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

Updated gluten-free List Heinz, Ore-Ida, Classico, Delimex


Darissa

Recommended Posts

Darissa Contributor

I contacted Ore-Ida yesterday and they sent me an updated list of all of their gluten free products. Its nice to have a list, but as always, remember to read ingredients as they can change. It is a long list. Ya!

Here is a copy of my email.

March 10, 2010 Dear Darissa, Thank you for your interest in Heinz Products. We certainly understand how difficult it can be to find foods that meet the requirements of a restricted diet. As you requested, the following is a listing of all of our products that do NOT have gluten containing ingredients. If the product you asked about is not on this list, then it may contain gluten containing ingredients. Also, please note that recipes can change without notice. Therefore, we recommend you always check the ingredient statement on the label.

HEINZ PRODUCTS:Heinz BBQ Sauces (Original, Chicken & Rib, Garlic, Honey Garlic Only)Heinz Chili Sauce (All Varieties)Heinz Cocktail Sauce (All Varieties)Heinz Horseradish SauceHeinz KetchupHeinz Organic KetchupHeinz Reduced Sugar KetchupHeinz No-Sodium Added KetchupHeinz Hot Ketchup Heinz Mustard (All Varieties) Heinz Pickles (All Varieties)Heinz Peppers (All Varieties) Heinz Relish (All Varieties) Heinz Sloppy Joe SauceHeinz Tartar SauceHeinz Traditional Steak Sauce Heinz Worcestershire SauceHeinz Vegetarian Beans Heinz Distilled White Vinegar Heinz Red Wine VinegarHeinz Apple Cider Vinegar Heinz Apple Cider Flavored VinegarHeinz Red Wine Vinegar Heinz Garlic Wine Vinegar

Jack Daniel's BBQ Sauces (Original #7, Honey Smokehouse, Hickory Brown Sugar, Spicy BBQ Only)Jack Daniel's EZ Marinader -- Teriyaki, Garlic & Herb, SteakhouseJack Daniel's Steak Sauce (Both Varieties)Lea & Perrins White Wine MarinadeLea & Perrins Worcestershire Sauce (All Varieties)Lea & Perrins Traditional Steak SauceTGI Fridays Salsa (All Varieties)

CLASSICO PRODUCTS:Classico Red Sauces (All Varieties)Classico Alfredo Sauces (All Varieties)Classico Pesto Sauces (All Varieties)Classico Bruschetta (All Varieties)

DELIMEX PRODUCTS: UPC CODE: PRODUCT NAME: 1769600019 Tamales, 12 ct. Delimex Chicken & Cheese1769600024 Tamales, 6 ct. Delimex Beef1769600028 Taquitos, 25 ct. Delimex Beef 1769600029 Taquitos, 25 ct. Delimex Chicken 1769600048 Taquitos, 36 ct. Delimex Beef 1769600095 Taquitos, 12 ct. Delimex Beef 1769600096 Taquitos, 12 ct. Delimex Chicken 1769600155 Tamales, 15 ct. Costco Beef 1769600159 Tamales, 20 ct. Delimex Beef, Costco 1769600180 Taquitos, 60 ct. Delimex Beef 1769600186 Taquitos, 60 ct. Sam's Club Beef 1769600214 Taquitos, 25 ct. Delimex 3-Cheese 1769600565 Tamales, 20 ct. Beef, Sam's Club 1769600684 Taquitos, 66 ct. Costco Beef 1769600685 Taquitos, 66 ct. Costco Chicken 1769600315 Taquitos, 50 ct. Delimex Beef1769600316 Taquitos, 50 ct. Delimex Chicken1769602630 Taquitos, 50 ct. Delimex Chicken Grande1769602640 Taquitos, 50 ct. Delimex Beef Grande1769600189 Taquitos, 60 ct. Delimex Chicken

ORE-IDA PRODUCTS:UPC CODE: PRODUCT NAME:13120XXXXX- ALL VARIETIES of Ore-Ida


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



Celiac.com Sponsor (A8-M):



kareng Grand Master

Thanks! Very helpful. :P

  • 8 months later...
LoverofLea&Perrins Newbie

Heinz has descrated the name of Lea & Perrins by using fructose corn sirrup in the "new" Leal& Perrins Worcestershire Sause - Roasted Garlic! Yuck! Why did they have to use fructose? In other products the lack of the use of fructose is being promoted.

