• 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
GFreeMO

BBQ Sauce Brands

Rate this topic

Recommended Posts

I am looking for a gluten free BBQ sauce. With the warmer weather coming up, we are going to be doing a lot of grilling! I've spent the entire winter in the kitchen and am looking forward to doing some of the cooking outside.

Which bbq sauces are gluten free? I would prefer one that says gluten free on the label. I have heard that Kraft bbq sauce if safe but it has a ton of ingredients so I dont know how they can be sure but I don't know. I haven't been brave enough to try it. What do you use? I would be willing to make my own too if anyoen has a recipe.

Thanks!

Share this post


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


Our favorite is Sweet Baby Rays.

Share this post


Link to post
Share on other sites

Thanks Patti. I looked on their website and didn't see anything about it beng gluten free. Does it say it on the bottle or how do you know it's okay?

Thanks

Share this post


Link to post
Share on other sites

I Use Gates. Called the corporate office and talked to one of the Gates family. They don't say gluten-free on them though. You might be able to get that where you live.

Share this post


Link to post
Share on other sites
Ads by Google:


It is not something I use myself. But through this board I have heard that Kraft has some products you may want to look at. Kraft will clearly label any gluten source, no matter how small, in the ingredients list.

Share this post


Link to post
Share on other sites

Haven't bought BBQ Sauce for years. If you're still interested I literally have nearly 100 recipes and make many regularly. Soooo much better in my opinion as you know what goes into it. And you just can't beat homemade. One of my favourite AP recipes (incredible on baby back ribs) is:

Sweet and Spicy BBQ Sauce (makes 2 1/4 c)

2/3 c tomato paste

2/3 c water

1/2 c packed dark brown sugar

1/4 c unsulfured molasses

1/4 c cider vinegar

2 T chili powder (I grind chiles to make my own so I know it's gluten-free)

2 T light corn syrup

1 T Worcestershire sauce

1 t onion powder

1 t salt

1 t freshly ground black pepper

1/2 t garlic powder

1/2 t cayenne

(I use McCormick's spices as they are gluten-free.)

Whisk all together in medium saucepan over medium heat until sugar dissolves. Simmer on low for about 10 minutes.

I make an awesome smokey BBQ sauce, too, if interested.

  • Upvote 2

Share this post


Link to post
Share on other sites

1/2 c packed dark brown sugar

1/4 c unsulfured molasses

That would be why, as a diabetic, I don't use BBQ sauce. :o

Share this post


Link to post
Share on other sites

That would be why, as a diabetic, I don't use BBQ sauce. :o

Oh, sorry about that. You have it extra hard. :(

Share this post


Link to post
Share on other sites

Our favorite is Sweet Baby Rays.

I know lots of people say that Sweet Baby Rays is safe for them.....but I just wanted to mention that I get sick from it. It's happened more than once. I've gotten my usual glutened reaction. I'm not sure what ingredient in it is getting me, but it gets me good, in a bad way! And no, it was not any other food I had. I can isolate it as the cuprit each time.

Yet, I know many of you eat it safely.....

Share this post


Link to post
Share on other sites


Ads by Google:


I use Austin's own, and it says Gluten free on the bootle. Of course, I live in Texas, so it may be a local item (they do sell it online, from their website). I use to buy the expensive gluten free BBQ sauce from Whole foods, of course, it's $5 for a tiny bottle, I get more bang for my buck with Austins own.

I can't find where it says "gluten free" on their website, but I double checked the bottle in my fridge and it says "gluten free, and Vegan" It has corn syrup, NOT HFCS...so glad

Share this post


Link to post
Share on other sites

I know lots of people say that Sweet Baby Rays is safe for them.....but I just wanted to mention that I get sick from it. It's happened more than once. I've gotten my usual glutened reaction. I'm not sure what ingredient in it is getting me, but it gets me good, in a bad way! And no, it was not any other food I had. I can isolate it as the cuprit each time.

