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Download the entire New Family Guide (PDF 354k)
Frequently Requested Topics from The New Family Guide:
- What is Celiac Disease and the Gluten-Free Diet?
Adverse Affects from Eating Gluten
R.O.C.K. Families Gastroenterologists
Essentials for a Gluten-Free Kitchen
What is Celiac Disease and the Gluten-Free Diet?
Celiac Disease (CD) is used to reference the general requirement to avoid gluten in the diet. The terms replaced are:
celiac sprue, coeliac disease, dermatitis herpetiformis (DH) and gluten sensitive enteropathy (GSE). Diseases that
can be associated with celiac disease include lactose intolerance, dermatitis herpetiformis, insulin dependent
diabetes mellitus (IDDM), systemic lupus erythematosus, thyroid disease and autoimmune disorders.
Gluten is a general term used to describe the protein found in certain grains or their by-products. The major grains
that are avoided are: wheat, rye, some oats, barley and malt.
previously diagnosed with celiac disease improved during World War II when grain products were in short supply.
previously diagnosed with celiac disease improved during World War II when grain products were in short supply.
When grains became more plentiful after the war, the incidence of celiac disease returned to its pre-war levels. In
1954, Paulley first described the intestinal lesion, villus atrophy, in patients with celiac disease. Cyrus L. Rubin and
co-workers in the United States demonstrated in 1958 that celiac disease in children and adults were identical
disorders. In the 1980`s, Michael Marsh and co-workers in Manchester, England, emphasized the role of the immune
system in causing intestinal injury in celiac disease.
system in causing intestinal injury in celiac disease.
This is a disease in which the lining of the small intestine is damaged in response to ingestion of gluten and similar
proteins that are found in wheat, rye, oats and barley and other grains including hybrid grains such as triticale, spelt
and kamut.
The symptoms children displayed prior to diagnosis with Celiac Disease included some or all of the following:
vomiting, diarrhea, abdominal pain, loss of appetite, failure to thrive, a distended abdomen, short stature,
developmental delays, unusual behavior changes or dental enamel defects.
The exact cause of celiac disease is unknown. The development of celiac disease requires a genetically
predisposed person to be eating wheat, rye, some oats, barley and malt. Even if these two factors are present, celiac
disease may not develop until a trigger factor starts the abnormal immune system response. Sometimes, a viral
illness appears to be that trigger. Celiac disease causes the intestine`s villi to become flattened and lose the ability
to absorb nutrients. Weight loss, anemia and vitamin deficiencies may occur as a result of the malabsorption
(inadequate absorption of nutrients from the intestinal tract). After exposure to gluten, intestinal damage may develop
within a few months or may be postponed for several years.
Because the exact cause is unknown, there is no way known to prevent the development of celiac disease. However,
awareness of risk factors (such as a family member with the disorder) may increase the chance of early diagnosis
and treatment.
There are screening blood tests that can help your doctor diagnose this disease. It is necessary to have these blood
tests before you start a gluten-free diet. If you have dermatitis herpetiformis (an itchy blistery skin problem) you have
celiac disease. The diagnosis is confirmed with a biopsy obtained through an endoscopic tube that is put into your
intestine.
Total withdrawal of gluten from the diet permits the intestinal mucosa to heal and results in a disappearance of the
symptoms of celiac disease. Initially, irritability goes away and appetite improves, usually within a matter of days
following withdrawal of dietary gluten (although for some people it may take weeks or months). Over a matter of
weeks or months, weight gain resumes and diarrhea decreases. Several months later, growth in height returns as
abdominal swelling disappears. Blood tests eventually come back to normal, too. These improvements in overall
health and appearance of an affected person occur long before there has been healing of the intestinal damage.
Source: www.enabling.org/ia/celiac/index.html
Celiac Disease (CD) is used to reference the general requirement to avoid gluten in the diet. The terms replaced are:
celiac sprue, coeliac disease, dermatitis herpetiformis (DH) and gluten sensitive enteropathy (GSE). Diseases that
can be associated with celiac disease include lactose intolerance, dermatitis herpetiformis, insulin dependent
diabetes mellitus (IDDM), systemic lupus erythematosus, thyroid disease and autoimmune disorders.
Gluten is a general term used to describe the protein found in certain grains or their by-products. The major grains
that are avoided are: wheat, rye, some oats, barley and malt.
previously diagnosed with celiac disease improved during World War II when grain products were in short supply.
previously diagnosed with celiac disease improved during World War II when grain products were in short supply.
When grains became more plentiful after the war, the incidence of celiac disease returned to its pre-war levels. In
1954, Paulley first described the intestinal lesion, villus atrophy, in patients with celiac disease. Cyrus L. Rubin and
co-workers in the United States demonstrated in 1958 that celiac disease in children and adults were identical
disorders. In the 1980`s, Michael Marsh and co-workers in Manchester, England, emphasized the role of the immune
system in causing intestinal injury in celiac disease.
system in causing intestinal injury in celiac disease.
This is a disease in which the lining of the small intestine is damaged in response to ingestion of gluten and similar
proteins that are found in wheat, rye, oats and barley and other grains including hybrid grains such as triticale, spelt
and kamut.
The symptoms children displayed prior to diagnosis with Celiac Disease included some or all of the following:
vomiting, diarrhea, abdominal pain, loss of appetite, failure to thrive, a distended abdomen, short stature,
developmental delays, unusual behavior changes or dental enamel defects.
The exact cause of celiac disease is unknown. The development of celiac disease requires a genetically
predisposed person to be eating wheat, rye, some oats, barley and malt. Even if these two factors are present, celiac
disease may not develop until a trigger factor starts the abnormal immune system response. Sometimes, a viral
illness appears to be that trigger. Celiac disease causes the intestine`s villi to become flattened and lose the ability
to absorb nutrients. Weight loss, anemia and vitamin deficiencies may occur as a result of the malabsorption
(inadequate absorption of nutrients from the intestinal tract). After exposure to gluten, intestinal damage may develop
within a few months or may be postponed for several years.
Because the exact cause is unknown, there is no way known to prevent the development of celiac disease. However,
awareness of risk factors (such as a family member with the disorder) may increase the chance of early diagnosis
and treatment.
There are screening blood tests that can help your doctor diagnose this disease. It is necessary to have these blood
tests before you start a gluten-free diet. If you have dermatitis herpetiformis (an itchy blistery skin problem) you have
celiac disease. The diagnosis is confirmed with a biopsy obtained through an endoscopic tube that is put into your
intestine.
