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

Sweet Baby Ray's Barbecue Sauce

Lily

Recommended Posts

Lily Rookie
Lily
Posted

Am I losing my mind, or did someone on the message board say that Sweet Baby Ray's is gluten free? I picked up a bottle (the original) while shopping on Friday and one of the ingredients is modified food starch. I thought this was an unsafe ingredient?

sign me confused,

Lily

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

Celiac.com Sponsor (A8-M):


tarnalberry Community Regular
tarnalberry
Posted

modified food starch is only a questionable ingredient. it can be made from any of the safe grains (though most often corn, out of all the safe grains), but can also be made from "the bad grains" :P as well. you have to call the company and find out.

Guest barbara3675
Guest barbara3675
Posted

On the napervillegi list it says that as of 6/04 that Sweet Baby Ray's is gluten free. I sure hope that is right. Otherwise get Saz's sauce, that is gluten-free for sure, it says so right on the bottle. Barbara

gf4life Enthusiast
gf4life
Posted

You can (and generally should) double check with the company, but I am pretty sure it is still gluten-free. It is the only sauce I eat at home and have never had a reaction to it.

God bless,

Mariann

Guest Lindam
Guest Lindam
Posted
:o I was pretty certain that I read Sweet Baby Rays is gluten free, also. I guess I'll try to contact the company tomorrow adn get a confirmation. I also thought I read somewhere, that if food is manufactures within the US and it states modified food startch, that is should be corn starch, unless it states otherwise. Did someone else read that? Or am I just going crazy? :blink:
Guest Lindam
Guest Lindam
Posted
:( I just got a call from a Rep for Sweet Baby Rays Sauce and they cannot guarantee that there is no gluten present, however no gluten is added to the sauce. So I guess that means there could be a chance for cross contamination.
lovegrov Collaborator
lovegrov
Posted

What it means is some company lawyer told them to say that just in case sometime somehow one of their suppliers sends them a contaminated ingredient. The reality is that you take this chance every time you eat any processed product or eat at a restaurant. If you eat out you're taking a MUCH bigger chance than if you used SBR.

I know a number of people with celiac disease who use SBR and don't remember hearing any complaining about getting glutened.

richard

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

Celiac.com Sponsor (A8-M):


crc0622 Apprentice
crc0622
Posted

I've eaten it for supper the last two days. I think I'm okay! :)

lilliexx Contributor
lilliexx
Posted

for anyone still wondering about this product, i stumbled upon this statement from them on another gluten free web site.

Our product is 100% gluten free. Sweet Baby Ray's does not contain protein from any of the following potential allergens: barley, crustaceans, eggs, fish, milk, oats, peanuts, rye, soybeans, tree nuts or wheat. The source of our modified food starch that is used in Sweet Baby Ray's Barbecue Sauce is corn. Also there are no dairy products or dairy product derivatives contained in Sweet Baby Ray's sauce."

i know its a little late but i hope this helps you!! sounds pretty safe to me :)

lovegrov Collaborator
lovegrov
Posted

lilliexx I'm pretty sure this is their old statement. Then some lawyer told then to quit using it in case they get sued.

richard

  • 3 weeks later...
Lily Rookie
Lily
Posted
  • Author

Thanks for your replies everyone. I still have problems sometimes from products who say they are gluten free. I guess I need to stay away from processed foods. Thanks!

Lily

Guest Lindam
Guest Lindam
Posted

:) I have been using SBR sauce for the past two weekends, and I haven't had any problems :D . I think that I would like to make some taht is homemade, just to play it safe. Does anyone have a good recipe for BBQ sauce? I am a bit wipmy,and don't like anything too spicy. I would appreciate it.

Linda

BRCoats Enthusiast
BRCoats
Posted

Linda,

For BBQ sauce (for chicken), I put one cup of Heinz ketchup, plus one can of Pepsi. Stir with a wisk, marinade overnight, and either fry or put on the grill. Makes a pretty tender, yummy tasting dish. Not to mention cheap! :D

Enjoy!

Brenda

  • 5 years later...
jenlex Rookie
jenlex
Posted

Am I losing my mind, or did someone on the message board say that Sweet Baby Ray's is gluten free? I picked up a bottle (the original) while shopping on Friday and one of the ingredients is modified food starch. I thought this was an unsafe ingredient?

sign me confused,

Lily

According to the website:

All products except for the meatballs with sauce are gluten free.

Lynayah Enthusiast
Lynayah
Posted

I am very sensitive, and I use it without issue. Just used some last night!

CeliacMom2008 Enthusiast
CeliacMom2008
Posted

We use it and haven't noticed anything bad.

