698 Breakfast Bars (Gluten-Free) - Celiac.com
No popular authors found.
Ads by Google:

Categories

No categories found.


Get Celiac.com's E-Newsletter




Ads by Google:



Follow / Share


  FOLLOW US:
Twitter Facebook Google Plus Pinterest RSS Podcast Email  Get Email Alerts

SHARE:

Popular Articles

No popular articles found.
Celiac.com Sponsors:

Breakfast Bars (Gluten-Free)

This recipe comes to us from "Popco."

Ads by Google:

1 package small marshmallows
¼ cup butter
6 cups gluten-free cereal
½ teaspoon gluten-free vanilla
¾ cup peanut butter
¾ cup chocolate Carnation Instant Breakfast

Melt marshmallows and butter. Add instant breakfast and peanut butter. Stir in cereal and vanilla. Press into 9" x 13" pan. Sprinkle mini chocolate bits on top and press in. Let cool.

Celiac.com welcomes your comments below (registration is NOT required).





Spread The Word







Related Articles



10 Responses:

 
Amy
Rating: ratingfullratingfullratingfullratingemptyratingempty Unrated
said this on
18 Jan 2008 8:18:53 PM PDT
I would appreciate the nutritional content. My stepdaughter is type 1, but also has Celiacs. I need recipes that give me the carb count so that she can have fun gluten free treats, and I can know how to count it in her daily intake.

 
Marilyn Coe
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
10 Feb 2008 5:09:55 PM PDT
I do not know where I found this recipe but my grandson loves to take these to Scout camp. Thanks

 
aoife oconnor
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
03 Mar 2008 10:55:45 AM PDT
Thanks for the recipes it really helped me for my cooking project in school ...

 
Michelle
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
08 May 2008 1:30:36 PM PDT
Love this recipe. My husband is celiac and is training for a marathon so I needed things that give nutrition and are quick and easy. Plus, my girls love them and I know they are getting better nutrients and no gluten than rice crispy treats (which this reminds me of). Thanks thanks they are tasty

 
Sandy
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
11 Dec 2008 2:21:24 PM PDT
I love these breakfast bars. I found this recipe about 2 months ago and always have a batch made for something to eat on the go.

 
Allison
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
20 Jul 2009 5:07:48 PM PDT
I was wondering if anybody had an alternative to the Carnation Instant Breakfast...The label is now showing this it is processed in a factory that processes wheat. This looks like a great recipe and would love to make it for my daughter! Thanks!

 
Guest
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
24 Jul 2009 1:36:29 PM PDT
I, too, had the same concern. I found a post on another site in which Nestle had responded to a consumer's inquiry about Carnation Instant Breakfast. They said, "In response to your inquiry, some flavors of CARNATION INSTANT BREAKFAST contain gluten. In the ready-to-drink form, all flavors, with the exception of Strawberry Creme, contain gluten. In the powder form of CARNATION INSTANT BREAKFAST, Chocolate Malt flavor contains gluten. The source of gluten is not wheat, it is barley gluten which is found in the flavoring. The flavor is 4.2% malt syrup of which 2% is gluten. The other flavors are gluten-free." I'm thinking of trying to use a different flavor other than chocolate, though I wonder how that will taste?

 
MaryB
Rating: ratingfullratingfullratingfullratingemptyratingempty Unrated
said this on
25 Aug 2010 6:25:58 PM PDT
Although Carnation Instant Breakfast isn't gluten free, meal replacement pre-mixed drinks may be - Ensure and Boost both say gluten-free on their labels.

 
Penny
Rating: ratingfullratingfullratingfullratingfullratingempty Unrated
said this on
03 Nov 2012 5:41:22 PM PDT
So many ask often for nutrition content... you can go to caloriecount.com and input the recipe. It even allows you to make changes... a great resource for us all.

 
Tami
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
19 Mar 2013 3:52:50 PM PDT
These protein breakfast bars are excellent and a life saver!
I've replaced the carnation instant breakfast with Gen Soy brand soy protein shake. My daughter and I aren't huge chocolate fans so I split the powder in half using half vanilla and half chocolate. I've also added a 1/2 tsp of McCormick's pure almond extract to give it just a touch more flavor. I've found that it is a bit dry and doesn't stick together well so I add a few teaspoons of water. Her whole volleyball team loves them and they don't even realize they are gluten-free! Thank you so much for this recipe.




