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

Crackers


Yellow Rose

Recommended Posts

Yellow Rose Explorer

I was never a big bread person but I miss my crackers. Any suggestions on which ones to try. I can't do rice it makes my joints hurt like the dickens. I liked Ritz, saltines, ones with seeds or veggies, you name it if it was a cracker I liked it.

Yellow Rose


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



Celiac.com Sponsor (A8-M):



JennyC Enthusiast

If you like crackers with seeds, I've been told that Mary's gone crackers are good. We like Blue Diamond Nut thins, but they are make in a facility that also produces wheat products. Glutino and Dr. Schar crackers are also really good but they are likely made out of rice. Ener-G also makes some crackers that we like.

grantschoep Contributor

My favorite saltine like cracker is "Engr G Wheat Free Crackers" They have a lot of different ones, but this is the only one I really like.

Open Original Shared Link

They say rice free too. It was the closest thing I have found to a saltine. The hardest thing for me going gluten free was the lack of saltine crackers. I always ate so many of them. Heck, back in high school, my locker always had a few boxes. I carried saltines around with me in my shirt pocket to munch on during class. What a dork!

-grant

tiffjake Enthusiast
My favorite saltine like cracker is "Engr G Wheat Free Crackers" They have a lot of different ones, but this is the only one I really like.

Open Original Shared Link

They say rice free too. It was the closest thing I have found to a saltine. The hardest thing for me going gluten free was the lack of saltine crackers. I always ate so many of them. Heck, back in high school, my locker always had a few boxes. I carried saltines around with me in my shirt pocket to munch on during class. What a dork!

-grant

I have to agree (not with the dork bit) that EnerG makes a GREAT cracker. I have tried Glutino and Dr Schar and didn't like those. I am really picky. I would rather go without than have one I don't like. I also didn't care for the nut thins, but thats just me....I wanted something to put peanut butter on, and the EnerG are my FAV!

cruelshoes Enthusiast

We like the ener-g crackers in our house too. I buy them by the case! We also like the Glutino crackers, but it looks like those have rice flour in them so they won't work for you.

jkmunchkin Rising Star

Hands down, the glutino crackers. They taste like a combination of a ritz and a saltine.

Open Original Shared Link

I like the Nut Thins just to eat with tuna, but when I want a real cracker, definately the Glutino ones.

Yellow Rose Explorer
Hands down, the glutino crackers. They taste like a combination of a ritz and a saltine.

Open Original Shared Link

I like the Nut Thins just to eat with tuna, but when I want a real cracker, definately the Glutino ones.

Thanks everyone ya'll made my day!!

Yellow Rose


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



Celiac.com Sponsor (A8-M):



confused Community Regular

I was so excited you guys were talking about crackers, but i went and looked them up and may contain traces of milk or soy, now im all bummed. Anyone know of ones that casein and soy free but yet taste good lol

paula

Tephie Apprentice

Blue Diamond (the nut company) makes crackers out of nuts, they have several different flavors, I really like them

Stephanie

Karen B. Explorer
My favorite saltine like cracker is "Engr G Wheat Free Crackers" They have a lot of different ones, but this is the only one I really like.

Open Original Shared Link

They say rice free too. It was the closest thing I have found to a saltine. The hardest thing for me going gluten free was the lack of saltine crackers. I always ate so many of them. Heck, back in high school, my locker always had a few boxes. I carried saltines around with me in my shirt pocket to munch on during class. What a dork!

-grant

Those are my favorite saltine substitiute. I also like Nut Thins but they are made with rice. Also, tortilla chips will sub with soup but not with peanut butter.

I've been told the yellow package of all purpose Chebe makes good crackers but I haven't tried it yet.

SunnyDyRain Enthusiast
Thanks everyone ya'll made my day!!

Yellow Rose

Mary's Gone Crackers. I love the onion flavor. They are totally different, but so good.

