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Amy's Frozen Food Gluten-free?

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Anyone else having issues with Amy's "Gluten-Free" frozen foods? I love the quality and flavor of their selections, but it appears that I may be getting glutened from the products. It looks like Amy's products are processed in facility that also processes wheat. Does anyone know if this was always the case with Amy's or is this facility change something new?

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We buy the ones that are labeled "gluten free" and have never had a problem from them. I do stay away from the ones that state "no gluten ingredients"

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My son eats the frozen mac and cheese often with no problems.

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Some people just don't tolerate certain gluten-free foods so they might not work for you. There isn't any difference in the No Gluten Ingredients and Gluten-Free labels. I asked them about this a few months ago and here's what they had to say:

I can certainly understand your confusion. There is actually no difference. As we reprint our labels, "gluten free" will be added to all of our gluten free meals. The FDA states that a gluten free meal is to be tested to 20ppm. Here is more information about how our meals are made that you I think you might find of interest. Our gluten free products contain only the ingredients listed in the ingredient statement. There are no hidden, unlabeled ingredients. We understand that it is critical that these products be free of gluten and we take this very seriously.

A wide range of activities and cross-checks are completed to ensure that cross-contamination and/or inadvertent use of the wrong ingredient does not occur. Examples include:

- Full shift manufacture of products with complete clean-up of all food contact surfaces between products. Pieces of equipment that come in contact with the food are cleaned and sanitized prior to the manufacture of the next product.

-Separate item numbers for all ingredients; these are checked by two individuals on receipt of the ingredient and three people on use of the ingredient to confirm the correct item is used.

- Use of colored tags, papers and containers in production as an addition visual check to ensure intermediate components are not interchanged.

-Designated areas for flour use to control airborne gluten and minimize its spread.

-Bar code readers at packaging lines to ensure correct package is used with each product.

-Spot screening of ingredients and finished products at University of Nebraska (FARRP - Food Allergy Research and Resource Program) to confirm there are no unlabeled allergens (utilize tests for gluten, soy, milk and peanuts).

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Anyone else having issues with Amy's "Gluten-Free" frozen foods? I love the quality and flavor of their selections, but it appears that I may be getting glutened from the products. It looks like Amy's products are processed in facility that also processes wheat. Does anyone know if this was always the case with Amy's or is this facility change something new?

I used to eat Amy's soups and a few frozen dinners until I finally realized that my hallmark gluten symptom (periodic limb movement or myoclonus) would become severe after eating these items. When you don't sleep for several nights, giving up eating these products was not a difficult decision!

I am super super sensitive and these products were produced in a facility that was also manufacturing soy and wheat products. I have to eat gluten-free products that are free of cross contamination possibilities (dedicated gluten-free free facility).

Sylviaann

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I don't eat Amy's frozen food any longer - always triggered a gluten reaction in me.

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My son had a gluten reaction after eating their pizza. It was the only different thing in his diet. I contacted them and they said that they test it to below 5 ppm. I guess my son is sensitive to levels lower than this. We have to be careful about most processed foods.

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I too have not eaten Amy's in several years. It always triggered some form of reaction for me.

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