Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • 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

Wildtree Products


lub2bmom

Recommended Posts

lub2bmom Apprentice

Has anyone tried Wildtree's products before? They have a list of their items that are technically gluten free -- but not gaurenteed and then they have their actual gluten free line. The spices i've tried so far are the home fry seasoning and garlic grapeseed oil. I have not had a reaction to either. I received a gift certificate though for Christmas and am curious about the Alfredo mix? It is on their list of "gluten free" ingredients or as they put it do "not contain gluten"... anyone have a reaction or know more??


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



Celiac.com Sponsor (A8-M):



GRUMP 1 Contributor

Has anyone tried Wildtree's products before? They have a list of their items that are technically gluten free -- but not gaurenteed and then they have their actual gluten free line. The spices i've tried so far are the home fry seasoning and garlic grapeseed oil. I have not had a reaction to either. I received a gift certificate though for Christmas and am curious about the Alfredo mix? It is on their list of "gluten free" ingredients or as they put it do "not contain gluten"... anyone have a reaction or know more??

We have tried one of their popcorn seasoning. We were not impressed with it at all. We went to one of their parties and were served chicken with some seasoning on it. I think it was ok but dont remember what flavor it was. Then my nephew bough me the gluten-free bread mix. It came out of the oven full and looking great only to fall after it cooled. But it had a good taste to it. But with the cost being as high as it is I will not buy it my self. Good luck with what ever you get.

Grump

lub2bmom Apprentice

We have tried one of their popcorn seasoning. We were not impressed with it at all. We went to one of their parties and were served chicken with some seasoning on it. I think it was ok but dont remember what flavor it was. Then my nephew bough me the gluten-free bread mix. It came out of the oven full and looking great only to fall after it cooled. But it had a good taste to it. But with the cost being as high as it is I will not buy it my self. Good luck with what ever you get.

Grump

I tried the bread for free because my friend is a consultant and i agree -- YUCK and yes it fell after it came out -- not worth the money. I didn't try the popcorn seasoning because i gave it as part of a christmas gift. My kids love the home fry seasoning on baked fries in the oven. I LOVE the garlic grapeseed oil. I think it's hit or miss if something will be good from them. I was excited about the scampi blend stuff and it's pretty much tasteless in my opinion. I asked my question because my friend gave mea $50 GC for christmas to get the large garlic grapeseed oil but right now if you spend 50 you get that half off so i was trying to decide what to get ... and most importantly something i could eat. I ended up getting stuff i already know is okay so far... the rancher rub seasoning i love in soups.... and i'm trying out the taco seasoning... and more home style fry seasoning mainly cause my kids love it (and anytime i can get them to eat something that isn't a corn dog or mac n cheese i get excited!! they are 2 and 4)

  • 2 years later...
hopekee Newbie

Has anyone tried Wildtree's products before? They have a list of their items that are technically gluten free -- but not gaurenteed and then they have their actual gluten free line. The spices i've tried so far are the home fry seasoning and garlic grapeseed oil. I have not had a reaction to either. I received a gift certificate though for Christmas and am curious about the Alfredo mix? It is on their list of "gluten free" ingredients or as they put it do "not contain gluten"... anyone have a reaction or know more??

We have had the Alfredo mix several times and none of us had any reactions.  We have actually had two of their breads and it is our favorite gluten-free bread to eat.  The regular bread does rise more, but with all gluten-free breads and baked goods we have found none of them rise as "normal."  Highly recommend the Rancher Steak Rub and Garlic Grapeseed Oil.  

GottaSki Mentor

Welcome Hope!

 

You have responded to a member that has not been active in several years...but it is great to update product threads :)

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      130,575
    • Most Online (within 30 mins)
      7,748

