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The Bread

Over the years, Peggy experimented with several different kinds of bread for French Toast. We found Schar’s Artisan Baker White Bread to be our favorite - until we tried Schar Baguettes. Artisan Baker - we thank you for your past excellent French Toast service, but your colleague will take over the #1 slot.

A few reasons why I like the baguettes; the crust, and the overall size. I like the crust-to-center ratio. The crust gives you a nice crunch to compliment the creamy custard-like texture of the center. Also, the sturdy crust allows you to easily eat the slice with your fingers. Never know when you’ll need French Toast On the Go!

Having an unsliced loaf to work with gives us the flexibility to cut the bread to a personal preferred thickness. Too thin - the bread can fall apart [as we all know, gluten-free breads don’t need help in that area]. Too thick - the bread doesn’t cook in the middle. I like the bias cut because it allows the customization of grilled surface area - and it looks cool. Want a larger sized slice? Increase angle. As you can see in the picture, I was conservative with my angle on those slices.

French Toast Experts (FTEs), suggest the bread be slightly stale (one to two days old), and sliced about three quarters of an inch. Those guidelines may need slight modifications for gluten-free bread.




Peggy was inspired by a local restaurant’s glutenous Banana Bread French Toast. Realizing we had a couple of loaves in the freezer, she decided to try it.

Thank you Peggy & Al for sharing the banana bread!




Not wanting to waste leftover bread from March’s Sandwich-a-palooza, we stashed the Canyon Bakehouse Mountain White and Schar Artisan Baker breads in the freezer to nourish us another day - French Toast Day!




The Custard

While there are two basic ingredients - eggs & milk (or dairy-free alternative) - for optimal results, they must be in proper proportion. If there’s too much milk, the egg won’t cook resulting in wet and soggy bread. Not enough milk or too much egg, you’ll get scrambled egg toast.

FTEs suggest one egg for every one to two slices of bread, and about ¼ cup of liquid per egg. Of course the custard proportions may need some adjustment due to the size of gluten-free bread (it’s smaller), and most GF bread is dry to begin with.

FWIW - Peggy uses about two eggs per entire baguette.




Canyon Bakehouse getting the spa treatment…




…and now a tanning session.




Schar baguettes taking a few laps around the pool…




…and getting all nice and toasty after the chilly dip with their Artisan buddies in the background.




Our last contestant on “Who Wants to Get Toasted” is Peggy’s Homemade Banana Chocolate Chip bread. Saved them for last because we weren’t sure how messy the chocolate chips would get.




Mmmm, French Toasty goodness.




Our chief French Toast architect Peggy with trusty flipper in hand.





What’s French Toast without great toppings? Members brought their faves to share.

Coconut Keto Clusters and Dragon Fruit.

Never heard of either…but WOW…both were extraordinary.

Not the smartest idea, but I probably could’ve eaten this entire bag of innoFoods Coconut Keto Clusters.

Dragon fruit has been described as being mildly sweet, tasting like a blend of pear and kiwi.

Thank you Kimberly for sharing your CostCo finds!

Click the links to learn more: Pitaya Dragon Fruit, innoFoods Coconut Keto Clusters




Organic Blueberries

You just can’t go wrong fresh fruit! Love blueberries!

Thank you Donna for sharing these flavorful, antioxidant packed blue orbs!





Bananas Foster Sauce and fresh bananas

While I’ve heard of this, I’m just a small town boy and never had the opportunity to try it.

OMG - we WILL make this! I think it’s safe to say, this was a hit.

Here is Luann’s recipe: Bananas Foster Sauce Recipe.

Thank you Luann and Tony for sharing this “Nectar of the Gods”




Real Maple Syrup, Butter, and Powdered Sugar

The trifecta of French Toast toppings!

Thank you Donna for sharing the butter!




Fresh picked Daffodils

Beautiful people, beautiful food, and a beautiful table.

