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Jamba Juice Gluten-Free Menu

Last Updated on March 14, 2023 by the Celiac-Disease.com Staff Leave a Comment

The other day as I was reading my email, I read about a woman whose daughter had been glutened by Jamba (formerly Jamba Juice), or more specifically, the brown sugar topping that was put on top of her smoothie. It is important to note that when I write these posts, I do so to inform the community so that we can all learn & be reminded to check the food and drinks we consume each and every time we order and consume them. If one person has made a mistake, it is likely that others have or might be on their next outing.

While the majority of items (smoothies) that Jamba Juice serves are gluten-free, there are a few items to be aware of. Obviously, the baked goods, sandwiches, wraps & oatmeal are not gluten-free, but neither is the brown sugar topping. The Jamba Juice website clearly details which items are free of gluten and then shows which items contain gluten in the ingredient description of each item.

Official Website Menu Information: Jamba Juice Gluten-Free Menu
Location Finder: Find a Jamba Juice Location Near You

Jamba Juice Gluten-Free Menu

The list of smoothies that are free of gluten are:

3G Charger™ Boost
Acai Super-Antioxidant™
Aloha Pineapple®
Antioxidant Power™ Boost
Apples & Greens
Banana Berry
Berry Up BEET
Blackberry Bliss
Caribbean Passion
Carrot Juice
Chocolate Moo’d
Classic Hot Chocolate
Coffee Craze
Five Fruit Frenzy
Flax & Fiber Boost
Immunity Boost
Mango Mantra
Manga-a-go-go
Matcha Energy Shot Orange Juice
Matcha Energy Green Tea Blast
Mega Mango
Mocha Mojo
Orange Carrot Karma
Orange Dream Machine
Orange Juice
Organic African Nectar
Organic Breakfast
Organic Detox Infusion
Organic Earl Grey
Organic Green Dragon
Organic House Blend
Organic House Blend Decaf
Organic Spring Jasmine
Original Spiced Chai
Peach Perfection
Peach Pleasure
Peanut Butter Moo’d
Pomegranate Paradise
Pomegranate Pick-me-up
Protein Berry Workout
Pumpkin Smash
Razzmatazz
Soy Protein Boost
Strawberries Wild
Strawberry Nirvana
Strawberry Surf Rider
Strawberry Whirl
The Coldbuster
Whey Protein Boost

This is a lot of different options that can be found at Jamba across their many locations! As with any other dining experience, ensure that the person making your smoothie is aware of your need to eat gluten-free. Ask them to use a clean blender so as to not risk any cross-contamination. Jamba also offers non-dairy and vegan options in addition to gluten-free options.

As always, when dining out gluten-free, do your due diligence and make sure the staff understands your needs. There are very few restaurants that are 100% gluten-free, so cross-contamination is always a risk. If you don’t feel comfortable with what you are hearing from the staff, perhaps it is best to dine elsewhere.

For information about other gluten-free restaurants menus, check out our gluten-free restaurants page.

Recipe: Gluten-Free Chocolate Oatmeal Pancakes

Last Updated on January 12, 2024 by the Celiac-Disease.com Staff Leave a Comment

Pancakes are such a great way to experiment with ingredients. I love trying out new combinations. Traditionally I make pancakes once during the weekend as I know this is one thing my daughter will absolutely eat. I find that once I started eating gluten-free, I am in a constant state of experimenting with foods, especially what flours and flour blends make the tastiest combinations. It takes a lot of trial and error.

I have tried some pancake mixes that I just couldn’t stomach and others than just melt in my mouth, and I think these pancakes are pretty tasty. I have also tried combining my own flours, but the one I always come back to is Pamela’s Baking & Pancake Mix, this contains almond meal…and really, unless you have an allergy, you can’t go wrong with almond flour, it makes everything taste better, in my opinion. My other secret ingredient for pancakes is buttermilk. It just gives them a nice, fluffy texture, and I refuse to make pancakes without it.

And for this particular pancake recipe I used a newly discovered product to me, Midnight Moo chocolate syrup at Trader Joe’s. I finally got around to trying it, and now it will become a staple in our house. My daughter loves making chocolate milk with this. But really, who wouldn’t? This recipe also includes oats, so it is important to be sure you are using gluten-free oats, I like to use Bob’s Red Mill’s gluten-free rolled oats.

