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

Hardbite Potato Chips gluten-free?

gabby

Recommended Posts

gabby Enthusiast
gabby
Posted

Hi,

I noticed that Hardbite Potato CHips, natural flavor, have been causing me to get very very sick lately. I noticed that they changed their packaging somewhat, and am wondering if they've changed anything else. I have written to the company to find out if they are processing the chips in a facility that is not gluten free. If this is the case, then I'll have to scratch them off my list forever :( I'll post their answer when I hear from them.

Those were the last chips I was able to tolerate. everything else eventually leads to a gluten episode (probably because every once in a while I get one of those bags that contains chips processed right after something containing gluten).

Sigh

Does anyone know of potato chips that are absolutely gluten free and are processed in a dedicated facility? If not...does anyone know how to make them at home?

thanks

Gabby

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

Celiac.com Sponsor (A8-M):


Guest Viola
Guest Viola
Posted

Oh wow, I haven't had Hard Bite lately, but when I contacted them about a year ago they said they were all gluten free. I was actually looking for them today because we were stuck in Trail without lunch so I thought I would get them and Philly cheese for dipping. But couldn't find them.

Do let me know what they say! I sure don't want to buy them again if they have changed.

I have had Lays Staxx regular without any problems, but they aren't very good for dipping because they break easily.

gabby Enthusiast
gabby
Posted
  • Author

Here's the answer I got from Hardbite:

This was my question:

Hi,

could you tell me if your hardbite potato chips, natural flavour, are processed on machinery that is a dedicated gluten-free facility? In otherwords, are the chips processed in a factory that processes gluten-containing products?

Here's the answer I got:

hi,

this facility only makes potato chips

thank you

Mr. Chip

This doesn't exactly answer my question...because I know that the flavouring can contain gluten. So I've written to them again asking for clarification on cross-contamination issues...I'll post the answer here.

As for getting the chips...just look up Hardbite on the internet, go to their site and they have a listing of locations and stores all over North America that carry their products.

Thanks

Gabby

blueeyedmanda Community Regular
blueeyedmanda
Posted

I know UTZ regular chips plus some of their flavored chips as well are gluten free. I eat them frequently and have no problems at all. The bag even says it is Gluten Free, I am not sure of whether or not it is a dedicated facility, I was excited to see their flavored products, BBQ, Sour Cream and Onion, Sour Cream and Cheddar, as Gluten Free. I was not always a junk food person but you always have cravings for things you cannot have. Hope this helps you.

  • 1 year later...
Felidae Enthusiast
Felidae
Posted

I normally only eat the plain Hardbite chips, but the store didn't have plain so I bought Jalapeno and Salt & Vinegar. I ate some of the Jalapeno and wasn't feeling too great. They have "spices" in the ingredients. I just looked at the ingredients of the Salt & Vinegar and it lists "malt vinegar." Oops, I guess I should have looked closer before I bough them. Luckily, I haven't opened the bag.

I sent Hardbite an e-mail inquiring details about their ingredients and if any of their "spices" contain gluten. I'll post the response when I get it.

Felidae Enthusiast
Felidae
Posted
I normally only eat the plain Hardbite chips, but the store didn't have plain so I bought Jalapeno and Salt & Vinegar. I ate some of the Jalapeno and wasn't feeling too great. They have "spices" in the ingredients. I just looked at the ingredients of the Salt & Vinegar and it lists "malt vinegar." Oops, I guess I should have looked closer before I bough them. Luckily, I haven't opened the bag.

I sent Hardbite an e-mail inquiring details about their ingredients and if any of their "spices" contain gluten. I'll post the response when I get it.

Here is their response,

We only produce potato chips in this entire facility.

To be really safe, eat the Hardbite All Natural Chips.

Hardbite All Natural flavor has only Himalayan crystal salt as a spice.

No possible way of a cross contamination.

Our other chip flavors recipes do not contain gluten either, but our spice mixing supplier may use oat products for their other spice mix production, for example.

Oats, which are themselves gluten free, are often rotated with wheat crops in farming.

One cannot be too careful.

Thank you for supporting a local product !

