[LuvMoosic4life]

O.K I know that kraft will clearly label wheat, rye, barley...but is there anyone who has had a reaction to thier bbq sauce??? I have been staying away from sauces for about a year and decided to try it again yesterday...well I had cramping and D today...I never get D anymore unless I''m glutened or some other irritant... That was the only thing differant I had yesterday and i checked all the ingredients.

I'm just frustrated b/c it seems the only thing that works for me is a plain bland diet. Even using pure spices other than pepper gives me bad gas and bloating

[FMcGee]

I have reactions to barbecue sauce, too, even if it's gluten-free (we use Sweet Baby Ray's). I haven't been gluten-free long enough to say for 100% certain that that's what's going on, but that's my guess. Maybe some of us just don't tolerate it.

[sarahk47]

FMcGee, on May 26 2009, 02:37 PM, said:

I have reactions to barbecue sauce, too, even if it's gluten-free (we use Sweet Baby Ray's). I haven't been gluten-free long enough to say for 100% certain that that's what's going on, but that's my guess. Maybe some of us just don't tolerate it.

This could also be due to another food sensitivity developing. Lately I can tolerate BBQ sauce unless it contains corn syrup (HFCS or regular CS).

[cyberprof]

LuvMoosic4life, on May 26 2009, 11:20 AM, said:

O.K I know that kraft will clearly label wheat, rye, barley...but is there anyone who has had a reaction to thier bbq sauce??? I have been staying away from sauces for about a year and decided to try it again yesterday...well I had cramping and D today...I never get D anymore unless I''m glutened or some other irritant... That was the only thing differant I had yesterday and i checked all the ingredients.

I'm just frustrated b/c it seems the only thing that works for me is a plain bland diet. Even using pure spices other than pepper gives me bad gas and bloating

Have you tried plain ketchup? Plain vinegar? Plain mustard? If not, try those first - see if you're sensitive. Then make your own BBQ sauce. It's easy. I can post a recepie later or you can try an online site like epicurious dot com.

[LuvMoosic4life]

cyberprof, on May 27 2009, 02:42 PM, said:

Have you tried plain ketchup? Plain vinegar? Plain mustard? If not, try those first - see if you're sensitive. Then make your own BBQ sauce. It's easy. I can post a recepie later or you can try an online site like epicurious dot com.

the last time a tried ketchup it bothered me, but that was ayear ago. plain vinegar as long as its not balsamic I'm fine with, I dunno about mustard, I never use it but i could give it a try. I know I'm sensitive to tomatoes, but it doesnt happen all the time...sometimes I cant stand my body!! lol

thanks!!!

[Amyleigh0007]

That's funny because I got ill a few nights ago and the only out of the ordinary thing I ate was Kraft BBQ sauce. We usually eat Sweet Baby Rays and I have never gotten ill. I also don't get ill from ketchup, mustand, etc. I was stumped as to what caused my gastro symptoms. I wonder what it is about Kraft that would make us sick......

[ravenwoodglass]

Some of us will react to gluten grain distilled vinegars. That may be why folks are having a reaction.

[jaket]

ravenwoodglass, on Jun 4 2009, 03:47 PM, said:

Some of us will react to gluten grain distilled vinegars. That may be why folks are having a reaction.

From the information that I have, I thought it was the caramel color and tomato paste that is in these bbq sauces. Is that correct? I know that my daughter has a reaction to caramel color because she cant drink any kind of dark soda. We have stayed away from sauces due to the caramel color and tomato paste, but I would love to try some of these if I am incorrect.

[psawyer]

Many celiacs have other sensitivities besides gluten. Sensitivity to nightshades (which include tomatoes) is not uncommon.

If the caramel color was derived from wheat, that would have to be disclosed as "wheat" in the US, but I have never known caramel color to be derived from wheat in North America. It is one of those celiac urban myths.

Kraft's labeling policy is clear. They will disclose, by name, any gluten-source grain in the ingredients list. If you do not see any of the words wheat, rye, barley or oats, then those grains are not present. Period.

[jaket]

psawyer, on Aug 23 2009, 08:47 AM, said:

Many celiacs have other sensitivities besides gluten. Sensitivity to nightshades (which include tomatoes) is not uncommon.

If the caramel color was derived from wheat, that would have to be disclosed as "wheat" in the US, but I have never known caramel color to be derived from wheat in North America. It is one of those celiac urban myths.

Kraft's labeling policy is clear. They will disclose, by name, any gluten-source grain in the ingredients list. If you do not see any of the words wheat, rye, barley or oats, then those grains are not present. Period.

what about tomato paste? when i read the ingredients of the tomato paste on the can, it says wheat.

[jaket]

jaket, on Aug 23 2009, 12:20 PM, said:

what about tomato paste? when i read the ingredients of the tomato paste on the can, it says wheat.

Also, what is in dark soda that makes my daughter have a reaction if its not the caramel color?

[psawyer]

When tomato paste is listed as an ingredient it is gluten-free. I have never seen a can of tomato paste that had anything other than tomatoes as an ingredient.

I don't know what your daughter is reacting to in dark soda. Coca-Cola and Pepsi Cola are gluten-free. But there could be something other than gluten that is causing a problem for her. Possible suspects include high fructose corn syrup, caffeine, phosphoric acid and citric acid.

[Eric_C]

Nealy's BBQ sauce, sold at Wal Mart.

Perfect for a gluten-free diet since its made with Apple Cider Vinegar.

We love it. Its a bit on the thinner side however here is a great recipe for BBQ ribs that we make that gets rid of the thin make up of the sauce:

1 slab BBQ ribs, baby back best
Mix together brown sugar, paprika, and garlic powder to make the rub. We prefer a 3-2-1 mix of sugar to paprika, to garlic.
Lightly press the rub into the ribs, VERY light. You only need to do the top meaty part
Boil in a pan for about 1.5 hours until the meat reaches a temp of around 180 degree's.
Take out and let cool
Rub in more of the mixture but a bit heavier this time
Coat with sauce and cover and leave in fridge for at least 2 hours, over night is better
Remove from fridge and let come to room temp
Throw on the grill until hot

The rub absorbs the sauce and thickens it.

Done right, and you'll have to experiment a bit, but done right better than any restaurant rib I've had.

[ravenwoodglass]

jaket, on Aug 23 2009, 11:20 AM, said:

what about tomato paste? when i read the ingredients of the tomato paste on the can, it says wheat.

If wheat is listed as an ingredient then it is indeed not gluten free. If it says it is produced in a plant that also produces items with wheat etc... then that is a warning that there may be a CC issue with the item. Some of us will avoid, others will risk it. It is a personal choice how much risk you choose to take. I personally don't buy items with this warning as I am very sensitive.
I also avoid caramel coloring in foods. It is made by browning a starch but many consider it to be 'rendered gluten free through processing' even if it is made from a gluten starch.
It depends on how sensitive a person is, the bottom line is if the item makes you ill don't use it, regardless of it's technical gluten statis. As mentioned many of us do have other intolerances that become more obvious after we have been gluten free for a bit.