Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • 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

Cok And Serve Pie Mix

Synthia

Recommended Posts

Synthia Rookie
Synthia
Posted

hello

i was wondering if anyone knews of a vanilla cook & serve pudding and pie filling mix that is gluten free. i only saw one today and it cantained tartrazine( spelling may be a bit mixed up on that) which i read can cause reactions. i have a recipe for a pudding parfait and of course this is the main ingredient. i would need one that is sold in canada. i'm pregnant and i grave all the things my husband can't have so trying to find ways to make the things i want in a way that is safe for him( it just wouldn't be right for me to eat infront of him if he can't have it to)

thank you all for any suggestions you can come up with

Synthia

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

Celiac.com Sponsor (A8-M):


hannahp57 Contributor
hannahp57
Posted

I'm not sure what brand you were looking at... and i dont have any on hand to confirm it.

Either way I have used jello cook and serve and jello instant pudding without ever having gotten sick.

Open Original Shared Link

This link has a list of manufacturer's statements. Kraft about halfway down includes jello so that can confirm at least one safe mix. Other than that, I have never used another brand. Good luc in your search!

Synthia Rookie
Synthia
Posted
  • Author

thank you that was a big help i haven't looked at jello yet.

Synthia Rookie
Synthia
Posted
  • Author

so i'm such a blond... actually i guess i am. but the whole reason i didn't by the pudding mix stuff was because on one site it said people with celiac could react to tartrazine. then i found on this site that it is incat a safe ingredent :P however it is one that a lot of people will react to with hives and such so i guess for some it would be one to be aware of. the good thing is it has to be listed because.

thank you anyway though. i will actually be using the jello mix on because its just plain good to know that others can use it safely.

hannahp57 Contributor
hannahp57
Posted

dont feel too silly. i always thought msg was the same thing as gluten because i read somewhere that some people react. then i heard a few people on this site say it wasnt the same thing. so i have tried it a couple times to see if i am sensitive to it. i am so i still avoid it :P but at least now i know and wont tell others to avoid it if they dont have to

Archived

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

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


  • Member Statistics

    • Total Members
      130,246
    • Most Online (within 30 mins)
      7,748
    Kathleen weber
    Newest Member
    Kathleen weber
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • knitty kitty
      Hypothetical question about antibodies

      By knitty kitty · Posted

      @Zuma888, The antibodies produced in response to gluten are made in the intestines.  When the body is provoked sufficiently, the antibodies overflow out of the intestines and into the blood stream.  Once in the blood stream, the antibodies can be measured with tTg IgA tests.  Three grams of gluten per day for two weeks minimum is enough gluten to make you feel the symptoms of having been glutened, but the antibodies are not in sufficient quantity to be measured in the blood. Ten grams of gluten per day for a minimum of two weeks is required to get the anti gluten antibodies at a high enough level in the blood stream to be measured by tTg IgA tests. So, no, occasional cross contamination or (heaven forbid) intentional cheat days will not be sufficient for tTg IgA testing.  You will still be making antibodies which will still be causing inflammation and damage to the intestines and body.  Histamine is released as part of the immune response to gluten.  High histamine levels lead to food sensitivities, brain fog, and body aches.   The damage done to the gastrointestinal tract affects the absorption of essential vitamins and minerals.  Malabsorption of fats can cause changes in stools.  Insufficient absorption of vitamins and minerals can cause damage to other organs like the thyroid if it can't get enough Selenium, iodine, iron, zinc, and Thiamine.  Brain fog and fatigue can be caused by low Thiamine and other B Complex vitamins.  Vitamin D is needed to regulate the immune system.  One gene is all that's needed to develop Celiac disease.  I know a Celiac diagnosis is a change that can be difficult to get your head around.  Many people go through the five stages of grief.  One stage is "bargaining".  Sounds like you're stuck there.  Every little cheat counts to your detriment.  But sticking to a gluten free diet, makes every meal a success.   Read the comments below the article... Best wishes!  Keep us posted on your progress!
    • Scott Adams
      Hypothetical question about antibodies

      By Scott Adams · Posted

      No, I would not say this at all. If you were diagnosed with celiac disease and were gluten-free for a while, you could have gone into remission. Everyone's body is different, and some celiacs may be able to get regular contamination and not end up with damaged villi and positive antibody tests, while others who ingest tiny amounts will relapse and have full blown symptoms and flattened villi.  Only a full gluten challenge would reveal where you are at this point. 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
      Inflammation and Menier’s disease link?

      By Scott Adams · Posted

      The most common nutrient deficiencies associated with celiac disease that may lead to testing for the condition include iron, vitamin D, folate (vitamin B9), vitamin B12, calcium, zinc, and magnesium.  Unfortunately many doctors, including my own doctor at the time, don't do extensive follow up testing for a broad range of nutrient deficiencies, nor recommend that those just diagnosed with celiac disease take a broad spectrum vitamin/mineral supplement, which would greatly benefit most, if not all, newly diagnosed celiacs.      
    • Pablohoyasaxa
      Is it common to develop a wheat allergy in addition to Celiac Disease?

      By Pablohoyasaxa · Posted

      Great  post. The skin issue can be intolerable. I have been taking niacinamide for the past month and have improved with respect to the blistering lesions. 
    • knitty kitty
      Is it common to develop a wheat allergy in addition to Celiac Disease?

      By knitty kitty · Posted

      I've found taking Niacin Vitamin B 3 in the form that causes flushing (nicotinic acid) helps immensely to clear my skin.  The flushing is harmless and goes away the longer Niacin is taken.  The flushing (vasodilation in the skin) helps the body get rid of the tTg 3 IgA antibodies that cause the blisters.  TTg 2 IgA antibodies are found in the blood and are measured in diagnostic testing for Celiac.  People with Dermatitis Herpetiformis make tTg 3 as well as tTg 2 antibodies.  Niacin Vitamin B3 in the non flushing form niacinamide also works without the flushing, but takes a bit longer.   I also avoid foods containing high levels of iodine because iodine activates the tTg 3 IgA antibodies to become more active and make more blisters.  I avoid kelp (nori, seaweed) and crustaceans,  eggs, dairy products, and iodized table salt.   Niacinamide and Nicotinic acid are water soluble and harmless.  I'd much rather take Niacin than Dapsone with scary side effects.  
×
×
  • Create New...