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

Worcestershire Souce Substitute

agentmm

Recommended Posts

agentmm Newbie
agentmm
Posted

Hello,

I am brand new to this board so please tell me if this is in the wrong category.

I am looking for a gluten-free Worcestershire Sauce substitute.

Is there such a thing???

Thanks in advance, I am going to post like a madman on here now that I found this!

MM

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

Celiac.com Sponsor (A8-M):


Fiddle-Faddle Community Regular
Fiddle-Faddle
Posted

Hi, welcome to the board!

Lea & Perrins Worcestershire sauce IS gluten-free--no need to find a substitute! It's one of the major brands, and comes in a dark brown bottle that's wrapped all over with tan paper.

agentmm Newbie
agentmm
Posted
  • Author
Hi, welcome to the board!

Lea & Perrins Worcestershire sauce IS gluten-free--no need to find a substitute! It's one of the major brands, and comes in a dark brown bottle that's wrapped all over with tan paper.

Hello, Thanks for the prompt reply!

Isn't there malt vinegar in Lea and Perrins??

Thanks in advance,

MM

Carriefaith Enthusiast
Carriefaith
Posted
Isn't there malt vinegar in Lea and Perrins??
There is in Canada. Lea and Perrins is not gluten-free in Canada.
Fiddle-Faddle Community Regular
Fiddle-Faddle
Posted

I'm sorry, I didn't know that. :blink: I wonder why they make it differently?

agentmm Newbie
agentmm
Posted
  • Author

Thanks alot for the information.

I thought it was unacceptable at my store.

Great help!

Is there a substitute??

Thanks

MM

Carriefaith Enthusiast
Carriefaith
Posted

I haven't found any safe worcestershire sauce in Canada. You can find recipes in google, but I've never tried any of them.

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

Celiac.com Sponsor (A8-M):


agentmm Newbie
agentmm
Posted
  • Author
I haven't found any safe worcestershire sauce in Canada. You can find recipes in google, but I've never tried any of them.

thanks! I'll try one...

MM

linds Apprentice
linds
Posted

I also e-mailed french's and they replied that their worcestershire sauce is gluten free.

psawyer Proficient
psawyer
Posted
Hello, Thanks for the prompt reply!

Isn't there malt vinegar in Lea and Perrins??

Thanks in advance,

MM

It depends.

In Canada, Lea & Perrins has malt vinegar, and thus is NOT gluten-free. In the US, L&P IS gluten-free.

2Boys4Me Enthusiast
2Boys4Me
Posted

I haven't found French's in Canada either. I use a recipe I found on the internet.

Homemade Worcestershire Sauce

1/2 cup apple cider vinegar

2 tablespoons soy sauce

2 tablespoons water

1 tablespoon brown sugar

1/4 teaspoon ground ginger

1/4 teaspoon dry mustard

1/4 teaspoon onion powder

1/4 teaspoon garlic powder

1/8 teaspoon cinnamon

1/8 teaspoon pepper

Place all ingredients in a medium saucepan and stir thoroughly.

Bring to a boil, stirring constantly. Simmer 1 minute. Cool.

Store in the refrigerator.

Makes about 3/4 cup.

Shake well before using.

lorka150 Collaborator
lorka150
Posted

Edward's and Sons makes one available in Canada.

2Boys4Me Enthusiast
2Boys4Me
Posted

What stores is it available at?

lorka150 Collaborator
lorka150
Posted

i'm not sure what to tell you, as i don't shop in mainstream stores, really. i mostly go to the market for produce and the health food store for baking supplies. i would check your local stores, and because they are such a huge company (they have many brands under their name), chances are, if your store sells one of their items, they can order it for you.

  • 2 months later...
wallflower Newbie
wallflower
Posted

(I am not trying to be pushy- but I was really woried about it so I looked it up and called them)

CarrieFaith and Psawyer-- It it the same recepie in Canada and USA and safe for Celiac

Acording to the L&P web site Fiddle Faddle is correct--

Open Original Shared Link

Is the Lea & Perrins Worcestershire Sauce sold in the US the same as the sauce sold in the rest of the world?

Lea & Perrins Worcestershire Sauce is made to the original recipe in two factories. The original factory in Worcester, and a sister factory in New Jersey USA. The New Jersey factory follows the same recipe as the Worcester factory, although some ingredients are sourced locally. Product sold in the rest of the world is manufactured and exported from our factory in Worcester, UK. (Worcester refers to the town itself, whilst Worcestershire indicates the 'shire' or county in which the town of Worcester is located).

