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Newbie Needs Help Finding Yogurt & Salad Dressing!

Dancypants

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Dancypants Rookie
Dancypants
Posted

I am 16, new to this forum, and need some help! I was diagnosed last summer with Celiac Disease. One year later, I still have very positive labwork and a positive endoscopy. Anything I put in my mouth has been checked and re-checked for gluten. I have my own section of the kitchen with my own appliances, silverware, and cooking utensils. My mom is a microbiologist and practices "sterile technique," treating gluten as if it were some contagious bacteria, so I doubt that I'm getting glutened in the kitchen. All of my bodycare products/make-up/stage make-up are gluten-free. Even my boyfriend is gluten-free (in terms of bodycare products, toothpaste and food the few nights we can together)!! Unfortunately (or maybe, fortunately, depending on your perspective), I don't have symptoms when I'm glutened, so I have no way of tracing my problem in any specific product(s).

For the next three months, my doctor wants me to eat only whole foods (veggies, fruits, plain meats) and only those products produced in facilities where there is no possible chance of cross-contamination. Good- bye Erewhon Rice Cereals <tears>. I need your assistance in finding two items that are produced in dedicated facilities:

1) Non-fat or low-fat yogurt. This is a mainstay of my diet...I am a ballerina trying to reverse osteoporosis! I had been using Yoplait up to this point, but it's not produced on a dedicated line/facility.

2) Salad dressing. I had been using Annie's gluten-free versions (not dedicated), Drews (not dedicated), and some vinaigrettes by Organic Ville (still waiting to hear from them).

Thank you, all of you wonderful people, who take the time to write and educate.

<3 Macy

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Mango04 Enthusiast
Mango04
Posted

Hi - I think your best bet for the salad dressing is to make it yourself. I just kind of mix olive oil and white or golden balsamic. I don't really measure :)

I'm casein intolerant, so I unfortunately don't know anything about the yogurt. Good luck :)

eKatherine Apprentice
eKatherine
Posted
Hi - I think your best bet for the salad dressing is to make it yourself. I just kind of mix olive oil and white or golden balsamic. I don't really measure :)

I'm casein intolerant, so I unfortunately don't know anything about the yogurt. Good luck :)

I just sprinkle salt and pepper on the salad, a dash of vinegar, and pour a little oil over it, all done on the dinner plate. Push it around with a fork and it's ready to eat. I learned to eat it this way in Spain.

penguin Community Regular
penguin
Posted

All Cascade Fresh yogurt is gluten-free, and they label it as such. I'm pretty sure it's a dedicated facility.

Fiddle-Faddle Community Regular
Fiddle-Faddle
Posted

I second the "make your own dressing" idea. Bottled dressings contain all kinds of chemical crap that ou don't need and doesn't taste good, anyway.

If you're looking for more flavor, you can add citrus juice, garlic, onion, dill, parsley,etc., and if you hanker after creamy dressings, that gluten-free yogurt will add lots of creaminess, as will buttermilk (or milk with a spoonful of vinegar). I don't know if there is a mayo made on a dedicated line, but you can make that from scratch, too!

Anne2003 Newbie
Anne2003
Posted

If all else fails, you can make your own yogurt too. I know it is no fun to have ot make EVERYTHING, but if you have to for this short time you can do it. I have never made yogurt at home, but there is a lot of info on the internet and I also saw a show on the food network about it.

Anne

queenofhearts Explorer
queenofhearts
Posted
If all else fails, you can make your own yogurt too. I know it is no fun to have ot make EVERYTHING, but if you have to for this short time you can do it. I have never made yogurt at home, but there is a lot of info on the internet and I also saw a show on the food network about it.

Anne

I've made my own in the past & it's actually quite easy. You do need a yogurt starter though, so you'd have to invest in a safe yogurt at least that once. Then you just keep recycling the starter, like sourdough.

Leah

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hez Enthusiast
hez
Posted

I eat Mountain High yougurt. It says gluten-free on the label. Unfortunately, I have never asked about a dedicated facility. Sorry.

Hez

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