Gluten Free Edmonton, Alberta
Friday, November 4, 2011
Do you use beans and lentils for gluten free baking and cooking?
This is going to be a pretty quick and short post about beans and lentils. To my surprise, you can actually bake with them. Our first experience is buying some lentil crackers from Bulk Barn's gluten free section. We took a chance with them, and didn't know what to expect. Lets just say we went back and bought 4 more! They had a great crispy texture to them. I topped a few with some goat cheese and really enjoyed a nice after dinner snack. I have also seen these crackers sold at Winners.
Funny enough after trying these, one of our readers shared a pretty interesting resources for beans and lentils. It's the Alberta Pulse Association, and their website has recipe and cooking tips. Not only that, they have a free download specifically for gluten free recipes. Recipes for baking and cooking, from chilis to banana bread. The recipe book talks about the different types of beans, lentils and chickpeas and the health benefits. Beyond recipes, it even has tips of how to use beans in a gluten free diet to spruce up meals.
Click here for the Recipes page or click here to open up the recipe book directly.
Gluten Free Edmonton - A Celiac guide and resource for gluten free information in Edmonton, Alberta
Saturday, November 5, 2011
Holiday Hosting Ideas
Great ideas for the Holiday's if you are host Christmas Dinner with a Celiac attending. Canadian Living
Gluten-free holiday entertainingBy The Canadian Living Test Kitchen
How to host celiac and gluten-sensitive friends and family, plus Canadian Living's gluten-free recipes for easy entertaining.
TweetBookmarks Comments Share Print Increase Font Size Decrease Font Size Lemon Sorbet Cups.
Be sensitive to Celiacs
Celiac disease is an autoimmune disorder that results in damage to the small intestines when gluten, a protein compound found in some grains, is consumed. A damaged digestive tract can lead to poor absorption of important nutrients and, if left untreated, may cause malnutrition, osteoporosis and anemia. Celiacs need to avoid wheat, barley, rye and most oats. It’s important to be mindful of these grains' derivatives, which are often found in pre-packaged goods.
Gluten-free holidays
Preparing gluten-free options for friends and family during the holidays is not as daunting as it may seem. Here are some guidelines to make mealtime celiac friendly:
• Cook from scratch. Knowing exactly what's in dishes by adding it yourself is the best way to avoid gluten contamination.
• Avoid cross-contamination. Even a trace amount of gluten can be damaging to people with celiac disease. Ensure all cooking surfaces, utensils and appliances are carefully cleaned if they have come in contact with gluten-containing products.
• Read ingredient lists carefully. Many prepared sauces, dips and condiments contain hidden sources of gluten.
• Involve guests and give them a tour of the food, emphasizing the importance of avoiding cross-contamination if the meal is not entirely gluten-free.
Leave it out!
Here are some common additives that may contain gluten found in packaged foods. Remember, if in doubt, leave it out!
Modified starch
Hydrolyzed proteins
Flavouring
Malt (i.e. maltodextrine, malt syrup)
Wheat free claims (may still contain barley, rye or oats)
How to make the holiday meal gluten-free
• Choose an unseasoned fresh or fresh-frozen turkey. Be sure to read all the ingredients for potential contaminants on packaged or seasoned birds.
• Read ingredient list on hams carefully: many contain additives for seasoning and texture modification.
• Try rice stuffing for the turkey, or substitute toasted gluten-free bread crumbs for the
regular variety
• Thicken gravy with cornstarch rather than flour.
• Purchase gluten-free pie shells or pie crust mixes and fill with your favourite gluten-free filling. (To thicken fresh fruit filling, use cornstarch.)
Where to get gluten-free products
The demand for celiac-friendly foods is rising and now there are outlets across Canada where people can meet their gluten-free needs. As well, most health food stores and many supermarkets also carry some gluten-free products.
