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

Syrup?

Avarismama

Recommended Posts

Avarismama Apprentice
Avarismama
Posted

Using Pamela's Flour mix I made some pretty good pancakes. I used the syrup we had but not sure it was gluten free. Is syrup gluten-free? and please don't trecommend maple, i am not a big fan of it. TIA!!

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

Celiac.com Sponsor (A8-M):


kenlove Rising Star
kenlove
Posted

I make our own syrups. Just juice a fruit you like, boil and add sugar to taste Stir and bring back to a boil. If you get some ball jars and follow the canning instructions you can keep them for years otherwise just put in the fridge.

Depending on the fruit, it can be from 35% to 60% sugar.

Easy for me to walk outside here and pick fruit but you can try all sorts of things. Right now we're making tangerine and tangelo syrup.

Another advantage of making your own syrup is that you can use it is a base for salad dressings, glazes and sauces by adding vinegar, herbs, oil or other things you like.

Its worth the effort and you'll know its gluten-free!

Ken

Using Pamela's Flour mix I made some pretty good pancakes. I used the syrup we had but not sure it was gluten free. Is syrup gluten-free? and please don't trecommend maple, i am not a big fan of it. TIA!!
Darn210 Enthusiast
Darn210
Posted

A lot of syrups aren't . . .

Clan Thompson says Eggo syrup and Log Cabin Country Kitchen (MUST BE Country Kitchen) is OK. We've also been known to mix real maple syrup with corn syrup when we've been someplace and couldn't get one of those brands ('cause my daughter won't eat real maple syrup).

Also, I love to take a small thin pancake and wrap it around a sausage link . . . yum.

Avarismama Apprentice
Avarismama
Posted
  • Author

If you don't mind me asking...who is Clan Thompson?

A lot of syrups aren't . . .

Clan Thompson says Eggo syrup and Log Cabin Country Kitchen (MUST BE Country Kitchen) is OK. We've also been known to mix real maple syrup with corn syrup when we've been someplace and couldn't get one of those brands ('cause my daughter won't eat real maple syrup).

Also, I love to take a small thin pancake and wrap it around a sausage link . . . yum.

tarnalberry Community Regular
tarnalberry
Posted

another option is to use a fruit jam on pancakes. yum!

Darn210 Enthusiast
Darn210
Posted
If you don't mind me asking...who is Clan Thompson?

If you google Clan Thompson, you will find their site. You can purchase food and/or drug lists from them or a subscription where you get updates every three months. I think it would have been most helpful in the first month or so. By the time I purchased it, I had already done a ton of my own research and gotten into my routine of what new brands/products I was going to buy/prepare/eat.

I got it in the Palm Pilot format so that I could take it to the store with me which was great. It does have a lot of brands that may not be local to your area.

kevsmom Contributor
kevsmom
Posted

I'm Diabetic and never did like the taste of sugar-free syrups - even on "regular" pancakes. I top my gluten free pancakes with nutrasweet and cinnamon, fruit spread or applesauce and cinnamon. Yumm.

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

Celiac.com Sponsor (A8-M):


Morrisun Newbie
Morrisun
Posted

I just buy 100% Maple Syrup. :)

JennyC Enthusiast
JennyC
Posted
I just buy 100% Maple Syrup. :)

Me too. The fewer the ingredients, the better. :)

Fiddle-Faddle Community Regular
Fiddle-Faddle
Posted
I just buy 100% Maple Syrup. :)

Me three!

I am amazed that the fake syrup manufacturers are able to convince so many of us that their chemical-laden, artificially-flavored syrups are even worth trying--but they ARE kind of addictive, aren't they? That's because of the high-fructose corn syrup, which literally makes you want more and more and more. It also raises your blood sugar just like regular sugar, but does not signal your pancreas to make insulin to deal with that raised blood sugar.

SO--unless you are diabetic, I would recommend only real maple syrup, fruit preserve (beware, jams also contain high fructose corn syrup), or syrup you make yourself with real sugar. And if you are diabetic, well, pancakes are kind of no-no, anyway, as the carbs raise your blood sugar significantly (and gluten-free pancakes are higher in carbs than the gluteny ones).

kenlove Rising Star
kenlove
Posted

Didnt know the gluten-free flours were higher in carbs. Are some lower or the same?

Using honey with juiced fruit makes a great syrup too. I've been borderline diabetic for as long as I can remember so we're always testing alternatives since we make about 100 types of jellies for farmers markets etc. Splenda works if you can stand the taste but I rather just use sugar and watch everything else that I eat.

How does natural honey affect diabetics?

thanks

ken

Me three!

I am amazed that the fake syrup manufacturers are able to convince so many of us that their chemical-laden, artificially-flavored syrups are even worth trying--but they ARE kind of addictive, aren't they? That's because of the high-fructose corn syrup, which literally makes you want more and more and more. It also raises your blood sugar just like regular sugar, but does not signal your pancreas to make insulin to deal with that raised blood sugar.

