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Member Since 31 Aug 2009
Offline Last Active Aug 25 2012 05:27 PM

#608577 Gluten Free Goldfish Crackers

Posted by on 03 May 2010 - 12:31 PM

Seriously, I wish someone would make them commercially. This is the one product I have not been able to find gluten-free. I make them at home with a little goldfish cookie cutter, but they are very labor intensive.

I use a variation on this recipe:


But I just use 1 cup of whatever similar rice flour/potato starch blend I have made up. I also reduce the salt a little and sometimes I don't include the pepper.

They are really good!

ETA: It is easiest if you use a food processor to shred the cheese (pre shredded does not work well because of non-clumping additives.) Then use the food processor to then combine all of the ingredients into "cheese product." :lol:

I find they need to bake much longer that stated in the receipt, more like 8-14 minutes depending on how thick they are. The thicker tend to puff up more and look like goldfish.
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#605330 I Am Thinking This Is Hogwash- Super Gluten

Posted by on 18 April 2010 - 01:24 PM

Well, the truth is somewhere in the middle. Do I think a Celiac could eat European flour? NO. That is hogwash. Do I think non-hybridized wheat has less gluten? Oh yes, probably very true. But it is too late for us afflicted people now.
I think it very likely that the high gluten content in wheat flour grown in the country today along with all of the processed foods, personal care products, etc., that contain wheat are overdosing people. Those who carry the genes for Celiacs or gluten intolerance and having these genes trigger. Hypothetically, I do think that if some individuals had grown up in a different country or different time (when/where less gluten was grown or used) they never would have developed Celiac's Disease. I think things are only going to get worse and we are seeing the tip of the iceberg of gluten intolerance.
Oh, and I think Monsanto is evil. :ph34r:
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#602409 Tyson Chicken Breasts

Posted by on 02 April 2010 - 12:42 PM

Interesting... as I was reading through this thread, I was thinking "I bet Tyson's feeds the chickens a feed that contains wheat." The problem with that is the "butchering" and processing at these plants can be pretty bad, and if there is wheat in the chicken's stomachs, intestines, excrement, etc., the chance of CC on the actual chicken meat is certainly there. Read Fast Food Nation and Omnivore's Dilemma (just to name a few) if you want to know more about conditions in these very large processing plants.

Now, Tyson's also uses all sorts of additives, it is very easy to imagine that sensitive people could easily have reaction to those too. It is just hard to determine what is the problem, but personally, you could not pay me money to eat anything made by Tyson's.

We personally buy our chicken from a local farmer that feeds a corn/soy feed and is processed at a small facility. We have not had any CC issues with chicken or meats.
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