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

Mayonaisse

momxyz

By momxyz
in Gluten-Free Recipes & Cooking Tips

Recommended Posts

momxyz Contributor
momxyz
Posted

God Bless my mother in law...

since her husband died a key joy in her life is cooking for us. My daughter and i are fairly new to the gluten free lifestyle. She is getting it that we need to avoid wheat, which is really cool.

Today she gave us this luscious potato salad. (See, she gets it that we can eat potatoes!)

Question: are commercially prepared mayonaisses inherently gluten free?

We don't currently have any mayonnaise in the house, so I don't have a label to analyze.

I had one bite (couldn't help myself) but won't eat more til I find the answer!

(Got brown rice already cooked for my sides at supper)

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

Celiac.com Sponsor (A8-M):


Lisa Mentor
Lisa
Posted

Mayo usually has simple ingredients. I don't know of one that contains gluten.

However, you should be careful with cross contamination. After spreading a sandwich with mayo and double dipping, leaves it contaminated for those with Celiac.

momxyz Contributor
momxyz
Posted
  • Author
Mayo usually has simple ingredients. I don't know of one that contains gluten.

However, you should be careful with cross contamination. After spreading a sandwich with mayo and double dipping, leaves it contaminated for those with Celiac.

thanks momma goose! that is helpful.

Dada2hapas Rookie
Dada2hapas
Posted

Having glutenoid wife & kids who like to make their own sandwiches, I really like mayo in squeeze bottles. :D

However, you should be careful with cross contamination. After spreading a sandwich with mayo and double dipping, leaves it contaminated for those with Celiac.
lovegrov Collaborator
lovegrov
Posted

I would agree that commercial mayo is gluten-free, but CC is a problem if others are also using it from a jar.

richard

momxyz Contributor
momxyz
Posted
  • Author

Thanks all for your timely replies. I didn't eat anymore of it after the issue of cross contamination was pointed out! My mother in law is not a big sandwich eater, so it is likely to be ok, but I just don't know. Hubby will get to eat it all!

When my husband does buy mayo, he does get it in the squeeze bottles, so we'll be safe at home.

Dada2hapas Rookie
Dada2hapas
Posted

What about pickles, frequently used in potato salad? Are all dill pickles gluten free? Anyone know current guidelines for ingredient listing?

If it doesn't say "distilled vinegar", could "vinegar" possibly mean there could be "malt vinegar" in the product, or does malt vinegar have to be listed if it's used?

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

Celiac.com Sponsor (A8-M):


momxyz Contributor
momxyz
Posted
  • Author
What about pickles, frequently used in potato salad? Are all dill pickles gluten free? Anyone know current guidelines for ingredient listing?

If it doesn't say "distilled vinegar", could "vinegar" possibly mean there could be "malt vinegar" in the product, or does malt vinegar have to be listed if it's used?

fortunately for me, my MIL's potatoe salad is pretty basic, potatoes, onions or scallions, salt pepper a spice or two. but yes, the info on pickles would be helpful, for social situations where another recipe might be encountered!

OptimisticMom42 Apprentice
OptimisticMom42
Posted

Just wanted to add that for us soy and dairy free celiacs the Helman's Canola Mayo is pretty OK.

Lisa Mentor
Lisa
Posted

I should think that most pickles would be gluten free. But, always read labels.

psawyer Proficient
psawyer
Posted
If it doesn't say "distilled vinegar", could "vinegar" possibly mean there could be "malt vinegar" in the product, or does malt vinegar have to be listed if it's used?

Malt vinegar will always be labeled as "Malt Vinegar." The single word "vinegar" refers to distilled vinegar made from corn or apples. Wine vinegar will be so labeled--it is gluten-free.

irish daveyboy Community Regular
irish daveyboy
Posted
Mayo usually has simple ingredients. I don't know of one that contains gluten.

However, you should be careful with cross contamination. After spreading a sandwich with mayo and double dipping, leaves it contaminated for those with Celiac.

Hi Momma Goose,

I have come across some Organic Mayonnaise products that contain Wheat Syrup ??

.

You may not be familiar with these brands (scroll down to ingredients)

.

Open Original Shared Link

.

Open Original Shared Link

.

It is not safe to assume that ALL Mayonnaise is Gluten Free.

.

Here an article about a food stabilizer derived from wheat used in Egg Free Dressings maybe Mayo ??

