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Celiac.com 01/11/2024 - We get a lot of questions about which breakfast cereals are gluten-free, and we recently made up a list of nearly one hundred SAFE gluten-free breakfast cereals. We also published a list of UNSAFE, NON-gluten-free cereals. But the questions keep coming, especially about some of the most popular cereals that are not gluten-free. The number of popular breakfast cereals that are not gluten-free is too long to count, and we still get a lot of questions about cereals on that list. The latest question we've seen a lot is from readers wanting to know if Kellogg's Cocoa Krispies are Gluten-Free. Cocoa Krispies are NOT gluten-free, and they are listed on our list of UNSAFE, NON-gluten-free cereals. Also, in addition to Kellogg's Cocoa Krispies, Kellogg's Coco Pops and General Mills Cocoa Puffs are also NOT gluten-free, and appear on our UNSAFE cereals list. However, for anyone looking for a similar cereal that is gluten-free, you should know that Post Cocoa Pebbles are gluten-free.

Celiac.com 09/15/2023 - If you're looking for a hearty, breakfast and lunch alternative, this brunch potato casserole recipe is super easy, and very tasty. It goes great as an entré, but also makes a great dinner side dish for beef. It makes a great main dish at breakfast, brunch or lunch, and also makes a great side to beef for diner. This recipe can be made the night before, then baked the next day, with just 10 extra minutes of cooking time. Ingredients: 4 pounds new potatoes, skinned, cut into 1-inch cubes 1 pound cheddar, grated ½ cup mayonnaise 1 cup sour cream 1 pound bacon, cooked crisp and chopped 1 onion, finely chopped ⅓ cup scallions chopped ¼ cup pickled jalapeño peppers, as desired Black pepper to taste Directions Heat the oven to 350F (175 degrees C). Place potatoes in a large pan; fill with enough water to cover and bring to a boil. Cook until potatoes are just soft. Drain and place in a large bowl. Reserving one small handful. gently stir cheese into hot potatoes without mashing them. Continue to stir every minute or so until cheese is melted. In a separate bowl, stir together sour cream, mayonnaise, bacon, and onion. Gently stir into potato-cheese mixture. Spread into a 9x13-inch baking dish. Top with remaining cheese and bake at 350 F for 50 minutes. Top with chopped scallions and jalapeños as desired.

UPDATE 11/29/2022 - Celiac.com has been unable to verify the ingredients of this cereal, but it looks like there were some changes made since this article ran. Beware that this cereal may contain gluten, and be sure to read all ingredients before you buy or try Snoop Loopz. UPDATE 11/17/2022 - This cereal may contain gluten, see the comments below. Celiac.com is currently investigating this claim. Original Article: Celiac.com 09/13/2022 - For anyone in the know, multi-platinum selling recording artist Snoop Dogg (Calvin Broadus) is no stranger to the food business. His company Broadus Foods features a range of Mama Snoop’s breakfast products, including cereal, oatmeal, grits, pancake mix and syrup, with sales supporting charitable organizations, including Door of Hope. Now, the 17-time Grammy-nominated artist has launched a new brand of gluten-free breakfast cereal called "Snoop Loopz", that will be distributed to grocery stores nationwide. Announcing the news via Instagram and Twitter, business partner and hip-hop entrepreneur, Master P, sums up Snoop Loops by inviting followers to imagine gluten-free Froot Loops, with "More corn, more flavor, and more marshmallows, that's what separates us from the rest. If you like Fruit Loops (sic) then you will LOVE SnoopLoopz!! http://SNOOPLOOPZ.COM" According to the Snoop Loopz website, a portion revenues made by the food brand will be donated to a charity combatting homelessness. "Every time you make a purchase of Broadus Foods products you are making a difference. We are proud to support charities such as Door Of Hope," it says. Look for gluten-free Snoop Loopz in stores near you, and be sure to let us know how you like them. Check the Snoop Loopz website for more information. Read more at Newsweek.com

