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Celiac Disease & Gluten-Free Diet Forums

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  • REDVIXENS CELIAC WARRIORS's What's your go-to gluten-free comfort food?

Celiac Disease & Gluten-Free Diet Blogs

  • kareng's Blog
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  • An Unmistakeable Journey
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  • My tummy used to hurt....
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  • Trials and Tribulations
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  • Cee Cee's Blog
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  • ATC_BS_MS' Blog
  • learning2cope's Blog
  • Research on South African Celiac Tours
  • lindylynn's Blog
  • Celiaction's Blog
  • shelly184's Blog
  • Melissa.77's Blog
  • Keating's Not-so-Glutenfree life
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  • Coeliac, or just plain unlucky?
  • bandanamama's Blog
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  • Scott's Celiac Blog
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  • Gluten Freedom
  • Angie Baker
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  • Elizaeloise's Gluten-Free Adventures
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  • Reinhard1's Blog
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  • kristie51270's Blog
  • NotMollyRingwald's Blog
  • Searchin for a Primary Care Dr. In Redlands That is Knowledgeable about Celiac disease
  • num1habsfan's Blog
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  • Celiac-Positive
  • Jason's Mommy's Blog
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  • Lauren Johnson's Celiac Blog
  • I love my plant Cactus <3
  • Chele's Blog
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  • Blues Boulevard
  • Is Heat enough??
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  • Inspiration
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  • What I've Learned
  • Da Rant Sheet
  • Michael Fowler's Blog
  • Living in Japan with Ceoliac Disease
  • mkmaren's Blog
  • MJ
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  • x1x_Stargirl_x1x's Blog
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  • Joe pilk
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  • My Blog
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  • HONG KONG GLUTEN, WHEAT FREE PRODUCTS
  • Guth 101's Blog
  • YoAdrianne66's Blog
  • Gail Marie's Blog
  • Healthy Food Healthy You
  • SydneyT1D - Diabetic and Celiac YouTuber!
  • GFGF's Blog
  • Paramount's Blog
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  • Jcoursey's Blog
  • SMAS: www.celiac.com
  • gardener1's Blog
  • Naezer's Blog
  • JordanBattenSymons' Blog
  • JillianC
  • Sugar's Blog
  • Blanche22's Blog
  • Jason's Blog
  • Gluten-Free Sisters :)
  • Eab12's Celiac Blog
  • ohiodad's Blog
  • Newly Self Diagnosed?
  • misscorpiothing's Blog
  • anshika_0204's Blog
  • Petroguy
  • abqrock's Blog
  • WhoKnew?'s Blog
  • Soap Opera Central
  • nurcan's Blog
  • Cindy's Blog
  • Daughter_of_TheLight's Blog
  • nopastanopizza's Blog
  • w8in4dave's Blog
  • Mr J's Blog
  • Rachel Keating's Blog
  • paige_ann246's Blog
  • krisb's Blog
  • deetee's Blog
  • CAC's Blog
  • EmilyLinn7's Blog
  • Teri Kiefer's Blog
  • happyasabeewithceliac's Blog
  • quietmorning01's Blog
  • jaimekochan's Blog
  • Cheryl
  • Seosamh's Blog
  • donna mae's Blog
  • Colleen's blog
  • DawnJ's Blog
  • Gluten Challenge
  • twins2's Blog
  • just trying to feel better's Blog
  • Celiac Teen
  • MNBelle blog
  • Gabe351's Blog
  • moosemalibu's Blog
  • Coeliac Disease or Coeliac Sprue or Non Tropical Sprue
  • karalto's Blog
  • deacon11's Blog
  • Nyxie's Blog
  • Swpocket's Blog
  • threeringfilly's Blog
  • Madison Papers: Living Gluten-Free in a Gluten-Full World
  • babinsky's Blog
  • prettycat's Blog
  • Celiac Diagnosis at Age 24 months in 1939
  • Sandy R's Blog
  • mary m's Blog
  • Jkrupp's Blog
  • Oreo1964's Blog
  • keyboard
  • Louisa's Blog
  • Guts & Brains
  • Gluten Free Betty
  • Jesse'sGirl's Blog
  • NewMom's Blog
  • Connie C.'s Blog
  • garden girl's Blog
  • april anne's Blog
  • 4xmom's Blog
  • benalexander60's Blog
  • missmyrtle's Blog
  • Jersey Shore wheat no more's Blog
  • swezzan's Blog
  • aheartsj's Blog
  • MeltheBrit's Blog
  • glutenfreecosmeticcounter
  • Reasons Why Tummy tuck is considered best to remove unwanted belly fat?
  • alfgarrie's Blog
  • SmidginMama's Blog
  • lws' Blog
  • KMBC2014's Blog
  • Musings and Lessons Learned
  • txwildflower65's Blog
  • Uncertain
  • jess4736's Blog
  • deedo's Blog
  • persistent~Tami's Blog
  • Posterboy's Blog
  • jferguson
  • tiffjake's Blog
  • KCG91's Blog
  • Yolo's Herbs & Other Healing Strategies
  • scrockwell's Blog
  • Sandra45's Blog
  • Theresa Marie's Blog
  • Skylark's Blog
  • JessicaB's Blog
  • Anna'sMommy's Blog
  • Skylark's Oops
  • Jehovah witnesses
  • Celiac in Seattle's Blog
  • March On
  • honeybeez's Blog
  • The Liberated Kitchen, redux
  • onceandagain's Blog
  • JoyfulM's Blog
  • keepingmybabysafe's Blog
  • To beer, with love...
  • nana b's Blog
  • kookooto's Blog
  • SunnyJ's Blog
  • Mia'smommy's Blog
  • Amanda's Blog
  • jldurrani's Blog
  • Why choosing Medical bracelets for women online is the true possible?
