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  • Jefferson Adams
    Jefferson Adams

    Kellogg's Eggo Waffles Now Gluten-free!

    Reviewed and edited by a celiac disease expert.

    Caption: Image: Kellogg's Corporation.

    Celiac.com 03/06/2015 - The Kellogg Co. has announced the launch of Eggo Gluten Free Waffles in both original and cinnamon flavors.

    Coming on the heels of General Mill’s move to take Cheerios gluten-free, the announcement marks the latest move by major cereal manufacturers into the realm of gluten-free products.

    Eggo Gluten Free Waffles are available nationwide in the frozen food aisle of grocery stores.

    The gluten-free waffles contain eight vitamins and minerals and are considered an excellent source of calcium and iron, with 25% daily value of each. They also contain 15 grams of whole grains per 70-gram serving.

    Kellogg's is taking special care to make their new gluten-free waffles "delicious and wholesome," and to avoid the pitfall of gluten-free products which "…sometimes sacrifice taste and texture compared with their original versions," said AnneMarie Suarez-Davis, vice-president of marketing and innovation for Kellogg’s Frozen Foods.

    For more information, check out Kelloggs.com.

     


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    I went to the Kellogg website and found that the Eggo gluten-free waffles contain oat flour, which I don't consider to be gluten free (even the ones that are listed as gluten-free). I'm disappointed.

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    Again, I will say if you care about "gluten" you should care about a product full of harmful preservatives and GMO ingredients. Your promoting a product that still harmful to your health.

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    So the Oats and the "Artificial flavorings" are gluten-free also??? There wasn't a place to comment at the site...just the buy me area.

    If you buy the gluten-free labeled version, yes.

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    Happy to hear that there will be a gluten-free product that is also fortified, as are most wheat products. The one thing that I would have liked to read is whether this product is certified gluten-free (which I interpret to mean that they use dedicated equipment, etc., to avoid all cross contamination for celiac patients). Can that assumption be made when a large national brand introduces a gluten-free product, or am I just making an @$$ out of myself?

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    I don't trust major brands that get on the gluten-free band wagon to be truly gluten-free. They certainly aren't manufactured in a dedicated facility, so what steps are taken to ensure gluten-free without cross contamination.

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    Guest Gluten-Buster!

    Posted

    They are not gluten free, the oats are the problem. Oats have too much cross contamination! One brand of oats that claim to be gluten free because they are always walking though the field to make sure there is no wheat growing in the field. HA, what a joke, we called the company and the reason why they always walk through the fields to make sure there is no wheat growing is because they grow wheat in those very fields in the off-season! Which means there are traces of wheat in the very soil those oats are growing in. My Mother is a sensitive celiac and she tried those oats and got so sick afterwards.

     

    BOTTOM LINE: OATS ARE NOT GLUTEN FREE EVEN IF THEY ARE LABELED SUCH.

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    Pure oat grain is gluten free. However oats can be contaminated with wheat due to crop rotation. This doesn't happen very often but it does happen. The came is true for corn. Bob's Red Mill Oat Flour is gluten free always as they buy from farmers who do not rotate with Wheat, Barley, or Rye...and it costs more. The gluten free Eggo's cost only 10 cents more than the regular, so they must be using "normal oat flour." I suspect 1 in 10 boxes will have a trace of gluten. That is what I find with Kellogg's corn chex.

     

    Unfortunately, the Eggo's contain soybean oil. I am intolerant to that also. Many people who are gluten intolerant are also soy intolerant...so sooner or later Kellogg's will take out the soy also.

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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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