Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

French's Mustard - Gluten Free?
0

16 posts in this topic

My recipe for poppyseed dressing calls for French's mustard. Does anyone know if it is gluten-free? I know that Hellman's Dijonnaise is gluten-free, but it doesn't taste good in the dressing.

0

Share this post


Link to post
Share on other sites


Ads by Google:
My recipe for poppyseed dressing calls for French's mustard. Does anyone know if it is gluten-free? I know that Hellman's Dijonnaise is gluten-free, but it doesn't taste good in the dressing.

Hummm, thinking. If French's is a Kraft product, it will clearly list.

0

Share this post


Link to post
Share on other sites

French's regular mustard is gluten-free; I use it all the time.

0

Share this post


Link to post
Share on other sites
French's regular mustard is gluten-free; I use it all the time.

Thanks so much for your help!

1

Share this post


Link to post
Share on other sites

You're very welcome :)

0

Share this post


Link to post
Share on other sites




This is from the French's website questions section,

Q: Are FRENCH'S

0

Share this post


Link to post
Share on other sites

I use French's mustard all the time as well.....just a tip for ones using Hellmans Mayo....to make the taste alittle better i add a few drops of lemon juice .... its a really close second to regular mayo....i use this for a dipping sauce for chicken fingers....for added taste you can also add a bit of caynenne pepper a little bit of a kick to it....

0

Share this post


Link to post
Share on other sites
.....just a tip for ones using Hellmans Mayo....to make the taste alittle better i add a few drops of lemon juice .... its a really close second to regular mayo.....

s66,

Clarification please. I consider Hellmans to be regular mayo. What do you consider to be regular mayo? Thank you.

best regards, lm

0

Share this post


Link to post
Share on other sites

s66,

Clarification please. I consider Hellmans to be regular mayo. What do you consider to be regular mayo? Thank you.

best regards, lm

I thought she just added a little umph to mayo, Hellmans or not, to add a little zipp.

0

Share this post


Link to post
Share on other sites
I thought she just added a little umph to mayo, Hellmans or not, to add a little zipp.

MG,

Yes, I agree about adding the lemon juice to add a little zip. My question for s66 (which I think only he/she could really answer), was regarding the "its a really close second to regular mayo" part.

"...just a tip for ones using Hellmans Mayo...to make the taste alittle better i add a few drops of lemon juice...its a really close second to regular mayo...."

What's regular mayo? What's the zippy Hellmans a close second to? I don't care one way or another what it is, I'm just curious about it.

I wasn't trying to start trouble or be critical or anything like that. I've always had an interest in the way people develop preferences as a result of family influences. And then how some stick with it and others change when free of same.

Good example, there seems to be two basic family groups. Mayo families (Hellmans, Kraft, many others, mayonaise), and Salad Dressing (Miracle Whip, many others). Two distinctly different products most often referred to as mayo, although Miracle Whip is not actually technically Mayo. Mayo contains eggs.

Run out of time, late for work. Sorry.

best regards, lm

0

Share this post


Link to post
Share on other sites

Regular mayo is raw egg, oil, vinegar or lemon juice, salt and an emulsifier like mustard optional....

anything else is something close to mayo with additives....

0

Share this post


Link to post
Share on other sites
Good example, there seems to be two basic family groups. Mayo families (Hellmans, Kraft, many others, mayonaise), and Salad Dressing (Miracle Whip, many others). Two distinctly different products most often referred to as mayo, although Miracle Whip is not actually technically Mayo. Mayo contains eggs.

That's so true. You are either a mayo or a Miracle Whip person. LOL

0

Share this post


Link to post
Share on other sites
Regular mayo is raw egg, oil, vinegar or lemon juice, salt and an emulsifier like mustard optional....

anything else is something close to mayo with additives....

gfp,

I'm going to have to disagree a little here. Regular mayo is somewhat ambiguous, could be whatever anyone thinks it is. "Real" mayo though, is egg, oil, vinegar or lemon juice, salt and....

best regards, lm

p.s., We still need simplicity66 to clear up this mayo mystery!

