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

Deviled Eggs

conniebky

Recommended Posts

conniebky Collaborator
conniebky
Posted

I figured out a great plan for me. I make deviled eggs and always keep them on hand. Protein, fills ya up, taste good, very handy.

Only one problem, the way I learned to make them is with dry mustard and vinegar, sugar, paprika, etc.

Vinegar doesn't have gluten does it? Only malt vinegar, right? I have looked on the net for dry mustard and can't find a thing about it!

Me and my eggs thank you.

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

Celiac.com Sponsor (A8-M):


Lisa Mentor
Lisa
Posted

I figured out a great plan for me. I make deviled eggs and always keep them on hand. Protein, fills ya up, taste good, very handy.

Only one problem, the way I learned to make them is with dry mustard and vinegar, sugar, paprika, etc.

Vinegar doesn't have gluten does it? Only malt vinegar, right? I have looked on the net for dry mustard and can't find a thing about it!

Me and my eggs thank you.

Connie - ya gotta read the labels. Most of the "southern" ingredients are fine.

You might want to think about buying Cecelia's Market Place Gluten Free Shopping Guide - until you learn the label reading thing.

knittingmonkey Newbie
knittingmonkey
Posted

I figured out a great plan for me. I make deviled eggs and always keep them on hand. Protein, fills ya up, taste good, very handy.

Only one problem, the way I learned to make them is with dry mustard and vinegar, sugar, paprika, etc.

Vinegar doesn't have gluten does it? Only malt vinegar, right? I have looked on the net for dry mustard and can't find a thing about it!

Me and my eggs thank you.

Watch the paprika, I've read that unless it's labeled "organic" it's often been mixed with wheat-based stablizers. If you buy McCormicks single spices they are 100% pure, so look for dry mustard from McCormicks too. Here's a note I found regarding McCormick spices and their commitment to label any kind of gluten:

Open Original Shared Link

RoseTapper Newbie
RoseTapper
Posted

Oh, yeah--I've been glutened plenty of times by paprika! Be careful!

Lisa Mentor
Lisa
Posted

I have never seen a spice that had "wheat" as an anti caking ingredient. Most,if necessary, will use Silicon Dioxide:

The chemical compound silicon dioxide, also known as silica (from the Latin silex), is an oxide of silicon with a chemical formula of SiO2 and has been known for its hardness since antiquity. Silica is most commonly found in nature as sand or quartz, as well as in the cell walls of diatoms. Silica is the most abundant mineral in the Earth's crust.

lovegrov Collaborator
lovegrov
Posted

Never ever had a problem with paprika or found wheat in it. If it does have wheat, the wheat MUST by U.S. law be listed. If there's no wheat listed, it doesn't have it.

Other than a few specialized marinades or spice mixes (which ALWAYS list the wheat), this thing about putting wheat in spices as an anti-caking ingredient is nothing more than a celiac urban legend. The wheat flour would change the taste of the spice AND it would alter the way the dish cooks. It makes no sense.

richard

conniebky Collaborator
conniebky
Posted
  • Author

I didn't end up using the paprika. I did use the dry mustard. Then my feet went numb then I got dizzy and I've been in the bathroom since. And I have a headache So, yeah, no dry mustard for me.

I dont' know what brand it is, because it's in a spice jar and I don't remember what I originally bought.

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

Celiac.com Sponsor (A8-M):


Lisa Mentor
Lisa
Posted

I didn't end up using the paprika. I did use the dry mustard. Then my feet went numb then I got dizzy and I've been in the bathroom since. And I have a headache So, yeah, no dry mustard for me.

I dont' know what brand it is, because it's in a spice jar and I don't remember what I originally bought.

Connie, did you use a fresh jar of mayo or one that has been used by gluten eaters on their sandwiches?

Look on your bottle of dry mustard. Do you see wheat listed? (sorry, you did answer that)

Also, it take time to heal enough that you can notice a specific glutening. Often in the beginning, all foods can be problematic, gluten or not.

Roda Rising Star
Roda
Posted

It is possible that your spices are cross contaminated if you are still using the same ones you had before going gluten free or the company is a shared facility and cross contamination happened in the factory.

jerseyangel Proficient
jerseyangel
Posted

I didn't end up using the paprika. I did use the dry mustard. Then my feet went numb then I got dizzy and I've been in the bathroom since. And I have a headache So, yeah, no dry mustard for me.

I dont' know what brand it is, because it's in a spice jar and I don't remember what I originally bought.

Even "gluten free" spices can be made in a facility with, or on shared lines with products made with gluten/wheat. The more sensitive among us can and do react to such cross contamination.

conniebky Collaborator
conniebky
Posted
  • Author

My mayo is new. I threw away most everything in my whole kitchen. 10-12 bags of stuff. But, yeap, I didn't even think about thost spices at all.....

GlutenFreeManna Rising Star
GlutenFreeManna
Posted

I can not eat most deviled eggs because of the mayo. Most mayo is made with soybean oil. Anything with soy (even the oil) gives me a headache as soon as I eat it. I've heard you can make your own mayo with light olive oil but I have yet to try it.

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      129,477
    • Most Online (within 30 mins)
      7,748
    HelenIndee
    Newest Member
    HelenIndee
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.2k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • xxnonamexx
      Juice shots? Anti inflammatory

      By xxnonamexx · Posted

      There's a company called thistle subscription based food completely gluten free plant based. They offer juices, juice shots. I was wondering has anyone made their own juices shots for anti inflammatory gut healthy juices etc? 
    • xxnonamexx
      Contamination symptoms?

      By xxnonamexx · Posted

      If you prepare gluten free and eat  gluten free but feel stomach pains hours later what makes it gluten contamination vs. something else you may have ate etc? anything to differentiate in symptoms? Thanks
    • MelissaClinPsyD
      Refractory Coeliac Disease research to reduce anxiety

      By MelissaClinPsyD · Posted

      Anyone diagnosed with Refractory Coeliac Disease can participate (they do not need to be in the UK but would need to be able to speak and understand English as the intervention is facilitated in English language)
    • Scott Adams
      Refractory Coeliac Disease research to reduce anxiety

      By Scott Adams · Posted

      Is this only for those in the UK, or can anyone diagnosed with celiac disease participate?
    • MelissaClinPsyD
      Refractory Coeliac Disease research to reduce anxiety

      By MelissaClinPsyD · Posted

      Hi everyone, I hope this is the right place to post this, I am new to the forum though hopeful my research is relevant to someone reading this. I am a Trainee Clinical Psychologist currently conducting research on Coeliac Disease at the University of Surrey and my research has been approved by an NHS committee allowing me to advertise online. My research is a doctoral thesis involving a 3-session online cognitive behavioral therapy group intervention, developed by myself and a current patient with Refractory Coeliac Disease, designed to reduce anxiety in those diagnosed with Refractory Coeliac type 1 and 2. This intervention will include evidence based support to reduce anxiety for a form of coeliac which is currently under-researched in regard to wellbeing. Coeliac UK have sponsored this research thus each participant will receive an £8 shop voucher per session they attend (each session will be held on Microsoft Teams at least one week apart with questionnaires on anxiety, quality of life and symptoms taken before the first session of the group, after the second and a month after the third), and findings will be shared with them, Coeliac UK and published. If you are currently diagnosed with Refractory Coeliac Disease and are interested in taking part in this online group or have further questions please feel free to respond to this post, or if you feel more comfortable sending me a private message here, I am happy to send you a link to my study to sign up. 
×
×
  • Create New...