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Review: Hungry Jack Gluten-Free Funfetti Pancakes

Last Updated on by the Celiac-Disease.com Staff 2 Comments

I believe it was only last week when I heard about Hungry Jack’s new gluten-free pancake mix. I knew right away that my son would be thrilled, as pancakes are one of his favorite foods and they are easy for him to make. He has really broadened his horizons over the past few months in terms of his cooking skills. I checked our local Meijer grocery store when I was there on Tuesday and was surprised to see they already had the new product on their shelves.

IMG 5460

The mix makes approximately 11 servings according to the box.

Ingredients: RICE FLOUR, SUGAR, DEXTROSE, LEAVENING (BAKING SODA, CALCIUM PHOSPHATE, SODIUM ALUMINUM PHOSPHATE), CANDY BITS (SUGAR, VEGETABLE OIL [PALM AND PALM KERNEL], MODIFIED CORN STARCH, CONFECTIONER’S GLAZE, SOY LECITHIN, COLORED WITH [YELLOW 5, RED 40, BLUE 1, YELLOW 6]), POTATO STARCH, PEA FIBER, BUTTERMILK, TAPIOCA STARCH, CANOLA OIL, CONTAINS 2% OR LESS OF: SALT, POTASSIUM BICARBONATE, HYDROXYPROPYL METHYLCELLULOSE, XANTHAN GUM, CALCIUM CARBONATE, EGGS, ARTIFICIAL FLAVOR, CELLULOSE GUM, YELLOW 5, RED 40. Contains: Egg, Milk, Soy.

The box has instructions to make 6-8 pancakes, 12-16 pancakes, or 18-22 pancakes. Simply add water to the corresponding amount of pancake mix and you are in business. My son likes large pancakes, so while he chose the smallest portion to make, it made less than 6 pancakes. I believe he ended up with 2-3 large pancakes.

He declared these his new favorite pancakes and something he plans on making for breakfast a lot next year when he is living on his own.

Look for the new Hungry Jack gluten-free Funfetti Pancakes in your local grocery stores. Check the store locator on the Hungry Jack website for more information. Have you spotted or tried the new Hungry Jack gluten-free Funfetti Pancakes? If so, what did you think?

FDA’s New Labeling Rule is in Effect

Last Updated on by the Celiac-Disease.com Staff Leave a Comment

The FDA’s new labeling rule is in effect as of August 5, 2014. What does this mean? It means that all manufacturers of FDA-regulated foods must adhere to the FDA’s definition of “gluten-free” if the product has a gluten-free claim on the package. The rule is voluntary, which means that manufacturers are not required to call out gluten on a label, but must adhere to the FDA rules if they claim the product is gluten-free.

What are those rules? Those rules state that food labeled “gluten-free” must contain less than 20ppm gluten, but manufacturers are not required to test said food.

There is no way to guarantee zero gluten, as there are currently no testing methods that test that low. In addition to the words “gluten-free”, the following labels must also adhere to the rules:

  • no gluten
  • free of gluten
  • without gluten

These labels do not have to adhere to the rule:

  • made with no gluten-containing ingredients
  • not made with gluten-containing ingredients

There is a lot more information regarding this ruling, FAQs and such on the National Foundation for Celiac Awareness website. One of the FAQs talks about wheat starch being allowed to be present in a food that is labeled “gluten-free” so long as the finished product registers less than 20ppm gluten. I personally avoid foods with any ingredients like this, so it is good to know that I still need to read ingredient lists to make sure I am not ingesting anything that contains wheat starch.

What are your thoughts on the new rule going into effect? Will this make your life easier? More complicated? Not affect you in any way? Please let us know!

Review: Great Value Gluten-Free Cookies

Last Updated on by the Celiac-Disease.com Staff Leave a Comment

Just a little over a week ago I purchased several of the new Walmart brand, Great Value, gluten-free products. We have been working our way through them and today’s review will focus on the cookies. There are three different varieties of gluten-free cookies in the Great Value line-up:

  • Shortbread Cookies
  • Vanilla Sandwich Cookies
  • Cocoa Sandwich Cookies

IMG 2758The sandwich cookies are just like their non-gluten-free counterparts…they taste great, have a wonderful texture, and are great to dip in milk (especially vanilla almond milk!). The Shortbread Cookies are very good, however, 2/3 of the package was crumbled or broken. I am not sure if that was an isolated incident or a problem with that cookie. If it turns out to be an ongoing problem, they would still be good as ice cream toppers or used as a crust for a pie or cheesecake.

All products are certified gluten-free by the National Foundation for Celiac Awareness gluten-free Certification Program. Walmart has locations across the US – check here for the location closest to you.

Have you tried any of the Walmart branded gluten-free products? 

Recipe: Gorgonzola and Sun-Dried Tomato Stuffed Burger

Last Updated on by the Celiac-Disease.com Staff Leave a Comment

Welcome to July! We are right in the middle of grilling season with the Fourth of July in just a few days. What better way to celebrate than with a juicy burger, right? Colman’s Dry Mustard is the perfect way to spice up your burger.

NewImageGorgonzola & Sun-Dried Tomato Stuffed Burger

  • 3 lbs ground beef
  • 1 cup minced sun-dried tomato
  • 4 oz crumbled Gorgonzola cheese
  • 1/2 cup minced chives
  • 2 T steak sauce (A-1 is gluten-free)
  • 1/3 t. hot sauce
  • 2 t Worcestershire sauce
  • 1 t black pepper
  • 1.5 t salt
  • 2 heaping teaspoons of Colman’s dry mustard
  • 12 gluten-free hamburger buns

Directions:

In a large bowl, mix the ground beef, sun-dried tomatoes, Gorgonzola, chives, steak sauce, hot pepper sauce, Worcestershire sauce, black pepper, salt, and mustard. Cover and refrigerate for two hours. Separate into 12 equal patties. Grill to perfection.

Gluten-Free Due Diligence

Last Updated on by the Celiac-Disease.com Staff Leave a Comment

Following a gluten-free diet for close to eight years makes me somewhat of an expert. I know what foods contain gluten and what foods don’t. I know which specialty gluten-free foods are worth the money and which ones aren’t.  I know how to read and decipher labels, yet I get complacent. I think many of us get to the point where we have our group of products we use, have done the research, and then stop or not make a habit of checking the label each and every time we purchase and eat them.

I am going to share my latest experience with you all.  We have been buying Prego pasta sauces for years…long before we had to follow the gluten-free diet. Prego recently introduced Alfredo sauces to their line-up. To be honest I quickly glanced at the label and though it didn’t say, “gluten-free” like the Three Cheese red sauce, I wasn’t overly concerned because it was a new product and there was nothing on the label that I was concerned about knowing that Campbell’s clearly labels gluten on their products.

I was this close to serving this for dinner the other night. My eyes are usually looking for “natural flavoring”, which may contain barley malt, or “wheat starch”, so I was a little taken aback when I saw “malt extract” in the spice flavoring.  Phew…so thankful that I checked before making a big mistake!

Following the gluten-free diet requires diligence, patience, understanding, and the ability to realize that you will make mistakes.  We all do, we all will.  After all, “To err is human; to forgive is divine”, right?

Care you share your close calls or mistakes with us?  Use the comments section below.