Total withdrawal of gluten from the diet permits the intestinal mucosa to heal and results in a disappearance of the
symptoms of celiac disease. Initially, irritability goes away and appetite improves, usually within a matter of days
following withdrawal of dietary gluten (although for some people it may take weeks or months). Over a matter of
weeks or months, weight gain resumes and diarrhea decreases. Several months later, growth in height returns as
abdominal swelling disappears. Blood tests eventually come back to normal, too. These improvements in overall
health and appearance of an affected person occur long before there has been healing of the intestinal damage.
Source: www.enabling.org/ia/celiac/index.html
Damage Caused when a Celiac Eats Gluten
When individuals with CD ingest gluten, the villi, tiny, hair-like projections in the small intestine that absorb nutrients
from food, shrink or disappear. This is a destructive immunological reaction to gluten. Damaged villi interferes with
the body`s ability to absorb basic nutrients -- proteins, carbohydrates, fats, vitamins, minerals, and, in some cases,
water and bile salts. If CD is left untreated, damage to the small bowel can be chronic and life threatening, causing
an increased risk of associated disorders -- both nutritional and immune related. Some long-term conditions that can
result from untreated CD: Iron deficiency Anemia Osteoporosis Vitamin K deficiency associated with risk for
hemorrhaging Vitamin and mineral deficiencies Central and peripheral nervous system disorders -- usually due to
unsuspected nutrient deficiencies Pancreatic insufficiency Intestinal Lymphomas and other GI malignancies Other
food sensitivities/lactose intolerance Other associated autoimmune disorders: Dermatitis Herpetiformis (DH)
Insulin-dependent Diabetes Mellitus Thyroid Disease Systemic Lupus Erythematosus IgA Nephropathy & IgA
Deficiency Primary Biliary Cirrhosis Less commonly linked to CD: Chronic Active Hepatitis Scleroderma Myasthenia
Gravis Addison`s Disease Rheumatoid Arthritis Sjogren`s Syndrome Down`s Syndrome
Back to Top
When individuals with CD ingest gluten, the villi, tiny, hair-like projections in the small intestine that absorb nutrients
from food, shrink or disappear. This is a destructive immunological reaction to gluten. Damaged villi interferes with
the body`s ability to absorb basic nutrients -- proteins, carbohydrates, fats, vitamins, minerals, and, in some cases,
water and bile salts. If CD is left untreated, damage to the small bowel can be chronic and life threatening, causing
an increased risk of associated disorders -- both nutritional and immune related. Some long-term conditions that can
result from untreated CD: Iron deficiency Anemia Osteoporosis Vitamin K deficiency associated with risk for
hemorrhaging Vitamin and mineral deficiencies Central and peripheral nervous system disorders -- usually due to
unsuspected nutrient deficiencies Pancreatic insufficiency Intestinal Lymphomas and other GI malignancies Other
food sensitivities/lactose intolerance Other associated autoimmune disorders: Dermatitis Herpetiformis (DH)
Insulin-dependent Diabetes Mellitus Thyroid Disease Systemic Lupus Erythematosus IgA Nephropathy & IgA
Deficiency Primary Biliary Cirrhosis Less commonly linked to CD: Chronic Active Hepatitis Scleroderma Myasthenia
Gravis Addison`s Disease Rheumatoid Arthritis Sjogren`s Syndrome Down`s Syndrome
Back to Top
R.O.C.K. Families Gastroenterologists
Minnesota Gastroenterology, P.A.
Pediatric Division
2200 University Avenue West
Suite 120
St. Paul, Minnesota 55102
612-870-5438
Dr. R. Arumugam M.D.
Dr. David A. Ferenci M.D.
Dr. Michelle S. Kennedy M.D.
Dr. Richard J. Stafford M.D.
Dr. David Wiechmann M.D.
Dr. Kim Price R.N. C.M.P.
Minnesota Gastroenterology, P.A.
Mayo Clinic
200 First St. SW
Rochester, MN 55905
507-284-2141
Dr. Mounif El Youssef M.D.
University of Minnesota, P.A.
Fairview University Medical Center
Pediatric Specialty Clinic
420 Delaware Street SE
Minneapolis, MN 55455
612-626-6777
Dr. Deborah Goldman M.D.
Dr. Khalid Khan M.D.
Dr. Sarah Schwartzenberg M.D.
Dr. Harvey Sharp M.D.
Back to Top
Minnesota Gastroenterology, P.A.
Pediatric Division
2200 University Avenue West
Suite 120
St. Paul, Minnesota 55102
612-870-5438
Dr. R. Arumugam M.D.
Dr. David A. Ferenci M.D.
Dr. Michelle S. Kennedy M.D.
Dr. Richard J. Stafford M.D.
Dr. David Wiechmann M.D.
Dr. Kim Price R.N. C.M.P.
Minnesota Gastroenterology, P.A.
Mayo Clinic
200 First St. SW
Rochester, MN 55905
507-284-2141
Dr. Mounif El Youssef M.D.
University of Minnesota, P.A.
Fairview University Medical Center
Pediatric Specialty Clinic
420 Delaware Street SE
Minneapolis, MN 55455
612-626-6777
Dr. Deborah Goldman M.D.
Dr. Khalid Khan M.D.
Dr. Sarah Schwartzenberg M.D.
Dr. Harvey Sharp M.D.
Back to Top
Essentials for a Gluten-Free Kitchen
The following is a list of items that we feel are essential to equip your kitchen for gluten-free cooking: Food items:
Kitchen equipment:
The following is a list of items that we feel are essential to equip your kitchen for gluten-free cooking: Food items:
- Rice flours ( Regular grind, oriental grind, sweet and brown rice flour )
- Soy flour
- Potato starch flour (not the same as Potato Flour)
- Tapioca starch flour
- Corn starch
- Xanthan gum (available at most co-ops or by mail order)
- Corn meal
- Gluten-free yeast (Red Star)
- Gluten-free corn flakes (Nature`s Path Honey`d Corn Flakes - used for breading)
- Gluten-free vanilla (McCormick - real or imitation)
- Gluten-free pastas (various types)
- Gluten-free cold cereals
- Health Valley rice crackers
- Gluten-free chicken and beef broth
- Separate containers of sandwich spreads such as butter, peanut butter, jelly, mayonnaise, etc. to eliminate
the risk of bread crumb contamination. Keep these items separate so they are only used for gluten-free
breads. Purchasing these items in squeeze bottles is a good idea.
Kitchen equipment:
- Kitchen Aid Mixer
- Toaster (to be used for gluten-free products only)
- Gluten-free cookbooks
Baking Tips
The following are tips for baking with gluten-free flours:
Follow these rules when using xanthan gum:
Time Saving Tips:
The following are tips for baking with gluten-free flours:
- Maintain a separate flour sifter for gluten-free flours.
