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

gluten-free Grahm Crackers

arkoflove

Recommended Posts

arkoflove Apprentice
arkoflove
Posted

Anyone know of any out there, at all??

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

Celiac.com Sponsor (A8-M):


captaincrab55 Collaborator
captaincrab55
Posted
Anyone know of any out there, at all??

I got some chocolate grams at the Health Food Store back in July... JO-SEF was the Brand name... Not sure that I miss them enough to buy more...

Darn210 Enthusiast
Darn210
Posted

Kinnikinnick S'moreables . . . love 'em. Whole Foods does not carry them (they don't carry any Kinnikinnick product). I had to get them at a local health food store. I'm sure you can order on line also.

stolly Collaborator
stolly
Posted

I second the Kinnikinnick S'moreables. We've also tried Josef's cinnamon, chocolate, and vanilla graham crackers...they were square, very hard, more like a shortbread cookie. Kinnikinnick is more crumbly like a graham cracker and better flavor. Enjoy!

hannahp57 Contributor
hannahp57
Posted

LOVE the smorables :) mmmm..

i buy a package of them and keep them on hand. i like them for a snack or for a graham cracker crust for my cheesecake. delicious!

minniejack Contributor
minniejack
Posted

Another vote for Kinnikinnick :D

arkoflove Apprentice
arkoflove
Posted
  • Author

Thank you!!! I'm so excited to try them!

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

Celiac.com Sponsor (A8-M):


Tim-n-VA Contributor
Tim-n-VA
Posted

There is at least one gluten-free mix (by Jules Shepard) to make your own graham crackers. Not sure of the rules for linking so I'll just put a link to and article on the main page of this site about the company:

https://www.celiac.com/categories/Gluten%25...duct-Companies/

I've had "pop-tarts" made with this recipe at a demonstration at a local Whole Foods and they were pretty good. I've not tried to bake my own.

jkmunchkin Rising Star
jkmunchkin
Posted

My absolute favorite (and the best in my opinion) are my The Grainless Baker. In addition to making a great snack or a yummy s'mores, they make an incredible crust for cheesecake or any other baked good you need a crust for. Whenver I make cheesecake I use these and always get the same comment that the crust is the incredible and totally makes the cheesecake.

Ahorsesoul Enthusiast
Ahorsesoul
Posted

Kinnikinnick S'moreables, yes I think they are good. I don't eat them plain.

S'more Brownies

You can break them up and add to a brownie mix. Then frost with melted marshmallows (or marshmallow fluff).

This is also good with some candy corns sprinkled on top for Halloween.

Toffee Bars

Line a 9x13 pan with foil. Then line the bottom with whole graham crackers.

Boil for 3 minutes:

1 cup brown sugar (dark or light)

1 cup butter

Pour over crackers.

Bake in 400 degree oven for 5 to 10 minutes.

Take from oven and toss on 6 ounces of chocolate chips and 1/4 cup chopped nuts.

May return to over for a few minutes to soften chips, gently spread chips just a little over the top.

Chill 30 minutes (if you can wait that long)

As with most gluten free items store in refrig.

latteda Apprentice
latteda
Posted

Yes, again, on the Kinnikinnick S'moreables! They are wonderful! I was giddy when I made s'mores a couple of weeks ago. :D

Archived

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

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. cristiana
      - cristiana replied to KathyR37's topic in Coping with Celiac Disease
      4

      New here

      Hi @KathyR37 and a very warm welcome here. I am so very sorry that you are going through all of this. I just wanted to check, have you ever been tested for any other gastrointestinal conditions? Cristiana
    2. trents
      - trents replied to KathyR37's topic in Coping with Celiac Disease
      4

      New here

      @KathyR37, I would suspect that in addition to gluten intolerance, you have other food intolerances/sensitivities. This is very common in the celiac community. The most common offenders are oats, dairy, soy, corn and eggs with dairy and oats being the big two. Have you considered this? Have you tried keeping a food diary to detect patterns?
    3. Theresa2407
      - Theresa2407 replied to Theresa2407's topic in Gluten-Free Foods, Products, Shopping & Medications
      2

