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Rosarita "traditional" Refried Beans

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Posted 06 March 2006 - 10:06 AM

Hi and thanks in advance for the help.

My 5 year old was DX with celiac disease in Nov. and has been gluten-free ever since. He recently came down with diarrhea, and I'm trying to find out where it came from.

I read the thread on Rosarita Veg refried beans, but how about Rosarita traditional refried beans. I called Conagra, and I'm leaning towards them being gluten-free. My son being younger has a harder time IDing what might be bugging him. Has anyone had traditional refried beans with luck or with problems.

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Posted 06 March 2006 - 10:19 AM

ConAgra will email you back with a CYA response, but they will clearly label any gluten containing ingredients. :)

I emailed them a while back (not about that product, but here's they're general statement):

"We do not have a gluten free list of our products available at this time.
The flour used in our products is often wheat flour and should be avoided
by individuals with gluten sensitivities. The modified food starch used
in our products is corn or potato starch unless otherwise stated on the
ingredient label. We always advise consumers who may have sensitivities
to recheck the ingredient list on each package. Products are oftentimes
reformulated and the ingredients may change. If you have a question
regarding a specific ingredient in a specific product, please let us know.
We would be happy to contact the supplier to determine if it contains an
ingredient of concern.

We appreciate the time you have taken to contact us and your interest in
our products. We hope this information is helpful in selecting our fine
products in the future."
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Posted 06 March 2006 - 10:46 AM

Just read the indgredients and if nothing fishy is listed then it is fine. They will clearly label any gluten containing ingredients.
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Posted 06 March 2006 - 04:31 PM

I've eaten refries many times with no problems.
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Posted 12 March 2006 - 05:48 AM

I usually eat LaPreferida refried beans with Chorizo in a pinch. There is no wheat in those and I have not had a problem. Usually I make my own though, with a little salt and a slice of onion. I know it takes a long time, so let the beans soak in water over night with the salt and onion and then boil them for about 1 1/2 hrs. Afterwards, get a frying pan with just enough oil oil to cover the bottom of the pan. Use a soup ladel and drain most of the water out and scoop into the frying pan and mash with a potato masher.
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Started SCD 3/16/06

Diagnosed by Enterolab 2/06/06
IgA & tTg Positive, Malabsorption negative
HLA-DQB1, 0303 0302
Casein IgA positive
gluten-free 2/8/06
Celiac Blood Panel Normal 2/13/06
Rheumatoid Arthritis 7/05

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Posted 12 March 2006 - 07:42 AM

I've used Ortega refried beans, Old El Paso Traditional refried beans and Bearitos refried beans all with no problems.
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