From the Region for the Region

Sepp Amsler

President

NATURALLY HOMEGROWN FOODS

I'm okay with this response, except that he doesn't mention the malt vinegar in the Salt & Vinegar chips.

gfp Enthusiast
gfp
Posted
Here's the answer I got from Hardbite:

This was my question:

Hi,

could you tell me if your hardbite potato chips, natural flavour, are processed on machinery that is a dedicated gluten-free facility? In otherwords, are the chips processed in a factory that processes gluten-containing products?

Here's the answer I got:

hi,

this facility only makes potato chips

thank you

Mr. Chip

This doesn't exactly answer my question...because I know that the flavouring can contain gluten. So I've written to them again asking for clarification on cross-contamination issues...I'll post the answer here.

As for getting the chips...just look up Hardbite on the internet, go to their site and they have a listing of locations and stores all over North America that carry their products.

Thanks

Gabby

Perhaps it does....

Either they are being deliberatly obfusciating or they don't understand what gluten is....

Either way.... that largely answers if you want to trust them...

Hardbite All Natural flavor has only Himalayan crystal salt as a spice.

No possible way of a cross contamination.

Doesn't inspire me with confidence when taken with the oats statement.... AND the fact that if the production lines are mixed then obviously there is a risk of CC .. however that risk is much greater if they don't realise it....

To be really safe, eat the Hardbite All Natural Chips.

Really leads me to believe they don't really think gluten-free is a medical diet not a choice.... this sounds like an answer to someone who asked if their chips were vegan....

just my 2c....

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

Celiac.com Sponsor (A8-M):


Guhlia Rising Star
Guhlia
Posted

Gibbles chips are made in a gluten free factory. I eat them all the time and have never had a problem.

Felidae Enthusiast
Felidae
Posted
Perhaps it does....

Either they are being deliberatly obfusciating or they don't understand what gluten is....

Either way.... that largely answers if you want to trust them...

Doesn't inspire me with confidence when taken with the oats statement.... AND the fact that if the production lines are mixed then obviously there is a risk of CC .. however that risk is much greater if they don't realise it....

Really leads me to believe they don't really think gluten-free is a medical diet not a choice.... this sounds like an answer to someone who asked if their chips were vegan....

just my 2c....

There is a approximately a one year time span between the two company e-mails. Things have changed which is why I reposted this with the new response.

I don't think Gibble is available up here where I live.

  • 1 year later...
Robynhood Newbie
Robynhood
Posted

It used to say Gluten Free on their package, it doesnt anymore... I wonder if this is because they cant make that claim anymore? :huh:

Think I will stick to Lay's plain, at least I know they are gluten free..

psawyer Proficient
psawyer
Posted
It used to say Gluten Free on their package, it doesnt anymore... I wonder if this is because they cant make that claim anymore? :huh:

Think I will stick to Lay's plain, at least I know they are gluten free..

Or maybe because the term "gluten-free" was not regulated in the past. The FDA will soon introduce regulations for this term. The rules may be restrictive, and may not allow the term "gluten free" on things that, in fact, are gluten free.

In Canada, the "gluten free" label is regulated. Any product so labeled must, in fact, be gluten free. But that is not enough. It is considered misleading if the "gluten free" label is applied to any product that is inherently gluten free. That is, the "gluten free" attribute must be a legitimate distinguishing factor for that product when compared to other similar products. Bread, cookies, pasta and flour can be labeled as gluten free. Milk, eggs, bananas, potatoes, tea, coffee, sugar, and hundreds of similar products can not, unless the label first makes it clear that ALL <<descriptor>> is/are inherently gluten free. You can't say "gluten free cornstarch," but you can say that "like all cornstarch, ours is gluten free."

Similar rules exist in Europe, although the details vary.

US rules are coming. Until we know what they will be, manufacturers may be reluctant to use the words "gluten free" on their packages. I know that I would be.

ALSO: This thread was started two and one-half years ago, and then revived over a year ago. Some information may be out of date, so use care!

