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Im Sorry If This Is Repeated

Nicole H.

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Nicole H. Explorer
Nicole H.
Posted

I am so sorry for repeated-ness...but are the cadbury mini eggs ok to eat? I saw many people on here eat them...so I wanted to make sure...I mean I probably shouldnt be eating them anyway...but its the best chocolate taste wise for me and if I can have them I'd be very excited

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Nicole H. Explorer
Nicole H.
Posted
  • Author

really...no one?!

Roda Rising Star
Roda
Posted

Here is a link to the previous thread

https://www.celiac.com/gluten-free/index.php?showtopic=31671

I have not eaten the mini eggs but I did eat a three pack of the regular size ones all in one day. I was a glutton and no gluten problem for me! :lol:

Ahorsesoul Enthusiast
Ahorsesoul
Posted

Yesterday I check out the mini and other eggs by Cadbury. Here in Wisconsin they all have wheat listed on the label.

Lisa Mentor
Lisa
Posted
Yesterday I check out the mini and other eggs by Cadbury. Here in Wisconsin they all have wheat listed on the label.

Glucose (wheat) is highly refined and is considered safe for most people with Celiac to consume. Please read the entire link provided above.

They are made by Hershey (in the US), who's policy is not to disclose their source of "natural flavors". I try not to support Hershey for that reason.

Alli-Ely Newbie
Alli-Ely
Posted

I also love Cadbury eggs. Since I was a really little kid cadbury cream eggs have been one of my favorite candies. However, it does list wheat as being in the ingredients so I wouldn't trust them. However, I could be wrong because I am also very new to all this so if you still aren't sure I would ask a dietician or someone who may know better than me. It seems that there is a very mixed opinion on whether they are ok or not. Let usknow what you find so I know if I can have them again if they are deemed safe.

Lisa Mentor
Lisa
Posted
I also love Cadbury eggs. Since I was a really little kid cadbury cream eggs have been one of my favorite candies. However, it does list wheat as being in the ingredients so I wouldn't trust them. However, I could be wrong because I am also very new to all this so if you still aren't sure I would ask a dietician or someone who may know better than me. It seems that there is a very mixed opinion on whether they are ok or not. Let usknow what you find so I know if I can have them again if they are deemed safe.

GLUCOSE, GLUCOSE SYRUP AND CARAMEL COLOUR

.

It is important for those following a gluten-free diet to incorporate the latest valid scientific information into their diets. Under current Australian food law,

.

glucose, glucose syrup and caramel colour are "gluten-free",

even if derived from wheat, as the wheat is so highly processed,

there is no gluten detected.

.

Glucose, glucose syrup, caramel and similar ingredients have no detectable gluten, even if derived from wheat.

.

New food labelling laws require food labels to list all ingredients derived from wheat, rye, barley and oats.

This does not mean that all ingredients derived from these sources actually contain gluten.

So, it is a legal requirement that the source be declared, but remember that ingredients derived from wheat that are gluten free are:

dextrose, glucose and caramel colour (additive 150).

.

Additionally:

Open Original Shared Link

Glucose syrup

A gluten-free sweetener made most frequently from corn, but also from tapioca, potato, sorghum or wheat starch. It is such a highly processed and purified ingredient that the source of the starch does not matter. Even if you see glucose syrup derived from wheat on a label, it is still gluten free

.

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      It's kind of funny that before my celiac diagnosis I did a lot more "functional eating" where I just needed a meal and wasn't so worried about how interesting/delicious it was, just needed to eat something. After my diagnosis I've become a dedicated cook and I am very tuned into flavor and novelty. In answer to your question, I find the recipe very forgiving for trying add-ins. I've supplemented the greens with green onions, bell pepper (any color), celery leaves and stalks, and fresh parsley. Sometimes I throw in pepitas (pumpkin seeds), craisins, walnuts and/or sunflower seeds. One thing I tried that didn't really work was currants. I think that maybe it's because they are too small and too sweet. I haven't experimented with cheeses beyond the 2 in the recipe. I would guess that grated hard cheeses would work, medium hard cheeses (like swiss or cheddar) might work, and soft cheeses would not.
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      That actually sounds really nice. Pear bread feels like one of those things that would be soft and a little sweet without being too heavy. I like the idea of using fruit like that instead of just relying on sugar. It probably makes it feel more fresh and homemade. Have you tried adding anything like cinnamon or nuts to it, or do you keep it simple?
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