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

I Need A Gluten Free, Soy Free, And Dairy Free Cooking Oil!

Guest kim07

By Guest kim07
in Gluten-Free Foods, Products, Shopping & Medications

Recommended Posts

Guest kim07
Guest kim07
Posted

Does anyone know a good gluten, soy, and dairy free cooking oil??????

I would appreciate it if anyone could tell me one, because I need one fast.

Thank you!!!!

Please make sure it is gluten, and soy free! :)

Kim07

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

Celiac.com Sponsor (A8-M):


tarnalberry Community Regular
tarnalberry
Posted

Olive? Canola? Peanut? Hazelnut? Coconut? Avocado? Grapeseed? Tea?

I don't know that I understand the question. Any oil that isn't, say, wheat bran oil, or doesn't have anything added to it, like parmesean cheese in a dipping oil, is going to be gluten and dairy free. Any oil that doesn't use soy in it (or in the flavors inside it), will be soy free, so for that, you just read the label. (For instance, chili oil usually uses soybean oil and is infused with chili, but it will say soybean oil in the ingredient list, and I've found a couple that don't use soy.)

It'd also depend on what kind of cooking you're doing. Frying? Don't use hazelnut or olive, but canola's ok, and avocado is good too. Roasting? Olive's good for many flavors. Stir-fry? Canola's often good. Sautee? Almost any of them, because the heat doesn't get to high.

Guest kim07
Guest kim07
Posted
Olive? Canola? Peanut? Hazelnut? Coconut? Avocado? Grapeseed? Tea?

I don't know that I understand the question. Any oil that isn't, say, wheat bran oil, or doesn't have anything added to it, like parmesean cheese in a dipping oil, is going to be gluten and dairy free. Any oil that doesn't use soy in it (or in the flavors inside it), will be soy free, so for that, you just read the label. (For instance, chili oil usually uses soybean oil and is infused with chili, but it will say soybean oil in the ingredient list, and I've found a couple that don't use soy.)

It'd also depend on what kind of cooking you're doing. Frying? Don't use hazelnut or olive, but canola's ok, and avocado is good too. Roasting? Olive's good for many flavors. Stir-fry? Canola's often good. Sautee? Almost any of them, because the heat doesn't get to high.

Hello Tiffany!,

I'm sorry I should have been more informative in my question, still learning and I might be having a problem with soy and dairy now including gluten so trying to be extremly careful.

It would be used to saut'e fish, and veggies mostly.

Canola though, I thought for sure was made out of soy beans. Am I wrong???

Please tell me if I am, because I need to know...

Thank you

Kim :)

aikiducky Apprentice
aikiducky
Posted

Olive oil would be good I think, plus it's very healthy. It's made of olives. ;)

Canola oil is made of rapeseed IIRC.

Pauliina

Guest kim07
Guest kim07
Posted
Olive oil would be good I think, plus it's very healthy. It's made of olives. ;)

Canola oil is made of rapeseed IIRC.

Pauliina

Paulina thanks so much, that helps me out A LOT!!!!

:)

Kelly Langenfeld Newbie
Kelly Langenfeld
Posted

All Crisco oil/shortning is gluten-free, and they make vegetable oil. I buy Canola oil for sray oil b/c it's better for your heart.

--Kelly

kabowman Explorer
kabowman
Posted

Almost all vegetable oils have soy. Stay away from anything like that--for shortening, I have switched to lard which sounds awful but doesn't add any flavor and makes my pie crust very flaky. I had tummy problems with the palm shortening.

Also, I "heard" and don't know if it is true, that some of the cheaper, non-extra virgin olive oils add vegetable oil. I only use good extra virgin olive oil for cooking and I like canola oil for baking.

Tiffany is right, there are tons of different oils out there that don't contain soy...just read the label.

One more note - if you bake, I use oil/lard in even exchange for butter/margarine for all recipes. Liquid if it calls for melted, solid if it calls for non-melted.