  • Carriefaith's Blog
  • acook's Blog
  • REAGS' Blog
  • gfreegirl0125's Blog
  • Gluten Free Recipes - Blog
  • avlocken's Blog
  • Thiamine Thiamine Thiamine
  • wilbragirl's Blog
  • Gluten and Maize-Free (gluten-free-MF)
  • Elimination Diet Challenge
  • DJ 14150
  • mnsny's Blog
  • Linda03's Blog
  • GFinDC's Blog
  • Kim UPST NY's Blog
  • cmc's Blog
  • blog comppergastta1986
  • JesikaBeth's Blog
  • Melissa
  • G-Free's Blog
  • miloandotis' Blog
  • Confessions of a Celiac
  • Know the significance of clean engine oil
  • bobhayes1's Blog
  • Robinbird's Blog
  • skurtz's Blog
  • Olivia's Blog
  • Jazzdncr222's Blog
  • Lemonade's Blog
  • k8k's Blog
  • celiaccoach&triathlete's Blog
  • Gluten Free Goodies
  • cherbourgbakes.blogspot.com
  • snow dogs' Blog
  • Rikki Tikki's Blog
  • lthurman1979's Blog
  • Sprue that :)'s Blog
  • twinkletoes' Blog
  • Ranking the best gluten free pizzas
  • Gluten Free Product
  • Wildcat Golfer's Blog
  • Becci's Blog
  • sillyker0nian's Blog
  • txplowgirl's Blog
  • Gluten Free Bread Blog
  • babygoose78's Blog
  • G-freegal12's Blog
  • kelcat's Blog
  • Heavy duty 0verhead crane
  • beckyk's Blog
  • pchick's Blog
  • NOT-IN-2gluten's Blog
  • PeachPie's Blog
  • Johny
  • Breezy32600's Blog
  • Edgymama's Gluten Free Journey
  • Geoff
  • audra's Blog
  • mfrklr's Blog
  • 2 chicks
  • I Need Help With Bread
  • the strong one has returned!
  • sabrina_B_Celiac's Blog
  • Gluten Free Pioneer's Blog
  • Theanine.
  • The Search of Hay
  • Vanessa
  • racecar16's Blog
  • JCH13's Blog
  • b&kmom's Blog
  • Gluten Free Foodies
  • NanaRobin's Blog
  • mdrumr8030's Blog
  • Sharon LaCouture's Blog
  • Zinc, Magnesium, and Selenium
  • sao155's Blog
  • Tabasco's Blog
  • Amanda Smith
  • mmc's Blog
  • xphile1121's Blog
  • golden exch
  • kerrih's Blog
  • jleb's Blog
  • RUGR8FUL's Blog
  • Brynja's Grain Free Kitchen
  • schneides123's Blog
  • Greenville, SC Gluten-Free Blog
  • ramiaha's Blog
  • Kathy P's Blogs
  • rock on!'s Blog
  • Carri Ninja's Blog
  • jerseygirl221's Blog
  • Pkhaselton's Blog
  • Hyperceliac Blog
  • abbiekir's Blog
  • Lasister's Thoughts
  • bashalove's Blog
  • Steph1's Blog
  • Etboces
  • Rantings of Tiffany
  • GlutenWrangler's Blog
  • kalie's Blog
  • Mommy Of A Gluten Free Child
  • ready2go's Blog
  • Maureen
  • Floridian's Blog
  • Bobbie41972's Blog
  • Everyday Victories
  • Intolerance issue? Helpppp!
  • Feisty
  • In the Beginning...
  • Cheri46's Blog
  • Acne after going gluten free
  • sissSTL's Blog
  • Elizabeth19's Blog
  • LindseyR's Blog
  • sue wiesbrook's Blog
  • I'm Hungry's Blog
  • badcasper's Blog
  • M L Graham's Blog
  • Wolicki's Blog
  • katiesalmons' Blog
  • CBC and celiac
  • Kaycee's Blog
  • wheatisbad's Blog
  • beamishmom's Blog
  • Celiac Ninja's Blog
  • scarlett54's Blog
  • GloriaZ's Blog
  • Holly F's Blog
  • Jackie's Blog
  • lbradley's Blog
  • TheSandWitch's Blog
  • Ginger Sturm's Blog
  • The Struggle is Real
  • whataboutmary's Blog
  • JABBER's Blog
  • morningstar38's Blog
  • Musings of a Celiac
  • Celiacchef's Blog
  • healthygirl's Blog
  • allybaby's Blog
  • MGrinter's Blog
  • LookingforAnswers15's Blog
  • Lis
  • Alilbratty's Blog
  • 3sisters' Blog
  • MGrinter's Blog
  • Amanda
  • felise's Blog
  • rochesterlynn's Blog
  • mle_ii's Blog
  • GlamourGetaways' Blog
  • greendog's Blog
  • Tabz's Blog
  • Smiller's Blog
  • my vent
  • newby to celiac?'s Blog
  • siren's Blog
  • myraljo's Blog
  • Relieved and confused
  • carb bingeing
  • scottish's Blog
  • maggiemay832's Blog
  • Cristina Barbara
  • ~~~AnnaBelle~~~'s Blog
  • nikky's Blog
  • Suzy-Q's Blog
  • mfarrell's Blog
  • Kat-Kat's Blog
  • Kelcie's Blog
  • cyoshimit's Blog
  • pasqualeb's Blog
  • My girlfriend has celiacs and she refuses to see a doctor
  • Ki-Ki29's Blog
  • mailmanrol's Blog
  • Sal Gal
  • WildBillCODY's Blog
  • Ann Messenger
  • aprilz's Blog
  • the gluten-free guy
  • gluten-free-wifey's Blog
  • Lynda MEADOWS's Blog
  • mellajane's Blog
  • Jaded's Celiac adventures in a non-celiac world.
  • booboobelly18's Blog
  • Dope show
  • Classic Celiac Blog
  • Keishalei's Blog
  • Bada
  • Sherry's blurbs
  • addict697's Blog
  • MIchael530btr's Blog
  • Shawn C
  • antono's Blog
  • Undiagnosed
  • little_d's Blog
  • Gluten, dairy, pineapple
  • The Fat (Celiac) Lady Sings
  • Periomike
  • Sue Mc's Blog
  • BloatusMaximus' Blog
  • It's just one cookie!