Here are websites that carry products that may be difficult to find locally:
• The Specialty Food Shop
Shop online, by phone, or visit the shop at The Hospital for Sick Children in Toronto to stock up on perishable items. There are also registered dietitians on staff available to answer questions. Ships nationwide: www.sickkids.on.ca/specialtyfoodshop /1-800-737-7976
• El Peto Products
Order products in person, by e-mail, telephone or fax from this Canadian manufacturer and supplier: www.elpeto.com / 1-800-387-4064
• Glutenfree.com
Choose your location as "Canada" to view the products available for shipping outside of the U.S.: www.glutenfree.com / 1-800-291-8386
Where to get more information
The Canadian Celiac Association website (www.celiac.ca) offers resources for people who have been diagnosed with celiac disease. The site includes helpful information on how to shop gluten-free in Canada and how to avoid cross contamination. It also offers the opportunity to learn about new products and recipes. It offers a yearly membership, which includes a new-member's kit, a subscription to the national newsletter and membership to your local celiac chapter. For more information, visit the website, or call toll free: 1-800-363-7296
How to host celiac and gluten-sensitive friends and family, plus Canadian Living's gluten-free recipes for easy entertaining.
TweetBookmarks Comments Share Print Increase Font Size Decrease Font Size Lemon Sorbet Cups.
Recipes that are naturally gluten free and great for the holidays
NOTE: Many Canadian Living salad dressing recipes contain Dijon or grainy mustard. Read labels carefully to ensure there is no hidden gluten, or purchase gluten-free mustard for these recipes.
Appetizers
Roasted Garlic and Eggplant Dip
True Canadian Cheese Fondue (Serve with rice crackers, broccoli, cauliflower, and corn chips.)
Grilled Figs Wrapped in Proscuitto with Balsamic Drizzle
Sun Dried Tomato Cheese and Basil Pate
Sweet and Salty Walnuts
Mains
Easy Asparagus Ricotta Frittata
Tofu Stuffed Eggplant with Mushroom Ragout
Charmoula Roast Turkey Breast
Oven Poached Salmon
Lamb Ribbons with Mint Pesto
Curry Beef Kabob Bites
Lemon Rosemary Chicken Skewers
Sides
Puree of Roasted Potatoes and Pears
Roasted Squash, Onion and Fennel Toss
Creamy Mashed Potatoes
Desserts
Lemon Semifreddo with Coffee Syrup
Orange Creme Caramel
Earl Grey Pots de Creme
Coconut Panna Cotta with Mango Sauce
Honey Roasted Pears
Caramel Baked Pear Sundaes
Strawberries in Chocolate Pavlova
Blueberries and Ginger Cream Meringues
Frozen Chocolate Praline Meringue Torte
Lemon Sorbet Cups
White Chocolate Lemon Rice Pudding with Cranberry Compote
Cookies, bars and squares
Coconut Macaroons
Maple Pecan Fudge
Gluten-Free Chocolate Glitter Cookies
Chocolate Caramel Bites
Food gifts
Red Onion Marmelade
Caramel Almond Popcorn
Ruby Beet and Apple Chutney
Port and Balsamic Jelly
Click here to see CanadianLiving.com's entire database of gluten-free recipes
Gluten-free holiday entertainingBy The Canadian Living Test Kitchen
How to host celiac and gluten-sensitive friends and family, plus Canadian Living's gluten-free recipes for easy entertaining.
TweetBookmarks Comments Share Print Increase Font Size Decrease Font Size Lemon Sorbet Cups.
Be sensitive to Celiacs
Celiac disease is an autoimmune disorder that results in damage to the small intestines when gluten, a protein compound found in some grains, is consumed. A damaged digestive tract can lead to poor absorption of important nutrients and, if left untreated, may cause malnutrition, osteoporosis and anemia. Celiacs need to avoid wheat, barley, rye and most oats. It’s important to be mindful of these grains' derivatives, which are often found in pre-packaged goods.
Gluten-free holidays
Preparing gluten-free options for friends and family during the holidays is not as daunting as it may seem. Here are some guidelines to make mealtime celiac friendly:
• Cook from scratch. Knowing exactly what's in dishes by adding it yourself is the best way to avoid gluten contamination.
• Avoid cross-contamination. Even a trace amount of gluten can be damaging to people with celiac disease. Ensure all cooking surfaces, utensils and appliances are carefully cleaned if they have come in contact with gluten-containing products.
• Read ingredient lists carefully. Many prepared sauces, dips and condiments contain hidden sources of gluten.
• Involve guests and give them a tour of the food, emphasizing the importance of avoiding cross-contamination if the meal is not entirely gluten-free.
Leave it out!
Here are some common additives that may contain gluten found in packaged foods. Remember, if in doubt, leave it out!
Modified starch
Hydrolyzed proteins
Flavouring
Malt (i.e. maltodextrine, malt syrup)
Wheat free claims (may still contain barley, rye or oats)
How to make the holiday meal gluten-free
• Choose an unseasoned fresh or fresh-frozen turkey. Be sure to read all the ingredients for potential contaminants on packaged or seasoned birds.
