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Review: Trader Joe’s Gluten-Free Bagels

Last Updated on by the Celiac-Disease.com Staff 4 Comments

I discovered my love of bagels when I was 11 or 12 and living in New Jersey. Of course, we lived close to New York City, known for the best bagels. I would choose a bagel over a muffin or other breakfast pastry any day. When I had to begin to follow the gluten-free diet in 2006, I almost felt like I lost a family member. Thankfully, gluten-free baked goods have come a long way and there are many delicious gluten-free bagel options on the market these days.

Trader Joe’s has always been one of my favorite places to shop for gluten-free groceries. They have a lot of options which include many different gluten-free specialty items. On my latest visit to Trader Joe’s, I picked up their name-brand gluten-free bagels. They are priced very reasonably.

I lightly toasted the bagel and made a turkey and avocado sandwich for the following day for lunch. These bagels have a great texture and flavor. I also tried them for breakfast on Saturday after my long run topped with peanut butter and jelly and they were equally as tasty that way.

Trader Joe’s has locations across the US, though not all products are available in all stores, so make sure to consult the gluten-free product list before getting your heart set on a certain product. Have you tried Trader Joe’s gluten-free Bagels? What is your favorite Trader Joe’s gluten-free product?

Review: Gluten-Free Chex Clusters Cereal

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

Chex Cereal has been a favorite of mine for as long as I can remember. I became an even bigger fan several years back when they made many of their varieties gluten-free and now continue to expand the line. The latest additions to the line-up include Chex Clusters and Gluten-Free Chex Granola Mix. Today I am going to share my thoughts on the Chex Clusters.

Chex Clusters combines real fruit pieces, rice crisps, and rolled oats together. More about the new cereal:

  • Whole Grain Rice as the first ingredient
  • gluten-free
  • No Colors from Artificial Sources
  • No Artificial Flavors
  • No High Fructose Corn Syrup
  • A 1-cup serving contains 200 calories. If ½ cup of skim milk is added to your serving, it’s 240 calories.

I first tried Chex Clusters right out of the box. Then I poured a bowl and added some almonds (extra protein) and almond milk. There really isn’t a bad way to eat this cereal, as it tastes phenomenal any way you choose. Look for Chex Clusters, and the rest of the Chex family of cereals, on the shelves of mainstream grocery stores across the US.

IMG 6212I feel it is our duty to note that while the Chex Clusters box does say, “gluten-free” on the front, they are not certified gluten-free and do contain “whole grain oats”. All products that carry the “gluten-free” label must adhere to the FDA’s ruling, which says the product must contain less than 20ppm gluten. Here is the specific language directly from the FDA:

Do oats have to be certified as gluten-free to be labeled gluten-free? No. However, as with any other non-gluten-containing grain, oats that are labeled gluten-free must contain less than 20 ppm gluten.

Choosing to eat gluten-free products that are not certified gluten-free is a personal choice. I eat them, as does our son, as it is our personal choice.

Have you tried the new Chex Clusters? What are your thoughts?

Recipe: Buffalo Chicken Meatballs

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

The Fourth of July holiday falls on a Saturday this year and is just around the corner. We are in the midst of cookout season which just so happens to be one of my favorite times of the year.

Glutino shared an amazingly delicious recipe with us that I want to pass along to you guys. This recipe is perfect for the Fourth of July holiday to make for your family or to bring to any cookout you are invited to.

Buffalo Chicken Meatballs Using Glutino Buffalo Pretzels

*Makes 36 to 40 Meatballs
These meatballs are a lighter, healthier alternative to Buffalo wings and to regular meatballs, too. They are quick to make and crushed Glutino Buffalo-style pretzels double as binder and flavoring at once. Drizzle with hot sauce and serve. We could not stop eating these addictive treats. Bet you’ll be hooked, too.

Ingredients

  • 2 ½ to 3 cups Glutino Buffalo Style Pretzels (to yield 1 ¼ cups of ground pretzels)
  • 1 ½ pounds ground chicken, preferably all dark meat
  • 3 cloves garlic, peeled
  • 2 large eggs
  • 1 tablespoon gluten-free Louisiana red pepper hot sauce*, more to coat the cooked meatballs
  • 3/4 cup blue cheese crumbles

Directions

Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil and spray the surface with vegetable spray. Set aside.
Place half the pretzels in the bowl of a food processor. Process until finely ground. Remove and repeat with remaining pretzels. Remove and chop the garlic until finely minced.
In a large bowl, combine ground chicken, pretzel crumbs, garlic, eggs, and hot sauce. Mix well. Add the blue cheese and stir until well combined. Roll the mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 36 meatballs.
Place meatballs onto prepared baking sheets and bake for 20 minutes, or until all sides are browned. Pour 1 to 2 tablespoons of hot sauce in a shallow bowl. Add half the meatballs and toss to coat with hot sauce. Repeat with remaining meat balls.
Serve immediately.

