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Is Nutella gluten-free?
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Does anyone know if Nutella (The Hazelnut Chocolate Spread) is gluten-free? It looks like it is, but I just wanted to know if anyone could tell me before I call the company.

Thanks!

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Hi,

Looks like it is, found this recipe on a gluten free baking site. Just get confirmation from other users to be certain though.

Torta alla Giandiua (aka Nutella Cake)

From Nigella Lawson's "How To Be A Domestic Goddess"

for the cake

6 large eggs, separated

1 pinch salt

125g unsalted butter, softened

400g jar Nutella

1 tablespoon Frangelico, rum or water

100g ground hazelnuts

100g good quality bittersweet chocolate, melted

for the icing

100g hazelnuts, skinned

125 g double cream

1 tablespoon Frangelico or rum or water

125g good quality bittersweet chocolate

Preheat oven to 180oC. Prepare a 25cm springform pan: grease and line with parchment or wax paper.

In a large bowl, whisk the eggs whites and salt until stiff but not dry (this means that they will hold their peaks, yet still appear glossy and smooth).

In a separate bowl, beat the butter and Nutella together, then add Frangelico (or rum, or water), egg yolks, and ground hazelnuts. Fold in the cooled, melted chocolate, then lighten the mixture with a dollop of egg white, which you can beat in as roughly as you want, before gently folding the rest of them in a third at a time.

Pour into the prepared pan and cook for 40 minutes or until the cake's beginning to come away at the sides, then let cool on rack.

Toast the hazelnuts in a dry frying pan until the aroma wafts upward and the nuts are golden brown in parts: keep shaking the pan so they don't burn on one side and stay too pallid on others. Transfer to a plate and let cool. It's very important to cool the nuts completely: if they go on the ganache while hot, it'll turn oily.

In a heavy-bottomed sauce pan, add the cream, liquer or water, and chopped chocolate and heat gently. Once the chocolate's melted, take the pan off the heat and whisk until it reaches the right consistency to ice just the top of the cake.

Unmold the cooled cake carefully, leaving it on the base as it will be too difficult to get such a damp cake off in one piece. Ice the top with the chocolate icing, and dot thickly with the whole, toasted hazelnuts.

posted by obiwanwasabi at 9:10 PM PST on September 12

Hi again,

Also found this,

Chocolate hazelnut spread Nutella, gluten free on label supermarket, jams and spreads

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I absolutely love Nutella and bake with it frequently. I also put it on everything.... So good with fruit. From everything I have found it is Gluten free....So eat up!

Does anyone know if Nutella (The Hazelnut Chocolate Spread) is gluten-free? It looks like it is, but I just wanted to know if anyone could tell me before I call the company.

Thanks!

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Yes. I worship the stuff. Mmmmmmm

- Lauren

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I ate Nutella this morning on gluten free bread and had an immediate reaction - diarrhea, pain, lethergy, you know the drill. Bummer. I really like it. I may have an issue with soy. I began having problem with Jif peanut butter too which I never had before....??? Just when you think that you have found something to make that nasty bread taste ok...... I have found Skippy Natural peanut butter which doesn't seem to bother me...... for now!

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I ate Nutella this morning on gluten free bread and had an immediate reaction - diarrhea, pain, lethergy, you know the drill. Bummer. I really like it. I may have an issue with soy. I began having problem with Jif peanut butter too which I never had before....??? Just when you think that you have found something to make that nasty bread taste ok...... I have found Skippy Natural peanut butter which doesn't seem to bother me...... for now!

The soy problem may be an issue here, but, especially if you are new to the diet, there may be another issue that is not Nutella related (it is gluten-free), gluten reactions for many of us are delayed. Look not only at what you ate when you started to feel ill but also what you have consumed in the 3 days previous. This is one of the best reasons for the newly diagnosed to avoid as much processed food as they can because the delay in reaction can make things very confusing at first.

Also if you have not tried Kinnickinnick breads and baked goods you should try to find them. Their Italian White bread is the closest to gluten bread that I have found. Their Pizza crusts are also wonderfully soft where they should be and flaky. Also be sure to microwave and/or toast any gluten-free bread, many are parbaked and need the last bit of heat to make them soft and edible.

