Why our products taste like real food

Here's what makes our products taste like real food!

In addition, most of our products contain specially formulated wheat starch, which contains a trace amount of gluten. In Europe, foods with this trace amount of gluten are considered to be gluten free according to the Codex Alimentarius, the European food safety standards. Please see this article  for more information on the definition of gluten-free. 

Our specially formulated wheat starch contributes to the delicious taste and texture of our mixes. We certify that all of our products adhere to these standards and have a total gluten content of less than 20 parts per million.

Here’s how the European standard works:

01To be considered safe for celiacs, the total gluten content of the food can not exceed 20 parts per million (.002%).

02Specially formulated wheat starch, also referred to as “Codex wheat starch,” may be used. Codex wheat starch undergoes a thorough process in which all but a trace amount of the gluten is removed. This specially formulated wheat starch can dramatically improve taste and texture for many products, especially breads. If this wheat starch is included, the total gluten content of the food cannot exceed 20 ppm (.002%).

Try all our mixes and let us know what you think! You can learn more about our popular bread and waffle mixes—along with the new products we’re working on.

Comments (10)

Subscribe to this comment's feed

JennyBosking said:

	If you have a wheat ALLERGY, we suggest that you try our white bread mix only. While our Codex Wheat Starch is safe for celiacs and those with gluten intollerance, folks with a wheat ALLERGY will do best using our white bread mix. If you have any questions, as always, I would suggest you speak with your doctor or nutritionist.
	report abuse vote down vote up

April 21, 2008
Votes: +0

a guest said:

	What it you are a celiac who is also allergic to wheat. Would your codex wheat starch have an affect on that persons allergies? Or do you think it is safe?
	report abuse vote down vote up

April 21, 2008
Votes: +0

a guest said:

	To the person wanting to know if the products tasted good - The bread is wonderful! It even makes great toast. I have had the cup cakes, sponge cake, waffles, banana bread, whole meal bread and the white bread (the recipes are on the web site). They were all very good. Patti
	report abuse vote down vote up

April 02, 2008
Votes: +1

a guest said:

	Can anybody attest to the taste of these products?
	report abuse vote down vote up

April 01, 2008
Votes: +0

This e-mail address is being protected from spam bots, you need JavaScript enabled to view it said:

	If the Feds say that it is ok to have High Fructose Corn Syrup (do your research on that) than .002 of Codex wheat starch should be fine
	report abuse vote down vote up

March 25, 2008
Votes: +0

a guest said:

Oh, I so wish that the US would get it together with respect to food in general, and gluten free or celiac safe food in particular. Labelling is impossible and often misleading, and many companies now are in the position of saying some is not gluten free when in fact it is (check out Saga blue cheese) so as to be safe from the litigation which is so ever present in American life. I am afraid that the long-awaited Fed standards will make it worse, not better, as companies will all just choose to say it is not safe to eat their stuff, when in fact there is no problem.

report abuse vote down vote up

March 18, 2008
Votes: +2

a guest said:

No, Codex wheat starch isn't forbidden. It's that Americans are so far behind the Europeans when it comes to understanding celiac disease and how to make food that tastes good for us celiacs. We don't have any @#$&#xin;g standard at all here for calling foods gluten free! The FDA is finally getting around to proposing the same standard that Europeans have been using for years. If you look at this site here, they aren't claiming that the mixes are gluten free. They come right out and say less than 20 ppm gluten, where in Europe they are able to call those foods gluten free. If you've ever been overseas you realize how much better the breads and waffles are for celiacs. I think this is just a case of Americans coming to the conclusion that the tiny amount of gluten you get from Codex wheat starch is safe, and makes foods a lot BETTER, a conclusion that European countries came to a long time ago. I'm really glad we're joining the 21st century and can't wait to be able to buy these mixes here!

report abuse vote down vote up

February 03, 2008
Votes: +2

a guest said:

I am now in a state of utter confusion.I have always thought that products containing Codex wheat starch were forbidden fruit for American celiacs Now you're claiming your products are gluten free when they do contain Codex wheat starch I know you will have a very clear explanation I also would like to know if you will eventually ship in, and have for sale, codex wheat starch, as I do all of my own baking

report abuse vote down vote up

February 03, 2008
Votes: -1

JennyBosking said:

	Great point! We are currently working on a page that will visually demonstrate the concept you've just described. It's funny, I was just having this conversation with one of my partners yesterday, and I think he used 96 sandwiches as his example.
	report abuse vote down vote up

February 02, 2008
Votes: +0

a guest said:

You should also point out that there is a "maximum daily allowance" for gluten, which as far as I know the most recent (Catassi/Fassno) study concluded is safe if kept below 50 milligrams. So what's important is to keep gluten intake under 50 mg per day, not the fact that the product has 20 ppm. You should do the math--at 20 ppm, you'd have to eat about 40 sandwiches per day to reach 50 mg. Regular bread? You'd get 50 mg gluten in about 1/200th of a sandwich! So compared to eating foods that normally contain gluten, 20 ppm is so very, very small it really is for practical purposes zero in all but the most extreme cases of sensitivity.

report abuse vote down vote up

February 02, 2008
Votes: +1

Comment

smaller | bigger

Subscribe via email (Registered users only)

I have read and agree to the Terms of Usage.

Add Comment