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

Question About 'cheese Puffs'

RelentlessX

Recommended Posts

RelentlessX Newbie
RelentlessX
Posted

I recently bought some not so common brand of cheese puffs and I am unsure of if it's safe for me to eat. I cant find any website about this. So any help would be greatly appreciated!

The actual name of the brand is "Cheese Puffs" distributed by DeDinas/Franzak Ent Grand Rapids MI. The ingredients say corn meal, soybean oil and/or partially hydrogenated soybean oil, maltodextrin, whey, corn starch, cheddar and blue cheese (pasteurized milk, salt, annatto extract, cheese culture, enzymes), salt, butter (cream, water, salt), natual and artificial flavor, buttermilk, monosodium glutamate, Yellow 6, yellow 5 and yellow 5 lake.

Contains milk and soy ingredients.

That whey in it wont effect me will it? I know it's wheat, barley, oats and rye but could whey cause the same pains?

Thanks for any help! I'm still fairly new to label reading and any advice about this will help immensely!

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

Celiac.com Sponsor (A8-M):


Lisa Mentor
Lisa
Posted

Looks free of gluten. Enjoy!

Whey is diary related. It might be better to eat simply for a few weeks. Meats, seafood, veggies, fruit, rice or potatoes. Stay away from processed foods for a while. ( but that does not mean that they will hurt you - it just give your body a break).

hez Enthusiast
hez
Posted

Whey is dairy not gluten. They "read" safe however that does not mean they are gluten-free. I would try searching the internet to see if anyone else has contacted the manufactuar.

Hez

Olivegirl Newbie
Olivegirl
Posted

I think maltodextrin can be wheat derived (although not entirely sure!).

ravenwoodglass Mentor
ravenwoodglass
Posted

I have learned the hard way to call a maker whenever I see the words 'natural flavors'. Most times the item is safe but at times barley malt can be hidden in the flavoring. Other than that I would want to know if the company makes gluten containing items on the same lines since I am very sensitive to CC.

ciavyn Contributor
ciavyn
Posted

Maltodextrin is considered gluten free. In the US it is derived from corn; in the Europe, they get it from wheat, but even then they claim it is gluten free after all the processing (gotta love the McD's argument). I've never had any problem with it.

Nor-TX Enthusiast
Nor-TX
Posted

I recently found a great cheese/type of snack. They are called Chester's Snacks - right beside Cheetos. The butter flavored corn puffs are gluten free, Casein and Lactose free, onion free and Parve meaning they have no dairy. Be forewarned though, you may need to purchase more than one bag because they literally melt in your mouth the way cheese puffs do and you can go through a bag in one episode of Fringe.

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.

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. Scott Adams
      - Scott Adams replied to Babygirl877's topic in Coping with Celiac Disease
      5

      Recently diagnosed with Celic disease

      If you replace the gluten products you normally ate with gluten-free versions, and I mean the breads, be careful, as many gluten-free products can be high in calories and low in nutrients (high carb).
    2. Scott Adams
      - Scott Adams replied to ErinV's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      6

      Decreasing tTiga?

      If was eating less gluten between tests, it could account for the change in test results to false negative, but given all you shared celiac disease is the most likely explanation. I also would try to avoid an endoscopy done on a child, especially given the positive blood test results along with symptoms when she eats gluten (tiredness is definitely one...
    3. Babygirl877
      - Babygirl877 replied to Babygirl877's topic in Coping with Celiac Disease
      5

      Recently diagnosed with Celic disease

      Thank you I know I will be ok and it’s a journey but I think gluten free lifestyle will help me with a little weight loss as well cause I struggle with this everyday. We don’t know what’s gonna be thrown at us.
    4. ErinV
      - ErinV replied to ErinV's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      6

      Decreasing tTiga?