0

Share this post


Link to post
Share on other sites

The recipe given is how you make "real" mayo yourself. I use Hellman's, which I consider real mayo (as compared to Miracle Whip), but even Hellman's has ingredients one wouldn't use in a fresh, homemade mayo. And they do taste different.

richard

0

Share this post


Link to post
Share on other sites

This may be an old topic, but it is very new for me. I usually eat Heinz yellow mustard and have not had any

problems with it. I accidentally used Frenchs on my hamburger, and within 1/2 an hour, I started to react.

I have been diagnosed with Celiacs since June 2012 and have been doing great. I started to bloat up, got a headache,

dizzy, very red eyes, red spots on my thighs and severe stomach ache. I have vomited several times, not food,

but maybe blood. I have reacted to other grain alcohols which being distilled, are supposed to be safe.

I have read that Frenches yellow mustard is gluten free to 20 ppm, but the source of the vinegar is ethyl alcohol, which can come from wheat. This is the article I read: http://celiacdisease.about.com/od/Gluten-Free-Condiments/a/Gluten-Free-Mustard.htm

I know I am very sensitive, but has anyone else had issues with Frenchs mustard???

0

Share this post


Link to post
Share on other sites

FYI= The product info on this thread is almost 6 years old. Products change in that period of time. Also, there can be differences based on country

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      104,131
    • Total Posts
      919,521
  • Topics

  • Posts

    • Cyclinglady is absolutely correct, after hours of internet research the only gluten-free food available at JNB is a fast food chain called 'Nandos'. I was hoping for a bit more variety, but I'll take what I get.   
    • I'm so confused about my daughter's diagnosis.  I hope somebody can help.   My 4 year old daughter has a swollen belly, stomachaches, and lots of gas.  She does not have diarrhea or delayed growth.  Because of her symptoms and because it runs in the family (2nd degree relatives) I had her tested for celiac.   She was weak positive for TTG (IGA)  and strong positive for DGP (IGG)   TTG (IGA)  8   (0-3 neg, 4-10 weak positive, greater than 10 positive) TTG (IGG)  2   EMA: Negative DGP (IGG)  47  (0-19 negative, 20-30 weak positive, greater than 30 positive) Last week, she had her endoscopy.  The doctor found inflammation and little holes or bumps on her duodenum.  He started her on prevacid and said based on his observations, he was suspicious of celiac, but he would not be able to confirm until the biopsy came back. The biopsy showed no signs of celiac disease.  He said that he could not diagnose her with celiac without the biopsy report saying there was celiac damage.  He said he would categorize her as a potential celiac, keep her on a gluten diet and redo the endoscopy in a year or two to check for damage again.  My questions are: 1.)  If it is not celiac, something is causing her duodenum to be inflamed and have little holes or bumps on it, right?  Could it be a wheat allergy or gluten sensitivity?  What else could it be and how do they test for it?  Given her elevated celiac antibodies, how likely is it to be anything besides celiac causing the damage?  2.)  How likely are false positives for TTG and DGP?  I've heard they are pretty sensitive and specific.  Does getting two positives make false positives less likely? 3.) What have you done in this situation?  I want her to have an official diagnosis to make things easier at school and to feel confident that we are eliminating gluten permanently for a worthy reason, etc.  But, I'm having a hard time imagining keeping her on gluten and waiting for her to get more sick and have more intestinal damage just for a diagnosis.     Thanks in advance for your help.  I'm so overwhelmed and confused.  I hope someone has some insight and experience that will help clear things up for me.            
    • Yeah I actually live in Japan which is pretty similar, because Coeliac disease is rare over here so is the understanding and accommodating it. When I mention Gluten to some restaurants they think I am talking in English and they are unfamiliar with the word in Japanese.    So it seems I can write off my chances of getting some authentic Chinese gluten-free food at the airport, but at least there is a Thai restaurant in T3 so I won't starve. Its called  'Phrik Thai' for future reference. http://en-shopping.bcia.com.cn/store/739.html  
    • While in Boston I found Cheer's  Bloody Mary mix that says gluten-free on the bottle and have had no issues and  tastes pretty good 
    • I always assumed plain coffee was, but I have seen some controversy online about this. I know someone who is gluten free and only buys whole beans and grinds them herself because she doesn't trust how the grounds are processed.
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,167
    • Most Online
      1,763

    Newest Member
    Cristina17
    Joined