Bushra Griffith
Cheese is a beloved food product made from milk, bacterial cultures, and rennet, which are all gluten-free ingredients. However, the process of making cheese can sometimes introduce gluten, and certain types of cheese are more likely to contain gluten than others. For those with celiac disease or gluten sensitivity, it is important to understand which cheeses are safe to consume. While most cheeses are naturally gluten-free, some processed varieties, such as shredded or spreadable cheeses, may contain glutenous additives. Additionally, cross-contamination can occur when cheese is sliced or served with gluten-containing foods. To ensure a gluten-free diet, it is crucial to read labels and understand the potential sources of gluten in cheese.
| Characteristics | Values |
|---|---|
| Gluten-free cheeses | Brie, Cheddar, Colby Jack, Swiss, Feta, Goat, Mozzarella, Parmesan, Provolone, Ricotta, Cream Cheese, Blue Cheese, Cottage Cheese |
| Gluten-free alternatives to cheese | Avocado, Nutritional yeast |
| Gluten-containing ingredients | Hydrolyzed wheat protein, Malt, Food starch, Powdered cellulose, Artificial flavor, Fillers, Emulsifiers, Spice blends |
| Gluten-free certification | Certified gluten-free label, Produced in gluten-free factories |
| Gluten-free tips | Check food labels, Avoid cross-contamination, Discuss symptoms and management with a doctor or dietitian |
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What You'll Learn
- Most cheese is gluten-free, but some processed varieties may contain gluten
- Gluten-free cheeses may sometimes become contaminated by gluten-containing foods
- Gluten is sometimes added during manufacturing for certain types of cheeses
- People with celiac disease need to avoid most cereals, so is cheese a safe option
- Some gluten-free cheese alternatives include avocado and nutritional yeast
Most cheese is gluten-free, but some processed varieties may contain gluten
Cheese is usually gluten-free, but some processed varieties may contain gluten. This is because gluten is sometimes added during the manufacturing process to act as a thickening agent or a stabiliser, increasing the product's shelf life.
Cheese is made from milk, which is gluten-free, and most of the ingredients used to make cheese are also gluten-free. However, depending on the cultures used and any additives, the final product might not be. For example, some cheese products may contain wheat starch or modified food starch made from wheat. Other gluten-containing ingredients to look out for on food labels include hydrolysed wheat protein, malt, food starch, powdered cellulose, artificial flavour, fillers, emulsifiers, and spice blends.
Plain and full-fat cheeses are most likely to be gluten-free, whereas cheese with additives, or that is low-fat, low-salt, or fat-free, is more likely to contain gluten. Some examples of gluten-free cheeses include brie, cheddar, cottage cheese, cream cheese, feta, goat cheese, mozzarella, parmesan, provolone, ricotta, and Swiss cheese.
It is important to read the labels of all packaged or processed cheese before eating it. Additionally, cross-contamination can occur if the same tools or equipment are used to process gluten-containing products. Therefore, it is recommended to purchase cheese and cheese products that are labelled as produced in gluten-free factories.
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Gluten-free cheeses may sometimes become contaminated by gluten-containing foods
Cheese is naturally gluten-free, as gluten is a protein found in grains, not dairy products. However, gluten-containing ingredients may sometimes be added during the manufacturing process, particularly in processed cheese varieties. For this reason, it is important to always check the ingredient label before consuming any type of processed cheese or cheese product.
Cheeses that are plain and full-fat are most likely to be gluten-free, whereas low-fat, low-salt, and fat-free cheeses are more likely to contain gluten. Gluten-containing ingredients are often added to cheese as thickeners or stabilizers to increase the product's shelf life. Some ingredients that may indicate gluten on a food label include hydrolyzed wheat protein, malt, food starch, powdered cellulose, artificial flavor, fillers, emulsifiers, and spice blends.
Even cheese marked as gluten-free can sometimes become contaminated by gluten-containing foods. This type of contamination usually results in very small amounts of gluten and is typically only an issue for those with celiac disease. To avoid this, individuals with celiac disease can look for cheese and cheese products labeled as produced in gluten-free factories.
Additionally, cross-contamination can occur if the same tools or equipment are used to process both gluten-free and gluten-containing products. For example, if a knife used to slice bread is then used to slice cheese, or if gluten-containing breadcrumbs are transferred to cheese sticks during the frying process. To prevent cross-contamination, it is important to ensure that all surfaces and utensils are thoroughly cleaned before coming into contact with gluten-free cheese.
