Posted in GREAT articles to check out

Gluten free a weight loss diet? NO. Check out this article for valuable info!

I saw this awesome article this morning on the Gluten Free Cooking School website.  This was one of the first websites I found when going gluten free and have gotten a wealth of information from Mary Frances and her husband John.  When I read this article, it really sums up so many things that I have wanted to tell people!  So instead of my version – check out what John has to say about gluten free diets!  I’ve left in all of the links so you can research further on your own.  When you are done, head over to their website and check out all of the fabulous information and recipes available and sign up for her cooking school!

LIVE AND LOVE THE GLUTEN FREE LIFE!  😀

Lose Weight, Improve Energy Levels, and Feel Great: Three Variations On The Standard Gluten Free Diet

July 19, 2012 By John

There’s often a lot of confusion about starting a gluten free diet. Most people, when they’re interested in eating gluten free, look up “gluten”, find out that’s it’s contained in wheat, and they figure all they need to do is avoid wheat in their diet. Then they hear that gluten might be in other grains as well, and that it can be a “hidden” ingredient in some foods, so they end up confused as to what they can and cannot eat.

Compounding the issue is the prevalence of gluten free food products that are starting to appear in grocery stores more and more frequently. Are these boxed flour mixes and frozen dinners healthier than a whole foods diet that happens to contain gluten?

So if you’ve heard about the gluten free diet in the news, or a friend mentioned that they’re trying it out, or you read that Miley Cyrus is now gluten free, where do you start? Do you just avoid wheat and eat everything else like normal? Are processed foods bad? Are there any other ingredients that you need to look out for besides wheat?

I think the answer to these questions is contained in the reason that you’re thinking about going gluten free. Let’s take a look at 4 different ways to eat gluten free, and see which one will work for you.

(Quick note: For the purposes of this article, “diet” doesn’t necessarily refer to a weight loss diet. It simply means an overall way of eating.)

SAD minus gluten – This diet doesn’t have a particular name, but it’s what most people try at first when they go gluten free. The SAD, or Standard American Diet, generally consists of 50% carbohydrate, 15% protein, and 35% fat. When people decide to go gluten free, they often unconsciously stick to these amounts, and simply replace gluten-containing carbs with new gluten free carb sources.

Is this a healthy diet? Well, the answer is “It depends.” It depends on your particular situation and your health.

If you’ve just been diagnosed with celiac disease or a similar gluten intolerance, removing gluten from your diet is, hands down, the best (and first) thing that you can do is to improve your diet and overall health. In this case, eating the “SAD minus gluten” diet is not a bad choice, especially as you’re getting your feet under you on the whole GF thing.

(That’s not to say that you should try to eat tons of carbs and nothing else when you go GF. Check out our guide to your first week of eating gluten free to get some ideas of healthy, whole food meal ideas to try out.)

Once you’ve been gluten free for a while, and seen improvements in your health, you may be inspired to continue to improve your health through other dietary changes. Removing common allergens such as milk, soy, and corn are often a reasonable next step. Some of the diets mentioned below may be good choices too.

Can I Lose Weight On A Gluten Free Diet?

If you’re trying a gluten free diet to lose weight, and you keep eating the same number of calories, and the same amounts of carbs, fat, and protein that you ate before, you’re almost certainly not going to lose weight. Removing gluten from your diet is not a magical potion for weight-loss. In fact, we can attest that you can gain quite a bit of weight if you have daily access to delicious home-made gluten free biscuits, pizza, cakes, etc.

That being said, there are weight-loss diets that are gluten free. If you’re looking to increase your energy levels, lose weight, or generally improve your health, then I recommend starting with one of the three diets below.

Slow Carb Diet – Popularized by Tim Ferris in The 4-Hour Body
, the Slow Carb Diet is designed to help you lose weight. The rules of the diet are pretty simple:

Rule #1: Avoid “white” starchy carbohydrates (or those that can be white). This means all bread, pasta, rice, potatoes, and grains. If you have to ask, don’t eat it.

