I first reviewed these in March of 2010, but was recently reminded of just how much I love these!  Raquelita’s Tortillas calls them Flatbread, but they are more like large, extra flavorful tortillas. What makes them better than gluten free tortillas is that 1. They taste much, much better, and 2. When heated for a few seconds in the microwave, they are soft and pliable, and can be rolled without cracking and breaking. These are perfect for making some creative school/work lunches that won’t fall apart like tortillas or get soggy like most GF breads by the time you eat them.

They are made from a proprietary blend of 10 grains- corn, flax, sesame, buckwheat, brown rice, sorghum, millet, quinoa, teff, and amaranth. They are low glycemic, have 3 grams of fiber and allergy friendly- no soy, dairy, egg, wheat or nuts.

I was trying to decide which flavor I would report as the best one, and I couldn’t narrow it down. They are all great and any of them would make a great meal or snack. I have some interesting ideas of what I want to make with each flavor, so I can’t possibly pick just one. They have recipes online since theses are so versatile.  They’d be great for wraps, pinwheels, enchiladas, quesadillas, burritos, pizzas, baked chips – they even suggest that you can use them for lasagna.

The Agave flavor is slightly sweet and makes for an awesome dessert or breakfast – add some bananas, cashew butter, honey, nutella, berries and yogurt. . .  you are limited only by your imagination! I use the Chimayo Red Chile flavor, which is slightly spicy, in Mexican recipes for burritos, casseroles, fajitas and more. The Spinach Garlic Pesto flavor goes great with chicken or turkey, veggies, fish, as a “lasagna” type layer . . . if you can think it up, you can make it!

I’m thinking the Agave Flavor with cashew butter, bananas, and honey sounds outstanding about now.

By the way, they can be stored on the counter and stay fresh for 30 days – no refrigeration or freezing needed.

They have a free shipping special for online orders, or click here to order them online or use the store locator to find them nearby.

7 Tips for Gluten Free Lunches

1. Buy a fun lunch box for smaller kids
2. Invest in sturdy, reusable containers for less waste
3. Get a good thermos and lunch size cooler or cooler bag to keep things hot and cold
4. Let kids help plan their own lunches to be sure they will enjoy what’s in it
5. Substitute Sunbutter (from sunflower seeds) if your child is in a nut free classroom or Barney Butter (Almond Butter) if they can’t have peanuts for peanut butter. They taste just as good, but are allergy friendly.
6. Remind small kids not to trade any food with friends and not to try anything from anyone else
7. Pack a treat – Even if it’s bite sized or an encouraging note or stickers. It’s hard work being gluten free at school!

100 Gluten Free Lunch Box Ideas

Some of these require a thermos to keep them warm, and some require an insulated bag to keep them cool.