Is Lea & Perrins Worcestershire Sauce gluten free?

Lea & Perrins Worcestershire is suitable for a coeliac diet, for further information on Nutritional and Allergy queries please contact us.

2Boys4Me Enthusiast
2Boys4Me
Posted

Wallflower - I'm not trying to be pushy either, but one of the first ingredients on Lea & Perrins in Canada is malt vinegar (at least it was in Dec. 2006).

I don't know how the company can say that it is safe. I'm emailing the company to try to straighten this out.

Huh. They don't even have email. They have a phone number which they will more than likely not answer because it's after 4pm Eastern.

par18 Apprentice
par18
Posted
I also e-mailed french's and they replied that their worcestershire sauce is gluten free.

I use French's also with no problems.

Tom

Michi8 Contributor
Michi8
Posted
(I am not trying to be pushy- but I was really woried about it so I looked it up and called them)

CarrieFaith and Psawyer-- It it the same recepie in Canada and USA and safe for Celiac

Acording to the L&P web site Fiddle Faddle is correct--

Open Original Shared Link

Is the Lea & Perrins Worcestershire Sauce sold in the US the same as the sauce sold in the rest of the world?

Lea & Perrins Worcestershire Sauce is made to the original recipe in two factories. The original factory in Worcester, and a sister factory in New Jersey USA. The New Jersey factory follows the same recipe as the Worcester factory, although some ingredients are sourced locally. Product sold in the rest of the world is manufactured and exported from our factory in Worcester, UK. (Worcester refers to the town itself, whilst Worcestershire indicates the 'shire' or county in which the town of Worcester is located).

Is Lea & Perrins Worcestershire Sauce gluten free?

Lea & Perrins Worcestershire is suitable for a coeliac diet, for further information on Nutritional and Allergy queries please contact us.

Lea & Perrins Worcestershire Sauce sold in Canada is from the UK. The UK follows the Codex Alimentarius for gluten free foods...which allows for gluten under a certain detectable level. So, there is gluten in their Worcestershire Sauce, but they can say it's "suitable for a coeliac diet." It's up to you to decide if the level is safe enough for you to consume. BTW, Rice Krispies are apparently safe to eat in the UK for this same reason, even though they have the same recipe as in North America. :)

Michelle

de caps Contributor
de caps
Posted
I haven't found French's in Canada either. I use a recipe I found on the internet.

Homemade Worcestershire Sauce

1/2 cup apple cider vinegar

2 tablespoons soy sauce

2 tablespoons water

1 tablespoon brown sugar

1/4 teaspoon ground ginger

1/4 teaspoon dry mustard

1/4 teaspoon onion powder

1/4 teaspoon garlic powder

1/8 teaspoon cinnamon

1/8 teaspoon pepper

Place all ingredients in a medium saucepan and stir thoroughly.

Bring to a boil, stirring constantly. Simmer 1 minute. Cool.

Store in the refrigerator.

Makes about 3/4 cup.

Shake well before using.

This sounds great. I thought SOY SAUCE WAS not gluten-free.

Fiddle-Faddle Community Regular
Fiddle-Faddle
Posted

La Choy soy sauce and San-J wheat-free tamari are both gluten-free. Read labels carefully, as San-J has several gluten-containing tamaris.

2Boys4Me Enthusiast
2Boys4Me
Posted

As mentioned, it depends on the soy sauce. I'm in Canada, I use VH. I don't think that's available in the states, but Fiddle-Faddle has given you a couple of options.

de caps Contributor
de caps
Posted
As mentioned, it depends on the soy sauce. I'm in Canada, I use VH. I don't think that's available in the states, but Fiddle-Faddle has given you a couple of options.

Thanks for the information. I never checked the labels because the nutrutionist that I saw when first diagnosed said it had gluten. This is also why I avoid most Chinese food. Thank you both so much for this information. I' m happy to put this back on my can have list.

Donna

Nancym Enthusiast
Nancym
Posted

You can make malt from things other than barley, maybe they did that?

2Boys4Me Enthusiast
2Boys4Me
Posted

I don't know. I always assume it's from barley and have never actually investigated it. (I'm talking about L&P, I think you are, too?)

larry mac Enthusiast
larry mac
Posted

I don't have a bottle of Lea & Perrins Worcestershire Sauce right now (I'm so ashamed as it's undoubtably the very best, and I bought French's last time 'cause it was cheaper), but I'm pretty sure it contains both anchovies and tamarinds. Don't know about gluten. Here are the ingredients listed on a bottle of French's made in the USA from my fridge (should be listed by weight right?):

~ distilled vinegar

~ molasses

~ corn syrup

~ water

~ caramel color

~ sugar

~ spices ( aha! could be 2 or 100 )

~ anchovies

~ natural flavor ( just one?)

