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

Spices - Gluten Free

Judy3

By Judy3
in Gluten-Free Recipes & Cooking Tips

Recommended Posts

Judy3 Contributor
Judy3
Posted

I buy my spices for cooking and baking at The Spice House here in Wisconsin. I order them online and was grateful to find this message on their website today.

Gluten and Allergen Information

The Spice House seasonings are gluten free!

Due to increasing awareness of gluten-related health issues, we've worked to eliminate wheat gluten from our products. We heard from customers that gluten-free spices can be hard to find, especially spice blends. As more people cut gluten from their diets for health or allergy reasons, we wanted to provide a source for premium-quality spices that we could guarantee did not contain gluten. We've replaced the wheat in the few recipes that used it with corn masa, switched to corn flour-based smoke powders, and made sure our extracts, which are on grain alcohol bases, are certified wheat gluten free. Two products we carry that do contain wheat are asofoetida, used in Indian cooking, and Classic French Demi Glace. Both of these are unusual in that they come to us prepackaged. This is good as there then is no risk of cross contamination with the seasonings we blend. Our Glace de Canard Gold (Duck Sauce) is our only product that contains soybeans. Again this product is prepackaged.

Open Original Shared Link

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

Celiac.com Sponsor (A8-M):


GlutenGladi8or Apprentice
GlutenGladi8or
Posted

I am a HUGE proponent of visiting your local spice shops where they blend their own spices. Not only do they know what is and is NOT gluten free, they make suggestions for your specific favorites.

As you may or may not know, I am a huge carnivore. With that said, I have a number of meat specific gluten-free spices for each of my favorites: flank steak, pork chops, pork tenderloin, and even buffalo & bison.

This is where I go locally:

www.savoryspiceshop.com

I always say add flavor and not fat!

The GlutenGladi8or

  • 3 weeks later...
pondy Contributor
pondy
Posted

I buy my spices for cooking and baking at The Spice House here in Wisconsin. I order them online and was grateful to find this message on their website today.

Gluten and Allergen Information

The Spice House seasonings are gluten free!

Due to increasing awareness of gluten-related health issues, we've worked to eliminate wheat gluten from our products. We heard from customers that gluten-free spices can be hard to find, especially spice blends. As more people cut gluten from their diets for health or allergy reasons, we wanted to provide a source for premium-quality spices that we could guarantee did not contain gluten. We've replaced the wheat in the few recipes that used it with corn masa, switched to corn flour-based smoke powders, and made sure our extracts, which are on grain alcohol bases, are certified wheat gluten free. Two products we carry that do contain wheat are asofoetida, used in Indian cooking, and Classic French Demi Glace. Both of these are unusual in that they come to us prepackaged. This is good as there then is no risk of cross contamination with the seasonings we blend. Our Glace de Canard Gold (Duck Sauce) is our only product that contains soybeans. Again this product is prepackaged.

Open Original Shared Link

Thank you for sharing this! I live close to Milwaukee & will check it out.

I love to cook (and eat :D ) so this is great news!

Archived

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

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


  • Member Statistics

    • Total Members
      131,061
    • Most Online (within 30 mins)
      7,748
    420jen
    Newest Member
    420jen
    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

    • trents
      Blood results

      By trents · Posted

      Maybe celiac but maybe NCGS that was misdiagnosed as IBS morphing gradually into celiac. Is NCGS a new category to you? It shares many of the same GI symptoms with celiac disease but does not damage the small bowel lining like celiac.
    • knitty kitty
      Oral thrush question

      By knitty kitty · Posted

      Thiamine has antifungal properties.  The body uses thiamine to keep bacteria and yeasts from overgrowth in the digestive system.   Fluconazole use can cause thiamine deficiency.   Supplementing with thiamine in the form Benfotiamine would be beneficial as Benfotiamine promotes intestinal healing.   Thiamine and the other B vitamins tend to be low in Celiac due to malabsorption.  Talk to your doctor about supplementing vitamins and minerals.
    • Scott Adams
      Nutrient deficiencies despite normal MARSH and strict gluten-free diet

      By Scott Adams · Posted

      Welcome @Natalia Revelo, your experience is profoundly difficult and, sadly, not entirely unique within the celiac community. It's the frustrating reality of "silent" or ongoing damage that isn't captured by the MARSH score alone, which only measures active villous atrophy. Your normal biopsy suggests your diet is preventing the classic autoimmune attack, but it doesn't mean your gut has fully healed or that other issues aren't at play. The inflammation from your newly discovered milk and egg allergies is a huge clue; this constant allergic response can create a low-grade inflammatory environment that severely hampers nutrient absorption, effectively creating a "leaky gut" scenario independent of celiac damage. This is likely why your iron stores deplete so rapidly—your body is both unable to absorb it efficiently and may be losing it through inflammation. While the functional medicine path is expensive, it's clearly providing answers and relief that traditional gastroenterology, focused solely on the gluten-free diet and biopsy results, is missing. To move forward, continue the gut-healing protocols your functional doctor recommends (perhaps exploring alternative options to glutamine that won't irritate your cystitis), maintain your strict avoidance of all allergens and irritants, and know that true healing is a multi-faceted process. You might seek a second opinion from a different gastroenterologist who is more knowledgeable about non-responsive celiac disease and the complex interplay of food allergies and micronutrient absorption, but your current path, while costly, seems to be leading you toward the steady health you need.
    • knitty kitty
      Blood results

      By knitty kitty · Posted

      Have you had a DNA test to look for Celiac disease genes?  If she doesn't have any celiac specific genes, look for another explanation.  If she does have Celiac genes, assume they are turned on and active Celiac disease is progressing.  All first degree relatives (mother, father, siblings, children) should be genetically tested as well.   Sometimes blood tests are ambiguous or false negatives if one has anemia, diabetes or thiamine deficiency.  Certain medications like antihistamines and steroids can suppress the immune system and result in false negatives or ambiguous results on antibody tests.  
    • Heatherisle
      Blood results

      By Heatherisle · Posted

      That was just the visual report, so need to wait for confirmation or otherwise from the results. They did take a biopsy from the upper end of the duodenum(D1). D2 looked unremarkable on the camera. Just wish we didn’t have to wait so long for the results as she’s naturally a very anxious person. But thanks so much for taking the time to answer me
×
×
  • Create New...