Rule #2: Eat the same few meals over and over again, especially for breakfast and lunch. You already do this; you’re just picking new default meals.

Rule #3: Don’t drink calories. Exception: 1-2 glasses of dry red wine per night is allowed.

Rule #4: Don’t eat fruit. (Fructose –> glycerol phosphate –> more bodyfat, more or less.) Avocado and tomatoes are excepted.

Rule #5: Take one day off per week and go nuts. Eat anything that you want (except gluten, if you have a medical reason to avoid it). I choose and recommend Saturday.

Mary and I did the Slow Carb Diet for several months last year and had great results. We both lost significant amounts of weight, and actually enjoyed the diet. The thing that I love most about the SCD is that it is naturally gluten free six days of the week, and the only time you have to watch what you eat (in terms of gluten) is Cheat Day.

If you’ve been wondering why our Cooking School has so many “not good for your” recipes, Cheat Day is the explanation =)

Primal/Paleo Diet – Mary and I are currently on a 30-day trial of the Primal diet, and things are going great. I have a lot more energy when I eat low-carb, and I don’t crave more food a few hours after eating like I used to.

The rules of the Primal diet are somewhat more complicated than the SCD, as it encompasses more than just the diet. Sleep, exercise, and play are also addressed. As far as what you eat, the Primal diet focuses on meat, vegetables, moderate amounts of fruit, and nuts. All grains, dairy, legumes, and refined carbs are out. If you’re interested in reading more about this diet and why it works (which is really, really interesting), then this book
would be a good place to start.

The Warrior Diet – The Warrior Diet is similar to the Primal diet, but with one major change: You only eat once a day. You fast all day (although you can eat some fruit during the day if you’re really hungry), and then eat a huge meal at night.

Ori Hofmekler, the man behind the Warrior Diet, recommends a Paleo diet approach to the foods that you eat – i.e., meats, veggies, and fruit. He also says to focus on protein and fat for your big meal, and finish up with carbs if you’re still hungry.

I wouldn’t recommend that you go straight from the Standard American Diet to this one. Fasting for most of the day is very hard and painful if your body is used to receiving grain and sugar based meals on a regular basis. Now that we’ve been eating Slow Carb/Paleo for 20 months, we can comfortably fast long enough to do the Warrior Diet, and we do follow that plan on days where we are not terribly hungry or when it’s just not convenient to eat gluten free.

Summing It All Up

A gluten free diet, though it can improve your health if you have celiac or some other wheat/gluten allergy or intolerance, will not necessarily result in weight-loss. Some people will lose weight; others will not.

However, there are weight-loss diets that are inherently gluten free. These weight-loss diets are ideal for those who need to be gluten free and lose weight. There is also plenty of anecdotal evidence that these diets will improve other aspects of your health. To make it even better, these diets are all enjoyable and do not focus on calorie restrictions. You’ll probably experience carb cravings, but you shouldn’t actually be hungry. Sounds pretty good, doesn’t it?

Posted in Gluten Free Recipes, Side dishes

Gluten Free Onion Soup Mix

3/4 cup instant minced onion
1/3 cup Herb-Ox beef bouillon powder
4 teaspoons onion powder
1/4 teaspoon crushed celery seed
1/4 teaspoon sugar

Directions:
Combine all ingredients well and store in an airtight container.

Approximately 5 tablespoons of mix are equal to 1 1¼-ounce package of onion soup mix.

To make onion dip: Mix 5 tablespoons with one pint of sour cream.  Great served with some Snyders gluten free pretzels!

This makes approximately 1 1/4 cups.  

Since Lipton Onion Soup Mix changed their formulation and now has barley (gluten) I found this recipe on food.com and adapted it to make your own gluten free version!  I bet this will be much more economical too!!

Herb-Ox bouillon is gluten free and you can find it at your local Walmart!  If you want to reduce your salt intake, I believe they have a reduced sodium version as well.  Your onions, onion powder and celery seed should all be gluten free…..double check your labels to be safe.

