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

Seasonings

sdore

By sdore
in Gluten-Free Restaurants

Recommended Posts

sdore Enthusiast
sdore
Posted

I have a question..

I like to cook my own meals but it seems hard when I cannot use many seasonings. For example, no beef or chicken broth.

Does anyone know of a solution for me? A product that would allow me to cook more things that I like?

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

Celiac.com Sponsor (A8-M):


KaitiUSA Enthusiast
KaitiUSA
Posted

There are some chicken broths and such that are gluten free.

McCormick seasonings also don't hide any gluten on their labels ...I use those alot however I'm not sure if that's the type of seasoning you meant. Their seasonings really add good flavor to the food.

Canadian Karen Community Regular
Canadian Karen
Posted

I also use Mrs. Dash quite a lot. They are gluten free.....

Karen

tarnalberry Community Regular
tarnalberry
Posted

Imagine brand broths are Gluten-free Casein-free. I use all sorts of spices in my cooking.... what are you looking for that you can't find?

cdford Contributor
cdford
Posted

Many Tone's, Durkee, and Spice Island spices are gluten-free. Herb Ox beef and chicken broths are also. I do almost all of my cooking from scratch and have found that I don't need most of the processed foods if I am able to effectively use spices. Check out a good listing such as the one on this site and go for it.

VegasCeliacBuckeye Collaborator
VegasCeliacBuckeye
Posted

Make you own chicken stock.

Take a big saucepan. Boil a chicken (with bones) with some carrots, onions and peppers diced up. Add salt (and garlic/basil)

Cook for around 60-80 minutes (boiling)

Voila, fresh chicken stock

kerrera Rookie
kerrera
Posted

I'm new to celiac as well and was confused about the whole spice thing. When research says that "spices" aren't always safe does this mean ALL dried spices or just ground spices, such as ground ginger. For example, do I have to worry about something like Oregano or Garlic powder?

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

Celiac.com Sponsor (A8-M):


kerrera Rookie
kerrera
Posted

Can someone pretty please answer my questions regarding dried spices?.....Please?

Thanks so much,

Kristy :)

granny Rookie
granny
Posted
I'm new to celiac as well and was confused about the whole spice thing.

Kristy,

From what I understand any spice is fine as long as it is from some of the mentioned companies. I use McCormick all the time. The thing we have to be careful of is that some companies use wheat flour, or wheat something, to keep the spice running free so it's best to use recommended companies that don't do that. Use care with combined spices or mixes. single spice is best. I buy the small bottles as I'm learning to use spices myself. I used to use the mixed ones, like pumpkin pie spice. Now I use each spice from it's own bottle and I know it doesn't have any hidden ing. Also, in pkg. products or canned, if it only says "spices" we don't know what is included so I avoid it and I think this is recommended here. By following advise from here it's possible to use great spices and enjoy all your great homemade foods. Granny

KaitiUSA Enthusiast
KaitiUSA
Posted

Yes some companies use flour to prevent clumping so you should stick with brands like McCormick who will not hide anything otherwise you need to call the manufacturer and see. I have never seen oregano that is a problem I think that is pretty much for ground spices.

Carriefaith Enthusiast
Carriefaith
Posted
For example, no beef or chicken broth.

If you are looking for broth, try Imagine products:

Open Original Shared Link

McCormick makes gluten free cubes.

KaitiUSA Enthusiast
KaitiUSA
Posted

From Open Original Shared Link :

Spices and Seasonings

Pure spices are gluten free. Bottled spices often contain something to keep the spice free flowing. Usually it's silicon dioxide, which is gluten free. If a spice container does not have a list of ingredients on the label, the only thing it contains is the spice indicated. Seasonings have not been defined by the FDA and therefore could contain anything. Sometimes the contents of a seasoning are included on the label in parenthesis.

