Gluten-free Valencia Cake

re: Gluten-free Valencia Cake

KKW — Thu, 19 Nov 2009 20:41:58 GMT

Please post an update regarding GF products. Thank you.

re: Gluten-free Valencia Cake

dkenCeliac — Sat, 26 Sep 2009 21:05:09 GMT

I really liked the Orange muffin and got one each time I went to Starbucks, but it appears you quit making them. Why? The new GF bars are good, but not as good as the muffin. I would love to see it return. Also before I found out I had Celiacs disease, I really liked the Strawberries and Creme Frap. Is there any chance you may come out with a GF one? Also, is any of the other fraps GF? Could you have a dedicated machine just for GF? Thanks.

re: Gluten-free Valencia Cake

luvfrogs — Wed, 23 Sep 2009 03:45:33 GMT

Why won't starbucks start using almond milk instead of soy or as an other option? I would go to starbucks more often if you did! And so would more health-concious people, raw foodists, vegans, people with allergies..etc.!

SOY DANGERS:

High levels of phytic acid in soy reduce assimilation of calcium, magnesium, copper, iron and zinc. Phytic acid in soy is not neutralized by ordinary preparation methods such as soaking, sprouting and long, slow cooking. High phytate diets have caused growth problems in children.

Trypsin inhibitors in soy interfere with protein digestion and may cause pancreatic orders. In test animals soy containing trypsin inhibitors caused stunted growth.

Soy phytoestrogens disrupt endocrine function and have the potential to cause infertility and to promote *** cancer in adult women.

Soy phytoestrogens are potent antithyroid agents that cause hypothyroidism and may cause thyroid cancer. In infants, consumption of soy formula has been linked to autoimmune thyroid disease.

Vitamin B12 analogs in soy are not absorbed and actually increase the body’s requirement for B12.

Soy foods increase the body’s requirement for vitamin D.

Fragile proteins are denatured during high temperature processing to make soy protein isolate and textured vegetable protein.

Processing of soy protein results in the formation of toxic lysinoalanine and highly carcinogenic nitrosamines.

Free glutamic acid or MSG, a potent neurotoxin, is formed during soy food processing and added to many soy foods.

Soy foods contain high levels of aluminum which is toxic to the nervous system and the kidneys.

re: Gluten-free Valencia Cake

LauraQ — Mon, 07 Sep 2009 20:18:35 GMT

Please come up with a chocolate GF item!

re: Gluten-free Valencia Cake

pamcrnfa — Mon, 31 Aug 2009 23:53:19 GMT

I have previously sent an e-mail to customer service with no response from them about my severe disappointment in Starbucks for discontinuing the much loved gluten free cake. I have recently become aware of a gluten issue (allergy vs. celiac disease). I was overjoyed that Starbucks hade the forethought and good business sense to add something to their product line for the 1 in 133 human beings that have gluten issues. I too agree that the product was never advertised and my local store staff (as others have stated knew little or nothing about the cake) 2 thumbs down to Starbucks for teasing those of us who have special dietary needs. I for one am boycotting Starbucks.

re: Gluten-free Valencia Cake

mjtennant — Fri, 21 Aug 2009 20:10:17 GMT

Bring back the Valencia Orange Cakes! The product was fantastic and should have been cross-marketed as an almond cake any pastry-lover would enjoy. (The texture is . . . was . . . divine.) This product was never properly introduced to gluten-free consumers, nor traditional consumers. Try again. Leave the Kind bar to every other food retailer in town (yawn).

re: Gluten-free Valencia Cake

imisscookies — Wed, 12 Aug 2009 13:22:59 GMT

Very nice offering, moist and not too orange-y (I hate fruit). Any thoughts on offering existing Starbuck's goodies in GF form?