Yet, I know many of you eat it safely.....

I can't eat Sweet Baby Rays because of the HFCS. I know most people don't have a problem with it, but that might be what you are reactiong to as well if you don't eat much processed food. It used to be my DH's favorite brand too! I was so bummed out that all the flavors had HFCS. For those that can eat Sweet Baby Rays though, there are always coupons out for it when summer gets close. I used to stock up on it for under .50 a bottle. Kraft BBQ sauce is almost always free with a coupon deal as well. I don't care for the taste of Kraft however.

That recipe sounds fab love2travel! I will have to try that sometime and sub coconut aminos for the worchestershire sauce.

Share this post


Link to post
Share on other sites

I can't eat Sweet Baby Rays because of the HFCS. I know most people don't have a problem with it, but that might be what you are reactiong to as well if you don't eat much processed food. It used to be my DH's favorite brand too! I was so bummed out that all the flavors had HFCS. For those that can eat Sweet Baby Rays though, there are always coupons out for it when summer gets close. I used to stock up on it for under .50 a bottle. Kraft BBQ sauce is almost always free with a coupon deal as well. I don't care for the taste of Kraft however.

That recipe sounds fab love2travel! I will have to try that sometime and sub coconut aminos for the worchestershire sauce.

I'll bet your right, HFCS is something I avoid. Maybe that is what I react to. I eat mostly organic, and not a lot of processed foods.

Share this post


Link to post
Share on other sites

We use The Rib House. It says Gluten Free right on the bottle. The ingredients list looks fabulous (all items you can identify) and it tastes great (probably because it is all natural and no chemicals). We get it at our local King Sooper which is a Kroger brand store so maybe it is available in other stores.

Here is a link to order it on-line if you want. This link is to the mild page but they have a whole range of products. I linked to this page because it says right on the top of the page that ALL sauces are gluten free. Yeah! (Ok I just followed my own link and the top banner keeps changing but right after the ingredients list on each bottle it has those blessed little words in bold type GLUTEN FREE.)

http://www.theribhouse.com/store?page=shop.product_details&flypage=flypage.tpl&product_id=4&category_id=1

Here is the link to all the sauces. http://www.theribhouse.com/store?page=shop.browse&category_id=1

Share this post


Link to post
Share on other sites

Stubbs brand of BBQ sauces and marinades are certified gluten-free as of 2 years ago, and have received high ratings from Men's Health Magazine.

Share this post


Link to post
Share on other sites

Thanks everyone. I will be on the lookout for some of those sauces. Also, thanks for that recipe. It sounds great! :)

Share this post


Link to post
Share on other sites

Haven't bought BBQ Sauce for years. If you're still interested I literally have nearly 100 recipes and make many regularly. Soooo much better in my opinion as you know what goes into it. And you just can't beat homemade. One of my favourite AP recipes (incredible on baby back ribs) is:

Sweet and Spicy BBQ Sauce (makes 2 1/4 c)

2/3 c tomato paste

2/3 c water

1/2 c packed dark brown sugar

1/4 c unsulfured molasses

1/4 c cider vinegar

2 T chili powder (I grind chiles to make my own so I know it's gluten-free)

2 T light corn syrup

1 T Worcestershire sauce

1 t onion powder

1 t salt

1 t freshly ground black pepper

1/2 t garlic powder

1/2 t cayenne

(I use McCormick's spices as they are gluten-free.)

Whisk all together in medium saucepan over medium heat until sugar dissolves. Simmer on low for about 10 minutes.

I make an awesome smokey BBQ sauce, too, if interested.

I made this today to use on BBG chicken tonight. The only things I did differently was to use coocnut aminos in place of the W sauce (I can't have soy), use light brown sugar instead of dark (didn't have any dark), and instead of cayenne I used my own home-grown ground dried chilis (which is VERY spicy so I only used 1/4 teaspoon). I tasted a little after heating it up and it is YUMMY! Thank you for the recipe! This would be very good on slow cooked ribs. I will have to make it again sometime for beef ribs or a BBQ rack of lamb (I'm allergic to pork).