• Read ingredient list on hams carefully: many contain additives for seasoning and texture modification.
• Try rice stuffing for the turkey, or substitute toasted gluten-free bread crumbs for the
regular variety
• Thicken gravy with cornstarch rather than flour.
• Purchase gluten-free pie shells or pie crust mixes and fill with your favourite gluten-free filling. (To thicken fresh fruit filling, use cornstarch.)
Where to get gluten-free products
The demand for celiac-friendly foods is rising and now there are outlets across Canada where people can meet their gluten-free needs. As well, most health food stores and many supermarkets also carry some gluten-free products.
Here are websites that carry products that may be difficult to find locally:
• The Specialty Food Shop
Shop online, by phone, or visit the shop at The Hospital for Sick Children in Toronto to stock up on perishable items. There are also registered dietitians on staff available to answer questions. Ships nationwide: www.sickkids.on.ca/specialtyfoodshop /1-800-737-7976
• El Peto Products
Order products in person, by e-mail, telephone or fax from this Canadian manufacturer and supplier: www.elpeto.com / 1-800-387-4064
• Glutenfree.com
Choose your location as "Canada" to view the products available for shipping outside of the U.S.: www.glutenfree.com / 1-800-291-8386
Where to get more information
The Canadian Celiac Association website (www.celiac.ca) offers resources for people who have been diagnosed with celiac disease. The site includes helpful information on how to shop gluten-free in Canada and how to avoid cross contamination. It also offers the opportunity to learn about new products and recipes. It offers a yearly membership, which includes a new-member's kit, a subscription to the national newsletter and membership to your local celiac chapter. For more information, visit the website, or call toll free: 1-800-363-7296
How to host celiac and gluten-sensitive friends and family, plus Canadian Living's gluten-free recipes for easy entertaining.
TweetBookmarks Comments Share Print Increase Font Size Decrease Font Size Lemon Sorbet Cups.
Recipes that are naturally gluten free and great for the holidays
NOTE: Many Canadian Living salad dressing recipes contain Dijon or grainy mustard. Read labels carefully to ensure there is no hidden gluten, or purchase gluten-free mustard for these recipes.
Appetizers
Roasted Garlic and Eggplant Dip
True Canadian Cheese Fondue (Serve with rice crackers, broccoli, cauliflower, and corn chips.)
Grilled Figs Wrapped in Proscuitto with Balsamic Drizzle
Sun Dried Tomato Cheese and Basil Pate
Sweet and Salty Walnuts
Mains
Easy Asparagus Ricotta Frittata
Tofu Stuffed Eggplant with Mushroom Ragout
Charmoula Roast Turkey Breast
Oven Poached Salmon
Lamb Ribbons with Mint Pesto
Curry Beef Kabob Bites
Lemon Rosemary Chicken Skewers
Sides
Puree of Roasted Potatoes and Pears
Roasted Squash, Onion and Fennel Toss
Creamy Mashed Potatoes
Desserts
Lemon Semifreddo with Coffee Syrup
Orange Creme Caramel
Earl Grey Pots de Creme
Coconut Panna Cotta with Mango Sauce
Honey Roasted Pears
Caramel Baked Pear Sundaes
Strawberries in Chocolate Pavlova
Blueberries and Ginger Cream Meringues
Frozen Chocolate Praline Meringue Torte
Lemon Sorbet Cups
White Chocolate Lemon Rice Pudding with Cranberry Compote
Cookies, bars and squares
Coconut Macaroons
Maple Pecan Fudge
Gluten-Free Chocolate Glitter Cookies
Chocolate Caramel Bites
Food gifts
Red Onion Marmelade
Caramel Almond Popcorn
Ruby Beet and Apple Chutney
Port and Balsamic Jelly
Click here to see CanadianLiving.com's entire database of gluten-free recipes
Thursday, November 3, 2011
Friday, October 14, 2011
Simply Harvest Slow Cooking
I didn't say slow cooker. I said SLOW COOKING!
You don't have to use a slow cooker or crockpot to cook food slowly. Think about it for a second, how did our ancestors cook there harvests? In an oven, slowly.
Another thing...think about what they cooked...yup that's right food from their garden and the meat and crops they grew. Everything was natural. Nothing was processed!
