Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • 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

Kraft caramel bits

rocco327
 Share

Recommended Posts

rocco327 Newbie
rocco327
Posted

Are the Kraft caramel bits gluten free?

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

Celiac.com Sponsor (A8-M):


zenith12 Enthusiast
zenith12
Posted
14 hours ago, rocco327 said:

Are the Kraft caramel bits gluten free?

Nothing is. Whole foods that is about it. And  THAT is the truth. Kraft or any other main stream company you can't trust. And even if  it said certified gluten-free you still can't trust it. It would most likely have 10ppm of gluten in it.

cyclinglady Grand Master
cyclinglady
Posted
(edited)

I disagree.  Kraft does a good job of disclosing their ingredients.  They can not promise that the Carmel’s are gluten free because they do not test them.  But think about it.  They make a ton of this stuff.  Odds of cross contamination are probably very low.  

https://www.beyondceliac.org/gluten-free-diet/is-it-gluten-free/caramel/

I stopped consuming these personally because I have diabetes. If I am going to have sugar, I will go for chocolate.  If I really want a Carmel sauce, I will make my own using 100% sugar and real butter instead of cheap corn syrup that has been proven to cause weight gain and fatty liver.  (Google “Sugar the Bitter Truth” located on YouTube and issued by UC TV (University of California, San Francisco which is graduate school.  I think it has 10 million views).  Heck, here is the link:


If you think you are having a “reaction”, it could be due to a milk, soy or corn intolerance/allergy, but not a gluten exposure.  
 

Consider subscribing to The Gluten Free Watchdog.  They tests products suggested by subscribers.  These Carmel’s might even have already been tested.  Sure it is just a one time test, but it gives you a little piece of mind.  Just give up a grande coffee once a month to cover the subscription!  
 

Edited by cyclinglady
Scott Adams Grand Master
Scott Adams
Posted

Kraft has been good about disclosing all ingredients, and has nothing to gain, and a lot to lose, by not doing so. According to the ingredients there is no gluten, but it isn't labeled "gluten-free" or certified:

https://www.walmart.com/ip/Kraft-Baking-Caramel-Bits-11-oz-Bag/10308416

Quote

Ingredients: Sugar, Corn Syrup, Liquid Sugar, Skim Milk, Palm Oil, Butter (Cream, Salt), Salt, Mono- And Diglycerides, Soy Lecithin

 

  • 3 months later...
esteloca Newbie
esteloca
Posted

Hi, I've been looking up the same thing and found that they are Gluten free, just not tested. Nothing else is made on the same line though so we should be fine.

I don't eat things that I consider risky & considered making my own caramel or just not having any but I'm confident that kraft caramels and caramel bits are safe.

I'm making caramel apples with mine! And yes I have Celiac disease.

Hope you enjoy your caramel bits!!

Michelle1234 Contributor
Michelle1234
Posted

I've had them a number of times (previous years) and not had a reaction so I consider them gluten free.

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


  • Member Statistics

    • Total Members
      130,965
    • Most Online (within 30 mins)
      7,748
    Goralczyk
    Newest Member
    Goralczyk
    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

    • trents
      Diagnosed gluten allergy but not Celiac

      By trents · Posted

      I don't think we can say that just one thing, whether vitamin D deficiency or emotional trauma, or a viral infection, or what ever is always what triggers the onset of celiac disease. We do know there is a genetic component to it and there is increasing evidence that factors creating gut dysbiosis (such as overuse of antibiotics and preservatives and environmental toxins) are major players. Hybridizing of heirloom wheat strains to increase the gluten content by multiples may also be a factor.
    • trents
      Blood results

      By trents · Posted

      Thanks for the follow-up correction. Yes, so not 10x normal and the biopsy is therefore totally appropriate to rule out a false positive or the unlikely but still possible situation of the elevated lab test number being caused by something besides celiac disease. 
    • Waterdance
      Diagnosed gluten allergy but not Celiac

      By Waterdance · Posted

      Thanks. I believe I can trace my gluten and milk allergies to specific traumas in my life. I've had some quite severe traumas over my lifetime. Mostly in my history I was so out of sorts surviving that diagnosing gluten sensitivity/allergy/celiac was just not on the table for such a survival mode existence. Vitamin D makes sense too. Now I take very good care of myself, I have a rock solid stability and I do take 1,500 IU of D daily. It's more obvious to me now what's causing problems and so most of the time I only eat protein and vegetables. I cheat sometimes. I end up paying for it though. 
    • Heatherisle
      Blood results

      By Heatherisle · Posted

      Thanks everyone for replying. Actually made a mistake when stating the lab range for results, should have been 0.0-7.0 not 0.7 u/ml. She was 19 u/ml. I’m afraid science bamboozles me especially trying to understand all the IgA’s and other bits!!!!Regular blood results like full blood count etc not so much!!!!
    • John767
      Diagnosed w Celiacs, but reacting to gluten-free Digiorno Pizza AND Kraft Zesty Italian Dressing

      By John767 · Posted

      DiGiornos gluten free pizza at one point was  made from a dough derived of wheat starch...yet they were able to call it gluten free probably because it came in at under 20ppm for gluten.  Apparently the recipe was changed and the pizza not longer contains a wheat starch derived crust.  As for the Heinz dressing, it could be an issue with cross contamination with wheat barley and or rye somewhere during the production process.  If you read how Frito-Lays (on their website) designates items gluten free, you will understand the variances in the lengths companies go through in deciding when to put on a gluten free label and when not--Frito-Lays is pretty solid.  Also being in Canada, they may follow a common international rule of less than 20ppm of gluten is all that is required to be labeled gluten free regardless of the grains used to manufacture the product (common in Europe, Central, and South America)...it took a couple of really rough mornings after consuming some Dura Damm (labeled as gluten free outside the USA) for me to realize that it was a gluten reduced beer. Same with Mahou Beer which actually says in Spanish "suitable for celiacs", unfortunately it is not suitable for this celiac and of course the following day was really rough as well...really take the time to read the ingredients because had I read the ingredients of  Mahou's "suitable for celiacs" "sin gluten" beer I would have noticed that it was made from cabada (Spanish for barley)...hope this helps...        
×
×
  • Create New...