Thank you Don for sharing the bounty of your flower garden!




My (first) plate…

This is a collection of Canyon Bakehouse, Schar baguettes, and Schar Artisan breads topped with everything but the kitchen sink and powdered sugar.




Hmmm, looks like all the plates are empty or soon to be empty.

Gotta love our small, but fun group…





Last but not least, THANK YOU to St. Stephen’s Lutheran, ELCA (Home of the Totally Gluten-Free Communion) for opening their doors to us. <3

TOASTER BAGS REUSABLE (PACK OF 12): Coming in 3 different sizes, 4 Small Bags (5.9” x 6.7”) + 4 Medium Bags (6.7” x 7.5”) + 4 Large Bags (7.9” x 8.7”), we offer you the possibility to use them in all your appliances and with different sizes of mealsUNMATCHED QUALITY: Built using food friendly PTFE with Non Stick surface on both sides, our product is Easy to Clean and Heat Resistant, made to be used for 50 times in temperatures up to 500 °F without any worries;

MULTIPURPOSE: Kitchemy Toast Bag will work in a toaster, oven, microwave or on a grill, allowing you to heat up or cook your favorite snack or meal, either a slice of pizza, grilled cheese sandwich, some chicken nuggets and even vegetables, at home, school or office.

HEALTHY: Since we want you to live a healthier life, our gluten free Toaster Bags are the perfect choice; Reduce the risk of any allergic reaction, perfect for Celiacs; Our product is BPA free and PFOA free;

Tags: Sandwiches

If you see any of these ingredients in a USDA product…

Modified Food Starch
Starch
Food Starch
Dextrin

Call the company to verify the source as they could be derived from gluten sources.

About 80-90% of the USDA companies follow FDA allergen labeling regulations.

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For more information on label reading, please read:

“Gluten-Free Label Reading”
http://bit.ly/GIGECW-GF-Label-Reading

If you are making a turkey for a gluten-free guest, please read:

“Guide to Gluten Cross-Contact”
http://bit.ly/GIGECW-Gluten-CC

If this is your first gluten-free holiday season, you might check out our Navigating The Holidays article for some hints and tips.

"For many, the holiday season is filled with smiles, laughter and lots of merriment. However, for those with dietary restrictions, it can be the complete opposite – fear, dread and lots of worriment."

Looking for some holiday recipes?
Check out some of our favorites.

Do your hams or products have glutens in them?

All of our shipped hams, turkey breasts and whole turkeys are gluten-free! Please note: Products in our retail store are not produced in a gluten-free environment.

Do you turkeys contain gluten?

Honeysuckle White® fresh and frozen whole turkeys and bone-in turkey breasts do not contain gluten. If the turkey you purchased has gravy, our gravy does not contain gluten either. Rice flour is used in the preparation of our gravy.

Although our products are labeled in compliance with government regulations, we believe the best practice is for you to read the labels on the products to determine if the food product meets your required needs. Parents and individuals with food allergies and/or food intolerances are responsible for reading the label of all products they intend to use regardless of how the product is represented on this site. To help those dealing with gluten sensitivity or allergies, we have a provided a list detailing the wide range of products we offer that are gluten-free.

If you have any questions we would to talk to you.

Please call our Customer Service Representatives at 1-800-523-4635 or submit your question online.

Is your turkey gluten free?

Yes. Turkey does not include gluten. Our turkey deli meats are gluten-free and casein-free. However, our turkey gravy and homestyle dressing contain wheat. Please read the ingredients labels and get in touch with us with any ingredient or allergy questions.

Do your turkeys contain gluten?

Shady Brook Farms® fresh and frozen whole turkeys and bone-in turkey breasts do not contain gluten. If the turkey you purchased has gravy, our gravy does not contain gluten either. Rice flour is used in the preparation of our gravy.

