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

Brands Of gluten-free Bacon

terps19

Recommended Posts

terps19 Contributor
terps19
Posted

Is there any gluten-free bacon that is lean? I am trying to get more protien in my diet and am looking for something quick to add in the morning. I have always had trouble with grease and dont know how greasy regular bacon is because I havent had bacon in a long time-

thanks

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

Celiac.com Sponsor (A8-M):


Guhlia Rising Star
Guhlia
Posted

Check out the bacons made by Kraft Foods. They will clearly list gluten on the label if it contains any.

penguin Community Regular
penguin
Posted

Oscar Meyer has a way with B-A-C-O-N!! Yummy! (it's a Kraft product)

VegasCeliacBuckeye Collaborator
VegasCeliacBuckeye
Posted

I like Hormel's "Thick Cut" Bacon -- it costs more, but it is very good bacon.

StrongerToday Enthusiast
StrongerToday
Posted

I buy mine from Market Day - which is kind of like a Gordon Food Service or Shwans, but also is a fundraisor too. Check it out at marketday.com One of the things I love about Market Day is each item has a little no wheat symbol right on it!!!

The bacon is very good, and is pre-cooked... it literally takes seconds in the microwave and is not as greasy as pan-fried.

Guhlia Rising Star
Guhlia
Posted
Oscar Meyer has a way with B-A-C-O-N!! Yummy! (it's a Kraft product)

Yeah, Oscar Meyer... That's who I meant... :D

Mango04 Enthusiast
Mango04
Posted

I like Applegate Farms. It's organic and nitrite-free and gluten-free too! It might be too much grease though...

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

Celiac.com Sponsor (A8-M):


terps19 Contributor
terps19
Posted
  • Author

So everything by Oscar Meyer that does not say specifically on the label made with wheat or gluten; then it is safe? A lot of their lunchmeat I thought contained gluten but I never saw it on the package.

jerseyangel Proficient
jerseyangel
Posted
So everything by Oscar Meyer that does not say specifically on the label made with wheat or gluten; then it is safe? A lot of their lunchmeat I thought contained gluten but I never saw it on the package.

That's right, since Oscar Mayer is a Kraft Company. Kraft's policy is that they will clearly list any gluten ingredients. I love their stuff--Oscar Mayer Center Cut Bacon is my favorite. I cook it in the microwave between paper towels and there is virtually no grease left!

Lane R Rookie
Lane R
Posted

Oh no! I read somewhere that bacon was OK to eat - wheat free. That might explain why I've been having some trouble.

I don't know what brand the bacon is at my cafeteria at work. So...there really is a chance of finding gluten in bacon??

lovegrov Collaborator
lovegrov
Posted

The noly bacons I've ever seen that have gluten are Farmer John's (??) and the bacon at McDonalds, which isn't a real bacon anyway.

richard

VegasCeliacBuckeye Collaborator
VegasCeliacBuckeye
Posted

Cheaper bacons have been known t use soy sauce as a sodium additive.

However, having said that, the only one I have definitively seen as having gluten are Farmer Johns, some Turkey Bacon and McDonalds Bacon

Bronco

lpellegr Collaborator
lpellegr
Posted

Boar's Head bacon actually says gluten-free on the package! Tasty, too. I stock up when it's on sale. If you gotta have protein, might as well make it taste good. A Chinese co-worker once told me that when she first came to the US she asked her father (who had come earlier) what she should eat, and he said, "Bacon! It's delicious!" I wholeheartedly agree. :P

  • 3 years later...
JillianLindsay Enthusiast
JillianLindsay
Posted

What about Basic Red bacon (Canada)? Anyone know? My hubby bought it without reading the label and it says *may contain spices and I can't find a website!

psawyer Proficient
psawyer
Posted

In her book, Shelley Case states that spices are safe in Canada and the US. I don't worry about them. Seasonings are a whole nuther ball game, though.

Be careful of the information in this thread, since it is over three years old, and some things may have changed. Kraft's labeling policy hasn't.

oceangirl Collaborator
oceangirl
Posted

Wow! Thanks all for the bacon tips. Lane, I love your quote and avatar.

lisa

NorthernElf Enthusiast
NorthernElf
Posted

I have had succes with Great Value brand bacon (Walmart) and Costco sells Canadian back bacon that is gluten-free (Freybe) - that's leaner & more like ham.

