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

Are Any Salad Dressings Ok?

rocnorton

By rocnorton
in Gluten-Free Restaurants

Recommended Posts

rocnorton Newbie
rocnorton
Posted

Hi, I'm wondering if it is possible to go out to eat and order a salad (no croutons) without having to go through the whole "I have celiac disease and can't have ..." thing. Are any of the salad dressings commonly found at most restaurants gluten free? If not, any suggestions?

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

Celiac.com Sponsor (A8-M):


Guhlia Rising Star
Guhlia
Posted

Many restaurants will let you bring your own dressing to put on salads. Outback has many dressings that are gluten free.

jenvan Collaborator
jenvan
Posted

That is hard to know...as far as what restaurants carry. They may order from a distributor and may not have or give you the ingredients to check. Some restaurants could either 1. Have verified certain dressings are gluten-free or 2. Make their own in house and can verify ingredients (and you can determine whether its safe or not) However, you won't get help in this area at some restaurants. I also take my own dressing frequently to restaurants. You can also order individual size packets of dressing from several stores online and carry those too. Pretty hand. I can post info if you are interested...

tarnalberry Community Regular
tarnalberry
Posted

yes, but it varies by restaurant/recipe, so you have to ask. some restaurants will whip you up your own salad dressing as well - so an even better reason to ask.

yes, but it varies by restaurant/recipe, so you have to ask. some restaurants will whip you up your own salad dressing as well - so an even better reason to ask.

schuyler Apprentice
schuyler
Posted

I always bring my own packets of Annie's dressing. Also, make sure that you request that your salad be tossed in a clean bowl with clean tongs. This is because many restaurants toss all of the salads in the same bowl, so you could get cruton crumbs mixed into your salad.

aili Newbie
aili
Posted

sorry if this question seems stupid, but what would gluten ever be doing in a salad dressing? would it be the vinegar?

tarnalberry Community Regular
tarnalberry
Posted

Binding agents, modified food starch, and so on. oh, yes, and soy sauce.

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

Celiac.com Sponsor (A8-M):


flagbabyds Collaborator
flagbabyds
Posted

You can also always just get oil and vinegar, very simple, that is what i get if they are iffy on the ingredients/

gfp Enthusiast
gfp
Posted
Binding agents, modified food starch, and so on. oh, yes, and soy sauce.

... and the big one is be extra careful of lite-dressings.

Personally I just take the advice of flagbabyds and make sure its wine vinegar, if not them lemon/lime juice and olive oil.

Girl Ninja Newbie
Girl Ninja
Posted

Also be wary of shredded cheese on salads. I'm told by friends in the restaurant biz that gluten is added to some bulk shredded cheese to prevent clumping/ stickiness.

  • 1 month later...
GeneC Newbie
GeneC
Posted
You can also order individual size packets of dressing from several stores online and carry those too. Pretty hand. I can post info if you are interested...

I'd be interested in where to get the individual size packets. I've seen Annies, but they don't seem to have them in French. I've been looking for salad dressing packets for a while and been unsuccessful. Visited some foodservice places that sell to restaurants, but selection was light and had trouble verifying ingredients

Thanks

angel-jd1 Community Regular
angel-jd1
Posted
I'd be interested in where to get the individual size packets. I've seen Annies, but they don't seem to have them in French. I've been looking for salad dressing packets for a while and been unsuccessful. Visited some foodservice places that sell to restaurants, but selection was light and had trouble verifying ingredients

Thanks

Open Original Shared Link

That website sells Kraft Dressings. They also sell sweet baby ray's bbq sauce in individual packets. I believe they also sell gluten free soy sauce in individual packets. Along with peanutbutter, jellies, heinz ketchup, Kraft Mayo, and tons of other things that are great!

-Jessica :rolleyes:

GeneC Newbie
GeneC
Posted
Open Original Shared Link

That website sells Kraft Dressings. They also sell sweet baby ray's bbq sauce in individual packets. I believe they also sell gluten free soy sauce in individual packets. Along with peanutbutter, jellies, heinz ketchup, Kraft Mayo, and tons of other things that are great!

-Jessica :rolleyes:

Thanks. Interesting site which may complete my portable condiment quest. Salad dressing has been my longest search. I've locally found for purchase Heinz Catsup packets, Frenchs mustard packets, Kraft BBQ Sauce packets, & Smuckers Jelly cups. Don't know why the dressings have been more difficult to find, although a lot of the food service suppliers where I would expect to see the individual sizes don't sell to the public.

  • 6 years later...
grfee93 Newbie
grfee93
Posted

I've tried a lot of different Gluten Free Salad Dressings, but my absolute favorite is one that, according to their website, is only available on the east coast and online. The company is called Gazebo Room, and they make a Greek, Lite Greek and Balsamic Vinaigrette dressing, all of which are Gluten Free. I thought I'd share this info with you because their products have made coping with my Celiac Disease a lot easier, since I don't have to mix my own dressings any more. :D

notme Experienced
notme
Posted

this thread is from 2006 - many manufacturers have changed their ingredients trending towards gluten free.  plus, with the changes in labeling laws, if an ingredient is derived from wheat it must be listed even if it's not easily identified.  modified food starch is mostly made from corn, but if it's from wheat they have to label it clearly.  so, read your labels - if it doesn't say it, it's not in there.

