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

Salad Dressing ?

jessdreams

Recommended Posts

jessdreams Rookie
jessdreams
Posted

Hi all...

Has anyone here had problems with salad dressing even though they appear to be gluten free?

What about white vinegar? Everything I read says this is ok but I swear I got sick after eating a baked potato w/ salsa on it...the only thing I can think of is that it is the vinegar.

And I think this would explain my issue with the salad dressings too.

Either that or I am going crazy!

Any help greatly appreciated!

-Jessica

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

Celiac.com Sponsor (A8-M):


missy'smom Collaborator
missy'smom
Posted

White vinegar should not be a problem. It sounds like you're dealing with cross-contamination or gluten ingredients. Check the labels and call the companies if necessary, post the what kind you're using or do a search here or list the ingedients for us so we can better advise you. If these are items that you're getting when you eat out then there is no way of knowing if it's gluten-free or not unless you ask the staff or manager to tell you what the ingredients are or to ask to look at the labels yourself.

gdobson Explorer
gdobson
Posted

Hey Jessica,

The way I hear it is people that still have some damage from gluten should avoid vinegar until they are completely healed. The vinegar tends to irritate it.

As for dressing, I just can't help it. I don't trust them. I've called and double checked on a number of them. But I go back to the ones marked gluten free. I just tried Nasoya dressing a couple weeks ago which was a creamy dill ranch type dressing. I thought it was really good.

Gina

Guhlia Rising Star
Guhlia
Posted

If you're having problems with salad dressing, I suggest making your own. You can get a salad dressing shaker on amazon .com for about $5. I just mix equal amounts of lemon juice, oil, and rice vinegar (test yourself on this to make sure you don't get sick), then I add sugar and cilantro to taste. It's very good and tastes great on both regular salads and spinach salads. It also makes a great marinade for zuchini squash slices for the grill. Rice vinegar is generally tolerated better by Celiacs who have vinegar issues.

aikiducky Apprentice
aikiducky
Posted

Or skip the vinegar all together... I don't like vinegar, I find it too acidic in taste, so I just use lemon juice. Olive oil, lemon juice, a bit of salt, and some herbs is my staple dressing recipe. I don't even make it before hand, just sprinkle everything on top of the salad and then toss.

Pauliina

marciab Enthusiast
marciab
Posted

I can't tolerate vinegar either, so I've been looking for salad dressing and sauce recipes.

This one is good ...

Tahini / garlic dressing

2 - 3 cloves garlic

pinch sea salt

2 tbsp tahini

1 lemon, juice only

1 tbsp EVOO

1 - 2 tbsp + water for desired consistency

Press garlic in garlic press and add to other ingredients. The original recipe calls for using a mortar to pound the garlic, but it really didn't make a difference in the flavor.

Does anyone know of a website that has other recipes ?

I have a salad dressing recipe that uses raw pumpkin seeds as the base too. It's pretty much the same ingredients as above, just 1 cup of pumpkin seeds ground up in the food processor and either dijon mustard or anchovies for flavor. I like anchovies myself. The anchovy paste that you get in the tuna fish section has too many ingredients we can't have, so I just buy the anchovies in the can ... I like it best with only 1/2 a can of anchovies though. Be sure to grind the anchovies with the pumpkin seeds.

Marcia

tom Contributor
tom
Posted
Hi all...

Has anyone here had problems with salad dressing even though they appear to be gluten free?

What about white vinegar? Everything I read says this is ok but I swear I got sick after eating a baked potato w/ salsa on it...the only thing I can think of is that it is the vinegar.

And I think this would explain my issue with the salad dressings too.

Either that or I am going crazy!

Any help greatly appreciated!

-Jessica

Many many celiacs who were symptomatic before going gluten-free have candida overgrowth, which makes ANY vinegar problematic.

The candida symptoms are often masked by the more severe celiac symptoms.

There are some Amy's gluten-free & vinegar-free dressings but I never thought they were near as good as those I make myself.

Usually evOliveOil & juice of 1/2 lemon, in ~3:1 ratio. (Common oil:acid ratio) w/ fresh pressed garlic, sea salt & freshly-ground pepper it's superb.

This site has some salad dressing recipes, I think.

Open Original Shared Link

I have my own list of some gluten-free vinegar-free dressings but can't find it right now. Grrrrrr

Some were Ginger-Lime-Cilantro, Ginger-Sesame(Tahini), Creamy Avocado, . . .

Basically u can take any salad dressing from any of the many great cooking sites & use lemon juice (or sometimes lime) in place of vinegar.

Fresh, quality ingreds are important but once that's taken care of it's a breeze to make a fantastic dressing. I usually make it in the bowl the salad will go in, and sometimes it's better w/ some time to blend.

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

Celiac.com Sponsor (A8-M):


Gentleheart Enthusiast
Gentleheart
Posted

I can't have vinegar either. Can you make a really good ketchup and a mustard without vinegar? I miss them.

tom Contributor
tom
Posted
I can't have vinegar either. Can you make a really good ketchup and a mustard without vinegar? I miss them.