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Does anyone know if Nutella (The Hazelnut Chocolate Spread) is gluten-free? It looks like it is, but I just wanted to know if anyone could tell me before I call the company.

Thanks!

yes it is, we are from italy and here is gluten free.

Do you know which ice cream is gluten-free in usa ?

thanks

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yes it is, we are from italy and here is gluten free.

Do you know which ice cream is gluten-free in usa ?

thanks

The one we used to get was Perry's they mark the ones that are gluten free. Also if you are in an area that has a Wegmans Market they mark all their gluten free items with a circle G. I am sure others will know of other brands but you may have better results if you do a new post with Gluten free Ice cream USA in the title.

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Always good to know...my parents were asking me awhile ago yet if I could eat it...now I know :P

~ Lisa ~

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I ate Nutella this morning on gluten free bread and had an immediate reaction - diarrhea, pain, lethergy, you know the drill. Bummer. I really like it. I may have an issue with soy. I began having problem with Jif peanut butter too which I never had before....??? Just when you think that you have found something to make that nasty bread taste ok...... I have found Skippy Natural peanut butter which doesn't seem to bother me...... for now!

Is anybody else using the Nutella? You might be getting cross contaminated if someone else is Double dipping with non gluten-free crumbs. Just a thought. :)

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YES!  This is posted on the Nutella web site:

 

Is Nutella® hazelnut spread gluten free?

Nutella® hazelnut spread does not contain any ingredients derived from gluten-containing cereals: wheat, barley, rye, oats or triticale. There is also no risk of cross contamination with any gluten ingredients. (Source: http://www.nutellausa.com/faqs.htm)

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Just an FYI - this thread is 6 years old. Any product info on it may have changed in that length of time.

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Justin's chocolate hazelnut butter is supposed to be gluten free and also doesn't have dairy for those of us who don't have dairy. :o)

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I searched the web for info on Vanillin, contained in Nutella.

On Answer.com they say that those that are sensitive might have a problem, since Vanillin is derived from grain alcohol, and thus may contain small trace amounts of Gluten. Definitely under the current 80 parts per million limit in the U.S., but if Gluten is in the Vanillin in small amounts, it could cause issue for those who are most sensitive, like myself.

I eat the most basic diet, and have eliminated gluten, then night shades, preserved seafood (STPP preservative), and most all food that is not 100% Gluten Free from the start. I cannot eat anything labeled Gluten Free, since it usually triggers me.

Everything made from scratch.

Seafood out also due to that STPP preservative that shuts down my prostate and gives me a gluten like reaction.

Nutella was one of my one exceptions. But I seem to be extra stressed and anxious everytime I eat it. Something seems to be effecting me in Nutella, even though I grew up on it in Denmark, and love it. Sucks having this wheat gene thing, and having been fed wheat formula and having been overdosed by a wheat pushing mom my whole life.

The good news is my blood pressure, weight, overall health, is excellent if I eat really basic.

My DNA spit test told me I had the mediterranean diet gene, so I overdose on Macadamia nuts (82% fat, high in mono unsaturated fat). I have lost 25 pounds on a gluten free, high mono unsaturated fat diet, WITHOUT EXERCISING.

I am down to Beef, Chicken, Fruits, Veggies, Nuts, Dairy, Corn Tortillas. I'm sure I am leaving out a few things, but that is pretty much it.

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I searched the web for info on Vanillin, contained in Nutella.

On Answer.com they say that those that are sensitive might have a problem, since Vanillin is derived from grain alcohol, and thus may contain small trace amounts of Gluten. Definitely under the current 80 parts per million limit in the U.S., but if Gluten is in the Vanillin in small amounts, it could cause issue for those who are most sensitive, like myself.

I eat the most basic diet, and have eliminated gluten, then night shades, preserved seafood (STPP preservative), and most all food that is not 100% Gluten Free from the start. I cannot eat anything labeled Gluten Free, since it usually triggers me.

Everything made from scratch.

Seafood out also due to that STPP preservative that shuts down my prostate and gives me a gluten like reaction.

Nutella was one of my one exceptions. But I seem to be extra stressed and anxious everytime I eat it. Something seems to be effecting me in Nutella, even though I grew up on it in Denmark, and love it. Sucks having this wheat gene thing, and having been fed wheat formula and having been overdosed by a wheat pushing mom my whole life.

