Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • 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

Trader Joe Gluten Free Ginger Snaps


EG+FC

Recommended Posts

EG+FC Apprentice

I show some gluten free ginger snaps at the Trader Joe's near my house. I was wondering if anybody has tried them and if they like them


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



Celiac.com Sponsor (A8-M):



savvvyseller Enthusiast

Haven't tried these but saw them next to Trader Joe's brand gluten free granola - three different varieties of granola.

brookline Newbie

They were sold out at the Union Square store in NYC when I went by yesterday... so somebody must be buying & eating them! I'm curious about these myself...

Mango04 Enthusiast

Well I decided to be the person to take the big risk and try them :lol:. They are really good!!! :D

EG+FC Apprentice

Well that's good to hear because I just went to Union Square today and bought a bag. I'm planning on using them for the crust of my cheesecake.

angelbender Newbie

Hi All! I rec the TJ's flyer and hopped over there yest. Got the gluten-free ginger snaps and they are GREAT! I think they taste sorta like vanilla wafers with an edge at the end. I plan to stock up on these new goodies. Also tried the gluten-free granola. It was good too and I plan to get more. Wasn't aware that there was more than one kind......? Now I checked out those sour cream 'n onion rice crackers and their "disclosure" on the bag says that they are made on equip that processes wheat and I don't know what their policy is regarding cleaning their equip thus I am unwilling to try them at this point. I seem to be extra extra extra sensitive and it is not worth the trouble of a possible reaction....I have plenty of other goodies and crackers to eat. So run over to TJ's and enjoy their new goodies! I hope that maybe this is a trend for them to start offering more gluten free stuff instead of swinging the other way with their disclosures lately.......we'll see, eh? :D

angelbender Newbie

P.S. I know this isn't the right area and I don't know how to start a new thread and the liberry will be shutting down very shortly.......but did anybody see the new book, "Gluten Free Girl" that's finally out? I just picked it up today at Borders. Plan to start it tonight. Just wanted to let you know that it's out now. Enjoy! :rolleyes:


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



Celiac.com Sponsor (A8-M):



db8diva Newbie

I think most gluten-free cookies aren't worth the calories or the effort to open the box. These are the exception --they're amazing. They actually taste like a normal, very crisp cookie. I went back and cleared out the shelf (there were only three bags left.)

Also, the gluten free granola (maple cranberry nut), super good too.

confusedks Enthusiast

They had an ad for them in their fearless flyer! We were there today and I saw the cookies...but they have soy lecithin in them! :angry:

Kassandra

  • 2 months later...
kml55 Rookie

a couple of months ago i tried the gluten free ginger snaps...and i love them! they are amazing and definitely have a taste and consistency that i have been longing for since my diagnosis! the gluten free granola is also wonderful! i love it! it adds a kick to my breakfast when sprinkled on some good gluten-free yogurt!

cruelshoes Enthusiast

I will probalby be in the minority here, but we did not care for the TJ's gingersnaps. They had an unpleasant aftertaste and mouthfeel. They were not horrible, but I won't buy them again.

I should mention, however, that I have found very few pre-baked gluten-free cookies that I liked.

Cynbd Contributor

I eat them all the time and think they are very good. I love finding gluten-free stuff at TJs because they are much more reasonably priced than anywhere else.

Sometimes we don't get to be too picky on taste, but I happen to think these are just as good as any!

celiac-mommy Collaborator
I will probalby be in the minority here, but we did not care for the TJ's gingersnaps. They had an unpleasant aftertaste and mouthfeel. They were not horrible, but I won't buy them again.

We too didn't care from them. The 'bite' to them was too much for my DD and they made the roof of my mouth totally raw.

I still like the Pamelas chocolate espresso cookie

babinsky Apprentice

I use them all the time...they taste great but also work well for a cookie based pie crust...and as a topping on some baked deserts. :rolleyes:

sarad1 Apprentice

Has anyone tried the gluten-free snickerdoodles by Enjoy Life? AMAZING! They are some of the best cookies I've ever had, and we love snickerdoodles. They are very soft and flavorful!