Take heed in both of these hints and you will be healthy and live a long life.
I relocated this past year and tried growing a garden but didn't have much luck and was actually told I would have no luck being my first year here. Maybe next year I will have better luck!
These are the two potatoes and peas that I harvested. My beans grew but no pods grew. I did have about 8 tomoatoes too but they were eaten to quickly to get a pic of them.
You don't have to use a slow cooker or crockpot to cook food slowly. Think about it for a second, how did our ancestors cook there harvests? In an oven, slowly.
Another thing...think about what they cooked...yup that's right food from their garden and the meat and crops they grew. Everything was natural. Nothing was processed!
Take heed in both of these hints and you will be healthy and live a long life.
I relocated this past year and tried growing a garden but didn't have much luck and was actually told I would have no luck being my first year here. Maybe next year I will have better luck!
These are the two potatoes and peas that I harvested. My beans grew but no pods grew. I did have about 8 tomoatoes too but they were eaten to quickly to get a pic of them.
Sunday, September 11, 2011
Take Out Food...Yuck!
I avoid take out food and restaurants at all cost! I dislike eating out period. I am a homebody and enjoy cooking and baking in my own kitchen. I like eating my own harvest and reaping the benefits of eating fresh foods through the year. I am gluten free and dislike the hassle of making sure my food is gluten free when eating out. When I eat at home I have no worries. The foods prepared at take out franchises are full of unhealthy products anyway so I'm not missing anything there. I am always uncomfortable in a restaurant the people judging me, who needs that and the fact that I know what is in my food when I sit down to enjoy it is very satisfying.
Preparing for Winter ~Gardening & Freezing~
Concentrate on eating fresh foods, shop on the outside aisles of the grocery store or try growing your own vegetable garden. Instead of worrying about the fresh foods we lack through the winter I stock up in the summer and fall for the long winter months here in Canada. I grow my own or trade with friends from their gardens. Tomatoes, peas, beans, carrots, turnip and squash (etc). I prepare them for freezing so that I have plenty to cook my family over the winter and hopefully into the spring.
Organized Wisdom
Organized Wisdom
Getting Ready for Winter ~Herbs~
I grow my own herb garden from spring, I even bring it inside to continue the growing process. I freeze as I go so that I have lots of flavors to add to chicken & beef roasts, soups and broths (etc).
Frozen herbs will keep their flavor for several months. Unlike dried herbs, where the flavor gets more concentrated when drying, frozen herbs can be used in the same proportion as fresh herbs.
FRESH FROZEN HERBS
To Freeze Herbs:
Method 1:
1.Harvest the freshest, healthiest leaves.
2.Wash, if necessary, and pat dry with paper towels
3.Spread the individual leaves on a small tray or cookie sheet. Freezing the leaves flat and individually will prevent them from freezing together into a brick.
4.Cover and place the tray of leaves into the freezer
5.When frozen solid, place in airtight containers and return to the freezer. Once frozen individually, the leaves will not meld together.
Method 2:
1.Harvest the freshest, healthiest leaves
2.Wash, if necessary, and pat dry with paper towels
3.Stuff 2-3 individual leaves or a spoonful of chopped herbs in ice cube trays.
4.Fill the tray half way with water. Make sure the leaves are down into the water, as best you can. They will tend to float, but we'll fix that with the next step. Place the half filled tray in the freezer.
5.Once the ice cubes are pretty much frozen, finish filling the try with water. The leaves will no longer be able to float and should be completely surrounded with water. Now place the tray back into the freezer to freeze solid.
6.Once the ice cubes are frozen, remove from the tray and store in zip closure bags.
7.When ready to use, toss the whole ice cube into your favorite stew or dish.
It really is as easy as that!
Frozen herbs will keep their flavor for several months. Unlike dried herbs, where the flavor gets more concentrated when drying, frozen herbs can be used in the same proportion as fresh herbs.
FRESH FROZEN HERBS
To Freeze Herbs:
Method 1:
1.Harvest the freshest, healthiest leaves.
2.Wash, if necessary, and pat dry with paper towels
3.Spread the individual leaves on a small tray or cookie sheet. Freezing the leaves flat and individually will prevent them from freezing together into a brick.
4.Cover and place the tray of leaves into the freezer
5.When frozen solid, place in airtight containers and return to the freezer. Once frozen individually, the leaves will not meld together.
