I have been scouring grocery shelves and closely inspecting labels for sometime now. It can be an arduous process and I do spend quite a bit of my time either at the local co-op or in the nearby gourmet grocer. This list is by no means exhaustive and I am in the process of populating this page. I will continue to update it as I discover new products. I make a conscious effort to purchase products grown and produced locally, so my apologies if any of these items are not available in your area. Not all products are labelled "gluten-free", let alone "dairy-free" or "soy-free". I contact companies directly when in doubt and have been surprised by the quick response I generally receive. Awareness around Celiac and food sensitivities is growing, so I think that labeling will improve with time, and with that, an increase in the selection. One note of caution, as I have learned through experience: When in doubt, go without.
Gluten-free Certification Standards
Standards for gluten-free certification are evolving. The Codex Alimentarius considers the presence of 200 parts per million (ppm) of gluten or related protein (barley and rye) to be an allowable gluten-free standard. However, in 2008, the FDA proposed just 20-ppm of gluten or related protein allowable for certification, yet that has not yet been finalized. The Gluten-Free Certification Organization, another label you may notice, allows the presence of only 10-ppm gluten and related protein for a product to receive certification from its organization; this is additionally the standard in the U.K. where awareness around Celiac is much higher. Essentially, it depends on the label and the integrity and standards of the food producer/manufacturer. There are also issues of cross-contamination of which one need be alerted to, so even a gluten-free certified product may induce a reaction in the sensitive. Likewise, I only trust a product to be dairy-free when it contains no dairy and is not produced in a facility or on equipment which produces products where dairy is an ingredient.
Askinosie Chocolate offers a lovely product line with single-source chocolate bars and other items for basic consumption as well as baking. The Hazelnut Spread is gluten-free and produced from scratch utilizing hazelnuts directly from NW Washington. Many other items are produced free of gluten, as well.
Mezzetta has a wonderful selection of gluten-free items. I use many of their items in my recipes. The following list is a sample of what they offer and those that I keep in my kitchen. See the whole line at http://www.mezzetta.com/ and note that they are in the process of relabeling their products to indicate those which are gluten-free.
*Except Blue Cheese and Feta stuffed
Green & Specialty Olives
Napa Valley Bistro Selection Marinated Olives
Napa Valley Bistro Selection Pasta Sauces*
*Except Creamy Marinara and Italian Homemade
Style Basil Pesto
Style Basil Pesto
Organic line of Peppers and Olives
Roasted Bell Peppers
Sun-dried Ripened Tomatoes
Sun Valley Smoked Salmon and Smoked Trout is wonderful and produced locally here in the Pacific Northwest.
Goat Cheese & Goat Yogurt
Meyerberg.com offers an extensive line of goat milk products and the website directs you to where you maypurchase these products in your area. The entire product line is gluten-free, dairy-free, Kosher-certified and produced naturally without antibiotics or hormones.Very enjoyable for those who can tolerate goat milk. I highly recommend the Smoked Goat Jack.
I have come to enjoy the certified organic goat milk products from Redwood Hill Farms on nearly a daily basis. Their products are as minimally processed as possible and produced in a certified organic facility, using only organic practices. The goats are raised free-range and humanely with no antibiotics or hormones. They offer some very unique items and all are gluten-free and Kosher-certified. Here are the ones I can personally recommend:
Goat Milk Cheddar and Goat Milk Smoked Cheddar
Goat Milk Kefir, Blueberry and Pomegranet
Plain Goat Milk Yogurt
Raw Milk Feta
I just discovered a Superfine Sweet Rice Flour produced by Authentic Foods. It is produced in a gluten-free facility, thereby gluten-free, wheat-free and designed for baking. It is also certified Kosher. Rice flours can be heavy and granular, this has a smooth and more powdery texture. This company, in addition, produces a number of other gluten-free products.
Rumford offers an aluminum-free, gluten-free and Kosher baking powder which is produced in a certified peanut-free facility.
Dowd & Rogers Gluten-free California Almond Flour is a new discovery of mine. I buy it at my local gluten-free market. They offer a full-line of gluten-free, wheat-free and natural baking products. I'll be sure to include the others as I try them.
Pasta and Rice Products
I generally use Tinkyada rice pastas, as I find that they cook up nicer than many of other brands I have tried.
I recently discovered a rice and corn pasta from the U.K. produced by Orgran.com which we really enjoyed and it was a bit lighter than some of the others I have tried.
Lundberg Family Farms produces a number of gluten-free rice varieties, many of which are non-GMO certified, organic and/or eco-produced. We particularly enjoy their Wehani and Black Japonica. They offer excellent package labeling, so it is easy to discern what you are buying.