We have also tried the gingersnaps, and they are alright if you like gingersnaps but I am not a big fan.

Try the snickerdoodles, you'll be glad you did......

Cynbd Contributor
I use them all the time...they taste great but also work well for a cookie based pie crust...and as a topping on some baked deserts. :rolleyes:

What a great idea! I am going to have to try that sometime.

  • 1 year later...
Blueyedtiger Newbie

I love the Trader Joe's Gluten Free Ginger Snaps. Before going gluten-free I was never into ginger snaps but lately I love them. Although I love the Trader Joe ones, my favorite is still the Midel Cinnamon Snaps. I wish Trader Joe's would start making Cinnamon Snaps as well.

As for the Enjoy Life Snickerdoodles, I thought they had an odd taste to them, though they were better than the chocolate chip cookies I tried at the same time. Suffice to say, I haven't bought them since the first time I tried them (November 2007) as I didn't find they were worth the money.

elefky Apprentice

I prefer Pamela's ginger snaps. Taste more like what I remember Nabisco to be.

Hummingbird4 Explorer

I love them, and they make an awesome pie crust!

Jenny (AZ via TX) Enthusiast

Yep, I like them too, but I like Pamela's better. Pamela's have a stronger taste, which I like. If I was going to use them for a crust, I would use TJ's. Much cheaper.

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,136
    • Most Online (within 30 mins)
      7,748

