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Quaker Rice Cakes


Jonbo

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Jonbo Apprentice

I buy them on occasion to eat with peanut butter on top as a quick snack at work. I noticed between the last purchase and this one, they added Gluten Free. I knew it already was but the label is a nice little reassurance.

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nmlove Contributor

Hmm, interesting. Their website still says they can't gurantee any of their products to be gluten-free because of possible cross-contamination.

Lisa Mentor

The claim of product status as gluten free, is totally voluntary at this time. The criteria for "gluten free" has yet to be established and adopted, by legal standards, in the US.

Does Quaker test random batches?

Are they manufactures on shared lines?

Are they processed in a facility with other wheat products?

Do they list these disclaimers on their label?

At this time, everyone wants to jump on the gluten free bandwagon. It's a blessing and a curse, with out a legal standard. Inform yourself and draw your own conclusion.

nmlove Contributor

The claim of product status as gluten free, is totally voluntary at this time. The criteria for "gluten free" has yet to be established and adopted, by legal standards, in the US.

Does Quaker test random batches?

Are they manufactures on shared lines?

Are they processed in a facility with other wheat products?

Do they list these disclaimers on their label?

At this time, everyone wants to jump on the gluten free bandwagon. It's a blessing and a curse, with out a legal standard. Inform yourself and draw your own conclusion.

Thanks Lisa. gluten-free is popular, isn't it? We've only been gluten-free for a few months and at the advice of the dietician we haven't looked at all the manufacturing processes, just the ingredients. Except for flours and things they eat regularly (like snacks, cereal). Those we buy from dedicated facilities and/or good manufacturing processes. My boys have their first follow-up in two weeks and that'll let us know where we're at.

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    • Scott Adams
      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product. 
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      Thanks @Scott Adams. Do you know if Kirkland Signature supplements share facility and production lines with other products containing gluten?  I'm worried that I'll react to this brand just like I did with other gluten-free labelled supplement brands. 
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      This is a really common area of confusion. Most natural cheeses (cheddar, Swiss, mozzarella, Parmesan, brie, camembert, and most blue cheeses) are inherently gluten-free, and you’re right that the molds used today are typically grown on gluten-free media. The bigger risks tend to come from processed cheeses: shredded cheese (anti-caking agents), cheese spreads, beer-washed rinds, smoke-flavored cheeses, and anything with added seasonings or “natural flavors,” where cross-contact can happen. As for yeast, you’re also correct — yeast itself is gluten-free. The issue is the source: brewer’s yeast and yeast extracts can be derived from barley unless labeled gluten-free, while baker’s yeast is generally safe. When in doubt, sticking with whole, unprocessed cheeses and products specifically labeled gluten-free is the safest approach, especially if you’re highly sensitive.
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