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

Caramel Coloring


Raquel

Recommended Posts

Raquel Newbie

I've read and seen on lists that caramel coloring contains gluten, I just bought a packet of Gluten Free Gravy mix that contained Caramel Coloring in it, so is there a difference or a good and bad version. Also if there is a difference is all caramel bad too? and what about like sodas with caramel coloring?? I don't know if I can live w/out caramel or root beer!!

Thanks!

Raquel


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



Celiac.com Sponsor (A8-M):



Lisa Mentor

package gravy mix is not alway good for us.

7-up and Pepsi are fine.

If your gravey mix is guten free you are one of the lucky ones that can find it in the stores.

hez Enthusiast

I remember reading somewhere (yes, I know that is not helpful) that carmel color is safe if made in the US. For example coke-a-cola has carmel color but is gluten-free. Hopefully, someone more on top of things (I'm thinking Richard) will pipe in!

Hez

Raquel Newbie

the gravy packet is actually labeled gluten free from the health food store here, found it today, anyone know anything else about caramel (like candy) or root beer? I'm not a big soda drinker but i love root beer floats. . .

Thanks

Raquel

brizzo Contributor

I too have had trouble with caramel... here's why I say that. If I get "glutenated" =) I know it within 4-5 hrs, so it's not hard to pinpoint. Every time I drink Kahlua it causes a HORRIBLE reaction. I know, kahlua is listed as gluten free..... But the only ingredient I can pin it down to is the damn caramel coloring...

BabyGurl757 Newbie

Every place I have read has said that caramel coloring is not gluten free. I went to Beaners the other day and asked them to make their Caramel Apple Cider without the caramel and just to heat up the cider. But they made it wrong and I had an awful reaction to the caramel the put in it. My advice would be to stay away from it. Better to be safe than sorry.

lovegrov Collaborator

Caramel coloring is gluten-free. Seriously, the Kahlua people are not lying -- it's gluten-free, even with the caramel coloring. Sodas with caramel coloring are gluten-free. And if a gravy packet specifically says gluten-free, it's gluten-free. They're not going to label it gluten-free when it's not.

richard


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



Celiac.com Sponsor (A8-M):



hez Enthusiast

Thank you for joining in Richard! I will keep looking to see where I read that carmel color in the US is safe. Maybe it was Gluten Free Living magazine?

Hez

kbtoyssni Contributor
Caramel coloring is gluten-free. Seriously, the Kahlua people are not lying -- it's gluten-free, even with the caramel coloring. Sodas with caramel coloring are gluten-free. And if a gravy packet specifically says gluten-free, it's gluten-free. They're not going to label it gluten-free when it's not.

richard

Is this all caramel coloring in the USA is gluten-free or all caramel coloring anywhere? I thought it was one of those ingredients you have to call and double check on or is it now like maltodextrin where FDA regulations require it to be gluten-free? Thanks!

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      127,101
    • Most Online (within 30 mins)
      7,748

    Danielle Krucker
    Newest Member
    Danielle Krucker
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      69.9k

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • trents
    • CatS
      I understand your frustration about socializing while having celiac disease. I also have allergies to nuts, dairy, all forms of gluten including oats, strawberries and MSG. I get anxiety while grocery shopping and really take my time to read all labels. I always carry a magnifying glass with me wherever I go to read labels. Many products are labelled Gluten Free but contain Oats, and apparently this is becoming more common. I almost bought some gluten free flour but read that it contained oats. A certain percentage of Celiacs have this complication. I can’t help feeling offended and excluded when others act like I am being “high maintenance”. I am becoming better at being an advocate for myself.  I have had diverticulitis 3 times and each time hospitalized-once, the attending nurse didn’t know what celiac means-she had to research...  If others around me make comments I try to enlighten them, those who don’t get it are not my friends anymore. Be very careful about cross-contamination. I was sick recently for 10 days after a meal was contaminated while I was on holiday. If servers say they have gluten free buns or bread, ask if they use a toaster specifically reserved for gluten-free, or don’t chance it. On a positive note, I didn’t find out I had Celiac Disease until I was 60. Eating a gluten free diet means no more terrible headaches, hives, rashes, intestinal bloating and irregularity, Gastro Intestinal Reflux….when I follow a strict diet and mostly always eat at home, I feel great! I also weeded out “friends” who weren’t worth being around.
    • Kwinkle
      Thank you, Trents- are there any safe alternatives?
    • Scott Adams
      I agree with @trents, it's not typical for gluten exposure to cause symptoms as delayed as a week or two after ingestion. In most cases, reactions to gluten occur within hours to a few days, depending on individual sensitivity and how much gluten was consumed. The delayed symptoms you describe—stomach cramping in the mornings and flaky stool—might suggest that something else is contributing to your discomfort. Cross-contamination is a common challenge, especially when dining out, and it's great that you're doing your best to stay gluten-free. However, the inconsistency of your symptoms and the long delay between exposure and reaction could warrant further investigation. It's possible that another gastrointestinal condition, such as IBS, a food intolerance, or a reaction to something else in your diet, might be contributing to your symptoms. You might consider keeping a detailed food and symptom diary to identify potential patterns or triggers. Additionally, consulting your gastroenterologist could provide clarity. They may suggest testing to rule out other issues, such as small intestinal bacterial overgrowth (SIBO), microscopic colitis, or other sensitivities. If you suspect cross-contamination is a significant issue, you could also ask for follow-up bloodwork (e.g., tTG-IgA) to check if your antibodies are elevated, which might indicate ongoing gluten exposure.
    • Scott Adams
      Good to know, here is their website: https://polly-o.com/
×
×
  • Create New...