I purchase two of these, one to give to a friend.

Then when home, I read the ingredients..yuck! Fructose!

They did not have to do this.

This is very disappointing.

Heinz has beshmirched the name of Lea & Perrins!

Yuck!

  • 1 year later...
Celiac Ninja Enthusiast

This may be due to pregnancy but I just ate about two cups of the golden french fries by Heinz and they made me swell so badly last night that I could not lay down. My guts were swollen and bulging out from under my ribs, I seriously hope that wasn't from gluten, but that is all I had last night. Everything else was fine that day until the fries. There was salt on the fries but that was as complicated as it got. Poor baby totally ran out of room last night and neither of us got any sleep.

I hope that Heinz isn't changing the oils that they use to make the fries in, the oils must be gluten free and not cross contaminated in order to be safe. I am extremley sensative and my sypemtoms are notorious for finding the smallest amount of gluten in anything.

Keep it picky Heinz, were counting on you.

Otherwise I'm gonna make my own french fries at home.

  • 3 years later...
Carri Newbie

I have eaten ole ida hashbrowns twice since going gluten-free. Both times I've gotten sick. The first time I  thought I may have been cross contaminated , but  this last time I know that I wasn't. The website says gluten-free, but the package doesn't.  My body says that they're not.  So I guess I'll be making my own from now on. 

Sunny99 Newbie

ole ida hashbrowns I believe has Added Flour.  

kareng Grand Master
56 minutes ago, Sunny99 said:

ole ida hashbrowns I believe has Added Flour.  

I have bought them and they are labelled gluten-free.  I have gotten the little cut up squares and the shredded kind.  

 

I am am in the US, so it could be different in another country.


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



Celiac.com Sponsor (A8-M):



Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      130,294
    • Most Online (within 30 mins)
      7,748

    Dianr
    Newest Member
    Dianr
    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

