2013 Best of Gluten-Free Winners: Part 2

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Who is ready for Part Two of the Best of Gluten-Free Awards Winners?

 

Best Gluten-Free Multi/All-Purpose Baking Mix:

Bob’s Red Mill All-Purpose Gluten-Free Baking Flour

 

Best Gluten-Free Cereal:

Honey Nut Chex

 

Best Gluten-Free Hot Cereal:

Bob’s Red Mill Gluten-Free Mighty Tasty Hot Cereal

 

Best Gluten-Free Frozen Waffles:

Vans All Natural Frozen Waffles

 

Best Gluten-Free Crackers:

Blue Diamond Nut Thins

 

Best Gluten-Free Pretzels and Snacks:

Glutino Pretzel Twists

 

Best Gluten-Free Granola or Snack Bar:

Kind Bars

 

Best Gluten-Free Soy Sauce:

San-J Tamari Gluten-Free Soy Sauce

 

Best Gluten-Free Breadcrumbs:

Glutino

 

Best Gluten-Free Beer:

Anheuser Busch Redbridge Beer

 

Best Gluten-Free Hard Cider:

Woodchuck Amber Cider

 

Best Gluten-Free Menu:

P F Chang’s

 

Best Gluten-Free Pizza Restaurant:

UNO Chicago Grill

 

Best Gluten-Free Prepared or Microwave Meal:

Amy’s Kitchen Gluten-Free Meals

 

Best Gluten-Free Lunch Meat or Frozen Meat:

Boar’s Head

 

Best Gluten-Free Veggie Burger or Vegetarian Meat Option:

Amy’s Kitchen

 

Best Gluten-Free Mail Order Bakery:

Katz Gluten-Free

 

Best Gluten-Free Shopping:

Whole Foods

 

Best Gluten-Free Cookbook:

The Gluten-Free Gourmet: Living Well Without Wheat by Bette Hagman

 

Best Gluten-Free Magazine:

Living Without

 

Best Gluten-Free Blog: TIE!

Gluten-Free Girl and the Chef  AND  Gluten-Free on a Shoestring

 

Best Gluten-Free Online Product Discovery Resources:

www.glutenfreessaver.com


7 thoughts on “2013 Best of Gluten-Free Winners: Part 2”

  1. I have heard many comments in my town, about P F
    Chang’s. It has been said that they do not get the gluten free orders filled without cross contamination or even made right in the first place. So I would not place them in first place. There are many products that would beat out some of the main gluten free producers. Chex cereal doesn’t have any fiber, and there are several others that do, and children would like them. Of course Chex is available in any grocery store. Gluten free products have come a long way since I begin the diet back in the 80s. I ate rice cakes for breakfast with peanut butter and jam. But there are still some awful products out there.

  2. Hard to believe some of these winners, I still think this survey should be divided regionally to get a true reflection. Unfortunately, most of these products are classified as processed, loaded with salt, fat and sugar and hardly healthy. What’s happened to good, home-cooked food?

  3. Gotta agree with Sybil…….homemade is the only way to control what Sybil has pointed out. Especially when you realize the vey high starch and sugar content in this processed food can still be very hard on the gut. Some great websites for recipes.
    1)www.glutenfreeda.com
    2)www.simplyglutenfree.com
    3)www.elanaspantry.com
    Remember in order to cook healthly, you need to purchase healthy.
    Prepare your kitchen with all essentials for good gluten free cooking and have fun with it.
    If the gluten free diet alone isn’t working then you’ll need to read “Breaking the Vicious Cycle” to learn to eat monosaccarride. Elaine Gotschall explains her triumph with saving her daughters life with the Specific Carbohydrate Diet. A must read.

  4. I agree with Sybil’s comments. With the epidemic of diabetes and pre-diabetes in this country we should all be paying more attention to the foods we eat, and we need to stop relying on ready-made alternatives to healthy one-ingredient foods.

  5. I agree with Sybil. Home cooked is the best way to control your diet. I use Cheatin Wheat GF flour blend. Add a little zanthum gum and I can bake my old favorites that I used to make before my GF days. The best part is Cheatin Wheat flour is now available in King Soopers stores in Colorado. Life is so much easier.

    Sheila

  6. I realize there are a lot of good gluten free cookbooks out there, but I received Carol Fenster’s 1000 Gluten Free Recipes as a Christmas gift 3 years ago and I recommend this book to everyone. I have found everything I
    have missed over the years since being diagnosed with Celiac disease in this book.
    She really nailed it with her recipes. I don’t miss restaurants at all.
    I love cooking my own healthy food at home. My family and friends can’t
    tell the difference. We don’t eat many processed foods.
    Janet is so right about our country’s epidemic of diabetes and pre-diabetes.
    I am looking at the Mediterranean diet. Gluten free eating fits right in with it.

  7. To describe Woodchuck’s Amber Hard Cider as the best gluten free cider is an insult to all the mediocre, mundane, pedestrian ciders out there slogging it out in the hard cider market. It is in fact: over-sweetened, fizzy apple juice that would be better used to drown sugar ants. Shallow, cloying, tedious; down right boring… boil a ham in it and “discard liquid”.

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