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

Lipton Onion Soup Mix?


Nantzie

Recommended Posts

Nantzie Collaborator

Anyone know?

Nancy


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



Celiac.com Sponsor (A8-M):



Canadian Karen Community Regular

It's not listed anywhere on Delphi and they just updated their list Sept. 1st. I wouldn't try it......

Karen

chrissy Collaborator

here is a recipe that you can use to make your own onion soup mix.

4 teaspoons instant beef bouillon granules

8 teaspoons dried minced onion

1 teaspoon onion powder

1/2 teaspoon bon appetit seasoning (?)

makes one package onion seasoning mix

LKelly8 Rookie

It used to be gluten-free. My mother used to make onion dip and roast gravy with it. It was delisted awhile back tho, I don't remember why exactly. I've been looking for gluten-free canned onion soup, no luck. Swanson's organic beef broth is as close as I've gotten. -_-

Franceen Explorer

Clan Thompson Database (recent version) has it as "UNKNOWN" but notes that the mfg (Unilever) says they disclose on the label anything that's got gluten and "buyer beware-type" clause!

Rikki Tikki Explorer

I don't think it's gluten free

Canadian Karen Community Regular

I am not familiar with Fantastic Foods (I am in Canada), but they are on here as gluten-free:

Soups

Campbell’s Canada (www.campbellsoup.ca/en/home.asp)

(v-01/27/06)

RED & WHITE: bean with bacon 10 fl oz, chicken broth 10 fl oz, chicken with rice 10 fl oz, chicken with white & wild rice 10 fl 0z, fiesta tomato 10 fl oz, tomato with basil & oregano 10 fl oz, vegetable broth with onions 10 fl oz

READY TO SERVE: fiesta vegetable 19 fl oz

READY TO SERVE HEALTHY REQUEST: New England clam chowder 19 fl oz

RED & WHITE READY TO USE: chicken broth 900 ml tetra, beef broth 25% less sodium 900 ml tetra, chicken broth 25% less sodium 900 ml tetra, chicken broth 500 ml tetra, Thai broth 500 ml tetra, vegetable broth 500 ml tetra

CHUNKY READY TO SERVE: split pea with ham 19 oz, steak chili

GARDENNAY SOUPS (TETRA PAK): butternut squash 500 ml & 1l, golden autumn carrot 500 ml & 1l, red pepper black bean 500 ml & 1l

HABITANT SOUPS: French Canadian pea 8 0z, 14 oz, & 28 oz, pea with garden vegetable 28 oz, pea with smoked ham 8, 14 & 28 oz

Campbell's USA (vs=4/20/06)Chicken Broccoli Cheese Chunky Soup 18 oz

Savory Lentil Select Soup 19 oz

Swanson Broth: Lower Sodium Beef Broth 14 oz; RTS Beef Broth 14.5 oz; RTS Chicken Broth 14.5 oz & 49.5 oz; Natural Goodness Chicken Broth-all sizes; Vegetable Broth 14 oz

Chilliman Chili (Faribault Foods) (www.chilliman.com) (v.e.=2/22/06)

Chilliman Chili products with beans are gluten free.

Fantastic Foods (vw=2/23/06) Open Original Shared Link

SOUP & DIP MIXES: Onion Soup & Dip, Vegetable Soup & Dip, Onion Mushroom Soup & Dip, Garlic Herb Soup & DipINTERNATIONAL DISHES: Original Hummus, Instant Refried Beans, Instant Black Beans, Spinach Parmesan Hummus

Hormel Foods (vw=4/24/06) (Open Original Shared Link)

DINTY MOORE® Beef or Chicken Stew; DINTY MOORE® Microwave Meals: Scalloped Potatoes & Ham, Beef Stew, Rice with Chicken; HERB-OX® Bouillon: Beef, Chicken, Vegetable, Garlic Chicken; HORMEL® Chili with Beans: Regular, Chunky, Hot; HORMEL® Microwave Bean & Ham Soup

President's Choice Cream of Mushroom - Ready to Serve Soup (888-495-5111) (vp=4/11/06)


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



Celiac.com Sponsor (A8-M):



Nantzie Collaborator

Yep. Not gonna risk it. I'm making stew in the crock pot. Mmm... I might dig through my cupboards and see if I can find some dehydrated minced onions though. I put in some bullion cubes and the basic meat and onions (browned first), and celery, carrots and potatoes. I'll mess around with the seasonings after everything starts melding together.

Nancy

Guest nini

I use the Fantastic Foods soup mixes for different recipes. They are good.

hez Enthusiast

I just had onion dip this last weekend with this stuff. I read the ingredients (clearly no wheat listed due to labeling law) and took a chance. I did not eat alot of it but it did not make me sick. There was not a warning for cc due to wheat. Maybe there is barley, rye or oats around the factory.