Celiac.com 07/13/2021 - Good news for our friends down under, as Kellogg's Australia launches new Coco Pops Gluten Free cereal, which combines gluten-free grains of puffed rice with cocoa. Great tasting Coco Pops Gluten Free follows the launch of Sultana Bran Gluten Free cereal earlier in the year. Both cereals are suitable for celiacs and gluten sensitive cereal lovers, and both look and taste just as good as the original Coco Pops. Both Coco Pops and Sultana Bran cereals are endorsed by Coeliac Australia, which is great news for the nearly forty per cent of Australians who regularly shopping for gluten-free products. Looking the deliver top quality and taste to both celiac and non-celiac consumers alike, Kellogg's has "...looked at our favorite brands and created gluten-free versions of Coco Pops and Sultana Bran Gluten Free, ensuring that taste is no compromise when eating gluten-free," said Kellogg’s senior marketing lead Dan Bitti. Coco Pops Gluten Free and Sultana Bran Gluten Free join other Kellogg’s Gluten Free cereals including Corn Flakes Gluten Free, Special K Gluten Free and Kellogg’s Gluten Free breakfast biscuits. Read more at Foodmag.com.au

Celiac.com 12/07/2020 - There's nothing better than to treat yourself with a warm, comforting meal when winter is settling in. No matter what you're craving, you can make your comfort food healthier with a simple ingredient swap. Eggland's Best eggs are your one-stop for the micronutrients and antioxidants essentials to the celiac diet. An EB egg has 6x the Vitamin D and more than double the Omega-3s compared to ordinary eggs—all without sacrificing taste. Corned beef hash and eggs is an American breakfast classic, sort of the downscale cousin to eggs Benedict, but equally well-loved by its legions of fans. So loved is corned beef and hash, in fact, that the dish has earned its own national day of celebration. That's right, the 27th every September is National Corned Beef Hash Day in America. Though corned beef is heavily associated with the Irish, especially during St. Patrick's Day, corned beef, and corned beef hash, are not traditional Irish dishes. Rather, they became associated with Irish immigrants in America, mainly as a replacement for more expensive back bacon. Corned beef hash really gained traction during WWII, when fresh meat was rationed in the U.S., and shelf stable preserved meats fell into common use, both on the home front, and as rations for hungry troops. Corned beef hash and eggs can be made from scratch, or from canned corned beef. This classic recipe uses sliced corned beef from the butcher, and can be made in a single skillet on the range top. It's a snap to make, and is plenty satisfying. It's also super versatile, and can be made with diced onions and peppers, or any other vegetables, as desired. So grab some EB eggs, corned beef, and potatoes, and get cooking! Gluten-Free Corned Beef Hash and Eggs Preparation Time: 15 Minutes Cooking Time: 25 Minutes Makes 4 Servings Ingredients: 4 large Eggland's Best Organic eggs 1 lb. peeled & cubed Russet potatoes 2½ cups diced cooked corned beef ¾ cup medium chopped yellow onion ¼ cup light