1. Sandwich breads that work well for PBJ’s – Canyon Bakehouse, Rudi’s, Udi’s
2. Use Sunbutter or Barney Butter if you can’t use peanuts – all great substitutes, but your kids won’t really taste a difference.
3. Grilled cheese sandwiches – try cutting in half then in 3’s to make finger sandwiches
4. Anything on a Panini – cut in half or bite sized
5. Mini tea sandwiches on GF bread – cucumber cream cheese, pesto, apple, watercress, etc.
6. Waffle-wich – Gluten Free Vans Waffles or homemade, ham, sliced green apples with maple syrup for dipping
7. Stick-wich – GF Bread cubes, grape tomatoes, cheese and meat bites, lettuce – all on a stick, mustard for dipping
8. Banana Dog – GF Hot Dog Bun with banana, Sunbutter or Barney Butter and honey
9. Rudi’s fancier version of the Banana Dog – The Crunchy Monkey (this link downloads a PDF)
10. Polka Dot Sandwich – Strawberry cream cheese, raisins, banana slices
11. Gluten Free Deli Meats – Hormel, Boar’s Head, Dietz & Watson, etc.
12. Sandwich Petals, corn or rice tortillas for quesadilla’s
13. Sandwich Petals for Wraps
14. Lettuce Wraps (using Gluten Free Soy Sauce)
15. Leftovers from dinner in a thermos
16. Frito Pie in a thermos – GF Chili, Fritos, cheese
17. Hard Boiled Eggs
18. Deviled Eggs
19. Hot dogs- wrap in foil and slide it in a thermos (Many brands GF. Check labels) Rudi’s and Udi’s both have great GF hot dog buns
20. Veggie Burgers, such as Sunshine Burgers
21. Ian’s Corn dogs
22. Ian’s Fish Sticks
23. Chicken Nuggets – Ian’s or homemade, with honey mustard for dipping
24. Assemble your own tacos – choose your own ingredients w/hard shell or corn tortillas
25. Bean Salads – Here are some options
26. Quinoa Salad- Tons of options, here’s one.
27. Pasta Salads full of veggies/seeds with Italian Dressing or Pesto (I find Tinkyada GF pasta holds up best)
28. Mac and Cheese- homemade or Amy’s or Glutino
29. Baked Potato in a thermos – add favorite toppings, wrap in foil, and slide it in a thermos.
30. GF soups in a thermos – Here’s a bunch or try Amy’s, Kettle Cuisine, or homemade
31. GF Sushi – our Asian friends bring this to school all the time!
32. Salads
33. Spinach Salad with fruit and fruity dressing
34. English Muffin Pizzas – love Joan’s and Food for Life English Muffins
35. Leftover gluten free pizza
36. Mini Crustless Quiches
37. Go Picnic Meals (Similar to Lunchables, but most are gluten free – great for field trips)
38. Tuna Salad or chicken salad
39. Potato salad – great with Italian dressing instead of mayo
40. Delimex taquitos and tamales – click for specifics
41. Nachos
42. Fried Rice with veggies
43. Any Asian style Rice Noodle Stir Fry. Here’s one idea.
44. Burritos – GlutenFreeda or Amy’s Kitchen
45. GlutenFreeda Pizza Wraps (3 cheese and chicken pesto – in the freezer section)
46. Fresh Fruit- Grapes, apples, bananas, cantaloupe, oranges, Clementine’s etc.
47. Fruit Kabobs w/ yogurt dipping sauce
48. Dried Fruit – Raisins, Cranberries, Pineapple, Apples, Craisins, etc.
49. Dried Vegetables – Carrots, snap peas, roasted chickpeas, etc.
50. Freeze Dried Fruits – Sensible Foods (available at Costco sometimes)
51. General Mills Fruit Roll Ups & Fruit Gushers
52. Trader Joe’s Crispy Crunchy Apple Clusters
53. Trader Joe’s Sunflower Crepes