- When using a combination of gluten-free flours, mix them together thoroughly before adding them to other
ingredients. - Gluten-free flours should be stirred lightly before measuring and sifted after measuring.
- Soy flour is better when combined with one or more other flours because of its oily texture and distinctive flavor.
- Chocolate chips, dried fruits and nuts improve the texture of baked products made with gluten-free flours;
frosting tends to improve their flavor and moisture-retaining qualities. - Gluten-free baked products usually have a better texture when made in small sizes, i.e. cupcakes and
muffins, instead of cakes and loaves. - Baked goods from gluten-free flours sometimes brown too quickly. Making small-sized items helps as the
insides bake as quickly as the outside. Or, be prepared to cover with foil part way through the baking time. - Gluten-free baked products tend to dry out quickly. Store them tightly wrapped in the refrigerator or preferably,
in the freezer. - Gluten-free breads taste better toasted.
- Different brands of the same type of flour may work differently. You should experiment quite a bit to achieve the
best results. - Potato starch flour produces better baked products than potato flour.
- There are various grades of rice flour from coarse to fine. Finely ground white rice flour gives more lift to baked
products. - Rice polish causes muffins, breads and cakes to be lighter and gives baked goods a great taste.
- Use recipes with heavy binding abilities such as gluten-free sour cream, yogurt, pumpkin, peanut butter, etc.
- Add extra eggs.
- Use xanthan gum to improve gluten-free baked products. Many of the recipes for baked products call for
xanthan gum. Most people know it as an ingredient on the labels of salad dressings, puddings, cake mixes,
etc. The wonder of it is what it can do for gluten-free baked goods. Baked products that include xanthan gum
hold together better…they are not as crumbly and do not have the grainy texture usually associated with gluten-
free baked goods.
Follow these rules when using xanthan gum:
- Mix it in well with the flours being used in the recipes, preferably sifted with the flour.
- Beat it in with all ingredients very thoroughly, 2-3 minutes with heavy duty mixer on high.
- Use it in these proportions:
- Cake ¼ tsp. per cup of GF flour
- Bread 1 tsp. per cup of GF flour
Time Saving Tips:
- Slice cooled loaf bread and freeze two slices together in quart-sized freezer bags with a layer of wax paper in
between. Then take out one or two slices as needed from freezer. - Slice buns in half before freezing.
- Keep a slice of frosted cake, frosted brownie, or cupcakes in freezer for last-minute party invites.
- Individually wrap carmel rolls before freezing, so you can take out one at a time.
- Make double batches of things like chicken fingers, pigs in a blanket, enchiladas, etc. and freeze for later
reheating. - Freeze small amounts of leftovers in single-serving microwavable containers for travel or lunches.
Gluten-Free Flour Types
The following are examples of gluten-free flours. Remember, these do not exchange in equal amounts with wheat
flour.
White Rice Flour
A standby for cooking. A white flour milled from polished white rice, this has a bland flavor that does not distort the
taste of the baked product. Often combined with another gluten-free flour because baked items made with only rice
flour tend to have a rather gritty texture. This keeps well so it can be bought in quantity.
Brown Rice Flour
A flour milled from the unpolished rice, this is bran-flavored and great for some breads, muffins and cookies where
the bran taste is desired. This flour is high in nutrient value but, because there are oils in the bran, it has a much
shorter shelf life and tends to become stronger tasting as it ages. Purchase fresh flour and store in the freezer for
longer life.
*White rice flour and brown rice flour are interchangable except in some recipes where the white color is important.
Rice Bran
As the name implies, this is the bran flour obtained from polishing brown rice. It rates high in minerals, vitamin B,
vitamin E, protein and fiber. Is sometimes added to cookies, muffins and some breads. This, too, has a short shelf
life because of the high amount of oils, so it is best to buy it as needed. Don`t store it for long except in the freezer.
Sweet Rice Flour
This flour, made from a glutinous rice (does not contain gluten) often called "sticky rice", is an excellent thickening
agent. It is especially good for sauces that are to be refrigerated or frozen, as it inhibits separation of the liquids.
Rice Polish
This is a soft, fluffy, cream-colored flour made from the hulls of brown rice. Like rice bran, it has a high concentration
of minerals and B vitamins. And like rice bran, it has a short shelf life.
Potato Starch Flour
A very fine white flour with a bland taste, excellent for baking when combined with other flours. This is also a good
thickening agent for cream soups, but it must be mixed with water first and you should use about half the amount you
would need of a wheat flour. This keeps well and can be bought in quantity.
Potato Flour
Do not confuse this with potato starch. This is a heavy flour with a definite potato taste. When this is called for in a
recipe, it can often be replaced with Potato Buds or mashed potatoes.
Tapioca Flour
A very light, white, velvety flour obtained from the cassava root, this imparts a bit of "chew" to baked goods and is
excellent used in small quantities with other flours for most baking. Often used in almost equal parts in recipes
where "chew" is desirable such as english muffins, french bread and pizza crust. This keeps well so it can be bought
in quantity.
Soy Flour
A yellow flour having high protein and fat content, this has a nutty flavor and is most successful when used in
combination with other flours in baked products that contain fruit, nuts or chocolate. It also is excellent in waffles for
its distinctive taste. Purchase this in small quantities (and keep it in the freezer) as it too, has a shorter shelf life than
white rice flour and potato starch.
Cornstarch
A refined starch obtained from corn. It makes a clear thickening for puddings and fruit sauces. It is also used in
combination with other flours in baking.
Xanthan Gum
A powder milled from the dried cell coat of a microorganism called Xanthomonas campestris grown under laboratory
conditions It works as an excellent substitute for the gluten in yeast breads made from flours other than wheat.
Guar Gum
A powder derived from the seed of the plant Cyamopsis tetragonolobus. This can often be purchased in health food
stores, but since it has a high fiber content and is sometimes used as a laxative, one should be aware that when
used in baking, it can cause distress to some people whose digestive systems are sensitive.
Listing of ratios for making the standard Bette Hagman flour mix:
6 parts regular grind white rice flour
2 parts potato starch flour
1 part tapioca flour
Back to Top
Source: Bette Hagman cookbooks
The following are examples of gluten-free flours. Remember, these do not exchange in equal amounts with wheat
flour.
White Rice Flour
A standby for cooking. A white flour milled from polished white rice, this has a bland flavor that does not distort the
taste of the baked product. Often combined with another gluten-free flour because baked items made with only rice
flour tend to have a rather gritty texture. This keeps well so it can be bought in quantity.
