• 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
1 1
S2011V

Tomato Sauces Gluten Free?

Rate this topic

Recommended Posts

I'm new to all this and am in the beginning stages of finding out whether I have this or not. Doc appt is scheduled soon.

Is Hunts' Tomato Sauce Gluten Free?? I want pasta really badly but can't find anything to make sure it is!

Share this post


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


First, don't go gluten-free until you have had all your celiac testing done! This is really important! You must be eating a normal amount of gluten for the tests to work. Once you have had bloodwork and possibly had an endoscopy and biopsy, you can go off gluten.

To answer your original question, it's rather rare to find gluten in tomato sauce or spaghetti sauce. Hunt's brand is made by ConAgra. ConAgra has committed to declaring wheat, oats, barley, or rye on the ingredient labels, even if they appear in "natural flavors". If you don't see the words wheat, oat, barley, or rye on the can of tomato sauce it is safe. (Oats don't have gluten naturally but they often have wheat commingled in the field, plus some celiacs are sensitive to them.)

ConAgra, General Mills, Kraft, Unilever, Sara Lee and other major brands have committed to declaring gluten. Here is a page with some well-researched info.

http://glutenfreeinsd.com/manufacturers_statements.html

  • Upvote 1

Share this post


Link to post
Share on other sites

Read the whole label on the sauces. Some that have 'meat' flavoring will list wheat in them or have it in the allergen statement but most are gluten free. As previous poster stated do not go gluten free until all your testing is done. Then no matter what the results give the diet a strict try as false negatives are not uncommon.

Share this post


Link to post
Share on other sites

I make my own pasta sauces and often use tomato products in other recipes.  I make my pasta sauce by using a big can of Pastene ground, peeled tomatoes.  And when reading the ingredients it even says "gluten free" after it. I used to add a can of Hunts tomato paste and a can or two of water to the Pastene ground, peeled tomatoes. But I am waiting to find out if I have celiac, and so not sure if I dare use the tomato paste or not.  The ingredients are pretty simple and my only question was is there gluten in citric acid, but from what I read online, there shouldn't be any gluten in that, even if it was (rare) made with wheat, because it's processed in a way where any gluten would be gone from it.  So the Hunts tomato paste seems okay (even though their ConAgra website does not list it at gluten-free).  So I think this weekend I am going to try making some pasta sauce the way I usually do, with the paste added to the peeled, ground tomatoes.  

My thing is I am trying to find a tomato sauce (not a pasta sauce, but just a plain tomato sauce) with no gluten.  There is "natural flavoring" on the ingredients in the Hunts tomato sauce, and they do not list tomato sauce as one of their gluten-free foods (scroll down to see their list, and it says it excludes the pastes and sauces http://www.conagrabrands.com/frequently-asked-questions).  

But Skylark might have more info than me because I am a newbie to gluten-free eating, as I just starting looking into it the past week.  

Skylark, do you use the Hunts tomato sauce, and feel fine?  I would love to be able to use it. I am making stuffed peppers next week and usually pour tomato sauce on top. I also like using the tomato sauce in some soups.  

Does anyone here use Hunts tomato sauce?  Not their pasta sauces, but the plain tomato sauce in the can, and you feel fine?

Edited by LilyR
  • Upvote 1

Share this post


Link to post
Share on other sites
56 minutes ago, LilyR said:

I make my own pasta sauces and often use tomato products in other recipes.  I make my pasta sauce by using a big can of Pastene ground, peeled tomatoes.  And when reading the ingredients it even says "gluten free" after it. I used to add a can of Hunts tomato paste and a can or two of water to the Pastene ground, peeled tomatoes. But I am waiting to find out if I have celiac, and so not sure if I dare use the tomato paste or not.  The ingredients are pretty simple and my only question was is there gluten in citric acid, but from what I read online, there shouldn't be any gluten in that, even if it was (rare) made with wheat, because it's processed in a way where any gluten would be gone from it.  So the Hunts tomato paste seems okay (even though their ConAgra website does not list it at gluten-free).  So I think this weekend I am going to try making some pasta sauce the way I usually do, with the paste added to the peeled, ground tomatoes.  