~ tamarind

Unless the gluten is from the secret natural flavor, I guess it's gluten-free. lm

I haven't found French's in Canada either. I use a recipe I found on the internet.

Homemade Worcestershire Sauce

1/2 cup apple cider vinegar

2 tablespoons soy sauce

2 tablespoons water

1 tablespoon brown sugar

1/4 teaspoon ground ginger

1/4 teaspoon dry mustard

1/4 teaspoon onion powder

1/4 teaspoon garlic powder

1/8 teaspoon cinnamon

1/8 teaspoon pepper

Place all ingredients in a medium saucepan and stir thoroughly.

Bring to a boil, stirring constantly. Simmer 1 minute. Cool.

Store in the refrigerator.

Makes about 3/4 cup.

Shake well before using.

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. Celiac.com Sponsored Post
      0

      An Inclusive Valentine's Day: Easy Tips for a Celebration Everyone Can Enjoy

    2. trents
      - trents replied to SilkieFairy's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      4

      IBS-D vs Celiac

      No coincidence. Recent revisions to gluten challenge guidelines call for the daily consumption of at least 10g of gluten (about the amount in 4-6 slices of wheat bread) for a minimum of 3 weeks. If possible, I would extend that two weeks to ensure valid testing.
    3. SilkieFairy
      - SilkieFairy replied to SilkieFairy's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      4

      IBS-D vs Celiac

      Thank you both for the replies. I decided to bring back gluten so I can do the blood test. Today is Day #2 of the Challenge. Yesterday I had about 3 slices of whole wheat bread and I woke up with urgent diarrhea this morning. It was orange, sandy and had the distinctive smell that I did not have when I was briefly gluten free. I don't know if it's a...
    4. knitty kitty
      - knitty kitty replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      @Jane02, I hear you about the kale and collard greens. I don't do dairy and must eat green leafies, too, to get sufficient calcium. I must be very careful because some calcium supplements are made from ground up crustacean shells. When I was deficient in Vitamin D, I took high doses of Vitamin D to correct the deficiency quickly. This is safe...
    5. Jane02
      - Jane02 replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      Thank you so much @knitty kitty for this insightful information! I would have never considered fractionated coconut oil to be a potential source of GI upset. I will consider all the info you shared. Very interesting about the Thiamine deficiency. I've tracked daily averages of my intake in a nutrition software. The only nutrient I can't consistently...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,337
    • Most Online (within 30 mins)
      7,748
    Susan1001
    Newest Member
    Susan1001
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

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

  • Upcoming Events

  • Posts

    • trents
      IBS-D vs Celiac

      By trents · Posted

      No coincidence. Recent revisions to gluten challenge guidelines call for the daily consumption of at least 10g of gluten (about the amount in 4-6 slices of wheat bread) for a minimum of 3 weeks. If possible, I would extend that two weeks to ensure valid testing.
    • SilkieFairy
      IBS-D vs Celiac

      By SilkieFairy · Posted

      Thank you both for the replies. I decided to bring back gluten so I can do the blood test. Today is Day #2 of the Challenge. Yesterday I had about 3 slices of whole wheat bread and I woke up with urgent diarrhea this morning. It was orange, sandy and had the distinctive smell that I did not have when I was briefly gluten free. I don't know if it's a coincidence, but the brain fog is back and I feel very tired.   
    • knitty kitty
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By knitty kitty · Posted