 

i have more of a problem trying to avoid soy <that stuff is in everything!  grr!)  so i am still 'stuck' making my own.  which i actually like better :) i have become pretty good at just eyeballing my ingredients and i have a "bullet" that whips everything nicely.  plus it's CHEAP and that is my middle name lolz :D

Archived

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

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. trents
      - trents replied to Paulaannefthimiou's topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      Bob red mill gluten free oats

      Not necessarily. The "Gluten Free" label means not more than 20ppm of gluten in the product which is often not enough for super sensitive celiacs. You would need to be looking for "Certified Gluten Free" (GFCO endorsed) which means no more than 10ppm of gluten. Having said that, "Gluten Free" doesn't mean that there will necessarily be more gluten than "Certified...
    2. trents
      - trents replied to jenniber's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      10

      Disaccharide deficient, confusing biopsy results, no blood test

      I think it is wise to seek a second opinion from a GI doc and to go on a gluten free diet in the meantime. The GI doc may look at all the evidence, including the biopsy report, and conclude you don't need anything else to reach a dx of celiac disease and so, there would be no need for a gluten challenge. But if the GI doc does want to do more testing, you...
    3. Paulaannefthimiou
      - Paulaannefthimiou posted a topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      Bob red mill gluten free oats

      Are Bobresmill gluten free oats ok for sensitive celiacs?
    4. jenniber
      - jenniber replied to jenniber's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      10

      Disaccharide deficient, confusing biopsy results, no blood test

      thank you both for the insights. i agree, im going to back off on dairy and try sucraid. thanks for the tip about protein powder, i will look for whey protein powder/drinks! i don’t understand why my doctor refused to order it either. so i’ve decided i’m not going to her again, and i’m going to get a second opinion with a GI recommended to me b...
    5. trents
      - trents replied to SamAlvi's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      3

      High TTG-IgG and Normal TTG-IgA

      Let me suggest an adjustment to your terminology. "Celiac disease" and "gluten intolerance" are the same. The other gluten disorder you refer to is NCGS (Non Celiac Gluten Sensitivity) which is often referred to as being "gluten sensitive". Having said that, the reality is there is still much inconsistency in how people use these terms. Since celiac disease...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      132,847
    • Most Online (within 30 mins)
      7,748
    L.Garcia24
    Newest Member
    L.Garcia24
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • trents
      Bob red mill gluten free oats

      By trents · Posted

      Not necessarily. The "Gluten Free" label means not more than 20ppm of gluten in the product which is often not enough for super sensitive celiacs. You would need to be looking for "Certified Gluten Free" (GFCO endorsed) which means no more than 10ppm of gluten. Having said that, "Gluten Free" doesn't mean that there will necessarily be more gluten than "Certified Gluten" in any given batch run. It just means there could be. 
    • trents
      Disaccharide deficient, confusing biopsy results, no blood test

      By trents · Posted

      I think it is wise to seek a second opinion from a GI doc and to go on a gluten free diet in the meantime. The GI doc may look at all the evidence, including the biopsy report, and conclude you don't need anything else to reach a dx of celiac disease and so, there would be no need for a gluten challenge. But if the GI doc does want to do more testing, you can worry about the gluten challenge at that time. But between now and the time of the appointment, if your symptoms improve on a gluten free diet, that is more evidence. Just keep in mind that if a gluten challenge is called for, the bare minimum challenge length is two weeks of the daily consumption of at least 10g of gluten, which is about the amount found in 4-6 slices of wheat bread. But, I would count on giving it four weeks to be sure.
    • Paulaannefthimiou
      Bob red mill gluten free oats

      By Paulaannefthimiou · Posted

      Are Bobresmill gluten free oats ok for sensitive celiacs?
    • jenniber
      Disaccharide deficient, confusing biopsy results, no blood test

      By jenniber · Posted

      thank you both for the insights. i agree, im going to back off on dairy and try sucraid. thanks for the tip about protein powder, i will look for whey protein powder/drinks!   i don’t understand why my doctor refused to order it either. so i’ve decided i’m not going to her again, and i’m going to get a second opinion with a GI recommended to me by someone with celiac. unfortunately my first appointment isn’t until February 17th. do you think i should go gluten free now or wait until after i meet with the new doctor? i’m torn about what i should do, i dont know if she is going to want to repeat the endoscopy, and i know ill have to be eating gluten to have a positive biopsy. i could always do the gluten challenge on the other hand if she does want to repeat the biopsy.    thanks again, i appreciate the support here. i’ve learned a lot from these boards. i dont know anyone in real life with celiac.
    • trents
      High TTG-IgG and Normal TTG-IgA

      By trents · Posted

      Let me suggest an adjustment to your terminology. "Celiac disease" and "gluten intolerance" are the same. The other gluten disorder you refer to is NCGS (Non Celiac Gluten Sensitivity) which is often referred to as being "gluten sensitive". Having said that, the reality is there is still much inconsistency in how people use these terms. Since celiac disease does damage to the small bowel lining it often results in nutritional deficiencies such as anemia. NCGS does not damage the small bowel lining so your history of anemia may suggest you have celiac disease as opposed to NCGS. But either way, a gluten-free diet is in order. NCGS can cause bodily damage in other ways, particularly to neurological systems.
×
×
  • 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.