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

Spaghetti Sauces Home Made

Linda422

Recommended Posts

Linda422 Newbie
Linda422
Posted

I am very new to all of this and we love spaghetti and I would like to try and make my own so I know just what is in. Any one have a good one that you would share?

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

Celiac.com Sponsor (A8-M):


sa1937 Community Regular
sa1937
Posted

Sorry I don't have a recipe as I don't make my own spaghetti sauce. But if you ever wish to doctor up a premade one, all Classico red and white sauces are gluten-free. Open Original Shared Link

shadowicewolf Proficient
shadowicewolf
Posted

when i used to be able to have tomatos, my mother would take canned tommatos (the sliced up ones) some paste, and season it with itallian seasoning. I'm sorry i can't remember the exact recipe, but its one that you can play with to get it just right. She also let it on a low boil pretty much all day (started it in the morning and was done by the time it was to serve it).

tarnalberry Community Regular
tarnalberry
Posted

The easiest way to go is canned diced tomatoes, italian seasoning, salt to taste, and simmer until the consistency you want (like an hour or two).

Three other ways I make sauce:

https://www.celiac.com/forums/topic/6981-as-promised-a-few-recipes/page__view__findpost__p__159198

Linda422 Newbie
Linda422
Posted
  • Author

The easiest way to go is canned diced tomatoes, italian seasoning, salt to taste, and simmer until the consistency you want (like an hour or two).

Three other ways I make sauce:

https://www.celiac.com/forums/topic/6981-as-promised-a-few-recipes/page__view__findpost__p__159198

Then italian seasoning is safe to use?

I have alway made my own from tomatoes pasted and tomatoes but forgot what seasoning to put in, must be old age that is messing with my brain... :D

Thanks everyone for your infor

pricklypear1971 Community Regular
pricklypear1971
Posted

Whatever you do, make a ton of it. Freeze it and bring it out when you want it.

I have a recipe (Italian mil) but it is all technique, not recipe. My advice is to peruse recipe sites and find one that involves cooking the sauce for hours, with big chunks of meat and sausage added in for flavor. That will be a good recipe.

Marinara is much faster - chop tomatoes, herbs, seasonings and simmer for 10 minutes. Again, tons if recipes out there.

freeatlast Collaborator
freeatlast
Posted

Sorry I don't have a recipe as I don't make my own spaghetti sauce. But if you ever wish to doctor up a premade one, all Classico red and white sauces are gluten-free. Open Original Shared Link

Classico Four Cheese is my favorite. Been using it for years. I always add fresh basil and greek oregano from my garden or in the winter, from my freezer. It's so good :)

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

Celiac.com Sponsor (A8-M):


psawyer Proficient
psawyer
Posted

Then italian seasoning is safe to use?

With any prepared seasoning, read the ingredients carefully. But you can make your own from single-ingredient herbs and spices.

tarnalberry Community Regular
tarnalberry
Posted

As peter noted, read the ingredient labels. I buy the large bottle of McCormick Italian Seasoning (majoram, thyme, rosemary, savory, sage, oregano, and basil) for times I'm feeling lazy. Single herbs individually is even better, because you can customize the flavor you want (sometimes I want it more sage-rosemary, sometimes more basil (though dried basil is never as good as fresh), sometimes something else. But if you're feeling lazy, and want nothing more than to dump three ingredients into a pot to simmer, well... it works great. :)

Linda422 Newbie
Linda422
Posted
  • Author

Thanks Everyone,

Right now I am too lazy to do to much of anything...just don't have the enery but I'll get there. We are going to can it instead of freezing it. :D

Linda422 Newbie
Linda422
Posted
  • Author

The easiest way to go is canned diced tomatoes, italian seasoning, salt to taste, and simmer until the consistency you want (like an hour or two).

Three other ways I make sauce:

https://www.celiac.com/forums/topic/6981-as-promised-a-few-recipes/page__view__findpost__p__159198

Thanks Tarnalberry I found what I was looking for on the site that you posted. :D

Adalaide Mentor
Adalaide
Posted

I'm sharing this only because it was shared with me. Love2travel shared this with me when I was desperate. I love how super easy it is too. Cook some veggies, throw some meat at it, add everything else. Then just leave it alone. I did also find youtube videos of him making the sauce, because who doesn't need a little Mario Batali in their lives?