Archived

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

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


  • Member Statistics

    • Total Members
      131,633
    • Most Online (within 30 mins)
      7,748
    Sandra Lene
    Newest Member
    Sandra Lene
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • deanna1ynne
      Inconclusive results

      By deanna1ynne · Posted

      Dd10 was tested for celiac four years ago bc two siblings were dx’d (positive labs and biopsies). Her results at the time were positive ema  and ttg (7x the UL), but a negative biopsy. We checked again three months later and her ttg was still positive (4x the UL), but ema and biopsy were negative. Doc said it was “potential celiac” and to keep eating gluten, but we were concerned about harming her growth and development while young and had her go gluten-free because we felt the labs and ema in particular were very suggestive of early celiac, despite the negative biopsies. She also had stomach aches and lethargy when eating it. We just felt it’d be better to be safe than sorry. Now, four years later, she doesn’t want to be gluten-free if she doesn’t “have to be,” so underwent a 12 week gluten challenge. She had labs done before starting and all looked great (celiac panel all negative, as expected.) Surprisingly, she experienced no noticeable symptoms when she began eating gluten again, which we felt was a positive sign. However, 12 weeks in, her labs are positive again (ttg 4x the UL and ema positive again as well). Doc says that since she feels fine and her previous two biopsies showed nothing, she can just keep eating gluten and we could maybe biopsy again in two years. I was looking up the ema test and the probability of having not just one but two false positives, and it seems ridiculously low.  Any advice? Would you biopsy again? She’s old enough at this point that I really feel I need her buy-in to keep her gluten-free, and she feels that if the doc says it’s fine, then that’s the final word — which makes me inclined to biopsy again and hope that it actually shows damage this time (not because I want her to have celiac like her sisters, but because I kind of think she already does have it, and seeing the damage now would save her more severe damage in the long run that would come from just continuing to eat gluten for a few more years before testing again.)  Our doc is great - we really like him. But we are very confused and want to protect her. One of her older sibs stopped growing and has lots of teeth problems and all that jazz from not catching the celiac disease sooner, and we don’t want to get to that point with the younger sis. fwiw- she doesn’t mind the biopsy at all. It’s at a children’s hospital and she thinks it’s kind of fun. So it’s not like that would stress her out or anything.
    • Inkie
      Buckwheat

      By Inkie · Posted

      Thanks for the replies. I already use a gluten-free brand of buckwheat flakes I occasionally get itchy bumps. I'm still reviewing all my food products. I occasionally eat prepackaged gluten-free crackers and cookies, so I'll stop using those. I use buckwheat flakes and Doves Farm flour as a base for baking. Would you recommend eliminating those as well? It's a constant search.
    • Wheatwacked
      Frequent nausea after gluten-free diet

      By Wheatwacked · Posted

      Gluten free food is not fortified with vitamins and minerals as regular food is.  Vitamin deficiencies are common especially in recently diagnosed persons,  Get a 25(OH)Vitamin D blood test. And work on raising it.  The safe upper blood level is around 200 nmol/L.    "Low serum levels of 25(OH)D have been associated with increased risk of autoimmune disease onset and/or high disease activity. The role of vitamin D in autoimmune diseases   🏋️‍♂️Good job!   I find the commercial milk will give me mild stomach burn at night, while pasture/grassfed only milk does not bother me at all.  While you are healing, listen to your body.  If it hurts to eat something, eat something else.  You may be able to eat it later, or maybe it is just not good for you.  Lower your Omega 6 to 3 ratio of what you eat.  Most omega 6 fatty acids are inflammation causing.    The standard american diet omega 6:3 ratio is estimated at upward of 14:1.  Thats why fish oil works
    • Inkie
      Thee

      By Inkie · Posted

      I  notice a reaction to tea bags, possibly due to gluten or other substances. Is this recognizable?
    • trents
      Taking Probiotics but Still Getting Sick After Gluten – Advice?

      By trents · Posted

      The blood tests you had done are not the main ones. The two main ones are the "Total IGA" (to check for IGA deficiency) and the "TTG-IGA". Current guidelines for the "gluten challenge" when people have been gluten free for a significant time period are the daily consumption of at least10g of gluten (about the amount in 4-6 slices of wheat bread) for at least two weeks leading up to the day of the blood draw. That should give you some perspective.
×
×
  • 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.