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

What Should I Be Looking For In Salad Dressing?

lischro

Recommended Posts

lischro Apprentice
lischro
Posted

I'm still very new with gluten free, but pretty used to thoroughly reading ingredient labels since I have been a vegetarian for almost 10 years.

My question is- what should I look for, as far as gluten ingredients or "hidden" gluten containing ingredients in salad dressings and condiments (like mustard, ketchup, hot sauce etc...)

I feel like I never know what I'm reading unless it says at the bottom "contains wheat" or something obvious like "wheat flour."

Thanks!!

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

Celiac.com Sponsor (A8-M):


lovegrov Collaborator
lovegrov
Posted

I'm still very new with gluten free, but pretty used to thoroughly reading ingredient labels since I have been a vegetarian for almost 10 years.

My question is- what should I look for, as far as gluten ingredients or "hidden" gluten containing ingredients in salad dressings and condiments (like mustard, ketchup, hot sauce etc...)

I feel like I never know what I'm reading unless it says at the bottom "contains wheat" or something obvious like "wheat flour."

Thanks!!

In the U.S, wheat must be clearly listed as such. No guessing there. I can't remember the last time I've found a condiment with hidden gluten, and really almost none with gluten at all. They won't have rye or oats, which leaves barley, and in the mustards that I've seen with it, it's been clearly listed.

conniebky Collaborator
conniebky
Posted

In the U.S, wheat must be clearly listed as such. No guessing there. I can't remember the last time I've found a condiment with hidden gluten, and really almost none with gluten at all. They won't have rye or oats, which leaves barley, and in the mustards that I've seen with it, it's been clearly listed.

For salad dressings, I go straight to the Wish Bone. Theirs are clearly marked GLUTEN FREE - if they are

Matter of fact, they have 2 identical looking Ranches, one is marked gluten-free and one is not.

kareng Grand Master
kareng
Posted

Kraft has a coorporate policy to label clearly any gluten containing ingredients, so you can always feel safe with a Kraft product. I haven't seen any dressing that aren't gluten-free but We only use a few flavors. Have found that a lot of bottled marinades have wheat in them. Iguess to make them a little thicker.

Lisa Mentor
Lisa
Posted
Open Original Shared Link
Khara33 Newbie
Khara33
Posted

Kraft has a coorporate policy to label clearly any gluten containing ingredients, so you can always feel safe with a Kraft product. I haven't seen any dressing that aren't gluten-free but We only use a few flavors. Have found that a lot of bottled marinades have wheat in them. Iguess to make them a little thicker.

Stay away from blue cheese dressings, and a lot of imported/foreign mustards are not safe.

lischro Apprentice
lischro
Posted
  • Author

very helpful! thanks guys- what about when things say 'Natural Flavor'?

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

Celiac.com Sponsor (A8-M):


kareng Grand Master
kareng
Posted

Stay away from blue cheese dressings, and a lot of imported/foreign mustards are not safe.

Blue cheese does not contain gluten. We had a thread about that before. Maybe cheeses made in Europe?

GlutenFreeManna Rising Star
GlutenFreeManna
Posted

Annie's makes several dressings that are both gluten free and vegan. I have a few of the Annie's, but I prefer to make my own dressing. Olive oil and vinegar with some seasonings and you have dressing. Open Original Shared Link (click on FAQ's)

Tina B Apprentice
Tina B
Posted

I'm still very new with gluten free, but pretty used to thoroughly reading ingredient labels since I have been a vegetarian for almost 10 years.

My question is- what should I look for, as far as gluten ingredients or "hidden" gluten containing ingredients in salad dressings and condiments (like mustard, ketchup, hot sauce etc...)

I feel like I never know what I'm reading unless it says at the bottom "contains wheat" or something obvious like "wheat flour."

Thanks!!

Things like modified food strarch. Some labels will say after it from: corn or rice or wheat. If it doesn't tell you the source don't use it. Also anything from malt like malt vinegar because malt is from barley. Maltodextrin is OK and gluten free. Wishbone robusto italian dressing is gluten free and does say so in small print on the back where the ingredient list is.

Tina B Apprentice
Tina B
Posted

I'm still very new with gluten free, but pretty used to thoroughly reading ingredient labels since I have been a vegetarian for almost 10 years.

My question is- what should I look for, as far as gluten ingredients or "hidden" gluten containing ingredients in salad dressings and condiments (like mustard, ketchup, hot sauce etc...)

I feel like I never know what I'm reading unless it says at the bottom "contains wheat" or something obvious like "wheat flour."

Thanks!!