SO--unless you are diabetic, I would recommend only real maple syrup, fruit preserve (beware, jams also contain high fructose corn syrup), or syrup you make yourself with real sugar. And if you are diabetic, well, pancakes are kind of no-no, anyway, as the carbs raise your blood sugar significantly (and gluten-free pancakes are higher in carbs than the gluteny ones).

tarnalberry Community Regular
tarnalberry
Posted
Didnt know the gluten-free flours were higher in carbs. Are some lower or the same?

...

How does natural honey affect diabetics?

refined rice, corn, potato, and tapioca flours are all higher in carbs, but quinoa, amaranth, millet, buckwheat, teff, montina, seed and nut flours are not - so making your pancakes wisely is a good thing. ;)

I'm hypoglycemic, so am careful about my sugar - from what I recall, honey is lower on the glycemic load scale (more useful than glycemic index) than sugar, but not by a lot. agave is a bit lower as well (and sweeter, so you don't need as much). but they're all sugar, so use sparingly.

larry mac Enthusiast
larry mac
Posted
......Also, I love to take a small thin pancake and wrap it around a sausage link . . . yum.

And then do you dunk it in syrup?

I use to get a McDonalds McMuffin (ham, egg, cheese, & english muffin sandwich), ask for a syrup, pour the syrup in one half of the McMuffin container, and dip the McMuffin in the syrup as I ate it. I know it sounds gross but damn, it was so good. :P

best regards, lm

kenlove Rising Star
kenlove
Posted

Thanks much,

Normally I use buckwheat and some quinoa or almond so I guess I'm lucky. Love buckwheat crepes with passionfruit syrup.

refined rice, corn, potato, and tapioca flours are all higher in carbs, but quinoa, amaranth, millet, buckwheat, teff, montina, seed and nut flours are not - so making your pancakes wisely is a good thing. ;)

I'm hypoglycemic, so am careful about my sugar - from what I recall, honey is lower on the glycemic load scale (more useful than glycemic index) than sugar, but not by a lot. agave is a bit lower as well (and sweeter, so you don't need as much). but they're all sugar, so use sparingly.

Avarismama Apprentice
Avarismama
Posted
  • Author

Thanks for all the great ideas! I cannot get a good taste for 100% maple. We don't have pancakes much anyway so I think we'll try the Log Cabin Country Kitchen. Thanks again.

larry mac Enthusiast
larry mac
Posted

I recommend Griffin's Original Syrup, it's the only syrup I've ever found that does NOT contain HFCS. It's made from sugar syrup and corn syrup. I use both real maple syrup and Griffin's. Please note, Griffin's Waffle and Pancake syrup do contain HFCS. Griffin's is in Muskogee, Oklahoma, but it's available in North Texas.

I've made quite an effort to read ingredient labels on syrups, and as far as I know Griffin's ORIGINAL is the only one without HFCS. If anyone knows of another I'd be interested in hearing about it. The only problem I have with HFCS is it tastes flat.

best regards, lm

p.s., have you tried a search on syrup? Simply type the word syrup in the box at the top of this page and press enter.

Darn210 Enthusiast
Darn210
Posted
And then do you dunk it in syrup?

I use to get a McDonalds McMuffin (ham, egg, cheese, & english muffin sandwich), ask for a syrup, pour the syrup in one half of the McMuffin container, and dip the McMuffin in the syrup as I ate it. I know it sounds gross but damn, it was so good. :P

best regards, lm

:lol::lol:

No . . . No dunking!! I'm not a huge pancake fan but my kids are. Maybe I should say I'm not a huge syrup fan . . . just too sweet . . . but the sausage rolled in the pancake gives me that sausage biscuit fix. I have extra pancakes frozen in the freezer and the brand of sausage I use is also precooked and frozen so I can have breakfast in about a minute and it's easy to take on the road if I need to.

I know a few dunkers, though . . . :lol:

cmom Contributor
cmom
Posted

I really love the Ian's gluten-free French Toast Sticks! They are very close to the real thing IMHO. I thought I could pop them in the microwave, but they need to be baked in the oven...but worth it!! (I dunk them in syrup!)

  • 3 weeks later...
Guest digmom1014
Guest digmom1014
Posted

I know ya'all are talking about syrup but, what about pancakes? I thought I would try buckwheat or something-can anyone recommend a brand to me. There were about 4 different brands when I went to Earthfare and I don't want to go through the same time and money that I did on the whole "finding a bread" escapade.

Thanks!

Darn210 Enthusiast
Darn210
Posted

Our family loves Pamela's.

jerseyangel Proficient
jerseyangel
Posted
I know ya'all are talking about syrup but, what about pancakes? I thought I would try buckwheat or something-can anyone recommend a brand to me. There were about 4 different brands when I went to Earthfare and I don't want to go through the same time and money that I did on the whole "finding a bread" escapade.

Thanks!

Gluten Free Pantry--the best pancakes ever! We have them every Sunday with blueberries :)

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. Hmart
      - Hmart replied to Hmart's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      2

      Is this celiac?

      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...
    2. trents
      - trents replied to Hmart's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      2

      Is this celiac?