* Frank’s Redhot Original Cayenne Pepper Sauce is moderately spicy and gluten-free. But many other brands are also safe. Adjust the heat to your liking. 

The picture above shows the meatballs served on a toothpick with a grape tomato, which is a wonderful way to make them easy to eat.

Review: Tito’s Handmade Vodka

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

When it comes to mixed drinks, I prefer a vodka cranberry or vodka and 7-Up. My vodka of choice in the past was Stoli’s, but I recently had the opportunity to sample Tito’s Handmade Vodka.

Tito’s Handmade Vodka is made right here in the US, in Austin, Texas. More about Tito’s:

Tito’s Handmade Vodka is produced in Austin at Texas’ first and oldest legal distillery. It’s made in small batches in an old fashioned pot still by Tito Beveridge (actual name), a 50-something geologist, and distilled six times. Tito’s Handmade Vodka is designed to be savored by spirit connoisseurs and everyday drinkers alike. It is microdistilled in an old-fashioned pot still, just like fine single malt scotches and high-end French cognacs. This time-honored method of distillation requires more skill and effort than modern column stills, but it’s well worth it.

It is heralded by the country’s top bartenders and mixologists as one of the smoothest expressions of the spirit, and Wine Enthusiast awarded it a score of 95 Points — higher than Ketel One, Absolut, Belvedere, and Grey Goose.

Tito’s is made from 100% corn mash, so it is naturally gluten-free, which makes this girl very happy! I always store my vodka in the freezer, so I popped my bottle of Tito’s Homemade in the freezer the day I received it. I decided last night to have a vodka 7-Up while making dinner.

This drink really hit the spot! So smooth! The only thing missing was a lime! How could I have forgotten to get a lime?

Tito’s Handmade Vodka can be found in select stores across the US. Check Tito’s website to find the location closest to you, as they may vary based on state laws.

Have you tried Tito’s Handmade Vodka? What do you think?

*The products mentioned in this post were sent to me free of charge for review purposes. The thoughts and opinions shared here are mine and have not been influenced by anyone or anything. 

Memorial Day Asian BBQ Style

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

Memorial Day kicks off the summer grilling season and what better way to do that than with some unique recipes from San-J? San-J offers a wide variety of Tamari, Shoyu, and Cooking Sauces in addition to Miso, Salad Dressings, and Crackers.

Some of our favorite San-J Cooking Sauces are Thai Spicy, Asian BBQ, and Orange Sauce. The recipes below use Asian BBQ.

Fire Roasted Grilled Vegetable Salad

Fire Roasted Grilled Vegetable Salad VertIngredients

  • 3 tablespoons San-J Asian BBQ Sauce
  • 3 tablespoons  Olive Oil
  • 2 tablespoons Fresh Lemon Juice
  • 1 teaspoon Kosher Salt
  • ½ teaspoon Black Pepper, freshly ground
  • 6 ears of Corn, shucked
  • Vegetable Oil
  • 4 Green Onions
  • 2 Poblano Peppers
  • 2 Red Bell Peppers
  • 1 Seedless Cucumber, peeled and chopped
  • 1 Tomato, large, seeded, and chopped
  • 2 cups Baby Arugula

Directions

In a small mixing bowl, combine the San-J Asian BBQ Sauce, olive oil, lemon juice, salt, and pepper. Whisk together. Set aside.  Heat grill to high. Brush the corn lightly with one and place it on the grill grates. Roast, turning occasionally, until charred all over, about 10 minutes. Remove from grill and let cool. When cool enough to handle, cut the kernels from the ears of corn. Place in a large mixing bowl. Brush the green onions with oil and roast for 2 minutes per side. Remove from grill and let cool. When cool enough to handle, chop, and add to the corn kernels.  Place the poblanos and bell peppers on the grill and roast, turning occasionally, until the skin is fully blackened, about 15 minutes. Remove from grill, place in a bowl, and cover. Let sit for 10 minutes. Remove the skin from the peppers by gently rubbing them. Cut in half and scrape out the seeds. Chop and add to the corn along with the cucumber, tomato, and arugula.  Pour the dressing over the vegetables and toss to coat. Serve at room temperature or refrigerate, covered, until serving time. Serves 6.

Grilled Asian BBQ Shrimp

Grilled ABBQ Shrimp Fire Roasted Grilled Salad VertIngredients

  • Skewers
  • 6 tablespoons San-J Asian BBQ Sauce
  • 3 tablespoons Butter, melted
  • 1½ pounds Shrimp, large, peeled, deveined, tail on
  • Vegetable Oil

Directions

If using wooden skewers, soak them in water for 30 minutes. Combine the San-J Asian BBQ Sauce and melted butter and pour into a large food storage bag. Add the shrimp, close the bag, and flip several times to coat the shrimp. Marinate in the refrigerator for 10 minutes. Thread 2 – 3 shrimp on each skewer.  Discard any remaining marinade. Heat the grill to medium-high, brush the grill grates with oil, and grill the skewers for 2 minutes per side. Serves 6.