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Real Simple Magazine

pumpkin

By pumpkin
in Publications & Publicity

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pumpkin Rookie
pumpkin
Posted

In flipping through the April issue of Real Simple magazine I came across a section where they were comparing Mac & Cheese. All of the picks were organic and there was mention (small blurb in the corner of page 267) of the gluten-free variety! Cudos to Real Simple for making mention of this.

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MySuicidalTurtle Enthusiast
MySuicidalTurtle
Posted

Which brands did they mention and what did they say about them? Were they yummie?

Lauren M Explorer
Lauren M
Posted

I adore that magazine and have been subscriber since the first issue! They reviewed rice and corn pastas when they did their pasta "taste test" several issues ago.

It's just a sidebar in the April issue (says, "Three not quite-classic mac-and-cheese options) and Annie's is the only gluten-free one they mention. R.S. says:

"Though it tastes more buttery than cheesy, this is a good alternative for those with a wheat allergy. (Note: Rice pasta can be tricky to cook, going from al dente to glue in a few seconds."

pg 268 for those who have it

- Lauren

jenvan Collaborator
jenvan
Posted

I love that magazine too! Haven't looked at my latest issue--will ck page 268 tonight! :)

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    • Scott Adams
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Scott Adams · Posted

      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product. 
    • trents
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By trents · Posted

      Contact them.
    • Jane02
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Jane02 · Posted

      Thanks @Scott Adams. Do you know if Kirkland Signature supplements share facility and production lines with other products containing gluten?  I'm worried that I'll react to this brand just like I did with other gluten-free labelled supplement brands. 
    • Matthias
      Unexpected gluten exposure risk from cultivated mushrooms

      By Matthias · Posted

      Many thanks!
    • Scott Adams
      Unexpected gluten exposure risk from cultivated mushrooms

      By Scott Adams · Posted

      This is a really common area of confusion. Most natural cheeses (cheddar, Swiss, mozzarella, Parmesan, brie, camembert, and most blue cheeses) are inherently gluten-free, and you’re right that the molds used today are typically grown on gluten-free media. The bigger risks tend to come from processed cheeses: shredded cheese (anti-caking agents), cheese spreads, beer-washed rinds, smoke-flavored cheeses, and anything with added seasonings or “natural flavors,” where cross-contact can happen. As for yeast, you’re also correct — yeast itself is gluten-free. The issue is the source: brewer’s yeast and yeast extracts can be derived from barley unless labeled gluten-free, while baker’s yeast is generally safe. When in doubt, sticking with whole, unprocessed cheeses and products specifically labeled gluten-free is the safest approach, especially if you’re highly sensitive.
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