Gluten Free Grocery Favorites

I’ve compiled a list of gluten free products that I consistently find to be standouts in their field. Your mileage may vary, but I hope this helps a little bit to narrow down your choices.


Glutino Chocolate Vanilla Creme Cookies

-The closest I’ve tried to the real thing. Other brands I’ve tried include Schar Chocolate O’s (very close, but a bit too small and thick to mimic Oreos, in my opinion) and  Joe-Joe’s Gluten Free Cookies from Trader Joe’s — here is an in-depth review on them from Gluten Free on a Shoestring.

Snyder’s Gluten-Free Mini Pretzels


Schar Gluten-Free Bread – I swap different brands of bread depending on what’s on sale, but Schar is consistently good. I think their ciabatta bread is the best in the line.

Udi’s Gluten-Free Bagels – These are the closest to “bagel texture.” If anyone knows where I can find a gluten free New York bagel…please let me know and I will run there and buy bagels for everyone.


Progresso Soups – They have a slew of gluten free soups — available at most common grocery stores. I like the Vegetable Classics Garden Vegetable.

GFHV Pro Tip: Adjusting to Eating Gluten Free

I’ve been doing some thinking about how hard it is to start eating gluten free. Once you’re slammed with a diagnosis that forces you to go gluten free, it can be incredibly overwhelming to figure out what works for you. Whether it’s your first time ever going gluten free, or you’re going gluten free in a new environment, I know it can be tough to deal with.

To get a fresh perspective on what going gluten free out of your comfort zone feels like, I spoke with Lily Maxwell, an Albany native and first-year student at SUNY New Paltz. Lily, 18, has been eating gluten free since she was 14 and diagnosed with Celiac disease.

GFHV: How did you prepare for going gluten free in an unfamiliar place?

Lily: I brought a lot of my own food with me. I brought boxes of granola bars and fruit in my fridge. Once I was here for a while, I started to take advantage of my surroundings (I realized I had too many granola bars.) I visited the farmer’s market on Thursdays and keep vegetables in my fridge — they’re good to snack on late at night when I don’t want to eat junk food.

GFHV: What’s in your stockpile right now?

Lily: I’ve had a lot of work recently, so I’ve been living on peanut butter and carrots! I have olive oil in my fridge for if I want a salad. I also keep apples, bananas, almonds and hummus around. I try to stockpile on protein-filled food and carbohydrates because a lot of the time, especially eating a lot of vegetables, I don’t have enough protein and carbs for the day.

GFHV: Many social gatherings are food-oriented. How did you deal with that?

Lily: It definitely affected me — my orientation meet-up party was a pizza party, and since I couldn’t eat the pizza, I didn’t go. Same thing with hall events — baking cookies with my floor, for instance. I try to make my socialization about other things — I hang out in the art building and I like to go rock climbing at The Inner Wall.

GFHV: Have you had any social situations where people have treated you differently because of what you ate?

Lily: Definitely – every meal somebody gives me a look or comments because I always have an enormous salad that’s spilling onto the table, or an entire bowl of tomatoes. I really like vegetables  and I’m trying to be healthy. At this point, people know me as the salad girl.

GFHV: So what’s in your infamous salads?

Lily: Oh wow, this is going to be long! A lot of the mixed lettuce, tomatoes, cucumbers, carrots, sometimes olives, feta, a bunch of hummus or beans because I love hummus and sometimes hard boiled eggs or rice

GFHV: What’s the weirdest breakfast/lunch/dinner you’ve had because you had to eat gluten free and your options were limited?

Lily: Today I just bought an entire bag of tortilla chips and I was just like, lunch! And [friends] have a bagel or coffee and I just walk in with my bag, munching…and they’re like, “Ookay.” But Tostitos are delicious. [GFHV Editor’s Note: Plain Tostitos are gluten free, as are most plain varieties of potato chips. Flavored Tostitos contain wheat and are not gluten free.]

GFHV: What do you wish you had known when you first moved here?

Lily: I wish I had explored more instead of waiting for someone else to mention where gluten free stuff was. I kind of stuck to the salad — I wish I had established a more balanced diet instead of eating the same thing every day. I definitely need to get better at packing snacks with me, like carrots and portable peanut butter or fruit. I’ve realized that trying to find the time to eat gluten free isn’t very convenient with my schedule, and maybe I need to change my schedule so I have more time to go to the dining hall and eat real food. I definitely didn’t think of how hard it would be when I was starting here.