Method 2:
1.Harvest the freshest, healthiest leaves
2.Wash, if necessary, and pat dry with paper towels
3.Stuff 2-3 individual leaves or a spoonful of chopped herbs in ice cube trays.
4.Fill the tray half way with water. Make sure the leaves are down into the water, as best you can. They will tend to float, but we'll fix that with the next step. Place the half filled tray in the freezer.
5.Once the ice cubes are pretty much frozen, finish filling the try with water. The leaves will no longer be able to float and should be completely surrounded with water. Now place the tray back into the freezer to freeze solid.
6.Once the ice cubes are frozen, remove from the tray and store in zip closure bags.
7.When ready to use, toss the whole ice cube into your favorite stew or dish.
It really is as easy as that!
Sunday, July 3, 2011
Easy Kid Dishes for Adults Too
I was looking for some new ideas in the Gluten Free World the other day and came across these sites...
Chicken Tender
Gluten Free KIDS...just cuz we are adults doesn't mean we don't want a sweet treat now and then...Treat yourself!
Kid-Friendly-Gluten-Free-Meals: I find that when people are preparing and experimenting to produce a child version meal or food platter they try for easy but tasty so I thought for those busy days and those cravings I would try some of these recipes.
Chicken Tender
Gluten Free KIDS...just cuz we are adults doesn't mean we don't want a sweet treat now and then...Treat yourself!
Kid-Friendly-Gluten-Free-Meals: I find that when people are preparing and experimenting to produce a child version meal or food platter they try for easy but tasty so I thought for those busy days and those cravings I would try some of these recipes.
G-Free Candy List
Every Halloween, it seems like more manufacturers identify candy as gluten-free, widening the choices for trick-or-treaters – and their candy-loving parents. As of 2010, those who follow a gluten-free diet have numerous choices, including various long-time kid favorites such as Nestle's Butterfinger candy bars and Jelly Belly jelly beans.
It's always possible to find gluten-free specialty candies, such as the gluten-free, vegan gummy bears available from Let's Do Organic and the gluten-free, low-sugar fudge sold by Diabetic Direct. But since your neighbors likely will pass out more mainstream treats on Halloween night, it's helpful to know which ones are safe.
Here are the latest gluten-free lists of candies as of September 2010, plus links to manufacturers' websites.
However, please remember to use these lists only as a guide, since ingredients and formulas can change at any time. In some cases, a product made at one location may be listed as gluten-free, while the same product made at a different location may not be gluten-free.
Always, if in doubt about the gluten-free status of a product, contact the manufacturer's customer service personnel directly at the numbers listed below.
Nestle USA
Nestle's list of gluten-free candy bars includes Nestle's milk chocolate bar, Baby Ruth, Bit-O-Honey, Butterfinger (but NOT the Butterfinger Crisp or the Butterfinger Stixx), Goobers, Nips (both regular and sugar-free), Oh Henry!, Raisinets and Sno-Caps.
Nestle's also manufactures Wonka products, and lists Wonka Pixy Stix, Wonka Laffy Taffy, Wonka Lik-Maid Fun Dip and Wonka Spree as gluten-free. However, Wonka Oompas and the Wonka Bar are NOT gluten-free.
Contact Nestle USA at 800-225-2270.
Mars Chocolate
Mars Chocolate makes M&M's, Dove, Snickers and other products. As of September 2010, all M&M's EXCEPT FOR Pretzel M&M's are gluten-free. Snickers and Snickers Dark bars, all Dove chocolate products, and the Munch Nut bar also are listed as gluten-free.
Contact Mars Chocolate at 800-627-7852.
Hershey's
Hershey's does not publish a gluten-free candy list because "the ingredients can change at any time," according to one of the company's customer service representatives.
As of September 2010, plain milk chocolate Hershey's Kisses, Hershey's Milk Chocolate bar in the 1.55 ounce size and Hershey's Milk Chocolate with Almonds bar in the 1.55 ounce size were the only candy products that Hershey's considers gluten-free. The company says it will list any ingredients containing wheat, barley, rye, oats and malt on the label, and also will disclose shared equipment or shared facilities on the label.
Contact Hershey's at 800-468-1714.
Jelly Belly
Jelly Belly makes jelly beans in an ever-expanding array of colors and flavors. According to the company, "all Jelly Belly beans are gluten-free, dairy-free, gelatin-free, vegetarian and OU Kosher."