My thing is I am trying to find a tomato sauce (not a pasta sauce, but just a plain tomato sauce) with no gluten.  There is "natural flavoring" on the ingredients in the Hunts tomato sauce, and they do not list tomato sauce as one of their gluten-free foods (scroll down to see their list, and it says it excludes the pastes and sauces http://www.conagrabrands.com/frequently-asked-questions).  

But Skylark might have more info than me because I am a newbie to gluten-free eating, as I just starting looking into it the past week.  

Skylark, do you use the Hunts tomato sauce, and feel fine?  I would love to be able to use it. I am making stuffed peppers next week and usually pour tomato sauce on top. I also like using the tomato sauce in some soups.  

Does anyone here use Hunts tomato sauce?  Not their pasta sauces, but the plain tomato sauce in the can, and you feel fine?

We use hunts tomato sauce and I haven't had an issue in many years. Meaning, I've never had an issue. And early on I was sensitive to foods that should have been fine!

Share this post


Link to post
Share on other sites
Ads by Google:


Prego traditional says gluten free on the container

Share this post


Link to post
Share on other sites

Red Gold, and Muir Glen are both gluten-free. ONLY 2 brands I trust, I also buy unsalted versions.  I make my own pasta, pizza, salsa, BBQ sauces, I have to make mine lower carb, no olive oil, no sugars. I use stevia in sweet sauces, I water them down by 50% with water then add konjac flour to thicken it into a sauce to reduce sugar carbs per serving, and use seasonings from Spicly organics. I really do suggest experimenting with their pasta seasoning, and the burger/steak one. The burger and steak one makes a BBQ sauce that taste like A1 when blended with roasted tomatoes, molasses (or extract), and a sweetener.

Share this post


Link to post
Share on other sites
On 7/5/2017 at 5:28 PM, Victoria1234 said:

We use hunts tomato sauce and I haven't had an issue in many years. Meaning, I've never had an issue. And early on I was sensitive to foods that should have been fine!

Thanks so  much for that info.  I just bought some the other day, but was worried about whether to try it.  Since I am only gluten-free a week now and still having symptoms, I hate to risk trying a "maybe" food, you know? I did also buy a can of Market Basket brand tomato puree in case I couldn't use the Hunts tomato sauce.  It only had like tomatoes and I think citric acid in the ingredients.  

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

1 1

  • Forum Statistics

    • Total Topics
      108,915
    • Total Posts
      943,492
  • Member Statistics

