Five Myths About Gluten-Free Foods

Posted by Claire on 6/29/2017 to Sweet Ideas
Five Myths About Gluten-Free Foods

As you might have noticed, there’s quite a bit of hubbub surrounding the gluten-free movement. With an ever-growing deluge of brands offering products intended to court customers who are increasingly concerned about the impacts of gluten on their health, misinformation about gluten-free foods has made the rounds.

 

To help you navigate the world of gluten-free foods, our team compiled a quick list of myths we come across all too often. Whether you have gluten intolerance, celiac disease, or a desire to learn more about the benefits of reducing gluten intake, this article will help clear up misinformation so you can choose wisely.

 

Myth #1: Gluten-Free = High Quality Ingredients

 

Many consumers assume that because a product is gluten-free, the company offering that product has made high-quality ingredients a priority. It is important to evaluate gluten-free products based on the other ingredients the company chooses to use. Just remember: all gluten-free products are not created equal!

 

Thankfully, there are companies who got the extra mile to make gluten-free products and source ingredients mindfully. When we started our healthy cookie company in the Appalachian Mountains of North Carolina, we just couldn’t find a gluten-free cookie on the shelves that met our high standards.

 

We committed to make our healthy gluten-free treats from the best ingredients we could get our hands on. We choose organic products whenever feasible, and you’ll never find a GMO product in our cookies. We use only real butter, organic shortening, eggs, pure vanilla and kosher & vegan certified flours.

 

 

Myth #2: The “Gluten-free” Label Means The Product Was Made In A Dedicated Gluten-free Facility

 

Companies that state their product is gluten-free are actually not required to use a dedicated gluten-free kitchen. This means that companies who claim their products are gluten-free might have shared equipment with gluten ingredients. Look for products that let their customers know their product is gluten-free and created in a dedicated gluten-free environment.

 

Reason To Bake uses a dedicated gluten-free facility and implements a thorough testing process to ensure each every batch of cookies is safe for those with celiac disease.

 

Myth #3: Gluten-free Foods Have To Taste Like Cardboard

 

Gluten-free food often gets a bad rap. It’s overpriced, it tastes like cardboard. “Gluten-free dessert” brings to mind the sad gluten-free boxed brownies that pale in comparison to the glutenous treats you loved as a kid.

 

When we started our company, we learned that everyone on our team had tried their fair share of dull, disappointing gluten-free treats. We resolved to create a product that everyone could enjoy which tasted as delicious as an alternative that contains gluten.

 

With a little creativity and a lot of taste testing, we developed three great-tasting recipes that are safe for everyone, including those with celiac’s disease, to eat. With our proprietary blend of ingredients, our team can be confident that every cookie meets the highest standards for quality, texture and taste.

 

Myth #4: “Wheat-free” and “Gluten-free” Are The Same

 

As a rule of thumb, if a company labels their product “wheat-free” instead of “gluten-free,” assume the food is not gluten-free. If you’re avoiding wheat but not gluten, wheat-free foods may be right for you.

 

When a product is gluten-free, companies will generally state that selling point loud and clear to customers. It’s up to the consumer to be vigilant, as companies are not required to state whether their products contain trace amounts of gluten.

 

 

Myth #5: If A Product Doesn’t List Gluten In The Ingredients, It’s 100% Gluten-Free

 

In the United States, companies are required to disclose ingredients derived from wheat. However, companies are not required to disclose ingredients made from gluten grains barley and rye. Many companies voluntarily provide clear labeling with customers concerned about gluten in mind, but some do not.

 

If you are concerned about ingesting even trace amounts of gluten grains, we recommend looking for products that are certified gluten-free and state that they test to be sure their products do not contain trace amounts of gluten.

Learn more about Reason To Bake, the cookie company that hires and trains intellectually disabled adults while providing delicious baked goods for a gluten-free lifestyle.

 

Happy snacking from all of us at Reason To Bake!


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