Frequently Asked Questions

Here are some of the most frequently asked questions we receive, or that we are asked when we are out and about. If you have a specific query please do not hesitate to give us a call or send us an email.`

Your products mentioned that they are gluten-free and wheat free. Is it not the same thing?

It is important to understand that products labelled "wheat free" are not the same as those labelled "gluten-free".

Wheat-free products may contain other cereals, such as rye or barley, which contains a low level of gluten which would not be suitable for a Coeliac.

Allergy, nutritional and ingredients information

Packaging is frequently updated and the web site may not always be up to date. So for the most up to date information please always check the packaging of the item you actually purchase.

Are the Mrs Crimble's cakes suitable for Coeliacs?

The Mrs Crimble's cakes labelled as 'gluten-free' are made without any wheat or gluten containing ingredients. They are suitable for Coeliacs. There are strict quality control measures taken in the bakery to ensure the products are 'gluten-free' and comply with gluten levels laid down in the EU food legislation.

Are the Mrs Crimble's products suitable for people with nut allergies?

As you may have noticed, we like to use nuts in many of our recipes but which are baked in different bakeries. See packaging of individual products for the correct ingredient details.

I am a retailer, where can I find a distributor?

Please send us your query through our contact form and a member of our team will come back to you.

Where can I buy the Mrs Crimble's Rice Cakes?

The Mrs Crimble's range can usually be found in all good small stores such as delicatessens, farm shops and health food outlets. A selection of our range can also be found in supermarkets.

Are the Mrs Crimble's cakes and biscuits suitable for Vegetarians?

All Mrs Crimble’s products are suitable for Vegetarians.

Are the Mrs Crimble's suitable for Vegans?

Although many of our products are suitable for vegetarians they are not all suitable for vegans. There are three cakes currently in the range suitable for vegans, Stem Ginger Cake, Dutch Apple Cake and Dutch Fruit Loaf. We also have the Corn Cakes, Apple Flavoured Rice Cakes and Caramel Flavoured Rice Cakes which are suitable for vegans.

Do Mrs Crimble's cakes contain hydrogenated fats?

All hydrogenated fats have been removed from our products.

I am a Coeliac and I am very sensitive to gluten so I need to stick to a strict gluten-free diet. Is it true that some foods labelled as 'gluten-free' still contain some gluten?

Some foods labelled as 'gluten-free' could still contain small amounts of gluten. This is because of the types of gluten-free ingredients used in the bakery.

  • Gluten-free ingredients that naturally do not contain gluten (corn, rice, potatoes, vegetables...)
  • Gluten-free ingredients made from gluten containing ingredients such as wheat, rye but processed to render them 'gluten-free' - this reduces the amount of gluten but it is impossible to remove it entirely.

From January 2012 there is an European standard for ‘gluten free’ products made from ingredients that do not naturally contain gluten. This standard is set at a maximum of 20 parts per million of gluten in the finished food. 20 parts per million is a tiny amount of gluten just 0.002% or 0.002g in 100g of food.


All our Mrs Crimble’s gluten free products have been baked to conform with the revised Codex Standard gluten levels well head of this Legislation.

 

Food Intolerance and Allergy

What is food allergy and food intolerance?

Food allergy and food intolerance are both types of food sensitivity. When someone has a food allergy, their immune system reacts to a particular food. If someone has a severe food allergy, this can cause a life-threatening reaction.

Food intolerance doesn't involve the immune system and is generally not life-threatening. But if someone eats a food they are intolerant to, this could make them feel ill.

What is Gluten?

Gluten is a complex protein found in wheat and also in a number of other cereals including rye and barley. Gluten gives kneaded dough its elasticity, allowing the bread to rise and to hold the structure we recognise in traditional bread and cakes.

Although wheat is a great source of dietary protein in the world, a small percentage of the population, including those with Coeliac disease, are gluten-intolerant and cannot consume it safely.

What is Coeliac disease?

Coeliac disease is also called gluten intolerance or gluten sensitivity. It's an auto-immune disease, which means someone's immune system attacks their own body. The type of reaction it causes is different to a food allergy - it does not cause anaphylaxis.

When people with Coeliac disease eat foods containing gluten, it damages the lining of the small intestine, which stops the body from absorbing nutrients. This can lead to diarrhoea and weight loss as well as a wide range of other symptoms.

Coeliac disease affects about 1 in 100 people in the UK, although some may have minimal or no symptoms (known as silent Coeliac disease). Research suggests that many of those who have Coeliac disease will not have been diagnosed. Coeliac disease affects both adults and children and is genetic so can be passed on in families.

What are Lactose and milk products?

Where Mrs Crimble's cakes and biscuits use milk or dairy products in the recipe this will be labelled on the back of the pack under the 'allergy advice' section. Lactose is the name of the type of sugar that is found naturally in milk. Some people can't digest lactose properly, and having milk and some dairy products makes them feel sick or bloated and gives them stomach pains and diarrhoea.

Some people with lactose intolerance find that they can cope with small amounts of milk in their diet, such as a milk glaze on pastry or one or two pieces of chocolate, but the amount that someone can tolerate varies from person to person.

What is Lactose intolerance?

Lactose is a sugar found naturally in milk. It is important to distinguish between lactose intolerance and milk allergy, because milk allergy can cause severe reactions. (See above.)

Lactose intolerance is caused by a shortage of the enzyme lactase, which is needed to break down lactose so it can be absorbed into the bloodstream. When someone doesn't have enough of this enzyme, lactose isn't absorbed properly from the gut, which can cause symptoms such as bloating and diarrhoea. This condition normally appears in adults because people's levels of lactase in their bodies begin to decrease after childhood. Some children are born with lactose intolerance, but this is rare.

People with lactose intolerance often find that they can eat cheese and yoghurt without any problems. Cheese contains much less lactose than milk. Yoghurt contains a similar amount of lactose to milk, but it still seems to be easier to digest for people with lactose intolerance. This might be something to do with the bacteria used to make it.