    Ahorne
    Newest Member
    Ahorne
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • trents
      Welcome to the celiac.com, @Rejoicephd! 1. "Gluten Free" does not equate to "contains no gluten". According to FDA advertising regulations, it means it cannot contain more than 20ppm of gluten. This is a good standard for most in the celiac community but not good enough for those on the sensitive end of the spectrum. If you find the "Certified Gluten Free" symbol on a package that is even better, indicating that there is no more than 10ppm of gluten.  2. When you are choosing "gluten free" items from a restaurant, realize that it only means gluten is not an intentional ingredient. It does not rule out CC (Cross Contamination) caused by those cooking and preparing the food back in the kitchen who may be cooking it on the same surfaces or in the same pots/pans as they are gluten containing food items and handling it with the same utensils they are handling gluten-containing food. 3. About 8% of celiacs react to the protein avenin in oats as they do the protein gluten in wheat/barley/rye. In addition, some cultivars of oats actually contain the protein gluten. Many celiacs also react to the protein casein in dairy products as they do gluten or they are lactose intolerant. Eggs, soy and corn are also common "cross reactors" in the celiac community but oats and dairy are the most common.
    • Rejoicephd
      Hi everyone! I was diagnosed with celiac a year ago (they confirmed it on endoscopy following a positive TTG antibody and positive genetic test). I thought the gluten free diet thing wasn’t going to be that hard of an adjustment, but man was I wrong. I’m a year in and still having issues in terms of accidentally glutening myself and getting super sick (I’m starting to think I need to just bring my own food everywhere I go). And also even when I am eating foods that say they are gluten free, I’m still dealing with an upset stomach often. My GI doc said I should avoid dairy as well, and the internal medicine doc said my gut microbiome might be messed up from all of this. I’m just looking for some answers/ideas/tips on what additional things I can do to feel better. Do you all do avoid additional categories of foods beyond just gluten to help alleviate symptoms? Thanks! 
    • trents
      If your total IGA is low then the values for the other IGA tests cannot be trusted. They will be depressed. Celiacs who have the DQ2 gene typically are on the more sensitive side as opposed to those who only have the DQ8. But keep in mind that having either or both of those genes does not equate to having celiac disease as 40% of the general population have one or the other and only about 1% of the general population develops active celiac disease. Genetic typing can be used for ruling it out, however. Because of the low total IGA, symptoms and the possession of the DQ2 gene, my suggestion would be for you to go seriously gluten free for a few months and see if your symptoms improve. It may be the only way you can ascertain if you are gluten intolerant because of the low total IGA.
    • Cat M
      Ah ok, I just saw didn’t even post the DGP IgA at all. 😫 I started with itching and hives Jan 2024, been taking a ton of meds and on Xolair and even that is not providing total relief. The other primary symptoms: intermittent but worsening abdominal pain, diarrhea and bloating. This summer I am just exhausted. I uploaded my 23andMe data to genetic lifehacks and discovered quite a few variations, including DQ2, MTHFR, VDR and I have always had very low ferritin, vitamin D and B12. I still think that mast cell disease makes the most sense, but latest labs show I am barely in range for thiamine, zinc and vitamin A, so the GI stuff feels more important to figure out than the hives right now. I did SIBO testing this morning. TTG IGA <2   0-3 is negative TTG IGG  3   0-5 is neg DGP IGA 21    20-30 is weak positive DGP IGG 4    0-19 is negative Although total IGA is not resulted, there is a footnote stating it was low and the reason they ran IGG.  
    • Scott Adams
      This is an interesting case. A positive tissue transglutaminase (tTG) antibody with a negative endomysial antibody (EMA) and normal duodenal histology can present a diagnostic challenge, especially in an asymptomatic patient. While the absence of villous atrophy and negative EMA suggest that the likelihood of active celiac disease is low at this time, such serological discordance may still warrant monitoring. Some individuals may be in the early stages of celiac disease, often referred to as potential celiac disease, particularly if they carry the HLA-DQ2 or DQ8 haplotypes. HLA typing can be quite helpful in this situation; a negative result would virtually rule out celiac disease, whereas a positive result may justify periodic follow-up to monitor for evolving disease. The risk of progression to overt celiac disease is not well defined but appears to be higher in children, those with a family history, or those with autoimmune conditions. In this case, routine follow-up including repeat serology and consideration of symptoms or new risk factors over time would be a reasonable and cautious approach. For people with celiac disease hidden gluten in their diets is the main cause of elevated Tissue Transglutaminase IgA Antibodies (tTG-IgA), but there are other conditions, including cow's milk/casein intolerance, that can also cause this, and here is an article about the other possible causes:      
×
×
  • Create New...