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:

Gluten Free Food Manufacturing & Packaging Made Easier

The Gluten Free Certification Organization is Proud to Announce the Certification of the Raymond-Hadley Corporation, a Large-scale, Niche Producer.

Raymond-Hadley Corporation is now certified to provide gluten free ingredients and production and packaging services for clients requiring gluten free products.

Food companies and food production plants face a multitude of challenges in not only acquiring gluten-free ingredients but in the process of gluten-free food production itself, which is why the recent certification of the Raymond-Hadley Corporation is exciting and welcome news for the industry.

The services Raymond-Hadley has to offer the gluten-free food producer are many.
Ads by Google:

Their gluten free ingredient stock is extensive and includes both commodity, such as beans and flours, and more unusual ingredients, such as ethnic spices. The company also provides gluten free certified production services including formulation and blending of dry mixes and packaging procedures.

Currently the Raymond-Hadley customer client base includes United States and Central and South American companies. Certification by the Gluten Intolerance Group®, the reigning force behind the national standard for safe gluten levels in food products, has provided the company a valuable niche in the food manufacturing industry.

To learn more about the Raymond-Hadley Corporation
Website: http://www.raymondhadley.com

As always, Celiac.com welcomes your comments (see below).


Spread The Word







2 Responses:

 
Chris Russo

said this on
24 Jul 2011 4:02:42 AM PDT
Looking for a facility to bake my gluten free cookies and cakes. Would like to start a business. Need a certified gluten free manufacturer.

 
John

said this on
21 Oct 2011 12:41:07 PM PDT
It's amazing. We're starting to see manufacturers produce packaging for everything you can imagine. Now gluten-free food? Amazing!




Leave a reply:
Your Name *: Email (private) *:




In Celiac.com's Forum Now:

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

Check out this page and the advice on rice prep: http://www.bbc.co.uk/programmes/articles/2F1MDzyW55pg97Tdpp7gqLN/should-i-be-concerned-about-arsenic-in-my-rice

Hi Rachel and welcome I think you've found the single best site on the web for help and advice. Hope it's of use to you. I tested negative for celiac so no referral. My experience with NHS however suggests it could be worth phoning your Gastro's office and asking the admin staff there to check on this. Things get overlooked... I would avoid anything with those warnings on. It's a pain in the arse because, for example, it recently appeared on a brand of nuts I like. However having some experience of production and marketing environments that warning will only be going on the pack if someone in the company thinks there's a chance of contamination. There's always other products to choose from so I don't take the chance. Walkers crisps have given me a reaction, yes even the sodding ready salted ones It's something to do with their production processes. I think Gary Lineker may dance through the factory each week spreading handfuls of flour for good luck. Whatever, I now avoid them. My energy levels improved over a few months after the diet. It took longer the second time after my challenge. I was still noticing improvements / weird resolutions of odd symptoms up to 9 months to a year later... Lots of good advice here: All the best! Matt

Ah.... Settles back, dons funny hat, smokes pipe, plays violin, injects heroin etc... I think you need to treat yourself as your own science experiment. If you're ok at home with all of the drinks then you can almost certainly rule out alcohol intolerance and thank your bodies burgeoning super coeliac powers of gluten detection for the reaction. Clearly your powers have grown in the past five years young jedi... In which case maybe there's a drink you can order which would reduce this risk, maybe asking for the bottle and a clean glass, forgoing ice, straws etc, anything to simplify matters and reduce the number of contaminant variables. One thing I'd avoid would be 'mixers' from the shared line. Not because there's gluten filled drinks going through them, typically its just coke, lemonade and soda water, but because the nozzle sometimes dips into the drink that's being filled. Paranoid? Maybe, but I avoid them now and pay the extra for a bottle. A word on glasses. Most bars have a dedicated glass washer and they're good, to a point. I've worked behind a bar in the past and the washers are only on for a very short time, they can run up to 35 times an hour... I've seen lipstick on glasses from them and whilst the chances of contamination are probably slight... Now if you're out for a night at different places, it will be very hard to work out where its happening. So my suggestion is to go out to one bar only and pick a decent one. Speak to a bartender or manager, explain to them just what a special snowflake you are and get one definitely clean glass at the outset then keep it for the evening and just get it refilled. Pick one drink only and stick to it. I'd suggest wine as maybe its easier on the stomach than the bubbly prosecco and you can get the little bottles without any chance of contamination but that may be nonsense See what happens... If you're ok, then you have an answer. You've become more sensitive and your reacting to trace gluten. *removes funny hat, discards pipe, hides syringe...

This seems odd. No SIGNIFICANT villous blunting. Was there mild villous blunting? Increased intraepithelial lymphocytes?

Ugg, tell me about I thought I had bad gut bacteria for years. Carbs would just make be bloat and distend, sugars, rice, any kind of grain. Figured out in Feb, it was UC and that the sugars in carbs caused flare ups....I realize I am blessed I can nuts, I eat nut based breads, muffins, cakes etc, using stevia, monk fruit, and xylitol for sweeteners since they do not trigger the flare ups. >.> I am also addicted eating sugar free jams made with extracts, and a universal pectin that reacts with calcium water instead of sugar so I can use monk fruit to sweeten. (Cheaper to make this for my fruit cravings to buying sugar free jams) I also found a noodle by miracle noodles that is carb free they also make a rice sub...I use them in recreating dishes I used to eat all the time. NOTE the fiber in them is not tolerable to some people. But might look into it as a alternative. I think I did a post not to long ago about different forms of noodles and how to make them or get them for those with similar issues one of hte more intiruging ones is using eggs or egg whites mixed up and cooked on low eat in a pan into a thin sheet then cutting into noodles or using nordic wear microwave plates to make them. .....I recently found you can mix konjac flour, eggwhites, and hemp protein, up pour into one of those plates and cook into a tortilla. check my profile for my food issues lol list is huge, at least you can eat meats?