54. Popcorn or Mini-Pops (Popped sorghum), mix with parmesan or cinnamon for more fun
55. Mini popcorn balls (make your own, bite sized version) Here’s some recipes (Confirm all ingredients are gluten free)
56. GF Chex Muddy Buddies
57. Chex Mix – infinite variations. Here’s one.
58. Kinnikinnick S’moreables Graham crackers
59. Graham cracker squares – Jules GF Graham Cracker Mix (Roll out, cut in 1″ squares and top with cinnamon/sugar before baking. Great bite size snacks! Addictive!)
60. Home Made Trail Mix – Chex cereals, M&Ms, Nuts, pretzels, seeds, dried fruits
61. Granola – Bakery on Main, Udi’s, Glutino, EnerG
62. Homemade Nut Butter Energy Bars (Use Sunbutter or Barney Butter in place of peanut)
63. Cookies – Pamela’s, Kinni-Toos, WOW Baking Co, Glow Gluten Free, Nana’s, Glutino, Lucy’s, EnerG, etc.
64. Cookies – homemade (check the dessert section for lots of choices), Jules Mix, French Meadow Bakery Frozen Dough, Betty Crocker Mix
65. Brownies – GF Betty Crocker Mix, WOW Baking Co, The GF Cookie Jar, French Meadow Bakery (they even sell an individually wrapped version)
66. Krispie Treats made with Gluten Free Rice Krispies, Fruity or Cocoa Pebbles or GF Chex cereal
67. Dry cereal – EnviroKids Organic Gorilla Munch, Envirokids Peanut Butter Panda Puffs
68. Banana or Zucchini Bread
69. Udi’s Muffins (1/4  or  1/2 of an Udi’s muffin may be enough!)
70. Muffins – homemade
71. Mini cupcakes – use a GF mix or a good recipe
72. Chips – Many Frito Lay, Lundberg’s Rice Chips, Rice Works, PopCorners, Kettle Chips, Beanitos, Mediterranean Baked Lentil Chips, Chip’ins, etc
73. Ants on a Log – Celery with Sunbutter or Barney Butter and raisins
74. Sliced cucumber or jicama
75. Cherry or grape tomatoes
76. Carrots with dressing
77. Dips- Mustard, honey mustard, maple syrup, fruit yogurts, ranch dressing, nut/seed butters, honey, hummus, salsa
78. Pickles and olives
79. Nuts, Sunflower seeds, pumpkin seeds
80. String Cheese, cheese cubes, sliced cheese
81. Buffalo Guys Mild Jerky – No Hormones added, Uncured, Skinless, Fully Cooked, No Preservatives. No MSG, Nitrates, Nitrites, or Fillers added.
82. GoGurt (Pack it frozen and it’s thawed by lunchtime)
83. Yogurt (Confirm label for ingredients)
84. Lara Bars, Glutino Bars, Think Thin Bars, Bakery on Main Bars, Zing, That’s It Bars, etc.
85. Rice Cakes – plain, flavored, or spread with peanutbutter, Sunbutter, Barney Butter or cream cheese or pizza toppings (Many rice cake brands/flavors are GF. Check labels)
86. GF Pretzels (Plain, or Glutino Chocolate or Yogurt covered)
87. Fruit Cups
88. Applesauce
89. Jell-O cups
90. Jell-O Pudding cups- most are GF or Kozy Shack pudding
91. GF Crackers – Blue Diamond Nut Thins, Crunchmaster, Mary’s Gone Crackers
92. Homemade Copy Cat Cheez-its – these are amazingly addictive!
93. Bagel with cream cheese or strawberry cream cheese – Udi’s or Joan’s bagels
94. Baked Sweet potato chips – slice thin and bake until crispy. Top with sea salt or cinnamon/sugar
95. Kinnikinnick GF Animal Crackers – KinniKritters
96. Kinnikinnick Donuts
97. M&Ms, or other GF snack-sized candy bars
98. Pies in a jar (Make any flavor of pie you like and use any GF pie crust mix)
99. Can of V8 or bottle of water
100. Note of encouragement from Mom and Dad

