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Member Since 11 Jul 2007
Offline Last Active Jun 26 2015 01:41 PM

Topics I've Started

Heads Up On Best Foods Canola Mayo...soy Is Back As An Ingredient

26 June 2015 - 01:41 PM

I've been purchasing Best Foods Canola mayo for several years because of the price and the fact that there is no soy in it. Yesterday I purchased 2 quarts of it, and went back for another one because it was on sale and I had a $1 coupon. Much to my dismay, soy is now listed as an ingredient. Back in 2008 it contained soy, then they removed it, and now it seems to be back. I'm allergic to soy so I was forced to purchase Spectrum Canola mayo at a higher price because I use a lot of mayo during the hot weather. Soy was not listed in the ingredients yesterday, but today I guess a new shipment came in. I do have several recipes for making my own mayo,and  it was excellent, but I have to deal with multiple food allergies on a daily basis (wheat/gluten, milk allergy in addition to being lactose intolerant,  soy, tree nuts and peanuts, sesame, cacao) so I prefer to purchase anything that makes my life easier without spending all day in the kitchen cooking.I live in northern Arizona, has anyone else come across soy in their Best Foods recently?

Best G.f. Pie Crust I've Made In 6 Years...i Switched To Lard!

27 November 2014 - 11:33 AM

I've previously purchased g.f. frozen pie crusts and found them unacceptable.....I keep going back to Bette Hagman's pie crust recipe  and have had excellent results. This year I decided to use lard instead of the shortening, and the apple pie and crust blew me away....from now on pie will be on the menu more often. 

Because I'm gluten/dairy/soy intolerant, I substitute Earth Balance and Spectrum for my cooking and baking needs, and have had great results. I recall my mother using lard for flakey pie crust back in the day, and recently noticed a poster said she uses lard also.......so decided to switch...am glad I did.


Canyon Bakehouse G.f., Dairy Free, Soy Free Bread

16 November 2014 - 02:50 PM

I have noticed some posters on this forum say their choice of bread is Canyon Bakehouse. Our local Vitamin Cottage/Natural Grocers is now selling this so I decided to try it. Seems like I tried it several years ago while vacationing in Colorado and was not impressed with it.


This bread blows away all other G.F. breads that are out there....it is soft, soft, soft, and doesn't have mouse tunnels running thru it like that other bread from Colorado. The loaf is 18 ounces of decent size slices and was $5.15 a loaf. Someone on this forum said the shelf life is about 4 days after thawing out from a frozen state, and not to refrigerate it.  


My slices have been on the counter for 2 days and are still soft....I can actually enjoy real sandwiches again, and I'll be able to bring a decent sandwich on an airplane when I travel. I'm gluten/dairy/soy intolerant and when I have to fly from the west coast to the east coast and stay at  several motels I really have a hard time not being able to have a real meal until I get to my destination.


Thank you for this fantastic forum and the wonderful folks who share so much info.


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