Tanner L

Constantly! I don't want everything to cost as much as a KIND bar, as great as they are. Happy most of the info is available to us to make smart decisions for our health, just need to do a little more research.

Yes and variations in their sources for natural and artificial flavors could be the culprit as well. I might be on the more sensitive side, but I do fine with McDonald's fries and burgers if I take the bun off, and other foods that have certified gluten free ingredients and only cross contamination risk preventing the gluten-free certification.

The regular cheddar and sour cream Ruffles have yeast extract, which is probably the source of gluten. Pinpointing the exact cause of gluten exposure is always tricky, but I've come to learn my initial reaction to gluten compared to the ongoing symptoms that will occur days, weeks, and sometimes months later.

I have Celiac and had a bad reaction to the regular cheddar and sour cream Ruffles. The baked ones in this flavor are apparently marked gluten-free, but watch out for the regular ones. I wish I would have seen a post like mine, instead of one that was specifically referring to the baked chips from my google search, before I pulled the trigger. Hopefully...