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      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE Celiac.com email alerts   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

Backyard Burgers Fries Not gluten-free
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8 posts in this topic

Bah!

Got a reply back from Backyard burgers, it has ingredents from EVERYTHING they sell. To give you and idea, the fries are on page 40 and 41!. Fries have WHEAT FLOUR clearly listed. All versions of there fries. If anyone wants the document, pm and I will fwd you the email.

Their Low Carb burger is gluten-free so long as you watch CC and topings.

Ah well. :(

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Bah!

Got a reply back from Backyard burgers, it has ingredents from EVERYTHING they sell. To give you and idea, the fries are on page 40 and 41!. Fries have WHEAT FLOUR clearly listed. All versions of there fries. If anyone wants the document, pm and I will fwd you the email.

Their Low Carb burger is gluten-free so long as you watch CC and topings.

Ah well. :(

I've never understood why companies always have to use flour when seasoning their fries. :angry:

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I've never understood why companies always have to use flour when seasoning their fries. :angry:

Yea, esply since I can not think of any good reason to do it.

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Yea, esply since I can not think of any good reason to do it.

Texture in the final product, particularly with something that's fried, even potatoes.

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Texture in the final product, particularly with something that's fried, even potatoes.

I fry my own, and never had a problem with the texture! :D

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I fry my own, and never had a problem with the texture! :D

I didn't mean to imply the texture would be bad or have a problem without it, just that it gives it a different texture, that some people might want to highlight. I'm with you... why add it? (But I'm not a huge fan of fries, so I haven't the culinary expertise to weigh the various methods. Well, except oven baked sweet potato fries. Yum!)

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The difference is the use of a single family versus a mass-serving restaurant chain.

I would imagine they have found that the average worker has less of a chance to screw the product up when they have a "crisp-enhancer" like flour in use.

Remember, these are 16 year old kids doing the frying -- you have to make it easy for the product to be consistent on a national level (or regional)...

I don't like it either, but I would imagine that is the answer...

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I guess my reply was lost when the site crashed.

tarnalberry: I knew what you ment, i was just making a comment onthe aprrent sensless ness of them doing it.

Bron: Intresting not considered that angle, could be somthing to it.

Personaly I prefer to start with with raw fresh potateos, cut them, leave skin on, and frit at 450 for like 4 or so mins in canole oil. The come out perfect every time. :)

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