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. knitty kitty
      - knitty kitty commented on Scott Adams's article in Multiple Sclerosis and Celiac Disease
      3

      Gluten-Free Diet Linked to Reduced Inflammation and Improved Outcomes in Multiple Sclerosis (+Video)

      I worried at one point on my journey whether I had MS, having many of the symptoms myself. However, my symptoms improved dramatically with high dose thiamine hydrochloride, Benfotiamine, and Thiamine TTFD. Thiamine deficiency symptoms overlap with MS symptoms, including changes on brain MRIs. Thiamine deficiency affected my eyes (light sensitivity),...
    2. trents
      - trents replied to Matthias's topic in Coping with Celiac Disease
      1

      Unexpected gluten exposure risk from cultivated mushrooms

      Welcome to the celiac.com communiuty, @Matthias! Yes, we have been aware that this can be an issue with mushrooms but as long as they are rinsed thoroughly it should not be a problem since the mushrooms don't actually incorporate the gluten into their cellular structure. For the same reason, one needs to be careful when buying aged cheeses and products...
    3. Matthias
      - Matthias posted a topic in Coping with Celiac Disease
      1

      Unexpected gluten exposure risk from cultivated mushrooms

      The one kind of food I had been buying and eating without any worry for hidden gluten were unprocessed veggies. Well, yesterday I discovered yet another pitfall: cultivated mushrooms. I tried some new ones, Shimeji to be precise (used in many asian soup and rice dishes). Later, at home, I was taking a closer look at the product: the mushrooms were growing...
    4. trents
      - trents replied to catnapt's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      9

      how much gluten do I need to eat before blood tests?

      I might suggest you consider buckwheat groats. https://www.amazon.com/Anthonys-Organic-Hulled-Buckwheat-Groats/dp/B0D15QDVW7/ref=sr_1_4_pp?crid=GOFG11A8ZUMU&dib=eyJ2IjoiMSJ9.bk-hCrXgLpHqKS8QJnfKJLKbKzm2BS9tIFv3P9HjJ5swL1-02C3V819UZ845_kAwnxTUM8Qa69hKl0DfHAucO827k_rh7ZclIOPtAA9KjvEEYtaeUV06FJQyCoi5dwcfXRt8dx3cJ6ctEn2VIPaaFd0nOye2TkASgSRtdtKgvXEEXknFVYURBjXen...
    5. Scott Adams
      - Scott Adams replied to SilkieFairy's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      2

      IBS-D vs Celiac

      What you’re describing really does not read like typical IBS-D. The dramatic, rapid normalization of stool frequency and form after removing wheat, along with improved tolerance of legumes and plant foods, is a classic pattern seen in gluten-driven disease rather than functional IBS. IBS usually worsens with fiber and beans, not improves. The fact that y...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,325
    • Most Online (within 30 mins)
      7,748
    Jaxon Reed
    Newest Member
    Jaxon Reed
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Who's Online (See full list)

    • There are no registered users currently online

  • Upcoming Events

  • Posts

    • trents
      Unexpected gluten exposure risk from cultivated mushrooms

      By trents · Posted

      Welcome to the celiac.com communiuty, @Matthias! Yes, we have been aware that this can be an issue with mushrooms but as long as they are rinsed thoroughly it should not be a problem since the mushrooms don't actually incorporate the gluten into their cellular structure. For the same reason, one needs to be careful when buying aged cheeses and products containing yeast because of the fact that they are sometimes cultured on gluten-containing substrate.
    • Matthias
      Unexpected gluten exposure risk from cultivated mushrooms

      By Matthias · Posted

      The one kind of food I had been buying and eating without any worry for hidden gluten were unprocessed veggies. Well, yesterday I discovered yet another pitfall: cultivated mushrooms. I tried some new ones, Shimeji to be precise (used in many asian soup and rice dishes). Later, at home, I was taking a closer look at the product: the mushrooms were growing from a visible layer of shredded cereals that had not been removed. After a quick web research I learned that these mushrooms are commonly cultivated on a cereal-based medium like wheat bran. I hope that info his helpful to someone.
    • trents
      how much gluten do I need to eat before blood tests?

