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

Jello Or Pudding


AmyandSabastian

Recommended Posts

AmyandSabastian Explorer

I think Jello is safe but is Jello brand pudding safe? Anyone know?


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



Celiac.com Sponsor (A8-M):



dana-g Newbie

Amy--It's not on my gluten-free list, but all Hunt's Snack Packs are. So are Kozy Shack Rice, Tapioca, Choc, Vanilla, Banana and Flan. Do yourself a favor and check out:

Open Original Shared Link

It listed these items and 49 pages of other gluten-free mainstream foods. I don't go to the food store without it!

catfish Apprentice

Jello Instant Pudding is safe; also, since it is a Kraft product, I read that all Kraft products will specify on the ingredients lable if a wheat product is used. I haven't checked the non-instant varieties but I know the instant mix is okay, although the buttterscotch flavor does list caramel color and doesn't state whether it is from barley or not. Will Kraft also specify foods that have barley ingredients in them or only wheat?

dana-g Newbie

I don't know why Jello Instant Pudding didn't show up on my gluten-free list--it's that 49 page one--but I "googled" it and yup it is gluten-free. Don't know about the caramel color though, catfish, good point! Nothing came up on google for the butterscotch. Can't pass that new labeling law fast enough to suit me.

plantime Contributor

Just because a label will list a wheat ingredient doesn't mean it will list barley. Make sure you read the labels. I am trying to remember which kind of instant pudding I eat, but the brand slips my mind. I buy it at Wal Mart, it is a mainstream item, but I just can't think of the brand!

celiac3270 Collaborator
Jello Instant Pudding is safe; also, since it is a Kraft product, I read that all Kraft products will specify on the ingredients lable if a wheat product is used. I haven't checked the non-instant varieties but I know the instant mix is okay, although the buttterscotch flavor does list caramel color and doesn't state whether it is from barley or not. Will Kraft also specify foods that have barley ingredients in them or only wheat?

Even of Kraft products you need to read the labeling...they won't write in bold letters on the front of the container: DOES NOT CONTAIN WHEAT. However, flavorings are usually questionable as to being gluten-free or not and you need to call the company. With Kraft however, all flavorings and colorings are gluten-free unless they specifically write (in parens. next to it) wheat, or some other gluten-containing ingredient...in that way you should be able to tell if a product is gluten-free right from the label. At least, that's what I was told when I called about Crystal Light (drink mix) a week ago. By the way, it is gluten-free.

-celiac3270

P.S. the barley is a good point...I'm not sure about it, but I believe the person said that it'll list the gluten-containing ingredient in parens next to it...then again, going by the labels isn't a good idea to begin with: labels are subject to change whenever the manufacturers feel like it -- and because it is "too expensive" to throw out printed labels, manufacturers are allowed to "run out" their labels, thereby leading us to believe that a product is gluten-free, although it may not be. Always be careful.

P.S.P.S. I have also heard that Kozy Shack is gluten-free...although I am going to stay dairy-limited until my symptoms completely go away so I haven't investigated yet. I remember eating Kozy Shack chocolate pudding before the gluten-free diet...it's delicious.... :)

gf4life Enthusiast

Kozy Shack even lists on the package that it is gluten free. We tried some the other day, but the dairy caused a lot of my symptoms to return, so I think 6 months off dairy wasn't enough. celiac3270 you are smart to stay off dairy. I'm back to dairy free and was wondering about Jello pudding and if it possible to make it with any milk alternatives. It probably wouldn't taste the same. <_<

God bless,

Mariann


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



Celiac.com Sponsor (A8-M):



lovegrov Collaborator

Folks the Kraft page about gluten (I don't have the exact address; you'd have to go to kraft.com and search around) says they will clearly list any gluten, not just wheat. So if it had barley, which is very rare in itself, it would say so.

richard

AmyandSabastian Explorer

Mariann,

I just made a box of the pudding with soy milk because my 6 month old cant have cows milk yet. Well it never harden. Its still liquid in my fridge. Too bad he cant use a straw yet. lol I have alot of goats milk too, after I try making it with that I will let you know how it works.

gf4life Enthusiast

I can't use Soymilk anyhow, but it is good to know that it won't set. I don't want to use the almond milk we drink for pudding, since it does have a strong almond taste and the kids don't want the pudding to taste like almonds. I thought I might try Mocha Mix. I make a milk alternative for baking and such with it at a mix of 1/4 Mocha Mix and 3/4 water. It does have a bit of a chemical taste that you have to get used to, but once you get past that it isn't bad. :rolleyes: We use the Mocha Mix Ice Cream and I sort of figured it would taste a bit like that...

Anyone tried pudding made with rice milk??