The good news is my blood pressure, weight, overall health, is excellent if I eat really basic.

My DNA spit test told me I had the mediterranean diet gene, so I overdose on Macadamia nuts (82% fat, high in mono unsaturated fat). I have lost 25 pounds on a gluten free, high mono unsaturated fat diet, WITHOUT EXERCISING.

I am down to Beef, Chicken, Fruits, Veggies, Nuts, Dairy, Corn Tortillas. I'm sure I am leaving out a few things, but that is pretty much it.

 

 

Vanillin is a distilled alcohol - it is gluten-free even on the off chance it were distilled from wheat.  

 

To clarify - The US standard has never been 80 ppm.  The new laws are 20 ppm.  Many companies that make food marked "gluten free" test to even lower standards.  

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The current Gluten Free standard in the US is 80 parts per million.

In Europe it is 20 parts per million.

Our US laws are changing, effective August 2014, to 20 parts per million.

 

The US Food and Drug Administration finalized standards for "gluten free" labeling in August 2013, and manufacturers have one year to come into compliance (August 2014).

 

I was just repeating what I read at Answer.com, since it referenced that trace amounts could end up in Vanillin.

 

I am the guy that is sensitive enough to detect about any Gluten.

Lots of you can get away with eating small amounts.   Good for you.

I can't.

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The current Gluten Free standard in the US is 80 parts per million.

In Europe it is 20 parts per million.

Our US laws are changing, effective August 2014, to 20 parts per million.

The US Food and Drug Administration finalized standards for "gluten free" labeling in August 2013, and manufacturers have one year to come into compliance (August 2014).

I was just repeating what I read at Answer.com, since it referenced that trace amounts could end up in Vanillin.

I am the guy that is sensitive enough to detect about any Gluten.

Lots of you can get away with eating small amounts. Good for you.

I can't.

Sorry, A. Com might be wrong. There is no previous 80 ppm standard in the US. In fact, most companies that label gluten-free having been testing with <20 ppm or <10 ppm testing for years. And remember, just because the test used is < 20 ppm, that does not mean it has 19 ppm it could have 1 or 0.
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http://celiacdisease.about.com/od/glutenfreefoodshoppin1/a/FDA-Gluten-Free-Food-Label-Rules.htm

The rules were first proposed in 2007 but never approved. That was the first time the US tried to make a law about gluten-free food.

And, if a food bothers you, for whatever reason, I would suggest you don't eat it.

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I agree with lots of what you say, and the statistics are showing most manufacturers already comply with the 20 PPM, and in fact yes many target lower.   Maybe I didn't hear right about the 80 PPM (not from Answer.com, only the Vanillin reference was from Answer), but if it was not 80 ppm, then what was the PPM cutoff before the new laws took effect August 2013, giving manufacturers until August 2014?  I swear I had read there was a previous standard that was being improved, but I just found out about my issues about 2 years ago, so I don't have a long history with this.  Where did I see that 80 ppm reference...?  hmmm....

 

I know the science says gluten should never be in distilled beverages, unless added after, but I still find articles that claim people react.  People like me who are real sensitive.  The basic claim being that distilling is only as good as the distiller.  There is a reason why there are several distilling tanks in a row.  Each tank further refines and removes impurities, leaving (theoretically and scientifically) no gluten.

That is 100% true in a no error scientific lab type setting.

 

Do a search for Scientific American article from November 2013, it is regarding Vodka and gluten.

The article is titled "Should Vodka be marketed as Gluten Free".

In the article a lady named Mary Schluckebier, executive director of the nonprofit organization Celiac Sprue Association, which is dedicated to celiac disease and dermatitis herpetiformis, a chronic rash linked to gluten sensitivity, claims that 10% of their members report symptoms when drinking distilled grain based beverages.

 

Most Vodka, prepared, and distilled correctly, with multiple distilling tanks, and thus multiple distillings, will likely be at 0 ppm.

I simply can't take the risk, that the distiller did his job perfect, and didn't take any shortcuts or cutoff the process off early.

Shortcuts can be taken with distilling, whether it be for drinking, or for making Vanillin.

I truly believe I do way better when I avoid the grain based distilled alcohol 100%.

