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

New Glutino Crackers


buffettbride

Recommended Posts

buffettbride Enthusiast

I'm a pretty tough critic when it comes to eating gluten-free food because I am a part-time gluten eater. My daughter has Celiac, so we keep our house gluten-free. We've adjusted quite well the last year, mostly focusing on natural foods and mainstream gluten-free foods and a few can't-live-without substitute foods.

We've been regular buyers of Glutino "Ritz" style crackers to make homemade Lunchables. For a while, though, the crackers disappeared from our natural food store shelves, and the manager didn't know why.

Well, evidently, Glutino has expanded the line of gluten-free crackers. Today when I was there I saw not just the plain variety, but cheddar, herb, onion, and regular. I picked up a box of the cheddar and tried them the second I got home.

They taste delicious!!!! They are a little "tougher" than a true Ritz, but the flavor is very good and not "ricey" at all. I like them even better than the original Glutino cracker (I can't seem to find them on the Glutino web site or I'd link to it). I wouldn't say they are as cheesey as a Cheez-It, but have a nice texture, shape, and a good cheese flavor.

If anyone happens across these crackers, definitely give them a try. To me, they pass the ultimate gluten-free food test and that is---serving them to guests! I would totally use these to make a party snack or set them out with cheese for guests to eat. That's how good they are.

Anyway, my apologies if there is another thread like this (I didn't find one via search).

Happy munching!


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



Celiac.com Sponsor (A8-M):



buffettbride Enthusiast

Found a link! Open Original Shared Link

Amyleigh0007 Enthusiast

My son likes the cheddar. He says they taste like goldfish crackers.

mindwiped Rookie

My dh is thrilled. He's fed them to non gluten-free friends, who really complained about some of my 'experiments' (garbanzo bean cake-bean, not flour) and they said they couldn't tell the multi-grain from a regular multi-grain cracker

Phyllis28 Apprentice

Glutino crackers, regular and cheese, are one of the few specialty gluten free foods I buy on a regular basis. I like the regular ones with pepperoni and cheese on top.

blueeyedmanda Community Regular

I loved the cheddar I found them just a few weeks ago!!!!! I loved them :)

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,645
    • Most Online (within 30 mins)
      7,748

    MaryLou N
    Newest Member
    MaryLou N
    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

    • Scott Adams
      I agree, there can be contamination at many points--milling is another possible source of contamination for any flours.
    • trents
      Keep in mind that with manufactured food products, "gluten free" doesn't equate to no gluten. Things that are naturally gluten free can be cross-contaminated with gluten in the field, in shipping and in processing. In the U.S. companies can use the gluten free label as long as the product doesn't exceed 20ppm of gluten. That amount still may cause a reaction in some people.
    • deanna1ynne
      Dd10 was tested for celiac four years ago bc two siblings were dx’d (positive labs and biopsies). Her results at the time were positive ema  and ttg (7x the UL), but a negative biopsy. We checked again three months later and her ttg was still positive (4x the UL), but ema and biopsy were negative. Doc said it was “potential celiac” and to keep eating gluten, but we were concerned about harming her growth and development while young and had her go gluten-free because we felt the labs and ema in particular were very suggestive of early celiac, despite the negative biopsies. She also had stomach aches and lethargy when eating it. We just felt it’d be better to be safe than sorry. Now, four years later, she doesn’t want to be gluten-free if she doesn’t “have to be,” so underwent a 12 week gluten challenge. She had labs done before starting and all looked great (celiac panel all negative, as expected.) Surprisingly, she experienced no noticeable symptoms when she began eating gluten again, which we felt was a positive sign. However, 12 weeks in, her labs are positive again (ttg 4x the UL and ema positive again as well). Doc says that since she feels fine and her previous two biopsies showed nothing, she can just keep eating gluten and we could maybe biopsy again in two years. I was looking up the ema test and the probability of having not just one but two false positives, and it seems ridiculously low.  Any advice? Would you biopsy again? She’s old enough at this point that I really feel I need her buy-in to keep her gluten-free, and she feels that if the doc says it’s fine, then that’s the final word — which makes me inclined to biopsy again and hope that it actually shows damage this time (not because I want her to have celiac like her sisters, but because I kind of think she already does have it, and seeing the damage now would save her more severe damage in the long run that would come from just continuing to eat gluten for a few more years before testing again.)  Our doc is great - we really like him. But we are very confused and want to protect her. One of her older sibs stopped growing and has lots of teeth problems and all that jazz from not catching the celiac disease sooner, and we don’t want to get to that point with the younger sis. fwiw- she doesn’t mind the biopsy at all. It’s at a children’s hospital and she thinks it’s kind of fun. So it’s not like that would stress her out or anything.
    • Inkie
      Thanks for the replies. I already use a gluten-free brand of buckwheat flakes I occasionally get itchy bumps. I'm still reviewing all my food products. I occasionally eat prepackaged gluten-free crackers and cookies, so I'll stop using those. I use buckwheat flakes and Doves Farm flour as a base for baking. Would you recommend eliminating those as well? It's a constant search.
    • Wheatwacked
      Gluten free food is not fortified with vitamins and minerals as regular food is.  Vitamin deficiencies are common especially in recently diagnosed persons,  Get a 25(OH)Vitamin D blood test. And work on raising it.  The safe upper blood level is around 200 nmol/L.    "Low serum levels of 25(OH)D have been associated with increased risk of autoimmune disease onset and/or high disease activity. The role of vitamin D in autoimmune diseases   🏋️‍♂️Good job!   I find the commercial milk will give me mild stomach burn at night, while pasture/grassfed only milk does not bother me at all.  While you are healing, listen to your body.  If it hurts to eat something, eat something else.  You may be able to eat it later, or maybe it is just not good for you.  Lower your Omega 6 to 3 ratio of what you eat.  Most omega 6 fatty acids are inflammation causing.    The standard american diet omega 6:3 ratio is estimated at upward of 14:1.  Thats why fish oil works
×
×
  • 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.