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):
    GliadinX



    Celiac.com Sponsor (A1-M):
    GliadinX


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

July 2012 Barbour's Gluten List


cavernio

Recommended Posts

cavernio Enthusiast

Barbour's is one of the spice brands I can get in most stores where I live, and I have a bunch, so I sent them a quick email. This is response I got about all their products, not just spices. Note: These are their products that MAY contain gluten, not the gluten-free ones.

Thank you for your request for information on gluten-free products. In response to

your inquiry, we list below products which we believe may contain gluten from wheat,

rye, barley, oats, malt, hydrolyzed vegetable or plant protein, modified wheat or other

food starch. Please be advised that this list is based upon our best information today.

However, our formulations are occasionally subject to change and we encourage you to

read all labels before using any food product.

The following products may contain gluten:

Barbours Pure Dry Mustard

Barbours Pepper Medley

Barbours Barbecue Spice

Barbours Pickling Spice

Barbours Egg Roll Spice

Barbours Potato Seasoning

Barbours Curry Powder

Barbours East Indian Curry Powder

Acadia Baking Powder

Barbours Montreal Steak Spice

Ryan Duffy Steak Spice

Barbours Five Spice Mix

Barbours Mixed Spice

Pop N Top Popcorn Seasonings

Barbours Seasoned and Unseasoned Meat Tenderizers

Any extract that uses a malt extractive flavour base

Please note that the majority of peanut butter formulas we produce have a stabilizer

which contains cotton seed oil, rapeseed oil and soy oil. It should be noted that

we also produce an all-natural peanut butter that contains just peanuts and no

stabilizer. Also, King Cole and Morse


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):
Little Northern Bakehouse
Food for Life



Celiac.com Sponsor (A8-M):
Little Northern Bakehouse


bartfull Rising Star

"However, our formulations are occasionally subject to change and we encourage you to

read all labels before using any food product."

There it is - the standard CYA statement.

Oscar Apprentice

The following products may contain gluten:

Barbours Pure Dry Mustard

Well, how about that. Mustard is not a source of gluten, but their "Pure" Dry Mustard may contain gluten. I guess it isn't pure after all. I wonder what other misrepresentations are in that message.

cavernio Enthusiast

"However, our formulations are occasionally subject to change and we encourage you to

read all labels before using any food product."

There it is - the standard CYA statement.

Right, so if a label they have has an ingredient that has gluten or 'may contain gluten', I will not buy it. And I will get a new list from them every so often. It's a pain, but there's assurance there. Obviously over time a product can change. This is true for everything ever.

I know what you're getting at, and there is a world of difference in telling me what could contain gluten and saying that a product may change in the future, versus bandying words around trying to get me to feel safe about buying a product, while specfically warning me that that same product may contain gluten.

Most importantly, if I say Barbours cinnamon is gluten free, I am not making a claim that Barbour's themselves hasn't made.

ravenwoodglass Mentor

"However, our formulations are occasionally subject to change and we encourage you to

read all labels before using any food product."

There it is - the standard CYA statement.

Yep, just like Kraft, Unilever, pharmacutical companies and so on and so on.

Salax Contributor

Does anyone else think it's ironic and funny that the potato seasoning may contain gluten.

Ok, that might be my twisted sense of humor but yea.... :lol:

Thanks for the updated list :)

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):
    Food for Life
    GliadinX




    Celiac.com Sponsors (A17-M):

    Daura Damm



  • Recent Activity

    1. - knitty kitty replied to Rejoicephd's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      35

      Struggling to get into a good pattern

    2. - knitty kitty replied to MMeade's topic in Coping with Celiac Disease
      7

      Gluten Allergy

    3. - Rejoicephd replied to Rejoicephd's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      35

      Struggling to get into a good pattern

    4. - lmemsm replied to Scott Adams's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      38

      Supplements for those Diagnosed with Celiac Disease

    5. - lmemsm posted a topic in Gluten-Free Recipes & Cooking Tips
      0

      bread


  • Celiac.com Sponsor (A19):
    Food for Life



  • Member Statistics

    • Total Members
      131,428
    • Most Online (within 30 mins)
      7,748

    Nancy lang adler
    Newest Member
    Nancy lang adler
    Joined

  • Celiac.com Sponsor (A20):
    Holidaily Brewing Co.


