FAQs
From Tastes Like Real Food - Celiac Safe Gluten Free Foods
Toro Mixes - Frequently Asked Questions
Q: I love the Toro™ mixes. Why are they being discontinued in the USA?
A: The main problem as of January 2010 is the exchange rate between the US Dollar and the Norwegian Krone. Norway has a highly regulated banking system and has not been exposed to some of the problems that lead to the financial crisis in the US and several parts of Europe. The strength of the Krone and the weakness of the Dollar makes Norwegian products very expensive for Americans.
In addition, Toro is reformulating the mixes; future production will not work as well as the old mixes in some of the recipes that Jenny Bosking developed with them.
Q: Are the Toro mixes really gone forever?
A: In January 2010 Gluten-Free Trading Company purchased the remaining stock of Toro mixes from Jenny Bosking's company, Aarlsberg Foods. We are currently looking at various options while we sell down the older stock.
Q: I understand there is a difference between what "Gluten Free" means in the US and what it means in Europe. What is the difference?
A: As of January 2010, the US Food & Drug Administration (FDA) had not completed the process of establishing a standard for the definition of gluten-free. In Europe, foods with less than 20 parts-per-million (ppm) total gluten content are considered gluten-free. This definition is established in a set of standards called the Codex Alimentarius (the name means "Food Code" in Latin). Completion of the US regulations governing the use of the words "gluten free" is overdue, but it appears that the US will adopt the Codex standard of less than 20 ppm total gluten content.
Q: I am not used to seeing 'wheat' on the label and thinking it could be safe.
A: The Specially Processed Wheat Starch in the Toro mixes is a gluten-free ingredient made from wheat, and in Europe is allowed in gluten-free products. "Codex Wheat Starch" undergoes a thorough process in which all but a trace amount of the gluten is removed. If this wheat starch is included, the total gluten content of the food cannot exceed 20 ppm (.002%). Foods with this level of gluten content have been safely consumed by celiacs in Europe for nearly 30 years.
Q: Regarding specially formulated wheat starch, why does the package say 200 ppm under the ingredients, while it also says "20 ppm total gluten content" on the front of the package?
A: This is an excellent question, and one that is confusing for many people. "20 ppm total gluten content" refers to the entire mix, and is the important measure of what you will consume.
The package specifies the 200 ppm contained in the wheat starch because some people want to know. This amount of gluten is allowed in the wheat starch so long as the total gluten content of the mix is less than 20 ppm. In other words, the Codex Alimentarius wheat starch is only part of the total ingredients. It contains less than 200 ppm of gluten, and when combined with all of the other gluten-free ingredients, the total gluten content of the mix is less than 20 ppm.
At 20 ppm total gluten content, the mix is considered gluten-free in Europe according to the Codex Alimentarius. This standard is currently under consideration by the US FDA as the definition of gluten-free in the United States.
Q: How does the manufacturing process ensure the products are Celiac-Safe™?
A: The Toro products are prepared with special care under Good Manufacturing Practice (GMP) as the Codex Standard requires. The "Mixing and Blending Department" in the Toro Factory is constructed especially for allergen-free production, and the producer has over 30 years of experience with gluten-free products. The products are developed by one of Norway's most experienced nutritionists concerning gluten-free products. She is also a member of the Medical Board of the Norwegian Coeliac Society.
Q: What tests are run on the Toro products?
A: The gluten-free ingredients and products are analyzed both by the suppliers and the producer. Toro has a Raw Material Specification for every ingredient they use which includes demands for official and quality requirement like: composition, sensory, physical, chemical, nutritional, and microbiological requirements and claims on many other matters like allergens, heavy metals and pesticides. The specification must be signed by the suppliers and the factories are audited. The analysis that indicates the presence of gluten is based on relevant methods (e.g. ELISA-based metods, DNA methods). The method for determination of gluten is the Enzyme-Linked immunoassay (ELISA) R5 Mendez Method (as per the Codex standard).
Easy Cake Instant Microwave Cakes - Frequently Asked Questions
Q: Does Easy Cake contain wheat starch?
A: No.
Q: Is Easy Cake made in a dedicated gluten-free facility?
A: Yes. The main ingredients present in the production facility are rice flour and tapioca starch. The facility also handles corn starch, potato starch, and minor ingredients such as baking powder, flavorings, etc.
Q: Is Easy Cake Milk/Casein free?
A: The Instant Chocolate Cake Mix is milk/casein free. There is no milk/casein in the Instant Vanilla Cake Mix, but the white chocolate bar contains milk. If you want a milk/casein free Vanilla Cake, throw away the white chocolate bar or give it to a friend who can have milk.
Q: Can I make the Easy Cake Instant Microwave Cake Mix without eggs?
A: Yes, we tried the mix using flax meal egg substitute and it turned out well, with a tender texture and a somewhat sweeter taste than when eggs are used. To make the egg substitute, combine 1 tablespoon of flax meal with 3 tablespoons of water, stir well and microwave it for about 1 minute. Allow it to cool and then use it in place of the egg called for in the directions on the package.
