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Hidden Valley Ranch

kaciemarie

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kaciemarie Contributor
kaciemarie
Posted

Does anyone know if Hidden Valley has jumped on the celiac bandwagon yet? I love their ranch and I want it!!! Does anyone know the status???

Thank you!!

Kacie

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AmandaD Community Regular
AmandaD
Posted

I'm pretty sure it's not okay. I just got something from Clan Thompson on it.

hez Enthusiast
hez
Posted

Even though the ingredients look okay it is not gluten-free. It is not as good but Kraft makes a ranch dressing and premade dip that is safe.

Hez

gf4life Enthusiast
gf4life
Posted

What I was told by Hidden Valley 2-3 years ago was that the starch they use can vary all the time, because they get whatever is cheapest with their distributor at any given time, so sometimes it is wheat starch, and they do not consider their Ranch to be gluten free. I don't think they have any plans to change this, since it is their standard method and it does not effect their recipe. I did wonder why their label didn't change though when the labeling law went into effect. Shouldn't they have to disclose that there is wheat starch in the products?

Anyhow, we don't get it, but we do still miss it. My daughter no longer likes salad because she can't have Hidden Valley Ranch...

kaciemarie Contributor
kaciemarie
Posted
  • Author

So, I emailed Hidden Valley and this is the response that I got from them today... sounds like we can have it now!!! What do you think???

"Thank you for contacting us about HV Full Cal Bottled Salad Dressing - Original Ranch. We always appreciate hearing from our consumers. The Modified Food Starch is derived from corn and we use white vinegar is our products. Our ingredient panel does list any gluten or any gluten containing ingredients. For the most accurate source of information please check the back of the ingredient panel for every purchase as ingredients may change. "

Nantzie Collaborator
Nantzie
Posted

When I called them on the phone a few weeks ago the lady said that there can be trace amounts of gluten and they don't consider it to be gluten-free. There have been a couple times where I ate a little bit of it very tentatively (because there isn't any gluten listed) and had no problems, but then tried it another time and got sick from it. What gf4life said about the starches varying makes the most sense to me as to why I've had different reactions to it. Now I avoid it just because I don't want to risk it. I'm hoping (okay praying...) that someday it will be gluten-free.

Nancy

kaciemarie Contributor
kaciemarie
Posted
  • Author

Well, I had Hidden Valley Ranch last night and I felt completely fine! I'm so excited!!!

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  • 2 weeks later...
kduggan Rookie
kduggan
Posted

i called the 1800 number on the back of some hidden valley ranch and they said it was gluten free but talk to a nutritionist about cross contaminantion (this lady went on forever, i was like i just want a yes or no answer, i know what celiac is! haha) she also said that they would clearly label wheat on the label...i dont know how trustwrothy this info was but i bought it anyway cuz i love broccoli and ranch dressing!!!

tarnalberry Community Regular
tarnalberry
Posted

Everything I've read said it's not worth the risk - and you can't really go by symtpoms, since not everyone will always get symptoms. You can always make your own.

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  • Posts

    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

      So you're saying that you think you should have severe intestinal damage since you've had the symptoms so long?   DGP IgG antibodies are produced in response to a partial gluten molecule.  This is different than what tissue transglutaminase antibodies are  produced in response to.   TTg IgA antibodies are produced in the intestines in response to gluten.  The tTg IgA antibodies attack our own cells because a structural component in our cell membranes resembles a part of gluten.  There's a correlation between the level of intestinal damage with the level of tTg antibodies produced.  You are not producing a high number of tTg IgA antibodies, so your level of tissue damage in your intestines is not very bad.  Be thankful.   There may be reasons why you are not producing a high quantity of tTg IgA antibodies.  Consuming ten grams or more of gluten a day for two weeks to two months before blood tests are done is required to get sufficient antibody production and damage to the intestines.  Some undiagnosed people tend to subconsciously avoid lots of gluten.  Cookies and cakes do not contain as much gluten as artisan breads and thick chewy pizza crust.  Anemia, diabetes and thiamine deficiency can affect IgA antibody production as well.   Do you carry genes for Celiac?  They frequently go along with EDS.
    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

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    • rei.b
      High DGP-A with normal IGA

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    • trents
      Finding gluten free ingredients

      By trents · Posted

      Welcome to the forum, @Kara S! Warrior bread is a grain free bread product. Google it. There are commercial mixes available, I believe, Youtube videos and many recipes. 
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