Brown Rice Flour
A flour milled from the unpolished rice, this is bran-flavored and great for some breads, muffins and cookies where
the bran taste is desired. This flour is high in nutrient value but, because there are oils in the bran, it has a much
shorter shelf life and tends to become stronger tasting as it ages. Purchase fresh flour and store in the freezer for
longer life.
*White rice flour and brown rice flour are interchangable except in some recipes where the white color is important.
Rice Bran
As the name implies, this is the bran flour obtained from polishing brown rice. It rates high in minerals, vitamin B,
vitamin E, protein and fiber. Is sometimes added to cookies, muffins and some breads. This, too, has a short shelf
life because of the high amount of oils, so it is best to buy it as needed. Don`t store it for long except in the freezer.
Sweet Rice Flour
This flour, made from a glutinous rice (does not contain gluten) often called "sticky rice", is an excellent thickening
agent. It is especially good for sauces that are to be refrigerated or frozen, as it inhibits separation of the liquids.
Rice Polish
This is a soft, fluffy, cream-colored flour made from the hulls of brown rice. Like rice bran, it has a high concentration
of minerals and B vitamins. And like rice bran, it has a short shelf life.
Potato Starch Flour
A very fine white flour with a bland taste, excellent for baking when combined with other flours. This is also a good
thickening agent for cream soups, but it must be mixed with water first and you should use about half the amount you
would need of a wheat flour. This keeps well and can be bought in quantity.
Potato Flour
Do not confuse this with potato starch. This is a heavy flour with a definite potato taste. When this is called for in a
recipe, it can often be replaced with Potato Buds or mashed potatoes.
Tapioca Flour
A very light, white, velvety flour obtained from the cassava root, this imparts a bit of "chew" to baked goods and is
excellent used in small quantities with other flours for most baking. Often used in almost equal parts in recipes
where "chew" is desirable such as english muffins, french bread and pizza crust. This keeps well so it can be bought
in quantity.
Soy Flour
A yellow flour having high protein and fat content, this has a nutty flavor and is most successful when used in
combination with other flours in baked products that contain fruit, nuts or chocolate. It also is excellent in waffles for
its distinctive taste. Purchase this in small quantities (and keep it in the freezer) as it too, has a shorter shelf life than
white rice flour and potato starch.
Cornstarch
A refined starch obtained from corn. It makes a clear thickening for puddings and fruit sauces. It is also used in
combination with other flours in baking.
Xanthan Gum
A powder milled from the dried cell coat of a microorganism called Xanthomonas campestris grown under laboratory
conditions It works as an excellent substitute for the gluten in yeast breads made from flours other than wheat.
Guar Gum
A powder derived from the seed of the plant Cyamopsis tetragonolobus. This can often be purchased in health food
stores, but since it has a high fiber content and is sometimes used as a laxative, one should be aware that when
used in baking, it can cause distress to some people whose digestive systems are sensitive.
Listing of ratios for making the standard Bette Hagman flour mix:
6 parts regular grind white rice flour
2 parts potato starch flour
1 part tapioca flour
Back to Top
Source: Bette Hagman cookbooks
Where to Shop - Some Local Sources of Gluten-Free Food in the Twin Cities
(Ask for gluten free product lists when shopping at co-ops)
Anoka - Lakewinds Natural Foods
1917 2nd Ave. S.
763-427-4340
Burnsville - Valley Natural Foods
13750 Country Road 11
952-891-1212
Chanhassen - Lakewinds Natural Foods
435 Pond Promenade
Chanhassen, MN
952-697-3366
Cambridge - Mom`s Co-op/MN Organic Merc. Food Co-op
763-689-4640
Eagan - Bittersweet Bakery
2105 Cliff Rd.
651-686-0112
- Call ahead to order
Elk River - Coburn`s
19425 Evans St.
763-441-1400
Minneapolis -
Linden Hills Food Co-op, 4306 Upton Ave. S. 612-922-1159
North County Co-op, 2813 West 43rd Street. 612-338-3110
Seward Co-op Grocery, 2111 E. Franklin Ave. 612-338-2465
Wedge Community Food Co-op, 2105 Lyndale Ave. S. 612-871-3993
Whole Foods, 3060 Excelsior Blvd. 612-927-8141
Eastside Food Co-op, 2551 Central Ave. 612-788-0950
Minnetonka - Lakewinds Natural Foods
17523 Minnetonka Blvd.
952-473-7875
Northfield
516 South Water St.
507-529-1132
Plymouth
Fresh and Natural Foods, Four Seasons Mall, 4243 Lancaster Lane, Plymouth, MN 55441 763-559-0741
Rochester -
Gluten-free Cupboard 1833 3rd Ave SE. 507-529-1132
Bread Baker, 16 17th Ave NW, 507-289-7052
Pizza Man, 14 17th Ave NW, 507-287-8700
Shoreview - Fresh & Natural Foods
1075 West Hwy. 96 & Lexington Ave.
651-203-3663
St. Louis Park - Rainbow`s End Bakery
7115 Cedar Lake Road S.
952-544-2253
Trader Joe's, 4500 Excelsior Blvd., St. Louis Park, MN 55416 952-285-1053
St. Paul -
Cooqi Gluten-free Bakery, 2186 Marshall Ave. (Marshall & Cretin), St. Paul, MN 55104 651-645-4433
www.cooqiglutenfree.com
Hampden Park Food Co-op, 928 Raymond Ave. 651-646-6686
Mississippi Market Food Co-op, 1810 Randolph Ave. 651-690-0507
Mississippi Market Food Co-op, 622 Selby Ave.
Whole Foods, 30 South Fairview Ave. 651-690-0197
River Market Community Co-op, 221 North Main St. 651-439-0366
Wisconsin -
Hayward, WI Grandma Ferdon`s, 16052 W US Hwy 63 800-464-2415
Hudson, WI - Fresh & Natural
Plaza 94 Shopping Center
1701 Ward Ave. Suite 200
Hudson WI, 54016
715-377-9913
A limited selection of gluten free specialty foods are also available at the following chain grocery stores:
Lund`s and Byerly`s, mixed in with regular baking goods, Several locations around the Twin Cities
Rainbow Foods, Health Food section, Several locations around the Twin Cities
Oriental Grocery Stores carry rice, potato starch, and tapioca flour. Several different locations around the Twin Cities.
Cub Foods, Health Food section (ask about the "Tree of Life" order book to special order items you cannot find on the
shelf).
Back to Top
(Ask for gluten free product lists when shopping at co-ops)
Anoka - Lakewinds Natural Foods
1917 2nd Ave. S.
