Be Free For Me Blog

The National Foundation for Celiac Awareness (NFCA) is a 501(c)(3) non-profit organization dedicated to raising awareness and funding for celiac disease that will advance research, education and screening amongst medical professionals, children, and adults on a gluten free diet.

I had the pleasure of meeting Alice Bast, the Executive Director of the NFCA, and her team last fall at a seminar that educated pharmacists about gluten; specifically, what gluten is and how it can be hidden in different OTC and prescription medicines.

When I first met Alice and her team I couldn’t help but notice they shared my enthusiasm on educating everybody (and anybody!) about celiac disease and making sure celiacs everywhere have the tools to live a happy and healthy life… gluten-free.

If you haven’t checked it out yet, or you haven’t visited in some time, visit the NFCA website. It’s new design is user friendly, and full of information for those just starting out on a gluten-free diet, as well as the seasoned gluten-free’er.

My favorite sections of the NFCA website? The Resource section which has support for patients and their families, food & recipes, plus more. Another section to explorer is the News section which showcases a “recipe of the week”, videos and current news and articles on celiac disease. And last, while you’re at it, check out the Events section of the NFCA website to see if there are any support meetings or fundraisers in your area that may be of interest to you – after all sharing with each other is crucial in learning more about the celiac lifestyle and supporting each other.

For this weeks WIN-It-Wednesday, the NFCA has graciously offered five (YES 5!) Goodie Bags full of fun NFCA goodies! Contents of the goodie bag may include such items as celiac logoed coffee mugs, sticky notes, and celiac awareness ribbon magnets (I have one on the back of my car showing I am a supporter of celiac disease awareness!). Also included with the fun little goodies will be a book, either a gluten-free cookbook OR an educational resource book on celiac disease, the winners can pick which type of book they would like.

How can you win?

EASY!

Reply to this blog and ask one questions about celiac disease / the gluten free diet that you need to know OR share one pointer/tip you would give someone who just got diagnosed with celiac disease today. (Mine? Try to “embrace” the gluten-free lifestyle… really wrap your arms around it and learn as much as you can, and make sure you have fantastic fun trying new foods you never knew existed!)

Five randomly picked winners will be chosen as winners. All entries must be posted by Sunday, 09/19/09 at 12:00 Midnight EST.

Good luck! And as always…

Be Free!
Kathleen

After getting diagnosed with celiac disease I had tons of questions. Some of the questions I “figured out” for myself by searching the internet and reading books, such as the Gluten-Free Diet: A Comprehensive Resource Guide, written by Shelley Case.

But another fantastic way to learn more about the gluten-free diet – from the basics of celiac disease, ways to manage a new diagnosis, ideas for new & fresh menu ideas, or to get the comradely support that we all need to get by on a day-to-day basis – is to share and have conversations with others that live the gluten-free lifestyle.

That’s why I was thrilled when I heard that GlutenFreeSnacksForMe.com and riceworks is sponsoring a teleseminar featuring a Q&A session with Shelley Case. (Note: A teleseminar is a discussion conducted via the telephone during which Shelley will answer questions emailed to her.)

Shelley’s book a “Gluten Free Diet: A Comprehensive Resource Guide” has been my bible since I was diagnosed with celiac disease years ago. Shelley’s knowledge on celiac disease, real-life solutions to the obstacles I’ve faced, and her no-nonsense approach to explaining the ins-and-outs of the gluten-free diet has made her book the go-to with all my gluten-free questions.

And to think now we can all have Shelley’s (who is also a registered dietician!) one-on-one’s attention to answer all of our questions “in person” is so very awesome!   

The teleseminar, “Gluten Free Diet: What Everyone Needs to Know!”  is scheduled for this coming Monday night, August 31st at 8:30 PM EST.

When I emailed Shelley to find out the details on this teleseminar, I also asked if she wanted to donate a couple of her best selling books, “Gluten Free Diet: A Comprehensive Resource Guide”  for this week’s WIN-It-Wednesday, since it was such a popular giveaway a few months back. So – the prize this week are TWO copies (one copy for two winners) of the newest edition of the “Gluten Free Diet: A Comprehensive Resource Guide”.

How can You WIN?

Easy!

Reply to this blog and tell us if you could ask Shelley Case ANY question about the gluten-free diet what would your question be?

All entries must be received by Sunday, August 30, 2009 at 12:00 Midnight.

REMEMBER… replying to this blog DOES NOT register you to the teleseminar! You must click on the link below to register (and ask your question to Shelley).

