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

Gluten-free Fruit Snacks And Breakfast Sausage Patties?


Nicholasmommy

Recommended Posts

Nicholasmommy Apprentice

Does anyone of of any major brands that are gluten free?


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



Celiac.com Sponsor (A8-M):



ravenwoodglass Mentor

I don't know about fruit snacks but for breakfast sausage I use "Jones" it is marked gluten free on the box. I get them in the freezer section of the store.

stolly Collaborator

Jimmy Dean sausage patties are gluten free. I believe that Kellogg's/Disney fruit snacks are gluten free.

maddycat Contributor
Does anyone of of any major brands that are gluten free?

Florida's Natural fruit snacks are clearly labeled gluten free. The sour straws are really good!

RDR Apprentice
I don't know about fruit snacks but for breakfast sausage I use "Jones" it is marked gluten free on the box. I get them in the freezer section of the store.

Jones Natural line is great! The best thing is that it's also free of corn and soy too (Jimmy Dean has Dextrose from Corn).

lisa25 Rookie

For gluten, dairy, and soy free I like Hormel little sizzlers breakfast sausages...they come in links and patties. I really like to make egg/sausage breakfast sandwiches with them using kinnikinnick english muffins warmed in the toaster.

I eat sunkist brand fruit snacks. I believe they say gluten free on the package, but they are the only ones I found that are also soy free...seems like a lot of gummy things have soy lecithin in them.

  • 3 weeks later...
jrc121 Newbie
For gluten, dairy, and soy free I like Hormel little sizzlers breakfast sausages...they come in links and patties. I really like to make egg/sausage breakfast sandwiches with them using kinnikinnick english muffins warmed in the toaster.

I eat sunkist brand fruit snacks. I believe they say gluten free on the package, but they are the only ones I found that are also soy free...seems like a lot of gummy things have soy lecithin in them.

Watch out for the maple flavored hormel little sizzlers. Found out today they have wheat in them. Says so on the back. The original flavored are ok.

Open Original Shared Link


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



Celiac.com Sponsor (A8-M):



  • 10 months later...
GFYuleeLady Newbie

I don't know about fruit snacks but for breakfast sausage I use "Jones" it is marked gluten free on the box. I get them in the freezer section of the store.

Jimmy Dean Sausage Patty has MSG in them. So, I think they are a no no? I have emailed them because ... it is so hard to not eat them as they were my favorite sausage. So, what is the verdict on MSG?

psawyer Proficient

MSG is controversial, but it is NOT a source of gluten.

BethM55 Enthusiast

Jennie-O turkey breakfast sausages and patties are gluten free. I checked their website, as we use those at home frequently. They are fresh, usually kept with the ground turkey products, at my Safeway, anyway. Enjoy!

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,743
    • Most Online (within 30 mins)
      7,748

    MistyMoon
    Newest Member
    MistyMoon
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):




  • Who's Online (See full list)


  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Theresa2407
      Maybe you have a low  intolerance to Wheat.   Rye, Barley and Malt are the gluten in Celiac disease.  It has always been stated Wheat and Gluten, not just a Wheat intolerance.  Barley will keep me in bed for (2) weeks.  Gut, Migrains, Brain fog, Diahrea.  It is miserable.  And when I was a toddler the doctor would give me a malt medicine because I always had Anemia and did not grow.  Boy was he off.  But at that time the US didn't know anyone about Celiac.  This was the 1940s and 50s.  I had my first episode at 9 months and did not get a diagnosis until I was 50.  My immune system was so shot before being diagnoised, so now I live with the consequences of it. I was so upset when Manufacturers didn't want to label their products so they added barley to the product.  It was mostly the cereal industry.  3 of my favorite cereals were excluded because of this. Malt gives me a bad Gut reaction.
    • Gigi2025
      Thanks much Scott.  Well said, and heeded.   I don't have Celiac, which is fortunate.
    • Scott Adams
      Do you have the results of your endoscopy? Did you do a celiac disease blood panel before that?  Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      It is odd that your Tissue Transglutaminase (TTG) IgA level has bounced from the "inconclusive" range (7.9, 9.8) down to a negative level (5.3), only to climb back up near the positive threshold. This inconsistency, coupled with your ongoing symptoms of malabsorption and specific nutrient deficiencies, is a strong clinical indicator that warrants a more thorough investigation than a simple "satisfactory" sign-off. A negative blood test does not definitively rule out celiac disease, especially with such variable numbers and a classic symptomatic picture. You are absolutely right to seek a second opinion and push for a referral to a gastroenterologist. A biopsy remains the gold standard for a reason, and advocating for one is the most direct path to getting the answers you need to finally address the root cause of your suffering. Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      There is a distinction between gluten itself and the other chemicals and processing methods involved in modern food production. Your experience in Italy and Greece, contrasted with your reactions in the U.S., provides powerful anecdotal evidence that the problem, for some people, may not be the wheat, but the additives like potassium bromate and the industrial processing it undergoes here. The point about bromines displacing iodine and disrupting thyroid function is a significant one, explaining a potential biological mechanism for why such additives could cause systemic health issues that mimic gluten sensitivity. It's both alarming and insightful to consider that the very "watchdog" agencies meant to protect us are allowing practices banned in many other developed countries. Seeking out European flour and your caution about the high-carb, potentially diabeticgenic nature of many gluten-free products are excellent practical takeaways from your research, but I just want to mention--if you have celiac disease you need to avoid all wheat, including all wheat and gluten in Europe.
×
×
  • 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.