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What's Gluten-Free at Whole Foods Bakery?
Jefferson Adams posted an article in Gluten-Free Foods & Beverages
Celiac.com 02/07/2023 - 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 gluten-free products available at Whole Foods Markets. Lately, we've seen a lot of questions about desserts. Specifically, is what products at Whole Foods Bakery are gluten-free? Here's the rundown. We've done articles addressing what desserts are gluten-free at Whole Foods, what cupcakes are gluten-free, but the results can change. Gluten-free products available at Whole Foods Market can vary by location and season. Currently, a search of the Bakery section of the Whole Foods Website for gluten-free products shows nearly sixty options. Results may vary by region, so check results for your area. Current Gluten-Free Products Listed in the Whole Foods Bakery Section Include: 365 by Whole Foods Market Cauliflower Gnocchi Gluten Free Dinner Rolls Gluten Free Plain Bagel Gluten Free White Sandwich Bread Multigrain Sandwich Bread Against the Grain Gluten Free Original Baguettes Base Culture 7 Nut & Seed Bread Cheese Bread Cinnamon Raisin Bread Keto Bread Sourdough Bread Canyon Gluten Free Bakehouse Gluten Free 7 Grain Bread Gluten Free Bagels Deli White Gluten Free Bread Ancient Grain Gluten Free Bread Country White Gluten Free Mountain White Bread Gluten Free Sourdough Gluten Free Sourdough French Bread Hawaiian Sweet Bread Honey Heritage White Bread Honey Heritage Whole Grain Bread Sliced Everything Bagel Sliced Plain Bagel Cappello's Chocolate Chip Almond Flour Cookie Dough Butternut Squash Ravioli Carbonaut White Low Carb Keto Bread, 19 oz Seeded Low Carb Keto Bread Cook's Gluten Free Gluten Free Sourdough French Bread Bread Sourdough Gluten Free Ener-G Foods Brown Rice Loaf Tapioca Loaf Food for Life Gluten Free Brown Rice Bread GG Exceptional Fiber Multiseed Fiber Crispbread Glutino Gluten Free English Muffins Greenlite Gluten-Free Classic Artisan Bread Classic Rustic Baguette Multi-Grain Artisan Bread with Chia Multi-grain Rustic Baguette Immaculate Baking Gluten Free Chocolate Chunk Cookie Dough KIM AND JAKES CAKES Evo-herb Buns Original bun Peasant Loaf Manini's Hamburger Buns Muffin Revolution Banana Bam Bam Paleo Muffins 24 Carrot Gold Paleo Muffins Yam Good Muffins NUCO Coconut Turmeric Wraps Organic Cinnamon Coconut Wraps Outer Aisle Gourmet Plantpower Pizza Crust & Wraps Rudi's Rocky Mountain Bakery Gluten Free Sourdough Soozy's Original Sandwich Bread Superseed Vegan Bread Sweet Loren's Less Sugar Sugar Cookie Dough TIA LUPITA Cactus Tortillas Udi's Gluten Free Crispy & Delicious French Baguettes Soft & Delicious Classic Hamburger Buns Soft & Hearty Whole Grain Bread Soft & Delicious White Sandwich Bread Unbun Keto Sliced Bread Plain Unbagels Plant-Based Unbuns Pizza Crust Have we missed a favorite gluten-free bakery item at Whole Foods? Let us know in the comments below!- 1 comment
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Celiac.com 02/02/2015 - On December 9th, 2014, Anna Marie Phillips filed a lawsuit in Santa Clara County Superior Court against P.F. Chang's China Bistro, Inc., headquartered in Scottsdale, Arizona, for discrimination and violation of the Americans with Disabilities Act. The suit claims that P.F. Chang's forces people with celiac disease to pay higher prices for gluten-free versions of their menu items. According to the complaint, P.F. Chang's charges one extra dollar per gluten-free item, however, they do not add these surcharges on to their regular menu items. The lawsuit is seeking class action status, and claims that over the past four years more than 3,000 people in 39 states have been affected at P.F. Chang's 204 restaurants. The plaintiff claims that the gluten-free diet is medically necessary for those with celiac disease, and those who eat at P.F. Chang's are forced to pay higher prices for gluten-free dishes, even if the dishes they order are naturally gluten-free. The plaintiff asserts that this arbitrary and unequal treatment constitues discrimination against consumers who have celiac disease and gluten intolerance, and that the added surcharge is a violation of the Americans with Disabilities Act. In the lawsuit Ms. Phillips and her attorneys, Anthony J. Orshansky and Justin Kachadoorian of Counselone, P.C. in Beverly Hills, California, seek an immediate injunction against any further surcharges on gluten-free items, civil penalties, compensatory damages and punitive damages. P.F. Chang's is represented by Jon P. Karbassakis and Michael K. Grimaldi of Lewis Brisbois Bisgaard & Smith LLP, in Los Angeles, California. On January 23, 2015, P.F. Chang's removed the case to U.S. District Court for the Northern District of California (case number 5:15-cv-00344). Source: legalnewsline.com
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Celiac.com 07/11/2012 - Sometimes, it's the small, local stories that help to capture the larger picture. More and more, community food banks are making efforts to accommodate people with celiac disease and gluten intolerance by stocking gluten-free foods. However, many of those food banks are tight on funds and shelf space, so finding the right balance between the needs of the majority of their clients and the few who need gluten-free foods can be a challenge. Recently, the Pictou County Celiac Support Group in Pictou County, Nova Scotia sought to help tip that balance with a $500 donation to the local food bank. The donation will help to ensure that the food bank will have gluten-free food available for people who need it. After being diagnosed with the disease 10 years ago, Kim McInnis of Trenton