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. - SilkieFairy replied to SilkieFairy's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      6

      IBS-D vs Celiac

    2. - par18 replied to SilkieFairy's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      6

      IBS-D vs Celiac

    3. - trents replied to SilkieFairy's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      6

      IBS-D vs Celiac

    4. - SilkieFairy replied to SilkieFairy's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      6

      IBS-D vs Celiac

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

    • Total Members
      133,339
    • Most Online (within 30 mins)
      7,748

    Teresa King
    Newest Member
    Teresa King
    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

    • SilkieFairy
      I realized it is actually important to get an official diagnosis because then insurance can cover bone density testing and other lab work to see if any further damage has been done because of it. Also, if hospitalized for whatever reason, I have the right to gluten-free food if I am officially celiac. I guess it gives me some legal protections. Plus, I have 4 kids, and I really want to know. If I really do have it then they may have increased risk. 
    • par18
      Been off this forum for years. Is it that important that you get an official diagnosis of something? It appears like you had a trigger (wheat, gluten, whatever) and removing it has resolved your symptom. I can't speak for you, but I had known what my trigger was (gluten) years before my diagnosis I would just stay gluten-free and get on with my symptom free condition. I was diagnosed over 20 years ago and have been symptom free only excluding wheat, rye and barley. I tolerate all naturally gluten free whole foods including things like beans which actually helps to form the stools. 
    • trents
      No coincidence. Recent revisions to gluten challenge guidelines call for the daily consumption of at least 10g of gluten (about the amount in 4-6 slices of wheat bread) for a minimum of 3 weeks. If possible, I would extend that two weeks to ensure valid testing.
    • SilkieFairy
      Thank you both for the replies. I decided to bring back gluten so I can do the blood test. Today is Day #2 of the Challenge. Yesterday I had about 3 slices of whole wheat bread and I woke up with urgent diarrhea this morning. It was orange, sandy and had the distinctive smell that I did not have when I was briefly gluten free. I don't know if it's a coincidence, but the brain fog is back and I feel very tired.   
    • knitty kitty
      @Jane02, I hear you about the kale and collard greens.  I don't do dairy and must eat green leafies, too, to get sufficient calcium.  I must be very careful because some calcium supplements are made from ground up crustacean shells.  When I was deficient in Vitamin D, I took high doses of Vitamin D to correct the deficiency quickly.  This is safe and nontoxic.  Vitamin D level should be above 70 nmol/L.  Lifeguards and indigenous Pacific Islanders typically have levels between 80-100 nmol/L.   Levels lower than this are based on amount needed to prevent disease like rickets and osteomalacia. We need more thiamine when we're physically ill, emotionally and mentally stressed, and if we exercise like an athlete or laborer.  We need more thiamine if we eat a diet high in simple carbohydrates.  For every 500 kcal of carbohydrates, we need 500-1000 mg more of thiamine to process the carbs into energy.  If there's insufficient thiamine the carbs get stored as fat.  Again, recommended levels set for thiamine are based on minimum amounts needed to prevent disease.  This is often not adequate for optimum health, nor sufficient for people with absorption problems such as Celiac disease.  Gluten free processed foods are not enriched with vitamins like their gluten containing counterparts.  Adding a B Complex and additional thiamine improves health for Celiacs.  Thiamine is safe and nontoxic even in high doses.  Thiamine helps the mitochondria in cells to function.  Thiamine interacts with each of the other B vitamins.  They are all water soluble and easily excreted if not needed. Interesting Reading: Clinical trial: B vitamins improve health in patients with coeliac disease living on a gluten-free diet https://pubmed.ncbi.nlm.nih.gov/19154566/ Safety and effectiveness of vitamin D mega-dose: A systematic review https://pubmed.ncbi.nlm.nih.gov/34857184/ High dose dietary vitamin D allocates surplus calories to muscle and growth instead of fat via modulation of myostatin and leptin signaling https://pubmed.ncbi.nlm.nih.gov/38766160/ Safety of High-Dose Vitamin D Supplementation: Secondary Analysis of a Randomized Controlled Trial https://pubmed.ncbi.nlm.nih.gov/31746327/ Vitamins and Celiac Disease: Beyond Vitamin D https://pmc.ncbi.nlm.nih.gov/articles/PMC11857425/ Investigating the therapeutic potential of tryptophan and vitamin A in modulating immune responses in celiac disease: an experimental study https://pubmed.ncbi.nlm.nih.gov/40178602/ Investigating the Impact of Vitamin A and Amino Acids on Immune Responses in Celiac Disease Patients https://pmc.ncbi.nlm.nih.gov/articles/PMC10814138/
×
×
  • 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.