      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...
    3. klmgarland
      - klmgarland replied to klmgarland's topic in Dermatitis Herpetiformis
      10

      Help I’m cross contaminating myself,

      I have a lot to learn! Thank you
    4. DebJ14
      - DebJ14 replied to Jhona's topic in Introduce Yourself / Share Stuff
      30

      Does anyone here also have Afib

      I only went on the multi vitamin AFTER a couple of year of high dose, targeted supplementation resolved most of my deficiencies. I was on quite a cocktail of vitamins that was changed every 6 months as my deficiencies resolved. Those that were determined to be genetic are still addressed with specific doses of those vitamins, minerals and amino acids. ...
    5. Hmart
      - Hmart posted a topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      2

      Is this celiac?

      The symptoms that led to my diagnosis were stomach pain, diarrhea, nausea, body/nerve tingling and burning and chills. It went away after about four days but led me to a gastro who did an upper endo and found I had marsh 3b. I did the blood test for celiac and it came back negative. I have gone gluten free. In week 1 I had a flare-up that was similar to...
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,924
    • Most Online (within 30 mins)
      7,748
    Mckshane
    Newest Member
    Mckshane
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Who's Online (See full list)

  • Upcoming Events

  • Posts

    • Hmart
      Is this celiac?

      By Hmart · Posted

      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
      Is this celiac?

      By trents · Posted

      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?
    • klmgarland
      Help I’m cross contaminating myself,

      By klmgarland · Posted

      I have a lot to learn!  Thank you
    • DebJ14
      Does anyone here also have Afib

      By DebJ14 · Posted

      I only went on the multi vitamin AFTER a couple of year of high dose, targeted supplementation resolved most of my deficiencies.  I was on quite a cocktail of vitamins that was changed every 6 months as my deficiencies resolved.  Those that were determined to be genetic are still addressed with specific doses of those vitamins, minerals and amino acids. I have an update on my husband and his A Fib.  He ended up in the hospital in August 2025 when his A Fib would not convert.  He took the maximum dose of Flecainide allowed within a 24 hour period.  It was a nightmare experience!  They took him into the ER immediately.  They put in a line, drew blood, did an EKG and chest Xray all within minutes.  Never saw another human for 6 hours.  Never got any results, but obviously we could see he was still in A fib by watching the monitor.  They have the family sign up for text alerts at the ER desk.  So glad I did.  That is the only way we found out that he was being admitted.  About an hour after that text someone came to take him to his room on an observation floor.  We were there two hours before we saw another human being and believe it or not that was by zoom on the TV in the room.  It was admissions wanting to know his vaccine status and confirming his insurance, which we provided at the ER desk.  They said someone would be in and finally a nurse arrived.  He was told a hospitalist was in charge of his case.  Finally the NP for the hospitalist showed up and my husband literally blew his stack.  He got so angry and yelled at this poor woman, but it was exactly what he needed to convert himself to sinus rhythm while she was there.  They got an EKG machine and confirmed it.  She told him that they wanted to keep him overnight and would do an echo in the morning and they were concerned about a wound on his leg and wanted to do a doppler to make sure he did not have a DVT.  He agreed.  The echo showed everything fine, just as it was at his annual check up in June and there was no DVT.  A cardiologist finally showed up to discharge him and after reviewing his history said the A Fib was due to the Amoxicillan prescribed for his leg wound.  It both triggers A Fib and prevents the Flecainide from working.  His conversion coincided with the last dose of antibiotic getting out of his system.  So, make sure your PCP understands what antibiotics you can or cannot take if susceptible to A Fib.  This cardiologist (not his regular) wanted him on Metoprolol 25 mg and Pradaxa.  My husband told him that his cardiologist axed the idea of a beta blocker because his heart rate is already low.  Sure enough, it dropped to 42 on the Metoprolol and my husband felt horrible.  The pradaxa gave him a full body rash!  He went back to his cardiologist for follow up and his BP was fine and heart rate in the mid 50's.  He also axed the Pradaxa since my husband has low platelets, bruises easily and gets bloody noses just from Fish Oil  He suggested he take Black Cumin Seed Oil for inflammation.  He discovered that by taking the Black Seed oil, he can eat carbs and not go into A Fib, since it does such a good job of reducing inflammation.   Oh and I forgot to say the hospital bill was over $26,000.  Houston Methodist!  
    • Hmart
      Is this celiac?

      By Hmart · Posted

      The symptoms that led to my diagnosis were stomach pain, diarrhea, nausea, body/nerve tingling and burning and chills. It went away after about four days but led me to a gastro who did an upper endo and found I had marsh 3b. I did the blood test for celiac and it came back negative.  I have gone gluten free. In week 1 I had a flare-up that was similar to my original symptoms. I got more careful/serious. Now at the end of week 2 I had another flare-up. These symptoms seem to get more intense. My questions:  1. How do I know if I have celiac and not something else? 2. Are these symptoms what others experience from gluten?  When I have a flare-up it’s completely debilitating. Can’t sleep, can’t eat, can’t move. Body just shakes. I have lost 10 pounds since going gluten free in the last two weeks.
×
×
  • 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.