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

Tell Me What Glutened Me From This List:

Monklady123

By Monklady123
in Coping with Celiac Disease

Recommended Posts

Monklady123 Collaborator
Monklady123
Posted

I made pork bbq the other day. Cooked a pork roast in the crockpot with water and some vinegar. The vinegar was "white distilled vinegar" which is supposedly gluten free.

Then after it had cooked for awhile I took off most of the liquid, shredded the meat (on a clean cutting board, using two clean forks). Then I added bottled bbq sauce (yes, I'm lazy, lol). Here's what's in that:

corn syrup

water

tomato juice

vinegar

food starch-modified

honey

salt

paprika

molasses

natural hickory smoke flavor

spice

mustard flour

guar gum

caramel color

garlic and onion powder

some artificial color

No allergen listing at all. I called the company and they're calling the distributor and getting back to me.

But I just wondered if you all had any ideas. I've googled all the suspect things and I see that any smoke flavor might be from barley, which wouldn't have to be listed under the allergens.

Well anyway, just wondered what you all thought. I really should just make my own. Is it hard to make bbq sauce? If that's a dumb question please don't laugh. :P I hate to cook.

Oh, and of course the reason I'm asking all this is that I was sick yesterday and still feeling a bit icky today. That was Saturday night and I had nothing else to eat on Saturday that could have glutened me. I'm sure about that because I ate at home on Saturday. Grits for breakfast, an apple with peanut butter for snack, salad for lunch with the usual stuff and same salad dressing that I always eat (same bottle that's already opened and I've already eaten half of it with no ill effects.)

sigh... :ph34r:

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

Celiac.com Sponsor (A8-M):


snifter Apprentice
snifter
Posted

Food starch modified ?

kareng Grand Master
kareng
Posted

A lot of BBQ sauces are gluten-free but maybe not all. What brand did you use? I use a local brand and sometimes KC Masterpiece regular flavor which I saw somewhere is gluten-free. ( maybe their website?). I heard that Sweet baby rays brand is too.

Open Original Shared Link

Monklady123 Collaborator
Monklady123
Posted
  • Author

A lot of BBQ sauces are gluten-free but maybe not all. What brand did you use? I use a local brand and sometimes KC Masterpiece regular flavor which I saw somewhere is gluten-free. ( maybe their website?). I heard that Sweet baby rays brand is too.

Open Original Shared Link

Karen, it was the local store brand, Giant Food.

psawyer Proficient
psawyer
Posted

Food starch modified ?

If it was wheat, it would have to say so. It is usually tapioca or corn.

Monklady123 Collaborator
Monklady123
Posted
  • Author

If it was wheat, it would have to say so. It is usually tapioca or corn.

Yes, thanks to this board I know about the modified food starches. But I'm suspicious about the smoke flavoring or where it says "spices". I guess the bottom line is that it's best not to trust anything processed like this unless I've seen a specific reply from the company to say it has no gluten ingredients.

psawyer Proficient
psawyer
Posted

No grain product can be listed as "spices" in an ingredient list in Canada or the United States. In both countries, wheat is a top allergen which can not be hidden.

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

Celiac.com Sponsor (A8-M):


starrytrekchic Apprentice
starrytrekchic
Posted

I wouldn't trust the cutting board, if you used to use it with gluten things (esp if it's wood.)

What all did you have to drink?

sunnybabi1986 Contributor
sunnybabi1986
Posted

I made this recipe awhile back and it was delicious! You make your own BBQ sauce, pour it over the meat, and cook in the crock pot(like you did) until it's nice and soft...just be sure to use a gluten free soy sauce like La Choy :)

Open Original Shared Link

p.s. I just subbed white vinegar for white wine vinegar, I don't think it makes any difference :)

kate1 Newbie
kate1
Posted

Theres a really good forbidden list on the home page on here and a safe list and also some possibles that possibly maybe derived from wheat.

I had a similar experience with some gluten free gravy mix and just could not work out what it was that made me so ill. Mine also had caramel in but caramel powder and only going from memory but thought I read it can be a possible can caramel as derived from wheat.Have a look at the list on there it is really long but useful as I am not sure I am remembering right.

my stomach reacted almost immediately to the gravy and I had the runs ALL night.

Mine also had garlic powder, onion powder, mushroom powder and lots of other stuff.

Monklady123 Collaborator
Monklady123
Posted
  • Author

No grain product can be listed as "spices" in an ingredient list in Canada or the United States. In both countries, wheat is a top allergen which can not be hidden.

Yah, I know they have to list wheat. But if something has barley in it are they required to list "gluten"? I know they don't have to list the actual barley since that's not a top allergen. Whatever I was reading earlier said that "smoke flavoring" can be made from grain, but I'm wondering if that grain has to be wheat or could it be barley?