FOOD LABEL INGREDIENTS to Avoid

  • Caramel flavoring or coloring
  • Emulsifiers
  • Flour
  • Gluten stabilizers
  • Fillers
  • Hydrolyzed, hydrogenated, or texturized vegetable protein
  • Hydrolyzed plant protein
  • Malt or malt flavoring
  • Modified food starch
  • Stabilizers
  • Vegetable gum or protein
    • These ingredients are found in:
    • Processed cheeses
    • Soups
    • Gravies
    • Sauces
    • Chili sauces
    • Seasoning mixes
    • Pickled items
    • Mustard
    • Catsup
    • Vinegar
    • Chip dips
    • Steak sauces

psawyer Proficient
psawyer
Posted

FOOD LABEL INGREDIENTS to Avoid

{{snip}}

I'm not sure where that list came from, but it is full of long-discredited information, particularly in light of FALCPA, which has been in effect since January 1, 2006.

Malt is a valid issue--it comes from barley. If any of the other things contain wheat, it will be explicitly stated as "wheat."

Tina B Apprentice
Tina B
Posted

I'm not sure where that list came from, but it is full of long-discredited information, particularly in light of FALCPA, which has been in effect since January 1, 2006.

Malt is a valid issue--it comes from barley. If any of the other things contain wheat, it will be explicitly stated as "wheat."

OOPS! sorry. those of us diagnosed 20 years ago still remember the old rules when tings weren't clearly marked. Sorry, dating myself.

Juliebove Rising Star
Juliebove
Posted

I'm not sure where that list came from, but it is full of long-discredited information, particularly in light of FALCPA, which has been in effect since January 1, 2006.

Malt is a valid issue--it comes from barley. If any of the other things contain wheat, it will be explicitly stated as "wheat."

Agreed!

Lisa Mentor
Lisa
Posted

Things like modified food strarch. Some labels will say after it from: corn or rice or wheat. If it doesn't tell you the source don't use it. Also anything from malt like malt vinegar because malt is from barley. Maltodextrin is OK and gluten free. Wishbone robusto italian dressing is gluten free and does say so in small print on the back where the ingredient list is.

Modified Food Starch, in the US, is almost ALWAYS derived from corn. If, it is derived from wheat, it must be listed by law as "Modified Food Starch (wheat)".

munchkinette Collaborator
munchkinette
Posted

Soy sauce. It's obvious on it's own, but I'm always surprised by how many non-Asian salad dressings have it. Annie's Goddess dressing is the one that I totally didn't expect, because it definitely doesn't taste like it.

Wheatfreedude Apprentice
Wheatfreedude
Posted

Annie's makes several dressings that are both gluten free and vegan. I have a few of the Annie's, but I prefer to make my own dressing. Olive oil and vinegar with some seasonings and you have dressing. Open Original Shared Link (click on FAQ's)

I am SO glad to see this posting for Annie's Naturals. They have really good gluten free salad dressings. But just because they are called "SALAD" dressings, don't limit them to just salads.

For those non-vegetarians... use their:

Shitake Mushroom or Lemon & Chive as a fish marinade for about 4 hours.

Lite Honey Mustard as a pork chop/tenderloin marinade

Roasted Red Pepper Vinaigrette as a chicken or turkey marinade.

Artichoke Parmesan on a flank steak. (WAY Yummy!)

Or get creative and chose your own combinations!

~Wheatfreedude~

Leeis2k Newbie
Leeis2k
Posted

What about Kraft ranch salad dressing & and dip? i can't find any info that says gluten free.

psawyer Proficient
psawyer
Posted

What about Kraft ranch salad dressing & and dip? i can't find any info that says gluten free.

Kraft will clearly disclose any source of gluten in their products. All you have to do is read the label. If you don't see the gluten, it isn't there. Most of their dressings are gluten-free, but I can't speak specifically to the ranch as I don't use it.

Lostfalls Newbie
Lostfalls
Posted

I'm still very new with gluten free, but pretty used to thoroughly reading ingredient labels since I have been a vegetarian for almost 10 years.

My question is- what should I look for, as far as gluten ingredients or "hidden" gluten containing ingredients in salad dressings and condiments (like mustard, ketchup, hot sauce etc...)

I feel like I never know what I'm reading unless it says at the bottom "contains wheat" or something obvious like "wheat flour."

Thanks!!

Use Wishbone - they clearly label which of their dressings are "GLUTEN FREE" on the back with the Nutritional Information. I know alot of folks on here trust Kraft to label "Wheat" - I do not and have had gotten sick after eating some Kraft Dressing I thought was safe on my salad. Now I don't eat it unless I call the company and confirm that it is gluten free or it says gluten free.

sa1937 Community Regular
sa1937
Posted

Personally I feel very comfortable eating Kraft dressings. They will not hide wheat but I also know that people have various intolerances to a lot of different ingredients. That could include whole, natural foods (fruits and veggies, for example).

