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Been Trying To Find Condiments, Etc.

mrstrishch

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mrstrishch Newbie
mrstrishch
Posted

After looking through the posts here and several lists I've come up with a few safe possibilities that our local grocers carry. Thought I should post just in case I'm wrong and one of these sends up a red flag with somebody.

Heinz 57 Ketchup

Plochman's Mustard

LaChoy Soy Sauce

Miracle Whip

Any Newman's Own salad dressings

I'm very new at this and am going very simple to begin with - plain meats, fresh fruits and veggies, plain yogurt, brown rice, plain rice cakes w/Jif, etc. Then every day trying to find a few foods that look good to add back into my diet. I figured that was the best way to not feel so overwhelmed! :blink: Thanks for any help! :D

Many blessings,

Trish

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gf4life Enthusiast
gf4life
Posted

I think they are all gluten-free except maybe the soy sauce. Many soy sauces use wheat in the fermentation process. Double check on that, but the others should be fine.

God bless,

Mariann

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    • Scott Adams
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Scott Adams · Posted

      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product. 
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      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By trents · Posted

      Contact them.
    • Jane02
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Jane02 · Posted

      Thanks @Scott Adams. Do you know if Kirkland Signature supplements share facility and production lines with other products containing gluten?  I'm worried that I'll react to this brand just like I did with other gluten-free labelled supplement brands. 
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      Unexpected gluten exposure risk from cultivated mushrooms

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      Unexpected gluten exposure risk from cultivated mushrooms

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      This is a really common area of confusion. Most natural cheeses (cheddar, Swiss, mozzarella, Parmesan, brie, camembert, and most blue cheeses) are inherently gluten-free, and you’re right that the molds used today are typically grown on gluten-free media. The bigger risks tend to come from processed cheeses: shredded cheese (anti-caking agents), cheese spreads, beer-washed rinds, smoke-flavored cheeses, and anything with added seasonings or “natural flavors,” where cross-contact can happen. As for yeast, you’re also correct — yeast itself is gluten-free. The issue is the source: brewer’s yeast and yeast extracts can be derived from barley unless labeled gluten-free, while baker’s yeast is generally safe. When in doubt, sticking with whole, unprocessed cheeses and products specifically labeled gluten-free is the safest approach, especially if you’re highly sensitive.
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