In any case, I won't be buying this brand anymore. :ph34r:

Monklady123 Collaborator
Monklady123
Posted
  • Author

I made this recipe awhile back and it was delicious! You make your own BBQ sauce, pour it over the meat, and cook in the crock pot(like you did) until it's nice and soft...just be sure to use a gluten free soy sauce like La Choy :)

Open Original Shared Link

p.s. I just subbed white vinegar for white wine vinegar, I don't think it makes any difference :)

Thanks for this recipe. It looks pretty easy, even for a non-cook like me! I've added it to my recipe folder and I'll try it next time. :)

Marlie Apprentice
Marlie
Posted

I made pork bbq the other day. Cooked a pork roast in the crockpot with water and some vinegar. The vinegar was "white distilled vinegar" which is supposedly gluten free.

Then after it had cooked for awhile I took off most of the liquid, shredded the meat (on a clean cutting board, using two clean forks). Then I added bottled bbq sauce (yes, I'm lazy, lol). Here's what's in that:

corn syrup

water

tomato juice

vinegar

food starch-modified

honey

salt

paprika

molasses

natural hickory smoke flavor

spice

mustard flour

guar gum

caramel color

garlic and onion powder

some artificial color

No allergen listing at all. I called the company and they're calling the distributor and getting back to me.

But I just wondered if you all had any ideas. I've googled all the suspect things and I see that any smoke flavor might be from barley, which wouldn't have to be listed under the allergens.

Well anyway, just wondered what you all thought. I really should just make my own. Is it hard to make bbq sauce? If that's a dumb question please don't laugh. :P I hate to cook.

Oh, and of course the reason I'm asking all this is that I was sick yesterday and still feeling a bit icky today. That was Saturday night and I had nothing else to eat on Saturday that could have glutened me. I'm sure about that because I ate at home on Saturday. Grits for breakfast, an apple with peanut butter for snack, salad for lunch with the usual stuff and same salad dressing that I always eat (same bottle that's already opened and I've already eaten half of it with no ill effects.)

sigh... :ph34r:

I would be suspect of artificial color, smoke flavor, modified food starch means although its not wheat it can be barley, mustard flour.

Keela Newbie
Keela
Posted

Here is my BBQ sauce recipe, it's easy and takes 10 min.

BBQ sauce aka Sassy Sauce

Yields 3 cups

2 cups ketchup

1/2 cup brown sugar

1/4 cup cider vinegar

1/2 teaspoon red pepper

1/2 teaspoon paprika

1/2 teaspoon celery salt

1/2 teaspoon salt

2 teaspoons garlic powder

1/2 cup prepared yellow mustard

1 tablespoon chili powder

1 tablespoon ground black pepper

2 teaspoons dales or liquid smoke seasoning

2 tablespoons Worcestershire sauce

2 tablespoons canola oil

Combine everything except oil and bring to a boil. Boil for 2 min. Simmer for 8 min

Remove from heat and whisk in oil.

That's it!

Keela Newbie
Keela
Posted

Here is my BBQ sauce recipe, it's easy and takes 10 min.

BBQ sauce aka Sassy Sauce

Yields 3 cups

2 cups ketchup

1/2 cup brown sugar

1/4 cup cider vinegar

1/2 teaspoon red pepper

1/2 teaspoon paprika

1/2 teaspoon celery salt

1/2 teaspoon salt

2 teaspoons garlic powder

1/2 cup prepared yellow mustard

1 tablespoon chili powder

1 tablespoon ground black pepper

2 teaspoons dales or liquid smoke seasoning

2 tablespoons Worcestershire sauce

2 tablespoons canola oil

Combine everything except oil and bring to a boil. Boil for 2 min. Simmer for 8 min

Remove from heat and whisk in oil.

That's it!

Did you check your pork? I have bought roast before that had wheat flour on it to help with browning... It's annoying really

pacificfords Newbie
pacificfords
Posted

I thought I read somewhere on the site that caramel color can have gluten. I may have read it somewhere elase, but the article was talking about some coca cola products that might not be gluten free because of the caramel color. I am new... just chiming in. :) I have LOTS to learn, but I wondered about that.

possiblyglutensensitive Explorer
possiblyglutensensitive
Posted

Yah, I know they have to list wheat. But if something has barley in it are they required to list "gluten"? I know they don't have to list the actual barley since that's not a top allergen. Whatever I was reading earlier said that "smoke flavoring" can be made from grain, but I'm wondering if that grain has to be wheat or could it be barley?

In any case, I won't be buying this brand anymore. :ph34r:

Spices? Caramel colour? artificial colour? IDK...