  • Kimmy
  • jacobsmom44's Blog
  • mjhere's Blog
  • tlipasek's Blog
  • You're Prescribing Me WHAT!?!
  • Kimmy
  • nybbles's Blog
  • Karla T.'s Blog
  • Young and dealing with celiacs
  • Celiac.com Podcast Edition
  • LCcrisp's Blog
  • ghfphd's allergy blog
  • https://www.bendglutenfree.com/
  • Costume's and GF Life
  • mjhere69's Blog
  • dedeadge's Blog
  • CeliacChoplin
  • Ravenworks' Blog
  • ahubbard83's Blog
  • celiac<3'sme!'s Blog
  • William Parsons
  • Gluten Free Breeze (formerly Brendygirl) Blog
  • Ivanna44's Blog
  • Daily Life and Compromising
  • Vonnie Mostat
  • Aly'smom's Blog
  • ar8's Blog
  • farid's Blog
  • Sandra Lee's Blog
  • Demertitis hepaformis no Celac
  • Vonnie Mostat, R.N.
  • beetle's Blog
  • Sandra Lee's Blog
  • carlyng4's Blog
  • totalallergyman's Blog
  • Kim
  • Vhips
  • twinsmom's Blog
  • Newbyliz's Blog
  • collgwg's Blog
  • Living in the Gluten Free World
  • lisajs38's Blog
  • Mary07's Blog
  • Treg immune celsl, short chain fatty acids, gut bacteria etc.
  • questions
  • A Blog by Yvonne (Vonnie) Mostat, RN
  • ROBIN
  • covsooze's Blog
  • HeartMagic's Blog
  • electromobileplace's Blog
  • Adventures of a Gluten Free Mom
  • Fiona S
  • bluff wallace's Blog
  • sweetbroadway's Blog
  • happybingf's Blog
  • Carla
  • jaru24's Blog
  • AngelaMH's Blog
  • collgwg's Blog
  • blueangel68's Blog
  • SimplyGF Blog
  • Jim L Christie
  • Debbie65's Blog
  • Alcohol, jaundice, and celiac
  • kmh6leh's Blog
  • Gluten Free Mastery
  • james
  • danandbetty1's Blog
  • Feline's Blog
  • Linda Atkinson
  • Auntie Lur: The Blog of a Young Girl
  • KathyNapoleone's Blog
  • Gluten Free and Specialty Diet Recipes
  • Why are people ignoring Celiac Disease, and not understanding how serious it actually is?
  • miasuziegirl's Blog
  • KikiUSA's Blog
  • Amyy's Blog
  • Pete Dixon
  • abigail's Blog
  • CHA's Blog
  • Eczema or Celiac Mom?'s Blog
  • Thoughts
  • International Conference on Gastroenterology
  • Deedle's Blog
  • krackers' Blog
  • cliniclfortin's Blog
  • Mike Menkes' Blog
  • Juanita's Blog
  • BARB OTTUM
  • holman's Blog
  • It's EVERYWHERE!
  • life's Blog
  • writer ann's Blog
  • Ally7's Blog
  • Gluten Busters: Gluten-Free Product Alerts by Celiac.com
  • K Espinoza
  • klc's Blog
  • Pizza&beer's Blog
  • CDiseaseMom's Blog
  • sidinator's Blog
  • Dr Rodney Ford's Blog
  • How and where is it safe to buy cryptocurrency?
  • lucedith's Blog
  • Random Thoughts
  • Kate
  • twin#1's Blog
  • myadrienne's Blog
  • Nampa-Boise Idaho
  • Ursa Major's Blog
  • bakingbarb's Blog
  • Does Celiac Cause Sensitivites To Rx's?
  • delana6303's Blog
  • psychologygrl25's Blog
  • Alcohol and Celiac Disease
  • How do we get it???
  • cooliactic_BOOM's Blog
  • GREAT GF eating in Toronto
  • Gluten-free Food Recommendations!
  • YAY! READ THIS!!
  • BROW-FREE DIET BLOG
  • carib168's Blog
  • A Healing Kitchen
  • Shawn s
  • AZ Gal's Blog
  • mom1's Blog
  • The Beginning - The Diagnosis
  • PeweeValleyKY's Blog
  • solange's Blog
  • Cate K's Blog
  • Layered Vegetable Baked Pasta (gluten-free Vegetarian Lasagna)
  • Gluten Free Teen by Ava
  • mtdawber's Blog
  • sweeet_pea's Blog
  • DCE's Blog
  • Infertility and Celiac Disease
  • What to do in the Mekong Delta in 1 Day?
  • glutenfreenew's Blog
  • Living in the Garden of Eden
  • toddzgrrl02's Blog
  • redface's Blog
  • Gluten Free High Protein
  • Ari
  • Great Harvest Chattanooga's Blog
  • CeliBelli's Blog
  • Aboluk's Blog
  • redface's Blog
  • Being in Control of Your Gluten-Free Diet on a Cruise Ship
  • jayshunee's Blog
  • lilactorgirl's Blog
  • Yummy or Yucky Gluten-Free Foods
  • Electra's Blog
  • Cocerned husband's Blog
  • lilactorgirl's Blog
  • A Little History - My Celiac Disease Diagnosis
  • How to line my stomach
  • sewfunky's Blog
  • Oscar's Blog
  • Chey's Blog
  • The Fun of Gluten-free Breastfeeding
  • Dawnie's Blog
  • Sneaky gluten free goodness!
  • Chicago cubs shirts- A perfect way of showing love towards the baseball team!
  • Granny Garbonzo's Blog
  • GFzinks09's Blog
  • How do I get the Celiac.com podcast on my mp3 player?
  • quantumsugar's Blog
  • Littlebit's Blog
  • Kimberly's Blog
  • Dayz's Blog
  • Swimming Breadcrumbs and Other Issues
  • Helen Burdass
  • celiacsupportnancy's Blog
  • Life of an Aggie Celiac
  • kyleandjra.jacobson's Blog
  • Hey! I'm Not "Allergic" to Wheat!
