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Mustard Gluten Free?


codyb87

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codyb87 Rookie

I have hunted up and down on the net looking if people have problems with mustard. I understand the vinegar in it can be a problem depending on the type but the seed itself, a problem?

I need it to complete my sandwich! Gluten free bread, sandwich meat, cheese, lettuce, tomato and mustard!


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Lisa Mentor

Distilled vinegar in the mustard should not be a problem, regardless of the source, and the mustard seed does not contain any offending gluten.

lovegrov Collaborator

I think there are a mustard or two with wheat, but that would be clearly listed. The VAST majority of mustards are gluten-free.

richard

MaryJones2 Enthusiast

The only brand I've run across with wheat flour is the Coleman's prepared mustard in a jar. Coleman's mustard powder is gluten-free.

tarnalberry Community Regular

I came across a couple fancy mustards this weekend with wheat, but it's clearly listed. ALWAYS read the ingredient labels, but there are many mustards without wheat. If it could have an ingredient label, but you can't read it... well... that's a risk I won't take unless it's a label I have memorized.

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    • Matthias
    • Scott Adams
      This is a really common area of confusion. Most natural cheeses (cheddar, Swiss, mozzarella, Parmesan, brie, camembert, and most blue cheeses) are inherently gluten-free, and you’re right that the molds used today are typically grown on gluten-free media. The bigger risks tend to come from processed cheeses: shredded cheese (anti-caking agents), cheese spreads, beer-washed rinds, smoke-flavored cheeses, and anything with added seasonings or “natural flavors,” where cross-contact can happen. As for yeast, you’re also correct — yeast itself is gluten-free. The issue is the source: brewer’s yeast and yeast extracts can be derived from barley unless labeled gluten-free, while baker’s yeast is generally safe. When in doubt, sticking with whole, unprocessed cheeses and products specifically labeled gluten-free is the safest approach, especially if you’re highly sensitive.
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    • Matthias
      Thanks a lot for your response! Can you maybe specify which kind of cheeses I should be cautious about? Camembert/Brie and blue cheeses (the molds of which are nowadays mostly grown on gluten-free media, though, so I've read, right?) or other ones as well? Also, I was under the impression that yeast is generally gluten-free if not declared otherwise. Is that false?
    • Scott Adams
      I agree with @trents, but thank you for bringing this up here!
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