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

Peanut Butter Without Any Peanuts/nuts!

RiceGuy

Recommended Posts

RiceGuy Collaborator
RiceGuy
Posted

I LOVE peanut butter, so I know it must be terrible to find you have to give it up. However, I just ran into this product - Peanut butter without the peanuts! Though I don't have any reaction to peanuts or nuts that I'm aware of (thank goodness!), I know many reading this do. If you try it please post your comments!

Open Original Shared Link

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

Celiac.com Sponsor (A8-M):


VydorScope Proficient
VydorScope
Posted

HOw can it be PEANUTbutter with out PEANUTS? :huh:

Carriefaith Enthusiast
Carriefaith
Posted

That's interesting, and it's gluten free!

jerseyangel Proficient
jerseyangel
Posted

Thanks Rice Guy--The cool thing about the guy in the video is that he says that 1 in 133 people are gluten intolerant.

KarenCM Rookie
KarenCM
Posted

I tried it and I am surprised to say that I actually like it.

Karen

kabowman Explorer
kabowman
Posted

But with corn starch...I am concerned that I will develop a problem with cashews which I use for my peanut butter substitute (cashew butter). Too bad...this would have worked.

RiceGuy Collaborator
RiceGuy
Posted
  • Author
But with corn starch...I am concerned that I will develop a problem with cashews which I use for my peanut butter substitute (cashew butter). Too bad...this would have worked.

Since corn allergies are so common, I'd think they would use another starch, like arrowroot, or one of the many others. Perhaps writing to them will get their attention on this issue. It's a small company, so they'll probably listen like they did with the soy. Apparently the original product had soy, but they removed it.

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

Celiac.com Sponsor (A8-M):


tarnalberry Community Regular
tarnalberry
Posted

depending on your location, and if you can handle seeds, you may be able to find sunflower butter. also a good pb sub.

Carriefaith Enthusiast
Carriefaith
Posted

I've also seen cashew butter.

tarnalberry Community Regular
tarnalberry
Posted

yep, as well as almond butter and macadamia nut butter. I think I've seen hazlenut butter too (not nutella), but I don't remember where. unfortunately, nut allergic folks would want to avoid those, while they might be able to have the seed butter. (at least, that's my understanding.)

Rachel--24 Collaborator
Rachel--24
Posted

I have no trouble finding nut butters and I recently tried sunflower butter (Trader Joes). I eat Macadamia butter (sooo good), peanut butter, and almond butter. Next one to try is cashew butter. :)

Oh yeah...I also have sesame butter but I dont like it as much as the others. I think I have to aquire a taste for it.

pixiegirl Enthusiast
pixiegirl
Posted

My daughter has life threatening allergies to peanuts and tree nuts and is trying gluten-free, so thanks for this info!

Susan

Merika Contributor
Merika
Posted

Interesting. I like the label - cute! :)

Recently, I've also been eating the following "nut" butters: cassava butter, white sweet potato butter, arrowroot butter and malanga butter. They're from www.specialfoods.com . I put them on the corresponding bread (cassava bread, etc....). Almost everything they make is gluten-free. :)

Merika

Archived

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

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


  • Member Statistics

    • Total Members
      127,751
    • Most Online (within 30 mins)
      7,748
    Alison A
    Newest Member
    Alison A
    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...