Jump to content
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Hotel Waffle Makers With gluten-free Waffle Mix?


SMRI

Recommended Posts

w8in4dave Community Regular

I would never trust someone ele's cleaning a waffle iron and using it for gluten-free. Not even myself!!  I take a more natural approach, Like suggested above take a small unit to cook your own or just take some fruit and yogurt or like stated above some toaster sleeves and your own bread. It's not hard just a lil inconvenient. But really it isn't that confusing if your having a hard time go to natural foods. Whole meats , whole veggies and fruits. Make sure when you go out to eat you tell them you are Celiac. If they cook you a steak they won't put all that seasoning on it. To me alot of it is just common sense. The more natural you eat the less chance of being Glutened. Good luck!! 


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



IrishHeart Veteran

No, the question was about artificial flavorings and you kept giving me information about natural flavors...I kept trying to point that out to you and you kept posting the same link to the same blog that had no information about what I was talking about...so, do I just ignore that list from this site because you say it's ok? I'm trying to trust you but when your information is contradictory, it's hard.

 

Actually,  the article covered "flavorings"--including natural flavors, smoke flavors and caramel coloring

 

I think we mentioned to you that  "artificial flavors" were not an issue (because why would any product need artificial wheat flavor?) and if it even somehow had it, the ingredient would have to be listed.

 

I'm sorry you feel as if this is overwhelming, but hon, you sounds as if are really making this harder on yourself than it has to be. 

 

Wheat, rye, barley, Oats, malt.  That's it. If it has oats and it does not say "certified G F oats"--skip it. 

  • 3 weeks later...
cap6 Enthusiast

I agree.  Forget "learning"  the ingredient lists.  Most of that stuff isn't healthy for you anyway.  And stressing over all the ingredients is, well, darn stressful.  I recall leaving the grocery store inb tears more than once in the beginning!!!

Go the whole foods route.  It's healthy, gluten free naturally and healing to the gut.  Personally, I would forget the gluten free foods as well since they are crammed with plenty of unhealthy ingredients.   

BoJonJovi Newbie

It takes 1/200th of a teaspoon to set off an autoimmune response. Partner, those are worse odds than Las Vegas. 

Archived

This topic is now archived and is closed to further replies.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      132,571
    • Most Online (within 30 mins)
      7,748

    Tamberly
    Newest Member
    Tamberly
    Joined

  • Celiac.com Sponsor (A20):



  • Celiac.com Sponsor (A22):




  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m

  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Jmartes71
      Shingles is dormant and related to chicken pox when one has had in the past.Shingles comes out when stress is heightened.I had my 3rd Shingles in 2023.
    • knitty kitty
      Here's one more that shows Lysine also helps alleviate pain! Exploring the Analgesic Potential of L-Lysine: Molecular Mechanisms, Preclinical Evidence, and Implications for Pharmaceutical Pain Therapy https://pmc.ncbi.nlm.nih.gov/articles/PMC12114920/
    • Flash1970
      Thank you for the links to the articles.  Interesting reading. I'll be telling my brother in law because he has a lot of pain
    • Scott Adams
      Oats naturally contain a protein called avenin, which is similar to the gluten proteins found in wheat, barley, and rye. While avenin is generally considered safe for most people with celiac disease, some individuals, around 5-10% of celiacs, may also have sensitivity to avenin, leading to symptoms similar to gluten exposure. You may fall into this category, and eliminating them is the best way to figure this out. Some people substitute gluten-free quinoa flakes for oats if they want a hot cereal substitute. If you are interested in summaries of scientific publications on the topic of oats and celiac disease, we have an entire category dedicated to it which is here: https://www.celiac.com/celiac-disease/oats-and-celiac-disease-are-they-gluten-free/   
    • knitty kitty
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.