I'm glad to hear of your comments about Kinnikinick. I've been gluten free for more than 30 years and have gone through cycles of nearly all the breads by different manufacturers. Kinnikinnick has been my consistent favourite. Udi's seems like there is nothing there for the calories. The sandwich buns I make frrom Kinni's Bread and Bun Mix are like what most people call normal. I'm always getting complimented on my good lookin sandwiches and that is by the glutenoids.

Firstly let me say I’m sorry to hear about your daughter’s experience. Most North Americans get less than 50% of their recommended fiber intake. We know that those on a gluten free diet have an even harder time getting enough. One of the things we have always done is add fiber to our products and this fiber can cause issues with some people, especially when they are not used to it.

Psyllium is a natural soluble fiber and a good source of beta glucan. And while it has traditionally been used as a "laxative" when given as a supplement, the health benefits of soluble fiber are well known. It helps reduce cholesterol, may reduce the risk of heart attack & stroke, as well as many other health benefits. http://www.umm.edu/altmed/articles/psyllium-000321.htm Beta glucans are scientifically proven to lower blood cholesterol levels. In fact the FDA recommends up to 7 g of psyllium a day. http://en.wikipedia.org/wiki/Dietary_fiber

From a “laxative” standpoint, psyllium and chia are about equal. They are both soluble fibers. For equal amounts there is about twice as much fiber in psyllium but chia has more protein.

I'd also like to address the other ingredients that we use . We don't use bamboo fiber at all. Pea protein is used in place of soy and dairy proteins and this is very important for our customers with multiple intolerances. Yes, CMC is used in non food products, but so are hundreds of other ingredients. Examples: Guar gum is used by the petrochemical industry; cornstarch is used to make glue etc. CMC is used in lots of foods and especially gluten free products (if you see modified cellulose, or micro-crystalline cellulose on an ingredient list there's a good chance it is CMC). It’s a gum like guar and xanthan and without gums, gluten free baked goods would not be possible.

For what it’s worth here’s an ingredient list (TAPIOCA STARCH, BROWN RICE FLOUR), WATER, MILLET SEED, RESISTANT CORN STARCH, EGG WHITES, NON-GMO VEGETABLE OIL (CANOLA OR SUNFLOWER OR SAFFLOWER), CANE SYRUP, CHIA SEED, RICE BRAN, ORGANIC INULIN, EVAPORATED CANE JUICE, CITRUS FIBER, YEAST, FLAX SEED, SALT, GUM (XANTHAN GUM, SODIUM ALGINATE, GUAR GUM), PEA PROTEIN, DRY MOLASSES, SODIUM CARBOXYMETHYL CELLULOSE, BAKING POWDER (SODIUM ACID PYROPHOSPHATE, SODIUM BICARBONATE, CORN STARCH, MONOCALCIUM PHOSPHATE), CULTURED CORN SYRUP SOLIDS (NATURAL MOLD INHIBITOR), ENZYMES.

Contains CMC, Pea protein and yes that’s the ingredient list for Udi’s Millet Chia Bread.

Every ingredient we use is thoroughly investigated for its pro’s and con’s and we use them in the best way we feel possible. I encourage everyone to read labels carefully. Look at the ingredients and the nutritional, be informed and make your own choices