I don't think they have to speficy barley (or gluten in general), only wheat.

Jestgar Rising Star
Jestgar
Posted

Did you check your pork? I have bought roast before that had wheat flour on it to help with browning... It's annoying really

eeeewwww!! Why would they do such a thing?!?!?

psawyer Proficient
psawyer
Posted

Spices? Caramel colour? artificial colour? IDK...

I don't think they have to speficy barley (or gluten in general), only wheat.

As posted above, grain products can not be labeled as "Spices." Spices, as an ingredient, is gluten-free.

Caramel color is one of those celiac urban myths that just won't go away.

Here is Shelley Case's take on it, from Gluten-Free Diet A Comprehensive Resource Guide:

Although gluten-containing ingredients (barley malt syrup and starch hydrolysates) can be used in the production of caramel color, North American companies use corn as it has a longer shelf life and makes a superior product. European companies use glucose derived from wheat starch, however caramel color is highly processed and contains no gluten.
[Emphasis in original]
Monklady123 Collaborator
Monklady123
Posted
  • Author

Thanks Peter. :) I've started a folder in Evernote where I'm keeping on the info on things like caramel color, modified food starch, etc. -- all the ones that we persist in getting wrong. :rolleyes: So much to remember... I can't imagine my gluten-free life without this board and its wealth of information.

I still haven't heard back from the bbq sauce company so I can't give an answer yet.

possiblyglutensensitive Explorer
possiblyglutensensitive
Posted

As posted above, grain products can not be labeled as "Spices." Spices, as an ingredient, is gluten-free.

Caramel color is one of those celiac urban myths that just won't go away.

Here is Shelley Case's take on it, from Gluten-Free Diet A Comprehensive Resource Guide:

[Emphasis in original]

Where can I get an updated list of gluten free stuff? I had just read in a book I got from the library that caramel color and spices possibly contained gluten

Monklady123 Collaborator
Monklady123
Posted
  • Author

Where can I get an updated list of gluten free stuff? I had just read in a book I got from the library that caramel color and spices possibly contained 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. knitty kitty
      - knitty kitty replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      @Jane02, I hear you about the kale and collard greens. I don't do dairy and must eat green leafies, too, to get sufficient calcium. I must be very careful because some calcium supplements are made from ground up crustacean shells. When I was deficient in Vitamin D, I took high doses of Vitamin D to correct the deficiency quickly. This is safe...
    2. Jane02
      - Jane02 replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      Thank you so much @knitty kitty for this insightful information! I would have never considered fractionated coconut oil to be a potential source of GI upset. I will consider all the info you shared. Very interesting about the Thiamine deficiency. I've tracked daily averages of my intake in a nutrition software. The only nutrient I can't consistently...
    3. MichaelDG
      - MichaelDG posted a topic in Board/Forum Technical Help
      0

      celiac.com support

      How do I contact someone at celiac.com concerning the cessation of my weekly e-newsletter? I had been receiving it regularly for years. When I tried to sign-up on the website, my email was not accepted. I tried again with a new email address and that was rejected as well. Thank you in advance!
    4. knitty kitty
      - knitty kitty replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      Hello, @Jane02, I take Naturewise D 3. It contains olive oil. Some Vitamin D supplements, like D Drops, are made with fractionated coconut oil which can cause digestive upsets. Fractionated coconut oil is not the same as coconut oil used for cooking. Fractionated coconut oil has been treated for longer shelf life, so it won't go bad in the...
    5. Scott Adams
      0

      Penobscot Bay, Maine: Nurturing Gluten-Free Wellness Retreat with expert celiac dietitian, Melinda Dennis

      until
      Hello! Join me and treat yourself to a four-day, three-night restorative gluten-free retreat in a peaceful, private coastal retreat setting near Penobscot Bay in Maine. Dates: April 10-13, 2026 Enjoy engaging classes...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,327
    • Most Online (within 30 mins)
      7,748
    dnamutant
    Newest Member
    dnamutant
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • knitty kitty
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By knitty kitty · Posted