  • 2 years later...
EmmaCo Newbie
EmmaCo
Posted

I just emailed the company yesterday. They responded today stating that all of their sauces are gluten free and they will be puting Gluten Free on the label soon! :D

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      132,133
    • Most Online (within 30 mins)
      7,748
    Exhausted-momma
    Newest Member
    Exhausted-momma
    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

    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

      @rei.b,  I understand how frustrating starting a new way of eating can be.  I tried all sorts of gluten-free processed foods and just kept feeling worse.  My health didn't improve until I started the low histamine AIP diet.  It makes a big difference.   Gluten fits into opioid receptors in our bodies.  So, removing gluten can cause withdrawal symptoms and reveals the underlying discomfort.  SIBO can cause digestive symptoms.  SIBO can prevent vitamins from being absorbed by the intestines.  Thiamine insufficiency causes Gastrointestinal Beriberi (bloating, abdominal pain, nausea, diarrhea or constipation).  Thiamine is the B vitamin that runs out first because it can only be stored for two weeks.  We need more thiamine when we're sick or under emotional stress.  Gastric Beriberi is under recognised by doctors.  An Erythrocyte Transketolace Activity test is more accurate than a blood test for thiamine deficiency, but the best way to see if you're low in thiamine is to take it and look for health improvement.  Don't take Thiamine Mononitrate because the body can't utilize it well.  Try Benfotiamine.  Thiamine is water soluble, nontoxic and safe even at high doses.  I thought it was crazy, too, but simple vitamins and minerals are important.  The eight B vitamins work together, so a B Complex, Benfotiamine,  magnesium and Vitamin D really helped get my body to start healing, along with the AIP diet.  Once you heal, you add foods back in, so the AIP diet is worth doing for a few months. I do hope you'll consider the AIP diet and Benfotiamine.
    • captaincrab55
      Finding gluten free ingredients

      By captaincrab55 · Posted

      Imemsm, Most of us have experienced discontinued, not currently available or products that suddenly become seasonal.   My biggest fear about relocating from Maryland to Florida 5 years ago, was being able to find gluten-free foods that fit my restricted diet.  I soon found out that the Win Dixie and Publix supper markets actually has 99% of their gluten-free foods tagged, next to the price.  The gluten-free tags opened up a  lot of foods that aren't actually marked gluten-free by the manufacture.  Now I only need to check for my other dietary restrictions.  Where my son lives in New Hartford, New York there's a Hannaford Supermarket that also has a gluten-free tag next to the price tag.  Hopefully you can locate a Supermarket within a reasonable travel distance that you can learn what foods to check out at a Supermarket close to you.  I have dermatitis herpetiformis too and I'm very sensitive to gluten and the three stores I named were very gluten-free friendly.  Good Luck 
    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      Okay well the info about TTG-A actually makes a lot of sense and I wish the PA had explained that to me. But yes, I would assume I would have intestinal damage from eating a lot of gluten for 32 years while having all these symptoms. As far as avoiding gluten foods - I was definitely not doing that. Bread, pasta, quesadillas (with flour tortillas) and crackers are my 4 favorite foods and I ate at least one of those things multiple times a day e.g. breakfast with eggs and toast, a cheese quesadilla for lunch, and pasta for dinner, and crackers and cheese as a before bed snack. I'm not even kidding.  I'm not really big on sugar, so I don't really do sweets. I don't have any of those conditions.  I am not sure if I have the genes or not. When the geneticist did my genetic testing for EDS this year, I didn't think to ask for him to request the celiac genes so they didn't test for them, unfortunately.  I guess another expectation I had is  that if gluten was the issue, the gluten-free diet would make me feel better, and I'm 3 months in and that hasn't been the case. I am being very careful and reading every label because I didn't want to screw this up and have to do gluten-free for longer than necessary if I end up not having celiac. I'm literally checking everything, even tea and anything else prepacked like caramel dip. Honestly its making me anxious 😅
    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

      So you're saying that you think you should have severe intestinal damage since you've had the symptoms so long?   DGP IgG antibodies are produced in response to a partial gluten molecule.  This is different than what tissue transglutaminase antibodies are  produced in response to.   TTg IgA antibodies are produced in the intestines in response to gluten.  The tTg IgA antibodies attack our own cells because a structural component in our cell membranes resembles a part of gluten.  There's a correlation between the level of intestinal damage with the level of tTg antibodies produced.  You are not producing a high number of tTg IgA antibodies, so your level of tissue damage in your intestines is not very bad.  Be thankful.   There may be reasons why you are not producing a high quantity of tTg IgA antibodies.  Consuming ten grams or more of gluten a day for two weeks to two months before blood tests are done is required to get sufficient antibody production and damage to the intestines.  Some undiagnosed people tend to subconsciously avoid lots of gluten.  Cookies and cakes do not contain as much gluten as artisan breads and thick chewy pizza crust.  Anemia, diabetes and thiamine deficiency can affect IgA antibody production as well.   Do you carry genes for Celiac?  They frequently go along with EDS.
    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      I was tested for celiac at the same time, so I wasn't taking naltrexone yet. I say that, because I don't. The endoscopy showed some mild inflammation but was inconclusive as to celiac disease. They took several biopsies and that's all that was shown. I was not given a Marsh score.
×
×
  • 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.