• Join our community!

    Do you have questions about celiac disease or the gluten-free diet?

  • Ads by Google:
     




    Get email alerts Subscribe to Celiac.com's FREE weekly eNewsletter

    Ads by Google:



       Get email alertsSubscribe to Celiac.com's FREE weekly eNewsletter

  • Announcements

    • admin

      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to Celiac.com's FREE weekly eNewsletter   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease?  Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes
0
LoriG

Au Jus Sauce?

Rate this topic

Recommended Posts

My friend gave me a recipe for Italian Beef Sandwiches and you add a packet of Au Jus gravy dry seasoning pack to the crock pot. Are any of these gluten free? Or how do I make my own for this? Any ideas?

Share this post


Link to post
Share on other sites
Ads by Google:
Ads by Google:


Unfortunatly, I haven't found any package gravy that is gluten free. I have heard, that there are some gluten free versions at health food stores.

When making gravy, I always use corn starch. If that won't work, I do without. :(

Share this post


Link to post
Share on other sites

thank you both! Most of the time we can make things gluten-free and just substitute, but then we have to be challenged!!

Share this post


Link to post
Share on other sites
Ads by Google:


From Wikipedia:

Jus means the natural juices given off by the food. [1] To prepare a natural jus, the cook may simply skim off the fat from the juices left after cooking and bring the remaining meat stock and water to a boil. Jus can be frozen for up to two weeks.

Often prepared in the United States is a seasoned sauce with several additional flavourings. American au jus recipes often use soy sauce, Worcestershire sauce, salt, pepper, white or brown sugar, garlic, onion, or other ingredients to make something more like a gravy. So-called jus is sometimes prepared separately, rather than being produced naturally by the food being cooked. An example could be a beef jus made by reducing beef stock to a concentrated form, to accompany a meat dish.

Jus can also be made by extracting the juice from the original meat and combining it with another liquid eg: red wine (thus forming a red wine jus).

A powdered product described as jus is also sold, and is rubbed into the meat before cooking or added afterwards. Powdered forms generally use a combination of salt, dried onion, and sometimes sugar as primary flavoring agents. [2]

Sometimes au jus is used as a form of seasoning for beef dip sandwiches. Sometimes prepared with onion powder, brown sugar, garlic, cloves, nutmeg, and habanero chili oil.

Au jus means "with juice" in French, and often is not much more than concentrated beef broth with a little seasoning. You could thicken it up with a little cornstarch.

Share this post


Link to post
Share on other sites

There are many Gluten-free brands that make a jarred beef 'base' it is basically a highly concentrated seasoned beef flavored paste that is stirred into water to create a beef stock.

You could substitute a spoonful of that for the au jus packet.

Share this post


Link to post
Share on other sites


Ads by Google:


Thanks all! Maybe I'm over thinking this too much. I just wanted to replicate her recipe and didn't know if just adding a gluten-free gravy pack would ruin it. I guess I have to experiment as usual :0)

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

0

  • Forum Statistics

    • Total Topics
      108,896
    • Total Posts
      943,402
  • Member Statistics

    • Total Members
      66,981
    • Most Online
      3,093

    Newest Member
    ROSEANN 1958
    Joined
  • Popular Now

  • Topics

  • Posts

    • Hi, I am a 24 year old male , with no family history of Celiac.  I have low testosterone.  they did a Biopsy today and during the scope the Doctor said I have Gastritis in upper stomach.  My lab are as follows:   Immunoglobulin A, Qn, Serum 132 90-386 (mg/dL) F Deamidated Gliadin Abs, IgA 3 0-19 (units) - Negative 0 - 19 - Weak Positive 20 - 30 - Moderate to Strong Positive >30 F Deamidated Gliadin Abs, IgG 2 0-19 (units) - Negative 0 - 19 - Weak Positive 20 - 30 - Moderate to Strong Positive >30 F t-Transglutaminase (tTG) IgG 21  H 0-5 (U/mL) - Negative 0 - 5 - Weak Positive 6 - 9 - Positive >9 F Endomysial Antibody IgA Negative Negative  F t-Transglutaminase (tTG) IgA <2 0-3 (U/mL) - Negative 0 - 3 - Weak Positive 4 - 10 - Positive >10   I am wondering the probability that I have celiac?
    • Get pictures if you can and contact GFWD if true and perhaps we can inform others better about this issue.
    • First this is a old post please check date, second, are you celiac/been tested? You should probably see about a gluten challenge and testing if you have not. Or are you confirmed to have a gluten/wheat allergy? What kind of testing was done to determine this? Or is it a NCGS gluten issue? Sorry for the questions but different people have different issues and it is a bit hard to address them without more information. Perhaps start a new thread and feel free to introduce yourself. We always welcome new members and are glad to help out. You mention allergy but also mention swelling stomach/gut which is is sometime a celiac reaction generally.  
    • My husband & I used to be beekeepers. It would be almost impossible for wheat protein to get into honey. The honey is inside the hive; it's not like it's laying out in the open in a plate or a bowl. Here's a hive.: https://www.mannlakeltd.com/10-frame-traditional-growing-apiary-kit-wood-frames-painted?gclid=CjwKCAiA4vbSBRBNEiwAMorER1htsezzCA5djegusWEGx_DzRHG4xePYQIxxd1paGZy4ibxMR_dSFxoCFUoQAvD_BwE The bees have a narrow opening at the bottom of the hive where they enter & exit & when they enter then they climb upward inside the hive. The bottom section is the brood chamber where the queen lays eggs & eventually become bees. At the top of that section is something called a queen excluder which is generally a metal screen type thing with holes in it. The queen is larger than the workers so the holes are smaller than the queen in order to keep her in the brood chamber. This is so she doesn't go laying eggs all over the hive. The workers fit through the excluder allowing them to go to the supers (boxes) above where the nectar is deposited in honeycomb & turned into honey & when a cell is full, they cap it off. You've seen honeycomb before. So when harvest time comes, the beekeeper takes the full (of honey) supers off the brood chamber & replaces them with empty (of honey) supers so the bees can start filling those up. The full supers get taken to what we call the honey house which is where extraction takes place. Here's a YouTube video of honey extraction. As you can see, this is not anywhere that other food is being made or prepared. Other food does not get done in honey production. It's a class all it's own. There's not going to be any wheat barley or rye there.   
    • I noticed my  gluten sensitivity problem started 2 yeats ago after I had my gallbladder removed.  I had to figure it out on my own what my problem was .my sister -who is a nurse practitioner -suggested to me that maybe I am allergic to gluten? I asked her what is gluten ?that was two years ago I have noticed a definite correlation between all my gastrointestinal problems starting after my gallbladder was removed.  as soon as I accidentally ingest gluten my stomach swells up so tight it feels like it will burst have a terrible pain right at the site of where my gall bladder was removed.  I'm so thankful for the site I've learned so much from all of you it is a hard road to travel to try to find things and you can eat that will not make you sick keep posting. I think it gives all of us encouragement! thank you.
  • Upcoming Events