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

Bbq Sauce


pinkpei77

Recommended Posts

pinkpei77 Contributor

just curious.. i always used annies but it is no longer gluten-free, so i need a new one!

thanks!


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



Celiac.com Sponsor (A8-M):



jerseyangel Proficient

Hi Coleen--Not very exotic, but I use Kraft Original. It's what I've always used, and it just so happens to be gluten-free!

pinkpei77 Contributor

ooh!! okay thanks!!

Becky6 Enthusiast

We use Kraft as well. I like the honey one.

Lisa Mentor

Sweet Baby Ray's is WONDERFUL.....yum Tonight is scallops wrapped in bacon with BBQ sauce.... to die for

angel-jd1 Community Regular

Sweet Baby Ray's for me too!! Love it.......mmmmmmm

Open Original Shared Link

-Jessica :rolleyes:

suziew Rookie

I buy Daniels BBQ sauce. It's made here by a man who has celiac, so it's gluten free.

You can by it on danielsbbq.com.


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



Celiac.com Sponsor (A8-M):



lorka150 Collaborator

I make my own, but have Mr. Spice on hand for some occasions.

Lister Rising Star

Sweet baby rays has modified food startch i thought that was a no no?

Becky6 Enthusiast

MFS can be a no no but not always. You have to check with the manufacturer to know for sure.

Lister Rising Star

so has someone checked with sweetbabyrays to know if its ok i just had some so i hope it is, but i never got a response back from the company when i tried to contact to ask

Ronnie Apprentice

I use kraft original... their website says it's gluten free!

penguin Community Regular

I make my own with ketchup, a little mustard, molasses or brown sugar, tabasco, onion powder, and whatever else I throw in.

Otherwise I use Kraft

jenvan Collaborator

I use various Kraft ones, and just got Paz's (think that's the name!) from gluten-free Trading Company.

kabowman Explorer

I make my own with diced tomatoes and lemon base.

jkmunchkin Rising Star

Sweet Baby Ray's for me.

swittenauer Enthusiast

We use Cattleman's BBQ sauce.

VegasCeliacBuckeye Collaborator
Sweet baby rays has modified food startch i thought that was a no no?

In the USA, almost all Modified Food Starch is corn based...

Rarely, do you see a product with Modified Food Starch made from wheat. Besides, according to the Food Allergen law, they have to tell you if it is made from wheat (I have never seen a food starch made from barley or rye).

One phone call to the company can clear this up...but I'm sure it is safe...

mmaccartney Explorer

I will have to give sweet baby rays a try, it seems heavily endorsed here!!

Are there certain flavors that are or aren't gluten-free / CF ???

BTW: I use Daddy Sams. It is a sweeter, tangier BBQ sauce then most, but is just AWESOME!!!

Open Original Shared Link

jerseyangel Proficient

Michael--that looks good! May have to try it--thanks :)

us410s Newbie
just curious.. i always used annies but it is no longer gluten-free, so i need a new one!

thanks!

Hi: I love cattlemans BBQ sauce. I buy it in florida at Winn Dixie and I found it at Gordon food supplies in gallon containers.

msserena Apprentice

HI all

I use KC masterpeice bbque

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,930
    • Most Online (within 30 mins)
      7,748

    Mhp
    Newest Member
    Mhp
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • AnnaNZ
      I forgot to mention my suspicion of the high amount of glyphosate allowed to be used on wheat in USA and NZ and Australia. My weight was 69kg mid-2023, I went down to 60kg in March 2024 and now hover around 63kg (just after winter here in NZ) - wheat-free and very low alcohol consumption.
    • AnnaNZ
      Hi Jess Thanks so much for your response and apologies for the long delay in answering. I think I must have been waiting for something to happen before I replied and unfortunately it fell off the radar... I have had an upper endoscopy and colonoscopy in the meantime (which revealed 'minor' issues only). Yes I do think histamine intolerance is one of the problems. I have been lowering my histamine intake and feeling a lot better. And I do think it is the liver which is giving the pain. I am currently taking zinc (I have had three low zinc tests now), magnesium, B complex, vitamin E and a calcium/Vitamin C mix. I consciously think about getting vitamin D outside. (Maybe I should have my vitamin D re-tested now...) I am still 100% gluten-free. My current thoughts on the cause of the problems is some, if not all, of the following: Genetically low zinc uptake, lack of vitamin D, wine drinking (alcohol/sulphites), covid, immune depletion, gastroparesis, dysbiosis, leaky gut, inability to process certain foods I am so much better than late 2023 so feel very positive 🙂    
    • lehum
      Hi and thank you very much for your detailed response! I am so glad that the protocol worked so well for you and helped you to get your health back on track. I've heard of it helping other people too. One question I have is how did you maintain your weight on this diet? I really rely on nuts and rice to keep me at a steady weight because I tend to lose weight quickly and am having a hard time envisioning how to make it work, especially when not being able to eat things like nuts and avocados. In case you have any input, woud be great to hear it! Friendly greetings.
    • Hmart
      I was not taking any medications previous to this. I was a healthy 49 yo with some mild stomach discomfort. I noticed the onset of tinnitus earlier this year and I had Covid at the end of June. My first ‘flare-up’ with these symptoms was in August and I was eating gluten like normal. I had another flare-up in September and then got an upper endo at the end of September that showed possible celiac. My blood test came a week later. While I didn’t stop eating gluten before I had the blood test, I had cut back on food and gluten both. I had a flare-up with this symptoms after one week of gluten free but wasn’t being crazy careful. Then I had another flare-up this week. I think it might have been caused by Trader Joe’s baked tofu which I didn’t realize had wheat. But I don’t know if these flare-ups are caused by gluten or if there’s something else going on. I am food journaling and tracking all symptoms. I have lost 7 pounds in the last 10 days. 
    • trents
      Welcome to the forum, @Hmart! There are other medical conditions besides celiac disease that can cause villous atrophy as well as some medications and for some people, the dairy protein casein. So, your question is a valid one. Especially in view of the fact that your antibody testing was negative, though there are also some seronegative celiacs. So, do you get reactions every time you consume gluten? If you were to purposely consume a slice of bread would you be certain to develop the symptoms you describe?
×
×
  • 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.