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Grits

skinnyminny

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skinnyminny Enthusiast
skinnyminny
Posted

I have been eating Grits made by quaker fruquently and thanks to this board realized they are really bad about cross contaminating, does anyone have an alternative, I am low in iron and they had a good source of nutrition plus I loved them! if anyone has any suggestions please let me know!

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par18 Apprentice
par18
Posted

I ate a lot of grits when I started gluten-free diet 11 months ago. The brand I had was Quaker Quick Grits. I did not have a problem then and as matter of fact I had some this morning for the first time in a couple of months. Once again everything seems ok. I don't know if I'm not very sensitive but I definitely have celiac disease. I would say they were fine.

Tom

Becky6 Enthusiast
Becky6
Posted

My daughter and I have been eating arrow head mills grits with no problems. They say gluten-free on the box. They are pretty good too!

Lisa Mentor
Lisa
Posted

Stoned ground grits are truely the best in the world.

skinnyminny Enthusiast
skinnyminny
Posted
  • Author

Thanks I have also been eating Quaker grits someone said there is a cross contamination issue, and that they have become very sick.. I have not had trouble yet either. where do you get the Arrow head mills?

What brand stone ground grits?

Guest cassidy
Guest cassidy
Posted

I eat quaker grits and the wal-mart brand without any problems. I didn't realize there was a cross-contamination issue with Quaker.

elonwy Enthusiast
elonwy
Posted

I don't trust Quaker products in the US. They have stated on multuple occasions that there is a cross contamination risk with everything they make and that nothing is made on dedicated lines. Thats enough for me to steer clear. I buy arrowhead Mills, which I get at Whole Foods. Its not instant, but as a breakfast its not that hard to make.

Elonwy

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kabowman Explorer
kabowman
Posted

What exactly are grits made from? I miss them - grew up with them in Florida.

jerseyangel Proficient
jerseyangel
Posted

Grits are made of corn.

elonwy Enthusiast
elonwy
Posted

Grits is basically ground up corn thats not small enough to be corn meal. I used to like the white grits, the ones served in restaurants, but I've discovered Arrowhead mills Yellow grits and I like it much better. The yellow ones use the whole corn kernel, so have more nutritional value too.

Elonwy

kabowman Explorer
kabowman
Posted

Rats - can't have corn. That is the reason I have been afraid to try (and I'm the only one in my current family that likes them).

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    • trents
      Unexpected gluten exposure risk from cultivated mushrooms

      By trents · Posted

      Welcome to the celiac.com communiuty, @Matthias! Yes, we have been aware that this can be an issue with mushrooms but as long as they are rinsed thoroughly it should not be a problem since the mushrooms don't actually incorporate the gluten into their cellular structure. For the same reason, one needs to be careful when buying aged cheeses and products containing yeast because of the fact that they are sometimes cultured on gluten-containing substrate.
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