Jump to content
  • 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

Andy Capp's Hot Fries?


jjc

Recommended Posts

jjc Contributor

Just wondered if anyone knows if Andy Capp's hot fries are gluten free. I know that they used to contain hydrolyzed wheat gluten , but while I was at the grocery store today, I decided to read the ingredients label out of curiosity, and I didn't see any wheat ingredients listed. The label now says "contains milk". So..does anyone know if these are safe now?


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



Celiac.com Sponsor (A8-M):



jjc Contributor

Anyone know?

kareng Grand Master

I'm not familiar with them but look at the ingredients, website, maybe email or call the company.

  • 7 years later...
newyorkyankz Newbie

Responding to a real old thread, but figured i'd share.  Response from today 11.27.17

 

Hello David,
 

Thank you for your email regarding our ANDY CAPP'S Cheddar Fries. This product does not contain wheat but has not been tested to validate that it is gluten free.
 

We understand how important it is for people who have been medically diagnosed with gluten sensitivity to obtain accurate information about our food to help plan their meals and diets. We continue to look for ways to meet the dietary needs of our consumers.

Since wheat is a major food allergen, if it is used in the product, it will be listed in the "contains" statement following the ingredients list. The flour used in many of our products is wheat flour, and you should avoid these products if you have gluten sensitivities. If any ingredient in the product includes rye or barley, it will be listed in parentheses immediately following the ingredient. Oats do not contain gluten, but they frequently have been exposed to wheat or barley and are not recommended for celiac patients. If Natural Flavors, Artificial Flavors, or Spices listed in the ingredients list contain wheat, rye or barley, these ingredients will be listed in parenthesis immediately following the ingredient. Some fermented or distilled products such as vinegar may be derived from wheat. Most of the vinegar in our products is distilled, and through the distilling process protein gluten is removed.

The following brands are validated as gluten-free with gluten-free printed on their labels:
Egg Beaters
Hunt's Tomatoes, Hunt's No Salt Added Tomato Sauce and No Salt Added Paste (excluding Hunt's Fire Roasted Diced Tomatoes 2700037800, Tomato Sauces, Tomato Paste, No Salt Added Resealable Tomato Sauce, Pasta Sauces and Ketchup)
Swiss Miss Cocoa
Healthy Choice Café Steamers: Cajun Style Chicken & Shrimp (7265500112), Café Steamers Beef Merlot (7265500102) and Café Steamers Homestyle Chicken & Potatoes (7265500118)
Popcorn: Act II microwave; Orville Redenbacher Popping Corn (kernels) and microwave; Jiffy Pop
Pudding: Swiss Miss & Snack Pack Pudding and Juicy Gels, excludes those containing Tapioca
Poppycock - Pecan Delight, Original, Cashew
Crunch N Munch: Caramel, Buttery Toffee
Fiddle Faddle: Caramel, Buttery Toffee
Hebrew National: regular franks, reduced fat franks, bologna, lean bologna, salami, lean salami, corned beef, pastrami
Peter Pan Peanut Butter: all varieties
Tablespreads (tubs): Parkay, Blue Bonnet, Fleischmann's and Move Over Butter
Tablespreads (sticks): Parkay Blue Bonnet, Fleischmann’s
La Choy Original Sauce Marinade (4430012068) and La Choy Orange Ginger Sauce Marinade (4430012067)
La Choy Soy Sauce (Regular & Lite)
La Choy Sweet & Sour Sauce
Reddi-Wip: all varieties
David Seeds: all varieties

Below is a list of some of our other products that do not contain added gluten*
Wesson oils: all varieties
Hunt's Tomato Sauces (excludes pasta sauces)
Hunt's Tomato Paste
Ketchup: Hunt's all varieties
Ro*Tel Tomatoes

*These items have been identified as not containing gluten. They are not currently routinely tested to affirm they contain less than 20ppm gluten for a 'gluten-free' claim.

We always advise consumers who may have sensitivities to recheck the ingredient list on each package. Products are oftentimes reformulated, and the ingredients may change. If you have additional questions about your personal dietary needs, please consult your doctor or a registered dietitian.

