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

Recommended Posts

Monklady123 Collaborator

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

Food starch modified ?

kareng Grand Master

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

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

Food starch modified ?

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

Monklady123 Collaborator

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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.

  • Get Celiac.com Updates:
    Support Celiac.com:
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - knitty kitty replied to Jhona's topic in Introduce Yourself / Share Stuff
      32

      Does anyone here also have Afib

    2. - knitty kitty replied to lehum's topic in Super Sensitive People
      9

      4.5 years into diagnosis, eating gluten-free and still struggling: would love support, tips, & stories

    3. - Scott Adams replied to Hmart's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      9

      Is this celiac?

    4. - Theresa2407 replied to Hmart's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      9

      Is this celiac?

    5. - Hmart replied to Hmart's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      9

      Is this celiac?


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,940
    • Most Online (within 30 mins)
      7,748

    Joyce B
    Newest Member
    Joyce B
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • knitty kitty
      @DebJ14, You said "husband has low platelets, bruises easily and gets bloody noses just from Fish Oil  He suggested he take Black Cumin Seed Oil for inflammation.  He discovered that by taking the Black Seed oil, he can eat carbs and not go into A Fib, since it does such a good job of reducing inflammation."   I don't think black seed oil is lowering inflammation.  It's lowering blood glucose levels. Black cumin seed lowers blood glucose levels.  There's a connection between high blood glucose levels and Afib.    Has your husband been checked for diabetes?   Must Read: Associations of high-normal blood pressure and impaired fasting glucose with atrial fibrillation https://pubmed.ncbi.nlm.nih.gov/36750354/  
    • knitty kitty
      Healthy Omega Three fats.  Olive oil or flaxseed oil, oily fish, fatty cuts of meat.   Our bodies run much better on burning fats as fuel.  Diets based on carbohydrates require an increased amount of thiamine to process the carbs into fuel for the body.  Unfortunately, thiamine mononitrate is used to enrich rice.  Thiamine mononitrate is relatively unusable in the body.  So a high carb diet can further decrease thiamine stores in the body.  Insufficient thiamine in the body causes the body to burn body fat and muscle for fuel, so weight loss and muscle wasting occurs.  Those extra carbohydrates can lead to Candida (often confused with mold toxicity) and SIBO (Small Intestinal Bacterial Overgrowth).   Losing weight quickly is a symptom of thiamine insufficiency.  Muscle wasting is a symptom of thiamine insufficiency.  I lost sixty pounds in a month.   Having difficulty putting weight on and keeping it on is a symptom of thiamine insufficiency.   The AIP diet works because it eliminates all grains and grasses, rice, quinoa, all the carbs.  Without the carbs, the Candida and SIBO get starved and die off.  Easy way to change your microbiome is to change what you feed it.  With the rowdy neighbors gone, the intestine can heal and absorb more nutrients.   Supplementing with essential vitamins and minerals is beneficial.  Talk to your doctor and nutritionist.  Benfotiamine is a form of thiamine that promotes intestinal healing.  The eight B vitamins are water soluble, so if you don't need them, they can be gotten rid of easily.   Night shades are excluded on the AIP diet.  Potatoes, tomatoes, peppers and eggplant are not allowed on the AIP diet.  They contain alkaloids that promote "a leaky gut".  Benfotiamine can help here. Sweet potatoes are avoided because they contain thiaminases, chemicals that break thiamine so that the body cannot use it.   The AIP diet has helped me.
    • Scott Adams
      The reaction one gets when they get glutened varies a lot from person to person.  This article has some detailed information on how to be 100% gluten-free, so it may be helpful (be sure to also read the comments section.):    
    • Theresa2407
      A gluten ingestion can last for many months.  Many years ago there was a celiac conference in Fl.  Everyone there got contaminated with some having difficulty 6 months to recover.  It will hit your Lympatic system and spread  through the body and effect your nevous system as well. Most times when I get glutened it is from a prescription med that wasn't checked close enough.  the Pharmacuticals change vendors all the time.
    • Hmart
      Thank you so much for the responses. Every piece of information helps.  I only knowingly ate gluten once, that was four days ago. I had the reaction about 3-4 hours after consuming it. I’m concerned that after 4 days the symptoms aren’t abating and almost seem worse today than yesterday.  I haven’t had either breath test. I did ask about additional testing but the PA recommended me to a celiac specialist. Unfortunately the first available is mid-December.  As far as diet, I am a pescatarian (have been for 25+ years) and I stopped eating dairy mid-last week as my stomach discomfort continued. Right now, I’m having trouble eating anything. Have mostly been focused on bananas, grapes, nut butters, DF yogurt, eggs, veggie broth.   I ordered some gluten-free meal replacements to help.  But I’ll get all the items (thank goodness for Instacart) and try the diet you recommended to get me past this period of feeling completely awful.  Yes, my doctor diagnosed celiac. I was concerned it wasn’t right based on the negative blood test and my continued symptoms.  Even if you are ‘glutened’ it shouldn’t last forever, right? Is four days too long?   
×
×
  • 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.