GFHV Pro Tip: How to Cook Gluten Free Without Losing Your Mind

Editor’s Note: This article was originally published on the site of Bon Appétit, written by Rochelle Bilow

After test-kitchen contributor Jackie Ourman‘s 7 year-old son was diagnosed with celiac disease in 2011, she began worrying: Will we ever eat normally again? She mourned the eating life she assumed her son would never experience. (Birthday cakes! Pizza parties! Beer in college!), and just as the enormity of the situation was sinking in, Ourman got another bomb: She was also gluten-intolerant. A former HR professional in investment banking turned stay-at-home mom, Ourman realized she was not content with a lifetime of lumpy pasta, rice crackers, and processed, packaged wheat substitutes, she decided to enroll in culinary school. There, she learned to cook and bake without gluten, chronicling her experiences along the way. An internship opportunity led her to Bon Appétit, where she now works in the test kitchen.

Ourman knows too well that these days, uttering the phrase “gluten-free” is a sure way to incite controversy and spark debate. From the gluten-intolerant and gluten-sensitive to the gluten-oblivious, our country is obsessed with this elasticity-giving protein composite found in wheat, barley, rye, and brewer’s yeast. Although not everyone who avoids gluten is intolerant of it, Ourman and her son represent the small portion (about 1%)  of the population who can’t absorb nutrients in gluten-containing foods—eating it makes them sick. In light of that, Ourman has dedicated herself to raising awareness about living a gluten-free lifestyle, including how to cook without gluten and how to navigate the world of dining out.

Read more from the source….

GFHV Pro Tip: Who Sells the Gluten Free Goods You Need in the Hudson Valley?

I was thrilled to see an article in The Huffington Post telling me where to find gluten free ingredients…and was sorely disappointed when I realized that article is, essentially, a giant advertisement for Amazon. While there’s a time and a place for ordering from Amazon, I find the inflation and providers a bit ridiculous sometimes. I refuse to pay the (current price as of writing this on October 10th, 2014) $7.34 for King Arthur Gluten Free Chocolate Cake Mix through Amazon. I do not need cake mix that badly. Even though I want it. Cake = one of my many loves. I’m only kind of kidding.

Anyway, before this blog post turns into a passionate rant about how much I love dessert….

Here are some items that I’ve found are tricky to find, and some suggestions on how to nab them in the wild:

1. Tapioca flour

Difficulty: 3/10

This is a tricky one — Stop and Shop in New Paltz carries several brands of Bob’s Red Mill Gluten Free Flour, but not tapioca flour — a common flour in gluten free baking. You’ll have to go to Earthgoods (Main St) or New Paltz Health and Nutrition (catty-corner to Stop & Shop.)

2. Gluten free pasta that doesn’t cost $$$

Difficulty: 5/10

I’m a college student at SUNY New Paltz. Spaghetti + marinara is kind of the cliche go-to dinner for me — but I need it on the cheap! What’s a money-scrimping, dollar-hoarding college student to do when the fancier gluten free pasta (Jovial, for instance) is too much for my budget?

This one’s not too hard — you just need to look in different places. Stop and Shop carries Barilla gluten free pasta — but stocked with their regular pasta. I never peruse the regular pasta aisle, so when I found this, I was pretty stoked. If you want to go even cheaper, ShopRite carries their store brand gluten free pasta (corn-based), and it’s just as tasty. And cheap. (This is also stocked with their regular pasta — if they don’t have it in stock, ask to speak to their nutritionist (most ShopRites have one!) to order food specifically for food allergies. Your mileage may vary — I’ve had experience with this in my hometown of Staten Island, although I have not met with the staff of the ShopRite in New Paltz.

3. Wide, rice noodles 

Difficulty: 7/10

I am obsessed with Thai food and while I could use thin rice noodles (Stop and Shop; New Paltz Health and Nutrition), I’m a purist. I needed to find the wide, thick noodles to make “Drunken Noodles with Chicken” from one of my new favorite cookbooks, “The How Can It Be Gluten-Free Cookbook.”I recommend the “Wide Rice Stick Noodle, 16 oz pack” found here from After soaking, the 3/8th inch noodles expand to about 1/2 inch, according to the directions. Ground shipping is (currently) $6.85 for oone pack and $8.85 for six packs…I’d say go for six and make pad thai for days.

If you’re feeling extra ambitious, you can make your own noodles using white rice flour and tapioca flour using this recipe.

There you have it! If you have any tips or comments on your personal hard-to-find gluten free goods and where to get them, please comment — we’d love to share them.

Cheers and happy gluten free cooking!