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Seneca Crisp Onions are Gluten-free

I have bee gluten-free for at least 2 and a half years now. And I really miss broccoli casserole, and green bean casserole. Of course both those recipes use the Durkee french fried onion rings which are definitely NOT gluten free. Don't you just wish the Durkee company would wise up?!

So I was absolutely delighted when I found a new product on the shelves of my local Giant: "Crisp Onions" made by Seneca Farms. They smell and taste much like Durkee's french fried onions, but just don't have flour on them. Here is the list of ingredients for "Crisp Onions": "Onions, Canola, Sunflower
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and/or Safflower Oil, Maltodextrin, Sea Salt."

My only question was whether the maltodextrin was free of gluten, so I wrote an email to the company asking. And here was the reply of Jan Stouch at their company:
"I have verified with the supplier of the maltodextrin that it is wheat/gluten free.  Seneca Foods Consumer Affairs"

I also know that Progresso now also makes a gluten-free Creamy Mushshroom Soup. Or I may use Classico's new gluten free "Mushroom Alfredo Sauce." Decisions, decisions! :) It's going to be broccoli casserole tonight, and quick and easy as it used to be! Yum! Can't wait.

As always, Celiac.com welcomes your comments (see below).


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7 Responses:

 
Charitie

said this on
17 Jul 2010 4:58:49 PM PDT
I have read, heard, and felt with my own body through a reaction, that maltodextrin is a form so to speak of gluten. Anything with maltodextrin in it will make a person with Celiac Sprue sick. I can reference more credible resources if need be, however, look up maltodextrin on wikipedia, or a gluten-free- no list.

 
Hallie

said this on
09 Sep 2010 3:18:23 PM PDT
Here's what Carol Fenster, dietitian and author of "Gluten-Free Diet: A comprehensive Resource Guide" has to say about maltodextrin:

"Although maltodextrin may be derived from wheat, it is highly processed and purified (significantly more than modified food starches) and rendered gluten-free. North American and European scientists using the most sensitive, scientifically validated R5 ELISA Tests have not detected gluten in wheat-based maltodextrin."

Note: the R5 Elisa test can detect and quantify the specific prolamins (gliadin in wheat, secalin in rye, and hordein in barley) to levels as low as 3.2 ppm gluten.

Maybe you are an exception in being acutely sensitive to lower levels than this, but the FDA has decided that anything lower than 20 ppm can be declared as gluten-free. Or maybe you were actually reacting to gluten from something else in the product, such as "natural flavor" which can contain derivatives of rye or barley without having to declare the origin of the flavor on the label. This is why FDA needs to require that rye and barley derivatives also be declared on food labels.

 
Berlynn

said this on
03 Feb 2012 8:45:02 AM PDT
Superb information here, ol'e chap; keep burning the midnight oil.

 
Carol Litfin

said this on
28 May 2012 11:41:17 AM PDT
Just a note: Seneca Foods no longer makes Crisp Onions.
What a disappointment. They were delicious.

 
Lasey

said this on
06 Jun 2012 6:26:10 PM PDT
They no longer make crisp onions? That's unfortunate. I just bought some and I am enjoying them. I guess it's leftover stock.

 
Margie

said this on
07 Oct 2012 4:00:28 PM PDT
Last summer I found out Seneca had stopped making Crisp Onions. I ran all over town getting every last bag I could (22 in all). I just emptied my last bag tonight at dinner. I've written to Seneca Snacks, asking why they stopped making them - no answer, asked for the recipe so I could make them myself for my salads and meals - no answer.
We need to get them to start making these again, they were the best on the market. Personally they can drop a few of their other products which aren't all that great.
I hate to have to go back to French's/Durkees French Fried Onion rings. If they don't give us back our Crisp Onions I will stop buying Seneca products all together.

 
Opti1

said this on
15 Oct 2012 9:06:36 AM PDT
Oh no. I just found out about Seneca now. I love Nasi Goreng but the traditional addition of crispy fried onions is not easy because they all have wheat flour!! Was just thinking great there is one without flour and then read on.




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I don't know what you drank or where.... so here are a few thoughts. - sure, a dive bar might have dirty glasses and serve a cocktail in a beer glass? But a nice reminder place, with a dishwasher, should be fine. If it's a sketchy place, Stick to wine, then it's served in wine glasses that aren't used for beer or bottled ciders in the bottle. - ciders on tap might, just a slight chance, have an issue. Because of beer on tap, mixed up lines, etc. - you may have a problem with alcohol - you may have issues with The high sugar content of the drink. I know I have similar issues if I drink serveral ciders of extra sugary brands - are you positive it was a gluten-free drink? Not this " redds Apple" pretending to be a cider - it's beer with apple flavor. Or one of those " gluten removed " beers?

Hi Stephanie, I'm also from the UK, I've found this site more helpful than anything we have! As already mentioned above, in my experience it could depend on what and where you were drinking. Gluten free food and drink isn't always (not usually) 100% gluten free as you may know, maybe you have become more sensitive to even a trace of gluten that is probably in gluten free food/drink. Is it possible you have a problem with corn, particularly high fructose corn syrup that is in a lot of alcoholic drinks? This was a big problem for me and the only alcoholic drinks I can tolerate are William Chase vodka and gin. I contacted the company last year and all their drinks are 100% gluten and corn free, made the old fashioned way with no additives, so maybe try their products if you like the occasional drink and see how you get on. If you drink out, not many pubs sell their products but I know Wetherspoons do and smaller wine bars may too. l was never a spirit drinker but I must say their products are absolutely lovely! Very easy on a compromised gut too considering it's alcohol. I second the suggestion on seeing a natural health practitioner. I've recently started seeing a medical herbalist, as I've got nowhere with my now many food intolerances since going gluten free last year and I've noticed a difference in my health already.

Sorry for the very late reply and thanks for the replies, I didn't get a notification of any. In case anyone else comes across this and has been wondering the same as I was, I did try a vegetable broth and I did react to it in the same way as if I'd eaten the vegetables. As for the candida, I've been using coconut oil and am seeing a medical herbalist for this and leaky gut. It's only been a few weeks but I've noticed an improvement all round.

What did you drink and where did you drink it? NOTE if you drink something at a bar using their glasses your asking for trouble BEER IS EVERYWHERE in most bars and a CC hell. If it was at home and a non grain based liqour then I would be really concerned that it might just be alcohol. I personally can not really drink much of anything any more. I love rum, and I cook with it sometimes in sautes. I also have rum extract/butter rum extract/and rum emulsion I use in shakes, homemade keto pudding/ mixed into dishes. and even add some to drink to give it a rum flavor lol.

I can only think of two things, 1 something you put on your potato was contaminated like the butter container could have crumbs in it or something like that as mentioned before, and you could be having a reaction to dairy or what ever was put in it.......IF it was just plain potato and you reacted with bloating and cramping you might have a carb issues, tad rare and most associated with additional auto immune diseases but could be in which case a diet of fats and protein would be your answer much like it is for me now days. What all have you eaten in the privous 8 hours including beverages, condiments, spices and foods?