olive oil 1½ tablespoons finely minced fresh Italian parsley Salt and pepper to taste Directions: Heat a large sized skillet on your stove top using the medium heat setting. Add a couple of tablespoons of oil and the diced corned beef. Using a spatula, stir the beef regularly for ~3-5 minutes. Drain the water and oil and put the beef aside on a plate. Add a couple of tablespoons of oil to the skillet, and the diced onions. Using a spatula, stir the onions regularly and cook them for about 3 minutes, or until the the onions are tender. Add the cubed potatoes and the rest of the oil. Using a spatula, stir the mixture regularly and cook everything for ~7-10 minutes, or until the potatoes are nearly cooked through (test them with a fork). Add the cooked, cubed corned beef and use a spatula to stir the mixture well, so that it's mixed evenly. Make 4 small wells in the corned beef and hash. Break one Eggland's Best egg into each well, then cover the skillet and let stand for 3-5 minutes, or until the eggs reach "sunny side up" doneness. Garnish with chopped parsley. Dish onto warm plates and serve. Nutritional Information Servings 4 Serving Size 1 Calories 400 Fat 27.5g Saturated Fat 7.6g Cholesterol 235mg Sodium 770mg Carbohydrates 20.4g Dietary Fiber 3.3g Protein 19g

Celiac.com 02/03/2021 - Cold weather is prime apple season, and this easy-to-make gluten-free dish pays homage to this winter gem with a simple marriage of apples, sausage, brown sugar, and a bit of lemon juice. It makes a great breakfast, or an equally great side dish for dinner. Ingredients: 1 package (12 ounces) pork sausage links 5 medium apples, peeled and quartered 3 tablespoons brown sugar 1 tablespoon lemon juice Sprig of rosemary Pinch of salt Directions: In a heavy 12-inch cast-iron or ovenproof pan, brown sausages over medium-high heat, turning occasionally, about 6 minutes; drain. To the same pan, add apple wedges, brown sugar, lemon juice, rosemary and salt. Cover and cook over medium heat for 10-15 minutes or until apples are tender and sausages are fully cooked. Serve hot.

Celiac.com 05/30/2020 - A savory marriage of cheese, herbs, eggs, and fresh asparagus, this tasty frittata offers a perfect way to celebrate the flavors of spring, and is sure to be a standout at your next brunch or fancy breakfast. If you're really looking to turn heads, hit it with a bit of fresh Hollandaise sauce. Ingredients: 2 tablespoons unsalted butter ½ cup sliced shallots 1 pound thin spear asparagus, tough ends snapped off, spears cut diagonally into 1-inch lengths 6 large eggs ¾ cup ricotta cheese (or, as I prefer, cottage cheese) ½ teaspoon salt 1 tablespoon fresh chives, minced ¼ teaspoon dried tarragon 1 cup shredded Gruyere or Swiss cheese ¼ cups parsley, finely chopped Grated parmesan or Pecorino Romano, as garnish Directions: In a bowl, lightly beat the eggs, then stir in ricotta cheese, salt, chives and tarragon. Heat butter into a 10-inch oven-proof frying pan over medium heat. Add shallots and cook, stirring occasionally, until they soften and turn translucent, about 3 minutes. Add asparagus and cook for an additional 3 minutes. Turn on the oven broiler. Add the egg mixture into the pan with vegetables, and cook about 4 to 5 minutes until almost set, but still runny on top. Sprinkle Gruyere cheese over the eggs and place under the broiler until cheese is melted and browned, and the center is set, about 3 to 4 minutes. Turn off the broiler. Carefully remove pan from oven with oven mitts and slide frittata onto a serving plate. Cut into wedges. Be sure to stow hot pan in a safe place. Top frittata edges with parsley and grated parmesan or Romano.

