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Mi-del Oreo Like Cookies......

wolfie

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wolfie Enthusiast
wolfie
Posted

I ask b/c I tried one last night and while it had a good flavor, they were really hard. I am not sure if this is typical or if maybe we had a bad batch. MIL did find them at Odd Lots (or Big Lots) for $1.00, but they weren't expired, so that isn't it. I have seen them at my local natural food market too and they are in the same packaging.

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jennyj Collaborator
jennyj
Posted

I've tried them before and yes they were hard. I didn't know if that was how they were supposed to be b/c it was only a few weeks after I went gluten-free and I had had the others the week before.

GravStars Contributor
GravStars
Posted

i've had them and yea they were hard too, so it's a good bet they're supposed to be

mommida Enthusiast
mommida
Posted

I tried those, and did not like them. Try the K-toos by Kinniknick, gluten eaters can't tell the difference between them and oreos. They are prone to falling apart easy, and must be stored sealed air tight.

L.

TriticusToxicum Explorer
TriticusToxicum
Posted

Ditto the above posts. MiDel's are super hard and I worry about CC with them. My gut always seems to object to them. The K-toos are more oreo-like without the CC worries.

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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. 
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      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. 
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      Unexpected gluten exposure risk from cultivated mushrooms

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      Many thanks!
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      Unexpected gluten exposure risk from cultivated mushrooms

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      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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