    • max it
    • cristiana
      My chest pain has been caused by costochondritis, as well as times when iron supplements has given me such bad bloating it has put pressure on my back and chest, and reflux can do the same. Also, along the lines of Wheatwacked's suggestion above, is it possible you had an injury to your chest/ribs way back that is being set off by either some sort of gastrointestinal bloating/discomfort? I distinctly remember really hurting a rib over forty years ago when I misjudged a wall and thought it was just behind me but in fact it wasn't.  I fell badly against the wall and I think I cracked a rib then.  For some strange reason I didn't tell anyone but I think had I gone to hospital an X-ray would have revealed a fracture. I think that rib has not been right since and I am sure that bloating makes it worse, as well as heavy lifting.
    • Dora77
      Sorry for the long post. I’m 18, and I was diagnosed with celiac disease and type 1 diabetes (T1D). My transglutaminase IgA was >128 U/mL, EMA IgA positive twice, and I’m HLA-DQ2 and DQ8 positive. I’ve been completely asymptomatic since diagnosis, even when I cheated with gluten sometimes in the past and used to eat out(2-5 years ago) I don’t get the typical celiac reactions, which makes it really hard to know when (or if) I’ve been glutened. But for the past year, I’ve been the most strict with my diet, and that’s also when a bunch of new issues started. I eat completely glutenfree, never eat out, dont eat food that says „may contain gluten“.   Current Health Problems • Floating, undigested stools for over a year now. Dont think its related to celiac as it was like this since im 17 and not 13-16( i got diagnosed at 13). • Chronic back pain started gradually, worsens with movement, lots of cracking/popping sounds. Been ongoing for a year now. First noticed in the gym. • Abdominal bulge on the right side, not painful but seems to be getting slightly bigger. Doctor didn’t find a hernia on ultrasound, but it was done lying down (I’ve read those can miss hernias). Noticed it like 6 months ago, couldve been there longer. • extremely dry and mildly swollen hands (this started before I started excessive hand-washing), and bloated face. • Signs of inattentive ADHD (noticed over the past 3 years), now combined with severe OCD focused on contamination and cross-contact. • Growth/puberty seemed to started after going gluten-free. Before that I was not developing. Dont know if any of these are because of celiac as my dad doesnt have those and he is a lot less strict gluten-free then me. I also had pancreatic elastase tested four times: values were 46 (very low), 236, 158, and 306 (normal). Gastroenterologist said one normal value is enough and I don’t have EPI. Family doctor prescribed Kreon anyway (after I pushed for it), and I just started taking 1 capsule (10,000 units) with meals 2 days ago, but couldn‘t see effects yet because I’ve been constipated the last few days. Maybe because of thyroid. I don’t have Hashimoto’s. No thyroid antibodies. But I took levothyroxine for slightly low FT4 levels. My thyroid levels fluctuated between borderline low and low-normal. And recently lowered my dose so that may have caused the constipating. I probably didn’t need it in the first place, and am thinking about stopping it soon.   Current Diet Right now, I only eat a very limited set of “safe” foods I prepare myself: • Gluten-free bread with tuna or cheese • Milk and cornflakes • gluten-free cookies/snacks • Bananas (the only fruit I trust right now) I rarely eat other fruits or vegetables, because I’m scared of contamination. My dad, who also has celiac but doesn’t care about CC, buys fruits, and he might’ve picked them up right after handling gluten bread. That makes me feel unsafe eating them. Even fruit at stores or markets feels risky because so many people with gluten on their hands touch them.   My Home Situation (Shared Kitchen) We’re a family of 5. Only my dad and I have celiac. He eats glutenfree but doesn’t care about CC and sometimes (but rarely) cheats. My mom and siblings eat gluten bread at every meal. My mom is honest (so if i ask her to be cautious, she most likely would try to), but doesn’t seem to understand how serious celiac is. She: • Stopped using gluten flour • only cooks gluten-free meals (but they still heat up gluten bread and also cook gluten noodles) • Keeps separate butter/jam/jars for me • Bought me a stainless steel pan Bu we didn’t replace old wooden utensils, cutting boards, or other pans. The new they bought me pan was even carried home in a shopping bag with gluten bread in it, which triggered my OCD. It also has a rubber handle and I’m scared it might still hold onto gluten. Even if it’s washed well, it’s stored next to other pans that were used for gluten food/bread. Our kitchen table is used for eating gluten bread daily. My mom wipes it but not with soap. I’m scared tiny particles remain. If she made gluten-free bread dough on a board at the table, I’d still worry about cross contmaination contamination even with something under the dough and on the table as at one point the dough would probably touch the table. So I stopped eating anything she makes.   I know OCD is making it worse, but I can’t tell how much of my fear is real and how much is anxiety. Examples: • I wash my hands 20–30 times a day — before eating, after touching anything at home or outside, after using my phone/laptop. • I don’t let others touch my phone, and I’m scared to use my laptop because friends at school or my brother (who eat gluten) have touched it. And it annoys me a lot when others touch my stuff and feels like it got contaminated and is unsafe instantly. • I stopped eating while using my phone or laptop, afraid of invisible gluten being on them. • I wash my hands after opening food packaging (since it was on store cashier belts where gluten food is placed). • I avoid sitting anywhere except my bed or one clean chair. • I won’t shake hands with anyone or walk past people eating gluten. • At school, when switching classes, I wash my hands before getting out my laptop, again before opening it, etc. • I open door knobs with my elbows instead my hands   Job Concerns (Powder Coating, Sandblasting, Etc.) I’m working a temporary job right now that involves: • Powder coating • Sandblasting • Wet spray painting • Anodizing There’s also a laboratory. I don’t need this job, and my OCD makes me believe that dust or air particles there might contain gluten somehow. Should I quit?   