Share this post


Link to post
Share on other sites

I can't have refined sugars, so I use Bone Suckin sauce. It's great! Everyone in my family loves it.

Share this post


Link to post
Share on other sites

I made this today to use on BBG chicken tonight. The only things I did differently was to use coocnut aminos in place of the W sauce (I can't have soy), use light brown sugar instead of dark (didn't have any dark), and instead of cayenne I used my own home-grown ground dried chilis (which is VERY spicy so I only used 1/4 teaspoon). I tasted a little after heating it up and it is YUMMY! Thank you for the recipe! This would be very good on slow cooked ribs. I will have to make it again sometime for beef ribs or a BBQ rack of lamb (I'm allergic to pork).

Awesome - glad you like it! If you want more let me know - I have so many recipes. :P

Share this post


Link to post
Share on other sites

Robbie's BBQ sauce (west coast, typically found in health food stores) is marked gluten free on the label. However, there is a disclaimer (good for them) that they are manufactured in a facility which also does wheat. They also use some distilled vinegar now instead of all apple cider vinegar, so they may not be for the super - sensitive. They do use mostly honey for their sweetener in it.

Modern BBQ sauces are pretty tomatoey, sweet, and syrupy with molasses. Older southern style ones are less so, more vinegery, spicy, and thinner.

Kansas City Styles of BBQ

http://en.wikipedia.org/wiki/Kansas_City-style_barbecue

St Louis Style BBQ

http://en.wikipedia.org/wiki/St._Louis-style_barbecue

Texas BBQ styles (east, west, central, south)

http://en.wikipedia.org/wiki/Barbecue_in_Texas

Share this post


Link to post
Share on other sites


Ads by Google:


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
      108,949
    • Total Posts
      943,640
  • Member Statistics

