Coors Light is a 4.2% ABV light beer brewed throughout the USA. It was first produced in 1978 by the Coors Brewing Company.
Salad cream is a creamy, pale yellow condiment based on an emulsion of about 25–50 percent oil in water, emulsified by egg yolk and acidulated by spirit vinegar. It may include other ingredients such as sugar, mustard, salt, thickener, spices, flavouring and colouring.
Baileys Irish Cream is an Irish whiskey and cream-based liqueur. The process for making Bailey is kept top secret and each bottle takes 2 years to make.
Philadelphia Cream Cheese is a popular cream cheese variation from Kraft Heinz. You can enjoy these condiment with bagels, for making frosting/icing, soups, and much more. Plus, there are tons of fun and delicious flavors.
Bugles are a corn chip produced by Walkers, a British snack food manufacturer mainly operating in the United Kingdom and Ireland. Walkers was founded in 1948 in Leicester, England by Henry Walker, and in 1989 was acquired by Lay’s owner, Frito-Lay, a division of PepsiCo.
Bugles are also produced by General Mills in the United States with a slightly different recipe. Be sure to read below so you can ensure the Bugles you buy are safe to consume if you have Celiac Disease or a gluten allergy/intolerance. This article was last updated: December 31, 2019
Tyrrells was founded in Herefordshire, in the United Kingdom in 2002 by farmer and entrepreneur William Chase. Within several years of its creation, Tyrrells expanded its market into Europe and later into the U.S.
When it comes to gluten free sweets, Almondy takes the cake! Literally. Below I will be doing my first gluten free product review on the Gluten Bee blog.
A bit more about the new Product Reviews section of our blog before I get started. I will be doing a handful of reviews based around different products I’ve personally tested. I always struggle to find products I like, so when I do, I love to share them with people. Hopefully these reviews will help you find some new gluten free products to try from the store!
Baking is one of the most challenging aspects of eating gluten free for me. It always comes down to 1 of 2 issues.
- The food tastes too grainy.
- The food doesn’t stay together and falls apart.
Have you run into these problems at all?