[personal profile] literally
Their site doesn't even mention how many ounces a bar or package in their line, which should of been a red flag for me. I read their FAQ regarding their supposed gluten-free options, they really aren't gluten-free.

Gluten Free: You may select gluten free ingredients for your bar, shake, trail mix, or cookie however, your recipe may contain traces of gluten because our kitchen also processes recipes with gluten.

Then why are they claiming on the front page of their site they have gluten-free bars available in the first place?

Our Build-a-Bar page allows you to design your bar exactly as you want, so you can create anything from high-protein, low-carb energy bars to gluten-free protein bars.

Boycott this company, and don't forget to warn others.
[personal profile] literally
This asshat decides it's a great idea to disregard customer requests for gluten-free meals, and poisons them anyway.

 Gluten Free Works quickly fires off a letter to the Attorney General of the Colorado State Department of Law.
 I don't have time to make a huge rant about it, but it really annoyed me when I saw someone blaming people who aren't celiac or allergic for adopting these diets, there are a lot of other reasons aside from life threatening conditions to avoid it, and if you're lying about the ingredients in your food your business should be shut down. Honestly I'll never understand why it's so hard to make accommodations for people who want meal variations, and if you're not willing or able to do substitutions just fucking say so and take the damn risk of losing a customer. I don't care if people are lying about their conditions, that isn't an excuse to endanger anyone's life, and it's not putting the blame where it belongs, the selfishness of the business, chef, or server.
[personal profile] literally
 Their so-called gluten-free products really aren't. Their facilities that make the gluten-free mixes are only not gluten-free, but they use the same utensils, not even bothering to avoid cross contamination!

...Those of us who eat gluten free did not indulge in the baked goods offered in the closing baking event. The rolling pins, wooden spoons, and spatulas had previously been used to make gluten-full items. One General Mills spokesperson told us that the products had been cleaned and heated to 200 degrees. When she was told that heating didn’t remove gluten, she looked at us like were looney tunes. That was yet another educational piece of the gluten-free pie for General Mills. It was an unsettling moment for sure because if that information is not known or understood, to me it raises doubts about the status of their gluten-free products.

...A General Mills spokesperson addressed their gluten-free processing and talked about the order of processing gluten-full and gluten-free items and cleaning lines. Whoa! Furtive and surprised glances were exchanged among attendees. We were all under the impression that all of the gluten-free products were manufactured in a gluten-free facility. It turns out that some products are manufactured in a gluten-free section of General Mills (with “walls”), but not a dedicated facility. A subsequent check of the wording on the Chex boxes shows that they read, “Manufactured in a dedicated gluten-free environment.” Other gluten-free products are not manufactured in this section/”dedicated environment,” but in a part of the facility with gluten-containing products, hence, the mentionof cleaning lines and processing items in a certain order. I inquired and commented more on the testing of the products and the less than 20 ppm standard, urging the use of the GFCO testing and inspection to ensure I could eat the products safely. My questions were met with quotes on Codex standards and a statement that the GFCO is fine for small organizations. That wasn’t what I wanted to hear.
[personal profile] literally
Gluten Free Gourmet Desserts & Baked Goods by Valerie Cupillard.

 I'm leafing through it right now, and while some of the ideas don't look bad, I really don't care for the gratuitous use of rice flour in these recipes, and even worse, where are binders like xantham and guar gum? Not all of these recipes contain eggs, so how do the end products stay together? And what the hell is with the essential oils (and essential oils sure as hell are not the same as nut and seed oils!)? Last time I checked you use those things for cosmetics, not ingestion. And then there is this crap about some detox diet, which I am sure is discredited somewhere-which the author decides, for God knows what reason, to base most of this book on.

 I'm only half tempted to buy it used, if only to rip off ideas in order to make much better products, but I'm not sure if it's even worth it.

[personal profile] literally
 I tried the chocolate variety, wondering yet again, why do I bother? Really, what the hell is it with these kinds of companies that use little if any salt, much less much chocolate? Do they really think once you've found out you have a food sensitivity or allergy you automatically have no sense of taste whatsoever, willing to buy anything regardless of lack of quality? I guess they really do. I ignored the fact it has soy flour because I really miss Oreos. Trust me, it's not worth it, it's too sugary for its own good, and almost flavorless.

 If anyone has any recipes for a version of this thing that doesn't suck, then by all means, let me know.


Very Gluten Free

November 2013

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