Celiac.com 04/18/2020 - A good frittata is a tasty, delightful thing. It you're looking for a delicious gluten-free way to make a splash at your next breakfast or brunch occasion, this spring vegetable frittata is just the thing. Fresh eggs and cooked potatoes combine with fresh zucchini and asparagus (or just about any other vegetable you like), to deliver a smashing frittata that is as pleasing to the eye as it is to the palette. Once again, this recipe comes to us via Chef John over at Food Wishes, so be sure to check out his many amazing recipes and videos. Here's a video of the preparation: Ingredients: 12 large eggs 1½ cups sliced cooked potatoes 1½ cups zucchini, cut to ½-inch pieces 1½ cups of asparagus, cut to ½-inch pieces 1 cup baby spinach 4 ounces crumbled goat-milk feta cheese, divided 2 tablespoons olive oil 1 large leek (white part only), chopped 1 teaspoon salt, divided, or as needed 1 jalapeño pepper, seeded and diced (optional) ½ teaspoon freshly ground black pepper Directions: Heat oven to 350 degrees F (175 degrees C). Heat oil in heavy 10-inch skillet over medium heat. Add chopped leek with a pinch of salt, and cook 5 to 6 minutes, stirring occasionally, until leeks soften and turn clear. Add zucchini and a pinch of salt. Add jalapeño, as desired. Cook until zucchini start to get tender and pale green, about 5 minutes. Add asparagus and cook until bright green, about 1 minute. Add spinach and another pinch of salt, cooking until wilted, 1 minute. Stir in cooked potatoes and heat through, about 5 minutes. Crack 12 large eggs into a bowl. Add cayenne, salt, and pepper. Whisk for at least 30 seconds. Pour eggs into over vegetables in skillet over medium heat. Add 3 ounces of crumbled goat cheese; stir lightly until evenly distributed. Top with remaining cheese. Remove from heat. Bake in preheated oven until eggs are set, 12 to 15 minutes. When nearly set, turn on broiler. Broil frittata until top browns, 1 to 2 minutes. Cool slightly; serve warm.

Celiac.com 05/08/2019 - As Dunkin' looks to rebrand itself as a destination for more than just donuts, it has begun to offer breakfast foods, like the Power Breakfast Sandwich that launched earlier this year. Starting today at participating restaurants nationwide, Dunkin' is offering two new breakfast bowls, the Egg White Bowl and the Sausage Scramble Bowl. And one question we've seen a lot, one thing many gluten-free eaters want to know is: Are Dunkin' Donuts Breakfast Bowls gluten-free and safe for people with celiac disease? First, let's take a quick look at the products and their ingredients. The Egg White Bowl is made with egg whites, spinach, roasted potatoes, cheddar cheese and caramelized onions and delivers 14 grams of lean protein and 250 calories. The Sausage Scramble Bowl is made with scrambled eggs, sausage, melted cheddar jack cheese, peppers and onions, with 21 grams of protein and 450 calories. On the surface, these products list no gluten ingredients, so are they gluten-free and safe for people with celiac disease? The answer is likely no. The first clue is the absence of any clear claim by Dunkin' about these products being gluten-free. No gluten-free label, then they're likely not gluten-free. So, are they gluten-safe, that is, are they products made with no gluten ingredients that might be safe for some people with celiac disease? The Dunkin' Donuts website makes no mention of gluten at all. Nor does the site mention the new breakfast bowls. The best a curious person can do is to try to find specific menu items, and look for the allergen information for each product. To do that, a user must click on Food & Drinks, then click Sandwiches & Wraps, then click any given menu item, then click on Customization & Nutrition for find allergen information. Here's a shortcut link to Dunkin' Donuts breakfast sandwiches. Even for items like breakfast sandwiches that clearly come on a bagel, or croissant, or an English Muffin, Dunkin' Donuts makes no mention of gluten. The simply stick with their standard disclaimer: "Please be advised that any of our products may contain, or may have come in contact with, allergens including Eggs, Fish, Milk, Peanuts, Shellfish, Soy, Tree nuts, and Wheat. Before placing your order, please inform your server if a person in your party has a food allergy." They use the same disclaimer even for products like has browns, that officially