Since the kernels of the other grains are similar in size, shape and color to the oat kernel, it is almost impossible to separate them. Cross contact can occur if the oats are grown in fields or transported in vehicles that once contained other grains. The oats we buy are handled and transported in bulk by our suppliers. has to say about the oats it uses in Cap’n Crunch cereals: (It isn’t just cereal we need to worry about!) Oats can be easily contaminated with gluten - see this post on Oat Milk for more information.
#Oops all berries gluten free free#
Here is what goes into every box of the original version:Ĭaptain Crunch doesn’t contain barley, wheat, or rye - but can you spot the ingredient that makes this cereal a risky choice for people on a strict gluten free diet?Ĭaptain Crunch isn’t gluten free because it uses oats that are not certified gluten free. It’s not gluten free! Ingredients in Captain Crunchĭoes Captain Crunch contain wheat? It's is not listed as an ingredient. I used to eat this cereal bowl after bowlful, but that was before I was diagnosed with celiac disease. It’s made by The Quaker Oats Company (owned by Pepsi Co) and is one of the most popular cereals on grocery store shelves.
Is peanut butter Captain Crunch gluten free?Ĭaptain Crunch, also known as Cap’n Crunch, is a sweetened corn and oat cereal.Remove from the oven and allow to cool on the baking sheet until firm (about 10 minutes) before transferring to a wire rack to cool completely. Place in the center of the preheated oven and bake until the cookies are lightly brown around the edges and fully set in the center, about 15 minutes. Sprinkle each cookie evenly with coarse sugar. Roll each portion into a ball and then flatten, gently but firmly, into a disk that is about 1/3-inch thick, and place on the prepared baking sheets, about 1 inch apart. Add the blueberries, and carefully fold them into the dough until they are evenly distributed throughout.ĭivide the dough into 12 portions, each about 60 grams. Add the butter, cream cheese, egg and vanilla, mixing to combine after each addition. In a large bowl, place the flour, xanthan gum, baking soda, salt, granulated sugar and brown sugar, and whisk to combine well. Line rimmed baking sheets with unbleached parchment paper and set them aside. Sugar in the Raw (or other coarse sugar) for sprinkling Instructions
)ġ 1/2 cups (210g) all purpose gluten-free flourġ/2 teaspoon xanthan gum (omit if your blend already contains it)Ģ tablespoons (28g) unsalted butter, at room temperatureĤ ounces cream cheese, at room temperatureġ egg (60 g, out of shell) at room temperature, beatenĨ ounces fresh whole blueberries, rinsed and patted dry Blueberry cheesecake cookie perfection.ĭon't fight summer! Celebrate its bounty (or the bounty of the frozen foods section when it's not summer). Some of the berries in the cookies will burst open, making cookies that are crispy around the edges, a bit crunchy on top because of the coarse sugar sprinkled there, with some of the smooth creaminess you expect from cheesecake. The rest of the year? You can definitely use frozen berries in this recipe. When it's summertime and you can find that perfect carton, do me a favor and use some of them in this recipe for gluten free blueberry cheesecake cookies.
You know the carton that has a lot of big berries just sitting there and they're not broken and not packed all tight in the box and there aren't any really tiny ones that you can see (even when you turned the carton over to inspect because let's face it we all live in fear of those really tiny blueberries that are so tart and angry that your face nearly disappears when you eat them). The perfect carton of blueberries is a thing of beauty.
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