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

Need A Reliably Gluten Free Brand Of Spices
0

10 posts in this topic

Having just gotten glutened badly by CC in a new bottle of McCormicks plain dried minced onions I've decided they can't be trusted. Yes, it had to be the onions, I tried them three times to be sure and each time the reaction was obviously a gluten one. I've never had that happen with McCormicks before, it's possible I've just gotten more sensitive, but whatever the reason I couldn't buy another bottle of McCormicks now for anything. I'm also not thrilled with the "Product of China" stamp on the back.

We have two grocery stores up here and nothing else closer than an hours drive. The grocery stores carry precious few brands with McCormick dominating the spice shelves.

So what brand does everyone consistently use? I'm trying to avoid shopping on line or a two hour round trip just to buy spices. I'm on a VERY fixed budget these days so cost is everything. I'd go without before I'd splurge on spices. I'm hoping I get lucky and hit on a brand one of the stores carries.

0

Share this post


Link to post
Share on other sites


Ads by Google:

Have you tried buying fresh and freezing? I get onions cut some up fine and some in chunks and then freeze them on sheets and when frozen I dump them into a bag. That way they don't lump together. I think this would work with many spices.

0

Share this post


Link to post
Share on other sites

Having just gotten glutened badly by CC in a new bottle of McCormicks plain dried minced onions I've decided they can't be trusted. Yes, it had to be the onions, I tried them three times to be sure and each time the reaction was obviously a gluten one. I've never had that happen with McCormicks before, it's possible I've just gotten more sensitive, but whatever the reason I couldn't buy another bottle of McCormicks now for anything. I'm also not thrilled with the "Product of China" stamp on the back.

We have two grocery stores up here and nothing else closer than an hours drive. The grocery stores carry precious few brands with McCormick dominating the spice shelves.

So what brand does everyone consistently use? I'm trying to avoid shopping on line or a two hour round trip just to buy spices. I'm on a VERY fixed budget these days so cost is everything. I'd go without before I'd splurge on spices. I'm hoping I get lucky and hit on a brand one of the stores carries.

I'm also looking for reliable spices. I hope someone has some good ideas!

0

Share this post


Link to post
Share on other sites

I've considered just drying my own minced onions, but I'm not about to try it in the summer and I'm not willing to buy a dehydrator.

But if their onions can be CC'd than so can anything else, so it's not just onions I need. I grown some of my own herbs, but some things I just can't grown here and or produce the way spice companies can.

Have you tried buying fresh and freezing? I get onions cut some up fine and some in chunks and then freeze them on sheets and when frozen I dump them into a bag. That way they don't lump together. I think this would work with many spices.

0

Share this post


Link to post
Share on other sites

I have a dehydrator and would love to use it but can't figure it out. like what temp at what degree for how many hours....... Anyone know how to use one?

0

Share this post


Link to post
Share on other sites




I've considered just drying my own minced onions, but I'm not about to try it in the summer and I'm not willing to buy a dehydrator.

But if their onions can be CC'd than so can anything else, so it's not just onions I need. I grown some of my own herbs, but some things I just can't grown here and or produce the way spice companies can.

I don't dry them first I just cut and freeze. With herbs I buy them fresh at the store and then wash, dry on paper towels and then freeze.

0

Share this post


Link to post
Share on other sites

I have a dehydrator and would love to use it but can't figure it out. like what temp at what degree for how many hours....... Anyone know how to use one?

Hopefully these links will help

http://www.ehow.com/how_4865432_use-food-dehydrator.html

http://www.bukisa.com/articles/49012_how-to-use-a-food-dehydrator

http://rawfoodswitch.com/raw-food-recipes/raw-food-dehydrators-dehydrate-snacks/

0

Share this post


Link to post
Share on other sites

Thanks! Will check them out.

0

Share this post


Link to post
Share on other sites

I am just getting ready to make a salmon pate that uses McCormick onions. Is it a consensus of opinion that McCormick onions aren't safe to use?

0

Share this post


Link to post
Share on other sites

I don't think that's the consensus. McCormick has traditionally been very good about labeling. I've used them for years without issue. I may have just gotten a bad batch, they may have forgotten to wash the machinery off between gluten-free and Non gluten-free runs or not used enough water pressue, a batch of onions may have been contaminated in their country of origin (China) or I may just have become super sensitive and what got me wouldn't have bothered most people.

I can't stomach buying McCormick again, once bitten twice shy, but the best judge of what you can and cannot eat is your own stomach.

I am just getting ready to make a salmon pate that uses McCormick onions. Is it a consensus of opinion that McCormick onions aren't safe to use?

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
      104,640
    • Total Posts
      921,549
  • Topics

  • Posts

    • 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!
    • 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.
    • You should never have cut out gluten until you had the biopsy done. It's much worse to have to go back on after you've been off gluten for a while. There's no way I could ever do the gluten challenge after being off gluten for even a month because my reactions got so dramatically worse.  Stress definately can trigger celiac- before I was diagnosed - it got the worst after surgery and after a stressful time planning my daughters wedding. 
    • Hi not diagnosed celiac, Welcome to the forum! Your doctor should be sent to remedial celiac disease training.  Since that probably won't happen, I suggest you find a new doctor.  He doesn't know what he's doing when it comes to diagnosing celiac disease. You should not have gone gluten-free before completing all celiac disease testing.  The testing for celiac disease depends on the immune reaction being active.  Removing gluten before testing removes the antigen that causes the immune system to react, and lowers the chances of getting a correct test result dramatically.  The University of Chicago celiac disease center recommends: ******************************************** http://www.cureceliacdisease.org/faq/what-is-a-gluten-challenge/ Prior to blood testing we recommend 12 weeks of eating gluten. Prior to an endoscopic biopsy we recommend 2 weeks of eating gluten. In the case of a severe reaction to gluten, a medical professional may opt to shorten the 12-week challenge and move immediately to an endoscopic biopsy. May, 2013 ******************************************** So you will need to go back to eating gluten before your endoscopy.  That may cause worse symptoms than before when you were eating gluten.  So it would have been better to do all testing before going gluten-free. Can you search for a celiac disease support group in your area?  They exist in many parts of the USA and world.  They can be a good place to get a knowledgeable doctor recommendation.  There is also a doctors subsection of this forum where you can search to see if any doctors in your area were recommended.
    • Hi All, I'm new to this and very confused! I have Lea & Perrins WC sauce, it lists it's first ingredient as Malt Vinegar.  I have the Coeliac Society of Ireland Food List 2015 here, and it says "All Vinegars are Gluten Free including Malt Vinegar." Doesn't that mean that L&P Worcestershire sauce is safe?   Their website states " Lea & Perrins® Worcestershire Sauce is cholesterol free, fat free, preservative free, gluten free and has 80% less sodium than soy sauce. " I'm cooking for my coeliac niece, can't afford to make a mistake!
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,643
    • Most Online
      3,093

    Newest Member
    moojoo
    Joined