Always check labels to confirm gluten free status of products.

Have any other creative lunch ideas? Add them in the comment section below.

Executives at the chain claim to understand the tricky issues of cross contamination and insist they are not adding gluten free options to boost their bottom line.

“(Gluten intolerance) doesn’t impact a large mass of people. We’re not judging these tests on sales, but instead on what we’re able to do for a handful of our customers and their feedback,” Kevin Kane, manager of public relations for Subway said. “It’s not a money making thing; it’s just the right thing to do.” 

According to Alicia Kelso, to help avoid cross contamination: “once a gluten-free roll or brownie is ordered, the line staff is required to wipe down the entire counter and get rid of any crumbs in the vicinity. They’re then to wash their hands and change their gloves. The gluten-free rolls and brownies are pre-packaged on fresh deli paper, and a single-use, pre-packaged knife is used for cutting.”

“The gluten-free sandwich is taken from order to point-of-sale by the same person, as opposed to being passed down the line in the traditional Subway format. Customers are able to watch the creation from start to finish.”

“If they don’t like what they see, they can start it over. It’s important that our customers feel comfortable and safe,” Christiano said. “Nobody is going to die from this, but people get very sick if it’s not done right. We want to provide them with a place to eat where they don’t have to worry about that.”

The company has not revealed the supplier of the buns and brownies, but they are rumored to be provided by Rich’s Foodservice out of New York (Their gluten-free products are certified by the GFCO as gluten, dairy, lactose and casein free.)

Locate a gluten free participating Subway location in the Portland area HERE.

Have you tried one of the Subway gluten free products? What did you think? Leave a comment below.

Boston Convention & Exhibition Center

Oct. 13-16, 2010

The world’s largest natural, organic and healthy products tradeshows.

More than 21,000 industry members, including retailers, pioneers and entrepreneurs, as well as journalists, explored more than 1,500 booths to find the leading natural products, including many gluten free products and gurus.

Get the details and register here.

1. Identify your allergy/intolerance/sensitivity

Know the foods that trigger a reaction and study the names they may hide under. Many ingredients go by multiple names, so if you think you may forget all the things you are looking for, bring a list to the store until you feel confident that you’ve got it. There is conflicting information on some gluten ingredients, so do your homework. You can purchase a listing of known gluten free brands as a reference in the form of an iphone app, or in book form (I have Cecilia’s Gluten Free Shopping Guide, by Matison and Matison.)

Speaking of lists – there is a list of hidden gluten at the bottom of the page that requires a disclaimer. I’ve heard that companies must list the source of their maltodextrin and that in the US it is usually corn based. I have found, however that they don’t all know that. I had an experience where the company did not list the source, so I assumed it was not wheat based. It turned out to indeed be wheat based after some investigation of the product and after my son got sick. If some manufacturer lists it, I’m going to avoid it unless they specify that it is NOT wheat based.

2. Read, read, and read again.

Even if you’ve purchased a product dozens of times, check the label each time. Companies frequently change their formulas in order to save money, switch suppliers, or improve lagging sales.

I made my grandmother’s butter cookies for many, many years using her secret ingredient – not butter, but Blue Bonnet Margarine. One time, they flopped. The consistency and flavor were all wrong. Sure enough, the product formula had been altered and it slipped right by me until the result was poor and required some investigation. If that product had been one I was depending on for avoiding ingredients that were dangerous to me or one of my family members, we could have been in real trouble.

3. If needed, contact the manufacturer.

If you’ve gone to the store armed with knowledge of what you’re avoiding, you’ve read the label, and you still can’t figure out if a product is safe, call the manufacturer. Almost all websites list a customer service email or phone number and companies are happy to talk to you about their ingredients and processes.

Just because a product doesn’t say its gluten free in big bold letters on the front, doesn’t mean its not. Many products are naturally gluten free and aren’t necessarily going to call your attention to it. By the same token, I’ve spoken to companies who use a lot of legal jargon to refuse verifying that something is absolutely gluten free even though it is because they are afraid of being sued if you happen to get sick. That happened today with an email response from a household product company. They actually said they will not say if any of their products are gluten free because it is the customer’s responsibility to check. That doesn’t mean none of their products are GF. Just try to wade through the conversation or email and separate out the real story from the legal jargon. If in doubt, proceed to step 4.

4. When in doubt, leave it out!

If your reaction to the foods you are trying to avoid is fairly mild, you may be up for a bite for experimentation’s sake when you are unsure, but for the majority of gluten free folks or those with other allergies and sensitivities, it’s just not worth it!

Are Oats Safe on a GF diet?

There is often confusion among the newly gluten free about oats. Oats can be difficult to digest, but do they contain gluten? It is likely that oats processed on the same equipment with wheat are contaminated, but oats in and of themselves have been found safe by the American Dietetic Association to be safe for Celiac patients and others who are on gluten free diets – assuming they are labeled gluten free and processed in a plant without wheat. Do your homework. (Bob’s Red Mill and a few others sell gluten free oats)

Hidden Gluten Sources

Obviously on a gluten free diet, the main grains to avoid are wheat, barley and rye, and anything derived from those 3 grains. (I saw a video the other day that recommended avoiding all grains on a GF diet, but unless you or your doctor decide otherwise, just avoiding those 3 is usually enough to make most people feel well.)

