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

Are There Any Good Ricecakes Out There?

darlindeb25

Recommended Posts

darlindeb25 Collaborator
darlindeb25
Posted

I have read so many times that Quaker Ricecakes cant be trusted. I have eaten them now for over 5 years and not once been glutened. BUT, because everyone is saying not to trust Quaker, I decided to try another. I bought Lundberg and they are discusting :angry: ! I will go without before eating these. Any other good ones out there????

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

Celiac.com Sponsor (A8-M):


hez Enthusiast
hez
Posted

Can you have corn? If you can I love the Corn Thins. They hold up so much better than a rice cracker. They are thin and crispy, perfect for lox and cream cheese!

Hez

Yenni Enthusiast
Yenni
Posted

I have eaten too many of the Lundberg's ones. Would be great to find others, but I actually have not seen any. I stay away from corn (most of the time) so far.

tarnalberry Community Regular
tarnalberry
Posted

I rather like the Lundberg ones (the sesami tamari are my favorite with eggs, but the honey nut are quite good with peanut butter). *shrugs* My guess is that the texture of rice cakes is liked by some, but not all. :)

Felidae Enthusiast
Felidae
Posted

I like Lundberg rice cakes. I'm not sure of any other safe brand.

Aizlynn Rookie
Aizlynn
Posted

After reading the posts in here about Quaker Rice cakes I had to call them on Monday. I called the 1-800 # on the package, and they were very friendly, I asked to speak about the ingrediants, and the gal immediatly asked me if I was referring to Celiac Spru... She explained that while they do not add any gluten products, they are processed, so there is a minimal possibility of cross contamination, but unless you are extremely sensative to it.... it's a trial basis. I have so far done good. She did say that there maple syrups Ms Butterworths are safe/gluten free. I have taken the adive of another poster and decided to bring my cell phone to the store with me (Mon-Fri before 5 pm and just call the 1-800 #)

akceliac Newbie
akceliac
Posted

I've been eating the Lundberg organic rice cakes for many years. I buy them by the case. Before I eat the cakes, I microwave them to get the moisture out and make them crispy.

CAUTION: The wattage of the microwave will determine how long to cook them. It might be best to experiment with the microwave first -- only cook them for 15 seconds and turn them over each time. Keep cooking them until they are the way you like them. I usually cook 1 minute on each side (in an 800 watt microwave - very old model). Be very careful because I've accidentally burnt them to ashes in the past and nearly started a fire.

I haven't tried putting them in the oven -- the same results might be had though it may take a bit longer to bake the moisture out of the cakes.

Bake several at once and store them in a plastic bag.

I use the crumbs to top off salads or veggies.

Enjoy!

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

Celiac.com Sponsor (A8-M):


Sweetfudge Community Regular
Sweetfudge
Posted
I've been eating the Lundberg organic rice cakes for many years. I buy them by the case. Before I eat the cakes, I microwave them to get the moisture out and make them crispy.

CAUTION: The wattage of the microwave will determine how long to cook them. It might be best to experiment with the microwave first -- only cook them for 15 seconds and turn them over each time. Keep cooking them until they are the way you like them. I usually cook 1 minute on each side (in an 800 watt microwave - very old model). Be very careful because I've accidentally burnt them to ashes in the past and nearly started a fire.

I haven't tried putting them in the oven -- the same results might be had though it may take a bit longer to bake the moisture out of the cakes.

Bake several at once and store them in a plastic bag.

I use the crumbs to top off salads or veggies.

Enjoy!

I'd never even thought about cooking them! I'll have to try that.

I think the lundberg ones are just as good as any others. I don't really eat them often, but I do try and vary how I enjoy them. I like to put different things on them. Some of my favorite things to eat on rice cakes are peanut butter (sometimes w/ thin curls of chocolate), cream cheese, jam, tuna, egg salad, and I bet melted cheese would be good too.

I will have to try using them as crutons too :)

I also really like the lundberg rice chips, just thought I'd add that if y'all haven't tried them. They're different than other chips, but way good!

olalisa Contributor
olalisa
Posted

I have yet to find any rice cake that I can abide. To quote Bill Cosby when he first tried a rice cake--

"THE AIR IN MY MOUTH TASTES BETTER THAN THIS!"

:lol::P:lol:

new to LI Newbie
new to LI
Posted
Can you have corn? If you can I love the Corn Thins. They hold up so much better than a rice cracker. They are thin and crispy, perfect for lox and cream cheese!

Hez

these are my favorite :rolleyes:

larry mac Enthusiast
larry mac
Posted

I have never tasted a rice cake, but am eating Quakers rice snacks. They're certainly different than regular chips such as fritos, cheetos or potato chips (which I also eat).

Cheddar cheese are kind of strange but not bad really, kind of addicting. Taste like cheese popcorn. They are thicker than the others. There is no wheat or oats listed. Rice flour and corn (with germ removed) are first two ingredients. There is blue cheese (cultured milk,salt,enzymes,annatto extract) and msg. At the bottom it says "contains milk and soy ingredients".