  • FoOdFaNaTic's Blog
  • Wendy Cohan, RN's Gluten-Free and Dairy-Free Cooking Classes
  • Lora Derry
  • Dr. Joel Goldman's Blog
  • The Ultimate Irony
  • Lora Derry
  • ACK514's Blog
  • katinagj's Blog
  • What Goes On, Goes In (Gluten in Skin Care Products)
  • What’s new in hydraulic fittings?
  • cannona3's Blog
  • citykatmm's Blog
  • Adventures in Gluten-Free Toddling
  • tahenderson67's Blog
  • The Dinner Party Drama—Two Guidelines to Assure a Pleasant Gluten-Free Experience
  • What’s new in hydraulic fittings?
  • sparkybear's Blog
  • justbikeit77's Blog
  • To "App" or Not to "App": The Use of Gluten Free Product List Computer Applications
  • Onangwatgo
  • Raine's Blog
  • lalla's Blog
  • To die for Cookie Crumb Gluten-Free Pie Crust
  • DeeTee33's Blog
  • http://glutenfreegroove.com/blog/
  • David2055's Blog
  • Gluten-Free at the Fancy Food Show in San Francisco
  • Kup wysokiej jakości paszporty, prawa jazdy, dowody osobiste
  • Janie's Blog
  • Managing Hives & Gluten Allergies
  • Bogaert's Blog
  • Janie's Blog
  • RaeD's Blog
  • Dizzying Disclaimers!
  • Dream Catcher's Blog
  • PinkZebra's Blog
  • Hibachi Food and Hidden Gluten Hazards (How to Celebrate Gluten-Free)
  • jktenner's Blog
  • OhSoTired's Blog
  • PinkZebra's Blog
  • gluten-free Lover's Blog
  • Gluen Free Health Australia
  • Melissamb21's Blog
  • Andy C's Blog
  • halabackgirl9129's Blog
  • Liam Edwards' Blog
  • Celiac Disease in Africa?
  • Suz's Blog
  • Gluten-Free Fast Food
  • Eldene Goosen
  • mis_chiff's Blog
  • gatakat's Blog
  • macocha's Blog
  • Newly Diagnosed Celiacs Needed for Study in Chicago
  • Elaine Anne
  • Poor Baby's Blog
  • the loonie celiac's Blog
  • jenlex's Blog
  • Sex Drive/Testosterone can be Depleted by Certain Foods
  • Sharon
  • samantha79's Blog
  • 21 Months into the Gluten-free Diet
  • WashingtonLady's Blog-a-log
  • James S. Reid's Blog
  • Living with a Gluten-Free Husband
  • Diane King
  • runner girl's Blog
  • kp3972's Blog
  • ellie_lynn's Blog
  • trayne91's Blog
  • Gluten-free Lipstick!
  • Debado
  • Nonna2's Blog
  • Schar Chocolate Hazelnut Bar (Gluten-Free)
  • Diane
  • pnltbox27's Blog
  • Live2BWell's Blog
  • melissajohnson's Blog
  • nvsmom's Blog
  • Diagnosed with Celiac Disease and Still Sick
  • Coming out having gluten intolerance and celiac disease
  • snowcoveredheart's Blog
  • Gluten Free Nurse
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Found 18 results

  1. Celiac.com 07/03/2024 - We get a lot of questions from celiac community members wondering if certain brands and products are gluten-free. One question we see a lot is about snacks. We've done articles on top brands of gluten-free snacks and crackers, including Ritz crackers, but the questions keep coming. Lately we've seen a lot of people asking: Are Ritz crackers gluten-free and safe for people with celiac disease? The short answer is NO, Ritz crackers are NOT gluten-free. Original Ritz crackers, and all varieties of Ritz crackers, are made with wheat flour, so they are not gluten-free, or safe for people with celiac disease. Ritz is currently owned by Mondelez International. According to the company, the ingredients for Original Ritz Crackers are: Unbleached enriched flour (Wheat flour, Niacin, Reduced iron, Thiamine mononotrate (Vitamin B1, Riboflavin (Vitamin B2), Folic Acid) Canola Oil Palm oil Sugar Salt Leavening (Calcium phosphate, baking soda) High fructose corn syrup Soy Lecithin Natural Flavor Currently, there are no gluten-free versions of any Ritz Cracker product. Brands of Gluten-Free Crackers that are Safe for People with Celiac Disease: Glutino Mary's Gone Crackers Crunchmaster Blue Diamond Nut-Thins Schar Van's Foods Milton's Craft Bakers Absolutely Gluten-Free Lance Gluten-Free Crackers Schär Table Crackers Simple Truth Organic (Kroger brand) Good Thins (selected varieties) Back to Nature Gluten-Free Crackers FreeYumm Please note that availability may vary based on your location and that it's always important to check the product labels to ensure they are labeled as gluten-free and meet your specific dietary needs.
  2. Celiac.com 07/22/2023 - We get a lot of questions from celiac community members wondering if certain brands and products are gluten-free. One question we see a lot is about snacks. We've done articles on top brands of gluten-free snacks, but the questions keep coming. Lately we've seen a lot of people asking about Ritz crackers. Specifically, are Ritz crackers gluten-free and safe for people with celiac disease? The short answer is no, Ritz crackers are not gluten-free. Here's the rundown. Original Ritz crackers, and all varieties of Ritz crackers, are made with wheat flour, so they are not gluten-free, or safe for people with celiac disease. Brands of Gluten-Free Crackers that are Safe for People with Celiac Disease Glutino Mary's Gone Crackers Crunchmaster Simple Mills Blue Diamond Nut-Thins Schar Van's Foods Milton's Craft Bakers Absolutely Gluten-Free Lance Gluten-Free Crackers Schär Table Crackers Simple Truth Organic (Kroger brand) Good Thins (selected varieties) Back to Nature Gluten-Free Crackers FreeYumm Please note that availability may vary based on your location and that it's always important to check the product labels to ensure they are labeled as gluten-free and meet your specific dietary needs.

