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Mayo, mustards, condiments...gluten-free or not? Less is more...

Sassinograin

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Sassinograin Newbie
Sassinograin
Posted

All ingredients should be specific & known....less is more. 

Unless labeled, 'vinegar' comes from grains, Period!!!  Distilled, white, even organic, come from grains...NOT gluten-free!!! If notated, apple cider, wine, some balsamics,..specifically labeled, are truly gluten-free. Many are allergic to soy as well; most mayos have soy oil as 1st & most prevalent ingredient. Soy also destroys your thyroid.

Also, when you see "SPICES" on the label, these should also be considered gluten, as they are too vague to know for sure.

I was diagnosed in '08 w/  gluten/dairy intolerance & did well but off & on would get off track. Lots of research years later...i found many little idiosyncracies in this challenging but very doable journey I call 'happy core, happy more'. I'm not much of a blogger, but if i can help people to have less misery & clearer thinking, we all win:D

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psawyer Proficient
psawyer
Posted

And the best way to keep safe is to avoid incorrect information.

In the US and Canada, vinegar is gluten-free with the sole exception of malt vinegar, which will be listed as exactly that, "malt vinegar." Plain "vinegar" is apple cider vinegar, which may or may not be distilled.

There are many things that can be listed as "spices," but NONE of them are grains. "Spices" can not be used to hide gluten.

Ennis-TX Grand Master
Ennis-TX
Posted

I use Sir Kensingtons, Coconut Secret, and OrganicVille condiments in my cooking and chef work (I do specialty chef work cooking gluten free meals for people) both are all gluten free. Spice wise I mostly use Spicely Organics, with the exceptions of personal use I sometimes use The Spice House Sausage blends and tomato powder, And I have blends from Big AXE and Flavor God in my meal prep kit I take when I head out of town.

Open Original Shared Link

Open Original Shared Link

Open Original Shared Link

My most recent culinary masterpiece was making vegan chorizo that was so dead on in texture, flavor, and cooking that NO one in the focus groups could tell it was not made from real meat.

 

kareng Grand Master
kareng
Posted
1 hour ago, Sassinograin said:

All ingredients should be specific & known....less is more. 

Unless labeled, 'vinegar' comes from grains, Period!!!  Distilled, white, even organic, come from grains...NOT gluten-free!!! If notated, apple cider, wine, some balsamics,..specifically labeled, are truly gluten-free. Many are allergic to soy as well; most mayos have soy oil as 1st & most prevalent ingredient. Soy also destroys your thyroid.

Also, when you see "SPICES" on the label, these should also be considered gluten, as they are too vague to know for sure.

I was diagnosed in '08 w/  gluten/dairy intolerance & did well but off & on would get off track. Lots of research years later...i found many little idiosyncracies in this challenging but very doable journey I call 'happy core, happy more'. I'm not much of a blogger, but if i can help people to have less misery & clearer thinking, we all win:D

I think Peter said I think well.

 

also - people with Celiac do not have to avoid all grains.  People with Celaic do not need to avoid soy, either.  

Awol cast iron stomach Experienced
Awol cast iron stomach
Posted

Awol has problems with white distilled vinegar even in the small amounts in gluten free condiments. To my knowledge this only began after my gluten challenge in Oct 2016. It is not gluten so not a celiac gluten issue. I now skip or make my own condiments since the white distilled vinegar is revealing itself to be the culprit. It is likely unique to me versus celiac's per say so not all celiac's would have this issue. I have multiple intolerance's now. Even after I dropped store bought condiments it further revealed itself when I made home made salad dressing with white distilled vinegar in it. Hence how we deduced my issue distilled white vinegar issue.

I now make my salad dressings, I often skip condiments, and if I really desire a condiment it is made fresh homemade with apple cider vinegar and my body seems to be tolerating it.

So for those who have no issues with vinegar or condiments that is awesome. Those who are experiencing problems you will have to drop the condiment and determine by single ingredient, controlled exposure, food diary, symptom observation etc to determine your culprit.

I don't wish it on anyone its not a a fun experience, but in my opinion one can have a reaction to gluten free condiments from distilled white vinegar its your body communicating an intolerance to another ingredient one of which may be distilled white vinegar.

Happy experimenting-(said with complete and total sarcasm and great empathy)

Edit : links some current or future forum users may find helpful on this topic

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Open Original Shared Link

Open Original Shared Link

Open Original Shared Link

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