Tags: Turkey, Ham, Holiday, Thanksgiving

• Wheat starch IS allowed to be included in foods labeled gluten-free as long as the final product contains less than 20 parts per million.
• The FDA considers it an ingredient processed to remove gluten.
• The FDA states: “Wheat starch, when properly manufactured, does not involve hydrolysis of the gluten and can be protein-free.
• A 2014 study out of Germany - Wheat starch has been shown to contain a wide range of gluten: from less than 5 parts per million to over 10,000 parts per million - depending on the processing.

Information about Wheat Starch
Excerpts from “3 Tips for Gluten-Free Label Reading”

A product that is labeled gluten-free may include the term “wheat” in the ingredient list (such as “wheat starch”) or in a separate “Contains wheat” statement, but the label must also include the following statement: “The wheat has been processed to allow this food to meet the Food and Drug Administration (FDA) requirements for gluten-free foods

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If “wheat starch” is an ingredient in a GFCO–certified product, the wheat has been processed to such an extent that the food meets the GFCO standard of 10 ppm or less gluten.

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About Wheat Starch

Someone allergic to wheat should avoid wheat starch. For someone avoiding gluten, wheat starch could contain gluten unless it is in a product that is certified or labeled gluten-free. In that case, the gluten in wheat starch has been processed out. As long as the product is certified or labeled gluten-free, it is safe for someone avoiding gluten.

“3 Tips for Gluten-Free Label Reading”: https://bit.ly/2S6pZe4

Tricia Thompson, MS, RD of Gluten-Free Watchdog
Excerpts from “Does Wheat Starch Belong in a Gluten-Free Diet?”
May 2017

Wheat starch is not wheat grain and it is not wheat protein. It is not intended to contain any gluten. BUT it is very difficult to completely separate the starch and protein components of wheat so small amounts of gluten remain in the wheat starch. Not all wheat starch is created equal. Depending on the extent of processing wheat starch will contain varying amounts of residual gluten.

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In 2008 I wrote the following on wheat starch (from the Gluten Free Nutrition Guide, McGraw Hill):

“… If a manufacturer of wheat starch or products containing wheat starch demonstrates through testing that its products contain less than 20 parts per million of gluten, then in theory I support their consumption by people with celiac disease.”

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BUT more is known today about testing wheat starch for gluten than was known 10 years ago

Updated opinion on wheat starch…

Because of the current limitations associated with testing wheat starch for gluten, it is the opinion of Gluten Free Watchdog that products containing wheat starch are best avoided by individuals with celiac disease.

That said, if you have celiac disease or another gluten-related disorder and you would like to eat wheat-starch based foods, it is the recommendation of Gluten Free Watchdog that you do the following:

Eat foods containing wheat starch only if the product is labeled gluten-free.

Establish with the manufacturer that the final product is tested using both a sandwich and competitive ELISA.

“Does Wheat Starch Belong in a Gluten-Free Diet?”: https://bit.ly/33Su9c0

Gluten-Free Watchdog’s “Using Wheat Starch in Gluten-Free Food” - April 2015: https://bit.ly/3hxbACi

Gluten-Free Watchdog’s “What the FDA has to say about wheat starch” - Sept 2020: https://bit.ly/33T5Af8

GlutenFreeLiving.com • Van Waffle
Excerpts from “The New Word on Wheat Starch”
February 2015

Products made with gluten-free wheat starch are absolutely safe, says Cureton, even for people with particularly high sensitivity to gluten. Wheat starch contains such a tiny amount of gluten that it doesn’t significantly add to the gluten level in the final product. But consumers have to continue to read labels, understand what they mean, and make sure anything containing wheat starch also identifies itself as gluten-free and says that the ingredient has been processed to remove gluten.

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Wheat starch in a gluten-free food may come as a surprise to U.S. consumers, but it has an established record in Europe where Dr. Schär has used it for at least 20 years, according to Anne Lee, R.D., director of nutritional services for the company’s U.S. operations in Lyndhurst, New Jersey.

