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

What's The Best gluten-free "oreo"?

buffettbride

Recommended Posts

buffettbride Enthusiast
buffettbride
Posted

My DD turns 10 in a little less than a month (I can't believe I've been a mom for almost ten years!).

Her FAVORITE FAVORITE FAVORITE cookie pre-Celiacs were Oreos (and Oreo Blizzards of course!). Well, obviously she doesn't eat them any more but I would REALLY love to have some almost-Oreos for her birthday!

I've seen a few gluten-free varieties of the chocolate cookies w/ white frosting in the middle but I want to know from experience which ones y'all like best (so far I'm leaning toward the Kinnikinnick) and are most like Oreos.

Thanks!

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

Celiac.com Sponsor (A8-M):


Katydid Apprentice
Katydid
Posted

Kinnikinnick Kinne-Toos - They taste exactly like an oreo, but they are kind of spendy.

Guhlia Rising Star
Guhlia
Posted

ditto on Kinnikinnick's K-too's. They are AWESOME!!! We all think they taste just like Oreos. They even react the same way in milk as an Oreo. I've tried a couple other brands of Oreo knock offs and none were right.

modiddly16 Enthusiast
modiddly16
Posted

double ditto on the kinnitoo's...i can eat a whole dang bag of them in one sitting, which is incredibly unhealthy but oh so delicious with milk...in fact, I'm going to order some right now :)

taweavmo3 Enthusiast
taweavmo3
Posted

Can there be a triple ditto??? Lol. Kinitoos rock...they are awesome. I've tried some of the others, and they didn't even come close to Kinnikinnick. I love that company!

psawyer Proficient
psawyer
Posted

I'll add my voice in support of Kinitoos. They are awesome!

buffettbride Enthusiast
buffettbride
Posted
  • Author

Wow! Thanks so much! Glad to know I was going to make the right call (and y'all seem very passionate about your cookies!!).

Her standard fave right now is the Pamela's Double Chocolate we can get in the store when we do our regular shopping but boy will she be happy w/ "Oreos". I'll have to whip up a "Blizzard" for her, too!

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

Celiac.com Sponsor (A8-M):


modiddly16 Enthusiast
modiddly16
Posted

Well in life you should be passionate...if not in general then for one or two things...I don't see how cookies wouldn't be high up on anyone's priority list!!! :P

Karen B. Explorer
Karen B.
Posted

Hubby (non-Celiac) agrees with me that Mi-Del is good. Hubby says it tastes just like Oreos. I agree. Of course, they need to be fresh. The 2 year old pack we found squirrelled away wasn't so hot. :-)

I've been planning on making an oreo cheesecake for my Sis's BD.

mrg8610 Rookie
mrg8610
Posted

If you really want to make your daughter a special oreo treat, try this recipe. Take a bag of gluten-free oreos (I use the same amt. as in a normal sized bag of real oreos--I think the regular bag is maybe 18 ozs.) and put them in a food processor until they are ground into fine crumbs. You use the whole cookie, even the cream part. Once they are finely ground, throw in an 8 oz. brick of cream cheese and process that in the food processor with the crumbs. Form the mixture into balls (a heaping tbsp. in each ball) and put on a cookie sheet. Once all the balls are made, put them in a freezer for half an hour. Before removing them from the freezer, melt some chocolate in a double boiler. Take the balls out of the freezer and dip them, one at a time, in the melted chocolate. Put them on a plate and let the chocolate harden. They are so good and so chocolatey. If you want to make them fancy for a party or special occasion, you can even drizzle another color of chocolate on top as a decoration.

melmak5 Contributor
melmak5
Posted

Just another idea...

You can also make an ice cream cake with said cookie crumbles (if your wee one is a fan of the Carvel-style cakes).

It really works best with a spring-form pan (like you use for making cheese cake).

Step 1 - line pan with parchmant paper (you may need a little bit of butter/grease to make it stick.)

Step 2 - Scoop and smooth in soft ice cream, to fill the pan about 1/2 way up.

Step 3 - Sprinkle on cookie crumbles

Step 4 - Freeze until ice cream sets up (at lease a few hours, easier overnight)

Step 5 - Scoop & smooth more ice cream on top (lay it on thick, so you don't have to work too many strokes or you will pull up the cookie layer)

Step 6 - Freeze until ice cream sets

Step 7 - Unmold and decorate! (DO NOT TRY TO ICE WITH BUTTERCREAM, it will freeze faster than you can work, a looser, coolwhip-type coating works better, or you can just cover the thing in more cookie crumbs)

I did this for a friend, with her two favorite flavors of ice cream and it was a big hit.

It also helps to have the cutting knife in hot water before trying to slice.

blueeyedmanda Community Regular
blueeyedmanda
Posted

I have to say, K-too's are my favorite too.

buffettbride Enthusiast
buffettbride
Posted
  • Author

I have to say, this is the best thread ever. I'm drooooling!

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. RMJ
      - RMJ replied to Xravith's topic in Introduce Yourself / Share Stuff
      1

      Do Gluten Enzymes actually work?

