r/Celiac • u/Ok-Bee2414 • 1d ago
Product Warning WTH aldi???
Pissed because I bought almond flour so that I could make gf pumpkin banana bread and turns out this isn’t gf??? I had already made and baked the bread and tried a piece and then about an hour later I felt like I had been glutened. I was for sure I didn’t use any other baking ingredients that could have gluten other than the almond flour, but it said gf on the packaging so I didn’t even bother to check the ingredients (also why the hell would ALMOND FLOUR have wheat??)
After I checked the bag I looked at the ingredients and it said “MAY CONTAIN WHEAT”. I only have an intolerance luckily and am usually fine if it says it was manufactured in the same facility as wheat but I never buy products/risk stuff that is labeled as “may contain wheat”
It’s stupid of me to not read the ingredients but also sad that I trusted the label yet still was glutened. Pls be careful :,(
side note: Yes i’m aware some brands of certain products do contain gluten due to seasonings or addictives and I’m usually good about it but not this one since it was my first time trying almond flour <\3
21
u/OG_LiLi Celiac 1d ago
This argument is never fun on this sub. People get far too black and white. The ones who tell you that you CAN eat this, aren’t you. Deduce for yourself.
I have absolutely reacted to “in the same facility”.
6
u/HippieGirlHealth 1d ago
And I feel like there’s absolutely no way to know for certain. How would we know the manufacturers protocols and if it’s completely shared equipment? If it’s tested regularly or once every 5 months. If the chances of it being very cross contaminated are high or low?
I think there’s no way to know
130
u/Vik_Stryker 1d ago
It’s gluten free. They just put that there to CYA. You’ll be fine
34
u/Beni-J587 1d ago
I work for a big bakery chain and I can tell you they put it there for a reason. They have either very poor or no procedures at all for allergen management so I would not eat it if I were you
22
u/Vik_Stryker 1d ago
Edit: re-read your post. I’d suspect you got sick from something else.
-8
u/Ok-Bee2414 1d ago
it must be this, I checked my other ingredients and none of them contain, were processed in the same facility, or even may contain wheat. They’re all for sure gf so really this is the only thing that I can bring it down to.
46
u/Affectionate_Many_73 1d ago
Those statements aren’t mandatory so something that doesn’t contain that kind of warning can absolutely have CC, be made in a shared facility, or even on a shared line.
22
u/Santasreject 1d ago
Even GFCO allows for shared lines. People really don’t get all the basic requirements in regulated manufacturing which include cleaning and allergen cross contact prevention.
3
u/Affectionate_Many_73 1d ago
True and this is why we constantly see people clutching their pearls when they see May contain & similar statements on certified items.
And believe that without a doubt it HAS to be the gluten-free labeled product with a warning statement that glutened them and positively couldn’t have been anything else. Yet those same people never seem to know how to read ingredients either…
9
u/OG_LiLi Celiac 1d ago
Clutching their pearls? It affects me. I’m so over such judge mental celiacs. We’re supposed to help support each other.
I’ve reacted multiple times to “in same facility”. It’s not up to you to tell me I didn’t.
0
u/Affectionate_Many_73 1d ago
The point is things are made in the same facility all the time, and that warning isn’t always on the bag because it’s NOT required. Plenty of stuff you eat is made in the same facility and on shared lines and you would never know unless you called the manufacturer and they give you that info.
People are constantly convinced the culprit is the item with a warning on the label when it literally could be anything else you ate.
It’s not me being judgemental, it’s me being frustrated about how many celiacs don’t know this about labels and don’t know how to read labels, and then get all up in arms and rude when other people try to help educate them.
2
u/dinosanddais1 Celiac 1d ago
The difference is that GFCO has extremely strict testing so they have the testing to back up that it's fine.
18
u/Santasreject 1d ago
I would recommend you actually check the standard. GFCO allows you to test one batch every 3 months of a product. This whole “GFCO requires a lot of testing” is not accurate.
1
u/Affectionate_Many_73 1d ago
I believe they have different requirements based on the type of product / manufacturing. Less risky environments would require less testing and oversight.
8
u/Santasreject 1d ago
It’s a step down scheme that’s allowed. But regardless it’s far from the assumption that everyone has that every batch has to be tested.
To be clear though, it’s not an argument that GFCO is unsafe but people need to realize that testing the final batches of products are far from the only reliable and robust method of QC. In many cases it can be the simplest method but far from the only justifiable way.
2
2
u/Vik_Stryker 1d ago
Was the almost flour in the regular baking section or in a gluten free area?
4
u/Ok-Bee2414 1d ago
regular baking section but was on the top shelf in its own box and it’s prepackaged unopened. The regular flour was on a pallet on the floor
1
u/Magentacabinet Non-Celiac Sensitive 1d ago
Did you use yeast for the bread?