Live and LOVE Gluten free!!

Posted in The Basics

OMG! I’ve Been Glutened!! Now What?

It’s gonna happen, no matter how safe you’ve tried to be.  You have accidentally ingested something with hidden gluten or has been cross contaminated and now you are sick.  Ugggh!  Woulda, coulda, shoulda……………yeah………we know……..but it’s done…….now what?

We all have different rituals to heal and feel better and you will have to figure out what works best for you.  Also, don’t forget everyone is different as to how long it takes to get back up and running.  One time I was been better after a day of yuck, another time it took me more than a week!  Depending on what your symptoms are, here are a few ideas to help deal until you can get back to “normal”:

First off, don’t beat yourself up about this.  It happens to all of us and probably won’t be the last time.  It is important to figure out where the gluten came from and make a mental note so that you can steer clear of whatever it is in the future.

Drink lots of water.   It is important to stay hydrated.

Sooth your tummy with some tea.  Pick one or a combo of:  Ginger, peppermint, fennel or chamomile.  Fresh is great, if not dried/teabags will work too.  All of these are great for calming the tummy, relaxing you and helping to relieve spasms, aches and gas.

Ginger – I keep candied ginger around just because and just in case.  Ginger is a wonderful little root that has all sorts of benefits like relief from inflammation, heart burn, nausea, stomach spasms and aids in digestion. Of course if you have fresh ginger and want to use that for your tea or in your food that is even better! 

Eat less and be bland! Sick to foods that are easy to digest, mashed potatoes, rice, soup, smoothies…….  Your tummy is already fighting the gluten, don’t make it work harder by trying to digest dairy, spicy or high fiber foods too.  Give it a day or three of feeling good before you start your regular eating again.

Get in a little exercise.  Key word here…….a little.  Don’t go crazy, but do some stretching or yoga.  Exercise will give you a little more energy and actually helps to detoxify your body.

Activated charcoal can help to alleviate diarrhea, bloating, gas, constipation, abdominal pain, etc.  When ingested, the activated charcoal adsorbs toxins and takes them out of the body before they can be absorbed.  Keep in mind that charcoal will absorb EVERYTHING, including medicines and vitamins you take and move it out before it gets a chance to absorb.  So you do not want to take this for days on end because while you are eliminating the toxins you are also eliminating all of the good stuff too!

Probiotics.  If you are not taking them already, now is the time to take some.  You gut is out of balance.  The “good bacteria” will help to get things back in order.  If you are not on them regularly, then take them till you feel better and keep them on hand.  If you are already taking them, up your dose for a few days.  Personally, I use FLORAJEN which for me works much better than the other ones I’ve tried.

Bentyl.  Before I realized that I was gluten intolerant, Bentyl was prescribed to me for stomach spasms.  Since being gluten free, I keep it on hand and take it when I’ve been glutened and my tummy is not cooperating.  It does not take away spasms 100%, but makes them MUCH more tolerable.

GlutenAid – This is a product at CVS that claims “CVS/pharmacy GlutenAid is specially formulated for individuals who feel unwell after eating wheat or grain and thus may have an intolerance to gluten.”  I HAVE NOT TRIED THIS.  But if you CLICK HERE there is another gluten free blogger that tried it and you can read what she experienced.  Please know that there is no cure for celiac or gluten intolerance.  The only way you can be symptom free is to completely avoid gluten.  This pill may or may not help with symptoms if you’ve been accidentally glutened and is absolutely NOT a pill to take so that you can purposely ingest gluten.  You will need to determine for yourself if you think this is worth it.

Digestive enzymes.  These help to breakdown different foods so that they can be absorbed/processed by the body.  Different enzymes help with different foods.  Some people have found this helps when they have been glutened.  Personally I have not tried this so I cannot say yay or nay.  But I will say again – if you are celiac or even gluten intolerant, this is not something that will “allow” you to eat gluten.

