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

Kraft Blue Cheese Dressing

pnltbox27

Recommended Posts

pnltbox27 Contributor
pnltbox27
Posted

i was reading the label on the blue cheese dressing from kraft and didnt see anything that looked evil, but i thought i read that blue cheese was a no no. any help would be great

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

Celiac.com Sponsor (A8-M):


psawyer Proficient
psawyer
Posted

Kraft will clearly disclose any source of gluten. If you did not see it in the ingredients, it isn't there. Look for the specific words wheat, rye, barley or oats.

I can't offer personal knowledge on this product, I simply don't like bleu cheese so I don't use this dressing. There are only two or three Kraft dressings that are NOT gluten-free. We use the French and Golden Italian, but most others are also safe. If I recall correctly, the ones with gluten are a ranch and a caesar, but don't rely on me for this. It's Kraft, so just read the label.

ravenwoodglass Mentor
ravenwoodglass
Posted
i was reading the label on the blue cheese dressing from kraft and didnt see anything that looked evil, but i thought i read that blue cheese was a no no. any help would be great

I would call the company and find out how the blue cheese is made and will they guarentee that it is gluten-free. There may not be any gluten ingredients per se in this but gluten is used in the formation of most blue cheese.

In addition you need to keep in mind that some of us, not all, will react to distilled gluten grain vineager so I always make sure that it is corn or wood derived. Many companies go with the idea that we can all tolerate distilled grain and will consider an item gluten-free even if it contains it.

I personally don't use Kraft products so I haven't tried this dressing since I am lucky to have a Wegmans near by that clearly labels everything that is safe.

Daxin Explorer
Daxin
Posted

I can say from experience, that the Caeaer dressing has wheat in it. I am not sure about the blue cheese, but I think I rememebr seeing it on the list of products from Kraft that were okay!

VegasCeliacBuckeye Collaborator
VegasCeliacBuckeye
Posted

I have eaten Kraft's Bleu Cheese Dressing regularly for 5 years with no ill effects (I am sensitive)

Chris

pnltbox27 Contributor
pnltbox27
Posted
  • Author

thanks guys for the help, i dont even eat the stuff , but was trying to understand reading the labels a little better. im still pretty new to this B)

larry mac Enthusiast
larry mac
Posted

pnltbox27,

That's a new one. Can't wait till ya get to the stuff you do eat! Just kidding. That's a good question.

All the research I did convinced me it is gluten-free. I was wavering until I visited our gluten-free restaurant and discovered blue cheese on the menu.

Some of the bottled products at the store list wheat on the ingredients. Not sure what that's about. Perhaps they just got tired of all the phone calls and figured it was easier this way.

Never have cared for that stuff anyway. From time to time I'll find a restaurant that serves a good blue cheese dressing and buy some from them. Got that from my Mother. Soon as I started to drive, she would have me go to a place a few miles from our house and get some of their wonderful blue cheese dressing. Sometimes restaurant staff will act like they never heard of such a thing, but they soon enough get you some to go. Got spoiled I guess and just never could be satisfied with the store bought stuff.

I've been getting an excellant fresh made version from Central Market in Dallas, 1000% better than bottled!

best regards, lm

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

Celiac.com Sponsor (A8-M):


larry mac Enthusiast
larry mac
Posted

pnltbox27,

Here's some reading from google:

Open Original Shared Link

Open Original Shared Link

Open Original Shared Link

And some previous threads:

Open Original Shared Link

Open Original Shared Link

best regards, lm

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,666
    • Most Online (within 30 mins)
      7,748
    bailey1023
    Newest Member
    bailey1023
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Inkie
      Tea Bags and Gluten

      By Inkie · Posted

      Thank you for the information ill will definitely bring it into practice .
    • Scott Adams
      Tea Bags and Gluten

      By Scott Adams · Posted

      While plain, pure tea leaves (black, green, or white) are naturally gluten-free, the issue often lies not with the tea itself but with other ingredients or processing. Many flavored teas use barley malt or other gluten-containing grains as a flavoring agent, which would be clearly listed on the ingredient label. Cross-contamination is another possibility, either in the facility where the tea is processed or, surprisingly, from the tea bag material itself—some tea bags are sealed with a wheat-based glue. Furthermore, it's important to consider that your reaction could be to other substances in tea, such as high levels of tannins, which can be hard on the stomach, or to natural histamines or other compounds that can cause a non-celiac immune response. The best way to investigate is to carefully read labels for hidden ingredients, try switching to a certified gluten-free tea brand that uses whole leaf or pyramid-style bags, and see if the reaction persists.
    • Scott Adams
      Inconclusive results

      By Scott Adams · Posted

      This is a challenging and confusing situation. The combination of a positive EMA—which is a highly specific marker rarely yielding false positives—alongside strongly elevated TTG on two separate occasions, years apart, is profoundly suggestive of celiac disease, even in the absence of biopsy damage. This pattern strongly aligns with what is known as "potential celiac disease," where the immune system is clearly activated, but intestinal damage has not yet become visible under the microscope. Your concern about the long-term risk of continued gluten consumption is valid, especially given your family's experience with the consequences of delayed diagnosis. Since your daughter is now at an age where her buy-in is essential for a gluten-free lifestyle, obtaining a definitive answer is crucial for her long-term adherence and health. Given that she is asymptomatic yet serologically positive, a third biopsy now, after a proper 12-week challenge, offers the best chance to capture any microscopic damage that may have developed, providing the concrete evidence needed to justify the dietary change. This isn't about wanting her to have celiac; it's about wanting to prevent the insidious damage that can occur while waiting for symptoms to appear, and ultimately giving her the unambiguous "why" she needs to accept and commit to the necessary treatment. This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease. One test that always needs to be done is the IgA Levels/Deficiency Test (often called "Total IGA") because some people are naturally IGA deficient, and if this is the case, then certain blood tests for celiac disease might be false-negative, and other types of tests need to be done to make an accurate diagnosis. The article includes the "Mayo Clinic Protocol," which is the best overall protocol for results to be ~98% accurate.    
    • Scott Adams
      Medication

      By Scott Adams · Posted

      Welcome to the community! Generally, for a gluten challenge before celiac disease blood tests, Tylenol (acetaminophen) is considered safe and should not interfere with your antibody results. The medications you typically need to avoid are those like ibuprofen (Advil, Motrin) or naproxen (Aleve) that can cause intestinal irritation, which could potentially complicate the interpretation of an endoscopy if you were to have one. However, it is absolutely crucial that you confirm this with either your gastroenterologist or your surgeon before your procedure. They know the specifics of your case and can give you the definitive green light, ensuring your surgery is comfortable and your celiac testing remains accurate. Best of luck with your surgery tomorrow
    • Xravith
      Taking Probiotics but Still Getting Sick After Gluten – Advice?

      By Xravith · Posted

      Thank you for the advice. I’ve actually never checked for nutritional deficiencies, but for as long as I can remember, I’ve always taken vitamin and mineral supplements — otherwise my symptoms get worse. This week I stopped eating gluten to confirm whether my symptoms are really caused by it. Starting next week, I’ll reintroduce gluten — it’s sad to go back to how I was before — but at least I’ll be able to take the necessary tests properly. I think the diagnostic process will be long, but at least I’m happy that I finally decided to address this doubt I’ve had for years.
×
×
  • 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.