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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 Celiac.com's FREE weekly eNewsletter   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease?  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
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mommyto2kids

What Do You Think Of Grated Cheese, Costco Brant Or Sliced Cheese Or Grated Cheese?

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Is it safe, Does it have flour on it from the line after slicing. What do you think? I eat circle cheese and block cheese mostly. What have you learned and how did you learn it?

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Is it safe, Does it have flour on it from the line after slicing. What do you think? I eat circle cheese and block cheese mostly. What have you learned and how did you learn it?

Many grated cheeses are dusted with cellulose, which is non-gluten. I have seen none, dusted with flour.

Kraft cheese will identify any form of gluten.

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Many grated cheeses are dusted with cellulose, which is non-gluten. I have seen none, dusted with flour.

Kraft cheese will identify any form of gluten.

So lets say we go out to dinner, how do we know if it is dusted with flour of cellulose? What is the general rule? My question has gotten a lot of hits, so others must wonder the same thing too.

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If I felt like wasting the cheese....I could shred some up, put regular flour on it & seal it in a Baggie. In a few days I would likely have a gloppy mess as flour gets very sticky with a little moisture. Corn starch would work better. Flour is used to help stuff stick together.

I guess if it worries a person, they wouldn't get shredded cheese in the type of restauraunt that buys pre shredded cheese?

If the restauraunt has a certification from the agencies( I can't remember the names now) they have to know the ingredients of everything they put on the gluten-free menu. So if they say, for example, the chili is gluten-free and comes with cheddar and sour cream, they have to know, from the manufacturer, what is in the beans, tomato sauce, cheese, etc. the menu will note the certification

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I eat the following shredded brands with zero problems (always check the label yourself):

Target Brand

Kraft

Albertson's

Sargento

Precious Mozzarella

Tillamook

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I'll join Lisa in saying that in more than 10 years of eating gluten-free I've NEVER found a cheese "coated" or "dusted" with flour. In my mind, that one qualifies as a celiac urban myth.

richard

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I'll join Lisa in saying that in more than 10 years of eating gluten-free I've NEVER found a cheese "coated" or "dusted" with flour. In my mind, that one qualifies as a celiac urban myth.

richard

Thanks all. So you feel it is safe, that is good. I read in Celiac for Dunnies that they put flour on the conveyer belt. So that person should fix her book.

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I'll join Lisa in saying that in more than 10 years of eating gluten-free I've NEVER found a cheese "coated" or "dusted" with flour. In my mind, that one qualifies as a celiac urban myth.

richard

I agree with Richard and Lisa.

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