Their Ranch dressing is my favorite although I've pretty much avoided it for a few months as it contains milk (as well as eggs). I figure since I was only diagnosed 4 months ago, I probably was (or am) lactose intolerant. You need to buy what you're comfortable using.

Wheatfreedude Apprentice
Wheatfreedude
Posted

Kudos to Lisa and GlutenFreeMama for recommending gluten free salad dressings that are also ALL NATURAL.

Please, please, please.... do not get me wrong. If you are comfortable with Kraft's items and they are working for you, continue to use them.

I simply know that there is a rather large group on this board that don't like to eat items with ingredients that are unfamiliar to us.

With that said, here's Krafts Ingredient Statement for their Ranch:

WATER, SOYBEAN OIL, SUGAR, GARLIC JUICE, BUTTERMILK, CONTAINS LESS THAN 2% OF SALT, MODIFIED FOOD STARCH, WHEY, PHOSPHORIC ACID, MONOSODIUM GLUTAMATE, EGG WHITES, VINEGAR, XANTHAN GUM, CITRIC ACID, POLYSORBATE 60, SPICE, NATURAL FLAVOR, ENZYMES, WITH SODIUM LACTATE, NATAMYCIN, AND CALCIUM DISODIUM EDTA AS PRESERVATIVES. CONTAINS: MILK, EGG.

You may want to contact Kraft and find out why they use the following ingredients and what they are:

- Phosphoric Acid

- Monosodium Glutamate

- Polysorbate 60

- Sodium Lactate

- Natamycin

- Calcium Disodium EDTA

~Wheatfreedude~

psawyer Proficient
psawyer
Posted

The topic is gluten in dressings and condiments. Let's see if we can stay on topic.

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. lizzie42
      - lizzie42 replied to lizzie42's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      5

      Son's legs shaking

      Neither of them were anemic 6 months after the Celiac diagnosis. His other vitamin levels (d, B12) were never low. My daughters levels were normal after the first 6 months. Is the thiamine test just called thiamine?
    2. knitty kitty
      - knitty kitty replied to lizzie42's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      5

      Son's legs shaking

      Yes, I do think they need a Thiamine supplement at least. Especially since they eat red meat only occasionally. Most fruits and vegetables are not good sources of Thiamine. Legumes (beans) do contain thiamine. Fruits and veggies do have some of the other B vitamins, but thiamine B 1 and Cobalamine B12 are mostly found in meats. Meat, especially organ...
    3. lizzie42
      - lizzie42 replied to lizzie42's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      5

      Son's legs shaking

      Thank you! That's helpful. My kids eat very little processed food. Tons of fruit, vegetables, cheese, eggs and occasional red meat. We do a lot of rice and bean bowls, stir fry, etc. Do you think with all the fruits and vegetables they need a vitamin supplement? I feel like their diet is pretty healthy and balanced with very limited processed food....
    4. Scott Adams
      - Scott Adams replied to Russ H's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      1

      Anti-endomysial Antibody (EMA) Testing

      That is interesting, and it's the first time I heard about the umbilical cord beings used for that test. Thanks for sharing!
    5. knitty kitty
      - knitty kitty replied to lizzie42's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      5

      Son's legs shaking

      @lizzie42, You're being a good mom, seeking answers for your son. Cheers! Subclinical thiamine deficiency commonly occurs with anemia. An outright Thiamine deficiency can be precipitated by the consumption of a high carbohydrate meal. Symptoms of Thiamine deficiency include feeling shakey or wobbly in the legs, muscle weakness or cramps...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      132,869
    • Most Online (within 30 mins)
      7,748
    MaryannHall
    Newest Member
    MaryannHall
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • lizzie42
      Son's legs shaking

      By lizzie42 · Posted

      Neither of them were anemic 6 months after the Celiac diagnosis. His other vitamin levels (d, B12) were never low. My daughters levels were normal after the first 6 months. Is the thiamine test just called thiamine? 
    • knitty kitty
      Son's legs shaking

