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

Onion Soup Mix


Lori2

Recommended Posts

Lori2 Contributor

Is there a gluten-free substitute for Liptons Onion Soup Mix?


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



Celiac.com Sponsor (A8-M):



Lisa Mentor

Is there a gluten-free substitute for Liptons Onion Soup Mix?

Lipton Dry Onion Soup Mix is gluten free, even though it lists barley. The barley is processed to the level that it is considered gluten free. There are lots of threads on this subject...check them out, if you choose.

Lori2 Contributor

Woops--the package I was looking at was a store brand. I'll get Liptons next time I shop. Thanks.

Marc49 Explorer

Woops--the package I was looking at was a store brand. I'll get Liptons next time I shop. Thanks.

Yes,....Lisa is correct.

I was just researching this the other day myself and found exactly what she said.

It appears Lipton just changed their ingredient list a short time back, but the amount left from the barley is below the threshold where a company can call their product gluten free and be following FDA guidelines.

kareng Grand Master

Saw this on a Facebook recipe thing I follow. Doesn't seem the same but might be tasty.

Open Original Shared Link

Lisa Mentor

Yes,....Lisa is correct.

I was just researching this the other day myself and found exactly what she said.

It appears Lipton just changed their ingredient list a short time back, but the amount left from the barley is below the threshold where a company can call their product gluten free and be following FDA guidelines.

There has be NO formulation change regarding Lipton Onion Dry Soup mix. Through Unilever policy of full disclosure, they have recently decided to include to source of the autolyzed yeast extract, as barley.

The trace barley in the finished product is 0.09 part per million in the Onion Soup, and 0.04 parts per million in the Vegetable Soup. Both are far below the standard (20ppm) of what is considered a safe level for a person with Celiac to consume.

Enjoy! :D

Lori2 Contributor

Thanks for the link to the crockpot onoin dip recipe. It looks interesting. I'll try it in the morning.


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



Celiac.com Sponsor (A8-M):



Carol Farmholtz Newbie

I make my own onion soup mix.

Open Original Shared Link

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. - cristiana replied to Charlie1946's topic in Related Issues & Disorders
      20

      Severe severe mouth pain

    2. - trents replied to Charlie1946's topic in Related Issues & Disorders
      20

      Severe severe mouth pain

    3. - trents replied to GlutenFreeChef's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      5

      Blood Test for Celiac wheat type matters?

    4. - Charlie1946 replied to Charlie1946's topic in Related Issues & Disorders
      20

      Severe severe mouth pain

    5. - Charlie1946 replied to Charlie1946's topic in Related Issues & Disorders
      20

      Severe severe mouth pain

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

    • Total Members
      133,079
    • Most Online (within 30 mins)
      7,748

    GlutenFreeChef
    Newest Member
    GlutenFreeChef
    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

    • trents
      I think cristiana's post is an important contribution to this discussion and reinforces what I said earlier about the anecdotal nature of those reporting they seem to be able to tolerate wheat products in Europe. We need to be careful not to extrapolate from the particular to the general. And as she also implied, not having a discernable reaction to consuming a wheat product made in Europe or made from flour imported from Europe may not equate to "0" intestinal lining harm for those who actually have celiac disease.
    • Charlie1946
      Thank you @russ I still haven't figured out how to reply to these messages. I haven't been taking vitamins like I should because of the trouble swallowing. What is PPI? I take omeprazole every day. Thank you for the advice and the link! I am so grateful for all of you in this group! 
    • Charlie1946
      @Christiana ❤️ thank you! I'm getting those books!!
    • cristiana
      I agree with you @GlutenFreeChef that you should still react to European flour, so long as it is regular gluten containing flour.  Even if the reaction is not anything you can actually feel, the damage should be going on internally if you do a proper gluten challenge.    My gastroenterologist has told me more than once that he has coeliac patients who report the same as you when visiting France, they can eat French baguette with abandon.  Maybe the variety of wheat the French use could be the explanation for a less marked reaction?  Personally I react horribly to even mild cross contamination in France so I shan't be doing the French baguette test any time soon! 🤣  
    • GlutenFreeChef
      Thank you. I have been baking and eating bread daily since I got back from Europe. Even making Whole Wheat bread and having a couple slices a day, so my test should be pretty accurate if it is the Gluten.
×
×
  • 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.