DISCLAIMER: Anything that contains the following ingredients MAY have gluten. Call the manufacturer or skip it. I’ve come up with this list from different sources, some being manufacturers themselves. I am not a chemist, just a consumer like you, and I hope this is helpful.

Here are some ingredients that MAY have gluten. Some manufacturers will clarify the source of the ingredient if it is not specified on the label.

• Avena Sativa (Oat) Kernel Flour
• Barley extract
• Caramel Color (can come from wheat)
• Cyclodextrin
• Dextrin
• Dextrin Palmitate
• Emulsifier
• Fermented grain extract
• Flavoring
• Flour or Cereal products (unless made with only flours that don’t contain wheat, barley or rye)
• Hydrolyzed Malt Extract
• Hydrolyzed Oat Flour
• Hydrolyzed Plant Protein
• Hydrolyzed Vegetable Protein, unless its source is corn or soy
• Hydrolyzed Wheat Flour
• Hydrolyzed Wheat Gluten
• Hydrolyzed Wheat Protein
• Hydrolyzed Wheat Protein/PVP Crosspolymer
• Hydrolyzed Wheat Starch
• Malt or Malt flavoring, unless its source is corn
• Maltodextrin (See #1 in the list at the top of the article)
• Modified Starch or Modified Food Starch, unless arrowroot, corn, potato, tapioca, waxy maize, or maize is used
• Monosodium Glutimate (can come from wheat)
• Phytosphingosine extract
• Samino peptide complex
• Secale Cereale (Rye) Seed Flour
• Sodium C8-16 Isoalkylsuccinyl
• Soy Sauce or Soy Sauce Solids, unless you know they do not contain wheat
• Stablizer
• Starch
• Triticum Vulgare (Wheat) Germ Extract
• Triticum Vulgare (Wheat) Germ Oil
• Triticum Vulgare (Wheat) Gluten
• Triticum Vulgare (Wheat) Starch
• Vitamin E (source can be wheat germ – clarify with manufacturer)
• Wheat Amino Acids
• Wheat Germ Glycerides
• Wheat Germamidopropalkonium Chloride
• Wheat Protein Sulfonate
• Wheatgermamidopropyl Ethyldimonium Ethosulfate
• Yeast Extract

Don’t let this list scare you! There are many, many safe products you can enjoy if you are armed with this basic information!

Made from 100% organic rice flour, it is Non-Toxic, Vegan, and free of Gluten, Wheat, Soy, Corn and Fragrance.  The dough is 100% compostable and packaged in a reusable & recyclable container.

Ingredients: Certified 100% Organic Rice Flour, Jojoba Oil and Natural color

It comes in 8 natural colors for $3.95 per tub.

Read the full article and see the video here!

Order some of your own here!

As I write this book review, I am enjoying a steaming slice of crusty French bread made from page 74 of Bette Hagman’s,  The Gluten Free Gourmet Bakes Bread. I’ve had this book for quite a while and decided to remind myself why I used to use it so much by baking a bread recipe that I had folded down, New French Bread. There was a choice to make a small loaf or a large loaf. I opted to split the difference and make a medium loaf, but I now wish I had gone with the large. It’s tasty stuff. I was expecting it to be light and airy, but the consistency is dense and it is very flavorful. The crust is very non-glutenfreeish – crispy and beautifully golden.

This is one of the first books I bought when I began gluten free baking a few years ago. The first thing I made was Sarah’s Bagels on page 197, and I remember being pleasantly surprised at how good they were.

The book has several sections: yeast breads, sweet yeast breads, yeast-free loaf breads, rolls and buns, specialty breads, muffins, breakfast breads, crackers and leftovers.

Each recipe has 4 or 5 variations and bread machine directions, as well as standard cooking directions. As I have purchased newer cookbooks, this one slipped behind the rest, but as I eat this yummy French Bread, I think I’ll begin using it more frequently!

Note: Not every recipe is gluten free. All are wheat free and most are gluten free.