763-427-4340
Burnsville - Valley Natural Foods
13750 Country Road 11
952-891-1212
Chanhassen - Lakewinds Natural Foods
435 Pond Promenade
Chanhassen, MN
952-697-3366
Cambridge - Mom`s Co-op/MN Organic Merc. Food Co-op
763-689-4640
Eagan - Bittersweet Bakery
2105 Cliff Rd.
651-686-0112
- Call ahead to order
Elk River - Coburn`s
19425 Evans St.
763-441-1400
Minneapolis -
Linden Hills Food Co-op, 4306 Upton Ave. S. 612-922-1159
North County Co-op, 2813 West 43rd Street. 612-338-3110
Seward Co-op Grocery, 2111 E. Franklin Ave. 612-338-2465
Wedge Community Food Co-op, 2105 Lyndale Ave. S. 612-871-3993
Whole Foods, 3060 Excelsior Blvd. 612-927-8141
Eastside Food Co-op, 2551 Central Ave. 612-788-0950
Minnetonka - Lakewinds Natural Foods
17523 Minnetonka Blvd.
952-473-7875
Northfield
516 South Water St.
507-529-1132
Plymouth
Fresh and Natural Foods, Four Seasons Mall, 4243 Lancaster Lane, Plymouth, MN 55441 763-559-0741
Rochester -
Gluten-free Cupboard 1833 3rd Ave SE. 507-529-1132
Bread Baker, 16 17th Ave NW, 507-289-7052
Pizza Man, 14 17th Ave NW, 507-287-8700
Shoreview - Fresh & Natural Foods
1075 West Hwy. 96 & Lexington Ave.
651-203-3663
St. Louis Park - Rainbow`s End Bakery
7115 Cedar Lake Road S.
952-544-2253
Trader Joe's, 4500 Excelsior Blvd., St. Louis Park, MN 55416 952-285-1053
St. Paul -
Cooqi Gluten-free Bakery, 2186 Marshall Ave. (Marshall & Cretin), St. Paul, MN 55104 651-645-4433
www.cooqiglutenfree.com
Hampden Park Food Co-op, 928 Raymond Ave. 651-646-6686
Mississippi Market Food Co-op, 1810 Randolph Ave. 651-690-0507
Mississippi Market Food Co-op, 622 Selby Ave.
Whole Foods, 30 South Fairview Ave. 651-690-0197
River Market Community Co-op, 221 North Main St. 651-439-0366
Wisconsin -
Hayward, WI Grandma Ferdon`s, 16052 W US Hwy 63 800-464-2415
Hudson, WI - Fresh & Natural
Plaza 94 Shopping Center
1701 Ward Ave. Suite 200
Hudson WI, 54016
715-377-9913
A limited selection of gluten free specialty foods are also available at the following chain grocery stores:
Lund`s and Byerly`s, mixed in with regular baking goods, Several locations around the Twin Cities
Rainbow Foods, Health Food section, Several locations around the Twin Cities
Oriental Grocery Stores carry rice, potato starch, and tapioca flour. Several different locations around the Twin Cities.
Cub Foods, Health Food section (ask about the "Tree of Life" order book to special order items you cannot find on the
shelf).
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Gluten-free Product and Shopping Guides
Tri-County Celiac Sprue Support Group (Chapter of CSA/USA),
Annual membership fee - $30
Meets in Michigan
Send memberships to:
Members receive an updated shopping guide each fall and a newsletter (The Sprue-Nik Press) about 4 times per
year. Cost of shopping guide is an additional $12.
Questions? E-mail: tccssg@yahoo.com
CSA/USA Cooperative Gluten-Free Commercial Products Listing
Cost - $30
Send check payable to CSA/USA to:
Over the Counter & Prescription drug shopping guide:
Celiac Sprue: A Guide Through the Medicine Cabinet
This book lists medications known to be gluten-free and lactose-free.
Call Stokes Pharmacy at 800-754-5222.
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OKCeliac.com's Great Things to Eat Right Now:
Link to Oklahoma Celiac Support group page with a list of Great things that are safe to eat.
Twin Cities R.O.C.K. Favorite Gluten Free Product List
Tri-County Celiac Sprue Support Group (Chapter of CSA/USA),
Annual membership fee - $30
Meets in Michigan
Send memberships to:
- TCCSSG New Membership
41852 Chattman Drive
Novi, MI 48375
248-926-1228
Members receive an updated shopping guide each fall and a newsletter (The Sprue-Nik Press) about 4 times per
year. Cost of shopping guide is an additional $12.
Questions? E-mail: tccssg@yahoo.com
CSA/USA Cooperative Gluten-Free Commercial Products Listing
Cost - $30
Send check payable to CSA/USA to:
- CSA/USA, Inc.
P.O. Box 31700
Omaha, NE 68131-0700
Questions: 877-272-4272
www.csaceliacs.org
email: celiacs@csaceliacs.org
Over the Counter & Prescription drug shopping guide:
Celiac Sprue: A Guide Through the Medicine Cabinet
This book lists medications known to be gluten-free and lactose-free.
Call Stokes Pharmacy at 800-754-5222.
Back to Top
OKCeliac.com's Great Things to Eat Right Now:
Link to Oklahoma Celiac Support group page with a list of Great things that are safe to eat.