Doctors Haven’t Helped My family doctor told me: “Asymptomatic celiac isn’t serious, if you have no symptoms, your intestines won’t get damaged, so you don’t need a gluten-free diet.” I knew that was wrong, but he wasn’t open to listening. I just nodded and didn‘t argue. My gastroenterologist (who’s also a dietitian) said: „If your antibodies are negative, there’s no damage. It might even be okay to try small amounts of gluten later if antibodies stay negative.“ Also said, pepper that says “may contain gluten” is fine if it only contains pepper. She was more informed than my family doctor but didn’t seem to fully understand celiac either.   Questions I Need Help With 1. Is it realistically safe to eat food my mom cooks, if we get separate pans/ and boards even if gluten is still used in the same kitchen? There will always be low risk of cc chances like that she will still touch stuff that was touched by her and my siblings after they ate gluten. And as there are gluten eaters in the house and she also prepares and eats gluten. So would opening the fridge then getting the food and touching the food be okay? So basically what i am doing, washing my hands multiple times while preparing food, she would only wash it once before, then touch anything else (for example water tap or handles) that were touched with gluteny hands, then also touch the food. I dont know if I ever could feel safe, I could try telling her how important cc really is. And I trust her so she wouldnt lie to me then be careless about cc, but idk how safe it really can be if she and everyone else keeps eating gluten and touching stuff in the house after eating. 2. Do I need to worry about touching doorknobs, fridge handles, light switches, etc. that family members touched after eating gluten? What about public places like bus handles or school desks? Or like if i went to the gym, I would be touching stuff all the time, so there will be small amounts of gluten and those would get transferred on my phone if I touch my phone while in the gym. But I want to knos if it would be enough to do damage. 3. Is an endoscopy (without biopsy) enough to tell if my intestines are healed? I’d pay privately if it could help and if i dont get a refferal. Or do i need a biopsy? 4. Could my job (powder coating, sandblasting, etc.) expose me to gluten or damage my intestines through air/dust? 5. Do I need certified gluten-free toothpaste, hand soap, shampoo, or moisturizer? (For example: Vaseline and Colgate don’t contain gluten ingredients but say they can’t guarantee it’s gluten-free.) 6. Is spices like pepper with “may contain traces of gluten” safe if no gluten ingredients are listed? Or does everything need to be labeled gluten-free?  7. Is continuing to only eat my own food the better choice, or could I eventually go back to eating what my mom cooks if she’s careful? 8. is cutlery from dishwasher safe if there are stains? Stuff like knives is used for cutting gluten bread or fork for noodles etc. I often see stains which i dont know if its gluten or something else but our dish washer doesnt seem to make it completely clean. 9. I wash my hands multiple times while preparing food. Do i need to do the same when touching my phone. Like if i touch the fridge handle, I wash my hands then touch the phone. I dont eat while using my phone but i leave it on my bed and pillow and my face could come in contact with where it was.  10. Do i need to clean my phone or laptop if theyve been used by people who eat gluten? Even if no crumbs fall onto my keybaord, i mean because of invisible gluten on their fingers. 11. Does medication/supplements have to be strictly glutenfree? One company said they couldn‘t guarantee if their probiotics don’t contain traces of gluten.  12. I had bought supplements in the past, some of them say glutenfree and some of them dont(like the brand „NOW“ from iherb). I bought them and used them when i wasnt washing my hands so often, are they still safe? As I touched and opened them after touching door knobs, water taps etc. It was like a year ago when i bought those and even though i was eating gluten-free, I never worried about what i touch etc. I know this post is long. I’m just extremely overwhelmed. I’m trying to protect myself from long-term health damage, but the OCD is destroying my quality of life, and I honestly don’t know what’s a reasonable level of caution anymore. Thanks for reading.
    • lmemsm
      I've been making a lot of black bean brownies lately because it's one of the few gluten free dessert recipes that actually tastes palatable.  I've also seen chocolate cake recipes with black beans.  Someone mentioned a cookie recipe using lentils in place of flour.  Just wondering if anyone's run across any tried and true recipes using beans, lentils or peas for desserts?  I've seen a lot of recipes for garbanzo flour but I'm allergic to garbanzo beans/chickpeas.  Was wondering if adzuki or pinto beans might be useful in replacing some or all of the flour in baking.  Since gluten free flours can be crumbly was hoping the beans might help produce a better, less crumbly consistency.  Any recommendations for recipes?  Thanks.
    • lmemsm
      I've seen a lot of recipes for chia pudding, so I decided to make some with chia, water, cocoa and honey.  Didn't like the taste, so I added ground sunflower and ground pumpkin seed to it.  It tasted okay, but came out more like frosting that pudding.  I used to make pudding with tapioca starch, milk powder, water and sugar.  It came out very good but I haven't figured out what to use to replace the milk powder to make it dairy free.  Most starches will work in place of tapioca starch but quantity varies depending on the type of starch.  If I didn't add enough starch to get a pudding consistency, I'd add gelatin as well to fix it.  Avocado and cocoa makes a good dessert with a pudding like consistency.  Unfortunately, I have a bad reaction to avocados.
×
×
  • Create New...