went on to found the Pictou County Celiac Support Group. She notes that more and more people are diagnosed with celiac disease each day, and that she plans to work with the food bank to help volunteers make the right selection of foods for the bank. "If I lost my job tomorrow and had to go to the food bank," says McGinnis, "I don't think there is anything I can eat there right now. We just want to help people get the food they need." Eliminating gluten may seem easy enough to people who do not have celiac disease, but to those learning about it for the first time, the process of eating right and getting the proper foods can be overwhelming, McGinnis says. Food bank director, Tom Foley, said signs will be placed in the food bank to let people know that gluten-free products are available and it will also be updating its database to determine how many of its clients need such foods. In addition to the recent donation, the Pictou County Celiac Support Group will also be hosting its annual walk on May 27 from 1-3 p.m. at the Parkdale track. Source: http://www.ngnews.ca/News/Local/2012-04-08/article-2950246/Celiac-support-for-food-bank/1
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More Manufacturers Labeling Nonfood Items as 'Gluten-Free'
Jefferson Adams posted an article in Additional Concerns
Celiac.com 06/22/2012 - More and more, manufacturers are putting gluten-free labels on nonfood items such as vitamins and creams, lotions and other products absorbed by the skin. Recently, there's been a an increase of nearly 50% in body care products labeled "gluten-free" and certified as gluten-free, according to Cynthia Kupper, executive director of the Gluten Intolerance Group of North America. Kupper was a featured speaker at “The Gluten Free Movement Within Specialty Foods" webinar hosted by The National Association of Specialty Food Trade. Many people who are gluten-sensitive suffer adverse reactions when using products that contain wheat and gluten. “If I were to wash my hands in wheat germ oil, they’d turn red and get itchy and blotchy,” says C.A. Diltz, who heads up gluten-free programs at Dorothy Lane Market here and is gluten sensitive herself. Diltz likes gluten-free health and beauty brand Keys and its all-natural moisturizer, shampoo and antibiotic hand soap to avoid skin irritation and problems related to accidental ingestion. This is a welcome development for many people with celiac disease or gluten-intolerance, as symptoms of a gluten reaction often manifest in the skin, and many people who avoid gluten are sensitive to gluten in products that are applied to the skin. Prescription medication can also be problematic, since fillers may contain wheat and/or gluten. To that end, the FDA has launched an assessment of drugs and drug manufacturers to determine which drugs contain gluten, and whether many of these can be reformulated to be gluten-free. Next month, a compounding pharmacist from Clark’s pharmacy, Huber Heights, Ohio, will address the issue at DLM’s Gluten-Free Food Lover’s Club support group meeting. At that same meeting, pharmacist Robyn Crow will help answer the question: “Are Allergen-Free Compounded Prescriptions Best For You?” Source: http://supermarketnews.com/nonfood/more-nonfoods-labeled-gluten-free- 3 comments
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Food Banks Struggle to Keep Gluten-Free Items in Stock
Jefferson Adams posted an article in Additional Concerns
Celiac.com 10/10/2011 - With the economy on the rocks and the holiday season upon us, many food banks are struggling to keep gluten-free items on their shelves. Since more and more families are relying on food banks for assistance, that means more and more people with celiac disease and gluten intolerance may not be getting the food they need. Responding to this situation last year, Seattle resident Lisa Garza, who runs the blog Gluten Free Foodies, launched a "Gluten-Free Food Drive Challenge" to collect gluten-free donations for area food banks. The ongoing campaign has attracted support from Bob's Red Mill and Zing Bar. Last May, Garza urged the Seattle Food Committee, a coalition of 27 local food banks, to create dedicated space in their pantries for gluten-free foods. Committee member Joe Gruber, director of the University District Food Bank, says Garza's suggestion "made us more mindful," but doesn't foresee instituting it anytime soon. In fact, none of the city's food banks has yet found room for a gluten-free section: According to Gruber, cost and space limitations have severely hampered their abilities to regularly stock gluten-free food. "To offer any form of carved-out space is a challenge," says Gruber, whose 800-square-foot food bank distributes about 45,000 pounds of food per week. "We try to identify gluten-free goods, but they will still end up with other pastas, grains, and cereals." Gruber says the University District Food Bank depends on targeted programs like Garza's to support the wide variety of diets among its customers. Seattle Food Committee staffer Alison Miller says most food banks don't have too much gluten-free food to sort. High prices for gluten-free goods means that food-banks rarely have funds to buy and stock gluten-free items. Than means banks rely on donations for to keep gluten-free food on their shelves. That means that offerings can be slim, and disappear quickly. Still Garza presses on. "I continue to ask for donations to remind people that the need is greater and greater," she says, adding that "I don't want people to suffer the way I suffered." Please consider making a donation of gluten-free food to your local food bank.
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