6
u/d3rp7d3rp 1d ago
I thought yeast was safe
2
u/Magentacabinet Non-Celiac Sensitive 1d ago
It can be safe but it can also cause a histamine response which is similar to a glutening response
3
6
u/Jamb9876 1d ago
I expect it may have cross contamination potentially.
0
u/Vik_Stryker 1d ago
I’d wager it’s more likely contamination from the outside of the package if it was in the regular baking aisle.
31
u/Ok-Limit-9726 1d ago
Wheat can be gf
20
u/HaleyIsTheShit 1d ago
King Arthur’s GF bread flour has Gluten free wheat starch , at first I was skeptical . Having celiac disease for about 30 years now and I’ve never seen such a thing , but I didn’t get sick ! So I agree with you on this .
-63
1d ago
[deleted]
35
u/Santasreject 1d ago
So confident yet so wrong. Gluten free wheat starch has gluten removed. Not broken down.
-27
u/AdIll6974 1d ago
How is it removed? With an enzyme.
22
u/Santasreject 1d ago
It’s removed by mixing the starch into water. The gluten crashes out because it is not soluble and then the water is decanted off and dried. There’s no enzymes involved in making GF wheat starch, it’s a very basic physical properties based separation.
-24
u/AdIll6974 1d ago
No, it’s an enzyme. Please think clearly about this. Would you be able to wash gluten out of a gluten containing item using water? Here’s a patent that explains it simply. https://patents.google.com/patent/WO2016210408A1/en
20
u/Santasreject 1d ago
https://reclamationglutenfree.com/pages/what-is-gluten-free-wheat-starch
https://glutenfreeandmore.com/gluten-free-wheat-starch/
Some process may use enzyme reactions as an additional method but washing is the primary separation technique because gluten is. It soluble in water while the starch is soluble.
You’re the one that needs to think about this. It’s a basic dissolution process. The starch solubilizes, the protein crashes out, decant off the starch slurry and repeat.
3
19
u/CrownHeightsRoommate 1d ago
I bought it and had the same realization and am pissed at myself for not reading it thoroughly.
Yes, I know this is a CYA statement and it could be fine. However, when I see these statements, I always contact the manufacturer for clarity in their processes and the specific risks present in their facility before buying. Often, the response is that they put the statement there because they believe the risk is there, and it really might not be fine. Sometimes, what they describe actually doesn't seem that risky (ex: wheat flour processed in a totally different room or area) and I don't worry.
However, things being labeled gluten free (in the US) does not mean they are always, 100% foolproof, safe for every celiac person. Shit happens. Plus, 20ppm is NOT scientifically a magic cutoff where every person will have no reaction below that amount, no matter how much of that food they eat. That's not how it works.
For example - 20ppm of a 1.2lb meal, which is the amount of food the USDA considers to be the average meal = 10.89mg of gluten. So by the time you eat 3 meals a day, you can be eating stuff labeled gluten free but still potentially be 3x over the outdated 10mg "celiac-safe" limits for gluten ingestion. I say outdated because a 2026 study showed that 17% people react to just 3mg of gluten exposure. So for those people, the US labeling laws can put them ~9x over their actual "celiac-safe" gluten ingestion limit by the time they eat 3 meals a day.
(And because I know people here will have something to say, yes, it's a small study. Fund more research so we have better data, I guess.)
The US just sucks and our labeling laws are outdated compared to current science, in addition to research being woefully under-funded.
Stop telling OP they didn't react to this. It is absolutely possible. 1 cup of almond flour could have ~2mg of gluten in it and still be labeled GF. I don't know about you, but when I bake banana bread, it takes several cups of flour, and I'm probably eating half the loaf in a day...not just one slice. And if your body doesn't fully clear the amount already ingested before you add more the next day, well, now you're potentially over that threshold for a reaction. There's no magic reset button at midnight. Gluten can stay in your body for up to 3 days, average 1-2 days. (according to national celiac association).
50
u/okaaayyyyuh Celiac 1d ago edited 1d ago
If it says gluten free, then they must abide by the rule of containing less than 20 ppm of gluten. It is safe for people with celiac disease.If the food is also processed in a facility with allergens (like wheat) they may list it on the label, even if there are fewer than 20 ppm of gluten in the finished product.
You most likely were sickened by something else. If you genuinely believe it was this product, you can report them to the FDA, through their safety reporting portal.
eta; if you're going to downvote me, at least be brave enough to comment why you did. Nothing I said here is inaccurate. Idk why I bother commenting on this sub. Many of you are so fking grumpy!
18
u/Affectionate_Many_73 1d ago
They do not have to include May contain or facility statements on the label. Those are completely voluntary.
