Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

Tacos
0

11 posts in this topic

I was making my tacos with Gluten Free Pantry Tex Mex, but I discovered they stopped making it..ugh! It was my favorite too! I loved Pasta Fagoli too, they stopped making that also :( I have only looked at one packet at the store, and it contained wheat.

I was wondering what taco seasonings are gluten free and good if any?

0

Share this post


Link to post
Share on other sites


Ads by Google:

Many of McCormick's taco seasoning packets are gluten free. McCormick has a clear gluten labeling policy, so if you don't see it --- its safe!

0

Share this post


Link to post
Share on other sites

After draining the browned ground beef I add in some McCormick Chili Powder, Tomato Sauce and some Pepper. All three things are added till the right taste is met. When I get to the taste I want I let it simmer for a minute or two so all three ingredients can warm up (the taste will disperse more) and then add more chili powder if needed. We use to buy the packs of season taco mix but this way we know what is going in and it isn't as bad for us as the mix (cutting back on sodium etc). Still really good taste. The tomato sauce depends on how much meat we are using sometimes we use the whole 8oz can and sometimes just half (If I am remembering right -- off hand I think it was half a can for 1lb and whole can for 2lb).

Good Luck

0

Share this post


Link to post
Share on other sites

Don't know if is this is any good, but my mom just gave me a recipe for taco mix that you can keep on hand. You could add/subtract to your liking. Haven't had a chance to try it yet, but here goes:

8 tsp dried minced onion

2 T chili powder

2 tsp cornstarch

2 tsp garlic powder

2 tsp ground cumin

1 tsp dried oregano

1/4 tsp cayenne powder

Mix it up and store in a cool dry place for up to 1 year.

Hope it's good!

0

Share this post


Link to post
Share on other sites

I am in Canada, and I am not sure but you may be able to get this in the US. Old el Paso taco seasoning mix seems to appear gluten free and I have been having no problems with it , I have been using it since I went gluten free a few months ago. Old el Paso lists any type of gluten in their ingredient list.

Hope this helps

Their fagita mix is really good too!

T

0

Share this post


Link to post
Share on other sites




I've found quite a few good ones. I usually mix or blend several kinds together.

~ Casa Fiesta Taco Salad seasoning mix.

~ Bearitos Taco seasoning.

~ Wick Fowler's Famous Taco Seasoning Mix.

~ Nueva Cocina Chipotle Taco Beef Seasoning.

~ McCormicK Taco & also Chicken Taco seasoning mix.

~ Walmarts Great Value Taco seasoning.

I don't have any at the moment, but I'm pretty sure Albertson's brand taco seasoning is gluten-free also.

best regards, lm

0

Share this post


Link to post
Share on other sites

I use some of McCormick taco seasoning mixed in the meat with some salsa. Very tastey with gluten-free homemade tortillas.

0

Share this post


Link to post
Share on other sites

Penzey's has a gluten free taco seasoning too. It's lower in salt than many taco seasonings are.

0

Share this post


Link to post
Share on other sites

I make my own taco seasoning since every packet I have ever seen has whey in it and I don't do the dairy thing.

1TB minced dried onion

2 tsp Chili Powder

1 tsp Garlic Powder

1 tsp Cornstarch

1 tsp cumin

1/2 to 1 tsp Cayenne Pepper

I also add about 1/2 tsp salt, which the recipe didn't call for, but I thought it really needed it.

This recipe is equivalent to a package of taco seasoning.

I add about 3/4 cups of water when I use it to season meat.

I also add it to my rice cooker when I make Spanish rice along with 1 can of diced tomatoes for 2 cups of rice. (If you double it to 4 cups rice then double the seasoning and cans of diced tomatoes.)

Also, my son came up with a good idea... we like to buy the crunchy Mission Taco shells, but they break, so we also use the soft corn tortillas.

We use a little refried beans or guac (as a glue) on the base of the soft corn tortilla, then we fold the soft tortilla onto the outside of the hard shell, that way the hard shell sticks to the soft one and nothing breaks... it's a little more filling, but it is actually really good ---

0

Share this post


Link to post
Share on other sites
.....

Also, my son came up with a good idea... we like to buy the crunchy Mission Taco shells, but they break, so we also use the soft corn tortillas.

We use a little refried beans or guac (as a glue) on the base of the soft corn tortilla, then we fold the soft tortilla onto the outside of the hard shell, that way the hard shell sticks to the soft one and nothing breaks... it's a little more filling, but it is actually really good ---

I never thought of trying that. Taco Bell's Double Decker Taco Supreme used to be one of my favs. I've seen them use refried beans as the "glue", or sometimes they use queso instead. Your son had a good idea.

best regards, lm

0

Share this post


Link to post
Share on other sites

The best taco seasoning is the one you make yourself. Seriously - most packets have so much sodium and so many preservatives you lose some of the flavor.