Twin Cities R.O.C.K. Favorite Gluten Free Product List
Gluten-Free Candy
** It is always a good idea to check labels before giving anything to your child
After-Eight Dinner Mints
Allan Candy Canes
Almond Bark Candy (light and dark chocolate)
Almond Clusters Candy Bars
Astro Pops
Balance Bars (supplement bars)
Beechnut Gum; cinnamon 5-stick, peppermint, spearmint
Big League Chew Gum; original, grape, strawberry
Breath Saver Mints: sugar free: iced mint, mint cinnamon, peppermint, spearmint, vanilla mint, wintergreen
Bubble Yum Gum
Cadbury Candy Bars:
Fundraising Bar,Bunnies, Caramilk, Caramilk Roll, Crunchie, Dairy Milk, Easter Cream Eggs, Easter Parade, Fruit &
Nut, Golden Caramel, Hazelnut, Mini Eggs, Roast Almond, Rum & Butter
Cambridge Candies:
Charleston Chews, Junior Mints, Pom-Poms, Sugar Babies, Sugar Daddy & Sugar Daddy Nuggets
Care Free Gum: sugarless only: bubble gum, cinnamon, peppermint, spearmint
Cella`s Chocolate Covered cherries, milk and dark chocolate
Certs Mints
Charm`s Hard Candies:
Blow Pops, Blow Pop Bytes, Charms Squares, Extreme Encounter Pops, Flat Pops, Sour Balls, Zip a Dee Doo Da
Pops
Clorets Gum
Clorets Mints
Crows Licorice Flavored Gumdrops (made by Tootsie)
Dentyne Gum
Dum Dums
Eatmore:
Glosette Peanuts
Glosette Raisins
Hershey Favorites (w/Chocolate Covered Almonds)
Oh Henry
Reeses Miniatures Peanut Butter Cups
Farley Candies:
Fruit Flavored jells & juju & bears, Giant Jellies, Gummy Bears, Jelly Bird Eggs, Jelly Rings, JuJu Coins, Jumbo Jelly
Beans, Orange & Lemon Slices, Speckled Bird Eggs, Tiny Jelly Eggs
Freedent Gum (peppermint, winter fresh, spearmint)
Fruit Stripe Gum: Bubble Gum Only
Heide: all products made gluten-free in gf plant
Hershey:
Almond Bar, Almond Joy, Almonds & Toffee, Almondillos, Cherry Blossom, Dark Chocolate w/Almonds (in the small
bite-size pieces) 800-468-1714
Giant Kiss, Glossette Almonds, Glossette Peanuts, Glossette Raisins, Golden Almond, Hershey-ets, Kisses (&
w/Almonds), Jenny Lind, Lowney Caravan, Lowney Golden Caramel, Lowney Maraschino Cherries, Lowney Nut Milk,
Lowney Rosettes, Milk Chocolate (& w/Almonds), Mounds Oh Henry Bar, Oh Henry Peanut Butter
Ovation Sticks: Coffee, Irish Cream, Mint & Orange
Petit Oh Henry
Pot of Gold:
Almond Joy, Assorted Mints, Caramello, Cherries, Chocolate Covered Almonds, Classic Caramels (plain & chocolate
filled), Excellence, 5th Avenue, Hugs, Kisses, Milk Chocolate, Milk Chocolate w/Almonds, Mounds, Mr. GoodBar,
Signature Pieces, Solitaires, Special Dark, Skor Toffee, Symphony, Symphony w/Almonds, Toff Chips, Tastations
(EXCEPT Butterscotch)
Hershey Seasonal:
Advent Calendar, Caramel Egg, Caramel Eggies, Cream Eggs, Dinosaur Coin Bank, Easter Craft Eggies, Easter
Eggs, Elf House, Kisses, Kisses Cane, Oh Henry, Pastel Kisses, Pot of Gold Truffle, Reese`s Candy Cane, Reese`s
Pastel Minis Hershey Seasonal continued:
Reese`s Minis, Reese`s Pastel Minis Reese`s Minis, Reese`s Peanut Butter Eggs, Reese`s Peanut Butter Trees
Reese`s Pieces, Solid Milk Chocolate Eggs
Jelly Belly Jelly Beans (all) HOWEVER not made on dedicated equipment
Jolly Ranchers
Junior Mints
Just Born Jelly Beans: (Assorted Fruits, Berry, Spice & Licorice) 800-445-5787
Life Savers With Hole:
Five Flavor, Island Fruits, Sour & Sweet, Variety 5-pack, Wild Fruits
Life Savers:
Butter Rum, Five Flavor, Island Fruits, Mixed Berry, Sour & Sweet, Sunshine Fruits, Tangy Fruit Variety Bag, Wacky
Frootz, Wild Fruits
M&M`s; all EXCEPT Crispy
Mars Bars
Mike & Ike Candies, all
Milky Way-Dark, Lite & Easter Eggs only (regular Milky Way not okay)
Mr. Goodbar
Necco Brand Candies:
Canada Mints (all flavors), Candy Button Strips, Chocolate Wafers, Conversation Hearts, Mary Jane Taffy, Salt Water
Taffy, Tart Wafers Wafers
Nestle:
Baby Ruth, Bit-O-Honey, Butterfinger & Butterfinger BB`s, Chunky Bar, Goobers, Milk Chocolate (all items), Milk
Chocolate w/Butterfinger (nesteggs/jingles), Magic Milk Chocolate, Oh Henry!, Pearson Nips, Raisinets, Sno Caps,
Spree, Sweetarts, Treasures (**EXCEPT Crunch), Turtles, PayDay
Pearson Candies:
Butter Rum Nips, Caramel Nips, Chocolate Parfait Nips, Chocolate Mint Nips, Coffee Nips, Peanut Butter Parfait Nips
Peeps Jelly Beans: (Marshmallow & Fruit Flavored Jelly Beans
Planters Original Peanut Bar
Reese`s Peanut Butter Cups
Rolo Caramels in Milk Chocolate
Saf-T-Pops
Skittles
Smarties
Snickers & Snickers Munch & Ice Cream Bar
Spangler Candy Company:
Astro Pops, Candy Canes (all varieties), Dum Dums, Marshmallow Peanuts, Oversized Pops, Save-A-Sucker, Save
An Egg, Suck An Egg, Starbursts, Starburst Jelly Beans, Starburst Hard Candies, Strand Stick Free Gum: sugarless
peppermint & sugarless spearmint, Sunkist Fruit Rolls, 3 Musketeers Candy Bar
Tootsie Products:
Tootsie Flavor Roll Twisties, Frooties, Piquitos, Tootsie Pops, Chili-letas Pops, Dots, Crows, Tropical Dots, Caramel
Apple Pops, Mutant Fruitant Pops, Child`s Play Assortment
Trident gum (all)
Wrigleys Gum:
Big Red, Cinnamon, Classic Bubble Gum, Doublemint, Juicy Fruit, Original Bubble Gum, Spearmint Peppermint,
Spearmint Winterfresh, Winterfresh
York Peppermint Patties
Back to Top
Snack Ideas for your Child
If your child has Celiac Disease, he/she cannot have any wheat, rye, barley (malt) or oats, as well as any of their
by-products. Your child should not lick stamps, envelopes or stickers. If he/she plays with Play-Doh, he/she must
wash his/her hands (fingernails) very well. Also, watch for contamination issues, i.e. handling of food.
Fresh fruits & vegetables
Del Monte & Dole fruit cups
Mott`s applesauce - regular & cinnamon
Sun Maid raisins
Nabisco, Betty Crocker, Grist Mill and Sunkist brand fruit snacks and fruit rolls
Del Monte, Hunts, Swiss Miss & Jello-O brand jello cups (gelatin)
Del Monte, Hunts, Swiss Miss, Jello-O brand and Handi-Snacks pudding cups
Yogurt - Dannon, Kemps, Land O`Lakes & Yoplait (all flavors are safe except those with things such as granola,
cookie topping, etc.)