So if you are not sure of the brand..I would call to make sure...never assume when it comes to gluten

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. trents
      - trents replied to Paulaannefthimiou's topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      Bob red mill gluten free oats

      Not necessarily. The "Gluten Free" label means not more than 20ppm of gluten in the product which is often not enough for super sensitive celiacs. You would need to be looking for "Certified Gluten Free" (GFCO endorsed) which means no more than 10ppm of gluten. Having said that, "Gluten Free" doesn't mean that there will necessarily be more gluten than "Certified...
    2. trents
      - trents replied to jenniber's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      10

      Disaccharide deficient, confusing biopsy results, no blood test

      I think it is wise to seek a second opinion from a GI doc and to go on a gluten free diet in the meantime. The GI doc may look at all the evidence, including the biopsy report, and conclude you don't need anything else to reach a dx of celiac disease and so, there would be no need for a gluten challenge. But if the GI doc does want to do more testing, you...
    3. Paulaannefthimiou
      - Paulaannefthimiou posted a topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      Bob red mill gluten free oats

      Are Bobresmill gluten free oats ok for sensitive celiacs?
    4. jenniber
      - jenniber replied to jenniber's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      10

      Disaccharide deficient, confusing biopsy results, no blood test

      thank you both for the insights. i agree, im going to back off on dairy and try sucraid. thanks for the tip about protein powder, i will look for whey protein powder/drinks! i don’t understand why my doctor refused to order it either. so i’ve decided i’m not going to her again, and i’m going to get a second opinion with a GI recommended to me b...
    5. trents
      - trents replied to SamAlvi's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      3

      High TTG-IgG and Normal TTG-IgA

      Let me suggest an adjustment to your terminology. "Celiac disease" and "gluten intolerance" are the same. The other gluten disorder you refer to is NCGS (Non Celiac Gluten Sensitivity) which is often referred to as being "gluten sensitive". Having said that, the reality is there is still much inconsistency in how people use these terms. Since celiac disease...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      132,846
    • Most Online (within 30 mins)
      7,748
    Fultonn
    Newest Member
    Fultonn
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • trents
      Bob red mill gluten free oats

      By trents · Posted

      Not necessarily. The "Gluten Free" label means not more than 20ppm of gluten in the product which is often not enough for super sensitive celiacs. You would need to be looking for "Certified Gluten Free" (GFCO endorsed) which means no more than 10ppm of gluten. Having said that, "Gluten Free" doesn't mean that there will necessarily be more gluten than "Certified Gluten" in any given batch run. It just means there could be. 
    • trents
      Disaccharide deficient, confusing biopsy results, no blood test

      By trents · Posted

      I think it is wise to seek a second opinion from a GI doc and to go on a gluten free diet in the meantime. The GI doc may look at all the evidence, including the biopsy report, and conclude you don't need anything else to reach a dx of celiac disease and so, there would be no need for a gluten challenge. But if the GI doc does want to do more testing, you can worry about the gluten challenge at that time. But between now and the time of the appointment, if your symptoms improve on a gluten free diet, that is more evidence. Just keep in mind that if a gluten challenge is called for, the bare minimum challenge length is two weeks of the daily consumption of at least 10g of gluten, which is about the amount found in 4-6 slices of wheat bread. But, I would count on giving it four weeks to be sure.
    • Paulaannefthimiou
      Bob red mill gluten free oats

      By Paulaannefthimiou · Posted

      Are Bobresmill gluten free oats ok for sensitive celiacs?
    • jenniber
      Disaccharide deficient, confusing biopsy results, no blood test

      By jenniber · Posted

      thank you both for the insights. i agree, im going to back off on dairy and try sucraid. thanks for the tip about protein powder, i will look for whey protein powder/drinks!   i don’t understand why my doctor refused to order it either. so i’ve decided i’m not going to her again, and i’m going to get a second opinion with a GI recommended to me by someone with celiac. unfortunately my first appointment isn’t until February 17th. do you think i should go gluten free now or wait until after i meet with the new doctor? i’m torn about what i should do, i dont know if she is going to want to repeat the endoscopy, and i know ill have to be eating gluten to have a positive biopsy. i could always do the gluten challenge on the other hand if she does want to repeat the biopsy.    thanks again, i appreciate the support here. i’ve learned a lot from these boards. i dont know anyone in real life with celiac.
    • trents
      High TTG-IgG and Normal TTG-IgA

      By trents · Posted

      Let me suggest an adjustment to your terminology. "Celiac disease" and "gluten intolerance" are the same. The other gluten disorder you refer to is NCGS (Non Celiac Gluten Sensitivity) which is often referred to as being "gluten sensitive". Having said that, the reality is there is still much inconsistency in how people use these terms. Since celiac disease does damage to the small bowel lining it often results in nutritional deficiencies such as anemia. NCGS does not damage the small bowel lining so your history of anemia may suggest you have celiac disease as opposed to NCGS. But either way, a gluten-free diet is in order. NCGS can cause bodily damage in other ways, particularly to neurological systems.
×
×
  • 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.