This recipe takes a little bit of planning, because you need the oats to soak in the buttermilk for at least an hour. I will sometimes do it the night before and let it sit in the fridge. If you would like to leave out the oats, just use 2 cups of the gluten-free flour mix, and omit the soaking.

Chocolate oatmeal pancakes

1 cup gluten-free oats

1 1/2 cup buttermilk

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1 teaspoon vanilla
4 tablespoons vegetable oil (I use grapeseed oil)
2 eggs

1/4 cup chocolate sauce (I used Midnight Moo from Trader Joe’s)

2 T sugar

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1 cup gluten-free flour mix (I used Pamela’s Baking & Pancake Mix)
1 t. baking powder
1/2 t. baking soda

Combine the oats with the buttermilk and let sit for at least an hour, or do the night before and leave overnight.

After soaking, mix in the eggs, vanilla, oil, chocolate syrup and sugar into the soaked oats.

Add the flour, baking soda and baking powder. Blend until combined.Let batter sit for 15 minutes.

Heat a lightly oiled griddle or frying pan over medium high heat. Ladle the batter onto the griddle, using approximately 1/4 cup for each pancake. Lightly brown (or cook until you like it) on both sides and serve warm.

I am definitely adding this recipe into my pancake rotation – my daughter loved them, which also includes my regular oatmeal pancakes with fresh fruit, pumpkin pancakes with caramelized bananas, buckwheat blueberry pancakes, and my all-time favorite eggnog pancakes. What are your favorite pancakes?

Recipe: Gluten-Free Pumpkin Brownies

Last Updated on March 5, 2023 by the Celiac-Disease.com Staff 2 Comments

‘Tis the season for pumpkin baked goods. Pumpkin is one of my favorite ingredients to bake with, so it would only make sense that I make pumpkin brownies, right? I couldn’t believe that I had never thought about making pumpkin brownies before. I have made chocolate pumpkin loaf and pumpkin blondies, but never pumpkin brownies. Once I discovered that I had neglected a very important part of the dessert spectrum, I began to brainstorm how to bring my plan to fruition.

As I was browsing through my pantry to take inventory of the ingredients I had on hand, I found that this recipe, if you want to call it that, was going to be much simpler than I thought. I found a box of Betty Crocker’s gluten-free brownie mix, which I figured I could just add some canned pumpkin to. The next question was how much pumpkin to add. I remember subbing applesauce for the fat (butter or oil) in recipes previously, so why not sub pumpkin for the butter in the brownies? That is just what I did.

I followed the directions on the box, but instead of adding 1 stick of butter, I added 1/2 cup of 100% pure pumpkin. I still added the 2 eggs. The mix was a little thicker than normal, but was relatively easy to spread into an 8 x 8 pan. I did end up baking these a little longer than the box said to for an 8 x 8 pan. I began checking the brownies with a toothpick about 20 minutes into baking. The toothpick wasn’t completely clean, but it only had minimal crumbs on it.

These brownies turned out fantastic! They were moist & fudgy, just the way I like them! They didn’t have an overwhelming pumpkin flavor, it was very subtle. If we could have waited a bit longer to eat them, I might have added a cinnamon icing to compliment the subtle pumpkin flavor. Here is a recipe for the icing:

Cinnamon Icing

2 cups powdered sugar
1 tbsp milk (may need more)
1/2 tsp cinnamon
1 tsp vanilla

Mix all ingredients together and drizzle or spread over the brownies. This icing can be made to your desired consistency by adjusting the amount of milk added.

Recipe: Gluten-Free Pumpkin Pie

Last Updated on March 11, 2023 by the Celiac-Disease.com Staff Leave a Comment

Thanksgiving is just around the corner. Pumpkin-baked goods & products are all over. When I make pumpkin pie, I usually use canned pumpkin, but my mom surprised us this weekend and brought us a pumpkin pie that was made with real pumpkins that she cooked from their whole state.

This pie was one of the best pies I have ever tasted. My son basically inhaled it and it was gone within 24 hours. I asked my mom if she would mind sharing the recipe here with you all and she was pleased to send the recipe to me.