God bless,

Mariann

catfish Apprentice

I don't know about other brands, but I have found that Jello brand instant pudding (not the kind that needs to cook, I haven't tried that) will set even with plain water although it tastes a little bit flat. Also, the mix has no milk in it. I imagine almond milk would work just fine with it.

Archived

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

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      133,243
    • Most Online (within 30 mins)
      7,748

    Maya Baum
    Newest Member
    Maya Baum
    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

    • knitty kitty
      Welcome to the forum, @McKinleyWY, For a genetic test, you don't have to eat gluten, but this will only show if you have the genes necessary for the development of Celiac disease.  It will not show if you have active Celiac disease.   Eating gluten stimulates the production of antibodies against gluten which mistakenly attack our own bodies.  The antibodies are produced in the small intestines.  Three grams of gluten are enough to make you feel sick and ramp up anti-gluten antibody production and inflammation for two years afterwards.  However, TEN grams of gluten or more per day for two weeks is required to stimulate anti-gluten antibodies' production enough so that the anti-gluten antibodies move out of the intestines and into the bloodstream where they can be measured in blood tests.  This level of anti-gluten antibodies also causes measurable damage to the lining of the intestines as seen on biopsy samples taken during an endoscopy (the "gold standard" of Celiac diagnosis).   Since you have been experimenting with whole wheat bread in the past year or so, possibly getting cross contaminated in a mixed household, and your immune system is still so sensitized to gluten consumption, you may want to go ahead with the gluten challenge.   It can take two years absolutely gluten free for the immune system to quit reacting to gluten exposure.   Avoiding gluten most if the time, but then experimenting with whole wheat bread is a great way to keep your body in a state of inflammation and illness.  A diagnosis would help you stop playing Russian roulette with your and your children's health.      
    • trents
      Welcome to the celiac.com community, @McKinleyWY! There currently is no testing for celiac disease that does not require you to have been consuming generous amounts of gluten (at least 10g daily, about the amount in 4-6 slices of wheat bread) for at least two weeks and, to be certain of accurate testing, longer than that. This applies to both phases of testing, the blood antibody tests and the endoscopy with biopsy.  There is the option of genetic testing to see if you have one or both of the two genes known to provide the potential to develop celiac disease. It is not really a diagnostic measure, however, as 30-40% of the general population has one or both of these genes whereas only about 1% of the general population actually develops celiac disease. But genetic testing is valuable as a rule out measure. If you don't have either of the genes, it is highly unlikely that you can have celiac disease. Having said all that, even if you don't have celiac disease you can have NCGS (Non Celiac Gluten Sensitivity) which shares many of the same symptoms as celiac disease but does not involve and autoimmune reaction that damages the lining of the small bowel as does celiac disease. Both conditions call for the complete elimination of gluten from the diet. I hope this brings some clarity to your questions.
    • McKinleyWY
      Hello all, I was diagnosed at the age of 2 as being allergic to yeast.  All my life I have avoided bread and most products containing enriched flour as they  contain yeast (when making the man made vitamins to add back in to the flour).  Within the last year or so, we discovered that even whole wheat products bother me but strangely enough I can eat gluten free bread with yeast and have no reactions.  Obviously, we have come to believe the issue is gluten not yeast.  Times continues to reinforce this as we are transitioning to a gluten free home and family.  I become quite ill when I consume even the smallest amount of gluten. How will my not having consumed breads/yeast/gluten for the better part of decades impact a biopsy or blood work?  I would love to know if it is a gluten intolerance or a genetic issue for family members but unsure of the results given my history of limited gluten intake.   I appreciate the input from those who have gone before me in experience and knowledge. Thank you all!
    • trents
      I know what you mean. When I get glutened I have severe gut cramps and throw up for 2-3 hr. and then have diarrhea for another several hours. Avoid eating out if at all possible. It is the number one source of gluten contamination for us celiacs. When you are forced to eat out at a new restaurant that you are not sure is safe, try to order things that you can be sure will not get cross contaminated like a boiled egg, baked potatos, steamed vegies, fresh fruit. Yes, I know that doesn't sound as appetizing as pizza or a burger and fries but your health is at stake. I also realize that as a 14 year old you don't have a lot of control over where you eat out because you are tagging along with others or adults are paying for it. Do you have support from your parents concerning your need to eat gluten free? Do you believe they have a good understanding of the many places gluten can show up in the food supply?
    • Peace lily
      Okay went online to check green mountain k cups .It was said that the regular coffees are fine but they couldn’t guarantee cross contamination.with the flavors. im trying to figure out since I eliminated the suyrup so far so good. I’m hoping. thanks it feels good to listen to other people there views.
×
×
  • 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.