Jump to content
  • You are not alone. Join Celiac.com for trusted gluten-free answers and forum support.



  • Celiac.com Sponsor (A1):
    Celiac.com Sponsor (A1-M):

Conagra Foods, Inc.


Carriefaith

Recommended Posts

Carriefaith Enthusiast

I know that ConAgra Foods will list wheat in their ingredients, but I was wondering if they will also list any potential contact with wheat products. I've been trying to find a gluten free hot dog and since we don't have oscar myer here it has been hard. Butterball (ConAgra Foods) makes turkey hot dogs that look gluten-free. If anyone knows if they are safe, that would be great. Thanks :)


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



Celiac.com Sponsor (A8-M):



jenvan Collaborator

Its my understanding that con agra only lists major allergens on their products. Someone else might have more info. Hope you are doing well Carrie!

lovegrov Collaborator

I doubt that they list potential contamination. I doubt they even control all the ingredients.

The only hot dog I've EVER found that wasn't gluten-free is Nathan's. And I've rarely and perhpas never heard of people experiencing contamination problems with them.

None of this is a guarantee, of course. The best information would probably come straight from the company.

richard

Carriefaith Enthusiast

Thanks guys :) I have been glutened before by all beef Maple Leaf hot dogs which are gluten free but are potentially contaminated, that is why I am being very careful.

Archived

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

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

    • Total Members
      134,160
    • Most Online (within 30 mins)
      10,442

    Camryn support
    Newest Member
    Camryn support
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.7k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • Aretaeus Cappadocia
      I've tried a few bread recipes but I am by no means an expert. However, this recipe is the best bread I've made to date. It uses 3 grains (or their flours if you prefer) and requires a strong blender (like a Vitamix) but no bread machine. I use it to make English muffins or a loaf of bread. The muffins are a little easier to make and the bread comes out in premade portions. It passes the sandwich test and it tastes great over several days (to my taste, store-bought gluten-free breads tend to lose their flavor on the second day) This recipe is pretty flexible in terms of varying ratios or types of grains.  https://www.instagram.com/p/DPDnyaJjpHh/
    • Aretaeus Cappadocia
      I don't have a bread machine but it sure looks like the bread I remember from BC. This is on my "to do" list.
    • trents
    • Scott Adams
      This recipe was created by a scientist and posted years ago. I will admit I haven't made it, but it's also supposed to be quite good:  
    • Scott Adams
      That sounds like really encouraging progress, and it is great that you are narrowing things down so carefully. It can be surprising how something like added iodine in a milk alternative might make a difference for some people with dermatitis herpetiformis-type symptoms, so your note may definitely help someone else who is still dealing with that last bit of itching. It also sounds like you are finding a more comfortable routine with almond and soy milk, simple safe meals, and watching individual triggers like tuna without feeling completely restricted. This really is a learning curve, and keeping track of what improves or worsens symptoms is often the only way to spot patterns. I hope the dermatology appointment goes well...let us know.
×
×
  • Create New...