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Gluten is sometimes added during manufacturing for certain types of cheeses
Cheese is made from milk, which is naturally gluten-free. However, gluten is sometimes added during the manufacturing process for certain types of cheeses. This is done to act as a thickener or stabilizer, prolonging the product's shelf life and preventing the ingredients from separating. Gluten-containing ingredients are often added to cheese with additional ingredients, such as low-fat, low-salt, or fat-free cheese. These may have gluten-based components added to improve their texture or taste.
Processed cheese and cheese spreads are more likely to contain gluten. For example, shredded cheese may contain starch or cellulose to prevent shreds from sticking together. Wheat flour is sometimes added to grated cheese to prevent clumping. Similarly, some cottage cheese brands may contain wheat starch or modified food starch made from wheat.
Some gluten-free cheeses may become contaminated by gluten-containing products during the manufacturing process. This usually results in very small amounts of gluten and is typically only an issue for those with celiac disease. To avoid this, consumers can purchase cheese and cheese products labelled as produced in gluten-free factories.
When purchasing cheese, it is important to read the labels of all packaged or processed cheese. Ingredients that may indicate gluten include hydrolyzed wheat protein, malt, food starch, powdered cellulose, artificial flavor, fillers, emulsifiers, and spice blends.
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People with celiac disease need to avoid most cereals, so is cheese a safe option?
Celiac disease is a chronic digestive and immune disorder that is characterized by consuming foods containing gluten, which triggers an immune reaction causing gastrointestinal discomfort and, over time, damages the small intestine. Gluten is a protein found in grains, particularly wheat, barley, and rye. These grains make up many staple foods in the standard Western diet, including bread and cereals.
Cheese is made from milk, which is naturally gluten-free. However, the process of making cheese can sometimes involve adding gluten. Plain and full-fat cheeses are most likely to be gluten-free, while cheese containing add-ins, as well as low-fat, low-salt, and fat-free cheese, are more likely to contain gluten. Gluten-containing ingredients may be used as thickeners or stabilizers in certain types of cheese.
Some people with celiac disease may still react to certain types of cheese. This could be due to cross-contamination during the manufacturing process or when cheese is sliced or grated using the same equipment as gluten-containing products. Additionally, some cheeses may be grown on wheat or rye bread cultures, which could be an issue for those with celiac disease.
Overall, most cheese is gluten-free, but it is important to read labels and be cautious of potential cross-contamination when purchasing cheese as a celiac.
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Some gluten-free cheese alternatives include avocado and nutritional yeast
Cheese is made from milk, which is gluten-free. However, depending on the cultures used and any additives, the final product might not be. Gluten is sometimes added during the manufacturing process, particularly in low-fat, low-salt, and fat-free cheese. Additionally, cheese that has undergone additional processing, such as shredded cheese or cheese spread, is more likely to contain gluten.
Some varieties of cheese that are usually gluten-free include brie, cheddar, colby jack, swiss, feta, goat cheese, mozzarella, parmesan, provolone, and ricotta. However, it is important to read the labels of all packaged or processed cheese before consuming it.
If you are looking for gluten-free cheese alternatives, avocado and nutritional yeast are both delicious options. Avocados add flavour and a creamy texture to sandwiches, salads, and other dishes. Nutritional yeast, also known as "nooch", is a popular ingredient in vegan and dairy-free dishes. It has a cheesy flavour profile and can be sprinkled on top of dishes or added to sauces. It is also a good source of protein and B vitamins.
Bragg Nutritional Yeast, for example, is a vegan and gluten-free Parmesan alternative that can be used to enhance the flavour of dips, spreads, salads, vegetables, potatoes, pasta, and more. You can also make your own vegan parmesan at home using a combination of pistachios, nutritional yeast, and garlic.
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Frequently asked questions
Most cheese is gluten-free because the basic ingredients are milk, bacterial cultures, and rennet, which are all gluten-free. However, some processed cheeses may contain gluten, so it's important to read the labels of packaged or processed cheese before eating it.
Some common cheeses that are gluten-free in their natural state include Brie, Cheddar, Colby, Gouda, Monterey Jack, Mozzarella, Muenster, Goat cheese, Parmesan, Pecorino Romano, Feta, and Swiss cheese.
Cheeses that have undergone additional processing, such as shredded cheese or cheese spread, are more likely to contain gluten. Blue cheese may also contain gluten if the mold is grown on wheat or rye bread. Other cheeses that may contain gluten include beer-soaked cheeses, low-salt, low-fat, or fat-free cheeses, and cheese with added spices or seasonings.
When selecting cheese, look for a gluten-free label or certification. If there is no gluten-free label, carefully read the ingredient list and avoid cheeses with ingredients such as wheat, barley, rye, oats, brewer's yeast, or modified food starch.
