Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Test Kitchen

MycasMommy

Recommended Posts

MycasMommy Enthusiast
MycasMommy
Posted

I am going to make a trial run at home made A-1 Steak Sauce.  The original ingredients include malted vinegar (even though it says just distilled vinegar on the label!) as well as corn syrup.   I will have to play around with ingredients and measurements to get a good consistency.  I am going to make a simple syrup (sugar and water reduced) and try one batch with apple cider and another with white balsamic.  I LOVE A-1 but react to even the smallest bit of it :(  I mean I REALLY love it too!  SO that will be my test recipe for January. If it works out I will list it here somewhere.

 

Open Original Shared Link

 

Anyone else have something they would like to test?  Do tell.  If you cannot test making it, perhaps someone else can!

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


cyclinglady Grand Master
cyclinglady
Posted

What are you reacting to?

We use A-1 by Kraft and hubby and I have had no gluten reaction. There is no malted barley in it (at least in the U.S.) in it. I am looking at a bottle that I purchased just this month.

Your link to Wikipedia even states that the US version does not contain malted vinegar. Wikipedia is good, but it should not be a reliable source. Reading the label or contacting the manufacturer is better.

If I recall correctly, you have other grain intolerances and there is corn it A-1. Hope your alternative recipe compares to the bottled version!

LauraTX Rising Star
LauraTX
Posted

I think you are going about things a great way.  Cant buy it, then make it myself!  I do the same thing.  One of my first things I made was fried chicken.  I actually bread it with gluten-free Bisquik.  I have thought about trying just white rice flour but my husband says it is so good and to just leave it alone.  I also did fried pickles.  Yum Yum!  Something that I haven't gotten around to is making actual properly fried donuts that are yeast raised.  I have some recipes bookmarked, but haven't gotten around to it yet since frying can be a lot of work.  Hope your A1 turns out well, there are probably a lot of good steak sauce recipes out there.  If you save the drippings from your steak meat that comes out while they are resting and put them in your dipping sauce (one time use that day only) it may up the tastiness.

MycasMommy Enthusiast
MycasMommy
Posted
  • Author

What are you reacting to?

We use A-1 by Kraft and hubby and I have had no gluten reaction. There is no malted barley in it (at least in the U.S.) in it. I am looking at a bottle that I purchased just this month.

Your link to Wikipedia even states that the US version does not contain malted vinegar. Wikipedia is good, but it should not be a reliable source. Reading the label or contacting the manufacturer is better.

If I recall correctly, you have other grain intolerances and there is corn it A-1. Hope your alternative recipe compares to the bottled version!

It  may very well be the corn. That bottle doesnt SAY the vinegar is from malted barley.  I thought it was safe too. Maybe it is, just not for me.  I have read several different places where it says it does have the malted vinegar and others where it does not. I frankly do not know if I am super sensitive and the amount in it minimal so does not bother others or if it is the corn. I DO know that a lot of people react to corn in addition, just like me. Wikipedia says US version by exclusion AND substitution though?  Am I misunderstanding?

 

The US recipe differs from the original sauce by its exclusion and substition of malt vinegar and molasses.

I cannot do corn, nor sorghum, almost every grain. I was SO SO SO upset when I tried to have A-1 and it would not stay down.  The corn thing makes me crazy. No candy, no M&M's no gluten free white cheddar rice crackers, Udi's pizza crusts... everything has corn. OK OK.. no more bemoaning! :blink::D

 

I have the mental motto that plays in my head that says "anything I can buy in a store, I can make at home, AND I can manipulate the ingredients to make it safe!"

 

and you know what?  I have not found it to be false as of yet! :D

 

If anyone has something they wish they could still have, shout it out! I will perhaps find some time to give it a good go at.

 

I think the hardest part of the A-1 is going to be making "raisin paste" haha  and Alton Brown has some great hints at what the secret spice recipe is. WOOT!

MycasMommy Enthusiast
MycasMommy
Posted
  • Author

I think you are going about things a great way.  Cant buy it, then make it myself!  I do the same thing.  One of my first things I made was fried chicken.  I actually bread it with gluten-free Bisquik.  I have thought about trying just white rice flour but my husband says it is so good and to just leave it alone.  I also did fried pickles.  Yum Yum!  Something that I haven't gotten around to is making actual properly fried donuts that are yeast raised.  I have some recipes bookmarked, but haven't gotten around to it yet since frying can be a lot of work.  Hope your A1 turns out well, there are probably a lot of good steak sauce recipes out there.  If you save the drippings from your steak meat that comes out while they are resting and put them in your dipping sauce (one time use that day only) it may up the tastiness.

I saw Iceland girl made coconut crusted fried chicken. That is how i do it too. Coconut flour and shredded coconut.  I am so glad you try it! Hmm I do not know about FRYING the yeast raised donuts, I have baked them though and they were fantastic. I am just committing my self to once a month going after a product sold packaged that I cannot handle and making it work. I usually slice my steak and lay it back in the drippings heheheh yum yum! Once I get a good recipe for the A-1 look-a-like, I am going to see about making a huge batch and bottling it in a pressure canner or whatever is appropriate. Do your DONUTS LADY!!! GO FOR IT!  Tell us how it went!

