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

gluten-free Protein Powders


Aligirl2006

Recommended Posts

Aligirl2006 Newbie

I'm new at this gluten free thing! I have a gluten intolerance so my symptoms are much less severe than most people (thankfully). I can afford to be less picky and focus on ingredients of most thing rather than needing the certified "gluten free" products.

That being said, I'm attempting to find a good gluten-free protein powder that won't break the bank. I'm currently using Herbalife Protein Drink Mix. Here are the ingredients: Open Original Shared Link

The manufacturer said it was not certified gluten free but couldn't say one way or another whether that was just because of possible contamination or because it included some actual gluten ingredients. I looked through all of them and some were on the questionable list but as far as I could tell from the list above, none were gluten.

Can someone with a more trained eye look over the list for me? It's a big part of my diet so I'm hoping to figure it out and am not sure where else to turn. Also if anyone knows of some great gluten-free protein powders I would really appreciate a suggestion! Thanks all!


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



Celiac.com Sponsor (A8-M):



xjrosie Apprentice

All I could find that were questionable were the tocopherols, and the natural and artificial flavorings. It's not guaranteed that these ingredients aren't using a gluten filler. I checked all the other ingredients for you, they're good.

Aligirl2006 Newbie

All I could find that were questionable were the tocopherols, and the natural and artificial flavorings. It's not guaranteed that these ingredients aren't using a gluten filler. I checked all the other ingredients for you, they're good.

Thanks a ton!! I found a gluten free one that I'll be adding in after this one is done just to be on the safe side. Very helpful, I appreciate it :)

  • 3 weeks later...
JenS Newbie

We use Nutribiotic rice protein. I'm very sensitive to cross contamination & have no problem with this. My son likes it for breakfast. The vanilla & chocolate are pretty good, just make sure you mix it well.

RiceGuy Collaborator

The most economical protein powder I've found is the pea protein from NOW Foods. It's just plain protein, nothing else added. So you can flavor it however you like, and have total control over ingredients. Also makes for more variety, as you can use whatever flavors or fruits, etc.

JenS Newbie

The most economical protein powder I've found is the pea protein from NOW Foods. It's just plain protein, nothing else added. So you can flavor it however you like, and have total control over ingredients. Also makes for more variety, as you can use whatever flavors or fruits, etc.

I've been meaning to try pea protein as an alternative to the rice protein that I've been buying. Not sure if its NOW brand or not that I looked at though. How does it taste when you dont add lots of flavors with it? Does it mix well?

mushroom Proficient

I usually use hemp protein powder - it is non-flavored so goes with everything, blends well in the blender.


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



Celiac.com Sponsor (A8-M):



RiceGuy Collaborator

I've been meaning to try pea protein as an alternative to the rice protein that I've been buying. Not sure if its NOW brand or not that I looked at though. How does it taste when you dont add lots of flavors with it? Does it mix well?

It does blend into things pretty well, and I use it for a number of different things. As for the taste, I don't think it's particularly strong, but in high concentrations I'm sure it'd be noticed, just as any protein powder would. I think it'd be a matter of how different the taste of it is from what you are expecting. For what it's worth, I've tried rice protein, and prefer the taste of the pea protein. So I'd say you'll definitely notice the switch, and therefore you may need to use it regularly for a few days/weeks before your taste buds adjust. I read someplace that taste buds are replaced every 15 days or so (or something like that), so that may be a factor in the process of adapting to it.

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. - trents replied to Paulaannefthimiou's topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      Bob red mill gluten free oats

    2. - trents replied to jenniber's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      10

      Disaccharide deficient, confusing biopsy results, no blood test

    3. - Paulaannefthimiou posted a topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      Bob red mill gluten free oats

    4. - jenniber replied to jenniber's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      10

      Disaccharide deficient, confusing biopsy results, no blood test

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

      High TTG-IgG and Normal TTG-IgA

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

    • Total Members
      132,848
    • Most Online (within 30 mins)
      7,748

    L.Garcia24
    Newest Member
    L.Garcia24
    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
      Not necessarily. The "Gluten Free" label means not more than 20ppm of gluten in the product which is often not enough for super sensitive celiacs. You would need to be looking for "Certified Gluten Free" (GFCO endorsed) which means no more than 10ppm of gluten. Having said that, "Gluten Free" doesn't mean that there will necessarily be more gluten than "Certified Gluten" in any given batch run. It just means there could be. 
    • trents
      I think it is wise to seek a second opinion from a GI doc and to go on a gluten free diet in the meantime. The GI doc may look at all the evidence, including the biopsy report, and conclude you don't need anything else to reach a dx of celiac disease and so, there would be no need for a gluten challenge. But if the GI doc does want to do more testing, you can worry about the gluten challenge at that time. But between now and the time of the appointment, if your symptoms improve on a gluten free diet, that is more evidence. Just keep in mind that if a gluten challenge is called for, the bare minimum challenge length is two weeks of the daily consumption of at least 10g of gluten, which is about the amount found in 4-6 slices of wheat bread. But, I would count on giving it four weeks to be sure.
    • Paulaannefthimiou
      Are Bobresmill gluten free oats ok for sensitive celiacs?
    • jenniber
      thank you both for the insights. i agree, im going to back off on dairy and try sucraid. thanks for the tip about protein powder, i will look for whey protein powder/drinks!   i don’t understand why my doctor refused to order it either. so i’ve decided i’m not going to her again, and i’m going to get a second opinion with a GI recommended to me by someone with celiac. unfortunately my first appointment isn’t until February 17th. do you think i should go gluten free now or wait until after i meet with the new doctor? i’m torn about what i should do, i dont know if she is going to want to repeat the endoscopy, and i know ill have to be eating gluten to have a positive biopsy. i could always do the gluten challenge on the other hand if she does want to repeat the biopsy.    thanks again, i appreciate the support here. i’ve learned a lot from these boards. i dont know anyone in real life with celiac.
    • trents
      Let me suggest an adjustment to your terminology. "Celiac disease" and "gluten intolerance" are the same. The other gluten disorder you refer to is NCGS (Non Celiac Gluten Sensitivity) which is often referred to as being "gluten sensitive". Having said that, the reality is there is still much inconsistency in how people use these terms. Since celiac disease does damage to the small bowel lining it often results in nutritional deficiencies such as anemia. NCGS does not damage the small bowel lining so your history of anemia may suggest you have celiac disease as opposed to NCGS. But either way, a gluten-free diet is in order. NCGS can cause bodily damage in other ways, particularly to neurological systems.
×
×
  • 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.