    • Total Members
      67,313
    • Most Online
      3,093

    Newest Member
    Kellyon
    Joined
  • Popular Now

  • Topics

  • Posts

    • .....damn I thought I had run into stupid doctors on my own, yours flip flop more then a ADHD kid and I should know that one. Yep celiac and gluten-free for life....get copies of all your POSITIVE test and compile them in a folder, write the others off as doctor stupid was tripping on acid. Get copies of all your medical records and personally take them to a new doctor....might want to look through them first and make sure the idiot did not put anything in there wrong. Well if you can anyway......
      Congrats on the diagnosis and sorry you found one of the idiots, you get those a lot in life just sucks when it is someone in charge of your well-being and health like that. I take it you have already been through the newbie 101 thread and gone to a whole foods diet to boost up the healing, cleaned out the kitchen and set for the haul.  
    • Also I should add that in the 12 weeks, my vitamin d plummeted and now am deficient. Would you guys accept a celiac diagnosis (I am pretty confident that I have it- I was sad before the challenge that I couldn’t eat gluten anymore. Now after the challenge i am EXCITED to never eat it again as I feel like such crap now) or can a positive diamodated Gliadin  IgG indicate anything else? Or is it specific to celiac? I am happy to get a diagnosis,  but want to make sure it’s the right one. I wish I trusted my doc more (example- 3 days ago they called and said congrats, no celiac, u can eat gluten!! The doc signed off on it. But I looked at my results and pointed out that the deamidated IgG levels were not reported yet. The doc said whoops my bad. The next day they came back positive and I got another call & they said, nevermind, no gluten, you’re positive! They are idiots). 
    • Looking for advice and also to help those undergoing testing. I went to my general practitioner back in August with nausea, bloating, diarrhea, migraines, sluggishness, and a feeling of general unwellness. I was eating a gluten diet at the time. My doc ordered the dual antigen screen- it came back positive for celiac. He set up an appointment for me with a specialist. I called the specialist and they could get me in 8 weeks later. I asked the specialist if I went gluten free is this would affect any testing. They said “no” that I was in a gluten diet for so long I would be fine. However, 8 weeks later, the blood test showed no celiac- my results were normal after 8 weeks on a gluten free diet. I felt great, for me the turnaround was almost immediate- in a week or 2 I felt amazing. But that didn’t help with getting accurate results (mostly wanted to rule out another autoimmune disorder). I then went on gluten for 7 weeks (I ate a lot of gluten- like at least a bagel a day and much more on some days- I wasn’t messing around, I wanted an accurate diagnosis)and repeated the blood test at 7 weeks. It came back a very weak positive for deamidated gliadin abs iGg. I then underwent a endoscopy because the doc said that number, although positive, was not high enough to go off of. The endoscopy came back normal- however, the doc noted that higher levels of antibodies were found but not in the “abnormal range.” So, they were present, just not in crazy levels. I then kept eating gluten- I should note my doctors SUCK (could do a whole other post just on this- I have been my own doctor pretty much). I just took another blood test at 3 months eating gluten. My levels are now SUPER high for deamidated Gliadin abs IgG. The doc is confident I have celiac. Question is- my doc is so bad, I wanted to check here to make sure that it indicates celiac. I also wanted to help others as I know there’s lots of conflicting information on how long to do a gluten Challenge. For me, it took 3 months. My gut tells me I am early stage celiac- I don’t have full blown damage yet, but if I keep eating it I am sure it will do some damage. Just wanted to highlight this as if your case isn’t super bad yet, you may have to eat gluten longer- everyone is different. Any advice on my results would be awesome!
    • Hi Matt,  Thanks for taking the time to reply!  I completely agree haha.  Thanks for the links - I'll give them a read over!  I think it was a mixture of the first time travelling with being gluten-free and the added bonus of the language barrier, it made me dread meal times when usually food is the first thing I think about when travelling to new places! Again, I think the planning element was also a factor, not being able to walk past a nice bakery without walking in - why do most Berlin train stations have bakeries in everyone?!?! THE SMELL!!!  Haha, good excuse! Could have used that in the hotel restaurant (arrived late the first night) and the only avail dish was a dry chicken Caesar salad (literally 3 thin slices of chicken, 5 cherry tomatoes and a plate of lettuce).  I am I'll give the website a look over too - thank you! My app's with my consultant are every 6 months, basically was just sent away with no info/advice given and feeling the struggle now that reality has set in that this is for good!  Hope you are well! 
    • Gluten is a protein smaller then blood,bleach does not kill it as it is not a germ. I would replace scratched pans. baking dishes, tubaware, wooden utensils, colanders, etc. Throw out crumby condiment jars and any non gluten-free spices and condiments. Cast Iron can be saved and some metal utensils by putting in your oven self clean cycle, 500F will destroy the protein. I always tell people easy ways to get started on new cookware, nordicware microwave cook ware, omelette makers, steamers, rice cookers, grilling plates (do not forgot the splatter cover), This way you can have a cheap and easy meals, a new crockpot and use crockpot liners is great for soups, I suggested a combo rice cooker/crockpot/steamer as a great investment. OH if you want a nice clean safe prep area/counter/eating place mat, look up freezer paper/butcher paper. I did a post on where to get it in bulk awhile back. But laying it out is perfects, and makes clean up a breeze. Foil sheets in baking dishes works great for a extra precaution but if you have any with baked on stuff or scratched look at getting new ones. PS took me over  months to start feeling much better. Sometimes the improvement is minor and you have to think back to the worst you had. It does improve but normally big changes are after a year.
      https://www.celiac.com/gluten-free/topic/91878-newbie-info-101/
      https://www.celiac.com/gluten-free/topic/118842-freezer-paper-for-safe-prep-surface/?tab=comments#comment-979071 https://www.celiac.com/gluten-free/topic/120402-gluten-free-food-alternative-list-2018-q1/  
  • Upcoming Events