      Probiotics

      thank you for your advice. I have always taken them and I use Stonehedge because they are in a glass bottle, but don't have to be refrigerated. I also like they are 3rd party tested and state gluten free. But you never know if something better has come alone over the years.
    4. KathyR37
      - KathyR37 replied to KathyR37's topic in Coping with Celiac Disease
      4

      New here

      Thank you for your response. I have already learned about the info you sent but i appreciate your effort. I am the only one in my family cursed by this disease. I have to cook for them too. I make sure that my utensils are free of gluten and clean after using them for other food. I use non-porous pots and pans and gloves when cooking for them. One huge problem...
    5. Scott Adams
      - Scott Adams replied to KathyR37's topic in Coping with Celiac Disease
      4

      New here

      What you've described—the severe weight loss, the cycle of medications making things worse, and the profound fear of eating before leaving the house—is a heavy burden to carry for 15 years. It is absolutely not your fault. While everyone's journey with celiac is different, the struggles with the learning curve, social isolation, and dietary grief are fee...
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,817
    • Most Online (within 30 mins)
      7,748
    sleuth
    Newest Member
    sleuth
    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

    • cristiana
      New here

      By cristiana · Posted

      Hi @KathyR37 and a very warm welcome here.  I am so very sorry that you are going through all of this. I just wanted to check, have you ever been tested for any other gastrointestinal conditions? Cristiana  
    • trents
      New here

      By trents · Posted

      @KathyR37, I would suspect that in addition to gluten intolerance, you have other food intolerances/sensitivities. This is very common in the celiac community. The most common offenders are oats, dairy, soy, corn and eggs with dairy and oats being the big two. Have you considered this? Have you tried keeping a food diary to detect patterns?
    • Theresa2407
      Probiotics

      By Theresa2407 · Posted

      thank you for your advice.   I have always taken them and I use Stonehedge because they are in a glass bottle, but don't have to be refrigerated.  I also like they are 3rd party tested and state gluten free. But you never know if something better has come alone over the years.
    • KathyR37
      New here

      By KathyR37 · Posted

      Thank you for your response. I have already learned about the info you sent but i appreciate your effort. I am the only one in my family cursed by this disease. I have to cook for them too. I make sure that my utensils are free of gluten and clean after using them for other food. I use non-porous pots and pans and  gloves when cooking for them. One huge problem I have is a gag reflex out of this world and if something doesn't taste good it is not going down. Most commercially made breads and such taste like old cardboard.Pastas are about the same. I did find one flour that I like and use it regularly, but it is so expensive! All gluten free food is way more expensive. I only eat twice a day because I cannot afford to buy all that. We live on a very low income so my food purchases are quite limited.
    • Scott Adams
      New here

      By Scott Adams · Posted

      What you've described—the severe weight loss, the cycle of medications making things worse, and the profound fear of eating before leaving the house—is a heavy burden to carry for 15 years. It is absolutely not your fault. While everyone's journey with celiac is different, the struggles with the learning curve, social isolation, and dietary grief are feelings many in the community know all too well. Your question about whether you should just eat what you want and manage the symptoms is a heartbreaking one, born from years of frustration. It's crucial to know that the diarrhea is a sign of ongoing damage to your small intestine from gluten, and simply managing the symptom with Imodium doesn't stop that internal harm or the risk of other complications. The fact that you are still getting sick within an hour of eating, even while trying to be gluten-free, is a huge red flag that something isn't right. This could be due to cross-contamination in your kitchen (e.g., using a shared toaster, colander, or condiment jars), hidden gluten in foods, or the possibility of another concurrent condition like refractory celiac disease. Don't give up!  This article has some detailed information on how to be 100% gluten-free, so it may be helpful (be sure to also read the comments section.):    
×
×
  • 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.