them?
I would love to try the Rudi’s brand. I don’t think it’s available where I’m at right now. I’m in Massachusetts near Seabrook, NH border. Thanks for comparison. I agree with the heat, serve and eat right away. We’re doing that right now with his sandwich bread which makes it tough for him to take a sandwich to school for lunch. It’s not “edible” if it’s not soft and it’s not soft unless it’s been “nuked” for about 20 seconds in the microwave.
Seems like the Udi’s when it first came out was pretty good right out of the bag. Are we getting pickier or is there a difference in shipping and freshness?
What a great review Wendy! I didn’t know the difference between the two brands, simply because I can’t get them where we live. I’m not sure if either company distributes to Canada yet. I do prefer the sounds of Rudi’s though. What I want to know is why their names are so similar. It’s kind of funny!
Maggie, my family can get Udi’s bread where we live. I haven’t seen Rudi’s yet, though. Hopefully both companies will soon be shipping to your part of Canada!
I always thought that name thing was unfortunate and confusing. See Zoe’s comment about Canada. Sounds like it is there or on its way.
Thanks for doing the review Wendy. When we created our hamburger and hot dog bun recipe we stuck with our mission of using only the highest quality, wholesome, all-natural ingredients. This is what we believe in! As we say at Rudi’s – The best stuff in life is free. Free of artificial chemicals, preservatives, and dangerous pesticides. Know what’s in your dough!
Happy BBQ season!
Maggie, Rudi’s Gluten-Free Bakery
Maggie-I think you can see by the replies that there are a lot of gf folks who appreciate that very thing about Rudi’s.
Thanks for the review, Wendy! Very informative – I’ve yet to see these hot dog buns in my neck of the woods, so I’ll be on the lookout. Like Heidi, I’m curious about that cultured corn syrup. It worries me. As a rule, my family tries to avoid corn syrup (high fructose or otherwise) and we don’t use it at all in our cooking or baking. I’d hate to part with Udi’s because of that; it’s currently the only available store-bought gluten-free bread that’s decent (not a dense brick and sits heavily in the gut) as well as closest in appearance to wheat bread and that my brother can enjoy. He likes his sandwiches.
I know what you mean about boys and their sandwiches. Our exchange student powered through three a day the whole 10 months he was with us. He liked the Schar rolls and the only way I could afford to feed him was the money he got from his government for gf food. I think it all went to rolls and sandwich meat.