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

Mainstream Snacks

norahsmommy

Recommended Posts

norahsmommy Enthusiast
norahsmommy
Posted

cheetos

potato chips

corn type snacks, which are gluten free? I am having trouble finding out. Some things I read lables online or on the bag and it says they have been made on the same lines as gluten foods but they are washed between production cycles. Which products are ok that don't cost a ton? And if anyone shops at aldi's which of their products are gluten-free? Yogurt, snacks, sauces, summer sausage, lunch meats.

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

Celiac.com Sponsor (A8-M):


GFreeMO Proficient
GFreeMO
Posted

cheetos

potato chips

corn type snacks, which are gluten free? I am having trouble finding out. Some things I read lables online or on the bag and it says they have been made on the same lines as gluten foods but they are washed between production cycles. Which products are ok that don't cost a ton? And if anyone shops at aldi's which of their products are gluten-free? Yogurt, snacks, sauces, summer sausage, lunch meats.

Potato Chips - Lays Stax, labeled gluten free, several flavors. Piknik potato sticks are labeled gluten free and are really good too.

Mission corn chips, dedicated equipment, very strict allergen controls.

Yogurt - Yoplait are labeled gluten free as well as Go-Gurt tubes labeled gluten free as well.

Hormel Naturals lunch meats are all labeled gluten free as well as the pepperoni and canadian bacon. Hormel has a huge website of all of the gluten free products.

As far as snacks go, I stick with Stax and Mission chips, Popcorn made at home is good too. Jello pudding and gelatin, you can make rice chex treats using rice chex and kraft jet puffed marshmallows.

What kind of sauces are you looking for?

mbrookes Community Regular
mbrookes
Posted

I talked to Kroger customer service. They said their Carbmaster yogurt is gluten-free. The have a ton of flavors, mostly very good.

norahsmommy Enthusiast
norahsmommy
Posted
  • Author

Potato Chips - Lays Stax, labeled gluten free, several flavors. Piknik potato sticks are labeled gluten free and are really good too.

Mission corn chips, dedicated equipment, very strict allergen controls.

Yogurt - Yoplait are labeled gluten free as well as Go-Gurt tubes labeled gluten free as well.

Hormel Naturals lunch meats are all labeled gluten free as well as the pepperoni and canadian bacon. Hormel has a huge website of all of the gluten free products.

As far as snacks go, I stick with Stax and Mission chips, Popcorn made at home is good too. Jello pudding and gelatin, you can make rice chex treats using rice chex and kraft jet puffed marshmallows.

What kind of sauces are you looking for?

spaghetti sauce, marinara, pesto's and cheese sauces. I was just trying to figure out which ones I can use. I LOVE bertoli basil pesto but from my research I found it is NOT gluten-free. bummer.

Dixiebell Contributor
Dixiebell
Posted

Check out Classico

Open Original Shared Link

Dixiebell Contributor
Dixiebell
Posted

Santitas Tortilla Chips

Open Original Shared Link

Dixiebell Contributor
Dixiebell
Posted

This is a good website also-

Open Original Shared Link

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

Celiac.com Sponsor (A8-M):


CeliacMom2008 Enthusiast
CeliacMom2008
Posted

snacks -

Pudding cups

Betty Crocker fruit snacks

Stretch Island Fruit leather

Cliff Kids fruit twists

Kind bars

Lara bars

Boulder potato chips

A lot of microwave popcorn

Pirate's Booty

Crunch N Munch carmel corn

Homemade PB cookies - the kind made without any flour are cheap and easy

T Marzetti carmel dip and apples

T Marzetti ranch dip and anything you like dipped

Lunch meat - Hormel and Boar's Head

missy'smom Collaborator
missy'smom
Posted

Old Wisconsin beef bites are labeled gluten-free.

MelindaLee Contributor
MelindaLee
Posted

I have yet to find an Old Wisconsin product that wasn't also labeled gluten-free. Same with Yoplait Yogurts (even all of their new products) Lays are pretty good at labeling ingrediants. I've yet to have a problem with any of their chips. Kettle Chips are also usually not a problem, though I don't eat many of the flavors, so you might have to check them.

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,738
    • Most Online (within 30 mins)
      7,748
    Werthesmiths4
    Newest Member
    Werthesmiths4
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Theresa2407
      How Come Gluten Didnt Bother Me In Italy

      By Theresa2407 · Posted

      Maybe you have a low  intolerance to Wheat.   Rye, Barley and Malt are the gluten in Celiac disease.  It has always been stated Wheat and Gluten, not just a Wheat intolerance.  Barley will keep me in bed for (2) weeks.  Gut, Migrains, Brain fog, Diahrea.  It is miserable.  And when I was a toddler the doctor would give me a malt medicine because I always had Anemia and did not grow.  Boy was he off.  But at that time the US didn't know anyone about Celiac.  This was the 1940s and 50s.  I had my first episode at 9 months and did not get a diagnosis until I was 50.  My immune system was so shot before being diagnoised, so now I live with the consequences of it. I was so upset when Manufacturers didn't want to label their products so they added barley to the product.  It was mostly the cereal industry.  3 of my favorite cereals were excluded because of this. Malt gives me a bad Gut reaction.
    • Gigi2025
      How Come Gluten Didnt Bother Me In Italy

      By Gigi2025 · Posted

      Thanks much Scott.  Well said, and heeded.   I don't have Celiac, which is fortunate.
    • Scott Adams
      Possible celiac - need advice

      By Scott Adams · Posted

      Do you have the results of your endoscopy? Did you do a celiac disease blood panel before that?  Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      Celiac or not??

      By Scott Adams · Posted

      It is odd that your Tissue Transglutaminase (TTG) IgA level has bounced from the "inconclusive" range (7.9, 9.8) down to a negative level (5.3), only to climb back up near the positive threshold. This inconsistency, coupled with your ongoing symptoms of malabsorption and specific nutrient deficiencies, is a strong clinical indicator that warrants a more thorough investigation than a simple "satisfactory" sign-off. A negative blood test does not definitively rule out celiac disease, especially with such variable numbers and a classic symptomatic picture. You are absolutely right to seek a second opinion and push for a referral to a gastroenterologist. A biopsy remains the gold standard for a reason, and advocating for one is the most direct path to getting the answers you need to finally address the root cause of your suffering. Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      How Come Gluten Didnt Bother Me In Italy

      By Scott Adams · Posted

      There is a distinction between gluten itself and the other chemicals and processing methods involved in modern food production. Your experience in Italy and Greece, contrasted with your reactions in the U.S., provides powerful anecdotal evidence that the problem, for some people, may not be the wheat, but the additives like potassium bromate and the industrial processing it undergoes here. The point about bromines displacing iodine and disrupting thyroid function is a significant one, explaining a potential biological mechanism for why such additives could cause systemic health issues that mimic gluten sensitivity. It's both alarming and insightful to consider that the very "watchdog" agencies meant to protect us are allowing practices banned in many other developed countries. Seeking out European flour and your caution about the high-carb, potentially diabeticgenic nature of many gluten-free products are excellent practical takeaways from your research, but I just want to mention--if you have celiac disease you need to avoid all wheat, including all wheat and gluten in Europe.
×
×
  • 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.