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

Amy's Labeling Change "no Gluten Ingredients"

Guest cassidy

By Guest cassidy
in Gluten-Free Foods, Products, Shopping & Medications

Recommended Posts

Guest cassidy
Guest cassidy
Posted

I picked up an Amy's brown rice bowl today and checked to make sure that it said it was gluten free. It didn't. It said "no gluten ingredients." I know many of us have been glutened by Amy's and that seemed like a cya statement to me.

I just looked at their website and found this:

Amy’s Kitchen manufactures a number of products that are formulated without gluten containing ingredients. We strive to make these products as delicious as our popular gluten containing products. We currently have over 60 products that are formulated without gluten.

>> "No Gluten Ingredients" Products

Current US food regulations do not define “Gluten Free”. By August 2006, the Food and Drug Administration (FDA) must issue a proposed rule that will define the criteria for "Gluten Free" labeling of foods; the final rule defining “Gluten Free” must be issued no later than August 2008. In the meantime, Amy's Kitchen has decided to label the products we make without any gluten-containing ingredients as “No Gluten Ingredients”. In April 2006, you will start to see “No Gluten Ingredients” on the front of frozen product packages and on the back of canned and jarred product labels. Once the criteria for “Gluten Free” are final, Amy’s Kitchen will update our packaging according to the FDA criteria.

I have been wanting pizza, but haven't tried theirs since my mother got very sick from it. I checked on the rice crust pizza and on their website it doesn't have the symbol for having "no gluten ingredients." Is this a mistake, or is the pizza no longer gluten-free?

I emailed them a few weeks ago to ask about their new gluten-free plant that was supposed to be finished in February. I wanted to know if it had been finished and if there are products that shouldn't have cc issues, but I haven't heard back

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

Celiac.com Sponsor (A8-M):


Rusla Enthusiast
Rusla
Posted

What I have found is even Amy's gluten-free items say that they are made in a facility that makes products that contain gluten. I personally won't nor can I touch items that have minute amounts of gluten in them or in a facility that has gluten. This is because of cross contamination issues.

key Contributor
key
Posted

I don't know what that means either, but I wonder if some stuff was made on the same line as other gluten products or if some of the ingredients they get from other suppliers may not be 100% gluten free. LIke seasonings, etc. I too have felt gluttened by a couple of her products and have been scared to eat anything by her. They must have had some problems or they wouldn't be changing things though.

Monica

Green12 Enthusiast
Green12
Posted
I picked up an Amy's brown rice bowl today and checked to make sure that it said it was gluten free. It didn't. It said "no gluten ingredients." I know many of us have been glutened by Amy's and that seemed like a cya statement to me.

I just looked at their website and found this:

Amy’s Kitchen manufactures a number of products that are formulated without gluten containing ingredients. We strive to make these products as delicious as our popular gluten containing products. We currently have over 60 products that are formulated without gluten.

>> "No Gluten Ingredients" Products

Current US food regulations do not define “Gluten Free”. By August 2006, the Food and Drug Administration (FDA) must issue a proposed rule that will define the criteria for "Gluten Free" labeling of foods; the final rule defining “Gluten Free” must be issued no later than August 2008. In the meantime, Amy's Kitchen has decided to label the products we make without any gluten-containing ingredients as “No Gluten Ingredients”. In April 2006, you will start to see “No Gluten Ingredients” on the front of frozen product packages and on the back of canned and jarred product labels. Once the criteria for “Gluten Free” are final, Amy’s Kitchen will update our packaging according to the FDA criteria.

I have been wanting pizza, but haven't tried theirs since my mother got very sick from it. I checked on the rice crust pizza and on their website it doesn't have the symbol for having "no gluten ingredients." Is this a mistake, or is the pizza no longer gluten-free?

I emailed them a few weeks ago to ask about their new gluten-free plant that was supposed to be finished in February. I wanted to know if it had been finished and if there are products that shouldn't have cc issues, but I haven't heard back

Maybe they have received a lot of feedback from people with cc and so they have changed their labeling to reflect that??

jenvan Collaborator
jenvan
Posted

I know they have had some incidences of CC, but I think they are also trying to be more savvy than most companies, and not blindly label gluten free when there is no standard definition for what that means. There have been some folks here who have had CC issues with Amy's and just as many who eat the meals w/o issues. You'll have to make your own call on that one. I think the mac and cheese and shepherd's pie were the 2 I've heard issues about. I eat a few of the meals on occasion...

