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      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE Celiac.com email alerts   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

French's Mustard - Gluten Free?
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16 posts in this topic

My recipe for poppyseed dressing calls for French's mustard. Does anyone know if it is gluten-free? I know that Hellman's Dijonnaise is gluten-free, but it doesn't taste good in the dressing.

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My recipe for poppyseed dressing calls for French's mustard. Does anyone know if it is gluten-free? I know that Hellman's Dijonnaise is gluten-free, but it doesn't taste good in the dressing.

Hummm, thinking. If French's is a Kraft product, it will clearly list.

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French's regular mustard is gluten-free; I use it all the time.

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French's regular mustard is gluten-free; I use it all the time.

Thanks so much for your help!

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You're very welcome :)

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This is from the French's website questions section,

Q: Are FRENCH'S

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I use French's mustard all the time as well.....just a tip for ones using Hellmans Mayo....to make the taste alittle better i add a few drops of lemon juice .... its a really close second to regular mayo....i use this for a dipping sauce for chicken fingers....for added taste you can also add a bit of caynenne pepper a little bit of a kick to it....

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.....just a tip for ones using Hellmans Mayo....to make the taste alittle better i add a few drops of lemon juice .... its a really close second to regular mayo.....

s66,

Clarification please. I consider Hellmans to be regular mayo. What do you consider to be regular mayo? Thank you.

best regards, lm

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s66,

Clarification please. I consider Hellmans to be regular mayo. What do you consider to be regular mayo? Thank you.

best regards, lm

I thought she just added a little umph to mayo, Hellmans or not, to add a little zipp.

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I thought she just added a little umph to mayo, Hellmans or not, to add a little zipp.

MG,

Yes, I agree about adding the lemon juice to add a little zip. My question for s66 (which I think only he/she could really answer), was regarding the "its a really close second to regular mayo" part.

"...just a tip for ones using Hellmans Mayo...to make the taste alittle better i add a few drops of lemon juice...its a really close second to regular mayo...."

What's regular mayo? What's the zippy Hellmans a close second to? I don't care one way or another what it is, I'm just curious about it.

I wasn't trying to start trouble or be critical or anything like that. I've always had an interest in the way people develop preferences as a result of family influences. And then how some stick with it and others change when free of same.

Good example, there seems to be two basic family groups. Mayo families (Hellmans, Kraft, many others, mayonaise), and Salad Dressing (Miracle Whip, many others). Two distinctly different products most often referred to as mayo, although Miracle Whip is not actually technically Mayo. Mayo contains eggs.

Run out of time, late for work. Sorry.

best regards, lm

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Regular mayo is raw egg, oil, vinegar or lemon juice, salt and an emulsifier like mustard optional....

anything else is something close to mayo with additives....

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Good example, there seems to be two basic family groups. Mayo families (Hellmans, Kraft, many others, mayonaise), and Salad Dressing (Miracle Whip, many others). Two distinctly different products most often referred to as mayo, although Miracle Whip is not actually technically Mayo. Mayo contains eggs.

That's so true. You are either a mayo or a Miracle Whip person. LOL

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Regular mayo is raw egg, oil, vinegar or lemon juice, salt and an emulsifier like mustard optional....

anything else is something close to mayo with additives....

gfp,

I'm going to have to disagree a little here. Regular mayo is somewhat ambiguous, could be whatever anyone thinks it is. "Real" mayo though, is egg, oil, vinegar or lemon juice, salt and....

best regards, lm

p.s., We still need simplicity66 to clear up this mayo mystery!

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The recipe given is how you make "real" mayo yourself. I use Hellman's, which I consider real mayo (as compared to Miracle Whip), but even Hellman's has ingredients one wouldn't use in a fresh, homemade mayo. And they do taste different.

richard

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This may be an old topic, but it is very new for me. I usually eat Heinz yellow mustard and have not had any

problems with it. I accidentally used Frenchs on my hamburger, and within 1/2 an hour, I started to react.

I have been diagnosed with Celiacs since June 2012 and have been doing great. I started to bloat up, got a headache,

dizzy, very red eyes, red spots on my thighs and severe stomach ache. I have vomited several times, not food,

but maybe blood. I have reacted to other grain alcohols which being distilled, are supposed to be safe.

I have read that Frenches yellow mustard is gluten free to 20 ppm, but the source of the vinegar is ethyl alcohol, which can come from wheat. This is the article I read: http://celiacdisease.about.com/od/Gluten-Free-Condiments/a/Gluten-Free-Mustard.htm

I know I am very sensitive, but has anyone else had issues with Frenchs mustard???

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FYI= The product info on this thread is almost 6 years old. Products change in that period of time. Also, there can be differences based on country

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