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Soy Crisps

holdthegluten

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holdthegluten Rising Star
holdthegluten
Posted

Are these gluten free. I saw them at Albertsons.

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ravenwoodglass Mentor
ravenwoodglass
Posted

If they are made by Glenny's this is what they say.

Are glenny's products Wheat & Gluten free?

Soy Crisps: All soy crisps are wheat & gluten free.

Slim Carb Snacks: All Slim Carb snacks are wheat & gluten free.

Slim Carb Bars: All Slim Carb bars are wheat & gluten free, with the exception of the Berry Blast flavor.

Light-N-Crispy Bars: Only the Sugar-Free Soy-Fudge Dip Bar is Wheat and Gluten Free. All other Light-N-Crispy Bars are NOT wheat and gluten free.

Veggie Chips: Veggie Chips are wheat & gluten free.

If they are made by Genisoy those appear to be also but I would check for the flavor you want to be sure.

If those are not the maker you could try googling the company and the word products name and the word gluten.

BostonCeliac Apprentice
BostonCeliac
Posted

I love Soy Crisps.... there are a few different brands that I like -- just check the ingredients on the package to find out!

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    • RMJ
      Celiac disease symptoms

      By RMJ · Posted

      I agree with @trents, they should have run a total IgA.  What was the normal range for the DGP IgA test?  Different labs use different units thus have different normal ranges.
    • Churro
      Celiac disease symptoms

      By Churro · Posted

      Thanks for your assistance. 
    • trents
      Celiac disease symptoms

      By trents · Posted

      Get your total IGA checked to make sure your celiac antibody test scores are trustworthy.   
    • Churro
      Celiac disease symptoms

      By Churro · Posted

      I do eat 4 slices of wheat bread with almond butter. Yes it was a reference to my iron consumption. 
    • trents
      Celiac disease symptoms

      By trents · Posted

      To give you a frame of reference for pretesting gluten consumption necessary to ensure valid antibody testing, here is the current recommendation for those who have been on a gluten free diet: The daily consumption of at least 10g of gluten (about the amount in 4-6 slices of wheat bread) for at least two weeks. Not sure why you mentioned eggs and chicken. They are not sources of gluten. Was that in reference to dietary iron consumption?
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