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 Product! Kinnickinnick Bread Crumbs!


CeliacAndCfsCrusader

Recommended Posts

CeliacAndCfsCrusader Apprentice

Hi- I was at my local Vitamin Cottage (CO chain) and I noticed something I haven't seen before. It was a box of Kinnickinnick Panko Bread Crumbs.

Totally gluten-free. Totally delicious.

If you're craving something with a "real crust" on it, like chicken cutlets for chicken parm, you're gonna love it.

The CRUNCH WAS THERE!

Smallish box, but reasonably priced. Much better than others I've tried.

Made in a decicated facility and I had no reaction. Thanks Canada!


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



Celiac.com Sponsor (A8-M):



BethJ Rookie

Thank you! I'll be looking for these! It seems like every recipe I see in magazines and elsewhere call for Panko. Regular gluten-free bread crumbs leave a lot to be desired unless you make them yourself and even then don't come close to Panko.

Gemini Experienced

Hi- I was at my local Vitamin Cottage (CO chain) and I noticed something I haven't seen before. It was a box of Kinnickinnick Panko Bread Crumbs.

Totally gluten-free. Totally delicious.

If you're craving something with a "real crust" on it, like chicken cutlets for chicken parm, you're gonna love it.

The CRUNCH WAS THERE!

Smallish box, but reasonably priced. Much better than others I've tried.

Made in a decicated facility and I had no reaction. Thanks Canada!

I discovered these recently myself and they are, indeed, awesome! Taste like regular breadcrumbs!

celiac-mommy Collaborator

I just grind up rice or corn Chex in the blender. Cheaper and easier to find ;)

Gemini Experienced

I just grind up rice or corn Chex in the blender. Cheaper and easier to find ;)

I usually make my own breadcrumbs too but I always like to have some handy if I don't have the time to make them. These panko crumbs are the best I have ever had, commercial wise, and for some recipes, work far better than ground up cereal. I sometimes use ground up corn and rice chips but wouldn't use those if making chicken parm. You would never know you were eating gluten-free breadcrumbs if you tried these.....amazing!

Archived

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

  • 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. - Jane02 replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      4

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

    2. - Scott Adams replied to Matthias's topic in Gluten-Free Foods, Products, Shopping & Medications
      5

      Unexpected gluten exposure risk from cultivated mushrooms

    3. - Matthias replied to Matthias's topic in Gluten-Free Foods, Products, Shopping & Medications
      5

      Unexpected gluten exposure risk from cultivated mushrooms

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      133,326
    • Most Online (within 30 mins)
      7,748

    PattyPagnanelli
    Newest Member
    PattyPagnanelli
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • Jane02
      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. 
    • Matthias
    • Scott Adams
      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.
    • Scott Adams
    • Matthias
      Thanks a lot for your response! Can you maybe specify which kind of cheeses I should be cautious about? Camembert/Brie and blue cheeses (the molds of which are nowadays mostly grown on gluten-free media, though, so I've read, right?) or other ones as well? Also, I was under the impression that yeast is generally gluten-free if not declared otherwise. Is that false?
×
×
  • 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.