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


jkmunchkin

Recommended Posts

jkmunchkin Rising Star

Glutino recently came out with flavored varities of their "Ritz" style crackers. They come in Cheddar, Vegetable and Multigrain. I figured I would try the Vegetable first and see how they are. I'm going back for more!!! They are delicious! Even better than just the plain flavor ones. I think next I'll try the Multigrain.


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



Celiac.com Sponsor (A8-M):



mama2 Apprentice

I just saw the veggies ones today and was wondering... next time I will try them.

Thanks

happygirl Collaborator

They are wonderful - I love the cheddar ones!

Lisa Mentor
They are wonderful - I love the cheddar ones!

Put some in your suitcase ;)

jerseyangel Proficient
Put some in your suitcase ;)

Jealous! :D

mamaw Community Regular

The multigrain ones are yummy. I like the veggie ones also but the multigrain are even better. I cannot get the cheddar ones! They sell out before I can get back to the store! I found the plain ones ( like saltines) but haven't opened them yet! I ate the multigrain in four sittiings!

A great find.......

mamaw

  • 6 months later...
Tim-n-VA Contributor

I've tried the regular and the cheese variety and generally like them. As with many of these things, they are cheaper if you buy a box of six packages from Amazon. What I'm finding is that very few of these crackers make it to me intact. I'm wondering if that is just the nature of these crackers or if it has to do with the Amazon/UPS handling? Anyone getting these in anything other than broken pieces?


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



Celiac.com Sponsor (A8-M):



Darn210 Enthusiast
I've tried the regular and the cheese variety and generally like them. As with many of these things, they are cheaper if you buy a box of six packages from Amazon. What I'm finding is that very few of these crackers make it to me intact. I'm wondering if that is just the nature of these crackers or if it has to do with the Amazon/UPS handling? Anyone getting these in anything other than broken pieces?

We've been getting ours at Whole Foods and now Kroger . . . they are mostly intact.

cooki.dough Rookie

I've never had the Cheddar flavor, but I adore the vegetable and multigrain flavors. I think the multigrain may be my favorite. So good.

Crystalkd Contributor

I've seen these and wondered if they were any good. I'll have to try them!

brigala Explorer

I've had the plain ones and the multi-grain ones and I like them both. The multi-grain ones have an anise-seed flavor to them, so be aware of that; I know it's one of those flavors a lot of people dislike, but I like it. The plain ones are good alone, with stuff on them, or alongside soup.

I got a couple cases on Amazon last time they were on a good sale, and got them for about $2/box. But most of the time they're way too expensive for me. :( I eat them sparingly (knowing that they'll be expensive to replace), but next time I see a deal like that I'm getting a couple more cases.

I haven't tried the cheddar ones yet because I get the Crunchmaster brand cheese flavor (and sesame flavor) rice crackers from Costco and I'm quite happy with those.

-Elizabeth

foodiegurl Collaborator

I actually have an unopened box of the multigrain ones in my kitchen now that I bought from Whole foods the other day..now I I can't wait to open them today, and maybe have them with some cheese or hummus!

mamaw Community Regular

I find when I buy the crackers at Whole Foods they are more intact. But much cheaper at Amazon.... but many are broken. I think it is the way they are tossed around in the warehouse. Amazon handles so much of everything. I guess you get more whole crackers by buying at the store level or you buy at a better price & eat broken crackers!!!!! What a choice.......

Sweetfudge Community Regular

Oooh, I can't wait to try them!!

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,724
    • Most Online (within 30 mins)
      7,748

    Kirk lewis
    Newest Member
    Kirk lewis
    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
      Do you have the results of your endoscopy? Did you do a celiac disease blood panel before that?  Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      It is odd that your Tissue Transglutaminase (TTG) IgA level has bounced from the "inconclusive" range (7.9, 9.8) down to a negative level (5.3), only to climb back up near the positive threshold. This inconsistency, coupled with your ongoing symptoms of malabsorption and specific nutrient deficiencies, is a strong clinical indicator that warrants a more thorough investigation than a simple "satisfactory" sign-off. A negative blood test does not definitively rule out celiac disease, especially with such variable numbers and a classic symptomatic picture. You are absolutely right to seek a second opinion and push for a referral to a gastroenterologist. A biopsy remains the gold standard for a reason, and advocating for one is the most direct path to getting the answers you need to finally address the root cause of your suffering. Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      There is a distinction between gluten itself and the other chemicals and processing methods involved in modern food production. Your experience in Italy and Greece, contrasted with your reactions in the U.S., provides powerful anecdotal evidence that the problem, for some people, may not be the wheat, but the additives like potassium bromate and the industrial processing it undergoes here. The point about bromines displacing iodine and disrupting thyroid function is a significant one, explaining a potential biological mechanism for why such additives could cause systemic health issues that mimic gluten sensitivity. It's both alarming and insightful to consider that the very "watchdog" agencies meant to protect us are allowing practices banned in many other developed countries. Seeking out European flour and your caution about the high-carb, potentially diabeticgenic nature of many gluten-free products are excellent practical takeaways from your research, but I just want to mention--if you have celiac disease you need to avoid all wheat, including all wheat and gluten in Europe.
    • Rejoicephd
      @Scott Adams That's actually exactly what I ended up asking for— vodka tonic with Titos.  I saw on their website that Tito's is certified gluten-free (maybe many of the clear vodkas are, I don't know, I just happened to look up Tito's in advance). I should have actually specified the 'splash' though, because I think with the amount of tonic she put in there, it did still end up fairly sweet.  Anyway, I think I've almost got this drink order down!
    • Wends
      Be interesting to see the effects of dairy reintroduction with gluten. As well as milk protein sensitivity in and of itself the casein part particularly has been shown to mimic gluten in about 50% of celiacs. Keep us posted!
×
×
  • 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.