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2 hours ago, pdm1981 said:

They make the claim that they are gluten-free but the website Verywell.com, this site rocks and is updated regularly, said that they can be cross contaminated. Anybody ever give these fries a try with any success?

Used to years ago no issue, do not do carbs any more for other AI issues. But I cook with them as a chef. Ora Ida is one of the few french fries you can trust that have performed quite well with the celiac community, I suggest their plain fries, and hash-browns to those who can still tolerate carbs. Some celiacs react to nightshades or have carb issues like me and can not tolerate any kind of potatoes. They did start a new product line of breaded porducts that do contain gluten but from my understanding they were produced in a different facility entirely.

I always keep their hash browns diced and shredded in stock for doing scrambles for guest, and cooking up breakfast for the guys next door (form of income). Cheap easy and pairs great with eggs while being the most whole food compliant you can find. http://www.oreida.com/en/Products/Categories/Hash-Browns
Other thoughts, stick with the country style premium fries, the others versions sometimes contain xantham gum which many celiacs develop a intolerance to or corn which some have issues with. http://www.oreida.com/en/Products/Categories/French-Fries
 

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3 hours ago, pdm1981 said:

They make the claim that they are gluten-free but the website Verywell.com, this site rocks and is updated regularly, said that they can be cross contaminated. Anybody ever give these fries a try with any success?

I am in the US and use them often.  I don't know anything about that site or where it gets its information or why it would even involve itself in telling Celiacs what foods that are labeled, tested and manufactured to be gluten-free are not gluten-free.  

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I eat them (sparingly because I am a diabetic and potatoes raise my blood sugar). I have several bags in the freezer and dang it, I gave in and ate some with my lettuce-wrapped burger the other day.  I have some remorse though.  They did not taste as good as I thought they would.  Guess my tastebuds for junk food has diminished.  Homemade fries or roasted sweet potato chips are frankly much tastier!  

Verywell has some great  advice, but keep in mind that the author has DH.  DH can be really hard to manage.  For example, too much iodine can set off the rash or make it worse.    Some people with DH have to be in a really restrictive diet as 20 ppm maybe too much for them.  It maybe too much for some celiacs who are super sensitive.  Not much research has been done to determine different spectrums of celiac disease.  

If you are perplexed like me about how much gluten is too much for you, err in the side on non-processed foods at least until you feel better or ask us!  

 

 

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