LauraTX Rising Star
LauraTX
Posted

Well you are tempting me to make donuts now... LOL

Archived

This topic is now archived and is closed to further replies.

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. Scott Adams
      - Scott Adams replied to HAUS's topic in Gluten-Free Foods, Products, Shopping & Medications
      7

      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      In the U.S., most regular wheat breads are required to be enriched with certain B-vitamins and iron, but gluten-free breads are not required to be. Since many gluten-free products are not enriched, we usually encourage people with celiac disease to consider a multivitamin. In the early 1900s, refined white flour replaced whole grains, and people began...
    2. Scott Adams
      - Scott Adams replied to deanna1ynne's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      13

      Inconclusive results

      Keep in mind that there are drawbacks to a formal diagnosis, for example more expensive life and private health insurance, as well as possibly needing to disclose it on job applications. Normally I am in favor of the formal diagnosis process, but if you've already figured out that you can't tolerate gluten and will likely stay gluten-free anyway, I wanted...
    3. JoJo0611
      - JoJo0611 replied to JoJo0611's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      6

      CT with contrast.

      Thank you.
    4. deanna1ynne
      - deanna1ynne replied to deanna1ynne's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      13

      Inconclusive results

      Thank you all so much for your advice and thoughts. We ended up having another scope and more bloodwork last week. All serological markers continue to increase, and the doc who did the scope said there villous atrophy visible on the scope — but we just got the biopsy pathology report back, and all it says is, “Duodenal mucosa with patchy increased int...
    5. cristiana
      - cristiana replied to HAUS's topic in Gluten-Free Foods, Products, Shopping & Medications
      7

      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      Thanks for this Russ, and good to see that it is fortified. I spend too much time looking for M&S gluten-free Iced Spiced Buns to have ever noticed this! That's interesting, Scott. Have manufacturers ever said why that should be the case?
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      132,441
    • Most Online (within 30 mins)
      7,748
    Linda Boxdorfer
    Newest Member
    Linda Boxdorfer
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Scott Adams
      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      By Scott Adams · Posted

      In the U.S., most regular wheat breads are required to be enriched with certain B-vitamins and iron, but gluten-free breads are not required to be. Since many gluten-free products are not enriched, we usually encourage people with celiac disease to consider a multivitamin.  In the early 1900s, refined white flour replaced whole grains, and people began developing serious vitamin-deficiency diseases: Beriberi → caused by a lack of thiamin (vitamin B1) Pellagra → caused by a lack of niacin (vitamin B3) Anemia → linked to low iron and lack of folate By the 1930s–40s, these problems were common in the U.S., especially in poorer regions. Public-health officials responded by requiring wheat flour and the breads made from it to be “enriched” with thiamin, riboflavin, niacin, and iron. Folic acid was added later (1998) to prevent neural-tube birth defects. Why gluten-free bread isn’t required to be enriched? The U.S. enrichment standards were written specifically for wheat flour. Gluten-free breads use rice, tapioca, corn, sorghum, etc.—so they fall outside that rule—but they probably should be for the same reason wheat products are.
    • Scott Adams
      Inconclusive results

      By Scott Adams · Posted

      Keep in mind that there are drawbacks to a formal diagnosis, for example more expensive life and private health insurance, as well as possibly needing to disclose it on job applications. Normally I am in favor of the formal diagnosis process, but if you've already figured out that you can't tolerate gluten and will likely stay gluten-free anyway, I wanted to at least mention the possible negative sides of having a formal diagnosis. While I understand wanting a formal diagnosis, it sounds like she will likely remain gluten-free either way, even if she should test negative for celiac disease (Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If her symptoms go away on a gluten-free diet, it would likely signal NCGS).        
    • JoJo0611
      CT with contrast.

      By JoJo0611 · Posted

      Thank you. 
    • deanna1ynne
      Inconclusive results

      By deanna1ynne · Posted

      Thank you all so much for your advice and thoughts. We ended up having another scope and more bloodwork last week. All serological markers continue to increase, and the doc who did the scope said there villous atrophy visible on the scope — but we just got the biopsy pathology report back, and all it says is, “Duodenal mucosa with patchy increased intraepithelial lymphocytes, preserved villous architecture, and patchy foveolar metaplasia,” which we are told is still inconclusive…  We will have her go gluten free again anyway, but how soon would you all test again, if at all? How valuable is an official dx in a situation like this?
    • cristiana
      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      By cristiana · Posted

      Thanks for this Russ, and good to see that it is fortified. I spend too much time looking for M&S gluten-free Iced Spiced Buns to have ever noticed this! That's interesting, Scott.  Have manufacturers ever said why that should be the case?  
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.