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

Shakenbakes

jinches

Recommended Posts

jinches Rookie
jinches
Posted

I'm new to all this and still trying to learn. Whats in the shakenbake for Pork thats not good for you. I read the ingrediants and didn't see anything. My son was just diagonased and he don't see the nutrisonist till the end of the month. Please help.

Thanks Jan

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

Celiac.com Sponsor (A8-M):


Felidae Enthusiast
Felidae
Posted

I found this ingredient listing on Kraft's website for pork shake n bake:

Ingredients: ENRICHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, IRON, THIAMIN MONONITRATE (VITAMIN B1), RIBOFLAVIN (VITAMIN B2), FOLIC ACID), SALT, PARTIALLY HYDROGENATED SOYBEAN AND COTTONSEED OIL, SUGAR, CONTAINS LESS THAN 2% OF PAPRIKA, DEXTROSE, DRIED ONIONS, SPICE, CARAMEL COLOR, YEAST, ANNATTO (COLOR), NATURAL FLAVOR.

Obviously wheat flour is a definite no. When you are not dealing with Kraft foods, you have to be careful with ingredients such as: spice, color, natural flovor.

jinches Rookie
jinches
Posted
  • Author

How about Bag 'n Season its just easy. Alot of things have spices listed on them as well. Do you have to watch what seasonings you use? The ingredients in the Bag'nSeasoning are Maltodextrin, salt, sugar, paprika, monosodium glutamate (flavor enhancer) spices (including black pepper and ginger) modified corn starch, natural an artificial flavor, citric acid and caramel color. Is this safe to use. I'm not a big cooker and i'm trying to learn easy ways that still taste good. He's having a hard time adjusting. Breads a big issue as well. I've tried the Kinnickki, not sure if i spelled that correctly, he don't like that. Its such a big taste difference. Does anyone have any ideas? Hes 13 and knows he has to do this to keep from getting sick. I'm lookin for a good bread recipe. Something that i can use to make rolls and bread that tastes good. Any help would be greatly appreciated. I'm so confused.

Thanks Jan

IronedOut Apprentice
IronedOut
Posted

The unlisted spices, natural and artificial flavors and caramel coloring are the flags for this mix. You should contact the manufacturer and ask them to tell you if it's gluten free. My family likes shake-n-bake but we can't use the Kraft version. I found another brand, Williams Brand Pork Chop Bag N Bake, that is okay. For a while, you'll need to spend more time reading ingredients and contacting companies that actuallly cooking and eating.

As far as bread goes, it's a really personal taste thing. Just keep trying different ones and hopefully something will work. I have a bread machine and make my own most of the time. But then I always like the more exotic flavors and textures to begin with. If you can make your own, check out the recipes forum for some truly inventive breads.

And keep coming here with the questions. We have all been down the frustration path as we get our diets adjusted.

TCA Contributor
TCA
Posted

I have a list of foods and other issues that I typed up for people keeping our son. I'd be glad to send it to you. Just PM me. It might help to get you started.

I love the Cause You're Special mixes - everything from bread to biscuits to panckes and Cake. Open Original Shared Link EVERYTING I've tried there has been sooooo good. I made cupcakes just today.

For Pizza, I prefer the Chebe crust that I buy at glutenfreemall.com

Here is a list that someone here gave me. The Duncan Hines frostings are no longer gluten-free

Open Original Shared Link

I know it's overwhelming, but we've all been there. Let me know what I can do to help. Calling companies is a great way to get lists. They usually send coupons too.

Felidae Enthusiast
Felidae
Posted

The Kinnikinnick bagels are great, much better than their bread.

jinches Rookie
jinches
Posted
  • Author
The Kinnikinnick bagels are great, much better than their bread.
Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


cgilsing Enthusiast
cgilsing
Posted

I've been making a home-made mix for shake 'n bake chicken that is very good!

2 cups RICE flour

2 tbs paprika

4 tsp salt

1/4 tsp garlic powder

melt 1/4 cup of butter in the bottom of a pan, then take boneless skinless chicken thighs and shake them around with the mix in a freezer bag.....place the chickin in the pan with butter. Cook on one side for 20 minutes at 425* and then on the other side for another 20 minutes......it's very good, and very easy!!

I would think it would be just as good for pork....

jinches Rookie
jinches
Posted
  • Author
I've been making a home-made mix for shake 'n bake chicken that is very good!