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  4. Celiac.com 09/22/2022 - Looking for an easy-to-make dish that will stand out at your next outdoor grill session, and also happens to be gluten-free? These grilled polenta crackers are the perfect treat. Oh, and they happen to be vegetarian. You're welcome. Ingredients: 1 tube, 24 ounces, prepared polenta, plain or sun-dried tomato flavor, cut into 1/2-inch slices ¼ cup extra-virgin olive oil, eyeball it 3 roasted red peppers, drained well, 1 large jar, 16 ounces ½ cup kalamata black olives, pitted 2 tablespoons capers ¾ cup flat-leaf parsley, a couple of handfuls ½ white onion 1 clove garlic ½ teaspoon red pepper flakes Directions Heat grill pan to high. Slice polenta and brush lightly with oil. Grill 2 or 3 minutes on each side to score the cakes and warm them. Place peppers, olives, capers, parsley, onion, garlic and red pepper flakes in processor and pulse the power to chop salsa. Top each slice of polenta with a spoonful of salsa and serve.
  5. Celiac.com 06/18/2021 - I've had my eye on absolutely! Gluten Free for a while, as they make a range of truly outstanding and unique gluten-free products that include: Grain-Free Key Lime Coconut Chews Grain-Free Key Blueberry Coconut Chews Chocolate Macaroons Grain-Free Flatbreads Grain-Free Crackers I love coconut, so their Key Lime and Blueberry Coconut Chews really caught my eye. The Key Lime is made with a ball of key lime-flavored coconut that has been dipped in chocolate, and it perfectly balances three wonderful flavors in one bite: key lime, coconut, and chocolate, and I can't think of a better combination! The chews are moist and chewy, and each one contains 11% of your daily value of fiber. The Blueberry Coconut Chews are made with a ball of coconut mixed with real blueberries, which are both dipped and drizzled over the top with chocolate, and this makes for an outstanding combination of flavors. Both varieties can be eaten as a snack or as a healthy dessert, and another thing that I loved about both types is that they are individually wrapped, so you can take them with you anywhere you go. Their gluten-free Chocolate Macaroons are also outstanding, and they are not too sweet, yet have a rich coconut and chocolate flavor. Last but not least, their gluten-free Crackers and Flatbreads are both amazing, and its hard to tell that they are gluten-free. absolutely! Gluten Free offers some of the most unique, and outstanding gluten-free products on the market, and I can't wait to see what they come up with next! Visit their site for more info.
  6. I recently discovered a new snack cracker called Laiki Red Rice Crackers, which I would recommend to anyone who likes a healthy snack cracker. Despite their delicious and complex whole grain taste, they are made with only three ingredients: wholegrain red rice, sustainably farmed palm oil, and sea salt. This means that they are a very allergy-friendly snack cracker that is suitable for just about anyone, and of course they are also gluten-free. A 21 gram package contains only 100 calories, and has 4% of your recommended daily fiber. They also make a black rice variety, which I plan to try next. For more info visit their site: laikicrackers.com.

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  8. Celiac.com 03/22/2013 - It can be difficult for those trying to meet the requirements of multiple dietary restrictions. It becomes especially difficult for celiacs following a Kosher diet during Passover, as matzo traditionally contains gluten. Fortunately, Yehuda's gluten-free matzo not only fits the bill, but it tastes great! I might not be the most qualified person to evaluate the... well, let's say technical accuracy of this gluten-free version of matzo crackers. These are labeled Kosher for Passover and they're imported from Israel, but I am still not even entirely clear on the diet limitations of Kosher/Kosher for Passover, nor have I ever consumed matzo. However, I can say this: if my diet was restricted such that I could eat nothing but these crackers for a week, I really don't think I'd be that bothered by it! These honestly taste great – kind of like saltines, but I'd say I actually prefer these over saltines. They have a crispy texture, and a subtle wood-burned flavor that I quite enjoy. If you need gluten-free matzo for Passover, it's a no-brainer! Order these! For more info visit their site.
  9. Celiac.com 02/21/2013 - At this point, there are lots of gluten-free crackers on the market. While many of them taste great, a lot of them contain soy, corn starch and/or rice flour, which can be problematic for some people. Additionally, not all of them are Kosher. Absolutely Gluten-Free Toasted Onion Crackers not only taste great, but they're Kosher, gluten-, corn-, rice- and soy-free as well. Having these crackers around the office has been great. They remind me of water crackers: they have that light, airy, crispy texture that makes them just perfect for overeating. These crackers are more flavorful though, which I would partially attribute to them being made primarily from tapioca and potatoes. They also have a subtle stone-baked flavor that complements the toasted onion well. I have enjoyed these both out of the bag (eaten by the handful), and with soft cheese. They're a yummy, adaptable snack and I highly recommend them. For more info visit their site.