1. Identify your allergy/intolerance/sensitivity

Know the foods that trigger a reaction and study the names they may hide under. Many ingredients go by multiple names, so if you think you may forget all the things you are looking for, bring a list to the store until you feel confident that you’ve got it (See the list below)You can purchase a listing of known gluten free brands as a reference in an iphone app, or in book form (I have Cecilia’s Gluten Free Shopping Guide, by Matison and Matison)

2. Read, read, and read again.

Even if you’ve purchased a product dozens of times, check the label each time. Companies frequently change their formulas in order to save money, switch suppliers, or improve lagging sales.

3. If needed, contact the manufacturer.

If you’ve gone to the store armed with knowledge of what you’re avoiding, you’ve read the label, and you still can’t figure out if a product is safe, call the manufacturer. Almost all websites list a customer service email or phone number and companies are happy to talk to you about their ingredients and processes.

Just because a product doesn’t say its gluten free in big bold letters on the front, doesn’t mean its not. Many products are naturally gluten free and aren’t necessarily going to call your attention to it. By the same token, I’ve spoken to companies who use a lot of legal jargon to refuse verifying that something is absolutely gluten free even though it is because they are afraid of being sued if you happen to get sick. That happened today with an email response from a household product company. They actually said they will not say if any of their products are gluten free because it is the customer’s responsibility to check. That doesn’t mean none of their products are GF. Just try to wade through the conversation or email and separate out the real story from the legal jargon. If in doubt, proceed to step 4.

4. When in doubt, leave it out!

If your reaction to the foods you are trying to avoid is fairly mild, you may be up for a bite for experimentation’s sake when you are unsure, but for the majority of gluten free folks or those with other allergies and sensitivities, it’s just not worth it!

Are Oats Safe on a GF diet? It is likely that oats processed on the same equipment with wheat are contaminated, but oats in and of themselves have been found by the American Dietetic Association to be safe for Celiac patients and others who are on gluten free diets – assuming they are labeled gluten free and processed in a plant without wheat. Do your homework. (Bob’s Red Mill and a few others sell gluten free oats)

Hidden Gluten Sources

Obviously on a gluten free diet, the main grains to avoid are wheat, barley and rye, and anything derived from those 3 grains

Here are some ingredients that MAY have gluten. Some manufacturers will clarify the source of the ingredient if it is not specified on the label.

• Avena Sativa (Oat) Kernel Flour
• Barley extract
• Cyclodextrin
• Dextrin
• Dextrin Palmitate
• Emulsifier
• Fermented grain extract
• Flavoring
• Flour or Cereal products, unless made with pure rice flour, corn flour, potato flour, or soy flour
• Hydrolyzed Malt Extract
• Hydrolyzed Oat Flour
• Hydrolyzed Plant Protein
• Hydrolyzed Vegetable Protein, unless its source is corn or soy
• Hydrolyzed Wheat Flour
• Hydrolyzed Wheat Gluten
• Hydrolyzed Wheat Protein
• Hydrolyzed Wheat Protein/PVP Crosspolymer
• Hydrolyzed Wheat Starch
• Malt or Malt flavoring, unless its source is corn
• Maltodextrin (can be derived from wheat or corn)
• Modified Starch or Modified Food Starch, unless arrowroot, corn, potato, tapioca, waxy maize, or maize is used
• Phytosphingosine extract
• Samino peptide complex
• Secale Cereale (Rye) Seed Flour
• Sodium C8-16 Isoalkylsuccinyl
• Soy Sauce or Soy Sauce Solids, unless you know they do not contain wheat
• Stablizer
• Starch
• Triticum Vulgare (Wheat) Germ Extract
• Triticum Vulgare (Wheat) Germ Oil
• Triticum Vulgare (Wheat) Gluten
• Triticum Vulgare (Wheat) Starch
• Vitamin E (source can be wheat germ – clarify with manufacturer)
• Wheat Amino Acids
• Wheat Germ Glycerides
• Wheat Germamidopropalkonium Chloride
• Wheat Protein Sulfonate
• Wheatgermamidopropyl Ethyldimonium Ethosulfate
• Yeast Extract