Caramel corn tastes like - caramel popcorn! They're light and crispy, just like it says. Rice, sugar and corn. Says "contains Milk and soy ingredients". No msg. They are very, very sweet!

Multigrain minis - cinnamon sugar (NEW! it says) are similar to the caramel corn but tastes like cinnamon sugar. Whole grain brown rice flour, whole grain yellow corn, whole grain oat flour, corn bran flour. These are pretty sweet but not as bad as the caramel corn. Says " contains soy ingredients".

Lots of other ingredients, I just mentioned what I thought the highlights were. best regards, lm

tarnalberry Community Regular
tarnalberry
Posted
I've been eating the Lundberg organic rice cakes for many years. I buy them by the case. Before I eat the cakes, I microwave them to get the moisture out and make them crispy.

Am I the only one who gets them crunchy right out of the bag? I mean "liter the carpet with rice cake crumps' crunchy. :)

darlindeb25 Collaborator
darlindeb25
Posted
  • Author

Well, I have eaten Quaker Caramel Corn cakes since I went gluten-free over 5 years ago, daily. I have never been glutened. The only reason I eat them is to have something to put my peanut butter on. ;) Caramel Corn is the only one I like--I tried the white cheddar ones and threw them out--ewwwwwwww. Thes Lundberg ones are no where near the standards of Quaker. They fall apart when you try to pick them up, they crumble all over while you are eating and the taste is not appealing to me. I have been spoiled by Quaker!!!!!!! :huh: I am going back to my Quaker and taking my chances, just as we do everyday anyways.

Larry, I would be very careful with the multigrains--the oat bran could cause problems! I also very sick once on the Quaker Choc Chip Snacks, but that was because of the corn and soy, I think and I only ate 3 or 4 of them! As for the corn products--I can't eat anything that is made with only corn--the little bit in the caramel corn cakes does not seem to effect me, yet I can not eat corn chips of any kind.

ArtGirl Enthusiast
ArtGirl
Posted
I bought Lundberg and they are disgusting :angry: !

My feelings, exactly. I'll do without rice cakes. I really only like the flavored ones, and since corn is an issue, that eliminates those.

larry mac Enthusiast
larry mac
Posted

Felidae Enthusiast
Felidae
Posted
Am I the only one who gets them crunchy right out of the bag? I mean "liter the carpet with rice cake crumps' crunchy. :)

Me too.

darlindeb25 Collaborator
darlindeb25
Posted
  • Author

I'm sorry :unsure: It's true, there are those of you out there who like Lundberg or they wouldn't still be on the market. Kev says that maybe the ones I bought are outdated. We can't find an expiration date anywhere on the package. They taste like very stale, tough popcorn, so, maybe he is correct, they are old. Yet, I am the type that takes a long time to give a food another chance once I am disappointed by it.

I am sticking with my Quaker Ricecakes for now, maybe I will just give them up all together.

Nancym Enthusiast
Nancym
Posted

I've gotten some at Trader Joe's that were TOO good, I could eat a whole bag almost in one sitting. They've got added salt and a kind of buttery flavor. They didn't taste like drywall, which is what I always thought rice cakes pretty much tasted like. :)

tarnalberry Community Regular
tarnalberry
Posted
I'm sorry :unsure: It's true, there are those of you out there who like Lundberg or they wouldn't still be on the market. Kev says that maybe the ones I bought are outdated. We can't find an expiration date anywhere on the package. They taste like very stale, tough popcorn, so, maybe he is correct, they are old. Yet, I am the type that takes a long time to give a food another chance once I am disappointed by it.

I am sticking with my Quaker Ricecakes for now, maybe I will just give them up all together.

Yeah, if that's what they tasted like, you got old ones. And I've had a couple bags that were crumbles when I opened them, but that's the exception, rather than the rule. A store that goes through a lot of them is important, so you get fresh ones. But I can totally understand not wanting to give them another shot if you're that hesitant. (Stale rice cakes *suck*!)

Archived

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

Go to topic listing

  • 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. trents
      - trents replied to Sarah Grace's topic in Related Issues & Disorders
      26

      Headaches / Migraines and Hypoglycaemia

      This article does not address migraines at all. Yes, red wine and sulfites are often mentioned in connection with migraine triggers. With me, any kind of alcoholic beverage in very modest amounts will reliably produce a migraine. Nitrous oxide generators, which are vaso dialators, also will give me migraines reliably. So, I think most of my migraines...
    2. knitty kitty
      - knitty kitty replied to Sarah Grace's topic in Related Issues & Disorders
      26

      Headaches / Migraines and Hypoglycaemia

      Excessive dietary tyrosine can cause problems. Everything in moderation. Sulfites can also trigger migraines. Sulfites are found in fermented, pickled and aged foods, like cheese. Sulfites cause a high histamine release. High histamine levels are found in migraine. Following a low histamine diet like the low histamine Autoimmune Protocol diet,...
    3. trents
      - trents replied to Sarah Grace's topic in Related Issues & Disorders
      26