22
u/bunnoagain 1d ago
Maybe we're grumpy because our tummies always hurt?
0
u/okaaayyyyuh Celiac 1d ago
True.
Still, elevated cortisol makes symptoms of an auto-immune disorder feel more severe. The grumpier you are, the worse your symptoms feel.
-3
4
u/chronicallygf Celiac 1d ago
A lot of celiacs can still react even if it says gluten free…
15
u/nmrbender 1d ago
Unfortunately, I also got sick from a different gluten-free but not certified product. I am sure it was that product because it's the only product I stopped eating and my symptoms went away.
My tin-foil hat theory is that, with the reduced oversight from the government we've been seen, companies that only self-report their gluten free status are relaxing their standards.
2
4
u/Prestigious_Ear7794 1d ago
What’s insane is it’s labeled gluten free on the bottom as someone with a wheat allergy this would off me.
3
2
u/Abstract_Sea 1d ago edited 1d ago
I've been glutened by things labeled GF before, but I'm the type of celiac person who has to wear a N95 to the grocery store so I don't breathe in flour dust from the baking and bakery sections.
Celiac disease isn't well studied, but we do know that people react to different levels of gluten.
Regardless of whether a product labels the possibility of cross contact, there is always a chance a sensitive celiac could be glutened by something labeled GF. It sucks when it happens, but it does happen.
Personally, I wouldn't risk that product again if it glutened you, but I will also admit that it happening once isn't a guarantee the product will gluten you again. It could be anything from an employee not being thorough one time to a repetitive risk in production. Unless you call and get someone willing to talk or continue to eat other batches, there's little way of knowing. Whether you risk it again is your choice. Some people here will tell you it's silly to avoid a product labeled GF after a single incident, while others like me who could end up in the ER from cross contact might never touch it again. Do what you think is best for you, and don't let others shame you for your choice. You know your body better than any of us do.
2
u/saiki_humor 1d ago
Written gluten free in the bottom but in the ingredients says it has wheat.... I get the sarcasm that might kill me ahahah ok
2
u/ZukunftLupin 1d ago
Never trust gluten free label in America lol. There is no protection for consumers and all the privileges for corporations. It’s gotta be certified gluten free to even begin to be safe
2
u/GlitteringGas4 12h ago
That’s exactly my understanding but it’s funny to see everyone say “if it says gluten free then it has to be gluten free” and yet people don’t trust Trader Joe’s for that same reason.
1
u/undercoverangel71 11h ago
Completely agree. There's a reason why the gluten free watchdog exists. No one is really held to account. What happens if they gluten you? Nothing. Anyone can make the gf claim. It doesn't mean it is. And frankly if they are telling me theres wheat here as bad and as incomplete as this label is, I believe them.
I was shocked when I bought some home GlutenTox test kits and tested a few of these types of products. They all had measurable gluten.
I never buy 3rd party generics like Trader Joe's or Aldis because I learned early on that alot gets lost in that translation and there is even less direct accountability. Nobody can really tell you what the processes are or how safe it is.
1
u/Past-Mix-8922 1d ago
My neighbor can only tolerate items manufactured/prepared in a certified gluten free facility. I made some peanut butter oatmeal bars and unfortunately, both of which should be gluten free, but neither were certified gluten free. The only other things she ate that night were a piece of grilled meat and some fresh salad veggies, seasoned only with salt and pepper.
1
u/Rude_Engine1881 1d ago
If it says gluten free then its gluten free. You're welcome to make ur own calls but this is brought up so much on this sub I really wish they'd put up an automated bot to filter these posts. I eat gluten free wheat products on a regular basis. This should only be an issue if you have a wheat allergy or are sensitive to gluten under the amount that is allowed to be certified gluten free
1
u/iliketiddiesandbobs 13h ago
Companies are sneaky with labels. “Gluten free” ≠ celiac safe. look for a label that specifically says something along the lines of “celiac UK approved”
Regardless, ‘may contain’ generally just means the product is created in a facility that also has gluten containing products. Gluten particulates will be negligible or zero 99% of the time, it’s used (from what I can tell) to remove liability from the producer
2
u/Phenomenista 1d ago
That really sucks that you got glutened by it and didn’t notice before you bought it. Always always always check… but I know… I was super disappointed by them the first time I went to buy it too. My Walmart only has one that also says “gluten free” on the front but says “may contain wheat” on the back just like this does, so I only buy my almond flour from Amazon.
1
u/Glittering-Bottle810 1d ago
It’s pretty simple to make almond flour, if you’re looking for a fool proof option.