Contact Jelly Belly at 800-522-3267.
Necco
Necco probably is best known for its small sugar Valentine heart candies – the pastel-colored ones that say "Be Mine" and "True Love" – but my daughter's candy stash often turns up a few Necco products every Halloween.
According to Necco, the following products do not contain gluten from wheat, rye, oats or barley: Necco Wafers, Mary Janes, Mary Jane Peanut Butter Kisses, Sweethearts Conversation Hearts (available for Valentine's Day only), Canada Mint & Wintergreen Lozenges, Haviland Thin Mints and Candy Stix. In addition, Clark Bars, Skybars, Haviland Peppermint & Wintergreen Patties, Necco Candy Eggs (available at Easter only), Talking Pumpkins (available at Halloween only), Squirrel Nut Caramels and Squirrel Nut Zippers, Banana Split and Mint Julep Chews, and ULTRAMINTS are gluten free.
Contact Necco at 781-485-4800.
It's always possible to find gluten-free specialty candies, such as the gluten-free, vegan gummy bears available from Let's Do Organic and the gluten-free, low-sugar fudge sold by Diabetic Direct. But since your neighbors likely will pass out more mainstream treats on Halloween night, it's helpful to know which ones are safe.
Here are the latest gluten-free lists of candies as of September 2010, plus links to manufacturers' websites.
However, please remember to use these lists only as a guide, since ingredients and formulas can change at any time. In some cases, a product made at one location may be listed as gluten-free, while the same product made at a different location may not be gluten-free.
Always, if in doubt about the gluten-free status of a product, contact the manufacturer's customer service personnel directly at the numbers listed below.
Nestle USA
Nestle's list of gluten-free candy bars includes Nestle's milk chocolate bar, Baby Ruth, Bit-O-Honey, Butterfinger (but NOT the Butterfinger Crisp or the Butterfinger Stixx), Goobers, Nips (both regular and sugar-free), Oh Henry!, Raisinets and Sno-Caps.
Nestle's also manufactures Wonka products, and lists Wonka Pixy Stix, Wonka Laffy Taffy, Wonka Lik-Maid Fun Dip and Wonka Spree as gluten-free. However, Wonka Oompas and the Wonka Bar are NOT gluten-free.
Contact Nestle USA at 800-225-2270.
Mars Chocolate
Mars Chocolate makes M&M's, Dove, Snickers and other products. As of September 2010, all M&M's EXCEPT FOR Pretzel M&M's are gluten-free. Snickers and Snickers Dark bars, all Dove chocolate products, and the Munch Nut bar also are listed as gluten-free.
Contact Mars Chocolate at 800-627-7852.
Hershey's
Hershey's does not publish a gluten-free candy list because "the ingredients can change at any time," according to one of the company's customer service representatives.
As of September 2010, plain milk chocolate Hershey's Kisses, Hershey's Milk Chocolate bar in the 1.55 ounce size and Hershey's Milk Chocolate with Almonds bar in the 1.55 ounce size were the only candy products that Hershey's considers gluten-free. The company says it will list any ingredients containing wheat, barley, rye, oats and malt on the label, and also will disclose shared equipment or shared facilities on the label.
Contact Hershey's at 800-468-1714.
Jelly Belly
Jelly Belly makes jelly beans in an ever-expanding array of colors and flavors. According to the company, "all Jelly Belly beans are gluten-free, dairy-free, gelatin-free, vegetarian and OU Kosher."
Contact Jelly Belly at 800-522-3267.
Necco
Necco probably is best known for its small sugar Valentine heart candies – the pastel-colored ones that say "Be Mine" and "True Love" – but my daughter's candy stash often turns up a few Necco products every Halloween.
According to Necco, the following products do not contain gluten from wheat, rye, oats or barley: Necco Wafers, Mary Janes, Mary Jane Peanut Butter Kisses, Sweethearts Conversation Hearts (available for Valentine's Day only), Canada Mint & Wintergreen Lozenges, Haviland Thin Mints and Candy Stix. In addition, Clark Bars, Skybars, Haviland Peppermint & Wintergreen Patties, Necco Candy Eggs (available at Easter only), Talking Pumpkins (available at Halloween only), Squirrel Nut Caramels and Squirrel Nut Zippers, Banana Split and Mint Julep Chews, and ULTRAMINTS are gluten free.
Contact Necco at 781-485-4800.
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