contain no allergens. Moreover, the site makes no mention of their breakfast bowls, and appears to have no allergen information on those items. The breakfast sandwiches are clearly not gluten-free and not safe for celiac sufferers. Even in the absence of clear allergen information, or gluten-free labels, it is reasonable to assume that the new breakfast bowls are not gluten-free, and not safe for people with celiac disease. Dunkin’ Bowls are available now at participating Dunkin’ restaurants nationwide for a limited time only. However, if you're looking for a gluten-free guarantee, or if you have celiac disease, you'll probably want to look elsewhere for breakfast. Article Update 03/07/2020 According to an ingredient list published on their Web site, wheat is not listed as an ingredient in either breakfast bowl: Egg White Bowl: Scrambled Egg Whites (Egg Whites, Milk, Corn Starch, Sea Salt, Pepper), Roasted Russet Potatoes (Russet Potatoes, Sodium Acid Pyrophosphate for Color Retention), Spinach, Cheddar Cheese [Pasteurized Milk, Cheese Culture, Salt, Enzymes, Annatto (Color)], Caramelized Onions (Yellow Onion, Sugar, Apple Juice Concentrate), Extra Virgin Olive Oil, Contains 2% or less of: Maltodextrin, Cultured Dextrose, Sodium Diacetate, Salt, Egg White Lysozyme, Nisin (Preservative), Natural Flavors, Canola Oil, Salted Butter, Gum Arabic, DATEM, Enzyme Modified Cheddar Cheese (Cultured Milk, Salt and Enzymes), Spices. ALLREGENS: Eggs, Milk. Sausage Scramble Bowl: Scrambled Whole Eggs [Whole Eggs, Nonfat Milk, Soybean Oil, Modified Food Starch, Salt, Xanthan Gum, Citric Acid, Butter Flavor (Maltodextrin, Natural Flavor, Annatto and Turmeric added for Color), Pepper], Pork Crumbles (Pork, Water, Salt, Sugar, Spices, Natural Flavors), Cheddar and Monterey Jack Cheese Blend {Cheddar Cheese [Pasteurized Milk, Cheese Culture, Salt, Enzymes, Annatto (Color)], Monterey Jack Cheese (Pasteurized Milk, Cheese Culture, Salt, Enzymes)}, Red and Green Bell Peppers, Caramelized Onions (Yellow Onion, Sugar, Apple Juice Concentrate), Contains 2% or less of: Maltodextrin, Cultured Dextrose, Sodium Diacetate, Salt, Egg White Lysozyme, Nisin (Preservative), Natural Flavors, Canola Oil, Salted Butter, Gum Arabic, DATEM, Enzyme Modified Cheddar Cheese (Cultured Milk, Salt, Enzymes), Spices. ALLREGENS: Eggs, Milk, Soy. According to the ingredients listed these items may be gluten-free, although Dunkin' does not label them as such. In this case we still advise celiacs to proceed with caution.

Celiac.com 08/10/2018 - You’ve heard for years that it’s wise to start your day with a healthy breakfast. Eating food first thing in the morning gets your metabolism revved so you have energy throughout the day. There’s also the issue of incorporating healthy foods into your first meal of the day. Ideally, every meal should include fiber and foods from a variety of food groups. But the reality is that most people don’t have time in the morning to create an involved meal. You’re busy getting ready for work, packing the kids’ lunches and trying to get everyone out of the door on time. Don’t fret. The task of preparing a healthy breakfast just got easier. You can make 5-minute breakfasts and, with a little bit of planning, you can sneak fiber into those meals without spending a lot of extra time with preparation. An ideal breakfast will include whole grains (from gluten-free cereals, breads, muffins, or uncontaminated oats), a low-fat dairy item (1% milk, low-fat yogurt, or low-fat cheese), and a source of protein (such as peanut butter or eggs). Adding fruit is a plus. If you can tolerate uncontaminated oats, make a bowl of oatmeal and add a little extra fiber by stirring in chopped walnuts and dried cranberries. If you like scrambled eggs, toss some fresh spinach (sliced into thin strips), 1 chopped canned artichoke heart, two tablespoons crumbled feta cheese, and a dash of Italian seasoning to the egg as it cooks. If you have time on weekends to make healthy gluten-free pancakes (which means that you added perhaps flax seed meal or shredded apples or something that qualifies as fiber to the batter), then freeze the pancakes between sheets of wax paper, place them in a freezer bag, and freeze so they’ll be handy on busy weekday mornings. If you don’t have time to make them prior to need, you can always use commercial frozen gluten-free pancakes. In a bowl, mix together