Archived

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

  • 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. 0

      Celiac Friendly Sports Camps - Academy Camps - Virtual Open House

    2. 0

      Celiac Friendly Sports Camps - Academy Camps - Virtual Open House

    3. - Scott Adams commented on Nicky2925NZ's blog entry in Nicky2025BZ
      4

      GLUTEN EASE TABLETS DONT WORK

    4. - Sheila G. commented on Scott Adams's article in Diagnosis, Testing & Treatment
      8

      A Future Beyond the Gluten-Free Diet? Scientists Test a New Cell Therapy for Celiac Disease (+Video)

    5. - Peace lily commented on Scott Adams's article in Winter 2026 Issue
      12

      Can You Really Trust Gluten-Free Menus? What Every Celiac Needs to Know Before Eating Out

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      133,238
    • Most Online (within 30 mins)
      7,748

    tcpb
    Newest Member
    tcpb
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Who's Online (See full list)

    • There are no registered users currently online
  • Upcoming Events

  • Posts

    • trents
      Welcome to the celiac.com community, @McKinleyWY! There currently is no testing for celiac disease that does not require you to have been consuming generous amounts of gluten (at least 10g daily, about the amount in 4-6 slices of wheat bread) for at least two weeks and, to be certain of accurate testing, longer than that. This applies to both phases of testing, the blood antibody tests and the endoscopy with biopsy.  There is the option of genetic testing to see if you have one or both of the two genes known to provide the potential to develop celiac disease. It is not really a diagnostic measure, however, as 30-40% of the general population has one or both of these genes whereas only about 1% of the general population actually develops celiac disease. But genetic testing is valuable as a rule out measure. If you don't have either of the genes, it is highly unlikely that you can have celiac disease. Having said all that, even if you don't have celiac disease you can have NCGS (Non Celiac Gluten Sensitivity) which shares many of the same symptoms as celiac disease but does not involve and autoimmune reaction that damages the lining of the small bowel as does celiac disease. Both conditions call for the complete elimination of gluten from the diet. I hope this brings some clarity to your questions.
    • McKinleyWY
      Hello all, I was diagnosed at the age of 2 as being allergic to yeast.  All my life I have avoided bread and most products containing enriched flour as they  contain yeast (when making the man made vitamins to add back in to the flour).  Within the last year or so, we discovered that even whole wheat products bother me but strangely enough I can eat gluten free bread with yeast and have no reactions.  Obviously, we have come to believe the issue is gluten not yeast.  Times continues to reinforce this as we are transitioning to a gluten free home and family.  I become quite ill when I consume even the smallest amount of gluten. How will my not having consumed breads/yeast/gluten for the better part of decades impact a biopsy or blood work?  I would love to know if it is a gluten intolerance or a genetic issue for family members but unsure of the results given my history of limited gluten intake.   I appreciate the input from those who have gone before me in experience and knowledge. Thank you all!
    • trents
      I know what you mean. When I get glutened I have severe gut cramps and throw up for 2-3 hr. and then have diarrhea for another several hours. Avoid eating out if at all possible. It is the number one source of gluten contamination for us celiacs. When you are forced to eat out at a new restaurant that you are not sure is safe, try to order things that you can be sure will not get cross contaminated like a boiled egg, baked potatos, steamed vegies, fresh fruit. Yes, I know that doesn't sound as appetizing as pizza or a burger and fries but your health is at stake. I also realize that as a 14 year old you don't have a lot of control over where you eat out because you are tagging along with others or adults are paying for it. Do you have support from your parents concerning your need to eat gluten free? Do you believe they have a good understanding of the many places gluten can show up in the food supply?
    • Peace lily
      Okay went online to check green mountain k cups .It was said that the regular coffees are fine but they couldn’t guarantee cross contamination.with the flavors. im trying to figure out since I eliminated the suyrup so far so good. I’m hoping. thanks it feels good to listen to other people there views.
    • Teaganwhowantsanexpltion
      Thank you I will i have been on a strict gluten free diet ever since I got diagnosed but sometimes places lie about there food so there r some things that do get contaminated which causes me to throw up on end for several hours until I can't hold myself up anymore 
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.