Are Oreos Gluten-Free?

I was so excited to find these at my store and gobbled up 3 last night.  To my dismay I woke up with a break out as I have DM.  I believe it's the oats that I am reacting to, this is something new for me.  I am excited to have tried them however.  They were good.

On 11/12/2020 at 1:02 AM, Guest Teresa Wood said:

Trader Joe's  makes  a gluten-free brand called Jo's Jo's and they taste just like an Oreo!!🙂

Oh no this is misleading lol. Trader Joes makes theirs with brown rice flour. They do not taste the same at all lol. If you have a lot of gluten free goodies you come to realize brown rice flour ahs a bit of a not so fun after taste depending on what is being made with it. 

43 minutes ago, Guest oreoloverday1 said:

Oh no this is misleading lol. Trader Joes makes theirs with brown rice flour. They do not taste the same at all lol. If you have a lot of gluten free goodies you come to realize brown rice flour ahs a bit of a not so fun after taste depending on what is being made with it. 

Taste is a very individual thing.

10 hours ago, trents said:

Taste is a very individual thing.

Very true. I get sick and tired of gluten-free products made with corn myself. When I first learned I have celiac, it was a major issue because I was broke and everything cost $5 a pop. I soon learned to go without bread, brownies and even pasta. I was angry at first, then I learned how many ingredients go into cookies, bread and crackers to make it taste anywhere close to wheat. I know quite a few people who don't have gluten issues who won't even touch gluten-free food. That's how much they hate it.

I watched a great Australian documentary on YouTube that explains WHY so many people are becoming gluten intolerant. Breads made nowadays are meant to rise and bake quickly, and so they have more gluten than ever. No wonder my two sisters and I have celiac! 

I've even found wheat in Ghirardelli hot cocoa mix. What the heck? Why does cocoa mix need a filler? It makes me bonkers, reading all the labels. We need to lobby the FDA to require easier-to-read labels and LESS fillers in food. Sure, it's a lot better than it used to be, as we know more about processed foods and GMO foods. 

But people don't understand that celiac isn't a food allergy, it's an autoimmune disease like lupus and fibromyalgia. We have a long way to go in educating the public about celiac.

Lisa C., I don't think gluten is responsible for how high dough rises and how quick bread bakes. Gluten is what makes bread hold together. The particular kind of gluten in wheat makes it well suited for making bread because of that, as opposed to the kind of gluten found in other cereal grains.

But over the centuries, the hybridization of wheat to produce bread that holds together better has produced cultivars that have much higher gluten content than wild wheat. Some feel that is partly responsible for the dramatic rise in the rates of celiac disease. Others blame the overuse of antibiotics and the changes that makes in the gut microbial population mix. Maybe the truth is it's some of both as well as better diagnostic tools.

I tried the gluten free Oreo's. I had noticed they contain oats, and was concerned as I assumed they most likely were not "purity protocol" oats. 

No noticeable reaction after going through half the bag, having 2-3 about once a week.  Then I forgot I had the bag as it got to the back of the cabinet, so when I found it, I ate a few every night after dinner so they wouldn't go to waste.

After a few nights of eating them more often, I got very sick with my latest gluten exposure symptoms, super bad body aches, pain in gut, diarrhea, super bad itchy rash on ankles (that was a first, ugh), which all lasted for several days.  

I had an issue with Bob's Red Mill gluten-free oats and granola a few years ago, it took about a month of eating it regularly before symptoms showed up, and awhile to figure it out as I thought they'd be safe since they are labeled gluten-free and processed in their dedicated facility.  But nope.

I know it's not the oats themselves as I eat gluten-free Harvest brand oats, which are purity protocol, all the time and have no issues.

Anyway, just wanted to let people know in case they can't figure out where a reaction might be coming from. 

To me it seems strange that the first couple of times you ate the ones from the same bag gave you no issues, but then eating some from the same bag later would give you an issue. Since they would be from the same batch, it seems like they would all be contaminated, or none would be.

1 minute ago, Scott Adams said:

To me it seems strange that the first couple of times you ate the ones from the same bag gave you no issues, but then eating some from the same bag later would give you an issue. Since they would be from the same batch, it seems like they would all be contaminated, or none would be.

It's how it's always been for me when I get glutened, it doesn't hit right away on one time, it's cumulative over weeks, so it is hard to figure out what the culprit is.  I didn't even used to get the diarrhea.  Drives me nuts, but it's why I'm very strict in my house with no gluten allowed. 

I would still be extremely surprised if you could purchase 100 packages of these and get any to test positive for gluten. We are talking about Nabisco, owned now by  Mondelēz International, which is one of the biggest food companies in the world. Of course it's possible, but what else did you eat that day or week? Given that you have delayed reactions, could it have been something else?

9 hours ago, Beverage said:

It's how it's always been for me when I get glutened, it doesn't hit right away on one time, it's cumulative over weeks, so it is hard to figure out what the culprit is.  I didn't even used to get the diarrhea.  Drives me nuts, but it's why I'm very strict in my house with no gluten allowed. 

I typically get my first symptom of being gluten'd on the late-night going into the 3rd day after exposure.  And, yes, it is cumulative if you keep eating the thing.  Eating 3 Oreos once/wk as opposed to 2 Oreos once/day will change the game, as the body has no time to recupe. 

That said, don't discount a stale Oreo.  Much like Marshmallow Peeps, I enjoy them both ways!   

9 hours ago, Scott Adams said:

Of course it's possible, but what else did you eat that day or week? Given that you have delayed reactions, could it have been something else?

Always look at a full 5-day window and pay particular attention to 3 days prior.  Damage to villi will begin to happen on Day 1, but diarrhea and malabsorption won't likely appear until Day 3... And if you continue eating questionable things, you will eventually go anemic due to malabsorption that results from a damaged mucosal lining, and possibly even gastric permeability within a week. 

I'm no doctor--hell, I avoid them mostly since they typically just want to prescribe things rather than find the root of the problem.  Rather, I'm somewhat of a foodie who pays close attention to patterns (in general... and relative to my gut health).  

8 hours ago, sc'Que? said:

Always look at a full 5-day window and pay particular attention to 3 days prior.  Damage to villi will begin to happen on Day 1, but diarrhea and malabsorption won't likely appear until Day 3... And if you continue eating questionable things, you will eventually go anemic due to malabsorption that results from a damaged mucosal lining, and possibly even gastric permeability within a week. 

I'm no doctor--hell, I avoid them mostly since they typically just want to prescribe things rather than find the root of the problem.  Rather, I'm somewhat of a foodie who pays close attention to patterns (in general... and relative to my gut health).  

My reactions to getting glutened happen within 2-3 hours of consuming it. Hours of intense gut cramps, intractable vomiting followed by a few hours of diarrhea. I have celiac disease, not NCGS.