  10. Celiac.com 10/13/2018 - Two important principles sort of collided in my brain the other day. One was the recent recommendation to increase our intake of whole grains based on the new food pyramid from the USDA. The other was our interest in time-saving prepared foods to make dishes that are at least partially homemade. About the same time these two ideas were melding in my brain, I realized how many wonderful new gluten-free cereals and crackers are now on the market. I wondered if we could boost our whole grain intake by using ready-made gluten-free cereals or crackers in home cooking. While not all of the cereals and crackers are truly “whole” grain, most are only partially refined and still quite nutritious. So, here’s my idea: One of my favorite desserts is a fruit crisp. You can make it any time of the year, using fruits in season (in my case, fruits that have sat on the kitchen counter past their prime, yet are still edible). In the fall it might be apples. Winter is perfect for pears. I like stone fruits during summer, such as peaches, plums, or cherries. Or, if you’re really desperate just open a can of whatever fruit appeals to you. Revving Up Your Home Cooking with Ready-Made Cereals Here’s where the new cereals come in. Prepare the fruit filling according to any fruit crisp recipe or use the recipe I provide here. For the topping, I like to toss Nutty Rice or the new Nutty Flax cereal from Enjoy Life Foods with maple syrup (or honey, brown rice syrup, or agave nectar). Add ground cinnamon to taste and then sprinkle it over the prepared fruit. Spray with cooking spray and bake at 350°F until the fruit is done and the topping is browned. Sometimes to speed things up, I microwave the covered fruit filling for 5-10 minutes on high, then uncover it, add the topping, and bake at 350°F for 15-20 minutes or until the fruit is soft and the topping is crisp and nicely browned. I particularly like the Nutty Flax cereal because it uses both flax and sorghum for a nutritious combination. Add extra spices such as 1/8 teaspoon each of nutmeg, allspice, or cloves for even more flavor. I also like to use the granola from Enjoy Life Foods as the topping for these fruit crisps. It’s already sweetened and flavored, available in Cinnamon Crunch, Very Berry Crunch, and Cranapple Crunch. All it needs is a little oil. Of course, if you prefer, you can toss it with a little extra cinnamon plus some maple syrup (or honey, brown rice syrup, or agave nectar) to heighten the sweetness. Add extra spices such as 1/8 teaspoon each of nutmeg, allspice, or cloves for even more flavor. Sprinkle over filling and spray with cooking spray. You can also add about ½ cup of this granola to your favorite bran muffins, cookies, or quick breads. The granola supplies a nice crunch and additional flavor and nutrients. Depending on your recipe, you may need to add more liquid to compensate for the cereal. Quinoa cereals by Altiplano Gold are packaged in individual serving packets, making them especially easy to incorporate into our baking. They come in three flavors––Organic Oaxacan Chocolate, Spiced Apple Raisin, and Chai Almond––and just need boiled water to make a hot cereal. Quinoa is a powerhouse of nutrients so I like to use the cereals in additional ways as well. Using the same concept for the fruit crisp above, I just sprinkle the Spiced Apple Raisin or Chai Almond dry cereal on the prepared fruit filling. Since the cereal is already sweetened and flavored, it only needs a little cooking spray. Bake at 350°F for 15-20 minutes. If your fruit needs additional cooking time (such as apples) try the microwave method I discuss above. You can add ½ cup of the Chocolate flavor to a batch of chocolate brownies or chocolate cookies for added fiber and nutrients. Depending on the recipe, you may need to add a little extra liquid to compensate for the cereal which counts as a dry ingredient. Creative Uses of Crackers in Home Cooking New crackers by the whimsical name of Mary’s Gone Crackers are chock-full of fiber and nutrients. They come in Original and Caraway flavors and are a nutritious treat by themselves. I also take them with me on trips because they travel so well. One creative way to use these crackers and appease your sweet tooth is to dip the whole Original-flavor cracker halfway into melted chocolate. Ideally, let the chocolate-dipped crackers cool on waxed paper (if you can wait that long) or else just pop them into your mouth as you dip them. You can also place a few crackers on a microwave-safe plate, top each with a few gluten-free chocolate chips and microwave on low power until the chips soften. Let them cool slightly so the chocolate doesn’t burn your mouth. These crackers also work great with dips and spreads. Aside from dipping in chocolate, these crackers have additional uses in baking. For example, finely crush the Original or Caraway flavor crackers in your food processor and use them as the base for a crumb crust for a quiche or savory tart. The Original flavor would also work great as a replacement for the pretzels typically used for the crust in a margarita pie. Just follow your crumb crust recipe and substitute the ground crackers for the crackers or pretzels. The crackers have very little sugar, but the Original flavor will work as a crumb crust for a sweet dessert as well. Again, just follow your favorite recipe which will probably call for melted butter or margarine plus sugar. Press the mixture into a pie plate and bake at 350°F for 10 minutes to set the crust. Fill it with a no-bake pudding, custard, or fresh fruit. The crushed crackers can also be added to breads and muffins for a fiber and nutrient boost. Depending on how much you add (I recommend starting with ½ cup) you may need to add more liquid to the recipe. I’ve just given you some quick ideas for ways to get more grains into your diet and streamline your cooking at the same time. Here is an easy version of the Apple Crisp I discuss in this article. I bet you can think of some other opportunities to make our gluten-free diet even healthier with wholesome cereals and crackers. Carol Fenster’s Amazing Apple Crisp You may use pears or peaches in place of the apples in this easy home-style dessert. If you prefer more topping, you can double the topping ingredients. This dish is only moderately sweet; you may use additional amounts of sweetener if you wish. Cereals by Enjoy Life Foods and Altiplano Gold work especially well in this recipe. The nutrient content of this dish will vary depending on the type of fruit and cereals used. Filling ingredients: 3 cups sliced apples (Gala, Granny Smith, or your choice) 2 Tablespoons juice (apple, orange) 2 Tablespoons maple syrup (or more to taste) ½ teaspoon cornstarch 1 teaspoon vanilla extract ¼ teaspoon ground cinnamon ¼ teaspoon salt Topping ingredients: ¼ cup ready-made cereal ¼ cup gluten-free flour blend of choice ¼ cup finely chopped nuts 2 Tablespoons maple syrup (or more to taste) 2 Tablespoons soft butter or margarine 1 teaspoon vanilla extract ¼ teaspoon ground cinnamon ¼ teaspoon salt Directions: 1. Preheat oven to 375F. Toss all filling ingredients in 8 x 8-inch greased pan. 2. In small bowl, combine topping ingredients. Sprinkle over apple mixture. Cover with foil; bake 25 minutes. Uncover; bake another 15 minutes or until topping is crisp. Top with vanilla ice cream or whipped cream, if desired. Serves 6.
