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Member Since 13 Nov 2010
Offline Last Active Aug 01 2015 02:22 AM

Topics I've Started

How Do I Search My Old Posts And Topics

29 March 2015 - 05:39 AM

Seems I can only go back one year. Are there specific directions to find my earliest posted new topics and conversations?



Waffles: Van's Vs Eggo

08 February 2015 - 08:55 AM

Usually I buy Vann's or Van's at the Safeway, but last night they didn't have them, but they did have Eggo brand gluten-free waffles, so I bought them. Big difference. And not for the better.


Generally, I really like Van's waffles.


The Eggo which I had this morning, tasted like cake icing. I compared the sugars, and it's about a 1/4 teaspoon more than what's in Van's per serving. (1 G more). I suppose that is what accounts for my feeling like the sugar just rushed right into my system. I'd have to check the other ingredients to see if Vans contains anything else to slow the sugar exit down. Just checked: There's one more gram of dietary fiber in the Vans. Not sure what the source is and if it would indeed slow down the transit time or not.


Back to Van's! Please Safeway - restock your supply.



Should Enriched gluten-free Flour Be The Next Battle?

30 July 2014 - 06:17 AM

Please correct me if I am wrong, but our gluten-free flours are not fortified with riboflavin, thiamin, niacin like wheat flour is by law, the Enrichment Act of 1942. So this trickles down to our gluten-free breads and cereals and baked goods.


Should our flours be fortified? I know that many gluten-free baked goods, like bread, is fortified with iron, which is great. But what about B6, and folate (1996 law added folate/folic acid)?


Is this the next frontier? I know we are all protective of and grateful to the companies producing gluten-free products, but there are undoubtedly some Celiacs who either aren't aware of this and/or get many if not most of their sustenance from gluten-free baked goods without supplementing from the other food groups that are high in B vitamins.


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