Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • 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

Taco Seasoning Mix


whitelacegal

Recommended Posts

whitelacegal Contributor

WHich taco seasoning mixes are gluten-free? Does anyone have a recipe for a homemade one? thanks


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



Celiac.com Sponsor (A8-M):



cdford Contributor

I avoided mixed even before going gluten-free. Most are simple to create on your own. For tacos, we do the following:

Brown a lb of ground beef (or more in a family the size of ours), adding onion and garlic when almost brown so that the flavors can mix as the onion becomes translucent. Drain grease. Add salt, pepper, 1TBL chili powder, 2TBL cumin, and 1/8 tsp cayenne. Pour in one can diced tomatoes and one can of vegetable juice (we use the generic version of V-8). Simmer until flavors have mixed and juices have cooked down. When almost ready, add 1/4 cup (more if you prefer) salsa to draw in the flavor of the peppers. Since my family balks at beans, I add some mashed pintos into this mix. It helps to thicken it and adds addition nutrition and fiber. Adjust the spices after adding the beans since you may want more intensity and they will absorb some of the spices already in the mix.

If your tomatoes have a really acidic flavor it will help to add 1/2 tsp of sugar, but that is not usually necessary. Any more will make it taste more like spaghetti sauce (which can be made with this same basic recipe by seasoning the ground beef mixture with onion, garlic, salt, pepper, a bay leaf, and Italian seasonings instead of the Mexican flavorings). Spaghetti sauce also requires a little more added liquid such as water.

This usually takes about a half an hour start to finish, is simple and inexpensive.

Carriefaith Enthusiast

Old El Peso will clearly list gluten on their ingredients and they have taco seasoning mixes.

angel-jd1 Community Regular

Williams taco and chili seasonings are gluten-free.

-Jessica :rolleyes:

celiac3270 Collaborator

Ortega Taco Sauce Original Thick and Smooth is gluten-free--I don't use seasonings--I just use the sauce.

angel-jd1 Community Regular

Gluten Free Pantry also has a taco seasoning mix. It comes in a shaker bottle. You can find it here: http://www.gluten free.com/glu/showdetl.cfm...Affiliate_ID=92

-Jessica :rolleyes:

  • 14 years later...
Celiac2007 Newbie

Hi. I’m a celiac and used a single packet of Ortega Taco Seasoning Mix last night. The ingredients looked OK but I was violently ill within an hour of eating it. I am now wondering if there was some gluten hiding in the ingredients “spices” and “natural flavor”. I would avoid using that product. 


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



Celiac.com Sponsor (A8-M):



cyclinglady Grand Master
3 hours ago, Celiac2007 said:

Hi. I’m a celiac and used a single packet of Ortega Taco Seasoning Mix last night. The ingredients looked OK but I was violently ill within an hour of eating it. I am now wondering if there was some gluten hiding in the ingredients “spices” and “natural flavor”. I would avoid using that product. 

Here are ingredients I found online:

“YELLOW CORN FLOUR, SALT, MALTODEXTRIN, PAPRIKA, SPICES, MODIFIED CORN STARCH, SUGAR, GARLIC POWDER, CITRIC ACID, YEAST EXTRACT, NATURAL FLAVOR, SILICON DIOXIDE.”

 It looks to be gluten free.  I can tell you that I would be ill eating it because I can not do garlic and chili pepper (which must be in spices as a proprietary ingredient, I guess).  Because they identify corn as the starch, I would bet they company is cognizant of labeling properly.  

Consider subscribing at The Gluten Free Watchdog”.  She tests products.  Go check it out.  Worth every penny!  

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      126,377
    • Most Online (within 30 mins)
      7,748

    Mayrim
    Newest Member
    Mayrim
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      120.9k
    • Total Posts
      69.4k

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Scott Adams
      In case your tests turn out negative you may still want to try a gluten-free diet. Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If your symptoms go away on a gluten-free diet it would likely signal NCGS.
    • Jack Common
      Thank you for your answer. Well, I'm going to eat at least 5 slices a day, each of them is 35 grams. I think I'll do blood tests again after four weeks. If the results are negative or not clear, I'll continue the challenge and repeat blood tests again after another four weeks.
    • Scott Adams
      You are correct in looking closer at her diet, as there may still be trace amounts of gluten, even from a gluten-free bakery (are their ingredient suppliers certified gluten-free?). You can search this site for prescriptions medications, but will need to know the manufacturer/maker if there is more than one, especially if you use a generic version of the medication: To see the ingredients you will need to click on the correct version of the medication and maker in the results, then scroll down to "Ingredients and Appearance" and click it, and then look at "Inactive Ingredients," as any gluten ingredients would likely appear there, rather than in the Active Ingredients area. https://dailymed.nlm.nih.gov/dailymed/  For people with celiac disease hidden gluten in their diets is the main cause of elevated Tissue Transglutaminase IgA Antibodies (tTG-IgA), but there are other conditions, including cow's milk/casein intolerance, that can also cause this, and here is an article about the other possible causes:    
    • Scott Adams
      Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      You're doing an amazing job planning ahead for your son's first ski trip with celiac disease! It’s great that the hotel and organization are supportive, which makes a big difference. For dinners, consider simple gluten-free meals like pre-cooked rice or quinoa bowls with a protein (like grilled chicken or turkey slices) and steamed or roasted vegetables. These can be prepped at home, frozen, and reheated safely at the hotel. Gluten-free pasta with a simple tomato or cheese sauce is also a kid-friendly option that travels well. As for snacks, packing things like gluten-free crackers, cheese sticks, fruit, or granola bars will help ensure he has safe options throughout the day. It’s also wise to carry some single-serve condiments or seasonings he likes to make meals more appealing. Regarding accidental gluten intake, reactions vary from person to person. Some children experience immediate symptoms like stomach pain or diarrhea, while others might not react until hours later. It’s a good idea to carry supplies like wet wipes, an extra change of clothes, and medication if prescribed by your doctor. You might also want to brief the ski instructors about his condition and what to look for in case of exposure. With careful planning and preparation, you’ll set him up for a fun and safe experience. Enjoy your trip!
×
×
  • Create New...