  11. Did you know that Milton's Craft Bakers makes an outstanding line of gluten-free chips and crackers? I didn't, but was recently lucky enough to get to try out their Gluten-Free Himalayan Salt Baked Chips and their Gluten-Free Crispy Sea Salt Crackers. What really stood out about each of these wonderful gluten-free snacks was their lightness—since both are perfectly baked instead of fried, they tasted light, healthy, and very crunchy. The Crispy Sea Salt Crackers were perfect for dipping. I tried them with a jalapeno and artichoke dip, and they were wonderful, and I also had them with a sharp cheddar cheese on top. They seem to go great with everything, and are made with multiple grains including millet, brown rice, gluten-free oats, and corn. Likewise, the Himalayan Salt Baked Chips were similarly versatile, and were far lighter tasting than regular tortilla chips. Besides being gluten-free, the chips are also free of dairy, nut, soy, and eggs, and are made with corn, brown rice, lentils, and chick peas. Both snacks are non-GMO, Kosher, and don't contain any cholesterol. These outstanding snacks are a perfect addition to any party or event, or just to have as a snack on your own. They are gluten-free, but those who are not on a gluten-free diet will never notice this. Milton's Craft Bakers has done a great job making these wholesome, gluten-free snacks. Visit their site for more info.
  12. Ingredients: 2 Cups Flour (Replace with gluten-free flour blend) 1 Teaspoon Salt ¼ Cup Butter ½ Teaspoon Baking Soda ½ Cup Sour Milk 1 Large Egg Directions: Sift the flour, salt and baking soda into a bowl. Cut in the butter until very fine. Add the milk and egg and mix to make stiff dough. Kneed thoroughly, and then roll the dough very thin. Cut into squares or rounds and place on lightly buttered cookie sheets. Prick the crackers with a fork and then bake in a 400F degree oven for 10 minutes or until very lightly browned. If desired, crackers may be sprinkled with coarse salt.
  13. Crackers are usually thought of as crispy, baked things made out of flour (usually nutritionally-devoid refined white flour). Foods Alive's Organic Onion Garlic Flax Crackers are a whole different kind of snack, but they are way more nutritious, and also quite yummy! If asked to describe these crackers, I would say they’re like flat, crispy cakes of unprocessed flax seeds that have been compressed together. These are not the high glycemic rice, corn or potato flour/starch junk food crackers you’re used to – they’re 90% raw, USDA organic, and made almost entirely from a highly nutritious, unprocessed superfood that has shown some evidence of reducing heart disease, cancer, etc. etc.: flaxseed! All that might sound too nutritious to taste good, but these crackers are actually quite palatable. This onion and garlic variety is absolutely bursting with flavor. There's no weird consistency or anything like that going on either, as one might expect from eating, well, raw seeds (no, you don't have to be a bird to enjoy these)! Some gluten-free crackers that too closely try to emulate saltines or other 'conventional' crackers end up with a weird grainy texture that some find off-putting. There's nothing like that going on here: just seeds, and tasty stuff holding them together. For more information visit their website. Note: Articles that appear in the "Gluten-Free Food Reviews" section of this site are paid advertisements. For more information about this see our Advertising Page.
  14. So often I hear people asking how to make their own healthy, gluten-free snacks. The following nut cracker recipe is easy, inexpensive, and yes it's also healthy. Feel free to substitute the nuts and seeds listed below for other nuts or seeds of your preference. I always like to soak my nuts before using them; soaked nuts are much easier to digest. Crunchy Nut Crackers Serving Size: Makes around 30-40 (depending on how the size of cracker you make.) Ingredients: 2 cups mixed nuts of your choice: (cashew, almonds, pumpkin seeds and flax seeds work well) 1 egg 2 tbsp filtered water 1 1/8 tsp Himalayan salt Options: Top with sea salt, anise seeds, nigella seeds or some other seeds of your choice.To make: Preheat the oven at 360°F (180°C). Line two baking sheets with parchment papers. Grind nuts into a flour consistency in a blender or food processor (food processor usually works best). Add egg, water and sea salt and stir around with a wooden spoon until the mixture comes together in a quite stiff dough. Divide the dough into two and place them directly on the parchment papers. Roll them out to two rectangles, about 0-1 inches thick. If the dough sticks to the rolling pin you could roll it with parchment paper covering the dough. Use a knife to cut them in slices or squares. Spray some water on them and top with the seeds. Bake for about 10 minutes. Tip: Stay close and keep an eye on the oven, these crackers burn easily. Store them in jars or out in the open if you eat them within the first couple of days.
  15. Ingredients: 2 cup Tapioca Flour (or starch - same thing) 1 tablespoon Baking powder ¾ teaspoon Salt 1 cup Finely grated Cheese (I use Pecorino Romano for rolls and pizza. Use ½-1 cup sharp cheddar for crackers.) 3 Large Eggs 1 tablespoon Olive oil 3 tablespoons Milk Directions: Mix dry ingredients and then add wet stuff. Mix together until it's the consistency of cookie dough or moist play dough. You might need to add flour or milk about 2 tablespoons at a time until it's right. It depends on humidity, how large the eggs actually are and other factors that I haven't figured out yet. You can refrigerate it at this point for up to an hour. For rolls - you want it a bit on the moist side. Spray non-stick spray on your hands and shape into about 12 balls. (Or drop like drop biscuits.) Bake at 375F for 12-15 minutes. For pizza crust - add a shake of garlic and a tsp. of Italian herbs to dough. You want it just a bit less moist than for rolls. You can either make it into one large pizza crust or 6-8 mini crusts. Put dough on cookie sheet sprayed with non-stick spray. Spray a piece of plastic wrap and place on top of dough. Roll with a rolling pin to about 1/3 inch thick. (For mini pizzas you can just use your hands to pat down to the right shape and thickness.) Bake at 375F for 10-12 minutes, depending on size. Top with pizza toppings and bake until cheese is bubbly. For cheese crackers - You want the dough to be more like Playdough. Refrigerate for 20-30 minutes before rolling out. Roll out on a cloth well dusted with tapioca flour, about 1/8 inch thick. Cut into 1 inch squares or with mini cookie cutters. Bake at 375F for about 10 minutes. Watch closely and take out when crackers start to brown. Store in tightly sealed container.