I haven't found a margarine that is soy and dairy free. Lots are dairy free, none are soy free.

Also, I buy crushed garlic in a jar (I know, cheating but boy it makes things faster) and some have soy oil included. Soy is in everything. It is actually worse than gluten to avoid. Read all labels, closely.

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

Celiac.com Sponsor (A8-M):


cornbread Explorer
cornbread
Posted

I only use either olive oil or coconut oil. Bother very good for you. :)

  • 3 weeks later...
Carriefaith Enthusiast
Carriefaith
Posted

I use olive oil most of the time.

jerseyangel Proficient
jerseyangel
Posted

I also use olive oil for almost everything. I have extra virgin and the lighter colored type--between the two, it covers everything.

achiera Rookie
achiera
Posted

i second coconut oil, its a great healthy fat!

Felidae Enthusiast
Felidae
Posted

I use olive oil or canola oil.

jenvan Collaborator
jenvan
Posted

I also def. vote olive oil for the type of cooking you are talking about. If you really want to explore there are other unique oils like walnut and sesame to try too....

Silver-naki Rookie
Silver-naki
Posted

:(

They have an Olive Oil "cooking spray" put out now by Kroger. I accidentally ran into this at the Grocery Store awhile back, & had not seen the Olive Oil in a spray can. In reading the ingredients labeled on the back, it has 100% Extra Virgin Olive Oil, Soy Lechithin, Water & Propellant. "Kroger" brands are found in the Smith's Grocery Store chains......

I use alot of Olive Oil & also Canola Oil to cook with.... and yes, there is SOY in about everything!

Guest Viola
Guest Viola
Posted

I use Olive oil for stir fries etc. but Grapeseed oil for frying meat or other things that need a higher heat without burning.

tarnalberry Community Regular
tarnalberry
Posted
:(

They have an Olive Oil "cooking spray" put out now by Kroger. I accidentally ran into this at the Grocery Store awhile back, & had not seen the Olive Oil in a spray can. In reading the ingredients labeled on the back, it has 100% Extra Virgin Olive Oil, Soy Lechithin, Water & Propellant. "Kroger" brands are found in the Smith's Grocery Store chains......

I use alot of Olive Oil & also Canola Oil to cook with.... and yes, there is SOY in about everything!

You can get your own sprayer so that you can have nearly the same functionality, but with your own oil.

minibabe Contributor
minibabe
Posted

I use grape seed oil. I just recently started using it and it makes the food taste absolutly wonderful. I could not believe the difference in taste of the food, once my mom started using it. I swear by it and it is free of gluten, soy, and dairy. The ingredients: 100% natual grape seed oil. This oil can be treated as any oil would be, it can be used for ANYTHING! The grape seed oil also contains no cholesterol, preservatives, sodium, or trans-fatty acid. ITS HEAlTHY!

Open Original Shared Link

(Scroll down midway of the page and it has the health information)

Happy Cooking :D

Archived

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

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


  • Member Statistics

    • Total Members
      127,881
    • Most Online (within 30 mins)
      7,748
    Sky Dancer
    Newest Member
    Sky Dancer
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.5k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Scott Adams
      Hidden Gluten in distilled vinegar

      By Scott Adams · Posted

      @Mynx, how long have you been gluten-free? I ask because many newly diagnosed celiacs react to many things, and often think their reactions are caused by gluten, when in fact, they are really caused by a combination of a sensitive gut due to damage, as well as additional food intolerance/leaky gut issues to other foods which may be temporary until their villi heal.
    • Scott Adams
      Hidden Gluten in distilled vinegar

