Is Low-fat Or Regular Mayonnaise gluten-free?

[Izak's Mom]

I read somewhere that low-fat mayo and also yogurt have gluten??? Any clarification much appreciated!

[Guest nini]

it depends on the brands...

Helleman's Real Mayo is blissfully gluten-free!

I get Publix brand yogurts, but Yoplait has a lot of gluten-free flavors... (avoid the ones with granola) There is also a brand called Cascade Fresh that clearly labels their yogurt as gluten-free.

[Melzo]

When I read labels on yogurt - there are many that have "modified food starch" which I always stay away from. I only buy the natural yogurt. I am not sure what other ingredients in yogurt are considered to be gluten.

I only use Hellman's Real Mayo as well!!

[debmidge]

It's been sometime since I looked into yogurts - but I believe the mod food starch has to be identified as to whether it's corn or wheat; the usual suspect is corn when in US. The manufacturer has to be contacted or do research on their website; but then you'll probably run into their CYA statement "that they cannot guarantee that their suppliers used gluten free ingredients, etc. or their equipment didn't have gluten residue, etc."

I think one of the prime offenders is Dannon brand.

[gfp]

My experience is low fat anything is to be avoided unless its specifically labelled gluten free.

Like most things mayo only takes a minute or so to make (with a food processor) so its not something I buy, not to mention its the sort of thing when you open it you use it and since I need to watch my calories I prefer just making it to order.

Having said that its something I'd only use free range certified eggs to make, never the factory ones where the chickens are standing in their own filth and never use an egg that is even partially cracked because this is where salmonella etc. get in..

To make a modest amount take a single egg yolk and add a pinch or two odf salt and 1-2 DROPS of oil ...

the best applicance is the hand held blender, the bigger ones only work from scratch if you have enough eggs to cover the blades... whisk until it emulsifies and add opil dropwise but never exceeding 1/2 of the volume you have already. You should get about 1/4 cup from a single egg yolk...

At this point its aoli without garlic ... you now need to 'cook' the emulsified mix with a teaspoon (or two) of lemon juice or vinegar (or half and half) and 1/2 tablespoon of warm water...

Optional is add garlic ... tarragon, mustard depending on taste...

[wolfie]

I use Hellman's Light Mayo. It is gluten-free and has half of the fat & calories as the regular Hellman's.

[Green12]

Any mayonaise that is soy free? At all of my health food stores there is not one without soybean oil. Frustrating.

[queenofhearts]

I use Hellman's Light Mayo. It is gluten-free and has half of the fat & calories as the regular Hellman's.

I use this one too. My kids like it better than the full-fat version! I was so glad it was gluten-free.

Leah

[jerseyangel]

Any mayonaise that is soy free? At all of my health food stores there is not one without soybean oil. Frustrating.

Hi Julie--Spectrum has some mayo's that don't contain soy--they're based on canola oil. Here's a link to take a look at them--

Open Original Shared Link

[queenofhearts]

My experience is low fat anything is to be avoided unless its specifically labelled gluten free.

Like most things mayo only takes a minute or so to make (with a food processor) so its not something I buy, not to mention its the sort of thing when you open it you use it and since I need to watch my calories I prefer just making it to order.

Having said that its something I'd only use free range certified eggs to make, never the factory ones where the chickens are standing in their own filth and never use an egg that is even partially cracked because this is where salmonella etc. get in..

To make a modest amount take a single egg yolk and add a pinch or two odf salt and 1-2 DROPS of oil ...

the best applicance is the hand held blender, the bigger ones only work from scratch if you have enough eggs to cover the blades... whisk until it emulsifies and add opil dropwise but never exceeding 1/2 of the volume you have already. You should get about 1/4 cup from a single egg yolk...

At this point its aoli without garlic ... you now need to 'cook' the emulsified mix with a teaspoon (or two) of lemon juice or vinegar (or half and half) and 1/2 tablespoon of warm water...

Optional is add garlic ... tarragon, mustard depending on taste...

I like making my own sometimes too, but be really careful-- even when made with ultra-fresh eggs it is NOT nearly as long-keeping as the storebought sort. It goes off very quickly, so don't risk saving it for later.

Leah

[Green12]

Hi Julie--Spectrum has some mayo's that don't contain soy--they're based on canola oil. Here's a link to take a look at them--

Open Original Shared Link

Thanks Patti

I have always used organic spectrum olive oil mayonaise, but I recently discovered it is mixed half and half with soybean oil and olive oil. I don't know why they have to put the soybean oil in it, well....actually I do, it's cheap! But it is really maddening. My stores only carry the other Spectrum mayos that have the soybean oil, not the canola version.

[lovegrov]

In more than 4 years I've never found a light or regular mayo that isn't gluten-free. Many -- if not most -- yogurts are also gluten-free.

richard

[VegasCeliacBuckeye]

Agree with what Richard said.

I have never seen a mayonnaise that had gluten.

When all else fails, call the company...

[eKatherine]

Thanks Patti

I have always used organic spectrum olive oil mayonaise, but I recently discovered it is mixed half and half with soybean oil and olive oil. I don't know why they have to put the soybean oil in it, well....actually I do, it's cheap! But it is really maddening. My stores only carry the other Spectrum mayos that have the soybean oil, not the canola version.

It's not just that soybean oil is cheaper, but it is flavorless, unlike olive oil, and American tastes go to mayo that doesn't have any strong oil flavor.

Whole egg blender mayo

I make my own by putting 1 egg in the blender with 3/8 teaspoon salt. I replace the center of the lid with a funnel. Turn on the blender and drizzle (yes, slowly!) in 1 cup of pure olive oil. As it thickens towards the end and stops mixing, you will have to stop the blender repeatedly to stir with a spatula. When all the oil is incorporated, add 1 tablespoon vinegar or lemon juice and stir vigorously. Keeps about 1-2 weeks, depending on the weather and the interior temperature of your refrigerator. Makes about 1-1/4 cups.

[penguin]

Hellman's makes a mayo with Canola oil instead of soybean oil. I think it has a pink stripe across it

[Green12]

Hellman's makes a mayo with Canola oil instead of soybean oil. I think it has a pink stripe across it

Thanks Chelse for this tip