a few raisins, half of a chopped pear or apple, a few dashes of cinnamon and a couple of tablespoons of chopped walnuts. Spoon this mixture down the centers of two toasted (or microwaved) pancakes, drizzle each with 1 teaspoon of pancake or maple syrup, then fold in the sides of the pancakes to make two breakfast sandwiches. Brown rice is brown because the bran layer is still on the rice, and the bran layer is the part that’s so high in fiber. White rice is much lower in fiber and has less nutritional value. Brown rice isn’t just for dinner anymore. It offers a nice breakfast alternative from traditional hot cereals. The next time you make brown rice for dinner, make a little extra and save some for breakfast the next morning. In the A.M., mix the rice (about 1 cup) with a few chopped pecans, a few raisins, 1/2 cup milk, 3 tablespoons pancake syrup, a dash each of vanilla and cinnamon, then microwave the mixture for 1 minute, stirring once after 30 seconds. Let it sit for 30 seconds to thicken before eating. Or stir together 1 cup cooked brown rice, 1/4 teaspoon cinnamon, 1/2 navel orange diced, some chopped dates, dried cranberries, and shredded coconut; heat this in the microwave and then top it off with 1/2 cup low-fat vanilla yogurt. Just a note about using the microwave—it’s not an exact science. Different ovens have different power levels so what cooks in 30 seconds in one person’s microwave may take 45 seconds in someone else’s unit. Unless you want the food to splatter all over the sides of the oven, you’ll need to cover any liquids or soft foods with waxed paper. There will be days when you don’t have time to sit down at the table and enjoy a leisurely breakfast. On these days, make a “grab-and-go” breakfast that you can take with you. Gluten-free wraps keep for several weeks in the refrigerator and they make great fill-and-go containers on busy mornings. Spread a wrap with peanut butter, sprinkle some fortified gluten-free dry cereal on top, then drizzle with a teaspoon of pancake syrup; roll up the wrap and you have the perfect dashboard dining breakfast to eat on the way to work. Or scramble an egg, spoon it down the center of the wrap, and then top it off with a little salsa and pepper-jack cheese before rolling it up. If you only have three minutes before you have to leave the house, spoon some low-fat cottage cheese into a cup, stir in a dash of cinnamon, top with a little low-fat gluten-free granola or fortified dry gluten-free cereal, sprinkle berries or chopped peaches over the top, grab a spoon, and you’re ready to go! Smoothies can be made in literally one minute. Toss some frozen raspberries into a blender, add a 12-ounce container of low-fat lemon yogurt, a little milk, and two teaspoons of vanilla; blend, then pour the mixture into a large plastic cup. If you oversleep, don’t panic. Have some back-up foods on hand that you can grab and eat en route to work, like a gluten-free protein bar and a banana, or a bag of nuts and dried fruit, or flax seed crackers with a handful of cheese cubes, or toss some gluten-free granola over a container of yogurt and grab a spoon to take along. All of the above suggestions can be made in five minutes or less. Take the time to start your day off with a healthy breakfast—you deserve to do that for yourself and for your family. Apple English Muffins by Connie Sarros This recipe is from my newly-released book Student’s Vegetarian Cookbook for Dummies. While this isn’t a gluten-free cookbook, most of the recipes are naturally gluten-free or can very easily be converted to gluten-free. Preparation time: 4 minutes. Cooking time: 30 seconds. Yield: 1 serving Ingredients: 1 tablespoon peanut butter 1 gluten-free English muffin, toasted 1/8 large apple, peeled, cored and sliced thin ½ teaspoon butter ¾ teaspoon brown sugar 1/8 teaspoon cinnamon Directions: Spread peanut butter on one toasted English muffin half. Lay the apple slices on top. In a small microwave safe bowl, heat the butter in the microwave on high for 15 seconds. Stir in the brown sugar and cinnamon then nuke for another 15 seconds. Stir until smooth. (If necessary, pop it back into the microwave until the brown sugar melts). Drizzle the cinnamon mixture over the apple slices then place the second half of the English muffin on top. Note: If you’re out of apples, use a pear, ripe peach or nectarine, mango, or even a banana.