Register Me For Shelley Case’s Teleseminar!

I look forward to “seeing you all” and hearing our questions answered by Shelley during the teleseminar this coming Monday night!

See you then!

Be Free!
Kathleen

On rainy summer afternoons, there is no better way to keep the kids occupied by having them get creative and lose themselves in the traditional childhood craft item, play-dough. But as most parents know, what ends up in their child’s hands have a way of ending up in their mouths –  which can become a serious cause of concern for children with food allergies or celiac disease.

That is why I was so excited when I ran across this excellent review of play-dough from Clara Ogren with the Baltimore Gluten-Free Examiner.

In this review Clara lists some of the gluten free and allergen free brands of play-dough that are available, as well as specifics on each type reviewed. All are gluten-free and many are also free of dairy, egg, soy, nuts, fish and shellfish; as well as fragrances, artificial colors and dyes. Check out each brands website to see which play-dough fits your specific allergen(s) or intolerance(s).

I also found a deal at Discount School Supply on the Colorations brand of play-dough, which at $22.97 for 5 ½ pounds was the best deal of all of the types that Clara reviewed. The deal that is being offered is 10% OFF your whole order by using coupon code: TENOFFEV at checkout. Please note that this special expires on Monday, August 3rd – so use it today! They also carry gluten-free and allergen-free paint, too.

Another way to save is to make your own gluten and allergen free play dough. And as a bonus, making play dough also becomes another activity to enjoy with your children on rainy afternoons! There are four recipes that Clara features in her blog – so check them out!

Have fun! And as always… play nice and be free!

Q: I know that I need to avoid most breads and baked goods on a gluten-free diet, but I hear that gluten can be “hidden”  in other food products! If so, can you give me some guidelines on what I should be looking for on food labels to discover these “hidden sources” of gluten? Help!

A. Gluten is the general name for the specific proteins in the grains wheat, rye and barley. As you mentioned, most breads, bagels, muffins, cereals, pasta, crackers, cakes and cookies are sources of gluten. However, there is a wide variety of not-so-obvious food and beverages that contain gluten (see chart below). Also in order to address the issue of “hidden” gluten you need to know about labeling regulations in the USA and Canada.

USA
The Food Allergen Labeling Consumer Protection Act (FALCPA) requires the eight major food allergens (including wheat) that are used as ingredients to be declared in plain English terms on the label of all prepackaged foods under the FDA’s jurisdiction. This includes all conventional foods, dietary supplements, infant formulas and medical foods. Major food allergens used as ingredients in flavorings, colorings, seasoning mixtures and incidental additives must also be listed. For example, if a snack food included seasonings containing wheat flour or wheat starch, it must be included on the label. However, distilled vinegar derived from wheat would not have to declare wheat on the label, as the distillation process removes the wheat protein and is not in the final product.  FALCPA does not require barley or rye to be declared on the food label. The good news is that rye is not frequently used as an ingredient other than in rye bread or crackers, and barley is usually declared as barley malt, barley malt extract or barley malt flavoring.

The USDA regulates meat, poultry and processed egg products (including mixed food products containing more than 3% raw meat, 2% cooked meat or poultry). Unfortunately the USDA does not have mandatory food allergen labeling, so it is possible that wheat could be in a USDA regulated product and not included on the label. The good news is that the USDA does encourage manufacturers to voluntarily declare the food allergens on the label and many companies are complying with this recommendation.

CANADA
Current Canadian labeling regulations do not require manufacturers to declare all the components of ingredients on the food label (e.g., seasonings, modified food starch, hydrolyzed vegetable protein). This can be problematic as these ingredients may be derived from gluten-containing grains.

Health Canada (HC) and the Canadian Food Inspection Agency (CFIA) have recently developed proposed regulatory amendments to the Food and Drug Regulations called “Enhanced Labelling of Food Allergen and Gluten Sources and Added Sulphites”.  Unlike the FALCPA in the US, the proposed Canadian amendments would require all gluten sources to be declared on the food label. These proposed amendments were published on July 26, 2008 and included a 90 day comment period. Health Canada is reviewing these submissions and preparing the final version of amendments. Until these regulations are published and become law, HC and CIFA strongly urge manufacturers to declare on the label the major food allergens and gluten sources, and their protein derivatives, and sulphites > 10 ppm when added as ingredients or components of ingredients. Many manufacturers are voluntarily declaring these ingredients on the food label in response to these proposed regulations. However, consumers will still need to call manufacturers about the source of the hydrolyzed protein, modified food starch and seasonings if it is not declared on the label.

WHAT ABOUT OATS?
Oats and oat products contain varying levels of gluten due to cross-contamination with wheat, barley and/or rye during growing, harvesting, transporting and processing. These oats must be avoided on a gluten-free diet. However, there are now specialty, pure and uncontaminated oats and oat products available from five North American companies (Bob’s Red Mill, Cream Hill Estates, FarmPure Foods, Gifts of Nature and Gluten-Free Oats). These pure oats are grown on dedicated fields, and harvested, transported and processed with dedicated equipment. Before adding pure oats to the gluten-free diet, it is recommended that your celiac disease be well-controlled and to check with your physician and dietitian for specific guidelines. For more information about oats see  http://www.glutenfreediet.ca/oats.php

Examples of Food & Beverages That May Contain Gluten

 Excerpts and adapted from:

Gluten-Free Diet: A Comprehensive Resource Guide- Revised and Expanded Edition, Shelley Case, RD, Case Nutrition Consulting Inc, 2008  www.glutenfreediet.ca

Note: Ask Shelley Case is a feature of BeFreeForMe.com. It is published the second Tuesday of each month. Shelley Case is a Registered Dietitian, Consulting Dietitian, Speaker and Author of Gluten-Free Diet: A Comprehensive Resource Guide. 

When I first got diagnosed with celiac disease six years ago I was lost. I actually had the doctor write down the words “celiac sprue” on a diagnosis sheet to take home with me because I had no idea how to spell it or, for that matter, even pronounce it.

How my world has changed since that day.

One person who was with me from the get-go, helped me start the gluten-free lifestyle, get me on the right track and continue the journey successfully was Shelley Case; a complete stranger, but one who personified herself through what I call my “gluten-free map”,  more commonly know as the “Gluten-Free Diet: A Comprehensive Resource Guide”.

This guide went through it all with me. Like my first car when I was sixteen, this book helped me learn the ropes and got a few nicks and scratches along the way. Dog-eared, note-scribbled, highlighted and full of splatters from ingredients of newly-learned gluten-free recipes, this guide became the map while navigating through my diagnosed gluten-free life. 

The first year of being diagnosed the guide was with me at all times. I toted it around in my bag – never quite knowing when I may have to refer to it. The guide helped me discover if buckwheat was gluten-free (Answer: Yes!) or if spelt should be avoided before the first bite (Answer: Yes!). I fondly call my standing-order shopping list “The Page 84 Hit List” and got some fantastic meal ideas and recipes that are still favorites today.

As you can imagine, I was more than thrilled when I was sent the revised and expanded edition of the “Gluten-Free Diet: A Comprehensive Resource Guide” for review. Fresh, clean, unscathed and almost triple the size of my original edition, I quickly realized that the map that helped me navigate through the gluten-free lifestyle in 2003 is now the GPS of 2009. Jammed packed with classic and new info, it is a must-have for those new to the gluten-free journey, as well as the seasoned gluten-free traveler.

In a quirky way the expansion of the guide is symbolic of the growth of my gluten-free journey over the past 6 years.  Looking now at the original copy of “My Gluten-free Map”, I smile fondly at the dog-eared pages, the notes in the sidebars, and the memories the book transpires. I remember the paths that were traveled, the questioned asked, the guidance received and the lessons learned along the way.

I’ve come along way since 2003, and I am looking forward to the rest of the ride – especially since Shelley Case has provided my GPS.

I love going to the grocery store each week to do my weekly shopping. I love finding newly discovered gluten and allergen free items, while meandering down each aisle. But lately I have been really short on time and have been considered using an online grocery shopping service. But I’ve been hesitant… How can I read the product labels online? How do I know what is really gluten free? Allergen free?

Then while reading my May issue of Every Day with Rachel Ray magazine, I found an article that compares five different online grocery sites. I decided to take this comparison to the next level – the true BeFreeForMe gluten-free and allergen-free test done by a die-hard gluten and allergen free shopper.  Here is what I discovered:

Peapod:

Where is it available?: Massachusetts, Rhode Island, Connecticut, New York, New Jersey, Virginia, DC, Chicago and parts of Wisconsin.

What makes this site gluten and allergen free friendly? Peapod offers something called “My Nutrifilter” which allows you to customize a shopping plan by selecting one or more of several special diets, including gluten, dairy, peanut, and egg free. Then when you shop, any item free of everything you designate will display an icon letting you know which products are safe for you to buy. This is great for those with multiple allergies!  Ingenious! Clearly a Gluten, Allergy and every combination-in-between winner!

Fresh Direct:

Where is it available?: New York Metro Area

What makes this site gluten and allergen free friendly? Although Fresh Direct had a limited accessibility for those with food allergies (although it did have a fantastic kosher section) this website had a very large selection and accessibility for those on a gluten-free diet. “Gluten-free Favorites for Tender Tummies!” is the headline for the page that highlights products gathered by the Fresh Direct nutritionist.

What I like the best about this online grocery shopping site is the ability to find a gluten-free menu and buy all the ingredients … with just one click! THAT is a time-saver…!

My Brands:

Where is it available?: Nationwide.

What makes this site gluten and allergen free friendly? This site is promoted as your grocery store “Endless Shelf”. On this site you can find items that got bumped off your grocery store shelves or items that are just plain ‘ole super hard to find (and we all know THAT feeling!)

I checked out the gluten free section on this site (there is also a Kosher, fat free and sugar free sections – but no allergens) and found tons of salad dressings, fun marinades, dips and sauces. This site had tons of unique items and I can’t wait to order and create some new recipes or spice up that old salad!

This site is the place to check out for those hard to find favorites … all easily accessible with a click of a mouse!

Safeway:

Where is it available? Las Vegas; California; Portland, Oregon; Seattle; Phoenix; Maryland; Philly and DC

What makes this site gluten and allergen free friendly? There is no gluten-free and allergen-free break down of products on this site. You can however type your dietary requirements in the “search field” of the homepage and find numerous gluten and allergen free products available for delivery.

Spud!

Where is it available? San Francisco; Los Angeles; Portland, Oregon; Seattle. (Live in Metro Vancouver, Vancouver Island and Calgary? Than visit… http://www.Spud.ca)

What makes this site gluten and allergen free friendly? I really like the fun, crisp and clean look of this site! Although there is no actual allergen-free or gluten-free shopping list or sections, I like that you can find local, organic produce – delivered straight to your home.

There is also a blog on this site, which makes it personalized and a reason to visit frequent.

Another fun feature of this site? The “Calculate how much you save by not going grocery shopping” feature!

Check it out!  After checking this feature out I think I’ll be shopping down a virtual aisle soon!

“A hot dog at the ball park is better than steak at the Ritz.” ~ Humphrey Bogart

This quote rings true for so many… the first pitch, the excitement in the air, and the hopes for a World Series season. There is nothing better than a hot dog… or peanuts… in a ball park.

A steak at the Ritz? I could take-it or leave-it… any day. But I would die for a Fenway Frank on opening day.

The little things.

That is what I miss the most.

Those with celiac disease, gluten intolerance or food allergies know that the little things like a hotdog or peanuts in the ballpark are the things that are missed the most – and sometimes prevent attending if the allergy is severe enough. The small things that some take for granted – often prevent those with allergies from enjoying.

That is why I was more than thrilled when I got an email from the New England Chapter of the Asthma and Allergy Foundation of America (AAFA NE) offering seats (first dibs to their members) for four games that have peanut-allergy friendly zones.

If interested, seats within this peanut-allergy friendly section cost $75 and SRO (Standing Room Only) cost $25. Please send an email to rlatham@redsox.com to see if tickets are still available, since they are on a first come first serve basis. These peanut-allergy friendly sections will be available during the games at Fenway Park on: April 19th, June 7th, July 12th, and September 13th.

——————

UPDATE: April 9, 2009 – Thursday – I received this updated message from the AAFA NE today!

Peanut-Allergy Families,

The 2009 season has officially started! We are very excited we will be seeing many of you at the ballpark this season and are very confident it will be an exciting year.

As all of the seats have sold out for April 19^th, June 7^th, July 12^th, and September 13^th, however we still have a limited amount of standing room for each game at this time within our Coca-Cola Left Field Pavilion Section. Please let me know ASAP if you would like to purchase tickets while they are still available.

Standing Room tickets are only $25 each!

For tickets contact Ryan Latham at the Red Sox at  rlatham@redsox.com

——————–

Allergy-free kudos and cheers to the AAFA NE and to the Red Sox!

P.S. Does anyone know of any other ball parks doing a similar peanut-free section for games? If so, please respond to this post so I can alert all BeFreeForMe.com members! Thanks!

Appetizers are the ultimate party food. There is nothing more engaging for sociable gatherings and entertaining than numerous types of finger foods that can be enjoyed while mingling among a crowd of old (and new!) friends.

What many don’t realize is that appetizers can be a tough course for those that are on a gluten free diet or have food allergies, since most appetizers are made ahead of time and can not be modified to adhere to special dietary requirements.

If you’re hosting a sophisticated cocktail party, a family holiday or a neighborhood gift swap – use the tips below and plan ahead to include gluten and allergen appetizers to your menu. You’ll find they’re fun to eat, elegant in appearance, and more simple to prepare than you can imagine… plus, your guests with allergens or intolerances will be more than appreciative of your gift of thoughtfulness!

Dips and Sauces: Easy to prepare and so versatile – dips, sauces and spreads are the ultimate party noshes since they encourage mingling around a common area. Make sure that you use gluten and allergen free crackers or better yet, compliment these dishes with fresh veggie sticks or allergen free Vegetable Chips (find the recipe in the BeFreeForMe recipe section.)

Serve hot and cold gluten free and allergen free appetizers: This allows you to serve different appetizers at different times – rather than all at once. Serving hot and cold appetizers also allows those guests that arrive at varying times to enjoy some of the appetizers while piping hot; while the cold appetizers are for all to enjoy throughout the event. This method of combining hot and cold appetizers to your menu also allow you to mingle more with your guests, rather than being tied to the oven – Now that’s a reason to party!

Choose appetizers that can be prepared in advance: Gluten and allergen free dips, spreads, cheeses, olives, and antipastos makes the event graciously streamline, where mingling, chatting and tasting is encouraged and gives all your guests different flavors and tastes to enjoy!

Always veggie it: A veggie platter is the safe haven for those with food allergies and intolerances. A good rule of thumb is to always include a veggie platter at each event you host. A veggie platter is not only enjoyed by the gluten and allergen free, but also those guests trying to watch their middle during the holiday season. Serve the veggie crudités with an assortment of dips, on the side, that take into account different food allergens and intolerances.

A few other appetizing tips:

• Keep the recipes for all gluten or allergen free appetizers you make handy, since guests may want to see the ingredients prior to enjoying.
• Many appetizers can be made into the main course – keep all options open!
• Consider labeling each appetizer as dairy free, gluten free, nut free… your guests will appreciate your consideration!

Making rich, flavorful and lump-free gravy can be a horrific task for anyone, let alone those who are cooking a gluten free or allergen free Thanksgiving meal.

When I was little I remember my Mom on Thanksgiving Day orchestrating the turkey getting carved, the potatoes being mashed, the veggies coming off the stove and the pies getting warmed in the oven. Then came the most stressful and hectic part of the Thanksgiving Day meal preparation: the gravy.

Back in the gluten-day, my Mom made gravy the old-fashioned way. All I remember is a lot of frantic stirring, a lot of flour, and if there wasn’t enough stirring – a lot of lumps.

The key to making perfect gravy is to use a whisk, rather than a spoon when mixing the ingredients. Also, mixing the cornstarch with a bit of broth to make a thin paste, instead of adding the thickening agent directly into the gravy mixture makes certain a lump-free end result.

The following gravy recipe is guaranteed to be lump free, stress free – as well as gluten, dairy, fish and nut free… (for a soy free version use soy free chicken broth).

Good Gravy.

Gravy

This is a basic recipe using turkey or chicken drippings. You can vary the flavor with your favorite herbs ands spices.

1 ¾ cups GF chicken broth, such as Swanson’s Natural Goodness, divided
½ cup strained drippings from turkey or chicken
¼ cup white wine (optional)
2 tablespoons cornstarch
¼ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon ground sage
¼ teaspoon dried thyme leaves
¼ teaspoon poultry seasoning

1. Combine strained drippings, broth, and wine in heavy saucepan, reserving ½ cup of the broth. (To lower the fat content, skim the fat off the top or freeze it for 15 minutes so fat congeals and can be removed—or use a specially designed measuring cup that allows you to pour the drippings from the bottom, leaving the fat in the cup.)

2. Place pan over medium-high heat, adding seasonings. Stir cornstarch into ½ cup reserved broth, making a thin paste. Gently whisk thickening mixture into pan, continuing to whisk until mixture thickens and boils. Adjust consistency by adding more thickener or chicken broth. Remove from heat. Strain, if desired. Taste and adjust seasonings, if necessary. Makes 2 ¼ cups. Serves 8 (about ¼ cup gravy each).

Reprinted with permission from Gluten-Free 101 by Carol Fenster (Savory Palate, Inc.)

Holiday dinners are the most anticipated meals of the year – and often the star of these dinners is the turkey. Besides making sure that you buy the right sized bird, have a roast pan big enough, and cook it to juicy and moist perfection, what some folks don’t realize is that many turkeys often contain gluten! How can that be? How does a turkey become full of gluten?

The answer is that many turkeys are “basted” or “self basted” this means that a solution usually containing butter, edible fat, broth, stock, water, flavor enhancers or seasoning has been added to the turkey.  This solution is often full of gluten!

A few very basic tips on cooking a gluten free turkey is to make sure that you never stuff a bird with a stuffing that is not gluten free. By putting the stuffing in the bird gluten contaminates the whole turkey. Also, never use the gravy packet that comes with the turkey – almost all contain gluten. Lastly, make sure that the spices you put on the turkey are also free of gluten – if in question, simply season with salt and pepper.

The staff at BeFreeForMe rolled up their sleeves and gobbled up the task of calling the members of the National Turkey Federation http://www.eatturkey.com and explored numerous websites to determine which turkeys were free of gluten. Let’s talk turkey… here is what we found out:

Butterball:  http://www.butterball.com
After calling the Butterball hotline (1-800-BUTTERBALL) the consumer relations department told us that all of the Butterball fresh and frozen whole turkeys are gluten free with the exception of the Mesquite Turkey Breast Roast. However, their pre-stuffed birds are not gluten free and the gravy packets are not gluten free either.

Shady Brook Farms: http://www.shadybrookfarms.com
According to the Shady Brook Farm website the following turkeys are gluten free:

Simply Done Whole Young Turkey
Simply Done Bone-In Turkey Breast
Frozen Whole Turkey
Frozen Bone-in Turkey Breast
Fresh Whole Turkey
Fresh Hotel-Style Bone-in Turkey Breast
Fresh Bone-in Turkey Breast

Honeysuckle White: http://www.honeysucklewhite.com
According to the Honey Suckle White website the following turkeys are gluten free:

All Natural Whole Turkey
Simply Done Whole Turkey
Frozen Whole Turkey
Fresh Bone-in Turkey Breast
Fresh Whole Turkey

Organic Prairie http://www.organicprairie.com
As well as being organic, the Whole Young Turkey, small (10-14 lbs.), and large (14-18 lbs.) from Organic Prairie are also gluten free.

Foster Farms: http://www.fosterfarms.com
According to the Foster Farm website their fresh natural turkeys are gluten free.

Jaindl Brand Turkeys: 800-475-6654
The following brands of whole turkeys are processed by Jaindl and are all gluten free according to their Customer Service department:

– Grand Champion (Fun Fact: According to Jaindl they serve this turkey at the White House!)
– Blue Ribbon
– Harvest
– Smoked Jaindl

Jennie-O: http://www.JennieO.com 800-328-1756
The Jennie-O website has a long list of gluten free products, but below is a sampling of the turkeys that are gluten free:
– Jennie-O Turkey Store prime young turkey: fresh or frozen (Note: the gravy packet DOES contain gluten)
– Jennie-O Turkey Store oven ready turkey: Home style, Garlic & Herb
– Jennie-O Turkey Store oven ready turkey breast (the gravy packet DOES contain gluten)
– Jennie-O Turkey Store frozen turkey breast (the gravy packet DOES contain gluten)

Norbest: http://www.norbest.com
According to the Norbest website they state the following: We are very aware of gluten intolerance in the form of celiac sprue disease. All of our turkey products are completely free of gluten from wheat, barley, rye, oats, or their derivatives.

Perdue Farms: http://www.perdue.com 1-800-4PERDUE
According to the Perdue website many Perdue products are free of gluten. Perdue chickens, chicken parts, and turkeys are all gluten-free. These are sold fresh as well as frozen and some are flavored with seasonings.

Plainville Farms: 800-724-0206
According to Customer Service all Plainville Farms turkeys are gluten free. They are also vegetarian fed.

Michigan Turkey Producers: http://www.miturkey.com
According to the Marketing Department at the Michigan Turkey Producers, we learned that anything that is labeled with “Michigan Turkey Producers” is gluten free. This includes their Golden Legacy Brand of turkeys, and many private label brands.

Turkey Valley Farms:  http://www.turkeyvalleyfarms.com
According to Customer Service the Turkey Valley Farms brand and the Holden Farms brand are both gluten free.

Zackys: http://www.zackys.com 800-888-0235
According to Zacky’s customer service, all fresh and frozen turkeys under the Zacky’s name are gluten free.