Ibuprofen. This can help to reduce the inflammation.  Please be sure that your brand of ibuprofen is gluten free!

I hope something in this list will help you!  Keep in mind, this too shall pass…….

Live and LOVE Gluten Free!!

Posted in Gluten Free Recipes, Side dishes

Crockpot Bacon Cheese Potatoes

Serves: 6

1/4 pound bacon, diced and fried till crisp and drained
2 medium onions, thinly sliced
4 medium potatoes, thinly sliced (or if you use a new potato then halve)
1/2 pound shredded cheddar cheese
salt and pepper
butter
Green Onions (optional)

Line crockpot with foil, leaving enough to cover the potatoes when finished – this will help them to not stick and to steam the potatoes.

Layer half each of the bacon, onions, potatoes and cheese in crockpot. Season to taste with salt and pepper and dot with butter.

Repeat layers of bacon, onions, potatoes and cheese. Dot with butter.

Cover with remaining foil.  Cover and cook on low for 10-12 hours.

Note:  Make sure your bacon is gluten-free……most are, but check the label anyway!

This recipe was originally posted on CDKitchen.com.  What a great side dish to make in the summer – won’t heat up your kitchen and will go with so many different proteins!

Posted in Product Reviews, Snacks

Wellaby’s Crackers – Classic Cheese

Wellaby’s Web site

I am rating this product ♥♥ with a score of 14 out of 20.

Appearance:  These hexagonal shaped crackers are large, measuring almost 2 ½ inches at the widest point.  Good size for appetizers.  They come in a plastic tray with two sections, surrounded by a silver sleeve in a cardboard box.  Despite all this packing, there were still quite a few broken crackers.

Flavor:  This cracker has a very mild cheese flavor.  My first thought when I tasted this was – Cheese-its, which were one of my favorites before going gluten-free.  These crackers have a similar flavor, but not nearly as intense.  Much like my beloved and missed Cheese-its, these also leave an after taste if you are eating them by themselves. 😉

Texture:  Thin, crisp, lightly salted and crunchy.  This cracker is sturdy, it would easily hold up to your favorite dip.  These also do not crumble into small pieces after taking a bite.  Being large and crunchy makes it perfect to top with spreads, meats, cheeses etc.

Price:  Average for a gluten-free product.  I bought these at my local Jewel store.  They were $3.59 for a 3.9 oz box, but I caught a sale and got them for $2.99.  If you were buying these for party appetizers you would certainly need two boxes.  In quantity comparison, a box of Carr’s® Table Water® Crackers is 4.25 oz.

My thoughts:  I was surprised by the flavor of this cracker.  It was subtle, cheesy but not over done.  I checked the label and it indicates Edam cheese.  On their Web site, I see that they have mini-crackers which I would imagine would be a great substitute for my Cheese-its!  A very nice selection of flavors to choose from as well – Feta, oregano & olive oil, parmesan & sun-dried tomato and rosemary & onion.

The cost of this product would prevent me from keeping my pantry full of these; however, I would most definitely buy them for appetizer dishes when having company.  Overall, a really good cracker, I look forward to trying the other flavors and products.

Great facts:  Family run company.  No risk of cross-contamination with these as all their products are made in a dedicated facility that solely produces and develops gluten free products.

Live and LOVE gluten-free!

My disclaimer in case you are wondering:  I do not receive any money from the manufacturers for my product reviews.  Some of these products I’ve received a sample direct from them to try them out and give my opinion. Others I’ve purchased myself in local stores to satisfy my curiosity in finding good and tasty gluten-free foods.  I will try to remain neutral, informative and will always be truthful, although you may notice I tend to get a little carried away when I really like something……..

Posted in Drinks, Gluten Free Recipes

Mojito Slush

Makes 14 Servings

3 cups water
1 cup sugar
3/4 cup fresh lime juice (from about 5 limes)
3/4 cup light rum
1/2 cup lightly packed fresh mint leaves
1 1/2 cups gluten-free ginger ale

In 1 1/2-quart saucepan, heat water and sugar over medium heat about 2 minutes or until sugar is dissolved. Cool completely, about 30 minutes.