      By trents · Posted

      I might suggest you consider buckwheat groats. https://www.amazon.com/Anthonys-Organic-Hulled-Buckwheat-Groats/dp/B0D15QDVW7/ref=sr_1_4_pp?crid=GOFG11A8ZUMU&dib=eyJ2IjoiMSJ9.bk-hCrXgLpHqKS8QJnfKJLKbKzm2BS9tIFv3P9HjJ5swL1-02C3V819UZ845_kAwnxTUM8Qa69hKl0DfHAucO827k_rh7ZclIOPtAA9KjvEEYtaeUV06FJQyCoi5dwcfXRt8dx3cJ6ctEn2VIPaaFd0nOye2TkASgSRtdtKgvXEEXknFVYURBjXen1Nc7EtAlJyJbU8EhB89ElCGFPRavEQkTFHv9V2Zh1EMAPRno7UajBpLCQ-1JfC5jKUyzfgsf7jN5L6yfZSgjhnwEbg6KKwWrKeghga8W_CAhEEw9N0.eDBrhYWsjgEFud6ZE03iun0-AEaGfNS1q4ILLjZz7Fs&dib_tag=se&keywords=buckwheat%2Bgroats&qid=1769980587&s=grocery&sprefix=buchwheat%2Bgroats%2Cgrocery%2C249&sr=1-4&th=1 Takes about 10 minutes to cook. Incidentally, I don't like quinoa either. Reminds me and smells to me like wet grass seed. When its not washed before cooking it makes me ill because of saponins in the seed coat. Yes, it can be difficult to get much dietary calcium without dairy. But in many cases, it's not the amount of calcium in the diet that is the problem but the poor uptake of it. And too much calcium supplementation can interfere with the absorption of vitamins and minerals in general because it raises gut pH.
    • Scott Adams
      IBS-D vs Celiac

      By Scott Adams · Posted

      What you’re describing really does not read like typical IBS-D. The dramatic, rapid normalization of stool frequency and form after removing wheat, along with improved tolerance of legumes and plant foods, is a classic pattern seen in gluten-driven disease rather than functional IBS. IBS usually worsens with fiber and beans, not improves. The fact that you carry HLA-DQ2.2 means celiac disease is absolutely possible, even if it’s less common than DQ2.5, and many people with DQ2.2 present later and are under-diagnosed. Your hesitation to reintroduce gluten is completely understandable — quality of life matters — and many people in your position choose to remain strictly gluten-free and treat it as medically necessary even without formal biopsy confirmation. If and when you’re ready, a physician can help you weigh options like limited gluten challenge, serology history, or documentation as “probable celiac.” What’s clear is that this wasn’t just random IBS — you identified the trigger, and your body has been very consistent in its response.
    • Scott Adams
      Question

      By Scott Adams · Posted

      Here are some results from a search: Top Liquid Multivitamin Picks for Celiac Needs MaryRuth's Liquid Morning Multivitamin Essentials+ – Excellent daily choice with a broad vitamin/mineral profile, easy to absorb, gluten-free, vegan, and great overall value. MaryRuth's Liquid Morning Multivitamin – Classic, well-reviewed gluten-free liquid multivitamin with essential nutrients in a readily absorbable form. MaryRuth's Morning Multivitamin w/ Hair Growth – Adds beauty-supporting ingredients (biotin, B vitamins), also gluten-free and easy to take. New Chapter Liquid Multivitamin and New Chapter Liquid Multivitamin Orange Mango – Fermented liquid form with extra nutrients and good tolerability if you prefer a whole-food-based formula. Nature's Plus Source Of Life Gold Liquid – Premium option with a broad spectrum of vitamins and plant-based nutrients. Floradix Epresat Adult Liquid Multivitamin – Highly rated gluten-free German-made liquid, good choice if taste and natural ingredients matter. NOW Foods Liquid Multi Tropical Orange – Budget-friendly liquid multivitamin with solid nutrient coverage.
×
×
  • 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.