Guest BERNESES
Guest BERNESES
Posted

I think it's because all their products are produced in the same facility and they have had CC issues. When I reported my experience, she told me they are working on a seperate facility for their gluten free line, but it's not ready yet.

jenvan Collaborator
jenvan
Posted
I think it's because all their products are produced in the same facility and they have had CC issues. When I reported my experience, she told me they are working on a seperate facility for their gluten free line, but it's not ready yet.

That will be a glorious day :D

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

Celiac.com Sponsor (A8-M):


penguin Community Regular
penguin
Posted

Here's what's on their website about their labelling:

Amy’s Kitchen Products

Amy’s Kitchen manufactures a number of products that are formulated without gluten containing ingredients. We strive to make these products as delicious as our popular gluten containing products. We currently have over 60 products that are formulated without gluten.

Open Original Shared Link

Current US food regulations do not define “Gluten Free”. By August 2006, the Food and Drug Administration (FDA) must issue a proposed rule that will define the criteria for "Gluten Free" labeling of foods; the final rule defining “Gluten Free” must be issued no later than August 2008. In the meantime, Amy's Kitchen has decided to label the products we make without any gluten-containing ingredients as “No Gluten Ingredients”. In April 2006, you will start to see “No Gluten Ingredients” on the front of frozen product packages and on the back of canned and jarred product labels. Once the criteria for “Gluten Free” are final, Amy’s Kitchen will update our packaging according to the FDA criteria.

hez Enthusiast
hez
Posted

I sent an e-mail to them tonight. Mostly, I wanted to know why the rice crust pizza was not on the no gluten list. The ingredients due not look like they have changed nor does it say it contains wheat. This is one of the few quick things I can throw in the oven after a crazy day. If they respond I will let you know.

Hez

skbird Contributor
skbird
Posted

I think I eat the mac and cheese weekly (once a week, that is) and have not yet gotten sick from it, though I have read others experiences. It's the only Amys product I can eat (because of other food intolerances). Just wanted to mention that, after reading several posts about CC and people being glutened by them.

Stephanie

jesscarmel Enthusiast
jesscarmel
Posted

i ate the rice pizza last night for the first time and had no problems.....it was pretty good

VegasCeliacBuckeye Collaborator
VegasCeliacBuckeye
Posted

I love her Mac N Cheese, Thai Asian Stir Fry and the rice bowls.

It seems to me that her statement as "no gluten ingredients" would be more technically correct than "Gluten free"

well, maybe the logan should be "no intended gluten ingredients.."

In any event, the mac n cheese is a staple of my diet and someone would only be able to pry it from "my cold, dead hands..."

LOL

Mango04 Enthusiast
Mango04
Posted

I really like Amy's Indian Vegetable Korma (or something like that). It's never made me sick. I think it's a good company, and there labeling decision seems like a good one...

jenvan Collaborator
jenvan
Posted

I'll add my favs are the 2 gluten-free/cf enchilada and bean combos. yum!

ebrbetty Rising Star
ebrbetty
Posted
I'll add my favs are the 2 gluten-free/cf enchilada and bean combos. yum!

Hi Jen, are the gluten-free/CF enchiladas spicy?

jenvan Collaborator
jenvan
Posted
Hi Jen, are the gluten-free/CF enchiladas spicy?

I would say mildly to low moderately spicy--if that makes sense. Not very spicy...

skbird Contributor
skbird
Posted
In any event, the mac n cheese is a staple of my diet and someone would only be able to pry it from "my cold, dead hands..."

Ha! That is me - it's the only ready-made "meal" I can eat! When my kitchen was being torn out and remodelled, I had at least one a day for a couple of weeks. Thankfully I found them on sale at my Grocery Outlet ($.99 each! A major steal!) Now I find them at my health food store - they are marketd $3.39 but ring up $2.39. I have to admit that while I should be a big person and let them know it's coming up wrong, I think $3.39 is highway robbery. I do give them a lot of business besides that, so I don't feel too bad in the long run about that... :)

Stephanie

num1habsfan Rising Star
num1habsfan
Posted

I eat the cheese pizza a lot, and some of the macarroni, and have never seemed to have had a CC problem (and I am one of those sensative ones that a crumb cant touch my food or I get sick). So if there is any CC, it hasnt hit me yet!

~lisa~

ebrbetty Rising Star
ebrbetty
Posted

thanks jen, I'll have to try them.