Celiac.com 06/09/2018 - If you haven’t tried savory porridge, then you’ve been missing out. This combination of brown rice, steel cut oats and quinoa makes a nice introduction. The perfectly boiled egg takes it to the top. Dress it up with as many vegetables as you like. You can make it a day or two ahead of time, and just top with vegetables to make a tasty, portable lunch. Ingredients: 4 large eggs, room temperature ⅓ cup brown rice, rinsed well ⅓ cup red quinoa, rinsed well ⅓ cup steel cut oats, rinsed well 2 ounces fresh pea sprouts 2 medium shallots, peeled, halved through root 1 1” piece ginger, peeled, crushed ¼ cup gluten-free tamari or soy sauce Kosher salt, freshly ground pepper 2 teaspoons toasted sesame oil, divided 2 radishes, thinly sliced 1 small Persian cucumber, diced 1½ cups spinach, wilted Sliced almonds, more fresh pea shoots, fresh cilantro leaves, and chopped scallions, as desired Directions: Bring shallots, ginger, rice, quinoa, oats, and 4 cups water and 4 cups of chicken broth to a boil in a large saucepan, reduce heat, and simmer for about 1½–2 hours, stirring often after the first hour of cooking to prevent sticking. Cook until mixture is thick like porridge and rice is very soft, and beginning to break down. Stir in more water as needed to achieve desired thickness. Discard shallots and ginger and stir in soy sauce; season with salt and pepper. Add pea shoots and cook just until shoots are wilted and tender, about 1 minute. Meanwhile, bring a large saucepan of water to a boil, then carefully add eggs. Boil exactly 6 minutes, then transfer eggs to a large bowl of ice water; saving hot water for wilting the spinach. Let eggs cool and peel. Serve porridge drizzled with oil and topped with soft-boiled eggs, wilted spinach, cucumber, radishes, peanuts, cilantro, and scallions, as desired. Note: You can cook the rice and quinoa up to 2 days ahead. Reheat in the microwave before adding soy sauce and remaining ingredients.

Celiac.com 03/24/2017 - Does it meet the FDA standard for a gluten-free product? Is it safe for people with celiac disease? Starbucks' new Gluten-Free Breakfast Sandwich looks yummy. But, why does Starbucks' website feature a disclaimer saying the company cannot guarantee the absence of allergens, including wheat? The sandwich itself is pretty standard fare, consisting of two slices of cherrywood-smoked Canadian bacon, an egg patty and reduced-fat white cheddar on a gluten-free roll. The company website uses boldface type to tout the "gluten-free"-ness of the new offering, noting that the sandwich uses a "gluten-free roll," is "prepared in a certified gluten-free environment," and sealed "in its own oven-safe parchment bag to avoid any cross-contamination." Sounds good, so far, perhaps even safe for celiacs. But then there's this little disclaimer at the bottom of the page saying that Starbucks "cannot guarantee that any of our products are free from allergens (including dairy, eggs, soy, tree nuts, wheat and others) as we use shared equipment to store, prepare and serve them." Wheat? This product may contain wheat? Wheat contains gluten. Things that contain wheat are not gluten-free, and usually cannot be labeled as such. So, what's the deal? Is the sandwich gluten-free or not? Is this a bit like when Pizza Hut offered a gluten-free pizza crust, but wouldn't guarantee a gluten-free pizza? How much wiggle room is built into Starbucks' disclaimer? The questions are basic ones. Is the product gluten-free? Is it safe for people with celiac disease, or not? If it is, then Starbucks has been unclear in declaring the suitability of their product for people with celiac disease. If not, then Starbucks has been equally unclear in declaring the unsuitability of their product for people with celiac disease. Also, if the company can't guarantee a gluten-free product, and won't recommend it for people with celiac disease, then who is this product for? The Starbucks website features lots of talk about the "gluten-free," aspects