      @Jane02, I hear you about the kale and collard greens.  I don't do dairy and must eat green leafies, too, to get sufficient calcium.  I must be very careful because some calcium supplements are made from ground up crustacean shells.  When I was deficient in Vitamin D, I took high doses of Vitamin D to correct the deficiency quickly.  This is safe and nontoxic.  Vitamin D level should be above 70 nmol/L.  Lifeguards and indigenous Pacific Islanders typically have levels between 80-100 nmol/L.   Levels lower than this are based on amount needed to prevent disease like rickets and osteomalacia. We need more thiamine when we're physically ill, emotionally and mentally stressed, and if we exercise like an athlete or laborer.  We need more thiamine if we eat a diet high in simple carbohydrates.  For every 500 kcal of carbohydrates, we need 500-1000 mg more of thiamine to process the carbs into energy.  If there's insufficient thiamine the carbs get stored as fat.  Again, recommended levels set for thiamine are based on minimum amounts needed to prevent disease.  This is often not adequate for optimum health, nor sufficient for people with absorption problems such as Celiac disease.  Gluten free processed foods are not enriched with vitamins like their gluten containing counterparts.  Adding a B Complex and additional thiamine improves health for Celiacs.  Thiamine is safe and nontoxic even in high doses.  Thiamine helps the mitochondria in cells to function.  Thiamine interacts with each of the other B vitamins.  They are all water soluble and easily excreted if not needed. Interesting Reading: Clinical trial: B vitamins improve health in patients with coeliac disease living on a gluten-free diet https://pubmed.ncbi.nlm.nih.gov/19154566/ Safety and effectiveness of vitamin D mega-dose: A systematic review https://pubmed.ncbi.nlm.nih.gov/34857184/ High dose dietary vitamin D allocates surplus calories to muscle and growth instead of fat via modulation of myostatin and leptin signaling https://pubmed.ncbi.nlm.nih.gov/38766160/ Safety of High-Dose Vitamin D Supplementation: Secondary Analysis of a Randomized Controlled Trial https://pubmed.ncbi.nlm.nih.gov/31746327/ Vitamins and Celiac Disease: Beyond Vitamin D https://pmc.ncbi.nlm.nih.gov/articles/PMC11857425/ Investigating the therapeutic potential of tryptophan and vitamin A in modulating immune responses in celiac disease: an experimental study https://pubmed.ncbi.nlm.nih.gov/40178602/ Investigating the Impact of Vitamin A and Amino Acids on Immune Responses in Celiac Disease Patients https://pmc.ncbi.nlm.nih.gov/articles/PMC10814138/
    • Jane02
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Jane02 · Posted

      Thank you so much @knitty kitty for this insightful information! I would have never considered fractionated coconut oil to be a potential source of GI upset. I will consider all the info you shared. Very interesting about the Thiamine deficiency.  I've tracked daily averages of my intake in a nutrition software. The only nutrient I can't consistently meet from my diet is vitamin D. Calcium is a hit and miss as I rely on vegetables, dark leafy greens as a major source, for my calcium intake. I'm able to meet it when I either eat or juice a bundle of kale or collard greens daily haha. My thiamine intake is roughly 120% of my needs, although I do recognize that I may not be absorbing all of these nutrients consistently with intermittent unintentional exposures to gluten.  My vitamin A intake is roughly 900% (~6400 mcg/d) of my needs as I eat a lot of sweet potato, although since it's plant-derived vitamin A (beta-carotene) apparently it's not likely to cause toxicity.  Thanks again! 
    • knitty kitty
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By knitty kitty · Posted

      Hello, @Jane02,  I take Naturewise D 3.  It contains olive oil.   Some Vitamin D supplements, like D Drops, are made with fractionated coconut oil which can cause digestive upsets.  Fractionated coconut oil is not the same as coconut oil used for cooking.  Fractionated coconut oil has been treated for longer shelf life, so it won't go bad in the jar, and thus may be irritating to the digestive system. I avoid supplements made with soy because many people with Celiac Disease also react to soy.  Mixed tocopherols, an ingredient in Thornes Vitamin D, may be sourced from soy oil.  Kirkland's has soy on its ingredient list. I avoid things that might contain or be exposed to crustaceans, like Metagenics says on its label.  I have a crustacean/shellfish/fish allergy.  I like Life Extension Bioactive Complete B Complex.  I take additional Thiamine B 1 in the form Benfotiamine which helps the intestines heal, Life Extension MegaBenfotiamine. Thiamine is needed to activate Vitamin D.   Low thiamine can make one feel like they are getting glutened after a meal containing lots of simple carbohydrates like white rice, or processed gluten free foods like cookies and pasta.   It's rare to have a single vitamin deficiency.  The water soluble B Complex vitamins should be supplemented together with additional Thiamine in the form Benfotiamine and Thiamine TTFD (tetrahydrofurfuryl disulfide) to correct subclinical deficiencies that don't show up on blood tests.  These are subclinical deficiencies within organs and tissues.  Blood is a transportation system.  The body will deplete tissues and organs in order to keep a supply of thiamine in the bloodstream going to the brain and heart.   If you're low in Vitamin D, you may well be low in other fat soluble vitamins like Vitamin A and Vitamin K. Have you seen a dietician?
    • Scott Adams
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Scott Adams · Posted

      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product. 
    • trents
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By trents · Posted

      Contact them.
×
×
  • 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.