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

Tastycake


modiddly16

Recommended Posts

modiddly16 Enthusiast

They have mainstream gluten free cookies!!!!!! Chocolate Chip and Chocolate Chocolate chip. Did anyone know this?? Usually when a big company like that goes gluten free, I hear about it from this board but unless I completely missed it, I stood in the store with my jaw dropped. Naturally I bought them (despite the obvious cc risks that I know people will bring up), sadly...the Betty Crocker ones are better but its still awesome to know they're there!


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



Celiac.com Sponsor (A8-M):



GFreeMO Proficient

I just looked on their online store and didn't see any gluten free cookies. I called and they said that they didn't have gluten free anything?!

Is the name Tastycake? The company out of PA that sells the snackcakes?

Thanks! :)

modiddly16 Enthusiast

The person you talked to is insane.....Yes, here is a picture. 685xn9.webp

GFreeMO Proficient

Wow! Those look good. Are they soft and chewy or more crispy? I can't believe that the rep. on the phone was not aware that her company made these. Jeez!

Where did you find them?

Takala Enthusiast

Maybe it is a test marketing ? The only thing I can find online (looked everywhere) is a pdf that is on google documents which is a Business Plus Presentation of Tastykake New Product Launch. It's an outline with no date on it. But the product is for gluten free tastykakes.

That's strange they'd try it with gluten-free cookies, when the most famous Tastykake regular items are the krimpets (a rectangular shaped frosted cupcake) and kandy cakes, which are small spongecakes "enrobed" in chocolate frosting.

If they could actually do a gluten-free krimpet people would go nuts. The facebook page was funny, they are going to sell regular tastykakes at baseball games again this year and handle the frosting issue by keeping them in coolers at the ballpark. There is a promo to win Phillies tickets for opening day. Open Original Shared Link

The uwishunu site for Philladelphia actually has a tastykake tag. Open Original Shared Link

lpellegr Collaborator

Astonishing. I hope they can stay in business, they're having money issues. I would kill for a gluten-free Tastykake lemon pie.

modiddly16 Enthusiast

I got them in a Weis Markets in PA. They're softish...and honestly, not that great but I just was astonished that I didn't hear about it on this board before I saw it in the stores! I feel like where I was in PA wouldn't have been a very successful test market but maybe they're trying it out within a certain distance from Philly? I agree, it's strange to start it out with cookies...I'd love a krimpet!!!


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



Celiac.com Sponsor (A8-M):



  • 6 months later...
Patti B Newbie

One of my friends sent me an mms today with a pic of these at Shoprite in Neptune, NJ. I can't wait to get there to try them out!! Any word on if they are made in a separate facility or if they at least batch test them?

Takala Enthusiast

I don't know what is more annoying here, that the Tastykake website does not have them (the gluten-free chocolate chip cookies) obviously on the links to their homepage, or that once you do find them, they still don't list the ingredients.

So I've read a lot of reviews, and the dingy reviewers mostly are not saying what the ingredients are, either. I mean, come on, folks, why do you think people buy this stuff.

This person finally mentions the ingredients but does not provide a full list. 6/27/11 Gluten Free Dairy Free NJ

Tastykake Gluten Free Choc Chip Cookies New Product Review

Open Original Shared Link

Good news is that they are supposedly dairy free.... bad news is that they have soy flour. <_< Hello.. what is one of the more common problems for celiacs and gluten intolerants.... somebody was not thinking on this one.

A couple of things did stand out from the package though: 1) there is no

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,742
    • Most Online (within 30 mins)
      7,748

    MistyMoon
    Newest Member
    MistyMoon
    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

    • Theresa2407
      Maybe you have a low  intolerance to Wheat.   Rye, Barley and Malt are the gluten in Celiac disease.  It has always been stated Wheat and Gluten, not just a Wheat intolerance.  Barley will keep me in bed for (2) weeks.  Gut, Migrains, Brain fog, Diahrea.  It is miserable.  And when I was a toddler the doctor would give me a malt medicine because I always had Anemia and did not grow.  Boy was he off.  But at that time the US didn't know anyone about Celiac.  This was the 1940s and 50s.  I had my first episode at 9 months and did not get a diagnosis until I was 50.  My immune system was so shot before being diagnoised, so now I live with the consequences of it. I was so upset when Manufacturers didn't want to label their products so they added barley to the product.  It was mostly the cereal industry.  3 of my favorite cereals were excluded because of this. Malt gives me a bad Gut reaction.
    • Gigi2025
      Thanks much Scott.  Well said, and heeded.   I don't have Celiac, which is fortunate.
    • Scott Adams
      Do you have the results of your endoscopy? Did you do a celiac disease blood panel before that?  Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      It is odd that your Tissue Transglutaminase (TTG) IgA level has bounced from the "inconclusive" range (7.9, 9.8) down to a negative level (5.3), only to climb back up near the positive threshold. This inconsistency, coupled with your ongoing symptoms of malabsorption and specific nutrient deficiencies, is a strong clinical indicator that warrants a more thorough investigation than a simple "satisfactory" sign-off. A negative blood test does not definitively rule out celiac disease, especially with such variable numbers and a classic symptomatic picture. You are absolutely right to seek a second opinion and push for a referral to a gastroenterologist. A biopsy remains the gold standard for a reason, and advocating for one is the most direct path to getting the answers you need to finally address the root cause of your suffering. Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      There is a distinction between gluten itself and the other chemicals and processing methods involved in modern food production. Your experience in Italy and Greece, contrasted with your reactions in the U.S., provides powerful anecdotal evidence that the problem, for some people, may not be the wheat, but the additives like potassium bromate and the industrial processing it undergoes here. The point about bromines displacing iodine and disrupting thyroid function is a significant one, explaining a potential biological mechanism for why such additives could cause systemic health issues that mimic gluten sensitivity. It's both alarming and insightful to consider that the very "watchdog" agencies meant to protect us are allowing practices banned in many other developed countries. Seeking out European flour and your caution about the high-carb, potentially diabeticgenic nature of many gluten-free products are excellent practical takeaways from your research, but I just want to mention--if you have celiac disease you need to avoid all wheat, including all wheat and gluten in Europe.
×
×
  • 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.