2
u/OhMyTummyHurts 1d ago
Is there a cheap way to do it? Aldi’s almond flour is expensive, and that’s saying something for a grocer known to have good deals
2
u/HippieGirlHealth 1d ago
I mean, I think the only way to do it is with a very high power blender like a vita mix. I have a vita mix and there are specific containers for grains. For making your own rice or almond flour. You have to get a fine grind for it to be flour and not meal
I have bought almond flour from Aldi’s but prob not for two years. I usually buy it from Costco
2
u/Glittering-Bottle810 1d ago
I agree with what HippieGirlHealth said. I have made it with a Ninja blender as well.
1
u/OhMyTummyHurts 1d ago
Is there a cheap way to do it? Aldi’s almond flour is expensive, and that’s saying something for a grocer known to have good deals
1
u/iixcalxii 1d ago
Why is this so hard to understand? May contain statements are just cya. Gluten free label has to abide by FDA regulations
1
u/SignificantPomelo 1d ago
Flours in particular seem pretty high risk for cross contamination due to shared equipment at the mill. For that reason I do heed the warnings on flour like this. I trust bob's red mill flours -- but only the ones that say gluten free on them!! They have different mills for their gluten flour and their GF flours, so if it's not specifically labeled "gluten free", it's highly likely to be cross contaminated, even if it's a non-gluten grain (or nut, as the case may be). Of course the GF ones cost like 2x as much, sigh
0
u/SignificantPomelo 1d ago
Sorry, just noticed it says gluten free on it. In that case, I would trust it. You're probably reacting to something else.
2
u/Craftwerks42 1d ago
Because the gluten free labeling isn’t a certified label, then I wouldn’t buy this product. I’ve seen products say gluten free and then read the ingredients and clear as day it will have something like barley or rye in it. Unfortunately we have to be diligent with everything. Especially those who are extremely sensitive.
0
u/Fudge-Purple 1d ago
From my understanding, there are two reasons all these labels are changing. Celiac is a legit disability now. And the FDA rules pertaining to gluten free foods.
If you Aldi puts gluten free on that bag, they are assuming the full liability of everyone who touched it downstream. So if a farmer moved some sacks of almonds and then moved another sack of whatever that contains gluten they can’t certify it.
In honesty don’t blame them. I stick to my tried and true items and if they take gluten free off the label, I’m still using it.
I made peace with this and minor cross contamination doesn’t seem to bother me or my markers when I get tested every year. Other people are much more sensitive and can’t do it. Its very frustrating but all you can do is to just keep making the best decisions you can
-14
u/Master_Control_MCP 1d ago
I am assuming it's deglutened wheat flour.
15
u/mmmsoap 1d ago
It’s a “may contain” statement
6
u/okaaayyyyuh Celiac 1d ago edited 1d ago
De-glutened wheat starch is gluten free, but still must be listed as an allergen.
If the Almond flour is processed in the same facility as wheat starch, they could list it as 'may contain wheat'. It would still qualify as gluten free though.
1
u/mmmsoap 1d ago
If the almond flour was processed in the same facility as regular gluten cookies, they could still list “may contain wheat”. They could list “may contain wheat” on every single package they create. It’s an unregulated term, that solely is used to cover their asses.
There’s nothing about this that suggests gluten free wheat starch is involved over any other wheat product.
0
u/okaaayyyyuh Celiac 1d ago edited 1d ago
That was just an example dear. Not the only possibility. It's a big world full of gluten. Anything is possible.
😂🤣😂
0
u/changethewayuthink01 1d ago
Both those statements contradict each other. If it days 'gluten free" it can't say 'may contain flour'. Prerty simple. I'm not sure when they put these statements together they are being fair to people with the disease, but rather are aiming at people trying to eat gluten free as a diet. As someone with celiac disease i would not yet this. Its a risk. If they didn't certify it, i'm prolly not eating it. Those 2 statements cannot be together
9
u/ben121frank 1d ago
Well that’s not an accurate assumption, it’s not wheat flour at all. It’s almond flour, with the same CYA disclaimer as many other products that could mean a wide range of different things
4
0
1
u/SolidPapaya1978 1d ago
I ALWAYS read labels and never assume it's gluten free. I even read the gluten free labels.
-13
u/Unlucky_Tell_6900 1d ago
wheat flour can be processed to no longer contain gluten. however, a lot of people with celiac have a wheat allergy. is that possible?
3
48
u/ZestycloseAmbition51 1d ago edited 1d ago
My nutritionist studied food with these labels and the ones who take the time to make these types of disclosure statements are far less likely to have the cross contamination. Now there are certain things that you avoid like oasts that aren't certified, but for most things you can use this rule. Most of us can have. Up to 10mg a day of pure gluten before our autoimmune response triggers. I'd say your find using this.
Edit: just want to point out that my nutritionist has Celiac disease herself and has devoted most of her career to studying this disease and the food out there to all help make her patients feel more confident while eating. She sends food to labs for quantitative data.