Research has found no evidence that foods containing gluten-removed wheat starch harm people with celiac disease. A 2003 study at Tampere University Hospital in Finland tracked newly diagnosed patients after they adopted a gluten-free diet.

In recommending wheat starch, the authors of this study argued that minute contamination of less than 20 ppm of gluten is virtually impossible to avoid in any diet. International standards have accepted this level because it’s considered safe for the vast majority of people with celiac disease.

---

But some experts express skepticism. “I would not expect to see gluten-free wheat starch approved in Canada in the near future, but if the experience is a positive one in the United States, there may be a review of the situation in the mid to long term,” says Sue Newell, operations manager for the Canadian Celiac Association.

While wheat glucose syrup, wheat-based caramel and wheat maltodextrin—gluten-free derivatives allowed by Canadian labeling law—occur in food only in small fractions, wheat starch could contribute a higher proportion to the final food product, Newell notes. And she worries about the cumulative effect from traces of gluten in wheat starch when added to unavoidable gluten from cross-contamination.

---

The Celiac Disease Foundation supports the legislation allowing wheat starch, however. “The FDA went through a vigorous consulting process with the national groups in celiac disease, both medical and scientific, and this was the consensus: that wheat starch that has been processed to remove gluten to the FDA standard is safe for the celiac disease population,” says Marilyn Geller, chief executive officer of the foundation.

---

Authors of the Tampere University Hospital study point out wheat starch’s benefits. Compliance with a gluten-free diet is more important to recovery than avoiding trace amounts of gluten, they say. Because wheat starch improves the flavor and texture of certain foods, it can mean the difference in some people’s ability to accept such a difficult diet.

“The New Word on Wheat Starch”: https://bit.ly/3tSvJoO

Schar.com
Excerpts from “What You Should Know About Gluten Free Wheat Starch”

Wheat Free vs. Gluten Free

One thing to keep in mind when talking about wheat starch versus wheat flour is that gluten free does not necessarily mean wheat free, and vice versa. Remember, wheat starch is made from the same grain as wheat flour, it just goes through extra processing. This means that people who are intolerant or allergic to wheat – even if they are not sensitive to gluten – could have a negative reaction.

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What Gluten Free Products Use Wheat Starch?

Although gluten free wheat starch has been approved by the FDA, there is still a great deal of skepticism about it. It may comfort you to know, however, that the use of wheat starch in gluten free foods has been rigorously tested. In fact, Schär has been using it for over 20 years. When gluten free wheat starch enters the Schär facility, it goes through additional testing using the ELISA method to ensure it meets standards. In fact, more than 90% of the wheat starch Schär uses tests below 5ppm..”

---

Research has shown no evidence that foods made with gluten-removed wheat starch are harmful to people with celiac disease.

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The Bottom Line

The truth of the matter is that it is entirely your choice which food products you do and do not eat.

For the most part, wheat starch can be considered a safe ingredient as long as it is labeled gluten free. You still need to do your due diligence in reading food labels, but as long as a product is certified gluten free it is safe to eat.

“What You Should Know About Gluten Free Wheat Starch”: https://bit.ly/2QrzzaJ

Tags: Wheat Starch

If you see any of these ingredients in a USDA product…

Modified Food Starch
Starch
Food Starch
Dextrin

Call the company to verify the source as they could be derived from gluten sources.

About 80-90% of the USDA companies follow FDA allergen labeling regulations.

---

For more information on label reading, please read:

“Gluten-Free Label Reading”
http://bit.ly/GIGECW-GF-Label-Reading

If you are making a turkey for a gluten-free guest, please read:

“Guide to Gluten Cross-Contact”
http://bit.ly/GIGECW-Gluten-CC

If this is your first gluten-free holiday season, you might check out our Navigating The Holidays article for some hints and tips.

"For many, the holiday season is filled with smiles, laughter and lots of merriment. However, for those with dietary restrictions, it can be the complete opposite – fear, dread and lots of worriment."

