You have been asking up to update our gluten free crisps blog for so long, we thought it was about time we got round to it! Basically, as they are still made out of potatoes, they can still, technically, be called potato chips. If you are a Dorito, Wotsit, Quavers or Bacon Fries fan they are all unsafe for Coeliacs however there are home brand alternatives in some supermarkets that are safe. There are no cheese curl Quaver types that are exactly the same, they all contain wheat, but there are some products with a similar texture to Quavers which could be a good alternative. Variety of gluten free crisps in Waitrose, be wary of the mixed potato shapes though, sour cream and chive are gluten free but the other three flavours contain wheat.

Thereafter, they will then be sent to another conveyor where they’ll be flipped, thus creating a neat pile. Sainsburys is my favourite for crisps, I just have to get their own brand Bacon Rashers as they don't contain wheat. They have lots of other gluten free crisps too. Also, it would interest you to know that the multi-grain or tortilla Pringles, that we adore so much often comes with different ingredients other than the basic ones. Ingredients like: We’ve now come to the part where we’re going to explain if Pringles are actually real potato chips.

Some Burts crisps state gluten free, however this is one brand that don't mark there salt and vinegar gluten free, so one to be wary of.

Once it’s ready, the slurry will then be molded into the desired shape. However, before the Pringles are fried, they will have to pass through the rolling molds, where they’ll be shaped into their famous concave form.

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The most popular flavors are the original, onions and sour cream, salt and vinegar, barbeque, ranch dressing, baked potato, and hot and spicy. On doing that, the Pringles will then be sent to the fryer through a conveyor belt. And using very hot oil, the Pringles will be fried for around 11 seconds. During this part, it’s crucial that the Pringles will only be fried for a few seconds as they might become too burnt. However, Pringles aren’t necessarily real and made from pure potato chips. This is because they have a lot of added ingredients, flavorings, and unnatural additives, which tends to neutralize the natural potato component. Pringles are still made from potatoes but not totally. Pringles are not your typical potato chips where you shave off bits from the potato and then fry them. The Pringles are made firstly from slurry as mentioned above, which is made from the basic ingredients to form the base. Thereafter is the flavoring process, with which you can choose any flavor you’d like.

All Seabrooks flavours are gluten free so they are a great crisp to go for, these are flavours currently available. There are of course plenty of crisps out there that are safe for Coeliacs, there isn't just Walkers crisps out there! Seabrooks is usually the brand I go for as all flavours are labelled gluten free and they are ridiculously nice! There are a few other brands such as Kettles who label all theirs with gluten free

Now that you’re aware of the ingredients used in making Pringles, have you ever wondered how they’re made? Most especially how they’re formed into these perfect concave shapes? After this stage, comes the seasoning where, the Pringles will pass under a machine, that will cover each and every one of them with the seasoning. Instead, pringles are made first by preparing a slurry that’s obtained from corn, potato flakes, rice, and wheat. Once the slurry is ready, a machine will then press the mixture to let it take its shape.

In fact, the Pringles company even said that what they are producing is not considered potato chips. Once the Pringles are perfectly fried to a golden crisp, on a conveyor belt, they will be sent under a huge blower. It is during this stage that, droplets of oil will be flying everywhere. And it is often significant for this to happen because, It won’t only allow the Pringles to cool down, but also get rid of any excess oil.One of the reasons why Pringles are so addicting is not only because of their texture and crunchy nature, but also because of their flavorings.