To prep pumpkin:

Using one medium pie pumpkin, wash the pumpkin, then using a sharp knife, cut the pumpkin in wedges. I think I ended up with twelve wedges. Clean out seeds and strings. (I think this is the hardest part of the whole prep work.) Use a two-piece broiler pan with slots in the top flat piece. Add water to the bottom piece, so that the pumpkin will steam when baking in the oven. Spread pumpkin wedges on the slotted piece, and cover with aluminum foil. Bake in a pre-heated 350-degree oven until soft. My pumpkin took about an hour and 45 minutes to reach the right consistency. Cool slightly, and remove the peel from the pumpkin wedges. (My pumpkin was at room temperature before I had a chance to get to this step – no problems.) Cut into chunks, and put the pumpkin through a food processor. (I used a blender – but not very successfully. I had to use a handheld potato masher to mash the chunks before the blender would process well enough.)

You need about 3 cups of pumpkin – maybe a little more – for the recipe. If you get more than that, you can freeze the excess pumpkin for future use.

Once the pumpkin is prepped, use it in the following recipe:

Separate 4 eggs, placing the egg whites in a separate mixing bowl. Beat egg whites at high speed until very stiff. Set aside.

In a large mixing bowl, combine all the following ingredients:

3 cups prepped fresh pumpkin (could be a little more)
1 and 1/3 cups sugar (I used half Stevia-in-the-raw and half sugar)
2 tbsp gluten-free flour (I used Jules gluten-free flour)
1/4 tsp salt
1 and 1/2 tsp cinnamon
1 tsp nutmeg
1/2 tsp allspice
4 egg yolks
1 12–ounce can evaporate milk (I used Carnation fat-free)

Beat all ingredients at medium speed until very well blended, scraping the bowl with a spatula often.

Gently fold in the egg whites, using a spatula only – no mixer. Fold until egg whites are thoroughly blended with pie filling.

Pour pie filling into pie shells, filling to the brim. Bake at 350 degrees for 60 to 70 minutes. Pies will be slightly brown on top and the filling will be firm. A toothpick inserted into the center of the pie should come out dry/clean.

Cool pies on wire racks, and then serve with your favorite gluten-free whipped topping. Pie can be kept at room temp or can be stored in the fridge (my preference).

While this may be a little more work than using canned pumpkins, the results are worth it. If you know you have a busy week, consider cooking your pumpkin in advance and freezing or refrigerating it until you are ready to bake your pie. Enjoy!

Recipe: Gluten-Free Baked Ziti Redux

Last Updated on March 5, 2023 by the Celiac-Disease.com Staff Leave a Comment

Last year I shared this recipe for Baked Ziti that my kids go nuts over. They request this dish all the time, but I don’t always have the time to put it together. Yes, it freezes & reheats nicely, but my days have been super busy lately, so finding time to make it the first time around has been rough. My crock pot has become my go-to cooking appliance on Tuesdays, so I started to brainstorm about how I could make baked ziti in the crock pot. Would it cook right if I just threw the dry pasta in with the other ingredients?

I consulted Stephanie O’Dea’s blog for more information. I figured if anyone knew about cooking pasta in the crock pot, it would be Stephanie. Sure enough, she did have a recipe for Baked Ziti. I did consult her recipe and used some tips from it and the comments section and decided to wing it. I would never know if it worked if I didn’t try it, right? Worse thing that happens is it doesn’t work & I have to throw something together.

Crock Pot Baked Ziti Recipe

Trader Joe’s brown rice penne (16 oz bag)
1 jar of Prego Three Cheese pasta sauce (save jar)
1 container ricotta cheese (15 oz)
1 bag Kraft Italian Five Cheese Blend (8 oz)
Parmesan cheese
Pam cooking spray

Directions:

Spray crock pot with cooking spray.
Add dry pasta, sauce & ricotta cheese; mix well.
Mix in 3/4 of the bag of shredded cheese.
Put remaining cheese on top & sprinkle some parmesan over the top.
Add 1/4 to 1/2 cup of water to the Prego jar, shake & pour over the top of the casserole.
Cook on low for 5-6 hours or until top starts to brown.
Enjoy!

This worked out much better than I thought it would! The pasta was cooked, not crunchy & not mushy. The only thing I would change is to serve with a little warmed sauce on the side. I don’t think I would add it to the casserole to cook because the pasta was cooked perfectly. I did open the lid once to push the pasta down with the back of a spoon, otherwise I left it closed.

Here is a picture of the finished product in the crock pot (you can see the spoon marks on the side!).

Have you ever cooked pasta in the crock pot? How did it work for you?