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

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
      131,627
    • Most Online (within 30 mins)
      7,748
    kathrynhmarks
    Newest Member
    kathrynhmarks
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Inkie
      Thee

      By Inkie · Posted

      I  notice a reaction to tea bags, possibly due to gluten or other substances. Is this recognizable?
    • trents
      Taking Probiotics but Still Getting Sick After Gluten – Advice?

      By trents · Posted

      The blood tests you had done are not the main ones. The two main ones are the "Total IGA" (to check for IGA deficiency) and the "TTG-IGA". Current guidelines for the "gluten challenge" when people have been gluten free for a significant time period are the daily consumption of at least10g of gluten (about the amount in 4-6 slices of wheat bread) for at least two weeks leading up to the day of the blood draw. That should give you some perspective.
    • Xravith
      Taking Probiotics but Still Getting Sick After Gluten – Advice?

      By Xravith · Posted

      Thank you, really.  I took a test for DGP-IgA and DGP-IgG. Effectively, it is not enough to discard Celiac Disease. I was consuming gluten until then, I only started gluten-free some days ago, when the symptoms became horrible and now I feel considerably better, which is a second confirmation that gluten is the main problem. It's been more than 4 years I have the same suspect, when I first thought gluten was causing me problems, I made a gluten-free diet for a year, I felt really good as never before. However, neither I or my parents were well informed about Celiac disease, so none of us tried to make further exams. My father suffer digestive problems and other members of my family as well. Unfortunately, no one have ever been tested for Celiac disease. I'll have to restart eating gluten in the next weeks, so I can make a serious blood test in laboratory, hopefully between two or three months.
    • trents
      Taking Probiotics but Still Getting Sick After Gluten – Advice?

      By trents · Posted

      As Scott said, in order for celiac disease testing to be valid, you need to be eating generous amounts of gluten on a regular basis for weeks or months before the blood draw. The blood tests are designed to detect antibodies that the immune system produces in response to the ingestion of gluten. It takes time for them to build up in the blood to detectable levels.
    • Scott Adams
      Taking Probiotics but Still Getting Sick After Gluten – Advice?

      By Scott Adams · Posted

      Based on what you've described, it is absolutely crucial that you pursue further medical exams for Celiac Disease and related conditions with a gastroenterologist. Your symptoms—especially the worsening fatigue, loss of muscle mass, neurological symptoms like migraines, and palpitations, coupled with being underweight—are significant red flags that extend beyond typical IBS. The negative home test is not reliable, particularly given your concern about sample contamination and the fact that you were likely not consuming sufficient gluten at the time for the test to be accurate, which is a common issue. While probiotics like Bifidobacterium Infantis can support gut health, they cannot resolve an autoimmune response to gluten or heal intestinal damage caused by Celiac Disease. Your declining blood test results, even if still "in range," further indicate a trend that needs a doctor's investigation. Please do not hesitate to seek a specialist; a formal diagnosis is the first step toward getting the correct treatment, allowing your body to heal, and finally addressing your weight and overall health concerns. This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease. One test that always needs to be done is the IgA Levels/Deficiency Test (often called "Total IGA") because some people are naturally IGA deficient, and if this is the case, then certain blood tests for celiac disease might be false-negative, and other types of tests need to be done to make an accurate diagnosis. The article includes the "Mayo Clinic Protocol," which is the best overall protocol for results to be ~98% accurate.    
×
×
  • 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.