I had the mac and cheese and loved it when I first went gluten-free, that was before I found out I can't have lactose..I miss the mac and cheese :angry:

jenvan Collaborator
jenvan
Posted
thanks jen, I'll have to try them.

I had the mac and cheese and loved it when I first went gluten-free, that was before I found out I can't have lactose..I miss the mac and cheese :angry:

That stinks :( I used to eat the gluten-free lasagna before I stopped eating dairy. It was good. There are quite a few other cf/gluten-free meals too: Vegetable and rice bowl, a thai dish, a noodle and veggie dish, a black-eyed pea and rice and veggie dish also.

ebrbetty Rising Star
ebrbetty
Posted
That stinks :( I used to eat the gluten-free lasagna before I stopped eating dairy. It was good. There are quite a few other cf/gluten-free meals too: Vegetable and rice bowl, a thai dish, a noodle and veggie dish, a black-eyed pea and rice and veggie dish also.

jen, I was thinking of sending you a personal message and asking you which other ones are safe for me, you beat me to it lol

most days I go all day without eating till supper because I don't have the time to cook lunch, these would be quick and easy.

I'm writing down the ones you mentioned, thanks bunches!

ebrbetty Rising Star
ebrbetty
Posted

I emailed Amys and asked for a list of gluten-free/DF products, they got back to me in 10 mins and said to send them my address and they will send out a list of the foods I can eat and coupons :D

Turtle Enthusiast
Turtle
Posted

I eat the rice pizza too and had no problems...but i'm not happy to hear about the possible CC issue...Darn it and I love that pizza!!!

Mango04 Enthusiast
Mango04
Posted

The Indian Vegetable Korma is gluten-free, dairy-free, cholesterol-free, vegan, certified kosher, corn-free and soy-free. It's awesome :)

ebrbetty Rising Star
ebrbetty
Posted

thanks :D Sounds good, hope its not too spicy

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. knitty kitty
      - knitty kitty replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      @Jane02, I hear you about the kale and collard greens. I don't do dairy and must eat green leafies, too, to get sufficient calcium. I must be very careful because some calcium supplements are made from ground up crustacean shells. When I was deficient in Vitamin D, I took high doses of Vitamin D to correct the deficiency quickly. This is safe...
    2. Jane02
      - Jane02 replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      Thank you so much @knitty kitty for this insightful information! I would have never considered fractionated coconut oil to be a potential source of GI upset. I will consider all the info you shared. Very interesting about the Thiamine deficiency. I've tracked daily averages of my intake in a nutrition software. The only nutrient I can't consistently...
    3. knitty kitty
      - knitty kitty replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      Hello, @Jane02, I take Naturewise D 3. It contains olive oil. Some Vitamin D supplements, like D Drops, are made with fractionated coconut oil which can cause digestive upsets. Fractionated coconut oil is not the same as coconut oil used for cooking. Fractionated coconut oil has been treated for longer shelf life, so it won't go bad in the...
    4. Scott Adams
      0

      Penobscot Bay, Maine: Nurturing Gluten-Free Wellness Retreat with expert celiac dietitian, Melinda Dennis

      until
      Hello! Join me and treat yourself to a four-day, three-night restorative gluten-free retreat in a peaceful, private coastal retreat setting near Penobscot Bay in Maine. Dates: April 10-13, 2026 Enjoy engaging classes...
    5. Scott Adams
      - Scott Adams replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product.
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,335
    • Most Online (within 30 mins)
      7,748
    johnfreirefr
    Newest Member
    johnfreirefr
    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
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By knitty kitty · Posted