JillianLindsay Enthusiast
JillianLindsay
Posted

I think I was glutened! And the only thing new I ate was Basic Red bacon. The ingredients say it MAY contain sugar, golden yellow sugar, potassium chloride, spices, dextrose and DOES contain pork, water, salt, sodium erythorbate.... it seems to be a bargain brand (darn hubby being cheap lol)... perhaps cc @ manufacturers?

  • 4 weeks later...
boysmom Explorer
boysmom
Posted

I am sick... again :( Yesterday while my dh was frying up bacon, I was loading the dishwasher. After that I laid down for an hour for a nap. When I woke up I had a lump in my throat that got worse after I ate an omelette with bacon in it. I had total 3 strips of bacon, two in the omelette and one on the side. This afternoon d hit hard, and now I'm sore and nauseous.

The last two times I've eaten bacon I have paid for it. Won't be doing that again, but I would like to figure out what is causing it. I've only had bacon twice in the 4 months I've been gluten-free, but in that time I've also had hot dogs a couple of times (Hebrew National) and sausage and pepperoni on pizza a couple of times without issue. I know there are things in bacon (nitrates? nitrites?) that are also in all of those, but what is in bacon that is not in those that could make me sick??

My bacon is billed as side meat. I'm not quite sure what the difference between the two is, but my butcher has always had high quality meats so I don't *think* it's cheap bacon...

Any ideas?

  • 1 year later...
gailc Newbie
gailc
Posted

The only bacons I've ever seen that have gluten are Farmer John's (??) and the bacon at McDonalds, which isn't a real bacon anyway.

richard

---------------------------------

OK that's it!! I've been dosed. I though I had been but couldn't figure what did it. And dosed for about 5 days straight with Farmer John's bacon.

I'm going for my colonoscopy finally a week from tomorrow, my driver gets all my bacon. I gave her a big box of food yesterday because I went through my spice shelf. Even the instant mashed potatoes????? had gluten. Hey potatoes--no gluten in them.

On the brighter side, I get my chest freezer tomorrow 14.8 cu feet, energy star. So I can make my own frozen mashed potatoes and just warm them up. So there!

I will go through my fridge freezer and locate all the food with gluten and she gets those too, bags of flour etc.

And I'm getting a/c installed within two weeks so I can cook during the summer on hot days.

Life is good and bad. :unsure:

better now on the diet.

Sure glad these old posts get saved a long time.

gailc Newbie
gailc
Posted

I am sick... again :( Yesterday while my dh was frying up bacon, I was loading the dishwasher. After that I laid down for an hour for a nap. When I woke up I had a lump in my throat that got worse after I ate an

-----------

dextrin or maltodextrin can mean gluten, malt from barley usually. gluten! There you go

kareng Grand Master
kareng
Posted

You are responding to a 5 year old posting. Looking at Farmer Johns bacon website, it doesn't list malt, Maltodetrin, dextrin, or wheat.

Please note that maltodextrin is not made from barley. In the US & Canada it is usually made from corn. This is a list of safe ingredients:

https://www.celiac.com/articles/181/1/Safe-Gluten-Free-Food-List-Safe-Ingredients/Page1.html

lovegrov Collaborator
lovegrov
Posted

This is indeed one of the dangers of having so many old posts out there. You have to look at the dates.

It does appear from the Farmer John website that their bacon no longer has gluten. As I remember, it used to contain soy sauce with wheat. In fact, it also appears that the McDonald's bacon no longer contains wheat. So my post from five years ago is wrong.

I now know of NO bacon that has gluten.

And kareng is right, no wheat in maltodextrin unless it is marked as such. A few items from Europe MIGHT have maltodextrin from wheat, but it will be marked.

richard

MaryJones2 Enthusiast
MaryJones2
Posted

It does appear from the Farmer John website that their bacon no longer has gluten. As I remember, it used to contain soy sauce with wheat. In fact, it also appears that the McDonald's bacon no longer contains wheat. So my post from five years ago is wrong.

Richard, that must be a very recent change. I looked at a package in the last 6 months or so and it still had soy sauce.

lovegrov Collaborator
lovegrov
Posted

Richard, that must be a very recent change. I looked at a package in the last 6 months or so and it still had soy sauce.