I generally use garlic powder, onion powder, cumin, curry powder, ground red pepper, chili powder...you can add anything you want! If you want it to taste more Indian than Mexican, go heavier on the curry and cumin. If you want to make it more Italian than Mexican, go heavier on the garlic and onion. And so on.

I always keep a cabinet full of spices - you just never know when that new gluten-free dish is going to need some spice! :)

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      104,641
    • Total Posts
      921,552
  • Topics

  • Posts

    • Hi Kasia2016, Yes, celiac disease symptoms can vary widely.  Some people have no symptoms, we call that silent celiac.  Other have difficulty walking (gluten ataxia), skin rashes (dermatitis herpetiformis), and thyroid disease (Hashimoto's thyroiditis).  The list goes on and on.  GI symptoms can vary widely too, from mild symptoms at times to severe symptoms.
    • Hi egs1707, Welcome to the forum! Irene is right, you should not be gluten-free until all testing is completed.  The celiac disease tests are checking for immune system reactions and damage, and when you go gluten-free that starts to decline.  So the tests may not show the true immune reaction that is going on or the normal damage.  They may not show any damage in fact and you could get a false negative diagnosis.  You body starts healing and out the window go the test results.  Your doctor gets an "F" grade if they told you to go gluten-free now. But you aren't alone in having a doctor who doesn't understand the celiac disease testing process.  Many of them are woefully ignorant of proper testing for celiac disease.  That why the current estimate is somewhere in the range of 85% of celiacs in the USA are undiagnosed.  It doesn't help when doctors screw up the testing themselves.  Or refuse to test people.  Which is also far too common. I was vegetarian for 5 years.  I am not anymore and don't recommend it.  It is hard enough living gluten-free and finding safe food to eat and adequate nutrition for healing a damaged body.  I used to eat a lot of soy products when I Was vegetarian, but now soy makes me physically sick.  We can sometimes develop reactions to foods we eat a lot of while our guts are inflamed IMHO.  Soy is not a healthy food anyway from my reading. I can't do dairy now but may people who start out lactose intolerant end up being able to eat dairy after they have recovered. The best advice I can give is to avoid as much processed food as you can, and eat mostly whole foods you cook yourself at home.  When you do cook, cook big, and freeze the leftovers.  That way you can quickly take a small portion of food out of the freezer and reheat it.  Being celiac it is more important to learn how to cook.  Unless you are wealthy all those gluten-free processed foods add up quick.  Plus gluten-free processed foods often are lacking in fiber and vitamins. You'll want to watch out for vitamin deficiencies also.  Since celiac disease damages the villi in the small intestine, the vitamins and minerals etc are not digested and absorbed well.  So celiacs can be low on vitamin D, calcium,  and one other one I forget.  Vitamin B-12 may be low also ( it is important for nerve health).  Then there are some vitamins that vegetarians tend to have problems getting enough of also to consider. Adjusting to living with celiac disease means adjusting to a new diet and some lifestyle changes.  There's lots of us that make that change every year though, it's not impossible.  You will most likely end up eating better, more nutritious food than many of your peers.  And you will avoid a pletora of additional health concerns that can come along with untreated celiac disease. Learning to cook can be an adventure and you may enjoy it once you start.  you may find your taste in foods changes once you have been gluten-free for a while too. Recovery from celiac disease can take some months.  The immune system is very serious about protecting us and doesn't give up quickly.  Also it always remembers so it will react to even small amounts of gluten.  I live with gluten eaters at home and I do fine.  I just am careful about rinsing dishes off and so forth before using them. There is a Newbie 101 thread at the top of the coping with forum subsection.  It may provide some helpful info.  
    • That's great to hear you are feeling better Nightsky.  I really think when our GI systems are in distress already that it doesn't take much to set off symptoms.  Once I eliminated the other foods that cause me symptoms that helped a lot too.  And added some extra vitamin D to my diet and selenium. Many of us have developed reactions to other foods besides gluten and need to avoid them to keep symptoms at bay.  For me nightshades, carrots, soy, dairy, and celery all cause symptoms.  It took me awhile to figure out all those food culprits, but it made a big difference getting them out of my diet. But we are all individuals, and our bodies react individually.  So you may or may not have additional food intolerances develop. Celiac is one of those life journey things and we learn as we go.  Just keep the bottle of aspirin handy!
    • Pastry chain goes gluten-free, using mangoes ... But gluten is also believed to cause celiac disease, non-celiac gluten sensitivity, and wheat allergy, ... View the full article
    • I know that Lea & Perrins Worcestershire Sauce  in the US is gluten free, I also know that in Canada it is NOT. This is a very reliable site: http://www.glutenfreedietitian.com/vinegar/ But it is in the US. I'm agast that the Irish Celiac Society says malt vinegar is gluten free.  I wouldn't use it. No sense taking any chance at all.
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,644
    • Most Online
      3,093

    Newest Member
    Jross69
    Joined