-
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
Gluten Free Bisquick At Publix
-
Get Celiac.com Updates:Support Celiac.com:
-
Celiac.com Sponsor (A17):
Celiac.com Sponsor (A17):
Celiac.com Sponsors (A17-M):
-
Recent Activity
-
-
- Scott Adams replied to Matthias's topic in Gluten-Free Foods, Products, Shopping & Medications5Unexpected gluten exposure risk from cultivated mushrooms
This is a really common area of confusion. Most natural cheeses (cheddar, Swiss, mozzarella, Parmesan, brie, camembert, and most blue cheeses) are inherently gluten-free, and you’re right that the molds used today are typically grown on gluten-free media. The bigger risks tend to come from processed cheeses: shredded cheese (anti-caking agents), cheese s...- 1
-
-
- Scott Adams replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications3
Desperately need a vitamin D supplement. I've reacted to most brands I've tried.
Kirkland brand (at Costco) is gluten-free and is 2,000 IU. -
- Matthias replied to Matthias's topic in Gluten-Free Foods, Products, Shopping & Medications5
Unexpected gluten exposure risk from cultivated mushrooms
Thanks a lot for your response! Can you maybe specify which kind of cheeses I should be cautious about? Camembert/Brie and blue cheeses (the molds of which are nowadays mostly grown on gluten-free media, though, so I've read, right?) or other ones as well? Also, I was under the impression that yeast is generally gluten-free if not declared otherwise... -
- Scott Adams replied to Matthias's topic in Gluten-Free Foods, Products, Shopping & Medications5
Unexpected gluten exposure risk from cultivated mushrooms
I agree with @trents, but thank you for bringing this up here!
-
-
Celiac.com Sponsor (A19):
-
Member Statistics
-
Celiac.com Sponsor (A20):
-
Celiac.com Sponsor (A22):
-
Forum Statistics
-
Total Topics121.6k
-
Total Posts1m
-
-
Celiac.com Sponsor (A21):
-
Who's Online (See full list)
-
Upcoming Events
-
0February 04, 2026 11:00 PM
Until
February 05, 2026 12:00 AM
-
0February 10, 2026 11:30 PM
Until
February 11, 2026 12:30 AM
-
0February 18, 2026 11:15 PM
Until
February 19, 2026 12:15 AM
-
-
Posts
-
-
By Scott Adams · Posted
This is a really common area of confusion. Most natural cheeses (cheddar, Swiss, mozzarella, Parmesan, brie, camembert, and most blue cheeses) are inherently gluten-free, and you’re right that the molds used today are typically grown on gluten-free media. The bigger risks tend to come from processed cheeses: shredded cheese (anti-caking agents), cheese spreads, beer-washed rinds, smoke-flavored cheeses, and anything with added seasonings or “natural flavors,” where cross-contact can happen. As for yeast, you’re also correct — yeast itself is gluten-free. The issue is the source: brewer’s yeast and yeast extracts can be derived from barley unless labeled gluten-free, while baker’s yeast is generally safe. When in doubt, sticking with whole, unprocessed cheeses and products specifically labeled gluten-free is the safest approach, especially if you’re highly sensitive. -
By Scott Adams · Posted
Kirkland brand (at Costco) is gluten-free and is 2,000 IU. -
Thanks a lot for your response! Can you maybe specify which kind of cheeses I should be cautious about? Camembert/Brie and blue cheeses (the molds of which are nowadays mostly grown on gluten-free media, though, so I've read, right?) or other ones as well? Also, I was under the impression that yeast is generally gluten-free if not declared otherwise. Is that false?
-
By Scott Adams · Posted
I agree with @trents, but thank you for bringing this up here!
-
Recommended Posts
Archived
This topic is now archived and is closed to further replies.