VioletBlue

Congratulations! That is terrific! The world always needs more educated people.

I don't see where anyone has ripped anyone apart? What did I miss?

Betty Crocker is a corporate entity who certainly has the right to do what they want with their products. But at the same time I have a right to note that what they're doing is stupid and tell them so.

By adding soy to a product intended for Celiacs they've just eliminated part of their potential Celiac buyer base. Why would they do what they did? No one wants to sell to FEWER people. Don't they want to sell the cake mix to as many people as possible? Perhaps they don't realize what they've done and they need to be educated. Or perhaps they simply don't care because their plan all along was to cater to the casual gluten free diner who does not have to avoid gluten but chooses to and they never really gave a fig about us to begin with.

I don't know, but I do know I have a right to voice my opinion and will continue to do so. If you say nothing, do nothing, then nothing can ever change. I'd rather speak up in the hopes of changing their point of view. If soy in gluten free food is not an issue for you than congratulations, seriously. You are luckier than you know.

Oh my, I never stopped to think others started having it so young too. It started in my teens for me too. I never knew why or even what it was at first. It is almost completely gone if I am 100% gluten free. I rarely get episodes anymore unless I get accidentally glutened. Wow, coincidence or not I wonder.

This was the email response I recieved from Betty Crocker.

"Thank you for contacting General Mills. Your comments are important to us.

We are committed to making a difference in the lives of our consumers. Feedback such as yours is important to the nature of our business.

If you would like an adjustment for your purchase, please provide us with your mailing address.

We appreciate your loyalty and the time you took to contact us. Please be assured that we will share your thoughts with the appropriate individuals."

The issue is obviously not yours, congratulations. For those of us, and there are quite a few here, with multiple allergies and intolerances it is a problem. Soy is one of the seven top allergens and many people, not just Celiacs are allergic to it. It is unfortunate that a company like Betty Crocker, in trying to service the Gluten Free community has gone about it with about the same level of sensitivity as you seem to posses. I had hoped for more from Betty Crocker.

Obviously I can't answer that for certain but I can guess. The soy flour night be cheaper than something else they were using. Or, the gluten-free mix might not have been selling well enough and a taste/texture test showed that those who tried it liked the soy flour recipe better.

My original post was reacting in part to this part of a post -- "The last thing any of us need is to have somebody use one of these soy contaminated mixes, and then try to serve it to us as a safe gluten free item, when so many react to it..."

The thing is that even if there IS soy contamination, the product is indeed safe as far as gluten is concerned. Hence my reaction that Betty Crocker isn't claiming it's soy free, only gluten free. From what I've seen, it's really just a very small percentage of people with celiac who also can't have soy.

richard

That's the real frustrating thing for me, Betty Crocker is it in this town. The organic store went out of business back in February so the nearest brick and mortar with gluten-free mixes is now an hour away down a mountain road. That's why a mainstream product that was gluten-free was so wonderful to me; no more mail order in bulk off the net. Now it's back to 6 boxes at a time. Double grrrrr.

And yes, I sent them a lovely little email yesterday too. I can't wait to hear how they rationalize the ingredient change.

Your not alone in your frustration with this. I'm in the same boat. Oh well back to Gluten Free Pantry. Glad in my local store they are about the same price.

You mentioned a prescription. Some prescription drugs and over the counter products can contain gluten. That's another thing to consider and check out, like you needed one more thing.

This whole gluten free thing has a learning curve to it. You won't know everything in the beginning and you will figure it out as you go along and get better at it so cut yourself some slack on the bad days and rejoice in the good days.

I only eat Mission tortila chips. They are the only brand that is not only gluten free but also sunflower free. Actually it's the only chip in the whole freaking chip aisle I can eat because of the sunflower thing. I also like that they have a very short, very simple ingredient list and I can pronounce everything on it. I have never had a problem with their chips or their corn tortilas.

You have to be careful with Frito products as some people react to CC in them. I can't touch them myself.

So now there's soy flour in the Betty Crocker cake mixes? I know they weren't using soy flour when they first put them out, I would have seen it in the ingredient list and said no way. I saw the may contain trace mention but after trying one and not being bothered I moved on. But like a fool I stopped reading the ingredient list on their cake mixes because I knew they were gluten free.

So when did they slip the soy flour in there and WHY? It also explains why I can't handle the Bisquick either, the slop over on the production lines is probably pretty intense, and with the protein content in soy flour there's no way I could not react.

Thanks for nothing Betty Crocker. Really, nothing.

Is this the first time this has happened? Seriously? Cause I had meltdowns on a fairly regular basis for the first six months or so

It is going to happen. Things will take you by surprise. The supermarket was out of Diet Coke at one point and I started to cry in the aisle becuase I couldn't remember what else I could drink and I really wanted a Coke. There is a light at the end of the tunnel, it does get better and the crying eventually stops. You will get through it, but you have to go through it.

Actually, if that theory WERE correct, which I don't believe it is, I would think you'd be having a bigger problem with milk from grass fed cows rather than cows feed the generic feed lot mix of corn soy and whoknowswhat. Rye grass is common in most pastures as are certain strains of wheat grass. If the milk could be contaiminated by what the cows eat, you wouldn't want a grass fed cow giving you milk.

i agree with this post. i mean i really hope it's not true.. but i did read recent articles suggesting it could be possible for gluten to be in some dairy- because it has been found in breast milk. i hope it's not the case- i do buy grass fed dairy products when im at whole foods- but they dont have grass fed everything.. or when im out like at starbux, i cant get grass fed & hormone free... maybe i should just get over my dairy addiction :/

My friend doesn't even bother with the "just a little" thing. She knows what gluten does to her but she eats it when she wants to anyway. She says "I just have to deal with the aftermath is all." She's stressed by her life so I get that she'd rather be able to stop and pick up a regular old pizza on the way home. But it makes it hard for some of our mutual friends to get why I am so careful with my diet. I wind up feeling like the idiot and the bad guy because I won't just "deal with it".