2 cups RICE flour

2 tbs paprika

4 tsp salt

1/4 tsp garlic powder

melt 1/4 cup of butter in the bottom of a pan, then take boneless skinless chicken thighs and shake them around with the mix in a freezer bag.....place the chickin in the pan with butter. Cook on one side for 20 minutes at 425* and then on the other side for another 20 minutes......it's very good, and very easy!!

I would think it would be just as good for pork....

Thanks I'll try that. I'm looking for some ideas. This forum has great things on it. I've been reading a lot lately...

Jan

The Kinnikinnick bagels are great, much better than their bread.

Thanks Felidae I'll try that. I tried the bread myself just to do a taste test I couldn't eat it either it was horrible. I guess you either like it or you don't.

Jan

  • 3 weeks later...
Babycakes Newbie
Babycakes
Posted
How about Bag 'n Season its just easy. Alot of things have spices listed on them as well. Do you have to watch what seasonings you use? The ingredients in the Bag'nSeasoning are Maltodextrin, salt, sugar, paprika, monosodium glutamate (flavor enhancer) spices (including black pepper and ginger) modified corn starch, natural an artificial flavor, citric acid and caramel color. Is this safe to use. I'm not a big cooker and i'm trying to learn easy ways that still taste good. He's having a hard time adjusting. Breads a big issue as well. I've tried the Kinnickki, not sure if i spelled that correctly, he don't like that. Its such a big taste difference. Does anyone have any ideas? Hes 13 and knows he has to do this to keep from getting sick. I'm lookin for a good bread recipe. Something that i can use to make rolls and bread that tastes good. Any help would be greatly appreciated. I'm so confused.

Thanks Jan

I think monosodium glutamate has gluten in it. Be careful.

tarnalberry Community Regular
tarnalberry
Posted
I think monosodium glutamate has gluten in it. Be careful.

MSG is gluten free (glutamate isn't gluten), but some people don't tolerate MSG regardless.

Babycakes Newbie
Babycakes
Posted

I don't have one for pork but I use this for chicken.

Dip chicken in water or milk, then roll in a mixture of instant potato flakes, salt and pepper.

Place on cookie sheet lined with aluminum foil and sprayed with Pam and bake at 375 for 1 hour.

Or you can use the cornmeal coating mixture on the back of the Aunt Jemima cornmeal bag. This is also very good!

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. trents
      - trents replied to Sarah Grace's topic in Related Issues & Disorders
      26

      Headaches / Migraines and Hypoglycaemia

      This article does not address migraines at all. Yes, red wine and sulfites are often mentioned in connection with migraine triggers. With me, any kind of alcoholic beverage in very modest amounts will reliably produce a migraine. Nitrous oxide generators, which are vaso dialators, also will give me migraines reliably. So, I think most of my migraines...
    2. knitty kitty
      - knitty kitty replied to Sarah Grace's topic in Related Issues & Disorders
      26

      Headaches / Migraines and Hypoglycaemia

      Excessive dietary tyrosine can cause problems. Everything in moderation. Sulfites can also trigger migraines. Sulfites are found in fermented, pickled and aged foods, like cheese. Sulfites cause a high histamine release. High histamine levels are found in migraine. Following a low histamine diet like the low histamine Autoimmune Protocol diet,...
    3. trents
      - trents replied to Sarah Grace's topic in Related Issues & Disorders
      26

      Headaches / Migraines and Hypoglycaemia

      Then we would need to cut out all meat and fish as they are richer sources of tyrosine than nuts and cheese. Something else about certain tyrosine rich foods must be the actual culprit.
    4. Scott Adams
      - Scott Adams replied to Russ H's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      1

      KAN-101 Treatment for Coeliac Disease

      I agree that KAN-101 looks promising, and hope the fast track is approved. From our article below: "KAN-101 shows promise as an immune tolerance therapy aiming to retrain the immune system, potentially allowing safe gluten exposure in the future, but more clinical data is needed to confirm long-term effects."
    5. Scott Adams
      - Scott Adams replied to miguel54b's topic in Related Issues & Disorders
      1