      Thanks for the information. I get not using a biopsy to diagnosis. In fact, when we had the original biopsy done, my husband and I were very hesitant and didn't understand the need for it. The doctor kept telling us it was the only way to diagnosis Celiac, yet also said there's no other diagnosis that would have given her positive EMA-IgA and tTG-IgA results...
    5. Scott Adams
      - Scott Adams replied to CJF's topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      Gluten free flours

      It’s tough when dietary needs collide like this—you’ve mastered gluten-free baking, only to hit another hurdle with your husband’s potato allergy! Since you prefer smoother textures (and oat flour is hit-or-miss), here are a few potato-free flour/blend options to try: Cup4Cup (Multipurpose or Wholesome blend) – Their standard version is cornstarc...
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      128,586
    • Most Online (within 30 mins)
      7,748
    mrjamiewatson
    Newest Member
    mrjamiewatson
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.1k
    • Total Posts
      71.1k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Scott Adams
      Recently diagnosed with Celic disease

      By Scott Adams · Posted

      If you replace the gluten products you normally ate with gluten-free versions, and I mean the breads, be careful, as many gluten-free products can be high in calories and low in nutrients (high carb).
    • Scott Adams
      Decreasing tTiga?

      By Scott Adams · Posted

      If was eating less gluten between tests, it could account for the change in test results to false negative, but given all you shared celiac disease is the most likely explanation.   I also would try to avoid an endoscopy done on a child, especially given the positive blood test results along with symptoms when she eats gluten (tiredness is definitely one of many symptoms). If her symptoms go away on a gluten-free diet, this is another indicator that she likely has celiac disease.     
    • Babygirl877
      Recently diagnosed with Celic disease

      By Babygirl877 · Posted

      Thank you I know I will be ok and it’s a journey but I think gluten free lifestyle will help me with a little weight loss as well cause I struggle with this everyday. We don’t know what’s gonna be thrown at us.
    • ErinV
      Decreasing tTiga?

      By ErinV · Posted

      Thanks for the information.  I get not using a biopsy to diagnosis.  In fact, when we had the original biopsy done, my husband and I were very hesitant and didn't understand the need for it.  The doctor kept telling us it was the only way to diagnosis Celiac, yet also said there's no other diagnosis that would have given her positive EMA-IgA and tTG-IgA results.  So, we didn't understand.  Her biopsy came back negative, but because she wasn't even 3 at the time, the dr said she didn't want to go too far down into her system, and it was possible the damage was there and just not biopsied.  So, still no clear answer, which was frustrating. I'm confused now though with these results.  Why did her EMA-IgA results suddenly come back negative after the first 3 tests all showed positive?  And why is her tTG-IgA going down?  Could it be as simple as lab error?  Does the actual number matter, or the fact that it is so positive tell us everything we need to know?  I don't want to scope her again.  She has no symptoms that we can pin point to Celiac, but also aren't sure of what we don't know.  Is her tiredness a symptom that we just aren't paying enough attention to?  If we decide these results are enough, and start taking away all gluten products, how will we know if it is truly Celiac?  Another bloodtest in 6 months with lower tTG-IgA numbers could mean the diet is working, but couldn't they also decrease on their own like they did this time?
    • Scott Adams
      Gluten free flours

      By Scott Adams · Posted

      It’s tough when dietary needs collide like this—you’ve mastered gluten-free baking, only to hit another hurdle with your husband’s potato allergy! Since you prefer smoother textures (and oat flour is hit-or-miss), here are a few potato-free flour/blend options to try: Cup4Cup (Multipurpose or Wholesome blend) – Their standard version is cornstarch-based, but avoid their ‘Plant-Based’ blend (has potato). Better Batter Original – Rice- and tapioca-based; great for cakes/cookies. Anthony’s Goods Cassava Flour – Neutral taste, works well in blends (try mixing with a bit of xanthan gum). Namaste Perfect Flour Blend – Tapioca/sorghum base, though some find it denser—might work for heartier bakes. If you’re up for DIY blends, arrowroot starch + sorghum or brown rice flour can mimic potato starch’s binding. Texture preferences are so personal, so it might take some experimenting—but I hope one of these clicks for you! Would love to hear what works if you give any a try. We also have some recipes for your own flour mixes here: https://www.celiac.com/celiac-disease/gluten-free-recipes/gluten-free-flour-mixes/ Happy baking!
×
×
  • Create New...