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Gluten-Free Foods, Products, Shopping & Medications

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Share info on about GF products, medications, cosmetics, etc., or warn others about dangerous ones. Which ingredients are safe and which are not? Food labeling issues and legislation.

17,794 topics in this forum

  1. Pancreatitis And Pain Medications?

    • 0 replies
    • 856 views
  2. Oats-what's The Deal?

    • 6 replies
    • 1,622 views
  3. Starch - Does It Mean Wheat?

    • 4 replies
    • 1,622 views

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  5. Bare Minerals

    • 8 replies
    • 4,970 views
  6. Ready Made Fruitcake?

    • 1 reply
    • 1,215 views
  7. Mainstream Gluten Free Beer!

    • 22 replies
    • 5,528 views
  8. Miracle...

    • 1 reply
    • 831 views
    • 0 replies
    • 743 views
  9. Chocolate Question

    • 2 replies
    • 1,399 views
  10. Hi, Two Questions

    • 3 replies
    • 1,369 views
  11. Good Ravioli!

    • 12 replies
    • 3,827 views
  12. Ferrous Gluconate

    • 4 replies
    • 21,596 views
  13. Gluten Free Irish Creme

    • 3 replies
    • 1,296 views
  14. Help Annatto Food Color ?

    • 6 replies
    • 2,329 views
  15. Alberto Culver

    • 1 reply
    • 1,144 views
  16. Holiday Maple Candy

    • 1 reply
    • 1,036 views
  17. Mac Lipsticks

    • 5 replies
    • 6,467 views
  18. Serenaide From Klaire Labs

    • 1 reply
    • 968 views
  19. Omnicef

    • 0 replies
    • 1,084 views
  20. Rx Need Gluten Free Information

    • 1 reply
    • 873 views
  21. What Are Your Favorites?

    • 11 replies
    • 1,626 views
  22. Reduced Sugar Cocoa Puffs The Coo Coo For Cocoa Puffs Kind

    • 3 replies
    • 1,656 views
  23. Hair Dye?

    • 6 replies
    • 1,766 views
  24. Rice Dream Ice Cream

    • 4 replies
    • 3,747 views
  25. Floradix Tablets

    • 0 replies
    • 2,092 views
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  • Forum Discussions

    While some Celiacs also develop sensitivity towards corn and rice, I believe that microbial transglutaminase (a.k.a. meat glue) causes reactions to certified gluten free foods.  Microbial transglutaminase is used widely in the food industry to improve flavor and texture and prolong shelf life in gluten free foods as well as nongluten free foods. Because microbial transglutaminase is classified ...
    A number of brands use pea protein for at least some of their noodle products. Banza for instance. Barilla has a chick pea based rotini that we use.
    If certified by GFCO.org it must be lower than 10ppm.