And I haven't looked at a package since you can't get that brand here, but online it doesn't list soy sauce now.

richard

Archived

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

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


  • Member Statistics

    • Total Members
      131,912
    • Most Online (within 30 mins)
      7,748
    westman3d
    Newest Member
    westman3d
    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

    • Rogol72
      Help I’m cross contaminating myself,

      By Rogol72 · Posted

      @klmgarland, My dermatitis herpetiformis didn't clear up until I became meticulous about cross contamination. I cut out gluten-free oats and all gluten-free foods, dairy and gluten-free rice. Additionally, getting the right amount of protein for my body weight helped significantly in my body's healing process ... along with supplementing with enough of all the vitamins and minerals ... especially Zinc and Magnesium. I went from 70kg to 82kg in a year. Protein with each meal 3 times daily, especially eggs at breakfast made the difference. I'm not sure whether iodine was a problem for me, but I can tolerate iodine no problem now. I'm off Dapsone and feel great. Not a sign of an itch. So there is hope. I'm not advocating for the use of Dapsone, but it can bring a huge amount of relief despite it's effect on red blood cells. The itch is so distracting and debilitating. I tried many times to get off it, it wasn't until I implemented the changes above and was consistent that I got off it. Dermatitis Herpetiformis is horrible, I wouldn't wish it on anyone.  
    • klmgarland
      Help I’m cross contaminating myself,

      By klmgarland · Posted

      Thank you so very much Scott.  Just having someone understand my situation is so very helpful.  If I have one more family member ask me how my little itchy skin thing is going and can't you just take a pill and it will go away and just a little bit of gluten can't hurt you!!!! I think I will scream!!
    • Scott Adams
      Help I’m cross contaminating myself,

      By Scott Adams · Posted

      It is difficult to do the detective work of tracking down hidden sources of cross-contamination. The scenarios you described—the kiss, the dish towel, the toaster, the grandbaby's fingers—are all classic ways those with dermatitis herpetiformis might get glutened, and it's a brutal learning curve that the medical world rarely prepares you for. It is difficult to have to deal with such hyper-vigilance. The fact that you have made your entire home environment, from makeup to cleaners, gluten-free is a big achievement, but it's clear the external world and shared spaces remain a minefield. Considering Dapsone is a logical and often necessary step for many with DH to break the cycle of itching and allow the skin to heal while you continue your detective work; it is a powerful tool to give you back your quality of life and sleep. You are not failing; you are fighting an incredibly steep battle. For a more specific direction, connecting with a dedicated celiac support group (online or locally) can be invaluable, as members exchange the most current, real-world tips for avoiding cross-contamination that you simply won't find in a pamphlet. You have already done the hardest part by getting a correct diagnosis. Now, the community can help you navigate the rest. If you have DH you will likely also want to avoid iodine, which is common in seafoods and dairy products, as it can exacerbate symptoms in some people. This article may also be helpful as it offers various ways to relieve the itch:  
    • Scott Adams
      My only proof

      By Scott Adams · Posted

      It's very frustrating to be dismissed by medical professionals, especially when you are the one living with the reality of your condition every day. Having to be your own advocate and "fight" for a doctor who will listen is an exhausting burden that no one should have to carry. While that 1998 brochure is a crucial piece of your personal history, it's infuriating that the medical system often requires more contemporary, formal documentation to take a condition seriously. It's a common and deeply unfair situation for those who were diagnosed decades ago, before current record-keeping and testing were standard. You are not alone in this struggle.
    • Scott Adams
      Methylprednisone treatment for inflammation?

      By Scott Adams · Posted

      Methylprednisolone is sometimes prescribed for significant inflammation of the stomach and intestines, particularly for conditions like Crohn's disease, certain types of severe colitis, or autoimmune-related gastrointestinal inflammation. As a corticosteroid, it works by powerfully and quickly suppressing the immune system's inflammatory response. For many people, it can be very effective at reducing inflammation and providing rapid relief from symptoms like pain, diarrhea, and bleeding, often serving as a short-term "rescue" treatment to bring a severe flare under control. However, experiences can vary, and its effectiveness depends heavily on the specific cause of the inflammation. It's also important to be aware that while it can work well, it comes with potential side effects, especially with longer-term use, so it's typically used for the shortest duration possible under close medical supervision. It's always best to discuss the potential benefits and risks specific to your situation with your gastroenterologist.
×
×
  • 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.