Another Blue Cheese Question

[SaucygirlR]

Hello! I hope I'm not asking a question that has been asked a thousand times; I did a search and didn't really find an answer, so I'll post anyway and hope I'm not redundant. Anyway, I am wondering if it is the actual blue cheese that contains gluten in blue cheese salad dressings, or if it is the dressing ingredients? I do not want to continue to contaminate myself, and I have read that Kraft Blue Cheese and Marie's Blue Cheese dressings are gluten free, but if they contain blue cheese, and it's the cheese that is glutinous, then how can they be gluten free? This is, sadly, a serious issue for me because the one thing I have been thrilled about not having to give up on (and about the only thing I can eat when going out) is a salad with my "bring along" blue cheese dressing, but the more I read, the more it sounds like blue cheese is just innately full of gluten. I also really enjoy making blue cheese hamburgers (bunless, of course), at home and would be sad to lose such a wonderful flavor.

Any help and answers are greatly, greatly appreciated. I'm a newly diagnosed celiac and am, quite honestly, having a serious, serious struggle staying gluten free. I last about three days, and then I'm back to eating gluten. I work 50 hours a week and go to school part time and I just can't find the time to cook from scratch, and I've eaten "convenient" gluten free foods and I have literally gagged. It's an adjustment that I am not making extremely well, but every day it gets a little easier when I find out just how much I really can eat. But please don't take away my blue cheese!! Unless, of course, I have to

Thank you again!

Rachel

[MySuicidalTurtle]

Some blue cheese can be made from a wheat core. . .but it doesn't have to be. If it says gluten-free then it is gluten-free bue cheese.

[lovegrov]

Almost all blue cheese made in the U.S. is started on an artificial medium and therefore gluten-free without question. Even if it is started on bread, there is serious doubt about whether any gluten transfers, and even if it does transfer, the amount would be so miniscule as to be much less than the chance of cross contamination at a restaurant.

This is a personal choice, and I absolutely am not an expert. But I no longer worry about blue cheese unless it's a dressing where they've added stuff. I make my own now.

PS - Outback blue cheese dressing is gluten-free.

richard