I stopped gaining weight when I went gluten-free. For me that was a big deal as I'd been steadily gaining weight for a couple years and nothing seems to change that. So to not gain anymore was great.

I started actually loosing weight once I went soy free, but that's a whole nother story.

I LOVE Tinkyada's Spinach and Brown Rice Spaghetti. I buy it by the dozen off a well known website. It's heavenly with tomato sauce and it reheats well. You do have to test it periodically to find the right point to stop cooking, but that should be true with any pasta. I have always liked Thai Kitchen's rice noddles too when I can find them.

Please don't tell me you think I should be eating those spiders I squish ... at least I know they're gluten- and dairy-free!

You know, these days my motto is "If I'm not allergic to or intolerant of it, I can and will eat it." So pass the spiders. They gotta be a good source of protein.

I've been looking around at mattresses. It's time for a new one. A salesman tried to get me to sit on a "soy" mattress. I told him I was allergic to soy. "So, it's not like you're going to eat it."

Still haven't bought a mattress. Sure didn't buy one there. But seriously what sicko thought that taking one of the top 7 allergens and making a mattress out of it was a good idea? I'm sure a wheat mattress isn't far behind.

Yeah, I can relate. Got the holiday See's catalogue in the mail today. I thought "YIPPIE, See's chocolates." Sat down to read it and remembered I can't eat See's anymore because I'm now horribly allergic to soy.

Yes, I cried. It sucks to know I can never have another See's Thin Mint. And no, I don't want to hear that so and so's is just as good. It's not, it never is; never at any point in the last four years has anything been as good as what I now can't eat.

Had it been me, I would have cried over the breaded chicken too. Heaven knows I've cried over far sillier things since the adventure began four years ago this month . . . .

Oh gosh thanks! I tried your recipe tonight and it is excellent. Love love love it.

From my Chinese cookbook:

Sweet and sour sauce

1 cup water

1/2 c. distilled white vinegar

1/2 c. sugar

1/4 c. tomato paste

4 tsp. cornstarch.

Combine all ingredients in a small saucepan. Bring to a boil over medium heat, stirring constantly. Boil and stir 1 minute.

One note - it's best to make the cornstarch into a smooth paste with a tbsp or two of the water before you add it to the rest of the ingredients or it will clump.

Teriyaki is Japanese and I don't happen to have a Japanese cookbook around the house. You might try this one. Open Original Shared Link

I had to recently stop using McCormicks garlic powder because I was reacting to it for some reason. I had the same problem with their dried onions. Now I just use real minced garlic.

I also have had problems in the past with cornstarch I believe because of the sulfites in it. You could try subbing arrowroot flour in place of the cornstarch and see if that helps. I hope you figure it out, I know how frustrating these sorts of food mysteries can be

The first crock pot I ever had was ceramic, BUT it had a plastic lid. I ditched it after I was diagnosed for a new one with a glass lid. Ceramic and glass if they're cleaned thoroughly should not retain any gluten. But plastic would be a crap shoot I think.

This is the basic recipe I use. Unfortunately I have never written down the crust recipe I use. But it's basically half ground pumpkin seeds, half ground almonds with a little rice flour to help it hold together and a couple tablespoons of brown sugar and melted butter. And you must refrigerate it overnight after baking for it to have the right texture.

Ingredients

3 (250 g) packages Cream Cheese, softened

3/4 cup sugar, divided

1 teaspoon vanilla

3 eggs

1 cup canned pumpkin

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 dash ground cloves

Directions

1.Beat cream cheese, 1/2 cup of the sugar and vanilla with electric mixer until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Remove 1 cup plain batter; place in small bowl. Stir remaining 1/4 cup sugar, pumpkin and spices into remaining batter. Spoon pumpkin batter into crust; top with spoonfuls of reserved plain batter. Cut through batters with knife several times for marble effect.

2.Bake 45 minutes or until centre is almost set. Cool completely. Refrigerate 4 hours or overnight. Cut into 12 slices. Store leftover cheesecake in refrigerator.

Mmmmm, just tried the gluten-free Bisquick for the first time. I made the biscuit recipe on the box. It was heaven. Funny I never cared for Bisquick biscuits back in the day when I could eat gluten. But they so hit the spot tonight. I look forward to doing more with it. Beats the hell out of the other gluten-free baking mixes I've tried.

I tend to do the PBJ thing with corn waffels. They're tend to come out crisper than other waffels. I make a big batch every few weeks and keep them in the freezer.

What about if i need/want to use corn tortillas for my kids lunches, they break easily, but they cannot heat things up at school.

What can i use for like pbj wraps or meat and cheese wraps?

I know i can use a gluten-free pancake mix, but i would like to use tortillas too.

Every year I make a pumpkin cheese cake. For the crust I grind up a combination of pumpkin seeds, almonds and mix it with a little gluten-free flour brown sugar and butter.

This could just be my family, but having a diagnosis made no difference. I had positive blood work, my medial history read like a who's who of Celiac symptoms and to top it off I have a double copy of a GI gene. My sisters reply when I told her about the double copy "I can't imagine where you could have gotten that from."

So having a diagnosis will not always convince someone.