In 8-cup blender, place sugar water, lime juice, rum and mint leaves (if smaller blender, do in batches). Cover; blend on high-speed about 20 seconds or until mint is finely chopped.

Pour mixture into 13×9-inch (3-quart) glass baking dish. Freeze 4 to 6 hours, using fork to break apart ice crystals every 2 hours.

To serve, spoon 1/2 cup mixture into each glass; pour 1/4 cup ginger ale over each. Stir. If desired, garnish with mint sprigs.

While looking for wonderful refreshing recipes for this summer on the deck, I found this at Glutenfreely.com!

Posted in Candy, Product Reviews

Black Ace Red Licorice

Since going gluten-free one of the biggest things I miss is LICORICE, specifically Twizzlers – sorry all you Red Vine fans, Twizzlers was where it was at!  Sadly since the very first ingredient is wheat, I can have them no more.  😦

Gluten-free licorice is not easy to find in stores and I have been on the hunt for a GOOD replacement.

I am rating it ♥♥ with a score of 13 out of 20.  In all fairness, the price significantly reduced its overall rating.

Appearance/size:  The small, bite-sized drops (about the size of a dime) make them very easy to eat.  They are in a bag, inside a cute little box.  It would be nice if the bag was resealable so if you were being strong, you could seal them up without worrying about them getting stale.

Flavor:  Wonderful flavor that gets stronger and fruitier as you chew!  Taste comparison – a little nugget of Hawaiian punch in your mouth.  Yummmmm!  🙂

Texture: Extremely chewy, sticking to every possible crevice in my teeth.  Uggh!  Think taffy or worse.  I suppose you can look at it this way – it kept me from eating a whole box in one sitting, so good for my diet!

Price:  I bought this 5 oz box at a local candy store for $6.50.  Expensive!

Overall, this would not be my choice for a licorice fix.  Flavor was great; texture just didn’t work for me.   I’ve had this box for about 3 weeks now and there are still a few left……..this is unheard of for a sweet-tooth like me!

The hunt continues………..in the mean time Live and LOVE gluten-free!

Posted in The Basics

What the Heck is Gluten and WHERE do I find it?

Simply put, gluten is the one of the proteins found in certain grains like wheat, barley, rye, durum, spelt, farro, graham, kamut, and semolina. 

It is the “glue” (get it? GLUEten, lol) that makes dough stretchy, makes it rise and adds that texture that is often enjoyed in regular bread.

It is VERY IMPORTANT to check your labels* each and every time you buy anything BECAUSE:

It is in the obvious foods – breads, cakes, cookies, crackers, croutons, couscous, graham crackers, pasta, pizza, stuffing, pretzels etc…

It is used as a thickener and stabilizing agent – Asian sauces, BBQ sauce, canned baked beans, canned chili, canned soup, gravy, ice cream, ketchup, mustard, pie fillings, puddings, salad dressings, sherbet, soy sauces, soup etc….

It is a flavor enhancer and flow agent so you might find it in baking powder, beer, bouillon, coated popcorn or chips, cocoa mix, dairy products, dry roasted nuts, instant flavored coffees, packaged rice mixes, seasoning packets, spice blends,  etc…

Watch out for processed foods because you can find it in cheese, fast food, hot dogs, inexpensive cold cuts, pate, ready-made foods, reduced-fat foods, sausage, self-basting poultry, soy protein meat substitutes, etc…

Bet you didn’t think you could find it in: blue cheese, candy (especially licorice), canned meats, cheese sauce, chewing gum, curry powder, extracts, frozen french fries (it’s in the coating), imitation fish (like those crab sticks),  “malt”, pickled products, shredded cheese, sour cream,  etc…

Are you shocked yet?  