      If you successfully digest gluten with enzyme supplements so it won’t give you side effects, your challenge won’t be worthwhile because the digested fragments of gluten also won’t stimulate antibody production or cause intestinal damage.
    2. FannyRD
      - FannyRD replied to FannyRD's topic in Gluten-Free Foods, Products, Shopping & Medications
      2

      Gluten free phosphate binders for dialysis patients

      Thanks for the resource! I will check it out!
    3. Scott Adams
      - Scott Adams replied to FannyRD's topic in Gluten-Free Foods, Products, Shopping & Medications
      2

      Gluten free phosphate binders for dialysis patients

      You can search this site for prescriptions medications, but will need to know the manufacturer/maker if there is more than one, especially if you use a generic version of the medication: To see the ingredients you will need to click on the correct version of the medication and maker in the results, then scroll down to "Ingredients and Appearance"...
    4. Scott Adams
      - Scott Adams replied to Cecile's topic in Related Issues & Disorders
      2

      Symptoms

      Living with celiac disease can be especially hard when you’re in a smaller town and don’t have many people around who truly understand it, so you’re definitely not alone in feeling this way. Ongoing fatigue, joint pain, and headaches are unfortunately common in people with celiac disease, even years after diagnosis, and they aren’t always caused by gluten ...
    5. trents
      - trents replied to Cecile's topic in Related Issues & Disorders
      2

      Symptoms

      Welcome to the celiac.com community, @Cecile! It is common for those with celiac disease to develop sensitivity/intolerance to non-gluten containing foods. There is a high incidence of this with particularly with regard to dairy products and oats but soy, eggs and corn are also fairy common offenders. Like you eggs give me problems depending on...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,180
    • Most Online (within 30 mins)
      7,748
    Eldret419
    Newest Member
    Eldret419
    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

    • RMJ
      Do Gluten Enzymes actually work?

      By RMJ · Posted

      If you successfully digest gluten with enzyme supplements so it won’t give you side effects, your challenge won’t be worthwhile because the digested fragments of gluten also won’t stimulate antibody production or cause intestinal damage.  
    • FannyRD
      Gluten free phosphate binders for dialysis patients

      By FannyRD · Posted

      Thanks for the resource! I will check it out!
    • Scott Adams
      Gluten free phosphate binders for dialysis patients

      By Scott Adams · Posted

      You can search this site for prescriptions medications, but will need to know the manufacturer/maker if there is more than one, especially if you use a generic version of the medication: To see the ingredients you will need to click on the correct version of the medication and maker in the results, then scroll down to "Ingredients and Appearance" and click it, and then look at "Inactive Ingredients," as any gluten ingredients would likely appear there, rather than in the Active Ingredients area. https://dailymed.nlm.nih.gov/dailymed/   
    • Scott Adams
      Symptoms

      By Scott Adams · Posted

      Living with celiac disease can be especially hard when you’re in a smaller town and don’t have many people around who truly understand it, so you’re definitely not alone in feeling this way. Ongoing fatigue, joint pain, and headaches are unfortunately common in people with celiac disease, even years after diagnosis, and they aren’t always caused by gluten exposure alone. Many people find that issues like low iron, low vitamin D, thyroid problems, other autoimmune conditions, or lingering inflammation can contribute to that deep exhaustion, so it’s reasonable to push your doctor for more thorough blood work beyond just vitamin B. As for eggs, it’s also not unusual for people with celiac disease to develop additional food intolerances over time; tolerating eggs as an ingredient but not on their own can point to sensitivity to the proteins when they’re concentrated. Some people do better avoiding eggs for a while, then carefully testing them again later. Most importantly, trust your body—if something consistently makes you feel awful, it’s okay to avoid it even if it’s technically “allowed.” Many of us have had to advocate hard for ourselves medically, and connecting with other people with celiac disease, even online, can make a huge difference in feeling supported and less isolated.
    • trents
      Symptoms

      By trents · Posted

      Welcome to the celiac.com community, @Cecile! It is common for those with celiac disease to develop sensitivity/intolerance to non-gluten containing foods. There is a high incidence of this with particularly with regard to dairy products and oats but soy, eggs and corn are also fairy common offenders. Like you eggs give me problems depending on how they are cooked. I don't do well with them when fried or scrambled but they don't give me an issue when included in baked and cooked food dishes or when poached. I have done some research on this strange phenomenon and it seems that when eggs are cooked with water, there is a hydrolysis process that occurs which alters the egg protein such that it does not trigger the sensitivity/intolerance reaction. Same thing happens when eggs are included in baked goods or other cooked dishes since those recipes provide moisture.  So, let me encourage you to try poaching your eggs when you have them for breakfast. You can buy inexpensive egg poacher devices that make this easy in the microwave. For instance:  https://www.amazon.com/Poacher-Microwave-Nonstick-Specialty-Cookware/dp/B0D72VLFJR/ Crack the eggs into the cups of the poacher and then "spritz" some water on top of them after getting your fingers wet under the faucet. About 1/4 teaspoon on each side seems to work. Sprinkle some salt and pepper on top and then snap the poacher shut. I find that with a 1000 watt microwave, cooking for about 2 minutes or slightly more is about right. I give them about 130 seconds. Fatigue and joint pain are well-established health problems related to celiac disease.  Are you diligent to eat gluten-free? Have you been checked recently for vitamin and mineral deficiencies? Especially iron stores, B12 and D3. Have you had your thyroid enzyme levels checked? Are you taking any vitamin and mineral supplements? If not, you probably should be. Celiac disease is also a nutrient deficiency disease because it reduces the efficiency of nutrient absorption by the small bowel. We routinely recommend celiacs to supplement with a high potency B-complex vitamin, D3, Magnesium glycinate (the "glycinate" is important) and Zinc. Make sure all supplements are gluten-free. Finally, don't rule out other medical problems that may or may be associated with your celiac disease. We celiacs often focus on our celaic disease and assume it is the reason for all other ailments and it may not be. What about chronic fatigue syndrome for instance?
×
×
  • 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.