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

gluten-free Worcestershire Sauce


2Boys4Me

Recommended Posts

2Boys4Me Enthusiast

I just got a letter from Reckitt Benckiser that says:

The following products contain no Wheat, Barley, Rye or Oats:

French's Worcestershire Sauce

French's Prepared Mustards

French's Honey Mustard

Cattlemen's Barbecue sauces EXCEPT Honey Flavour

Frank's Original RedHot Sauce/Frank's Xtra Hot RedHot Sauce

Frank's RedHot Buffalo Wing Sauce

Frank's RedHot Chile 'n' Lime Sauce

French's Potato Sticks (Original, Barbecue, Cheezy Cheddar)

French's GourMayo (Sun Dried Tomato, Wasabi Horseradish and Creamy Dijon)

NoSalt Salt Substitute

~the distilled vinegar in French's Mustards, French's Worcestershire Sauce, Frank's RedHot Sauces and Cattlemen's Barbecue Sauce is not derived from wheat and is therefore gluten free. It is sourced from distilled alcohol.

~the caramel color in ~Wheat and soybeans are part of one of the ingredients used in the Cattleman's Gold formula. However they are completely digested during the manufacturing process of this ingredient resulting in the complete elimination of gluten.

is not derived from wheat and is therefore gluten free.

~Wheat and soybeans are part of one of the ingredients used in the Cattleman's Gold formula. However they are completely digested during the manufacturing process of this ingredient resulting in the complete elimination of gluten.

Because product formulations may be modified occasionally, we recommend that persons on special diets always read ingredient statements carefully even on products which previously have been found acceptable.

Durkee and French's spices, seasonings, sauces and gravies are manufactured by Tone Spices. Please contact them at 800-247-5251 for information on these products.

There was a cover letter from Toronto, but the above list was provided from New Jersey, the letterhead says rev. June 2005.

I have no idea what this means ~Wheat and soybeans are part of one of the ingredients used in the Cattleman's Gold formula. However they are completely digested during the manufacturing process of this ingredient resulting in the complete elimination of gluten.

I haven't seen French's Worcestershire Sauce at Safeway, I still have to check at Superstore and Co-op.


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



Celiac.com Sponsor (A8-M):



jenvan Collaborator

Lea & Perrins worcestershire is gluten-free too. I'm not sure about the soy, but perhaps by the wheat being 'digested' they mean they use distilled vinegar from grain in that product??

Carriefaith Enthusiast

Nice :D I've been searching for a gluten free worcestershire and haven't found one yet. I'm going to check to see if Sobey's has it today :)

Lea & Perrins worcestershire is gluten-free too.
Lea & Perrins worcestershire is not gluten free in Canada :( They put barley in it here.
jenvan Collaborator

ew, barley... forgot to say in US its gluten-free. thanks!

2Boys4Me Enthusiast
I'm going to check to see if Sobey's has it today :)

Oooh, Sobey's. I forgot about them. Let me know if they have it.

Hey, maybe Wal-mart. If I go out and about later, I'll look around.

Carriefaith Enthusiast
Oooh, Sobey's. I forgot about them. Let me know if they have it.

Hey, maybe Wal-mart. If I go out and about later, I'll look around.

I looked at Sobeys and couldn't find it :( I'm going to check Walmart and Superstore. Hopefully I can find it somewhere. I have a great recipe that uses worcestershire sauce and I haven't been able to make it since I started the diet because I can't find a gluten free worcestershire sauce.
2Boys4Me Enthusiast
I looked at Sobeys and couldn't find it :( I'm going to check Walmart and Superstore. Hopefully I can find it somewhere. I have a great recipe that uses worcestershire sauce and I haven't been able to make it since I started the diet because I can't find a gluten free worcestershire sauce.

Don't bother, Carrie. I just called the 800 # on the letter to ask what stores it was available at, explained why I had to find it (gluten-free and WooHoo if it's available in Canada), and that the manager at Sobeys had never heard of it. She put me on hold for a while and when she came back she said she had good news and bad news. Bad news (you know this by now) Not available in Canada :angry: . Good news...they can mail order it. She doesn't know the shipping charges, but I figure that it would probably be cheaper for me to drive 3 hours to Montana than pay to have a $2.00 bottle of worcestershire sauce shipped to me.

Stupid not available in Canada. We are the second biggest land mass on the planet! EVERYTHING should be available in Canada. Except gluten. :P


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



Celiac.com Sponsor (A8-M):



Carriefaith Enthusiast
Stupid not available in Canada. We are the second biggest land mass on the planet! EVERYTHING should be available in Canada. Except gluten.
B) I agree

It's a long drive for me to get to Calais Maine... so I'm trying to get a friend to get me some Lea & Perrins worcestershire sauce from the states. This may be my only way.

Archived

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

  • 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. - ShariW replied to xxnonamexx's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      2

      My journey is it gluten or fiber?

    2. - Scott Adams replied to xxnonamexx's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      2

      My journey is it gluten or fiber?

    3. - Scott Adams replied to Jmartes71's topic in Publications & Publicity
      1

      Today Dec15 2025

    4. - Flash1970 commented on Scott Adams's article in Skin Problems and Celiac Disease
      1

      Celiac Disease and Skin Disorders: Exploring a Genetic Connection

    5. - Flash1970 commented on Scott Adams's article in Winter 2026 Issue
      1

      Gut Healing After a Celiac Diagnosis: What Science Says About Recovery Time (+Video)

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      132,689
    • Most Online (within 30 mins)
      7,748

    EndlessSummer
    Newest Member
    EndlessSummer
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • ShariW
      I have found that in addition to gluten, I am sensitive to inulin/chicory root fiber. I wondered why I had gastrointestinal symptoms after drinking a Chobani yogurt drink - much like being glutened. Happened at least twice before I figured out that it was that chicory root fiber additive. I do not react to ordinary dairy, yogurt, etc.  For the holidays, I will only be baking gluten-free treats. I got rid of all gluten-containing flours, mixes and pastas in my kitchen. Much easier to avoid cross-contamination that way!
    • Scott Adams
      It's great to hear that your gluten-free journey has been going well overall, and it's smart to be a detective when a reaction occurs. Distinguishing between a gluten cross-contamination issue and a reaction to high fiber can be tricky, as symptoms can sometimes overlap. The sudden, intense, food poisoning-like hour you experienced does sound more consistent with a specific intolerance or contamination, as a high-fiber reaction typically involves more digestive discomfort like bloating or gas that lasts longer. Since the protein bar was the only new variable, it’s a strong suspect; it's worth checking if it contains ingredients like sugar alcohols (e.g., maltitol, sorbitol) or certain fibers (inulin/chicory root) that are notorious for causing acute digestive upset, even in gluten-free products. For your holiday baking, your plan is solid: bake the gluten-free items first, use entirely separate utensils and pans (not just washed), and consider color-coding tools to avoid mix-ups. Additionally, store your gluten-free flours and ingredients well away from any airborne wheat flour, which can stay in the air for hours and settle on surfaces. Keep listening to your body and introducing new packaged foods one at a time—it’s the best way to navigate and pinpoint triggers on your journey.
    • Scott Adams
    • Scott Adams
    • jenniber
      thank you Scott! This is very helpful. I have a message out to my doctor and i think this guide will help me interpret the results! its very thorough. 
×
×
  • 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.