Quaker Brand Rice Cakes - lightly salted rice cakes, caramel apple corn cakes, apple cinnamon cakes and butter
popped corn cakes
Orville Redenbacher Rice Cakes - caramel, butter, apple cinnamon and honey nut (regular and mini-size)
Barrel O`Fun corn pops
Cheetos brand cheese flavored snacks (all varieties)
Ruffles & Lays brand potato chips (original flavor)
Tostitos brand 100% white corn chips - bite size, crispy rounds and restaurant style
Some Popsicles
Mr. Freeze, Fla-Vor-Ice and Kool-Aid brand freezer bars
Snickers ice cream bars (regular and snack size)
Kemps & Land O`Lakes vanilla, strawberry and chocolate ice cream
Dairy Queen chocolate and vanilla soft serve, Sunkist bars and Mr. Misty`s
Malt-O-Meal Corn Burst, Fruity Dino-Bites and Cocoa Dino-Bites cereals
Post Fruity & Cocoa Pebbles
Jiff & Skippy peanut butter (regular and chunky)
Smuckers jellies & jams
Gedney pickles
Heinz ketchup
Jett Puffed Marshmallows (all varieties)
Kraft Cool Whip (all varieties)
Wish Bone Ranch salad dressing
Western Dressing
Hellman`s mayonnaise (all varieties)
Miracle Whip (regular only)
Reese`s Pieces
Reese`s Peanut Butter Cups (regular and bite size)
Butterfingers and Butterfingers BB`s
Raisinettes & Goobers
M&M`s (plain, peanut, almond and peanut butter are safe. Crispy are NOT safe!)
Hershey`s plain and almond candy bars
Jolly Rancher hard candies and suckers
Spree, Skittles, Starburst, Snickers and 3 Muskateers
Dum Dum suckers
Tootsie Rolls (all flavors) and Tootsie Roll suckers
Hershey Kisses & Hugs (with or without almonds are safe)
Gummi Savers
Hillshire Farm Deli Select cold cuts (all flavors except roast beef)
Oscar Mayer Beef bologna, chicken and pork bologna, baked/cooked ham cold cuts, beef franks
Land O`Lakes and Crystal Farms chunk and shredded cheese (string, cheddar, colby, mozzarella) Kraft Singles
(regular)
Velveeta Cheese regular loaf
Back to Top
** It is always a good idea to check labels before giving anything to your child
After-Eight Dinner Mints
Allan Candy Canes
Almond Bark Candy (light and dark chocolate)
Almond Clusters Candy Bars
Astro Pops
Balance Bars (supplement bars)
Beechnut Gum; cinnamon 5-stick, peppermint, spearmint
Big League Chew Gum; original, grape, strawberry
Breath Saver Mints: sugar free: iced mint, mint cinnamon, peppermint, spearmint, vanilla mint, wintergreen
Bubble Yum Gum
Cadbury Candy Bars:
Fundraising Bar,Bunnies, Caramilk, Caramilk Roll, Crunchie, Dairy Milk, Easter Cream Eggs, Easter Parade, Fruit &
Nut, Golden Caramel, Hazelnut, Mini Eggs, Roast Almond, Rum & Butter
Cambridge Candies:
Charleston Chews, Junior Mints, Pom-Poms, Sugar Babies, Sugar Daddy & Sugar Daddy Nuggets
Care Free Gum: sugarless only: bubble gum, cinnamon, peppermint, spearmint
Cella`s Chocolate Covered cherries, milk and dark chocolate
Certs Mints
Charm`s Hard Candies:
Blow Pops, Blow Pop Bytes, Charms Squares, Extreme Encounter Pops, Flat Pops, Sour Balls, Zip a Dee Doo Da
Pops
Clorets Gum
Clorets Mints
Crows Licorice Flavored Gumdrops (made by Tootsie)
Dentyne Gum
Dum Dums
Eatmore:
Glosette Peanuts
Glosette Raisins
Hershey Favorites (w/Chocolate Covered Almonds)
Oh Henry
Reeses Miniatures Peanut Butter Cups
Farley Candies:
Fruit Flavored jells & juju & bears, Giant Jellies, Gummy Bears, Jelly Bird Eggs, Jelly Rings, JuJu Coins, Jumbo Jelly
Beans, Orange & Lemon Slices, Speckled Bird Eggs, Tiny Jelly Eggs
Freedent Gum (peppermint, winter fresh, spearmint)
Fruit Stripe Gum: Bubble Gum Only
Heide: all products made gluten-free in gf plant
Hershey:
Almond Bar, Almond Joy, Almonds & Toffee, Almondillos, Cherry Blossom, Dark Chocolate w/Almonds (in the small
bite-size pieces) 800-468-1714
Giant Kiss, Glossette Almonds, Glossette Peanuts, Glossette Raisins, Golden Almond, Hershey-ets, Kisses (&
w/Almonds), Jenny Lind, Lowney Caravan, Lowney Golden Caramel, Lowney Maraschino Cherries, Lowney Nut Milk,
Lowney Rosettes, Milk Chocolate (& w/Almonds), Mounds Oh Henry Bar, Oh Henry Peanut Butter
Ovation Sticks: Coffee, Irish Cream, Mint & Orange
Petit Oh Henry
Pot of Gold:
Almond Joy, Assorted Mints, Caramello, Cherries, Chocolate Covered Almonds, Classic Caramels (plain & chocolate
filled), Excellence, 5th Avenue, Hugs, Kisses, Milk Chocolate, Milk Chocolate w/Almonds, Mounds, Mr. GoodBar,
Signature Pieces, Solitaires, Special Dark, Skor Toffee, Symphony, Symphony w/Almonds, Toff Chips, Tastations
(EXCEPT Butterscotch)
Hershey Seasonal:
Advent Calendar, Caramel Egg, Caramel Eggies, Cream Eggs, Dinosaur Coin Bank, Easter Craft Eggies, Easter
Eggs, Elf House, Kisses, Kisses Cane, Oh Henry, Pastel Kisses, Pot of Gold Truffle, Reese`s Candy Cane, Reese`s
Pastel Minis Hershey Seasonal continued:
Reese`s Minis, Reese`s Pastel Minis Reese`s Minis, Reese`s Peanut Butter Eggs, Reese`s Peanut Butter Trees
Reese`s Pieces, Solid Milk Chocolate Eggs
Jelly Belly Jelly Beans (all) HOWEVER not made on dedicated equipment
Jolly Ranchers
Junior Mints
Just Born Jelly Beans: (Assorted Fruits, Berry, Spice & Licorice) 800-445-5787
Life Savers With Hole:
Five Flavor, Island Fruits, Sour & Sweet, Variety 5-pack, Wild Fruits
Life Savers:
Butter Rum, Five Flavor, Island Fruits, Mixed Berry, Sour & Sweet, Sunshine Fruits, Tangy Fruit Variety Bag, Wacky
Frootz, Wild Fruits
M&M`s; all EXCEPT Crispy
Mars Bars
Mike & Ike Candies, all
Milky Way-Dark, Lite & Easter Eggs only (regular Milky Way not okay)
Mr. Goodbar
Necco Brand Candies:
Canada Mints (all flavors), Candy Button Strips, Chocolate Wafers, Conversation Hearts, Mary Jane Taffy, Salt Water
Taffy, Tart Wafers Wafers
Nestle:
Baby Ruth, Bit-O-Honey, Butterfinger & Butterfinger BB`s, Chunky Bar, Goobers, Milk Chocolate (all items), Milk
Chocolate w/Butterfinger (nesteggs/jingles), Magic Milk Chocolate, Oh Henry!, Pearson Nips, Raisinets, Sno Caps,
Spree, Sweetarts, Treasures (**EXCEPT Crunch), Turtles, PayDay
Pearson Candies:
Butter Rum Nips, Caramel Nips, Chocolate Parfait Nips, Chocolate Mint Nips, Coffee Nips, Peanut Butter Parfait Nips
Peeps Jelly Beans: (Marshmallow & Fruit Flavored Jelly Beans
Planters Original Peanut Bar
Reese`s Peanut Butter Cups
Rolo Caramels in Milk Chocolate
Saf-T-Pops
Skittles
Smarties
Snickers & Snickers Munch & Ice Cream Bar
Spangler Candy Company:
Astro Pops, Candy Canes (all varieties), Dum Dums, Marshmallow Peanuts, Oversized Pops, Save-A-Sucker, Save
An Egg, Suck An Egg, Starbursts, Starburst Jelly Beans, Starburst Hard Candies, Strand Stick Free Gum: sugarless
peppermint & sugarless spearmint, Sunkist Fruit Rolls, 3 Musketeers Candy Bar
Tootsie Products:
Tootsie Flavor Roll Twisties, Frooties, Piquitos, Tootsie Pops, Chili-letas Pops, Dots, Crows, Tropical Dots, Caramel
Apple Pops, Mutant Fruitant Pops, Child`s Play Assortment
Trident gum (all)
Wrigleys Gum:
Big Red, Cinnamon, Classic Bubble Gum, Doublemint, Juicy Fruit, Original Bubble Gum, Spearmint Peppermint,
Spearmint Winterfresh, Winterfresh
York Peppermint Patties
Back to Top
Snack Ideas for your Child
If your child has Celiac Disease, he/she cannot have any wheat, rye, barley (malt) or oats, as well as any of their
by-products. Your child should not lick stamps, envelopes or stickers. If he/she plays with Play-Doh, he/she must
wash his/her hands (fingernails) very well. Also, watch for contamination issues, i.e. handling of food.
Fresh fruits & vegetables
Del Monte & Dole fruit cups
Mott`s applesauce - regular & cinnamon
Sun Maid raisins
Nabisco, Betty Crocker, Grist Mill and Sunkist brand fruit snacks and fruit rolls
Del Monte, Hunts, Swiss Miss & Jello-O brand jello cups (gelatin)
Del Monte, Hunts, Swiss Miss, Jello-O brand and Handi-Snacks pudding cups
Yogurt - Dannon, Kemps, Land O`Lakes & Yoplait (all flavors are safe except those with things such as granola,
cookie topping, etc.)
Quaker Brand Rice Cakes - lightly salted rice cakes, caramel apple corn cakes, apple cinnamon cakes and butter
popped corn cakes
Orville Redenbacher Rice Cakes - caramel, butter, apple cinnamon and honey nut (regular and mini-size)
Barrel O`Fun corn pops
Cheetos brand cheese flavored snacks (all varieties)
Ruffles & Lays brand potato chips (original flavor)
Tostitos brand 100% white corn chips - bite size, crispy rounds and restaurant style
Some Popsicles
Mr. Freeze, Fla-Vor-Ice and Kool-Aid brand freezer bars
Snickers ice cream bars (regular and snack size)
Kemps & Land O`Lakes vanilla, strawberry and chocolate ice cream
Dairy Queen chocolate and vanilla soft serve, Sunkist bars and Mr. Misty`s
Malt-O-Meal Corn Burst, Fruity Dino-Bites and Cocoa Dino-Bites cereals
Post Fruity & Cocoa Pebbles
Jiff & Skippy peanut butter (regular and chunky)
Smuckers jellies & jams
Gedney pickles
Heinz ketchup
Jett Puffed Marshmallows (all varieties)
Kraft Cool Whip (all varieties)
Wish Bone Ranch salad dressing
Western Dressing
Hellman`s mayonnaise (all varieties)
Miracle Whip (regular only)
Reese`s Pieces
Reese`s Peanut Butter Cups (regular and bite size)
Butterfingers and Butterfingers BB`s
Raisinettes & Goobers
M&M`s (plain, peanut, almond and peanut butter are safe. Crispy are NOT safe!)
Hershey`s plain and almond candy bars
Jolly Rancher hard candies and suckers
Spree, Skittles, Starburst, Snickers and 3 Muskateers
Dum Dum suckers
Tootsie Rolls (all flavors) and Tootsie Roll suckers
Hershey Kisses & Hugs (with or without almonds are safe)
Gummi Savers
Hillshire Farm Deli Select cold cuts (all flavors except roast beef)
Oscar Mayer Beef bologna, chicken and pork bologna, baked/cooked ham cold cuts, beef franks
Land O`Lakes and Crystal Farms chunk and shredded cheese (string, cheddar, colby, mozzarella) Kraft Singles
(regular)
Velveeta Cheese regular loaf
Back to Top
Disclaimer: All recommendations, information, dietary suggestions, product news, menus, recipes, and related data contained in this website are
intended for the benefit of Twin Cities R.O.C.K. members. The text in this newsletter has not been submitted for approval to the CSA/USA
medical board. Products mentioned do not constitute endorsement. Food manufacturers’ products are subject to formula change at any time,
changes that may or may not be reflected on labels. Neither Twin Cities R.O.C.K. nor any of its members assume liability for the use of this
information.
information.
Copyright 2005 Twin Cities R.O.C.K. All Rights Reserved.
intended for the benefit of Twin Cities R.O.C.K. members. The text in this newsletter has not been submitted for approval to the CSA/USA
medical board. Products mentioned do not constitute endorsement. Food manufacturers’ products are subject to formula change at any time,
changes that may or may not be reflected on labels. Neither Twin Cities R.O.C.K. nor any of its members assume liability for the use of this
information.
information.
Copyright 2005 Twin Cities R.O.C.K. All Rights Reserved.
New Family Guide
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