    ZiseChocolate
    Newest Member
    ZiseChocolate
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Jenny (AZ via TX)
    • Bev in Milw
      Reading labels at dailymed.com is simpler if you’re familiar w/ gluten-free list of inert ingredients (aka ‘excipients’  allowed by FDA.      www.gluten-free.com has that list & I’ve included It’s below…. Tricky ones for me are the “4 D’s“ because names are similar. These 2 are gluten-free by ‘legal’ definition— •Dextrans - Partially hydrolyzed corn or potato starch. •Dextrose - Powdered corn starch. Other 2 need to be questioned. (Maybe ok for isolated 7-10 day Rx,   antibiotic?,  but gluten-free status needs to be verified for long term / daily use for chronic condition, like thyroid or BP meds.)   These are : •Dextrates - Mix of sugars resulting from the controlled enzymatic hydrolysis of starch. •Dextrins - Result from the hydrolysis of starch by heat or hydrochloric acid (from corn).  It can also be obtained from wheat, rice or tapioca.  (Maltodextrin on US labels MUST be corn so gluten-free.) Technically, ‘Starch’ on USDA ‘food’ labels in US must be from corn, & if not, the source must be identified.   In drugs,‘ Pregelatinized starch’ & ‘Sodium starch glycolate’ can also be from potato, rice, OR wheat.  Wheat is more likely to be found in products made outside of US (Europe) where corn is not the major(readily available & least costly) crop.     Hope this helps even though  learning sources of some gluten-free ones may make them less appealing. (And while the “Read every label, every time” for gluten is a pain, I’ve learned there are worse things than celiac dx—Allergy to corn would be at top on my list!)          Bev in Milwaukee From www.gluten-free.com EXCIPIENT INGREDIENTS IN MEDICATIONS  Aspartame - An artificial sweetening agent derived from aspartic acid. Aspartic Acid - A crystalline amino acid found naturally in sugar beets and sugar cane.  Benzyl alcohol - Made synthetically from benzyl chloride which is derived from toluene (a tar oil). Cellulose - (ethylcellulose, methylcellulose, hydroxymethylcellulose, hydroxypropyl, microcrystalline) – Obtained from fibrous plant material (woody pulp or chemical cotton). Cetyl alcohol - Derived from a fat source (spermaceti, which is a waxy substance from the head of the sperm whale). Croscarmellose sodium - An internally cross-linked sodium carboxymethylcellulose for use as a disintegrant in pharmaceutical formulations.  Comes from wood pulp or cotton fibers to form carboxymethylcellulose.  It contains no sugar or starch. Dextrans - Partially hydrolyzed corn or potato starch. Dextrates - Mix of sugars resulting from the controlled enzymatic hydrolysis of starch. Dextrins - Result from the hydrolysis of starch by heat or hydrochloric acid (from corn).  It can also be obtained from wheat, rice or tapioca. Dextrose - Powdered corn starch. Fructose - Obtained naturally from fruits or honey; hydrolyzed cane or beet sugar. Gelatin - Obtained from the skin, white connective and bones of animals (by boiling skin, tendons, ligaments, bones, etc with water). Glycerin - Historically, glycerin (also known as glycerol), was made the following ways: -  Saponification (a type of chemical process) of fats and oils in the manufacturing of soaps -  Hydrolysis of fats and oils through pressure and superheated steam -  Fermentation of beet sugar molasses in the presence of large amounts of sodium sulfite   Today its is made mostly from propylene (a petroleum product) Glycerols - Obtained from fats and oils as byproducts in the manufacture of soaps and fatty acids (may also be listed as mono-glycerides or di-glycerides). Glycols - Products of ethylene oxide gas. Hypromellose – A brand of hydroxypropyl methylcellulose (see cellulose). Iron oxide (rust) - Used as a coloring agent. Kaolin - A clay-like substance. Lactilol - Lactose derivative; a sugar alcohol. Lactose - Also known as milk sugar, is used in the pharmaceutical industry as a filler or binder for the manufacture of coated pills and tablets.   Commercially produced from cow's milk. Maltodextrins - A starch hydrolysate that is obtained from corn in the United States but can also be extracted from wheat, potato or rice. Mannitol - Derived from monosaccharides (glucose or mannose). Methyl Paraben – Comes from the combination of denatured wood alcohol and benzoic acid (benzoic acid occurs naturally in cherry bark, raspberries, tea, anise and cassia bark).  Polysorbates - Chemically altered sorbitol (a sugar alcohol). Polyvinyl alcohol – A water soluble synthetic alcohol (synthesized by hydrolysis of polyvinyl acetate). Povidone (crospovidone, copovidone) - synthetic polymers  Pregelatinized starch - A starch that has been chemically or mechanically processed.  The starch can come from corn, wheat, potato or tapioca. Shellac - A natural wax product used in tablet or capsule coating. Sodium lauryl sulfate – A derivative of the fatty acids of coconut oil. Sodium starch glycolate - Sodium salt of carboxymethyl ether of starch. Usually from potato but can be from corn, wheat or rice. Stearates (calcium, magnesium) - Derived from stearic acid (a fat; occurs as a glyceride in tallow and other animal fats and oils, as well as some vegetables; prepared synthetically by hydrogenation of cottonseed and other vegetable oils). Sucrose - Sugar also known as refined sugar, beet sugar or cane sugar. Titanium dioxide - Chemical not derived from any starch source used as a white pigment.  Triacetin – A derivative of glycerin (acetylation of glycerol). Silcon dioxide – A dispersing agent made from silicon.  
    • NoriTori
      @Scott Adams  Sure, Any and all information is welcome. Also the only was to convince my family to get tested is to get tested myself and conclusive answers. Very stubborn lot.  
    • trents
      Understood. It's very anxiety-provoking when you don't know what you are dealing with and don't know if you are attacking it correctly.
    • Heatherisle
      I have heard of NCGS, but everything is just so confusing!!! Just unsure of things as her EMA test was negative but TTG was positive @19u/ml(lab range 0.0-7.0).Apparently she also has occasional bubble like blisters in between her fingers, don’t know if that’s significant. She is triallling gluten free as suggested by the gastroenterologist after her endoscopy. Keep getting different answers when typing in her symptoms etc. Some sites say it can be possible to have coeliac, even with a negative EMA . It’s so frustrating and her anxiety levels are through the roof. I know she’s hoping it’s coeliac which is weird I know!!! But if it’s not it just means more tests. Sorry to ramble on!!!
×
×
  • Create New...