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Worcheshire Sauce (sp Is Wrong, I Know.....)


Canadian Karen

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Canadian Karen Community Regular

Anybody have any confirmation from their lists as to whether Lea and Perrins Worchesthire sauce is gluten free in Canada?

Thanks!

Karen


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psawyer Proficient

On the Canadian bottle I have (which has been in the cupboard for a long time), the first ingredient is malt vinegar. :( It is my understanding that the US version is different. This one is made in Canada by E. D. Smith under license.

2Boys4Me Enthusiast

Karen, I haven't found a gluten-free worcestershire in Canada yet, but Lorka150 can get Edward's and Sons. I think she is in Ontario as well. I make this one. It's smelly to make (boiling vinegar, ick!) but tastes all right.

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.

Felidae Enthusiast
Anybody have any confirmation from their lists as to whether Lea and Perrins Worchesthire sauce is gluten free in Canada?

Thanks!

Karen

It is not gluten-free.

happygirl Collaborator

Do we need to buy some safe ones and ship it to our Canadian friends?!!! ;)

Felidae Enthusiast
Do we need to buy some safe ones and ship it to our Canadian friends?!!! ;)

Yes and some of that new Redbridge beer.

happygirl Collaborator

any other requests? ;)


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Carriefaith Enthusiast

I haven't found a safe worcestershire sauce in Canada.

Michi8 Contributor
I haven't found a safe worcestershire sauce in Canada.

Heinz makes one that may be gluten free. It has soya sauce in it, but lists the ingredients in that soya sauce: water, salt, hydrolyzed soy protein, corn syrup, caramel. There is nothing else on the label that appears to be a risk, but it is probably best to contact the company for confirmation first.

Michelle

Edit: Okay, scratch that...apparently Lea & Perrins is now owned by Heinz in Canada...and I cannot find the "Heinz version" of worcestershire sauce on their website. I'm thinking I've got a really old bottle here and it needs to be pitched out. :P Otherwise, Heinz states that they cannot guarantee any products, other than their ketchups, are gluten free.

new to LI Newbie

Can you get Organic Wheat-Free Worcestershire Sauce by Edward & Sons (under the wizard label) is also Gluten Free.

num1habsfan Rising Star

Yeah I havent found any gluten-free worcestershire sauce in Canada, either...

~ lisa ~

lorka150 Collaborator

The Edward and Son's one is everywhere around here.

Often, if health food stores carry anything Edward and Son's, they'll add it to a shipment.

I can send that (or Lea and Perrin's) to anyone if they'd like. Just let me know.

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    • Matthias
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      This is a really common area of confusion. Most natural cheeses (cheddar, Swiss, mozzarella, Parmesan, brie, camembert, and most blue cheeses) are inherently gluten-free, and you’re right that the molds used today are typically grown on gluten-free media. The bigger risks tend to come from processed cheeses: shredded cheese (anti-caking agents), cheese spreads, beer-washed rinds, smoke-flavored cheeses, and anything with added seasonings or “natural flavors,” where cross-contact can happen. As for yeast, you’re also correct — yeast itself is gluten-free. The issue is the source: brewer’s yeast and yeast extracts can be derived from barley unless labeled gluten-free, while baker’s yeast is generally safe. When in doubt, sticking with whole, unprocessed cheeses and products specifically labeled gluten-free is the safest approach, especially if you’re highly sensitive.
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    • Matthias
      Thanks a lot for your response! Can you maybe specify which kind of cheeses I should be cautious about? Camembert/Brie and blue cheeses (the molds of which are nowadays mostly grown on gluten-free media, though, so I've read, right?) or other ones as well? Also, I was under the impression that yeast is generally gluten-free if not declared otherwise. Is that false?
    • Scott Adams
      I agree with @trents, but thank you for bringing this up here!
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