Looking for some holiday recipes?
Check out some of our favorites.

Do your hams or products have glutens in them?

All of our shipped hams, turkey breasts and whole turkeys are gluten-free! Please note: Products in our retail store are not produced in a gluten-free environment.

Do you turkeys contain gluten?

Honeysuckle White® fresh and frozen whole turkeys and bone-in turkey breasts do not contain gluten. If the turkey you purchased has gravy, our gravy does not contain gluten either. Rice flour is used in the preparation of our gravy.

Although our products are labeled in compliance with government regulations, we believe the best practice is for you to read the labels on the products to determine if the food product meets your required needs. Parents and individuals with food allergies and/or food intolerances are responsible for reading the label of all products they intend to use regardless of how the product is represented on this site. To help those dealing with gluten sensitivity or allergies, we have a provided a list detailing the wide range of products we offer that are gluten-free.

If you have any questions we would to talk to you.

Please call our Customer Service Representatives at 1-800-523-4635 or submit your question online.

Is your turkey gluten free?

Yes. Turkey does not include gluten. Our turkey deli meats are gluten-free and casein-free. However, our turkey gravy and homestyle dressing contain wheat. Please read the ingredients labels and get in touch with us with any ingredient or allergy questions.

Do you turkeys contain gluten?

Shady Brook Farms® fresh and frozen whole turkeys and bone-in turkey breasts do not contain gluten. If the turkey you purchased has gravy, our gravy does not contain gluten either. Rice flour is used in the preparation of our gravy.

Tags: Turkey, Ham, Holiday, Thanksgiving

On September 14th, 2020, Gluten-Free Watchdog presented their first-of-its-kind study to the Association of Official Analytical Collaboration (AOAC) International. This study measured the amounts of gluten found in gluten-free foods when cooked in fryers that previously fried gluten-containing foods.

Like the study above, Gluten-Free Watchdog shows that gluten cross contact in shared fryers is problematic for individuals with gluten-related disorders.

“Gluten-free foods cooked in shared fryers with wheat: A pilot study assessing gluten cross contact.”

Tags: Temperature, GFWD French Fry Study, Gluten Destruction, Heat, Destruction of Gluten By Heat

Hidden Danger of “Grain Free” Food Companies Don’t Want You to Know
by Jennifer Fugo of GlutenFreeSchool.com
Jennifer’s excellent article explores several facets - benefits and the hidden danger - of grain-free foods.

“Grain Free” doesn’t mean gluten-free.”

“Grain free is not (nor may ever be) a safe substitute for gluten free, nor is any sort of paleo certification labeling.“

Full Article: http://bit.ly/1mJMakK

Grain-free diets are known by several different names: Specific Carbohydrate Diet (SCD), Caveman, Ancestral, Paleolithic, Gut and Psychology Syndrome Diet (GAPS), Autoimmune Paleo Diet (AIP), Wheat Belly.

These diets tout a host of benefits that extend beyond a traditional gluten-free diet. Many members of the gluten-free community feel best when they’re grain-free as well.

By definition, grain-free should be gluten-free. “Gluten” is the generic name for the various proteins found in grains. You ditch the grains, you ditch the gluten. It’s a no-brainer! Um, not so fast Slick…

The purpose of this article is to make you aware of an important fact that is not always discussed by the proponents of grain-free diets.

Don't be lulled into a false sense of gluten-free safety by a grain-free food - even though it may be “Paleo Certified”. Sure, the food itself may be naturally gluten-free, but gluten-cross contamination could still be a threat. My concern is for those who may not know to be concerned about cross contact. The unknowing may wonder why they’re not feeling better while being grain-free due to gluten contamination.

Gluten contamination of grains, seeds, and flours in the United States: a pilot study - July 2010

Tricia Thompson, MS, RD, Ann Lee, EdD(c), RD, LD, and Thomas Grace

This study tested twenty-two single ingredient naturally gluten-free grains, seeds and flours.