Open Original Shared Link

Linda422 Newbie
Linda422
Posted
  • Author

I'm sharing this only because it was shared with me. Love2travel shared this with me when I was desperate. I love how super easy it is too. Cook some veggies, throw some meat at it, add everything else. Then just leave it alone. I did also find youtube videos of him making the sauce, because who doesn't need a little Mario Batali in their lives?

Open Original Shared Link

Now that is diff.....I printed it out and we will give it a try...Thanks so much.

Archived

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

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


  • Member Statistics

    • Total Members
      131,680
    • Most Online (within 30 mins)
      7,748
    ashley94261
    Newest Member
    ashley94261
    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

    • Rejoicephd
      Draft gluten-free ciders… can they be trusted ?

      By Rejoicephd · Posted

      That and my nutritionist also said that drinking cider is one of the worst drink choices for me, given that I have candida overgrowth.  She said the combination of the alcohol and sugar would be very likely to worsen my candida problem.  She suggested that if I drink, I go for clear vodka, either neat or with a splash of cranberry.   So in summary, I am giving ciders a rest.  Whether it's a gluten risk or sugars and yeast overgrowth, its just not worth it.
    • Inkie
      Tea Bags and Gluten

      By Inkie · Posted

      Thank you for the information ill will definitely bring it into practice .
    • Scott Adams
      Tea Bags and Gluten

      By Scott Adams · Posted

      While plain, pure tea leaves (black, green, or white) are naturally gluten-free, the issue often lies not with the tea itself but with other ingredients or processing. Many flavored teas use barley malt or other gluten-containing grains as a flavoring agent, which would be clearly listed on the ingredient label. Cross-contamination is another possibility, either in the facility where the tea is processed or, surprisingly, from the tea bag material itself—some tea bags are sealed with a wheat-based glue. Furthermore, it's important to consider that your reaction could be to other substances in tea, such as high levels of tannins, which can be hard on the stomach, or to natural histamines or other compounds that can cause a non-celiac immune response. The best way to investigate is to carefully read labels for hidden ingredients, try switching to a certified gluten-free tea brand that uses whole leaf or pyramid-style bags, and see if the reaction persists.
    • Scott Adams
      Inconclusive results

      By Scott Adams · Posted

      This is a challenging and confusing situation. The combination of a positive EMA—which is a highly specific marker rarely yielding false positives—alongside strongly elevated TTG on two separate occasions, years apart, is profoundly suggestive of celiac disease, even in the absence of biopsy damage. This pattern strongly aligns with what is known as "potential celiac disease," where the immune system is clearly activated, but intestinal damage has not yet become visible under the microscope. Your concern about the long-term risk of continued gluten consumption is valid, especially given your family's experience with the consequences of delayed diagnosis. Since your daughter is now at an age where her buy-in is essential for a gluten-free lifestyle, obtaining a definitive answer is crucial for her long-term adherence and health. Given that she is asymptomatic yet serologically positive, a third biopsy now, after a proper 12-week challenge, offers the best chance to capture any microscopic damage that may have developed, providing the concrete evidence needed to justify the dietary change. This isn't about wanting her to have celiac; it's about wanting to prevent the insidious damage that can occur while waiting for symptoms to appear, and ultimately giving her the unambiguous "why" she needs to accept and commit to the necessary treatment. This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease. One test that always needs to be done is the IgA Levels/Deficiency Test (often called "Total IGA") because some people are naturally IGA deficient, and if this is the case, then certain blood tests for celiac disease might be false-negative, and other types of tests need to be done to make an accurate diagnosis. The article includes the "Mayo Clinic Protocol," which is the best overall protocol for results to be ~98% accurate.    
    • Scott Adams
      Medication

      By Scott Adams · Posted

      Welcome to the community! Generally, for a gluten challenge before celiac disease blood tests, Tylenol (acetaminophen) is considered safe and should not interfere with your antibody results. The medications you typically need to avoid are those like ibuprofen (Advil, Motrin) or naproxen (Aleve) that can cause intestinal irritation, which could potentially complicate the interpretation of an endoscopy if you were to have one. However, it is absolutely crucial that you confirm this with either your gastroenterologist or your surgeon before your procedure. They know the specifics of your case and can give you the definitive green light, ensuring your surgery is comfortable and your celiac testing remains accurate. Best of luck with your surgery tomorrow
×
×
  • 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.