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What Mainstream Snack Foods Are Gluten And Dairy Free


Clark Bent as Stupor-Man

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Clark Bent as Stupor-Man Contributor

I've been on a really strict elimination type diet for most of the year and I'm starting to expand what I'm eating... I haven't really looked into what is gluten free and what isn't in terms of mainstream products so I was hoping for some suggestions for snacks and different foods (ie. chips, fries, cookies, canned foods, microwave and freezer foods, etc.)

I also need them to be soy free and egg free but I can check on that if you don't know...


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marciab Enthusiast

I eat Back to Nature Sesame Ginger rice crackers and Kettle baked slightly salted potato chips (yellow bag).

Publix carries the crackers and occasionally has the chips. I am working on getting my Publix to carry them all the time.

That's it for me as far as main steam. :) Marcia

CarlaB Enthusiast

Ruffles, I like the Natural Ones in the health food section, but regular ones are fine, too.

Lara Bars, Clif Nectar Bars (be sure they're Nectar, the others aren't gluten-free), Bumblebars --I find Lara and Nectar at Kroger, but Bumblebars at Wild Oats.

Chips (many brands) & salsa

lorka150 Collaborator

I don't buy things pre-made, but it's easy to make things and freeze or store them in portions for grab and go. In addition to baked goods (like bars, muffins, cookies), what about trail mix / "chex" type mixes? popcorn? homemade jello cups (or the store bought ones, but if you are elimating, i would think you are going for more natural options)... you can make them with juice and gelatin. applesauce/fruit sauces (if you make it and let it simmer all day, you'll have a wonderful smelling kitchen! chocolate bars, dried fruits/vegetables...

Matilda Enthusiast

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      Hi Florence, thank you for clarifying — and no worries at all about late-night writing. I appreciate you explaining that you’re specifically asking about gluten cross-reactivity, particularly the proposed immune cross-reaction between alpha-gliadin and certain non-gluten foods on a gluten-free diet. It’s an interesting and often confusing topic. The Vojdani & Tarash paper you mentioned did report antibody cross-reactivity in laboratory settings, which has led to a lot of discussion in the gluten-free community. However, it’s important to note that in-vitro antibody reactions (in a lab dish) don’t always translate into clinically meaningful reactions inside the human body. At this point, major celiac research centers generally conclude that true immune cross-reactivity to non-gluten foods in people with celiac disease hasn’t been clearly demonstrated in well-controlled human studies. That said, many individuals do report symptoms with foods like corn, dairy, oats, or others, and those reactions can absolutely be real — they just may involve different mechanisms, such as food intolerance, FODMAP sensitivity, separate immune responses, or individual gut permeability differences rather than molecular mimicry of gliadin specifically. If certain foods consistently trigger symptoms for you, keeping a structured food and symptom log and discussing it with a knowledgeable gastroenterologist or dietitian may help clarify patterns. It’s a nuanced area, and your question is thoughtful — we just have to separate what’s biologically plausible in theory from what’s been conclusively demonstrated in patients.
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