OMG I practically daydream about good mustard. I used to usually have 3 or 4 varieties on hand. No yellow kidstuff either.

I haven't heard of any to buy or a way to make it. I have made mayo tho. Using lemon juice. It was quite good too.

happygirl Collaborator
happygirl
Posted

Jessica,

Not sure how long youhave been gluten free, but I see you are pretty new to this board.

If it is the case that you are new to the diet, you probably haven't fully healed/fully recovered, etc. You ay be reacting to non-gluten things bc your body is having trouble digesting them (bc of not healing, etc.) You might be able to introduce it later on. (I learned this first hand---thought I was glutening myself----but I wasn't, I just couldn't tolerate some things yet).

Best of luck to you,

Laura

ravenwoodglass Mentor
ravenwoodglass
Posted
Hi all...

Has anyone here had problems with salad dressing even though they appear to be gluten free?

What about white vinegar? Everything I read says this is ok but I swear I got sick after eating a baked potato w/ salsa on it...the only thing I can think of is that it is the vinegar.

And I think this would explain my issue with the salad dressings too.

Either that or I am going crazy!

Any help greatly appreciated!

-Jessica

I know we are not supposed to react gluten wise to distilled grain vinegars or alcohols but both my son and myself have clear gluten reactions. We use Heinz white distilled vinager it is corn or wood derived (I can never remember which) or Heinz apple cider vinager ( not the flavored apple one as that contains malt). We also use rice vinager and wine vinager with no problems.

missy'smom Collaborator
missy'smom
Posted

My apologies to Jessica. I didn't know about the vinegar. I've learned something new.

Archived

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

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. Hmart
      - Hmart replied to Hmart's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      11

      Is this celiac?

      Hello again. Thank you for the responses to date. I have had several follow-ups and wanted to share what I’ve learned. About a month after my initial blood test and going gluten free, my TtG went from 8.1 to 1.8. I have learned that my copper is low and my B6 is high. My other vitamins and nutrients are more or less in range. After I glutened myself on 1...
    2. knitty kitty
      - knitty kitty replied to Trish G's topic in Gluten-Free Foods, Products, Shopping & Medications
      7

      Fiber Supplement

      @Trish G, I like dates, they have lots if fiber as well. But what I found helped most was taking Thiamine (in the form Benfotiamine which helps promote intestinal healing), Pyridoxine B 6, Riboflavin B 2, and magnesium, and Omega Three fats. The absorption of nutrients is affected by Celiac disease which damages the intestinal lining of the small...
    3. knitty kitty
      - knitty kitty replied to kpf's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      14

      ttg iga high (646 mg/dl) other results are normal

      @kpf, Were you eating ten grams or more of gluten daily in the month preceding your antibody blood tests? TTg IgA antibodies are made in the intestines. Ten grams of gluten per day for several weeks before testing is required to provoke sufficient antibody production for the antibodies to leave the intestines and enter the blood stream and be measured...
    4. Trish G
      - Trish G replied to Trish G's topic in Gluten-Free Foods, Products, Shopping & Medications
      7

      Fiber Supplement

      Thanks, I'm not a big fan of prunes but did add them back after stopping the Benefiber. Hoping for the best while I wait to hear back from Nutritionist for a different fiber supplement. Thanks again
    5. Wheatwacked
      - Wheatwacked replied to Larzipan's topic in Related Issues & Disorders
      36

      Has anyone had terrible TMJ/ Jaw Pain from undiagnosed Celiac?

      If you were wondering why milk protein bothers you with Celiac Disease. Commercial dairies supplement the cow feed with wheat, which becomes incorporated in the milk protein. Milk omega 6 to omega 3 ratio: Commercial Dairies: 5:1 Organic Milk: 3:1 Grass fed milk: 1:1
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      132,345
    • Most Online (within 30 mins)
      7,748
    GFBB95
    Newest Member
    GFBB95
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Hmart
      Is this celiac?

      By Hmart · Posted

      Hello again. Thank you for the responses to date. I have had several follow-ups and wanted to share what I’ve learned. About a month after my initial blood test and going gluten free, my TtG went from 8.1 to 1.8. I have learned that my copper is low and my B6 is high. My other vitamins and nutrients are more or less in range. After I glutened myself on 10/24, I have been strict about being gluten free - so about a month. I have been eating dairy free and low FODMAP as well because it’s what my stomach allows. Baked fish, potatoes, rice, etc. Whole foods and limited Whole foods. I have continued to lose weight but it has slowed down, but a total of about 15 pounds since I went gluten free. Along with stomach pain, my symptoms included nausea, body and joint pain, a burning sensation throughout my body and heart rate spikes. I still have them but I have them less now. These are the symptoms that led to my doctor appointments and subsequent diagnosis. I also did the DNA screening and was positive. So, at this point, the answer is yes, I have celiac. I have two questions for this group. Any ideas on why my enteropathy was so severe (marsh 3B) and my TtG was so minimal? Is that common? Or are there other things to consider with that combo? And this recovery, still having pain and other symptoms a month later (7 weeks gluten free and 4 weeks after the glutening) normal? I’m going to continue down this path of bland foods and trying to heal but would love to understand the reasons for the long journey. I read so much about people who stop eating gluten and feel amazing. I wish that was my experience but it certainly hasn’t been. Thank you again!
    • knitty kitty
      Fiber Supplement

