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Spices Questions

idahoroses70

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idahoroses70 Newbie
idahoroses70
Posted

Myaunt, 90 years old was just diagnosed with celiac disease. I was diagnosed 6 months ago at 54. Our question is will her Shilling spices with the McCormick label be gluton free? She is on a very limited budget and this will be a financial struggle for her to change over. I gave all my spices away and bought only McCormick. She showed me that the Shilling spices have the McCormick seal on the side or back.

Anyone know?

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lovegrov Collaborator
lovegrov
Posted

First, I'd call McCormick and ask them if their labeling policy extends to Shilling spices. I'm sure they have an 800 number.

And no matter what you do, definitely don't throw away any of the pure single spices. You simply don't have to worry about gluten in them.

richard

kerrera Rookie
kerrera
Posted

Hi Richard! So, what spices DO we have to worry about? Is it just ground spices?

I've been confused about this for a while and everyone has been so kind in getting back to me but I'm still having a hard time deciphering between "pure" safe spices and not safe spices.....Can you help????

Thanks a lot :P ,

Kristy

lovegrov Collaborator
lovegrov
Posted

Ground or whole single spices -- pepper, ginger, coriander, cinammon, etc are going to be fine. It's the spice mixtures that supposedly can be a danger.

Ever since I was diagnosed I've always heard that you have to check spices because "they" might use wheat flour "to keep it from sticking." This has never made sense to me because flour would change the taste of the spice. Flour also gets gummy if it absorbs moisture,, so I never saw how it would keep things from sticking together. If anything, it might CAUSE them to stick together. In 3 1/2 years I've never found a spice with wheat flour added to "keep it from sticking."

There ARE some marinades and spice mixtures that have wheat flour as a part of recipe so it pays to check.

richard

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