Condiments Basics

[lucky97]

Hello again, this should be pretty simple...

...the stuff I use is Heinz ketchup which I know is gluten free (not 57 which bums me out because it was my fav steak sauce, and not Hunt's). That's it right now.

How about:

Bertman's Ballpark Mustard

Stadium mustard (Cleveland, OH)

Lea & Perrins Worcestershire sauce here in the States (I hear it's not gluten free in Canada...now why would it be made differently?)

A1 Steak Sauce (what about the "caramel color" and "spices")

I know to look for gluten-free items for the other stuff like BBQ and soy sauce.

Those are the old standards. Any opinions or experiences?

Also what about this Zeer website that charges five bucks a month to tell you if things are gluten free?

Thanks!

[psawyer]

Caramel color and spices are both safe.

Lea and Perrins is gluten-free in the US, but not in Canada. The "Original Recipe" apparently calls for vinegar as the first ingredient. In Canada, the licensee (E. D. Smith) uses malt vinegar from barley. The US product uses distilled vinegar, and actually says "gluten-free" on the label.

[T.H.]

Also what about this Zeer website that charges five bucks a month to tell you if things are gluten free?

Thanks!

I don't know, honestly, although I'd be interested to hear what people say. When I last saw it, the site would tell you the 'gluten free' status without joining, and if it hasn't changed how it addressed that, I'd avoid it.

At the time, it would list 'questionable' ingredients, like caramel coloring, natural flavors, and so on. But...it wouldn't tell you if they were actually gluten derived or not, so it was no better than reading the stupid ingredient label yourself. Not worth it, in my opinion.

Although again - this was before the subscription. If they've improved, that might be a different story.