      @Jane02, I hear you about the kale and collard greens.  I don't do dairy and must eat green leafies, too, to get sufficient calcium.  I must be very careful because some calcium supplements are made from ground up crustacean shells.  When I was deficient in Vitamin D, I took high doses of Vitamin D to correct the deficiency quickly.  This is safe and nontoxic.  Vitamin D level should be above 70 nmol/L.  Lifeguards and indigenous Pacific Islanders typically have levels between 80-100 nmol/L.   Levels lower than this are based on amount needed to prevent disease like rickets and osteomalacia. We need more thiamine when we're physically ill, emotionally and mentally stressed, and if we exercise like an athlete or laborer.  We need more thiamine if we eat a diet high in simple carbohydrates.  For every 500 kcal of carbohydrates, we need 500-1000 mg more of thiamine to process the carbs into energy.  If there's insufficient thiamine the carbs get stored as fat.  Again, recommended levels set for thiamine are based on minimum amounts needed to prevent disease.  This is often not adequate for optimum health, nor sufficient for people with absorption problems such as Celiac disease.  Gluten free processed foods are not enriched with vitamins like their gluten containing counterparts.  Adding a B Complex and additional thiamine improves health for Celiacs.  Thiamine is safe and nontoxic even in high doses.  Thiamine helps the mitochondria in cells to function.  Thiamine interacts with each of the other B vitamins.  They are all water soluble and easily excreted if not needed. Interesting Reading: Clinical trial: B vitamins improve health in patients with coeliac disease living on a gluten-free diet https://pubmed.ncbi.nlm.nih.gov/19154566/ Safety and effectiveness of vitamin D mega-dose: A systematic review https://pubmed.ncbi.nlm.nih.gov/34857184/ High dose dietary vitamin D allocates surplus calories to muscle and growth instead of fat via modulation of myostatin and leptin signaling https://pubmed.ncbi.nlm.nih.gov/38766160/ Safety of High-Dose Vitamin D Supplementation: Secondary Analysis of a Randomized Controlled Trial https://pubmed.ncbi.nlm.nih.gov/31746327/ Vitamins and Celiac Disease: Beyond Vitamin D https://pmc.ncbi.nlm.nih.gov/articles/PMC11857425/ Investigating the therapeutic potential of tryptophan and vitamin A in modulating immune responses in celiac disease: an experimental study https://pubmed.ncbi.nlm.nih.gov/40178602/ Investigating the Impact of Vitamin A and Amino Acids on Immune Responses in Celiac Disease Patients https://pmc.ncbi.nlm.nih.gov/articles/PMC10814138/
    • Jane02
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Jane02 · Posted

      Thank you so much @knitty kitty for this insightful information! I would have never considered fractionated coconut oil to be a potential source of GI upset. I will consider all the info you shared. Very interesting about the Thiamine deficiency.  I've tracked daily averages of my intake in a nutrition software. The only nutrient I can't consistently meet from my diet is vitamin D. Calcium is a hit and miss as I rely on vegetables, dark leafy greens as a major source, for my calcium intake. I'm able to meet it when I either eat or juice a bundle of kale or collard greens daily haha. My thiamine intake is roughly 120% of my needs, although I do recognize that I may not be absorbing all of these nutrients consistently with intermittent unintentional exposures to gluten.  My vitamin A intake is roughly 900% (~6400 mcg/d) of my needs as I eat a lot of sweet potato, although since it's plant-derived vitamin A (beta-carotene) apparently it's not likely to cause toxicity.  Thanks again! 
    • knitty kitty
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By knitty kitty · Posted

      Hello, @Jane02,  I take Naturewise D 3.  It contains olive oil.   Some Vitamin D supplements, like D Drops, are made with fractionated coconut oil which can cause digestive upsets.  Fractionated coconut oil is not the same as coconut oil used for cooking.  Fractionated coconut oil has been treated for longer shelf life, so it won't go bad in the jar, and thus may be irritating to the digestive system. I avoid supplements made with soy because many people with Celiac Disease also react to soy.  Mixed tocopherols, an ingredient in Thornes Vitamin D, may be sourced from soy oil.  Kirkland's has soy on its ingredient list. I avoid things that might contain or be exposed to crustaceans, like Metagenics says on its label.  I have a crustacean/shellfish/fish allergy.  I like Life Extension Bioactive Complete B Complex.  I take additional Thiamine B 1 in the form Benfotiamine which helps the intestines heal, Life Extension MegaBenfotiamine. Thiamine is needed to activate Vitamin D.   Low thiamine can make one feel like they are getting glutened after a meal containing lots of simple carbohydrates like white rice, or processed gluten free foods like cookies and pasta.   It's rare to have a single vitamin deficiency.  The water soluble B Complex vitamins should be supplemented together with additional Thiamine in the form Benfotiamine and Thiamine TTFD (tetrahydrofurfuryl disulfide) to correct subclinical deficiencies that don't show up on blood tests.  These are subclinical deficiencies within organs and tissues.  Blood is a transportation system.  The body will deplete tissues and organs in order to keep a supply of thiamine in the bloodstream going to the brain and heart.   If you're low in Vitamin D, you may well be low in other fat soluble vitamins like Vitamin A and Vitamin K. Have you seen a dietician?
×
×
  • 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.