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When I was at Walmart today I found a NEW brand of gluten-free cereal bars that I had never seen before, in the regular section with the regular cereal bars, not the gluten-free section. They are much cheaper than the ones in the gluten-free section and they are certified gluten-free and also have no soy ingredients!!! They are called "Glenny's" brand.
I'm so surprised they don't have to label this. Aren't there people who have actual wheat allergies? As in, if they come into contact with wheat they'll go in to anaphylactic shock? If the fruit snacks are made on shared lines with Kellogg's cereals, they could just be coated with the stuff.
"I used to get very brain foggy and it would happen everytime I ate something sugary. Maybe your body is reacting to the BG imbalance."
Maybe, but I do feel pretty similar to the way I did the last time I tried to eat gluten. Nausea, headache, tired and foggy, like I have a hangover but I didn't drink.
"found that they make these products in the same facility as other wheat containing producs. Aren't they supposed to put that on the package?
Sadly, no. It's a voluntary label."
I see that this post is a year old...is this still the case? Is that still a voluntary label?
Yesterday I ate the Kellogg's Fruity Snacks thinking they were OK because nothing was indicated on the label. Today I feel TERRIBLE, and very similar to the way I felt the last time I did a gluten test.
I didn't realize that particular labeling might still be voluntary. Can anyone clear that up for me?
Thank you, this makes sense. My conclusion from all of your input is that like most other foods, it should not have some sort of extremely offensive odor or taste if it's still fresh. When I taste the raw flour it does not taste *great* obviously, since it's raw flour, but it doesn't taste what I would guess to be sour, and it has no strong smell.
Does anyone know though, if I accidentally eat something with spoiled flour, will that hurt me or just taste bad?
Can anyone please tell me, how would I know if my flour is spoiled from being unrefrigerated? I want to use it to make banana bread tomorrow. How would I know if it's OK? And would it actually be harmful if it's spoiled, or would it just taste bad?
My flour is Bob's Red Mill All Purpose Flour which has been in my cupboard for a good month or so. The bag has been opened, but clipped tightly at the top. It is made from garbanzo bean flour, potato starch, tapioca flour, white sorghum flour, and fava bean flour.
All Carnation drinks have wheat starch listed as the LAST ingredient. GRRRRRR!
I looked at Boost drinks, they are gluten-free but they have soy protein. Can't have soy.
Nature Valley Almond Roast bars have soy in them, darn-it.
For this week I've settled on ham and cheese rolled into corn tortillas, cut up into bites so I can eat it easily in the car. Tasty, cheap, filling, and it will give me the protein I need to have the energy to start my new job. Thanks for all the ideas and I'll file them away in my new gluten-free recipe box!