      @Jane02, I hear you about the kale and collard greens.  I don't do dairy and must eat green leafies, too, to get sufficient calcium.  I must be very careful because some calcium supplements are made from ground up crustacean shells.  When I was deficient in Vitamin D, I took high doses of Vitamin D to correct the deficiency quickly.  This is safe and nontoxic.  Vitamin D level should be above 70 nmol/L.  Lifeguards and indigenous Pacific Islanders typically have levels between 80-100 nmol/L.   Levels lower than this are based on amount needed to prevent disease like rickets and osteomalacia. We need more thiamine when we're physically ill, emotionally and mentally stressed, and if we exercise like an athlete or laborer.  We need more thiamine if we eat a diet high in simple carbohydrates.  For every 500 kcal of carbohydrates, we need 500-1000 mg more of thiamine to process the carbs into energy.  If there's insufficient thiamine the carbs get stored as fat.  Again, recommended levels set for thiamine are based on minimum amounts needed to prevent disease.  This is often not adequate for optimum health, nor sufficient for people with absorption problems such as Celiac disease.  Gluten free processed foods are not enriched with vitamins like their gluten containing counterparts.  Adding a B Complex and additional thiamine improves health for Celiacs.  Thiamine is safe and nontoxic even in high doses.  Thiamine helps the mitochondria in cells to function.  Thiamine interacts with each of the other B vitamins.  They are all water soluble and easily excreted if not needed. Interesting Reading: Clinical trial: B vitamins improve health in patients with coeliac disease living on a gluten-free diet https://pubmed.ncbi.nlm.nih.gov/19154566/ Safety and effectiveness of vitamin D mega-dose: A systematic review https://pubmed.ncbi.nlm.nih.gov/34857184/ High dose dietary vitamin D allocates surplus calories to muscle and growth instead of fat via modulation of myostatin and leptin signaling https://pubmed.ncbi.nlm.nih.gov/38766160/ Safety of High-Dose Vitamin D Supplementation: Secondary Analysis of a Randomized Controlled Trial https://pubmed.ncbi.nlm.nih.gov/31746327/ Vitamins and Celiac Disease: Beyond Vitamin D https://pmc.ncbi.nlm.nih.gov/articles/PMC11857425/ Investigating the therapeutic potential of tryptophan and vitamin A in modulating immune responses in celiac disease: an experimental study https://pubmed.ncbi.nlm.nih.gov/40178602/ Investigating the Impact of Vitamin A and Amino Acids on Immune Responses in Celiac Disease Patients https://pmc.ncbi.nlm.nih.gov/articles/PMC10814138/
    • Jane02
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Jane02 · Posted

      Thank you so much @knitty kitty for this insightful information! I would have never considered fractionated coconut oil to be a potential source of GI upset. I will consider all the info you shared. Very interesting about the Thiamine deficiency.  I've tracked daily averages of my intake in a nutrition software. The only nutrient I can't consistently meet from my diet is vitamin D. Calcium is a hit and miss as I rely on vegetables, dark leafy greens as a major source, for my calcium intake. I'm able to meet it when I either eat or juice a bundle of kale or collard greens daily haha. My thiamine intake is roughly 120% of my needs, although I do recognize that I may not be absorbing all of these nutrients consistently with intermittent unintentional exposures to gluten.  My vitamin A intake is roughly 900% (~6400 mcg/d) of my needs as I eat a lot of sweet potato, although since it's plant-derived vitamin A (beta-carotene) apparently it's not likely to cause toxicity.  Thanks again! 
    • knitty kitty
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By knitty kitty · Posted

      Hello, @Jane02,  I take Naturewise D 3.  It contains olive oil.   Some Vitamin D supplements, like D Drops, are made with fractionated coconut oil which can cause digestive upsets.  Fractionated coconut oil is not the same as coconut oil used for cooking.  Fractionated coconut oil has been treated for longer shelf life, so it won't go bad in the jar, and thus may be irritating to the digestive system. I avoid supplements made with soy because many people with Celiac Disease also react to soy.  Mixed tocopherols, an ingredient in Thornes Vitamin D, may be sourced from soy oil.  Kirkland's has soy on its ingredient list. I avoid things that might contain or be exposed to crustaceans, like Metagenics says on its label.  I have a crustacean/shellfish/fish allergy.  I like Life Extension Bioactive Complete B Complex.  I take additional Thiamine B 1 in the form Benfotiamine which helps the intestines heal, Life Extension MegaBenfotiamine. Thiamine is needed to activate Vitamin D.   Low thiamine can make one feel like they are getting glutened after a meal containing lots of simple carbohydrates like white rice, or processed gluten free foods like cookies and pasta.   It's rare to have a single vitamin deficiency.  The water soluble B Complex vitamins should be supplemented together with additional Thiamine in the form Benfotiamine and Thiamine TTFD (tetrahydrofurfuryl disulfide) to correct subclinical deficiencies that don't show up on blood tests.  These are subclinical deficiencies within organs and tissues.  Blood is a transportation system.  The body will deplete tissues and organs in order to keep a supply of thiamine in the bloodstream going to the brain and heart.   If you're low in Vitamin D, you may well be low in other fat soluble vitamins like Vitamin A and Vitamin K. Have you seen a dietician?
    • Scott Adams
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Scott Adams · Posted

      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product. 
    • trents
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By trents · Posted

      Contact them.
×
×
  • 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.