      Headaches / Migraines and Hypoglycaemia

      Then we would need to cut out all meat and fish as they are richer sources of tyrosine than nuts and cheese. Something else about certain tyrosine rich foods must be the actual culprit.
    4. Scott Adams
      - Scott Adams replied to Russ H's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      1

      KAN-101 Treatment for Coeliac Disease

      I agree that KAN-101 looks promising, and hope the fast track is approved. From our article below: "KAN-101 shows promise as an immune tolerance therapy aiming to retrain the immune system, potentially allowing safe gluten exposure in the future, but more clinical data is needed to confirm long-term effects."
    5. Scott Adams
      - Scott Adams replied to miguel54b's topic in Related Issues & Disorders
      1

      Body dysmorphia experience

      Thank you so much for having the courage to share this incredibly vivid and personal experience; it's a powerful reminder of how physical ailments can disrupt our fundamental sense of self. What you're describing sounds less like a purely psychological body dysmorphia and more like a distinct neurological event, likely triggered by the immense physical stress...
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      132,152
    • Most Online (within 30 mins)
      7,748
    denise.milillo
    Newest Member
    denise.milillo
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Who's Online (See full list)

    • There are no registered users currently online

  • Upcoming Events

  • Posts

    • trents
      Headaches / Migraines and Hypoglycaemia

      By trents · Posted

      This article does not address migraines at all.  Yes, red wine and sulfites are often mentioned in connection with migraine triggers. With me, any kind of alcoholic beverage in very modest amounts will reliably produce a migraine. Nitrous oxide generators, which are vaso dialators, also will give me migraines reliably. So, I think most of my migraines are tied to fluctuations vascular tension and blood flow to the brain. That's why the sumatriptan works so well. It is a vaso constrictor. 
    • knitty kitty
      Headaches / Migraines and Hypoglycaemia

      By knitty kitty · Posted

      Excessive dietary tyrosine can cause problems.  Everything in moderation.   Sulfites can also trigger migraines. Sulfites are found in fermented, pickled and aged foods, like cheese.  Sulfites cause a high histamine release.  High histamine levels are found in migraine.  Following a low histamine diet like the low histamine Autoimmune Protocol diet, a Paleo diet, helps immensely.    Sulfites and other migraine trigger foods can cause changes in the gut microbiome.  These bad bacteria can increase the incidence of migraines, increasing histamine and inflammation leading to increased gut permeability (leaky gut), SIBO, and higher systemic inflammation.   A Ketogenic diet can reduce the incidence of migraine.  A Paleo diet like the AIP diet, that restricts carbohydrates (like from starchy vegetables) becomes a ketogenic diet.  This diet also changes the microbiome, eliminating the bad bacteria and SIBO that cause an increase in histamine, inflammation and migraine.  Fewer bad bacteria reduces inflammation, lowers migraine frequency, and improves leaky gut. Since I started following the low histamine ketogenic AIP paleo diet, I rarely get migraine.  Yes, I do eat carbs occasionally now, rice or potato, but still no migraines.  Feed your body right, feed your intestinal bacteria right, you'll feel better.  Good intestinal bacteria actually make your mental health better, too.  I had to decide to change my diet drastically in order to feel better all the time, not just to satisfy my taste buds.  I chose to eat so I would feel better all the time.  I do like dark chocolate (a migraine trigger), but now I can indulge occasionally without a migraine after.   Microbiota alterations are related to migraine food triggers and inflammatory markers in chronic migraine patients with medication overuse headache https://pmc.ncbi.nlm.nih.gov/articles/PMC11546420/  
    • trents
      Headaches / Migraines and Hypoglycaemia

      By trents · Posted

      Then we would need to cut out all meat and fish as they are richer sources of tyrosine than nuts and cheese. Something else about certain tyrosine rich foods must be the actual culprit. 
    • Scott Adams
      KAN-101 Treatment for Coeliac Disease

      By Scott Adams · Posted

      I agree that KAN-101 looks promising, and hope the fast track is approved. From our article below: "KAN-101 shows promise as an immune tolerance therapy aiming to retrain the immune system, potentially allowing safe gluten exposure in the future, but more clinical data is needed to confirm long-term effects."  
    • Scott Adams
      Body dysmorphia experience

      By Scott Adams · Posted

      Thank you so much for having the courage to share this incredibly vivid and personal experience; it's a powerful reminder of how physical ailments can disrupt our fundamental sense of self. What you're describing sounds less like a purely psychological body dysmorphia and more like a distinct neurological event, likely triggered by the immense physical stress and inflammation that uncontrolled celiac disease can inflict on the entire body, including the nervous system. It makes complete sense that the specific sensory input—the pressure points of your elbows on your knees—created a temporary, distorted body map in your brain, and the fact that it ceased once you adopted a gluten-free diet is a crucial detail. Your intuition to document this is absolutely right; it's not "crazy" but rather a significant anecdotal data point that underscores the mysterious and far-reaching ways gluten can affect individuals. Your theory about sensory triggers from the feet for others is also a thoughtful insight, and sharing this story could indeed be validating for others who have had similar, unexplainable sensory disturbances, helping them feel less alone in their journey.
×
×
  • 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.