.

Open Original Shared Link

.

Best Regards,

David

Dada2hapas Rookie
Dada2hapas
Posted

Thank you kindly. It's good to know.

Malt vinegar will always be labeled as "Malt Vinegar." The single word "vinegar" refers to distilled vinegar made from corn or apples. Wine vinegar will be so labeled--it is gluten-free.

Archived

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

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


  • Member Statistics

    • Total Members
      131,216
    • Most Online (within 30 mins)
      7,748
    billiam3some
    Newest Member
    billiam3some
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Scott Adams
      My mo,ther married a bread making when I was 4

      By Scott Adams · Posted

      Your story is a powerful and heartbreaking testament to the profound damage that can be caused by undiagnosed celiac disease and the profound pain of not being believed or supported by family. It is sadly a common narrative within the celiac community to have suffered for years, even decades, while autoimmune conditions stack up, all while being dismissed. To answer your core question: yes, living in a environment with significant, constant gluten exposure, especially from airborne flour in a home where milling and baking occurred, would have created a perpetual state of autoimmune activation for you, even beyond the direct ingestion. This chronic exposure is strongly linked to the development and exacerbation of the very autoimmune disorders you describe—Migraines, Meniere's, Hashimoto's, and more. Your body was under constant attack, and the lack of care and understanding from your family compound that trauma significantly. It is not your fault. Many in the community share similar stories of a cascade of illnesses finally explained by a celiac diagnosis, often coming too late to prevent irreversible damage. While I cannot speak to the legal aspects of your inheritance situation, your experience with the medical neglect and the lasting impact of your childhood environment is deeply valid and shared by others who understand this unique type of suffering. Thank you for having the courage to share your truth. Celiac.com has published a book on our site by Jean Duane PhD called Gluten-Centric Culture, which covers many of the social aspects of having celiac disease: This chapter in particular covers issues around eating with family and others - Gluten-Centric Culture: Chapter 5 - Grabbing A Bite Together:    
    • Scott Adams
      7yo struggling!

      By Scott Adams · Posted

      It's incredibly tough to watch a young child grapple with the frustration and sense of deprivation that comes with a restrictive diet, and your empathy for her is the first and most important step. At seven, children are deeply focused on fairness, and her feelings are completely valid. To support her mental health, shift the narrative from "missing out" to "empowered choice." Instead of "you can't have that," use language like "we choose these safe foods so your tummy feels happy and strong." Involve her directly in her own care; let her be the "Gluten-Free Detective" at the grocery store, picking out exciting new treats, or make her the head chef in baking a special dessert that everyone gets to enjoy. When eating out, empower her by having her call the restaurant ahead to ask about safe options (with your help), making her feel in control rather than a passive victim. Acknowledge her feelings—"It's okay to feel sad that you can't have the roll, I sometimes feel that way too"—and then immediately pivot to a positive action, like unwrapping the special brownie you brought just for her. This combination of validation, involvement, and reframing turns a limitation into a shared family challenge where she feels supported, capable, and loved.
    • Scott Adams
      Rice Flakes

      By Scott Adams · Posted

      I know that Shiloh Farms makes this product, but I don't think it is labeled gluten-free.
    • Scott Adams
      Food Allergies

      By Scott Adams · Posted

      Many people with celiac disease, especially those who are in the 0-2 year range of their recovery, have additional food intolerance issues which could be temporary. To figure this out you may need to keep a food diary and do an elimination diet over a few months. Some common food intolerance issues are dairy/casein, eggs, corn, oats, and soy. The good news is that after your gut heals (for most people who are 100% gluten-free this will take several months to two years) you may be able to slowly add some these items back into your diet after the damaged villi heal. This article may be helpful:    
    • Scott Adams
      Diagnosis and further testing Celiac

      By Scott Adams · Posted

      It's strange to see two very different results in what appears to be a single blood test--one is positive and one is negative for a celiac disease test. Are these results separated by time? This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease. One test that always needs to be done is the IgA Levels/Deficiency Test (often called "Total IGA") because some people are naturally IGA deficient, and if this is the case, then certain blood tests for celiac disease might be false-negative, and other types of tests need to be done to make an accurate diagnosis. The article includes the "Mayo Clinic Protocol," which is the best overall protocol for results to be ~98% accurate.    
×
×
  • Create New...