  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):
    GliadinX




  • Celiac.com Sponsor (A21):
    HomeFree Treats



  • Upcoming Events

  • Posts

    • knitty kitty
      Yep,yep,yep, called it from experience.  I've lived through SIBO and Candida myself.  I get a different sorts of reactions to dairy, high sugar consumption, and gluten.  I react to Casein, the protein in dairy.   Try the AIP diet.  Dr. Sarah Ballantyne designed it and is a Celiac herself.  Her book, the Paleo Approach, has been most helpful.
    • knitty kitty
      Yes, I know.   Without sufficient Folate, Cobalamine, and Pyridoxine, the body can't get rid of high homocysteine levels.  High homocysteine levels make one restless, interferes with sleep and resembles ADHD symptoms.  High homocysteine levels occur in Celiac Disease.  Chronic high histamine levels lead to high homocysteine levels. Impact of supplementation with vitamins B6 , B12 , and/or folic acid on the reduction of homocysteine levels in patients with mild cognitive impairment: A systematic review https://pubmed.ncbi.nlm.nih.gov/34058062/ Homocysteine, Pyridoxine, Folate and Vitamin B12 Levels in Children with Attention Deficit Hyperactivity Disorder https://pubmed.ncbi.nlm.nih.gov/30267523/ Simplifying the B Complex: How Vitamins B6 and B9 Modulate One Carbon Metabolism in Cancer and Beyond https://pmc.ncbi.nlm.nih.gov/articles/PMC9609401/ Prevalence of hyperhomocysteinemia in adult gluten-sensitive enteropathy at diagnosis: role of B12, folate, and genetics https://pubmed.ncbi.nlm.nih.gov/15952099/ Homocysteine, Vitamins B6 and Folic Acid in Experimental Models of Myocardial Infarction and Heart Failure-How Strong Is That Link? https://pubmed.ncbi.nlm.nih.gov/35454125/
    • Rejoicephd
      You called it @knitty kitty.  I went to another health care provider for another opinion, and based on some tests they did, they suggested I might also be dealing with a fungal issue (candida and/or mold).  I saw that you mentioned before in this chain that some people on this forum also get Candida infections.  So it seems that I am possibly dealing that issue in my gut as well. I think some of the symptoms that I've been not able to understand now make a lot of sense within this context (such as why eating dairy and sugar sometimes causes me to get headaches, joint pain, chills, feel like I have the flu... if these things are making the candida infection worse by feeding the candida, and then my body responds by trying to fight it off, then I basically am fighting off an infection, which is exactly what it feels like).  The flu-like reaction that I get when I eat dairy is a distinct reaction than the one I get from getting glutened (which is also bad, but different: headache, sharp abdominal pains, gas, diarrhea). That's what made me think there was something else at play. 
    • lmemsm
      I'm concerned about calcium.  I don't think I'm getting enough especially since I ended up having to get off dairy when I went gluten free.  However, if you have too much calcium, it can deposit in the wrong places and you can get thinks like bone spurs.  I'd like find a decent supplement for that.  Was thinking of looking into the algae based calcium supplements since they're more natural than some of the others available, but seem rather expensive.  When possible, I try supplement with food sources.  One or two Brazil nuts usually have the full RDA for selenium.  One Barbados cherry has the daily RDA for vitamin C.  I also use seaweed to help supplement iodine since I don't use iodized salt.
    • lmemsm
      Wanted to tell someone, I finally made an edible gluten free bread.  It took me several hours to make and it didn't taste like what I was trying to make, but it did taste like a bread.  Was looking all over for bread machine recipes and I ran across this one on the Internet:  https://www.snapcalorie.com/recipes/gluten_free_oat_challah_bread_machine.html  Used it as a starting point, but I swapped out the tapioca with arrowroot and the xanthan gum with guar gum and glucomannan.  I also made it using the gluten-free pizza mode on my Panasonic bread machine and then took the batter out and put it in a bread mold to give it some shape.  I let it rise another 20 minutes and baked it at 350 degrees Fahrenheit for 20 minutes in the oven.
×
×
  • Create New...