      By knitty kitty · Posted

      Yes, I do think they need a Thiamine supplement at least. Especially since they eat red meat only occasionally. Most fruits and vegetables are not good sources of Thiamine.  Legumes (beans) do contain thiamine.  Fruits and veggies do have some of the other B vitamins, but thiamine B 1 and  Cobalamine B12 are mostly found in meats.  Meat, especially organ meats like liver, are the best sources of Thiamine, B12, and the six other B vitamins and important minerals like iron.   Thiamine has antibacterial and antiviral properties.  Thiamine is important to our immune systems.  We need more thiamine when we're physically ill or injured, when we're under stress emotionally, and when we exercise, especially outside in hot weather.  We need thiamine and other B vitamins like Niacin B 3 to keep our gastrointestinal tract healthy.  We can't store thiamine for very long.  We can get low in thiamine within three days.  Symptoms can appear suddenly when a high carbohydrate diet is consumed.  (Rice and beans are high in carbohydrates.)  A twenty percent increase in dietary thiamine causes an eighty percent increase in brain function, so symptoms can wax and wane depending on what one eats.  The earliest symptoms like fatigue and anxiety are easily contributed to other things or life events and dismissed.   Correcting nutritional deficiencies needs to be done quickly, especially in children, so their growth isn't stunted.  Nutritional deficiencies can affect intelligence.  Vitamin D deficiency can cause short stature and poor bone formation.   Is your son taking anything for the anemia?  Is the anemia caused by B12 or iron deficiency?  
    • lizzie42
      Son's legs shaking

      By lizzie42 · Posted

      Thank you! That's helpful. My kids eat very little processed food. Tons of fruit, vegetables, cheese, eggs and occasional red meat. We do a lot of rice and bean bowls, stir fry, etc.  Do you think with all the fruits and vegetables they need a vitamin supplement? I feel like their diet is pretty healthy and balanced with very limited processed food. The only processed food they eat regularly is a bowl of Cheerios here and there.  Could shaking legs be a symptom of just a one-time gluten exposure? I guess there's no way to know for sure if they're getting absolutely zero exposure because they do go to school a couple times a week. We do homeschool but my son does a shared school 2x a week and my daughter does a morning Pre-K 3 x a week.  At home our entire house is strictly gluten free and it is extremely rare for us to eat out. If we eat at someone else's house I usually just bring their food. When we have play dates we bring all the snacks, etc. I try to be really careful since they're still growing. They also, of course, catch kids viruses all the time so I  want to make sure I know whether they're just sick or they've had gluten. It can be pretty confusing when they're pretty young to even be explaining their symptoms! 
    • Scott Adams
      Anti-endomysial Antibody (EMA) Testing

      By Scott Adams · Posted

      That is interesting, and it's the first time I heard about the umbilical cord beings used for that test. Thanks for sharing!
    • knitty kitty
      Son's legs shaking

      By knitty kitty · Posted

      @lizzie42, You're being a good mom, seeking answers for your son.  Cheers! Subclinical thiamine deficiency commonly occurs with anemia.  An outright Thiamine deficiency can be precipitated by the consumption of a high carbohydrate meal.   Symptoms of Thiamine deficiency include feeling shakey or wobbly in the legs, muscle weakness or cramps, as well as aggression and irritability, confusion, mood swings and behavior changes.  Thiamine is essential to the production of neurotransmitters like serotonin and dopamine which keep us calm and rational.   @Jsingh, histamine intolerance is also a symptom of Thiamine deficiency.  Thiamine is needed to prevent mast cells from releasing histamine at the slightest provocation as is seen in histamine intolerance.  Thiamine and the other B vitamins and Vitamin C are needed to clear histamine from the body.  Without sufficient thiamine and other B vitamins to clear it, the histamine builds up.  High histamine levels can change behavior, too.  High histamine levels are found in the brains of patients with schizophrenia.  Thiamine deficiency can also cause extreme hunger or conversely anorexia.   High carbohydrate meals can precipitate thiamine deficiency because additional thiamine is required to process carbohydrates for the body to use as fuel.  The more carbohydrates one eats daily, the more one needs additional thiamine above the RDA.  Thiamine is water soluble, safe and nontoxic even in high doses. Keep in mind that gluten-free processed foods like cookies and such are not required to be fortified and enriched with vitamins and minerals like their gluten containing counterparts are.  Limit processed gluten-free foods.  They are often full of empty calories and unhealthy saturated fats and additives, and are high in histamine or histamine release triggers.  It's time you bought your own vitamins to supplement what is not being absorbed due to malabsorption of Celiac disease.  Benfotiamine is a form of Thiamine that has been shown to improve intestinal health as well as brain function. Do talk to your doctors and dieticians about supplementing with the essential vitamins and minerals while your children are growing up gluten free.  Serve nutritionally dense foods.  Meats and liver are great sources of B vitamins and minerals. Hope this helps!  Keep us posted on your progress!
×
×
  • 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.