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

Christmas Food


nik-ed

Recommended Posts

nik-ed Apprentice

I use to make all sorts of Christmas goodies. Now I am wondering what is gluten-free. This is my first Christmas gluten-free. I want to make almond bark peanut clusters, toffee, turtles, peanut brittle and other cookies. I haven't seen anything about these food items. Can anybody give me some insight on these? I don't really know about almond bark. I would probably get this from wal-mart. The brand is Plymouth Pantry. The ingredients are as follows: suggar(sugar,cornstarch), partially hydrogenated palm kernel oil,cocoa process with alkali, cocoa,soy lecithin(an emulsifier),artificial flavor,milk. The only thing that I would question is the artificial flavor. Thanks for any help.

Nicki


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



Celiac.com Sponsor (A8-M):



lovegrov Collaborator

Almond bark, toffee, and peanut brittle generally should be OK. I certainly can't guarantee every brand is, but the traditional recipes for those shouldn't have gluten. I would not be concerned about the artificial flavor but you can try calling the manufacturer.

richard

lorka150 Collaborator

I make bark and brittle. What do you usually use for the ingredients? We didn't really deviate from ours. I can help adjust your recipes.

nik-ed Apprentice

Almond bark peanut cluster-just peanuts and bark, Turtles-I am trying this recipe-melting carmels then putting pieces of pecans in-letting this set up and then pouring chocolate bark over it. peanut brittle is okay-use my micro recipe and ingredients are okay. Just have a question on ritz type cracker for almond bark. Any ideas? My sister usually makes eggnog cookies and I am going to try to make tose too. Thanks for the help.

Nicki

Corkdarrr Enthusiast
Almond bark peanut cluster-just peanuts and bark, Turtles-I am trying this recipe-melting carmels then putting pieces of pecans in-letting this set up and then pouring chocolate bark over it. peanut brittle is okay-use my micro recipe and ingredients are okay. Just have a question on ritz type cracker for almond bark. Any ideas? My sister usually makes eggnog cookies and I am going to try to make tose too. Thanks for the help.

Nicki

Glutino makes a cracker that is the closest thing I can find to Ritz

Sweetfudge Community Regular

Here's a link to my blog. I have a great peppermint bark recipe here, it has a creamy chocolate center.

I also have a recipe there for cheese-its...the closest to a real cracker I have tried since going gluten-free! Even my gluten-eating husband, who loves the real ones, says these were pretty good!

skinnyminny Enthusiast

I made some good gluten free candy with the almond bark.. melt the whole package of bark..

add 2 cups of envirokids peanutbutter cereal

add 2 cups of peanuts/ or almonds

1 cup marshmallows

I added some pretzels too

just drop them out on to some wax paper and bam.. its real good.. we have so much candy junk around our house I had been tryin to gain weight but now I have been sucessful!! Ive gained probably 3 pounds already! Thats one thing we are good at is some gluten free desserts they are easy to come by!


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



Celiac.com Sponsor (A8-M):



Archived

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

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - Scott Adams replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      6

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

    2. - Jane02 replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      6

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

    3. - Scott Adams replied to Matthias's topic in Gluten-Free Foods, Products, Shopping & Medications
      5

      Unexpected gluten exposure risk from cultivated mushrooms

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      133,326
    • Most Online (within 30 mins)
      7,748

    PattyPagnanelli
    Newest Member
    PattyPagnanelli
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • Scott Adams
      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
    • Jane02
      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
    • Scott Adams
      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.
×
×
  • 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.