Rate this article and leave a comment:
Rating: * Poor Excellent
Your Name *: Email (private) *:




In Celiac.com's Forum Now:

All Activity
Celiac.com Celiac Disease & Gluten-Free Diet Forum - All Activity

I know this post is a year ago... however it is still on the first page of the travel section! I am from Uruguay, (South America) and I can answer this question for people that may look at it in the future. As a South American - I can say that the cuisine varies greatly. In cities, you shouldn't have any more than the normal amount of difficulty finding food. For example, in Montevideo, the city I am from, you'll have no problem finding dedicated entire Celiac stores. Meat is a large part of restaurant menus, so parilladas (similar in theory to steakhouses, would be very easy to navigate). Uruguayans do eat a lot of pastries, and just like in the states... Most mainstream bakeries are not gluten free, but like I mentioned there are places that specialize. In Uruguay, there is knowledge of Celiac and a large health awareness. Some of the foods can be costly, cost of living in general is not low. In large swaths of South America, the foods you mentioned - Potatoes, rice, meat, etc are abundant, as are fresh fruits and veggies. Avoiding corn does make it tricky. Peru can be a great place for non-gluten eaters. Peru uses very little gluten (they are the original quinoa eaters) but there is a lot of corn in the diet (and since you are corn sensitive, that would be a food you would need to navigate). Latin America spread over two continents! In this area you will find a great variety in cultures, cuisines, and knowledge of celiac. There is no reason why If you want to experience Latin America, that you have to rule out an entire region of the world because of Celiac. Navigating it will be different, but it is doable!

Recently diagnosed last week does the pain ever get better??

George, i am sorry that you are not feeling well! ?? I am not a doctor, but just trying out drugs to stop your symptoms just seems like a band aid approach. It sounds like he suspects IBS which is really, in my opinion, "I be stumped". Has inflammatory bowel disorder (IBD) (more lovely autoimmune disorders) been ruled out? This includes both Crohn's and Colitis. My niece was diagnosed with Crohn's finally with a pill camera after all other tests were given. The damage was not within reach of any scope. I am just throwing out suggestions. Hopefully, you and your doctor will figure it out soon!

Celiac disease is an autoimmune disease that happens to have a known trigger -- gluten. Flare-ups develop (antibodies) causing damage. Not just in the small intestine, but systemically. One gluten exposure can cause antibodies to increase for days or months! Antibodies are being measured during the celiac blood tests. If there is no gluten exposure, there will be no antibodies. These antibodies can come down in some people in as little as two weeks. Recommendations require gluten 2 to 4 weeks daily for the biopsies taken via endoscopy in order to be sure to catch damage, but 8 to 12 weeks for the blood tests. The endoscopy is considered the "gold standard" in helping to diagnose celiac disease, but there are other things that can damage the small intestine. So, the blood test helps solidify the diagnosis. So, if you want a good result on your endoscopy, you need to be eating gluten daily for two week prior at a minimum. I know it is tough and you are feeling sick. Wish there was a better way to catch active celiac disease.

Hi everyone, Just an update to my situation. I had thought that I might be getting better since I started adding gluten-free grain back into my diet but I was wrong. It seems that the Methscopalamine Bromide just delayed the effects, didn't stop them. I had to stop taking it because one of the side effects is to stop sweating, which I did. There were times when I felt hot and almost couldn't catch my breath. Anyway, my doc put me on Viberzi instead. I took 3 doses, 1 Tuesday evening and then 1 Wednesday morning and then again Wednesday evening. Each time I took 1, it seemed that about half an hour later I would develop severe abdominal cramping, pain in my neck, shoulders and upper back and a feeling like my insides were on fire. My face felt like it was hot and tingling. It wasn't warm to the touch but felt like it to me. Worse of all is it didn't work anyway, I still had diarrhea. I stopped taking Viberzi after reading the precautions pamphlet which said, "stop taking Viberzi and tell your doctor if you have abdominal cramping, pain which radiates to your shoulders or upper back." Go figure. Anyway, today is 3 weeks straight of diarrhea and still no diagnosis and not sure what he's going to want to do next. George