Podcast Episode 25: Beware of Brands Offering Gluten & Gluten-Free

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The latest episode of my Hold The Gluten Podcast is now live!

Episode 25 “Happy Birthday Hold The Gluten” Features:

  • Hold The Gluten podcast celebrates one year!
  • I (finally) sample Uno Chicago Grill‘s GF Pizza
  • Betty Crocker GF cake, cookie, and brownie mixes.  Buy in bulk on-line via Amazon’s Subscribe & Save.
  • Chex recipe Chili and Garlic Snack Mix rocks!
  • GF Soft Pretzel mix by Dutch Country Soft Pretzels
  • Listener Julia shares that Trader Joe’s now offers GF mac n’ cheese, hot dog buns, and chocolate mousse.
  • Gluten Free mozzarella stick recipe
  • Julie’s Organic GF ice cream sandwiches
  • Tostitos – beware of the evil flour and multi-grain chips!
  • Tasty Gluten Free Giveaway in Episode 26
  • Urban Legend – Gluten in Envelope/Stamp Glue
  • Gluten Free Communion Hosts
  • What do YOU think of this HTG Podcast? Leave your feedback wherever you download this podcast!

Read the blog. Listen to the podcast. Educate yourself.

Rock on Celiacs!

Click the player below to listen to the show! Subscribe to the podcast using iTunes (or whatever media player you use) at http://feeds2.feedburner.com/htgpodcast

Click for direct download

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Maureen Stanley was diagnosed with Celiac Disease in 2005. Way back before gluten-free was “mainstream“. Maureen created Hold The Gluten blog and podcast in 2008 as a way to connect members of the gluten-free community across the world.


  1. Hey Maureen, I don’t remember mentioning gluten free hot dog buns…. I said hot dogs. Did I say buns? I didn’t mean to! They are hot dogs only… no buns… Oh I wish there were good GF buns out there at TJs!

    BTW you MUST go see Karina’s Kitchen… gluten free recipes and OH MY… looks good.

  2. I must also sing the praises of the Betty Crocker mixes. Hubby and I have tried the brownie mix and also the chocolate cake mix. They are really good but I was really impressed by the chocolate cake mix. It tasted 99.9% like a normal cake and I remember what they taste like as I’ve only been GF since September last year. It was moist and soft and not crumbly. It had the same texture as any regular moist cake out there. It was fantastic. At first I detected a teensy tiny bit of that “gluten free” taste but it either was my imagination or I got used to it rather quickly and didn’t taste it anymore by the time I was done with my slice.

  3. I was diagnosed with Celiac Disease on 6/19/09. I feel kind of like the student you described who has been eating PB&J every day for lunch and now needs to figure out what to eat but is totally overwhelmed by the number of websites and resources available. I am, however, very grateful for all of them and slowly learning about this new life (GF since 6/21/09). I LOVE your blog and podcast and have found them to be so encouraging. You now have another loyal fan and listener. Thanks a million! Elizabeth

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