of the product, and the serving process, but there is no language stating that the sandwich, as served is "under 20ppm" gluten, which is the FDA standard for advertising package goods as "gluten-free." There is no claim that the product is safe for people with celiac disease. The Starbucks Gluten-free Breakfast Sandwich sounds very much like something that many people in the celiac disease community might welcome…IF it's actually gluten-free. Let's hope it is. Let's hope this was just a mix-up by Starbucks, perhaps the result of an over-zealous legal department. Otherwise, it would seem that, without more clarity, people with celiac disease could be confused or mislead by the claims, and maybe influenced by the ubiquitousness of Starbucks and their promotional campaign into trying something that might harm them. Celiac.com is reaching out to Starbucks for comment. We look forward to sharing their reply. Until it becomes clear that this product is actually gluten-free, and suitable for everyone, Celiac.com urges celiac sufferers to use caution, and to follow the story here for more updates. Source: Starbucks.com

Celiac.com 11/30/2016 - A recent trip to the supermarket revealed how often "fake" strawberries are used in breakfast and snack bars. Cereals have even added "strawberries" to many favorite choices. These products are NOT made from dried strawberries. The ingredient label reads: "strawberry flavored fruit pieces (sugar, cranberries, citric acid, natural and other flavors...". The fruit pieces are sugar flavored cranberry skins that previously sold as pig food and offer no nutritional benefit except calories. This fruit fraud is not unique to strawberries. Blueberries in a national brand bar are described as "blueberry flavored fruit pieces (sugar, cranberries, blueberry juice from concentrate, grape juice for color...". The same brand of cereal lists blueberry flavored bits (sugar, corn syrup, corn cereal, modified wheat starch, modified corn starch...cellulose gum, red #40,blue #2, green #3, blue #1). No blueberries are listed as an ingredient! Snack and breakfast bars are convenient and can be made with healthy gluten-free ingredients like brown rice, hemp and coconut flours. A quick visit to the health food section of the supermarket or local health food store can yield the ingredients in this quick and easy snack bar recipe. For those wanting enough bars to last the week, double the recipe and store them in the refrigerator. Strawberries are a popular fruit to include in bars and cereal because calorie for calorie they have 2 times more potassium than a 7-inch banana and twice as much iron as raisins. When it comes to selecting strawberries, raw ones have twice as much vitamin C and folate as frozen ones. So when they are abundant during strawberry season, enjoy them raw or in this bar recipe. Gluten-Free Strawberry Breakfast Bars Ingredients: 3 tablespoons butter or coconut oil, melted 1 1/2 cups chopped fresh strawberries 2 tablespoons honey 3 tablespoons water 1 tablespoon cornstarch or arrowroot 1/2 cup brown rice flour or 1/2 cup hemp hearts or powdered hemp 1/4 cup coconut flour 1 tablespoon date sugar or sugar substitute 1 teaspoon baking powder 1/2 teaspoon ground cinnamon 3 to 4 tablespoons orange or apple juice Directions: Melt butter in a 9-inch square baking pan while preheating the oven to 375F. Combine strawberries, honey, and 2 tablespoons of water in a saucepan. Bring to a boil, then reduce heat to simmer. Cook until strawberries are soft and can be mashed with a fork. Dissolve cornstarch in 1 tablespoon of water. Add to strawberries and stir until thickened. Cool. Make crust by combining the rest of the ingredients, including the butter. Stir to form the dough. Press 2/3 of the dough onto an oiled baking pan. Spoon strawberry filling over the top. Crumble remaining dough over the filling, pressing gently into the filling. Bake for 20 minutes. Cool. Cut into 12 bars. Calories per bar 122; Protein 3g; Carbohydrates 18g; Fat 5g