Read to Feed: Gluten-Free Grocery Guide


grocery-guide-lg-5The Essential Gluten-Free Grocery Guide (5th Edition)

by Dave Morris, Bob Stamatatos and the Triumph Dining Team

Mama is absolutely amazed at all the celebrities that are now eating gluten-free… either by choice or because they have to. Bet they don’t have the mind-boggling, and often overwhelming, task of trying to buy gluten-free groceries.

The so-called gluten-free aisle is paltry at best, and seems to be filled with a lot of cookies, crackers and other high-carb indulgences.

But there are a lot of gluten-free items in the store that you may be passing up because they doen’t have a label that screams: BUY ME! I’M GLUTEN FREE!

Thank goodness for Triumph Dining’s “The Essential Gluten-Free Grocery Guide 5th Edition”.

This handy little soft-cover book is organized logically by grocery store aisle. It covers more than 44,000 products, including 3,300 Brand names.

I really like it because it has a guide that tells you which food makers are upfront about cross-contamination risks. It also has handy little symbols to let you know really important info like:

• Made in a GF facility with no chance of cross-contamination
• Gluten Testing is performed on the products
• Procedures to prevent Cross-Contamination, but equipment/facilities may be shared with other gluten-containing food products

The cost of gluten-free items is sometimes DOUBLE the cost of similar gluten-loaded items, so the guide includes store brands from some of the larger chains like Safeway, Kroger and Albertsons.

Even if they don’t buy their own groceries, it’s somewhat consoling to know that the celebrities aren’t perfect… they have issues just like the rest of us!


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posted under The Kitchen Think

9 thoughts on “Read to Feed: Gluten-Free Grocery Guide

  1. Tatiana Lehman

    Gluten is the composite of a gliadin and a glutenin, which is conjoined with starch in the endosperm of various grass-related grains. The prolamin and glutelin from wheat (gliadin, which is alcohol-soluble, and glutenin, which is only soluble in dilute acids or alkalis) constitute about 80% of the protein contained in wheat fruit. Being insoluble in water, they can be purified by washing away the associated starch. Worldwide, gluten is a source of protein, both in foods prepared directly from sources containing it, and as an additive to foods otherwise low in protein.`

    Ciao for now

  2. Cliff Worsley

    Gluten-free fad diets have recently become popular. A 2012 study concluded “There is no evidence to suggest that following a gluten-free diet has any significant benefits in the general population. Indeed, there is some evidence to suggest that a gluten-free diet may adversely affect gut health in those without celiac disease or gluten sensitivity.;

    My very own internet site

  3. Cindy (Vegetarian Mamma)

    Thanks for sharing your thoughts on this book 🙂 Will certainly be looking into it! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂

    Thanks for linking back to the Gluten Free Fridays post!

    Party starts tonight at 7:05 pm eastern time! Hope to see you there!

    Cindy from

    1. Mama Post author

      Glad you stopped by… I’m not 100% gluten free, but I’m trying it. No health issues… just trying to cut back!

    1. Mama Post author

      Glad you stopped by… I’m not 100% gluten free, but I’m trying it. No health issues… just trying to cut back!


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I’m Christina Chavez

I was a TV journalist for many years, but with a house full of kids I decided to come off the road, go to culinary school and follow my passion for cooking. Mama’s High Strung is all about food… everything from creative recipe ideas to some really cool kitchen gadgets and cooking tips. I live in Chicago, but I love to travel and write about my food discoveries! You can reach me by email: