Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.


  • Celiac.com Sponsor (A1):
    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

I Need A Gluten Free, Soy Free, And Dairy Free Cooking Oil!

Guest kim07

By Guest kim07
in Gluten-Free Foods, Products, Shopping & Medications

Recommended Posts

Guest kim07
Guest kim07
Posted

Does anyone know a good gluten, soy, and dairy free cooking oil??????

I would appreciate it if anyone could tell me one, because I need one fast.

Thank you!!!!

Please make sure it is gluten, and soy free! :)

Kim07

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


tarnalberry Community Regular
tarnalberry
Posted

Olive? Canola? Peanut? Hazelnut? Coconut? Avocado? Grapeseed? Tea?

I don't know that I understand the question. Any oil that isn't, say, wheat bran oil, or doesn't have anything added to it, like parmesean cheese in a dipping oil, is going to be gluten and dairy free. Any oil that doesn't use soy in it (or in the flavors inside it), will be soy free, so for that, you just read the label. (For instance, chili oil usually uses soybean oil and is infused with chili, but it will say soybean oil in the ingredient list, and I've found a couple that don't use soy.)

It'd also depend on what kind of cooking you're doing. Frying? Don't use hazelnut or olive, but canola's ok, and avocado is good too. Roasting? Olive's good for many flavors. Stir-fry? Canola's often good. Sautee? Almost any of them, because the heat doesn't get to high.

Guest kim07
Guest kim07
Posted
Olive? Canola? Peanut? Hazelnut? Coconut? Avocado? Grapeseed? Tea?

I don't know that I understand the question. Any oil that isn't, say, wheat bran oil, or doesn't have anything added to it, like parmesean cheese in a dipping oil, is going to be gluten and dairy free. Any oil that doesn't use soy in it (or in the flavors inside it), will be soy free, so for that, you just read the label. (For instance, chili oil usually uses soybean oil and is infused with chili, but it will say soybean oil in the ingredient list, and I've found a couple that don't use soy.)

It'd also depend on what kind of cooking you're doing. Frying? Don't use hazelnut or olive, but canola's ok, and avocado is good too. Roasting? Olive's good for many flavors. Stir-fry? Canola's often good. Sautee? Almost any of them, because the heat doesn't get to high.

Hello Tiffany!,

I'm sorry I should have been more informative in my question, still learning and I might be having a problem with soy and dairy now including gluten so trying to be extremly careful.

It would be used to saut'e fish, and veggies mostly.

Canola though, I thought for sure was made out of soy beans. Am I wrong???

Please tell me if I am, because I need to know...

Thank you

Kim :)

aikiducky Apprentice
aikiducky
Posted

Olive oil would be good I think, plus it's very healthy. It's made of olives. ;)

Canola oil is made of rapeseed IIRC.

Pauliina

Guest kim07
Guest kim07
Posted
Olive oil would be good I think, plus it's very healthy. It's made of olives. ;)

Canola oil is made of rapeseed IIRC.

Pauliina

Paulina thanks so much, that helps me out A LOT!!!!

:)

Kelly Langenfeld Newbie
Kelly Langenfeld
Posted

All Crisco oil/shortning is gluten-free, and they make vegetable oil. I buy Canola oil for sray oil b/c it's better for your heart.

--Kelly

kabowman Explorer
kabowman
Posted

Almost all vegetable oils have soy. Stay away from anything like that--for shortening, I have switched to lard which sounds awful but doesn't add any flavor and makes my pie crust very flaky. I had tummy problems with the palm shortening.

Also, I "heard" and don't know if it is true, that some of the cheaper, non-extra virgin olive oils add vegetable oil. I only use good extra virgin olive oil for cooking and I like canola oil for baking.

Tiffany is right, there are tons of different oils out there that don't contain soy...just read the label.

One more note - if you bake, I use oil/lard in even exchange for butter/margarine for all recipes. Liquid if it calls for melted, solid if it calls for non-melted.

I haven't found a margarine that is soy and dairy free. Lots are dairy free, none are soy free.

Also, I buy crushed garlic in a jar (I know, cheating but boy it makes things faster) and some have soy oil included. Soy is in everything. It is actually worse than gluten to avoid. Read all labels, closely.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


cornbread Explorer
cornbread
Posted

I only use either olive oil or coconut oil. Bother very good for you. :)

  • 3 weeks later...
Carriefaith Enthusiast
Carriefaith
Posted

I use olive oil most of the time.

jerseyangel Proficient
jerseyangel
Posted

I also use olive oil for almost everything. I have extra virgin and the lighter colored type--between the two, it covers everything.

achiera Rookie
achiera
Posted

i second coconut oil, its a great healthy fat!

Felidae Enthusiast
Felidae
Posted

I use olive oil or canola oil.

jenvan Collaborator
jenvan
Posted

I also def. vote olive oil for the type of cooking you are talking about. If you really want to explore there are other unique oils like walnut and sesame to try too....

Silver-naki Rookie
Silver-naki
Posted

:(

They have an Olive Oil "cooking spray" put out now by Kroger. I accidentally ran into this at the Grocery Store awhile back, & had not seen the Olive Oil in a spray can. In reading the ingredients labeled on the back, it has 100% Extra Virgin Olive Oil, Soy Lechithin, Water & Propellant. "Kroger" brands are found in the Smith's Grocery Store chains......

I use alot of Olive Oil & also Canola Oil to cook with.... and yes, there is SOY in about everything!

Guest Viola
Guest Viola
Posted

I use Olive oil for stir fries etc. but Grapeseed oil for frying meat or other things that need a higher heat without burning.

tarnalberry Community Regular
tarnalberry
Posted
:(

They have an Olive Oil "cooking spray" put out now by Kroger. I accidentally ran into this at the Grocery Store awhile back, & had not seen the Olive Oil in a spray can. In reading the ingredients labeled on the back, it has 100% Extra Virgin Olive Oil, Soy Lechithin, Water & Propellant. "Kroger" brands are found in the Smith's Grocery Store chains......

I use alot of Olive Oil & also Canola Oil to cook with.... and yes, there is SOY in about everything!

You can get your own sprayer so that you can have nearly the same functionality, but with your own oil.

minibabe Contributor
minibabe
Posted

I use grape seed oil. I just recently started using it and it makes the food taste absolutly wonderful. I could not believe the difference in taste of the food, once my mom started using it. I swear by it and it is free of gluten, soy, and dairy. The ingredients: 100% natual grape seed oil. This oil can be treated as any oil would be, it can be used for ANYTHING! The grape seed oil also contains no cholesterol, preservatives, sodium, or trans-fatty acid. ITS HEAlTHY!

Open Original Shared Link

(Scroll down midway of the page and it has the health information)

Happy Cooking :D

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,353
    • Most Online (within 30 mins)
      7,748
    ace14219
    Newest Member
    ace14219
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • Lkg5
      Unexpected gluten exposure risk from cultivated mushrooms

      By Lkg5 · Posted

      Thank’s for addressing the issue of mushrooms.  I was under the impression that only wild mushrooms were gluten-free.  Have been avoiding cultivated mushrooms for years. Also, the issue of smoked food was informative.  In France last year, where there is hardly any prepared take-out food that is gluten-free, I tried smoked chicken.  Major mistake!
    • catnapt
      results from 13 day gluten challenge - does this mean I can't have celiac?

      By catnapt · Posted

      my IGG is 815 IGA 203  but tTG-Iga is   <0.4!!!!!!!!!!!!!   oh my god- 13 days of agony and the test is negative?  I don't even know what to do next. There zero doubt in my mind that I have an issue with wheat and probably more so with gluten as symptoms are dramatically worse the more gluten a product has   I am going to write up the history of my issues for the past few years and start a food/symptom diary to bring with me to the GI doctor in March.   I googled like crazy to try to find out what other things might cause these symptoms and the only thing that truly fits besides celiac is NCGS   but I guess there are some other things I maybe should be tested for ...? like SIBO?   I will continue to eliminate any foods that cause me distress (as I have been doing for the past couple of years) and try to keep a record. Can anyone recommend an app or some form or something that would simplify this? I have a very full and busy life and taking the time to write out each symptom name in full would be tedious and time consuming- some sort of page with columns to check off would be ideal. I am not at all tech savvy so that's not something I can make myself ... I'm hoping there's some thing out there that I can just download and print out   do I give up on testing for celiac with such a low number? I am 70 yrs old I have been almost completely off gluten for the most part for about 2 yrs. I had a meal of vital wheat gluten vegan roast,  rolls and stuffing made from home baked bread and an apple pie- and had the worst pain and gas and bloating and odd rumblings in my gut etc - almost went to the ER it was so bad. I was thinking, since I'm spilling a lot of calcium in my urine, that perhaps this was a kidney stone (never had one before but there's always that first time, right?)    Saw my endo on Jan 20th and after hearing the story about the symptoms from eating that holiday meal, she suggested doing a gluten challenge. She said 2 weeks was fine- she said stopping it in the middle if symptoms got bad was fine- In the meantime I'd read that 2 weeks was not enough- called and argued with the nurse about this, but ultimately decided to stop the gluten on the 13th day and get the test done because I was in too much pain and almost suicidal and knew I could not continue.   so.............. that's where I am now I have had no bread since Sunday. I did have some rolled oats today and had some gas and bloating afterwards I did have some wheat germ in a smoothie on Tuesday and had a stomach ache later that night.   but overall I feel so much better! all the joint pain is gone! the nausea is gone. The stomach pain and gas and bloating are going away. Still a bit gassy but no more of that horrible odor. wow, that would clear a room if I was out in public!  I see a GI nurse March 4th  I hope she'll be able to help sort this out! can you think of what my next steps might be?
    • par18
      Is it gluten?

      By par18 · Posted

      Thanks for the reply. 
    • Scott Adams
      nothing has changed

      By Scott Adams · Posted

      What you’re describing is actually very common, and unfortunately the timing of the biopsy likely explains the confusion. Yes, it is absolutely possible for the small intestine to heal enough in three months on a strict gluten-free diet to produce a normal or near-normal biopsy, especially when damage was mild to begin with. In contrast, celiac antibodies can stay elevated for many months or even years after gluten removal, so persistently high antibody levels alongside the celiac genes and clear nutrient deficiencies strongly point to celiac disease, even if you don’t feel symptoms. Many people with celiac are asymptomatic but still develop iron and vitamin deficiencies and silent intestinal damage. The lack of immediate symptoms makes it harder emotionally, but it doesn’t mean gluten isn’t harming you. Most specialists would consider this a case of celiac disease with a false-negative biopsy due to early healing rather than “something else,” and staying consistently gluten-free is what protects you long-term—even when your body doesn’t protest right away.
    • Scott Adams
      Is it gluten?

      By Scott Adams · Posted

      Yes, I meant if you had celiac disease but went gluten-free before screening, your results would end up false-negative. As @trents mentioned, this can also happen when a total IGA test isn't done.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.