      By Scott Adams · Posted

      Many major brands of distilled vinegar in the USA, including Heinz white vinegar, are typically made from corn. In the United States, corn is a common and cost-effective raw material used in the production of distilled white vinegar. The process involves fermenting the sugars derived from corn into alcohol, which is then further fermented into acetic acid to produce vinegar. Distillation follows, which purifies the liquid and removes impurities, including any residual proteins or allergens. While the source of the vinegar (e.g., corn) is not always explicitly stated on the label, corn-derived vinegar is widely used in the food industry due to its neutral flavor and affordability. For individuals with gluten intolerance or celiac disease, distilled vinegar made from corn is generally considered safe, as the distillation process effectively removes gluten proteins. However, if you have concerns about cross-contamination or specific sensitivities, it’s always a good idea to contact the manufacturer directly to confirm the sourcing and production practices. Heinz, for example, has stated that their distilled white vinegar is gluten-free and safe for those with celiac disease, but verifying this information can provide additional peace of mind. The belief that distilled vinegar is gluten-free is rooted in the scientific understanding that gluten proteins, which are large and complex molecules, are generally too big to pass through the distillation process. Distillation involves heating a liquid to create vapor, which is then condensed back into a liquid form, leaving behind larger molecules like gluten proteins. However, the concern about cross-contamination arises from the possibility that gluten-containing ingredients may have been present in the liquid prior to distillation. While the distillation process itself is highly effective at removing gluten, the equipment used in production could potentially introduce trace amounts of gluten if not thoroughly cleaned between batches. For most individuals with gluten sensitivity or celiac disease, distilled vinegar is considered safe because the gluten content, if any, is typically below the threshold that would trigger a reaction. However, for those with extreme gluten intolerance or celiac disease, even trace amounts can cause adverse effects. This is why some individuals, like yourself, may choose to avoid commercially produced distilled vinegar and opt for alternatives like apple cider vinegar, which can be verified as gluten-free. The meticulous process of researching ingredients and preparing homemade products, such as ketchup, is indeed challenging but crucial for maintaining health and avoiding gluten exposure. It’s important to note that regulatory standards for gluten-free labeling vary by region, and in many places, products labeled "gluten-free" must contain less than 20 parts per million (ppm) of gluten, which is considered safe for the vast majority of people with celiac disease. Nonetheless, individual sensitivity levels can vary, and your approach highlights the importance of personalized dietary management for those with severe gluten intolerance.
    • Bebee
      Testing for celiac

      By Bebee · Posted

      I have been diagnosed with Microscopic Colitis (LC) for quite a few years, so I have been gluten-free and DF.  I would like to get tested for Celiac Disease because of the possibility of cross contamination and colon cancer.  And if you were hospitalized and didn't have a celiac diagnosis you could not get gluten-free food, I don't know if that is true or not.  Also because there is chance of colon cancer so I want to know if I have Celiac Disease and need to be on very restrictive diet.  The only testing I did was a sigmoid scope and Enter Lab but no gene testing.  I know I can go back to eating gluten for a few months, but I would worry you would have to stay home for the few months while getting gluten.  What other options do I have?  Should I do the gene testing?  Maybe through Entero Lab?  Any other tests?  How important is it to have Celiac diagnosed? Thank you! Barb
    • trents
      Hidden Gluten in distilled vinegar

      By trents · Posted

      Take it easy! I was just prompting you for some clarification.  In the distillation process, the liquid is boiled and the vapor descends up a tube and condenses into another container as it cools. What people are saying is that the gluten molecules are too large and heavy to travel up with the vapor and so get left behind in the original liquid solution. Therefore, the condensate should be free of gluten, no matter if there was gluten in the original solution. The explanation contained in the second sentence I quoted from your post would not seem to square with the physics of the distillation process. Unless, that is, I misunderstood what you were trying to explain.
    • Mynx
      Hidden Gluten in distilled vinegar

      By Mynx · Posted

      No they do not contradict each other. Just like frying oil can be cross contaminated even though the oil doesn't contain the luten protein. The same is the same for a distilled vinegar or spirit which originally came from a gluten source. Just because you don't understand, doesn't mean you can tell me that my sentences contradict each other. Do you have a PhD in biochemistry or friends that do and access to a lab?  If not, saying you don't understand is one thing anything else can be dangerous to others. 
×
×
  • Create New...