      Body dysmorphia experience

      Thank you so much for having the courage to share this incredibly vivid and personal experience; it's a powerful reminder of how physical ailments can disrupt our fundamental sense of self. What you're describing sounds less like a purely psychological body dysmorphia and more like a distinct neurological event, likely triggered by the immense physical stress...
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      132,152
    • Most Online (within 30 mins)
      7,748
    denise.milillo
    Newest Member
    denise.milillo
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

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



  • Celiac.com Sponsor (A21):


  • Who's Online (See full list)

  • Upcoming Events

  • Posts

    • trents
      Headaches / Migraines and Hypoglycaemia

      By trents · Posted

      This article does not address migraines at all.  Yes, red wine and sulfites are often mentioned in connection with migraine triggers. With me, any kind of alcoholic beverage in very modest amounts will reliably produce a migraine. Nitrous oxide generators, which are vaso dialators, also will give me migraines reliably. So, I think most of my migraines are tied to fluctuations vascular tension and blood flow to the brain. That's why the sumatriptan works so well. It is a vaso constrictor. 
    • knitty kitty
      Headaches / Migraines and Hypoglycaemia

      By knitty kitty · Posted

      Excessive dietary tyrosine can cause problems.  Everything in moderation.   Sulfites can also trigger migraines. Sulfites are found in fermented, pickled and aged foods, like cheese.  Sulfites cause a high histamine release.  High histamine levels are found in migraine.  Following a low histamine diet like the low histamine Autoimmune Protocol diet, a Paleo diet, helps immensely.    Sulfites and other migraine trigger foods can cause changes in the gut microbiome.  These bad bacteria can increase the incidence of migraines, increasing histamine and inflammation leading to increased gut permeability (leaky gut), SIBO, and higher systemic inflammation.   A Ketogenic diet can reduce the incidence of migraine.  A Paleo diet like the AIP diet, that restricts carbohydrates (like from starchy vegetables) becomes a ketogenic diet.  This diet also changes the microbiome, eliminating the bad bacteria and SIBO that cause an increase in histamine, inflammation and migraine.  Fewer bad bacteria reduces inflammation, lowers migraine frequency, and improves leaky gut. Since I started following the low histamine ketogenic AIP paleo diet, I rarely get migraine.  Yes, I do eat carbs occasionally now, rice or potato, but still no migraines.  Feed your body right, feed your intestinal bacteria right, you'll feel better.  Good intestinal bacteria actually make your mental health better, too.  I had to decide to change my diet drastically in order to feel better all the time, not just to satisfy my taste buds.  I chose to eat so I would feel better all the time.  I do like dark chocolate (a migraine trigger), but now I can indulge occasionally without a migraine after.   Microbiota alterations are related to migraine food triggers and inflammatory markers in chronic migraine patients with medication overuse headache https://pmc.ncbi.nlm.nih.gov/articles/PMC11546420/  
    • trents
      Headaches / Migraines and Hypoglycaemia

      By trents · Posted

      Then we would need to cut out all meat and fish as they are richer sources of tyrosine than nuts and cheese. Something else about certain tyrosine rich foods must be the actual culprit. 
    • Scott Adams
      KAN-101 Treatment for Coeliac Disease

      By Scott Adams · Posted

      I agree that KAN-101 looks promising, and hope the fast track is approved. From our article below: "KAN-101 shows promise as an immune tolerance therapy aiming to retrain the immune system, potentially allowing safe gluten exposure in the future, but more clinical data is needed to confirm long-term effects."  
    • Scott Adams
      Body dysmorphia experience

      By Scott Adams · Posted

      Thank you so much for having the courage to share this incredibly vivid and personal experience; it's a powerful reminder of how physical ailments can disrupt our fundamental sense of self. What you're describing sounds less like a purely psychological body dysmorphia and more like a distinct neurological event, likely triggered by the immense physical stress and inflammation that uncontrolled celiac disease can inflict on the entire body, including the nervous system. It makes complete sense that the specific sensory input—the pressure points of your elbows on your knees—created a temporary, distorted body map in your brain, and the fact that it ceased once you adopted a gluten-free diet is a crucial detail. Your intuition to document this is absolutely right; it's not "crazy" but rather a significant anecdotal data point that underscores the mysterious and far-reaching ways gluten can affect individuals. Your theory about sensory triggers from the feet for others is also a thoughtful insight, and sharing this story could indeed be validating for others who have had similar, unexplainable sensory disturbances, helping them feel less alone in their journey.
×
×
  • 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.