      By knitty kitty · Posted

      @Trish G,  I like dates, they have lots if fiber as well.  But what I found helped most was taking Thiamine (in the form Benfotiamine which helps promote intestinal healing), Pyridoxine B 6, Riboflavin B 2, and magnesium, and Omega Three fats. The absorption of nutrients is affected by Celiac disease which damages the intestinal lining of the small intestines where our nutrients are absorbed.  If you have constipation, where your body is rather pushing your food away and not interacting with it, the nutrients in the food are not being released and absorbed.  You can develop deficiencies in all the vitamins and minerals necessary for the body to function properly.   The B vitamins cannot be stored for long, so they must be replenished daily.  Thiamine B 1 stores can run out in as little as three days.  Constipation (or diarrhea or alternating) is one of the first symptoms of thiamine deficiency.  Thiamine needs magnesium, Pyridoxine B 6, and Riboflavin B 2 to make the intestinal tract function.  Thiamine and Niacin make digestive enzymes.  Thiamine provides the energy for nerve impulses to carry messages to the brain and back about digestion.  Thiamine provides the energy for the muscle contractions which move your food through the digestive tract. High calorie meals containing lots of starches and sugars can deplete thiamine stores quickly because more thiamine is required to turn them into energy.   Are you taking any vitamin and mineral supplements?  Correction of malnutrition is very important in Celiac disease.  Thiamine, the other B vitamins and magnesium will help with constipation better than adding more fiber.  What did your nutritionist recommend you take, besides just the fiber? The association between dietary vitamin B1 intake and constipation: a population-based study https://pmc.ncbi.nlm.nih.gov/articles/PMC11100033/ Thiamine, gastrointestinal beriberi and acetylcholine signaling https://pmc.ncbi.nlm.nih.gov/articles/PMC12014454/ Association between dietary vitamin B6 intake and constipation: a population-based study https://pmc.ncbi.nlm.nih.gov/articles/PMC11584952/
    • knitty kitty
      ttg iga high (646 mg/dl) other results are normal

      By knitty kitty · Posted

      @kpf, Were you eating ten grams or more of gluten daily in the month preceding your antibody blood tests? TTg IgA antibodies are made in the intestines.  Ten grams of gluten per day for several weeks before testing is required to provoke sufficient antibody production for the antibodies to leave the intestines and enter the blood stream and be measured in blood tests. If you had already gone gluten free or if you had lowered your consumption of gluten before testing, your results will be inaccurate and inconclusive.   See link below on gluten challenge guidelines. Have you had any genetic testing done to see if you carry genes for Celiac disease?  If you don't have genes for Celiac, look elsewhere for a diagnosis.  But if you have Celiac genes, you cannot rule out Celiac disease. You mentioned in another post that you are vegetarian.  Have you been checked for nutritional deficiencies?  The best sources of the eight essential B vitamins are found in meats.  Do you supplement any of the B vitamins as a vegetarian? Deficiency in Thiamine Vitamin B 1 is strongly associated with anemia which can cause false negatives on antibody tests.  Fatigue, numbness or tingling in extremities, difficulty with coordination, headaches and anemia are strongly associated with thiamine deficiency.  Other B vitamins that contribute to those symptoms are Riboflavin B 2, Pyridoxine B 6, Folate B 9 and B12 Cobalamine.  The eight B vitamins all work together with minerals like magnesium and iron.  So your symptoms are indicative of B vitamin deficiencies.  You can develop vitamin and mineral deficiencies just being a vegetarian and not eating good sources of B vitamins like meat.  B vitamin deficiencies are found in Celiac due to the malabsorption of nutrients because the lining of the intestines gets damaged by the antibodies produced in response to gluten.    
    • Trish G
      Fiber Supplement

      By Trish G · Posted

      Thanks, I'm not a big fan of prunes but did add them back after stopping the Benefiber. Hoping for the best while I wait to hear back from Nutritionist for a different fiber supplement.  Thanks again
    • Wheatwacked
      Has anyone had terrible TMJ/ Jaw Pain from undiagnosed Celiac?

      By Wheatwacked · Posted

      If you were wondering why milk protein bothers you with Celiac Disease.  Commercial dairies supplement the cow feed with wheat, which becomes incorporated in the milk protein. Milk omega 6 to omega 3 ratio: Commercial Dairies: 5:1 Organic Milk: 3:1 Grass fed milk: 1:1
×
×
  • 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.