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

gluten-free Ketchup That's Also Sugar Free


plumbago

Recommended Posts

plumbago Experienced

Last time I bought ketchup I bought Annie's because I knew it was gluten-free. And added bonus: on the front it said "no added sugar." So I come home and taste it, and it tastes sweet. I look on the back, and there it is: agave.

Does anyone have a good rec for gluten-free ketchup that is also sugar free? That includes sugars from cane or fruit. Does such a thing even exist anymore?

Thanks.

Plumbago


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



Celiac.com Sponsor (A8-M):



pricklypear1971 Community Regular

I guess you could make your own?

Open Original Shared Link

GlutenFreeManna Rising Star

I guess you could make your own?

Open Original Shared Link

That recipe uses brown sugar. OP, I have seen recipes that use honey or molasses or even pure maple syrup but I never seen one without any form of sweetener. Without something to sweeten it, it's not ketchup--it would just be a very bitter/acidic tomato sauce because of the vinegar. If you are not able to use any of the above mentioned natural forms of sugar you could try playing around with stevia. I dislike the taste of stevia immensly, but people on low carb or candida diets swear by it. You might even find a recipe if you google "stevia ketchup".

plumbago Experienced

That recipe uses brown sugar. OP, I have seen recipes that use honey or molasses or even pure maple syrup but I never seen one without any form of sweetener. Without something to sweeten it, it's not ketchup--it would just be a very bitter/acidic tomato sauce because of the vinegar. If you are not able to use any of the above mentioned natural forms of sugar you could try playing around with stevia. I dislike the taste of stevia immensly, but people on low carb or candida diets swear by it. You might even find a recipe if you google "stevia ketchup".

what I found: Open Original Shared Link

has some kind of sweetner, but it says zero sugars. I think it is possible to find ketchup that at least has a reduced amount of sugars.

GlutenFreeManna Rising Star

what I found: Open Original Shared Link

has some kind of sweetner, but it says zero sugars. I think it is possible to find ketchup that at least has a reduced amount of sugars.

That one contains XYLITOL which is a sugar alcohol that can be extracted form many of the things you said you didn't want to use: Open Original Shared Link If you are avoiding those foods you might want to find out what their source is for for the xylitol. Also, be careful if you try it as xylitol can cause some gastro side effects similar to what celiacs go through: Open Original Shared Link

psawyer Proficient

Good luck with that. Botanically the tomato is a fruit. Although ketchup has vinegar as an ingredient, it is otherwise similar to a jam made from any other fruit. Sugar is a key ingredient. Sugar substitutes can be used, but some sort of sweetener is needed to offset the vinegar.

pricklypear1971 Community Regular

You can always leave the sugar out. But it probably won't taste like ketchup.

I did see one recipe using Bragg's Amino's...don't remember if it was that one or not.

Some vinegars would be milder - apple cider, etc.

Funny, I remember someone telling me ketchup used to

not be so sweet...perhaps my grandmother??

If you regularly go without sugars I'm sure you know of a good way to substitute sweetness.

Also, and I don't know if this matters to you but my can of organic diced tomatoes says there are 4g sugar/ half cup. A tablespoon of cane sugar has 4g sugar/Tablespoon. So, ketchup will contain fruit sugar (since it is technically a fruit). No different than a few tablespoons of fruit juice or date sugar....

All this is splitting hairs...if you can't handle "sugary" foods traditional ketchup is probably not your thing. You will have to modify a recipe using ingredients that work for you.

Good luck!


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



Celiac.com Sponsor (A8-M):



heatherjane Contributor

The book, The Paleo Diet, has a recipe for ketchup. I can't remember the ingredients off-hand, but that could be an option if you are willing to look it up. That diet allows no sweeteners except fruits.

I also found this...no sugar listed at all: Open Original Shared Link

love2travel Mentor

The book, The Paleo Diet, has a recipe for ketchup. I can't remember the ingredients off-hand, but that could be an option if you are willing to look it up. That diet allows no sweeteners except fruits.

I also found this...no sugar listed at all: Open Original Shared Link

Sadly OP included fruits on her list. I was going to recommend using homemade applesauce or apple butter but that wouldn't work, either... :(

heatherjane Contributor

Yeah, I realized that after I posted, but the link I provided has no sugar listed in it at all. Not sure what it tastes like, though. :P

plumbago Experienced

Guys, I can handle traditional foods. It's just that over the years, I know ketchup has gotten sweeter and sweeeter, and I wish I didn't have to feel like I'm having a dessert on top of my hamburger! And, I amended my request to say REDUCED sugar. So that's really what I'm after.

But thanks for all your replies and responses.

Plumbago.

GlutenFreeManna Rising Star

Guys, I can handle traditional foods. It's just that over the years, I know ketchup has gotten sweeter and sweeeter, and I wish I didn't have to feel like I'm having a dessert on top of my hamburger! And, I amended my request to say REDUCED sugar. So that's really what I'm after.

But thanks for all your replies and responses.

Plumbago.

Haha! :lol: Well that's what you get when you ask a board used to answering questions from people with multiple sensitivies and allergies. I think we were all under the impression you couldn't have ANY sugar! :ph34r: Thanks for clarifying. There are many reduced sugar ketchups out there you just have to watch the type of sweetener they add. And if you make it yourself you can always adjust the sugar to your taste/dietary needs. :)

plumbago Experienced

There are many reduced sugar ketchups out there

Might you be able to share the brands with me?

Thanks.

GlutenFreeManna Rising Star

There are many reduced sugar ketchups out there

Might you be able to share the brands with me?

Thanks.

Well I know Heinz makes one that is only 1 carb, but I think it has sucralose--if you don't mind the type of sugar you can find plenty of them. Pretty much most of the mainstream brands have a "reduced sugar" formulation fro diabetics. Are you wanting one that is also organic?

kareng Grand Master

I think you are saying that they taste too sweet? Maybe make your own & adjust the sweet? You could probably freeze it in little bits tohave some fresh next week.

All this talk about Ketchup has made me crave some! I just had to throw a few Ore-Ida fries in the oven! :blink:

plumbago Experienced

Yes, good ketchup's great.

Turns out, it wasn't the sweetener per se, it was that agave. Yech!

I bought some Heinz, and even though it's got one more g of sugar than Annie's (Heinz has 5) I love it. It's so much better. Annie's should halve the agave. Or leave it out.

Sorry for the drama.

pricklypear1971 Community Regular

I understand about the agave. It takes a fraction of agave compared to sugar to sweeten. It's popular in margaritas and I forbid people to use it, except if I do it. Literally 1drop.

Btw, if you are near trader Joe's they have excellent ketchup. My mother always raves about the taste compared to others. She says the flavor is much better -I like it but have been using it so long I don't know the difference anymore.

Juliebove Rising Star

I once bought this stuff from Walden Farms. It does contain Splenda but it was not sweet. Tasted like eating straight tomato paste. Yucky wucky doo doo.

Open Original Shared Link

Archived

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

  • 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 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.

    2. - 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.

    3. - 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.

    4. 0

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

    5. - Scott Adams 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.

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      133,329
    • Most Online (within 30 mins)
      7,748

    klkarius
    Newest Member
    klkarius
    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
      @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
      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
      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
      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
×
×
  • 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.