“Seven of 22 samples (32%) contained mean gluten levels >/=20 ppm”

“Gluten contamination of inherently gluten-free grains, seeds, and flours not labeled gluten-free is a legitimate concern.”

Read more: http://bit.ly/1OQVXSN

Tags: Grain-Free, Gluten Cross Contamination

May Contain, Manufactured in a facility, etc
Voluntary Food Allergen Advisory Statements

Updated March 30th 2018

For an in-depth look label reading, please see:

"Gluten-Free Label Reading"
http://bit.ly/GIGECW-GF-Label-Reading

You may find a product labeled “Gluten-Free and Wheat-Free” that bears a GFCO gluten-free certification logo, but, it also has a “May contain traces of” statement that includes wheat. WHOA!

Believe it or not, this product is in compliance with current FDA Food Allergen Labeling and consumer Protection Act of 2004 (FALCPA) labeling laws.

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“Contains” statements address the top eight food allergens found in the product as ingredients. (Mandatory)

“May Contain” statements address potential, inadvertent cross contamination due to processing/packaging. (Voluntary)

Gluten-Free labeling supersedes voluntary advisory statements.

“

Q: The ingredient list contains no gluten, but there's a statement about “Processed in the same facility as...”or “Processed on the same equipment as...” what do you do?

A: That’s a voluntary advisory statement designed for people with IgE allergies. Many companies use it as a “CYA”. No meaning for celiacs. A group of RD's determined that it would reckless of them to suggest that statement should be used to determine gluten-free status. If you have an IgE (anaphylactic reaction), you need to think about it.

A "Contains..." statement is an allergen statement and required by law. "May Contain" is not an allergen statement.”

Source: 2010 HealthNow Gluten Sensitivity & Celiac Forum DVD

I reached out to Aldi's to ask about this product. On May 15th, 2015, the Quality Control Supervisor from Subco Foods in Sheboygan, WI (the company that does the pudding) called me. I asked about the production lines for this product - did they run any gluten products on this line?

Tamela’s answer was very thorough! The pudding lines are dedicated - only pudding is done on them - nothing else - no gluten. They test raw materials for gluten coming into the plant - they test during production and they also send samples out to a private lab for finished product testing. Between pudding flavor runs (vanilla/chocolate/etc), they follow a strict teardown and cleaning process. They are very serious about food allergens.

Also the pudding lines are isolated from their jello lines. She said they do not want dairy getting into the jello lines.


So, what do we do with products like this? Call the manufacturer to ask questions. Ask about the facilities, the production lines, and their policies and procedures for allergen handling. If they do not answer the questions to your satisfaction, find another manufacturer with a similar product that does meet your needs.

.

Here's what they found…

• 14/328 (4%) labeled gluten-free products contained a level of gluten of at least 20 p.p.m. Of these products, 12/14 (86%) did not include an allergen advisory statement for wheat or gluten on product packaging.

• The 14 products that contained a level of gluten of at least 20 p.p.m. included two beverages, one spice, and 11 grain-based foods. Of the grain-based foods, 5/11 (45%) were oat products.

• 31/328 (9%) foods tested for gluten included an allergen advisory statement for wheat or gluten on product packaging. Three of these 31 (10%) products contained quantifiable gluten of at least 5 p.p.m.

SUMMARY
On the basis of this retrospective data analysis, the use of allergen advisory statements (regardless of type) on foods labeled gluten-free was not indicative that a food was out of compliance with the gluten-free label ing rule. Due to the current lack of federal regulations for allergen advisory statements, consumers with celiac disease and other gluten-related disorders should not make gluten-free purchasing decisions based solely on the presence or absence of an allergen advisory statement for wheat.

