Ginster's have launched a gluten free Cornish pasty in Sainsbury's. I eagerly bought one, haven't had a pasty in years. Checked the ingredients before eating it for lunch to find the primary ingredient is Gluten free wheat starch! Thank heaven's I did, I am wheat allergic. Absolutely gutted. Note to self, don't shop hungry and remember to read the ingredients. What a waste. I have given Ginster's some feedback, but don't expect it to make any difference. There could be a potential new customer base out there if they changed the recipe.
So disappointed.: Ginster's have... - Gluten Free Guerr...
Gluten Free Guerrillas
It’s frustrating isn’t it?! I’m allergic to wheat too, and soya. Thanks for the heads up. I’m always interested in new gluten free products but there seems to be limited choice for the wheat allergic. And the soy allergic too as soya seeems to be in most gluten free products. I’ve noticed a lot more products lately listing wheat starch as the main flour ingredient out of interest. 😖
Hello fellow wheat allergy person. It is frustrating, and deeply disappointing when you so look forward to something. It is also difficult to explain your issue. The wider public has some idea that coeliacs cannot have gluten, but explaining the wheat allergy is tricky. I am fine with gluten and can happily eat ancient spelt, barley, rye etc. It is modern wheat that I cannot eat. You are right, looking for gluten free was at least a starting point, but since the advent of Codex wheat starch, it has become widely used and is not good news for folks like us. I can only conclude that it is a cheap ingredient.
Yep. Wheat free doesn’t necessarily mean gluten free and gluten free doesn’t necessarily mean wheat free!
Keep checking those labels folks…😵💫
The daft thing is that usually I am a fastidious label reader, but for some reason, failed to do so on this occasion. I won't forget again.
I have been there and done that! I have so many allergies it is unbelievable and the list is growing by the year. Honey is now a problem and a few months ago I had a major issue so asked my husband to check all the food labels on the things we had eaten in the last twenty four hours. With a big grin on his face he said 'You can't have honey can you?' I, of course, said 'No, but we checked everything.' His response? 'Then why did you buy Honey Roast Ham'! Durrr!
I felt exactly the same when I bought one and realised before eating thankfully. So frustrating. It's either that or oats in everything 🙄
I think you only appreciate how difficult it can be through lived experience. It is almost impossible to explain to 'normal' people.
You are so right. Now when I go out for a meal I take a list of the things I can eat rather than the things I can't. Even then we are subject to utensils not causing cross contamination. My family and closest friends are really understanding but those who know me less well think a little bit won't hurt!
I’m so sorry it’s a real kick to get all excited about a food and then to find out you can’t have it and you’ve wasted your money. 😞
On a lighter note, one of my recent disappointments was a bar of dark dairy free chocolate from Holland and Barratt. Ooh, I thought with my mouth watering...Hazelnut Chocolate...I must order some. It arrived and I suffered a huge wave of disappointment...I had misread the label...it was 'Hazelnot' chocolate'! Not sure I've recovered from that yet.
Oh no! I would have been disappointed with that, I am rather partial to dark chocolate and hazelnuts. You won't be alone, the difference is miniscule.
Bloomin twats. The message really isn't getthing through to any of these food companies really. I've long argued we need an independent lobby group for coeliac, made up of end users/consumers/those with coeliac to lobby against exactly this kind of nonsense. Even for those who are not wheat allergic, that gluten free wheat starch is nothing but a unicorn of a myth. How difficult is it for them to get the basics.
It seems to be everywhere. The arm of Juvela that makes the prescription stuff all uses Codex wheat starch. How is 20ppm of gluten gluten free? Especially when it is cumulative? Australia has a better idea. Notionally <3ppm which is the lowest detectable level.
I honestly believe there will be a weight of evidence against the 20ppm that will topple the notion within the next 10 years. There seems to be an almost deliberate refusal to do any proper or comprehensive research on the 20ppm suitability. It's a scam. Nothing more, nothing less.
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