  16. The other day I tried a bag of Crunchmaster Multi-seed Gluten-Free Crackers, which are a healthy oven-baked cracker, and I must say that they are an outstanding and very tasty gluten-free cracker. In addition to being gluten-free they are also all natural, low sodium and cholesterol-free. In addition to their great taste, what I really like about these crackers is the fact that they are made with whole grains and seeds, including brown rice meal, sesame seeds, quinoa seeds, flax seeds and amaranth seeds. One serving size of 15 crackers packs a whopping 2 grams of dietary fiber and 280 mg of Omega-3, so these crackers are an excellent source of dietary fiber and Omega-3. I also really love the resealable bag that they come in, which helps to keep them fresh after you open them. Each cracker is shaped like a hexagon, which happens to be perfectly suited for adding your favorite toppings like cheese, dips, lunch meats or veggies. I would recommend these crackers to anyone who is looking for a healthy, gluten-free snack, or as a healthy addition to your child’s school lunch. They would also be a hit at any party or gathering, especially when combined with your favorite dips and toppings. Note: Articles that appearin the "Gluten-Free Product Reviews" section of this site are paid advertisements. For more information about this seeour Advertising Page.
  17. Ingredients: ½ cup teff flour (dark or ivory) ½ cup sorghum flour ½ cup tapioca flour ½ cup cornstarch ½ cup almond or pecan meal ½ teaspoon xanthan gum 1 ½ teaspoons salt 1 ½ tablespoons baking powder 1 teaspoon cinnamon ¾ cup (1½ sticks) butter or margarine ¼ cup honey 1 cup brown sugar 1 tsp. vanilla 1-2 tablespoons water if needed Directions: Preheat oven to 325F. Grease two 12" x 15 1/2" baking sheets. In a medium bowl, whisk together the teff, sorghum, tapioca and cornstarch flours, almond meal, xanthan gum, salt, baking powder, and cinnamon. In a separate mixing bowl, beat together the butter, honey, brown sugar, and vanilla. Add in the dry ingredients and mix by hand. This should form a soft dough ball that will handle easily. (You probably will not need the water, but add small amounts if necessary. Divide the dough into 2 balls. Place each ball on a cookie sheet and over with plastic wrap; roll it out until it covers the sheet and is about 1/8 inch thick, like pastry dough. Cut with a pastry wheel into 3" squares. Prick each square with a fork 5 times. Bake for about 25 minutes using one pan at a time. This recipe makes about 5 dozen crackers. Even though you cut these before you bake them they bake together so I use a knife and cut again as soon as I take them out of the oven. Try to use two identical cookie sheets or jelly roll pans, or bake them one at a time - I found that my dark colored pan cooked it too fast.
  18. Use good quality cheese and plenty of it. This turns out a tender cracker that is layered like the best pastry. The flavor is of toasted cheese. Adapted from Crackers! by Foust and Husch. 2 cups fine rice flour 1 teaspoon salt ½ teaspoon cayenne pepper (optional; more for a hotter cracker) 1 teaspoon finely ground mustard seed 6 Tablespoons (¾ cup) butter or margarine, softened 12 ounces cheddar cheese, shredded 3 egg yolks 2 Tablespoons water Salt for the tops (optional) Preheat the oven to 350 degrees F. In the food processor or in a large bowl, combine 1-½ cup flour (reserve ½ cup), salt, cayenne and ground mustard. Cut the butter into the flour mixture until it resembles coarse meal. Mix in the cheese. Stir well until the cheese is evenly coated. In a separate bowl, mix together the egg yolks and the water. Add the egg mixture to the flour mixture and blend to form a dough that will hold together in a cohesive ball. Add more flour from the reserved half cup, as needed, to make a workable dough. Wrap the dough in wax paper and chill one hour. Divide the dough into two equal portions for rolling. On a gluten-free- floured surface or pastry cloth, roll out to a circle approximately ½ inch thick. The dough will be crumbly and a bit hard to manipulate, but dont let this worry you, it doesnt hurt the final product. Cut this circle in four equal pie segments. Gently lift each of the segments one at a time and, without rotating them, stack them so that the straight edges form the sides of a square. Press this gently and roll it out again. (This is what makes the cracker flaky.) Repeat cutting, lifting and rolling out two more times. Roll the dough thinner the last time, about 1/8 inch thick. If desired, sprinkle top lightly and evenly with salt and roll over it lightly with the rolling pin. With a sharp knife (or rolling pizza cutter, if you have one), cut the dough into 1-inch squares and place them on an un-greased baking sheet. Prick each square 1 or 2 times with the tines of a fork. Bake for 10 minutes. Remove any crackers that are already browned through. Turn the rest and bake an additional 5 or 6 minutes, or until medium brown. Remove to a rack to cool. Yield: 70-80. For another variety, leave out the cayenne, mustard and cheddar cheese and substitute 12 oz. Feta cheese. This makes a cracker with a little tang to it. I suspect you could substitute any hard or crumbly cheese.
  19. 1 cup gluten-free flour mix* ¾ teaspoon xanthan gum 1 cup brown rice flour ½ teaspoon baking soda ¼ cup soy or quinoa flour ½ teaspoon salt ½ cup packed brown sugar 7 tablespoon chilled butter-cut into pieces 1 ¾ teaspoons cinnamon 3 to 4 tablespoons cold water 1 teaspoon baking powder 3 tablespoons honey 1 teaspoon vanilla Mix together flours, brown sugar, cinnamon, powder, soda, xanthan gum, and salt. Using your fingers, work the butter into the dry ingredients. Stir in 3 tablespoons, honey and vanilla. If dry add a bit more water (1 tablespoon at a time). Gather into a soft ball sized ball and refrigerate at least one hour (I usually leave it overnight, covered). Roll out to 1/8 to ¼ inch thick (I use parchment paper), cut into squares, prick lightly with fork and sprinkle with cinnamon sugar before baking. (I skip the last step if we are going to frost them). Bake at 325F for 12-15 minutes. * Bette Hagmans Four Flour Mix (from The Gluten-Free Gourmet Bakes Bread). Garfava Bean Flour 2/3 part Sorghum Flour 1/3 part Cornstarch 1 part Tapioca Flour 1 part
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