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

Two Recipe Requests Please


nthei

Recommended Posts

nthei Apprentice

Greetings!

I hope everyone is doing well.

I'm a hugh fan of A 1 steak sauce and and even hugher fan(actually a freak) for Doritoes. I have found gluten free corn chips and they are wonderful, but I do miss my salsa flavored doritoes and A1 for my steak when I have it. I found Mr. Spice, but I would really appreciate anyone who would have a recipe for something that tastes close to A1 or a recommended gluten free over the counter product.

As for the corn chips, I have a microwave chip maker and I do like it, I purchased it at Big lots and unfortunately it didn't have the recipe booklet with it. I've made plenty of plain corn toritilla chips-great and potatoe chips-great too, but now that I'm gluten-free would like to make my own flavored kind. Does anyone else have this? If so, do you have gluten free seasoning recipes? Please share if you do.

Have a great day!

Christine


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



Celiac.com Sponsor (A8-M):



Mom22 Apprentice

:D

Hi Christine,

I have 2 children with celiac and my husband is in the process of being diagnosed. I have been searching for snack foods for that my kids had previously enjoyed. There are several varities of doritos that are safe, but of course, please check the labels as ingredients can change: Dorito's 3D, Ranch mini, Jalapeno cheddar, nacho cheese, zesty ranch, 4 cheese, ranchero, salsa cerde. For the steak sauce, check the Shaw's steak sauce and also Lea & Perrins (800-987-4674). We use the Pace brand of salsa and the kids love it. I hope this helps.

nthei Apprentice

Oh my goodness, this is wonderful news, however, I have heard that about the Doritos, WOOO HOOO. I was just afraid. I will read those lables. Have you tried the Doritos Naturals, again I know to read the lable, but wonder if they are better at being gluten free. I will check out the Shaws, I'm happy to see more.

Thank you for the great response.

Have a great and healthy day!

Christina

Mom22 Apprentice

Christina,

Glad that I could help! :D I have not tried the Doritos Naturals. When I first started on the gluten free venture with our son, I felt extremely overwhelmed as I had no clue what to feed him and felt I had to purchase all food from the health food store, which of course can be extremely costly. It is great to find out items that are gluten-free that you can purchase at the grocery store. I'm still expanding my list as our daughter has just been diagnosed, plus she has a peanut allergy. My mom, who just retired, makes all of my baked goods, cookies, cakes, breads for me. She said she needed a hobby and she loves to bake. I told her she should open up a gluten-free bakery as her cakes are awesome! You can't even tell a difference. If you come up with more things you need ideas on, let me know. I think these message boards are a great source of assistance! Take care.

Mom 2 2 celiac children

Pamela

gf4life Enthusiast

I eat the Dorito's Salsa Verde flavored chips and I have not had a reaction to them. Some of the seasoned chips have wheat or milk in the flavorings, but they will list them on the ingredients/allergen part of the label. It will say something like Contains Wheat or Contains Milk.

I have A-1 steak sauce as being gluten free on my lists. If it is not will somebody clarify why. I don't currently have any on my shelves so I can't read the label. I have some Lea & Perrin's steak sauce and it appears to be gluten-free.

God bless,

Mariann

plantime Contributor

Read those Doritos labels closely! The Nacho Cheesier and the Four Cheese Doritos that I have read all listed wheat flour towards the middle to the end of the ingredients label.

Guest gillian502

I've called A1 at least twice to clarify their gluten-free status, and both times they confirned they are gluten-free.


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



Celiac.com Sponsor (A8-M):



nthei Apprentice

Thank you so much for the input! I have tried to get a hold of A1 with no luck. It doesn't appear there is gluten from the ingrediants listing. Thank you gillian502 for your hard work, I'm glad you got in touch with them. This is great!

Also I read the ingrediants and also found on the Frito-lay list that Doritoes baked Ranch Flavor is gluten free, however they do put that warning at the end of the list that their products are made on the same machines as wheat products, but they wash after each batch. To tell you the truth I did try those and did not have a reaction. But I will keep a close watch on that ingrediants list!

Thank you everyone.

Have a great day!

Christina

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,741
    • Most Online (within 30 mins)
      7,748

    Kaz 1
    Newest Member
    Kaz 1
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Theresa2407
      Maybe you have a low  intolerance to Wheat.   Rye, Barley and Malt are the gluten in Celiac disease.  It has always been stated Wheat and Gluten, not just a Wheat intolerance.  Barley will keep me in bed for (2) weeks.  Gut, Migrains, Brain fog, Diahrea.  It is miserable.  And when I was a toddler the doctor would give me a malt medicine because I always had Anemia and did not grow.  Boy was he off.  But at that time the US didn't know anyone about Celiac.  This was the 1940s and 50s.  I had my first episode at 9 months and did not get a diagnosis until I was 50.  My immune system was so shot before being diagnoised, so now I live with the consequences of it. I was so upset when Manufacturers didn't want to label their products so they added barley to the product.  It was mostly the cereal industry.  3 of my favorite cereals were excluded because of this. Malt gives me a bad Gut reaction.
    • Gigi2025
      Thanks much Scott.  Well said, and heeded.   I don't have Celiac, which is fortunate.
    • Scott Adams
      Do you have the results of your endoscopy? Did you do a celiac disease blood panel before that?  Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      It is odd that your Tissue Transglutaminase (TTG) IgA level has bounced from the "inconclusive" range (7.9, 9.8) down to a negative level (5.3), only to climb back up near the positive threshold. This inconsistency, coupled with your ongoing symptoms of malabsorption and specific nutrient deficiencies, is a strong clinical indicator that warrants a more thorough investigation than a simple "satisfactory" sign-off. A negative blood test does not definitively rule out celiac disease, especially with such variable numbers and a classic symptomatic picture. You are absolutely right to seek a second opinion and push for a referral to a gastroenterologist. A biopsy remains the gold standard for a reason, and advocating for one is the most direct path to getting the answers you need to finally address the root cause of your suffering. Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      There is a distinction between gluten itself and the other chemicals and processing methods involved in modern food production. Your experience in Italy and Greece, contrasted with your reactions in the U.S., provides powerful anecdotal evidence that the problem, for some people, may not be the wheat, but the additives like potassium bromate and the industrial processing it undergoes here. The point about bromines displacing iodine and disrupting thyroid function is a significant one, explaining a potential biological mechanism for why such additives could cause systemic health issues that mimic gluten sensitivity. It's both alarming and insightful to consider that the very "watchdog" agencies meant to protect us are allowing practices banned in many other developed countries. Seeking out European flour and your caution about the high-carb, potentially diabeticgenic nature of many gluten-free products are excellent practical takeaways from your research, but I just want to mention--if you have celiac disease you need to avoid all wheat, including all wheat and gluten in Europe.
×
×
  • 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.