Sincerely Carolina

recipes. lifestyle. fitness. fun.

Menu

I've Got A Crunch on You.

by caroline

Right now I am completely obsessed with Barbara's Bakery Gluten-Free, Multigrain Puffins Cereal. OBSESSED.

In my pre-gluten-free days, I used to be head over heels for Ms. Barbara's Peanut Butter Puffins and would regularly annoy the hell out of my co-workers by bringing them for a mid-afternoon snack. (They are rather crunchy … oops.) They are tasty and a perfectly healthy snack-y option for those moments when a craving for potato chips or pretzels (or anything to keep your mouth busy and your eyes open) strikes.

Therefore, I was rather disappointed when I had to bid those peanut butter nuggets adieu. But then it happened: Dan and I were shopping the other day and I spotted these Multigrain Puffins with their glorious gluten-free label. Gasp! I shoved 'em in the cart and could not wait to get home and give them a try. (Oh, the little things that make me happy.)

I'll be honest, they aren't the Peanut Butter Puffins (they will always have a special place in my heart). But these multigrain wonders hold their own with a sweet and oat-like taste that had me snacking all afternoon.

One caution: There is a notation on the box that these are made in a facility that also processes wheat. I usually completely steer clear of any food item that may even have the slightest risk of coming in contact with wheat or any other gluten-containing item. I didn't notice the disclaimer on the box until today (probably because I was blinded by my excitement) and I have already had them twice. Yesterday, Dan and I both snacked on them and then went for a walk, and I was complaining about my stomach. I am not sure if it was related, but I wanted to point this out because some of you may have issues with cross-contamination (as I often do). I'm willing to give 'em another shot, but here's hoping I won't have to say goodbye to this Puffin love, too!

How about you? What's your opinion on companies who call their products "gluten-free" (which is perfectly acceptable because the product does not contain gluten), but run the risk of cross-contamination? Do you avoid them altogether or do a bit of research and assess the risk factor?