Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Vinegar And Salad Dressings

jnifred

Recommended Posts

jnifred Explorer
jnifred
Posted

Ok, so what is the deal wtih vinegar???? Is it gluten-free or not???? Does that mean I can't eat pickles???? and WHAT???? salad dressing does not have vinegar in it????? What salad dressings are ok??? I need some guidance with this...THANKS!!!! Jen

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

Celiac.com Sponsor (A8-M):


jerseyangel Proficient
jerseyangel
Posted

I use Heinz Apple Cider Vinegar. The problem with salad dressings generally is the thickeners used may be wheat based. I know that Vlassic Pickles are safe. A lot of vinegars are safe, but not all--same with pickles. The safest thing to do is to call the companies in question.

Lisa Mentor
Lisa
Posted

I too have questions about vinegars. It seems to be in every thing that I want to buy........As in Kraft products. I would like to know that when I see just "vinegar" that the are gluten free. Isn't most vinegar gluten free?...unless it says malt vinegar?

Lisa B.

To my understanding, Paul Newman dressings are safe as well as most Annies Dressing are safe, but please read the lables.

jnifred Explorer
jnifred
Posted
  • Author

I will contact Newman's, that is the dressing I like anyway.

Is apple cider vinegar ok to use in any recipe calling for vinegar??? Is it too sweet??? I cook and bake a lot and am just starting to experiment with the gluten free stuff.

I know I can do this, It really isn't that different than the diet I have had for the last few years, unknowingly I've been cutting back on gluten all over and never put 2 & 2 together...DUH!!! The hardest thing is finding which mixes will bake with my recipes. Anyway, thanks a lot!!! Jen

Guest Viola
Guest Viola
Posted

Most vinegars are safe except for malt vinegar.

A lot of Kraft dressings are gluten free. Read the label, they are very good at listing the ingredients.

Most pickles are safe, but you have to read labels. Pickles like mustard pickles that are thickened are likely not safe.

Sure you can do it! It just takes time and a little patience ... well, sometimes more than a little patience when you get voice mail while your trying to check on things :lol: But you can do it and feel much healthier in the process :D

tarnalberry Community Regular
tarnalberry
Posted

Pure vinegars that don't have anything added to them are gluten free, even if derived from wheat, because of the distillation process. Heinz white vinegar is derived from corn anyway, and rice vinegar is derived from rice. Champagne vinegar, wine vinegar, and balsamic vinegar are all derived from grapes (but check labeling for added ingredients).

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      127,750
    • Most Online (within 30 mins)
      7,748
    Ajustice
    Newest Member
    Ajustice
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.4k
  • Celiac.com Sponsor (A22):



  • Who's Online (See full list)

  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Scott Adams
      High blood test numbers - with scales. Any advice?

      By Scott Adams · Posted

      I agree with @RMJ, you have multiple positive tests so celiac disease is likely.  This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease.     
    • trents
      Newly gluten free… withdrawal?

      By trents · Posted

      One small study found that 50% of celiacs react to the dairy protein "casein" like they do to gluten. It is also common for celiacs to be lactose (the sugar in milk) intolerant, though that often disappears in time as the villi heal. About 10% of celiacs react to the oat protein "avenin" like they do gluten.
    • K6315
      Newly gluten free… withdrawal?

      By K6315 · Posted

      Thank you so much Trents (Scott?)! I have started working with a dietitian and did a deep research dive as soon as I got the diagnosis. I am aware of what you mentioned in the first two paragraphs, and was not aware of anything in the third, so I am grateful for that information, and will talk to the dietitian about that. I think I was most interested in the withdrawal process - it gives me hope that, although I have felt unwell recently, I just need to be patient (not a strong suit). I have printed the article you sent and will look at it more closely. Thanks again!
    • Sandi20
      Gluten Free Daily Vitamins for Kids w/ Celiac

      By Sandi20 · Posted

      I really like Thorne!  I've researched thier products.  Thank you so much.
    • trents
      Newly gluten free… withdrawal?

      By trents · Posted

      Welcome to the forum, @K6315! Gluten withdrawal typically lasts for a period of a few weeks. But there is a real learning curve involved in actually attaining to a gluten free dietary state. Much more is involved than just cutting out major sources of gluten such as bread and pasta. It's all the places that gluten is hidden in the food supply that is difficult to ferret out, like soy sauce and canned tomato soup, canned chili and canned pork n' beans, some "lite" pancake syrups, potato salad, flavorings, etc., etc. Gluten-containing grain products are hidden through alternate terminology and found in places you would never expect.  There is also "cross contamination" where naturally gluten free foods come into contact with gluten-containing grains during farming, transportation, storage and manufacturing processes. Then there is the issue of "cross reactivity" whereby you may be having gluten-like reaction to food proteins whose structure is similar to gluten. Chief among these are dairy, oats (even gluten-free oats), soy, corn and eggs. I am including this article that you might find helpful:   
×
×
  • Create New...