• Ads by Google:
     




    Get email alerts Celiac.com E-Newsletter

    Ads by Google:



       Get email alertsCeliac.com E-Newsletter

  • Announcements

    • admin

      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 Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

Jelly (jam) - Gluten Free?
0

6 posts in this topic

Hi,

We're having a cake competition at work and my colleague made a gluten free cake so I could have some. I know she used gluten free flour but I don't know if she would have thought to check the label on the jar of the jam (or jelly if you're American!). Anyone any ideas about if it is generally gluten free? I have really bad stomach ache today but I have done for the past few days (maybe I'm also intolerant to something else I don't know) so I can't tell if the jam would affect me

Kimmi

0

Share this post


Link to post
Share on other sites
Ads by Google:
Ads by Google:


Well, there shouldn't be any reason to put gluten in jam or jelly, but I wouldn't put it past some company to do it anyway.

However, I think it's more likely that the utensils she used had not been properly cleaned. But something like a flour sifter can pretty much never be gluten-free once it gets wheat flour all through it. And of course, cake recipes often recommend sifting the flour. Then there's the beaters, bowls, etc. She may also have used wooden spoons.

In Europe, the CODEX was only recently revised to specify 20ppm of gluten as gluten-free. Before that it was 200ppm, which many do react to. If your country follows that standard, then that's an additional consideration. So it will also depend on the ppm of gluten in the ingredients, and your particular level of sensitivity.

BTW, we have both jam and jelly in America. They are two different things.

0

Share this post


Link to post
Share on other sites

I see well I didn't know what you call it having never been to America... maybe that's why I was confused. Either way, thanks for your advice. I'm pretty new to this and hadn't thought about utensils. It could well be utensils that are causing the problem seeing as I share them with my housemates. I can't work out if its just gluten I'm intolerant to or if there's anything else. I guess its a case of trial and error!

Kim :)

0

Share this post


Link to post
Share on other sites

I see you are new at this so you haven't had time yet to find out that you should never trust food made by friends, family, coworkers, neighbors or anybody else that is not totally familiar with the gluten free lifestyle. Just because they used gluten free ingredients (or at least thought they did) does NOT mean the finish product is gluten free. The threat of cross contamination is too great.

The jam or jelly was almost certainly not the problem - unless of course it was an opened jar that had previously been used to spread on gluteny bread and the contaminated knife was put back into the jar, thereby contaminating the entire contents. :blink:

You should not be sharing any utensils or preparation surfaces or non stick cookware or condiments or sponges or kitchen towels or . . . . . . with your gluten eating housemates because you will get sick from the cross contamination.

Think of gluten as dog poop. Anything it has touched is contaminated until cleaned, If what it touched is porous cannot be cleaned thoroughly, such as wooden spoons and cutting boards, or colanders or non-stick pans, then you need to get new ones.

Yes it's a hassle and yes it's necessary and yes it's worth it! :)

0

Share this post


Link to post
Share on other sites

Not all jam is gluten free. Somebody posted about some kind with wheat based glucose syrup in it. I can't remember what brand. And if they were using a jar that had been previously used, the knife could have spread crumbs into it. I'd also be willing to bet the pans used or as other said the utensils were not gluten-free.

0

Share this post


Link to post
Share on other sites
Ads by Google:


...but I don't know if she would have thought to check the label on the jar of the jam (or jelly if you're American!). Anyone any ideas about if it is generally gluten free?

Kimmi

One of my first horrified label-reading discoveries was gluten in Rose's English Marmalade. That was when I realized that they will put gluten in anything at all for no apparent reason. I guess they wanted it to be thicker!! :angry:

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      106,453
    • Total Posts
      930,635
  • Member Statistics

    • Total Members
      63,877
    • Most Online
      3,093

    Newest Member
    *Allie*
    Joined
  • Popular Now

  • Topics

  • Posts

    • Hi! My daughter is 19 was diagnosed at age 16. It took about 12-18 month s for her to fully heal from the damage and feel "normal" again. Also because of the damage done she had reactions to dairy, so you may want to try no or minimum dairy until youre fully healed. Just a suggestion. Hope you start feeling well soon!
    • Hi yall! New to this blog, but really glad it exists because I have lots of questions. First off, I'm Allie! I'm 17 and newly diagnosed Celiac after about 3 years of searching for answers. I initially went gluten-free on the recommendation of a friend, I felt better in about a month and then my pediatric gastroenterologist had me do the gluten challenge, and my symptoms were the worst they have ever been, and ones I barely noticed before became very present. I did the biopsy and was diagnosed, it's been about 2 weeks and my symptoms are still pretty bad, although my diet has no known sources of gluten or cross contamination. Wondering if anyone has any input on healing post gluten challenge, any tips or how long it took for you would be quite helpful! Thanks 
    •   Might want to look into a keto diet, I have UC on top of celiacs and keto is working great Yeah I have major nerve and brain issues with gluten, gluten ataxia with nerve issues and brain issues. Seems to cause my body to attack my brain and nerve system. My brain stumbles fogs, and starts looping, the confusion causes me to become really irritable, I call it going Mr Hyde. Like my mind will start looping constantly on thoughts and not move driving me literally mad, or it used to. Now days it is primary the numbness anger but the gut issues and sometimes random motor loss limit me motionless to the floor now days for the duration of the major anger effects. Used to be a lot more mental then painful gut. I did a mental trauma post on it on while back where I came out about all my mental issues with gluten.  
    • ^^^^^^ good info, tips and tricks^^^^^^^^^ yes, crumbs will make you sick.  also, breathing flour/pancake mix, etc that is in the air because eventually, you're going to swallow some. 
    • Hello I was diagnosed Dec 15 of last year and went totally gluten-free the next day. I actually got worse before I got better - it's a steep learning curve - but now, 4 1/2 months later I'm finally seeing improvement.  Hang in there. 
  • Upcoming Events