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the distillation process removes the gluten.  maybe you are reacting to something else.  many of us are sensitive to alcohol in general.  maybe google 'distillation' .  

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I agree with lots of what you say, and the statistics are showing most manufacturers already comply with the 20 PPM, and in fact yes many target lower.   Maybe I didn't hear right about the 80 PPM (not from Answer.com, only the Vanillin reference was from Answer), but if it was not 80 ppm, then what was the PPM cutoff before the new laws took effect August 2013, giving manufacturers until August 2014?  I swear I had read there was a previous standard that was being improved, but I just found out about my issues about 2 years ago, so I don't have a long history with this.  Where did I see that 80 ppm reference...?  hmmm....

 

I know the science says gluten should never be in distilled beverages, unless added after, but I still find articles that claim people react.  People like me who are real sensitive.  The basic claim being that distilling is only as good as the distiller.  There is a reason why there are several distilling tanks in a row.  Each tank further refines and removes impurities, leaving (theoretically and scientifically) no gluten.

That is 100% true in a no error scientific lab type setting.

 

Do a search for Scientific American article from November 2013, it is regarding Vodka and gluten.

The article is titled "Should Vodka be marketed as Gluten Free".

In the article a lady named Mary Schluckebier, executive director of the nonprofit organization Celiac Sprue Association, which is dedicated to celiac disease and dermatitis herpetiformis, a chronic rash linked to gluten sensitivity, claims that 10% of their members report symptoms when drinking distilled grain based beverages.

 

Most Vodka, prepared, and distilled correctly, with multiple distilling tanks, and thus multiple distillings, will likely be at 0 ppm.

I simply can't take the risk, that the distiller did his job perfect, and didn't take any shortcuts or cutoff the process off early.

Shortcuts can be taken with distilling, whether it be for drinking, or for making Vanillin.

I truly believe I do way better when I avoid the grain based distilled alcohol 100%.

 

M M.  This thread is about Nutella and it's gluten free status.  If you wish to discuss labeling laws and Alcohol, please starts a new topic.  It is inconsiderate to the OP to Hijack a thread and it is also against the rules of this forum.  

 

Colleen

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I agree with lots of what you say, and the statistics are showing most manufacturers already comply with the 20 PPM, and in fact yes many target lower.   Maybe I didn't hear right about the 80 PPM (not from Answer.com, only the Vanillin reference was from Answer), but if it was not 80 ppm, then what was the PPM cutoff before the new laws took effect August 2013, giving manufacturers until August 2014?  I swear I had read there was a previous standard that was being improved, but I just found out about my issues about 2 years ago, so I don't have a long history with this.  Where did I see that 80 ppm reference...?  hmmm....

 

I

 

 

Since there were no standards - I have no clue why anyone would tell you that.  Like Colleen said, if you want to debate distilling or gluten-free standards, start a new thread. 

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Nutella is not dairy free.  Perhaps that is the problem.

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The original question, from almost eight years ago, was about gluten in Nutella. The recent comments have been about the US. So, let me address those ideas together.

The Nutella sold in the US is actually made in Canada, and imported into the US. Click.

The Canadian Food Inspection Agency (CFIA) regulates manufacturing facilities in Canada. It does not matter where in the world the product will finally be sold at retail. CFIA has strict rules about gluten disclosure.

Once imported into the US, the FDA takes jurisdiction. A key element here is the Food Allergy Labeling and Consumer Protection Act (FALCPA). FALCPA applies to all FDA-regulated products packaged for sale in the US on or after January 1, 2006. Under FALCPA, any ingredient derived from wheat (in any form) must be clearly disclosed by the inclusion of the exact word "wheat" either in the ingredient list, or in a "contains" statement.

Here is a good summary of FALCPA.

Although FALCPA required the FDA to define "gluten-free" in a timely manner, that did not happen. A new rule comes into effect in August. Until then, there is no FDA prescribed meaning for "gluten-free." Gluten-free theoretically means whatever the manufacturer wants it to mean, although 20 ppm is the highest level I have seen. In reality, it means whatever a plaintiff's lawyer could convince a jury it ought to have meant. That is why few mainstream products today have a gluten-free claim.

So, based on what I know, I would consider Nutella to be gluten-free. That does not mean that no celiac will have a bad time with it, only that the cause is something other than gluten.

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