Here are a few more things to think about:  body wash, body lotion, hair care products, make up, laundry detergent, lipstick, prescription medications, tea bags, toothpaste and vitamin supplements.  

How about this:  your toaster, wooden cutting board, lickable envelopes or stamps, the inside of latex or rubber gloves, paint, clay, play dough and glue!

WHY why why is it in everything?  Simple answer for most – because it is cheap.  Think about this……….what is the best way to stretch a pot of chili?  Add beans.  What is the best way for manufacturers to use less of the quality ingredient and make more product (and more money)?  Add gluten, because is cheap.

Moral of this story – READ ALL LABELS!

It was my goal to make an impact so that you can see that gluten can be found in the obvious places and not so obvious places.  If you want to feel better you will need to remove gluten completely and to do this you need to investigate anything and everything that you put IN or ON your body.  Do not be overwhelmed by this large (but partial) listing. Once you start reading every label, it will quickly become second nature to you to be able to figure out what you can and can’t have.  Don’t despair – there are gluten-free products available for most items listed above!

The biggest and most important tip I can give you is to read, read, read every label – EVERY TIME YOU BUY IT (manufacturers often change their formulas with no warning or indication).  If you can’t tell from the label, contact the manufacturer, toll-free numbers are readily available on the internet.   If after all of this you still are not sure………don’t!

NOTES:  You will notice that I did not include OATS in this listing.  It is not an oversight – there seems to be some question as to IF it has gluten.  Naturally they do not and even though it is a different protein than wheat, some Celiacs might have a problem with oats.

One of the biggest concerns is from possible cross-contamination in the growing and  processing of oats – they might be grown in fields next to wheat and barley and/or processed in the same facilities.

It is suggested that if you want to try oatmeal that you find a product that is grown in gluten-free fields and processed in gluten-free processing plants.  Bob’s Red Mill is one of these companies that make gluten-free oats, there are others – check online.

Something else to think about:  Doctors say that Celiac and gluten-intolerance is from ingested gluten – but there are so many people out there (myself included) who have problems using products with gluten on their skin, hair etc. you may want to make your own choice based on your level of sensitivity.  Personally I steer away from anything that has it!

Live and LOVE gluten-free!

When checking your labels, they will not list “gluten” as an ingredient.  You will need to learn what names to look for that have gluten.  I will be posting additional blogs on what to look for on a label.  For now a quick tip, after the ingredients you might see a bolded line that says “Allergen Information” or “Contains”.  This will be followed by a list of potential allergens.  If you see WHEAT then you know for sure to stay away!   

Posted in Gluten Free Recipes, Sweets

Banana Nutella Muffins

This recipe is FABULOUS!

Original muffins:

My gluten-free version:

 

2 cups GLUTEN-FREE flour
3/4 cup granulated sugar
3/4 teaspoon baking soda
1/2 teaspoon table salt
3 very ripe bananas, soft, darkly speckled, mashed well (about 1 1/2 cups)
1/4 cup plain yogurt
2 large eggs, beaten lightly
6 tablespoons unsalted butter, melted and cooled
1 teaspoon GLUTEN-FREE vanilla extract
1/4 cup toasted hazelnuts, coarsely chopped
1/4 cup Nutella

Heat oven to 350 degrees. Line 12 muffin cups with muffin liners or spray with non-stick cooking spray.

In a large bowl combine flour, sugar, baking soda, and salt; set aside.

In a medium bowl mix mashed bananas, yogurt, eggs, butter, and vanilla. Lightly fold banana mixture into dry ingredients with rubber spatula until just combined and batter looks thick and chunky. Fold in hazelnuts.

Divide batter equally among prepared muffin cups.  Place 1 teaspoon of Nutella on top of each muffin. Swirl with a toothpick. Bake until golden and toothpick inserted into center of muffin comes out clean, 20 to 24 minutes. Remove muffins from tin and serve.