Hez

TinkerbellSwt Collaborator

I had been using the Lipton Onion Soup Mix all the time. I use it to make a dip. I never had any problems with it. Now I am wary to use it. Thanks for all the info

Guest ~jules~

I made crock-pot stew last week, for the base I just used some gluten-free beef broth, and then spiced it up, it turned out really good. I do miss the onion soup mix though, you can do so much with it :P

Nantzie Collaborator

My stew turned out really good. I used beef boullion, onion powder, celery salt, regular salt and pepper. Yum! I'm going to pick up some more dehydrated onions so I have them for next time.

Nancy

IrishKelly Contributor
Anyone know?

Nancy

Absolutely not...not on the back of the listed ingredits on the Lipton Soup Mix box (contains 2 pouches) that i have...you may want to call!!

jkmunchkin Rising Star

I believe it is ok. But make sure not to get the Kosher one because I think that one has wheat. I'm not positive so double check the ingredients.

VegasCeliacBuckeye Collaborator

I use it with no ill effects...though it has been some time -- last Thanksgiving???

Archived

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

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      133,480
    • Most Online (within 30 mins)
      7,748

    radster47
    Newest Member
    radster47
    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

    • trents
    • cristiana
      Hi Colin I share your frustration. My coeliac disease was diagnosed in 2013 and it took some years for my  TTG levels to settle to normal levels in  blood tests.  I had to make a few significant changes at home to make sure our house was as gluten free as possible (I share a house with gluten eaters) but time and time again I found I was glutened (or nearly glutened whilst eating out  - like regular bread being served with a gluten-free meal ).  Even eating in chains that Coeliac UK were recommending as safe for coeliacs.  So I gave up eating in restaurants for a while.  My blood tests normalised.  But here's the thing:  the lowest my TTG readings ever got to were 4.5 (10  and under being my local lab's normal levels) and now that I am eating out again more regularly, they've gone up to 10 again.  I am quite convinced this gluten is coming from exposure whilst eating out.  Small levels, that don't make me violently sick, but might give me a mild stomach upset.  My next coeliac blood review is in September and I mean to give up eating out a few months before to see if that helps my blood results get back on track. It seems to me that there are few restaurants which really 'get it' - and a lot of restaurants that don't 'get it' at all.  I've found one restaurant in Somerset and a hotel in East Sussex where they really know what they are doing.    The restaurant in Somerset hardly uses flour in any of their dishes; the hotel in East Sussex takes in trainees from the local college, so they are teaching best standards.   But it has taken a lot of searching and trial and effort on my part to find these two places.  There are certainly others in the UK, but it seems to me the only real way to find them is trial and error, or perhaps from the personal recommendation of other strict coeliacs (Incidentally, my coeliac hairdresser tells me that if a Michelin star restaurant has to have a separate food preparation so she has never been glutened in one - I can't say I've ever eaten in one!) For the rest, I think we just have to accept that gluten may be in the air in kitchens, if not on the surfaces, and there will always be some level of risk wherever one dines, unless the restaurant cooks exclusively gluten free dishes. Cristiana  
    • RMJ
      Hopefully @Cristiana will see this question, as she also lives in the UK.
    • knitty kitty
      @Theresa2407, My Non-Alcoholic Fatty Liver Disease (NAFD), now called Metabolic Dysfunction-Associated Steatotic Liver Disease (MASLD), cleared up, resolved, after supplementing with Thiamine B1 and Riboflavin B2.  "Specifically, higher intakes of vitamin B1 and vitamin B2 were negatively associated with the risk of NAFLD. Consequently, providing adequate levels of Vitamin B1 and Vitamin B2 in the daily diets of postmenopausal women could potentially serve as a preventive measure against NAFLD." Association between dietary intakes of B vitamins and nonalcoholic fatty liver disease in postmenopausal women: a cross-sectional study https://pmc.ncbi.nlm.nih.gov/articles/PMC10621796/ High-dose vitamin B1 therapy prevents the development of experimental fatty liver driven by overnutrition https://pmc.ncbi.nlm.nih.gov/articles/PMC7988776/
    • trents
      Welcome to the the celiac.com community @colinukcoeliac! I am in the USA but I don't think it is any different here in my experience. In some large cities there are dedicated gluten free restaurants where only gluten free ingredients are found. However, there are a growing number of mainstream eatery chains that advertise gluten free menu items but they are likely cooked and prepared along with gluten containing foods. They are just not set up to offer a dedicated gluten free cooking, preparation and handling environment. There simply isn't space for it and it would not be cost effective. And I think you probably realize that restaurants operate on a thin margin of profit. As the food industry has become more aware of celiac disease and the issue of cross contamination I have noticed that some eateries that used to offer "gluten free" menu items not have changed their terminology to "low gluten" to reflect the possibility of cross contamination.  I would have to say that I appreciate the openness and honesty of the response you got from your email inquiry. It also needs to be said that the degree of cross contamination happening in that eatery may still allow the food they advertise as gluten free to meet the regulatory standards of gluten free advertising which, in the USA is not more than 20ppm of gluten. And that is acceptable for most celiacs and those who are gluten sensitive. Perhaps you might suggest to the eatery that they add a disclaimer about cross contamination to the menu itself.
×
×
  • 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.