Some other notable information in this paper…

One issue that may be causing mistrust among gluten-free consumers when products contain both a gluten-free claim and a precautionary statement for wheat is the lack of required testing for foods labeled gluten-free. In the US,while foods must contain <20 p.p.m. of gluten to be labeled gluten-free, testing is not included in the FDA’s codified rule.

Increased education is needed to advise consumers that a gluten-free claim applies to gluten that may be in a product due to ingredients and cross-contact. Under the gluten-free labeling rule, a gluten-free claim on product packaging means the food must comply with all criteria of the rule,including containing <20 p.p.m. of gluten. This is true regardless of the presence or absence of an allergen advisory statement for wheat [2].

When combining the results of both studies…

4/45 (9%) products that DID include an allergen advisory statement for wheat or gluten on product packaging contained quantifiable gluten.

52/384 (14%) products that did NOT include an allergen advisory statement for wheat or gluten on product packaging contained quantifiable gluten.

The FDA should strongly consider regulating allergen advisory statements, especially in light of the Food Safety Modernization Act.

Read more: http://bit.ly/2GWIaM2

A handy one page summary of the study. Click image for full PDF

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Some other useful information found in this study…

In terms of foods labeled gluten-free, consumers are advised to trust the label regardless of allergen advisory statements for wheat or gluten. This is due to the gluten-free labeling rule applying to both gluten in ingredients and gluten that may be found in a product due to cross contact. However, when it comes to foods not labeled gluten-free but appearing to be "gluten-free" based on ingredients, there are no established guidelines for individuals with celiac disease on whether they should avoid products with allergen advisory statements for wheat or gluten.

Increased education is also required to let consumers know that FALCPA includes ingredients only and does not include allergens that may be in a product unintentionally due to cross contact. Increased education is also needed to let consumers know that a gluten-free label applies to gluten that may be in a product due to ingredients and cross contact and that regardless of the source of gluten the product must contain less than 20 p.p.m. gluten.

A handy one page summary of the study. Click image for full PDF

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To learn more about this confusing matter, please watch these excellent Q&A videos from Gluten-Free Watchdog.

Can Foods Labeled Gluten-Free
Include a Contains Statement for Wheat?

http://bit.ly/1XksHWB

Can Foods Labeled Gluten-Free
Include a May Contain Statement for Wheat?

http://bit.ly/1TzClPJ

May Contain Statements for Wheat:
Part Two aka Aldi’s Cheesecake

http://bit.ly/1T52ohT

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“‘May Contains’ on Food Labels: What You Need to Know"
By: Claire Gagné
http://bit.ly/27fg1ok

“Advisory labels or “may contains” (also called precautionary warnings) alert customers that traces of an allergenic food might unintentionally have wound up in a packaged food.

This inadvertent cross-contact can occur because of shared processing lines or baking equipment, or because workers use the same gloves while producing a number of products.

– The wording of the warning label does not give an indication as to the risk of the allergen being present.

– Because advisory labels are voluntary, there is no guarantee products without these warnings will not contain traces of allergens. If you are ever unsure about a packaged food, Allergic Living suggests calling the manufacturer to find out about its food allergy management practices. If company representatives can’t adequately answer your questions, avoid the food.”

Read More…

Updates:
3/30/18 - Updated to include "When foods contain both a gluten-free claim and an allergen advisory statement for wheat…" paper

10/20/16 - Updated to include "Allergen advisory statements for wheat: do they help US consumers with celiac disease make safe food choices?"

Tags: May Contain Statements, Voluntary Food Allergen Advisory Statements, FDA FALCPA, Label Reading, Allergen Advisory Statements

Tags: Purity Protocol Oats, Gluten-Free Oats, Mechanically Separated Oats, Optically Separated Oats, GF Harvest Oats, Gluten-Free Watchdog

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Updated: 12/10/15 - Fixed Gluten-Free Living link for Ingredients.

Tags: Ground Spices, Gluten Cross Contamination, Confusing Ingredients