NOTES:  Baking soda is naturally gluten-free.  Nutella is gluten-free!  Yogurt is naturally gluten-free, but because of additives, please check the label.  PLEASE CHECK your vanilla, not all extract is gluten-free – McCormicks is good, I use Madagascar Bourbon Vanilla Extract which is gluten-free but a little pricey.  I really like Pamela’s Baking mix for all of my sweet baking and have found that I can use it as a cup for cup exchange in all of my old tried and true recipes.  Also check your non-stick cooking spray – not all are gluten-free!

In this gluten-free version……..I did not swirl in the nutella.  The muffin has a banana bread texture…a bit heavier but very moist.  I use very dark bananas so the batter is darker than usual.  This muffin was excellent and I will be making this again!

A big shout out to Diane Krejci Sullivan who found this recipe at Sweet Pea’s Kitchen (http://sweetpeaskitchen.com/).  I modified it to make it gluten-free.  Thank you Christina for an amazing recipe.

Posted in Product Reviews, Snacks

Dazzles – Gourmet Oven Baked Corn

So the other day I received a package with two different flavor Dazzles – Butter and Caramel Corn.  Here is my review:

I am rating this product ♥♥♥♥ with a score of 18 out of 20.

http://buydazzles.com/index.html

Appearance:  Bite size pieces without all the cracks and crumbs you often see with chips.  While I doubt it there will be leftovers, the packaging has a zip top so that you can store them without worrying about them getting stale.

Flavor:  The butter flavored ones are very tasty, with a hint of salt (not too much like some of the store-bought puffed corn) followed by a nice buttery wallop.  The caramel corn was smooth with a buttery, sweetness that made you want more.

Texture:  The butter flavor corn melts in your mouth.  You don’t even need to chew if you don’t want to.  The caramel corn first has a crunch then a burst of sweet followed by melt in your mouth.  No hulls to get stuck between your teeth either.

Price:  This was the only bummer.  It is $5.00 for a 12″ bag of these treats (plus shipping).  However, it is understandable that having gourmet flavor choices with premium ingredients (which you can taste in every bite, especially the caramel), it is expected to be higher in price than some other snacks.

Above are all the facts I found to be true.  Now here are my thoughts – I feel this snack is worth the $5 a bag.  When I tasted the caramel corn, it actually made me close my eyes for a second!  🙂  True story.  It tasted like something that my mom might have made in her kitchen.

I checked their website to see what other flavors they offered and almost fell off my chair.  I figured that there must be some mistake in the gluten-free listing.  I actually CALLED them to verify that ALL of the flavors were gluten-free.  I spoke to a woman, who for the life of me I can’t remember her name, but she was super nice and very patient with me.  I am sure she thought I was a nut because I asked her repeatedly about gluten in different flavors and she assured me that everything they make is gluten-free.   Check out some of these flavors – Garlic, Nacho Cheddar, Three Chili White Cheddar, Jalapeño Cheddar, White Cheddar, BBQ, Ranch, Cinnamon Krunch, S’mores, Moose Krunch (chocolate, caramel and butter) Yesss!!  Seasonal flavors (not in season now but I will have to keep an eye out for them):  White Chocolate Raspberry  and White Chocolate Irish Cream – ARE YOU KIDDING ME?!  Hecky yeah!!

If you’ve been gluten-free for any length of time, you know how hard it is to find FLAVORED snacks that are not laced with gluten.  This is a great find for us!

Here are a couple more awesome facts that I REALLY appreciate about this product:  This corn is NON GMO!  There is NO MSG!  There are several no sugar added flavors so this is a great snack of diabetics too.  

Go check out this site right now and get yourself some and enjoy a snack with me!!

Live and LOVE gluten-free!

My disclaimer in case you are wondering:  I do not receive any money from the manufacturers for my product reviews.  Some of these products I’ve received a sample direct from them to try them out and give my opinion. Others I’ve purchased myself in local stores to satisfy my curiosity in finding good and tasty gluten-free foods.  I will try to remain neutral, informative and will always be truthful, although you may notice I tend to get a little carried away when I really like something…….. 😀