    • Total Members
      67,088
    • Most Online
      3,093

    Newest Member
    Shaunathedead2112@gmail.co
    Joined
  • Popular Now

  • Topics

  • Posts

    • Apologies for my over-reaction.  As the shampoo exposure was only for a couple week or so, I doubt any lab tests would have indicated exposure. Unfortunately, since I didn't have the antibodies, I can only rely on my symptoms to tell me if I've been exposed. I'm fortunate enough that eliminating gluten (and dairy) from my diet completely fixed my problems. I have had no lingering systems, and now that I have been gluten free for a while, when I do get gluten I have a very clear reaction (and a distinct reaction to dairy) that follows a fairly predictable timeline. This has accidentally been tested a couple of times. For example, early on before I was better at reading labels I grabbed some cookies at the grocery store that I thought were gluten free (the company produces both a normal and gluten-free version, and this was before I learned to avoid shared facilities). I had grabbed the wrong bag but I didn't figure it out until about a week of feeling crappy had passed and I went searching for a culprit. Things like this have happened a couple of times, where I accidentally did a blinded experiment on myself. The symptoms are consistent, and resolve once I remove the offending item. So when I recognized my symptoms as the result of gluten, I went looking for a culprit and I found the shampoo and conditioner. I removed them and then I got better.  My problems are largely systemic. I wouldn't be surprised if I don't actually have celiac but some other immune mediated reaction that hasn't been defined, but calling it celiac is the best way to get people to take my needs seriously (which I'm sure you understand). Unfortunately, my problems don't seem to fit into any particular diagnostic bucket, so I've learned not to rely on the official medical terms and just go with what works. I'm lucky to have had doctors who think the same way, else they might have told me that I didn't need to go gluten free once I failed to show clear-cut celiac. Maybe I'm pre-celiac, maybe it's the much maligned NCGS, or it's all related to leaky gut (I am eagerly awaiting the FDA approval of larazotide so that I can get a doctor to give me some, I think it might do me a lot of good). All I know is that when I went gluten and dairy free it literally changed my life.  In general it seems that gluten exposure causes a generalized inflammatory response. I get some inflammation in my gut that manifests as reflux, acid indigestion (what I call "fake hunger"), and a little bit of urgency and unpredictability with regards to bathroom needs, but if that were the only problem, I think I could live with it. I also get headaches, brain fog, my depression/anxiety gets triggered to a scary degree, arthritis, muscle aches, and then, the clincher, muscles spasms in my upper back and neck that have been known to lay me out for a couple of days while I wait for the muscle relaxants to help me heal. The muscle spasms, arthritis and brain fog are the most recognizable and are usually what cue me in that I got glutened, especially the spasms.  Again, sorry for being oversensitive. I should have known better, since this is such a supportive community.  
    • I appreciate your point. However, constancy of my celiac symptoms indicates that I have had the disease for at least three years - while I have never experienced any food allergies in that time. Although I will keep an eye on any emerging allergies, I believe my current fatigue is due to nutritional deficiency, because the only exogenous change in my life style has been the transition to gluten free diet.   Yes, I certainly need to keep a food diary. Thanks again for the advice.
    • In many cases no.....I consume heavy magnesium foods like pumpkin seeds, cocoa nibs etc....and still need 2-3x the dose of magnesium recommendations. Going on more of what poster boy said. You dose magnesium to tolerance with citrate like Natural Vitality Calm you start off small partial doses and slow ramp up....it can hit you hard causing gas and D if you go to quick into it. You dose citrate to tolerance meaning you slowly up your dose til you get loose stools...then back down a bit. You should have vivid dreams with a good dosing....also if it becomes to harsh or you can not handle citrate there is Doctors Best Glycinate...it does not have the gut effects at all...but the dreams and how much it makes you relax is more more felt.   ...with this disease you can have a food intolerance or allergy crop up out of the blue....like no where. You have a autoimmune disease....celiac it effects your immune system and can make it really wonky. Like it seems to always be on guard like a sleep deprived sentry on stim packs...jumps at everything and shoots it. If you get sick, eat something odd or harsh you system might red flag it as a issue for awhile and go bonkers....keep a food diary and try a food rotation in the mean time...OH as a example to this, I was fine with chia seeds last week...I got a cold over the weekend....same bag, same brand same way....withing 30mins I now puke if I eat them...new intolerance.....I also am finding jalapenos/paprika making it sleepy tired....so I am removing them both for a few months from my diet and changing to other sources for fats/fiber and vitamin A/C til I get over that issue.....these things just happen. https://www.mindbodygreen.com/articles/are-food-sensitivities-for-life
    • Hi Isabel, Your body needs nutrients to grow.  Nutrients not absorbed well when we have celiac disease damage in our guts.   But, if you do a good job of avoiding gluten, the gut damage should heal and you will be able to absorb nutrients again. The thing to remember is celiac disease is an immune system reaction.  Immune reactions are very sensitive and just a tiny amount of gluten can get them going.   And they can last for months.  So it;s very important to avoid all gluten all the time, to keep the immune reaction down.  Keeping the immune reaction down keeps the damage down, and the healing can keep up. You may start to grow more if you can absorb nutrients better.  Some extra vitamin pills might be a good idea.  Your doctor should know.  
    • Thank you Gail for your response. Of course one should be mindful of the possibility of food allergies but I don't think that's the case with my current situations. Save for gluten containing product, everything I eat now I used to eat before with no reaction whatsoever. I think my issue is more likely to be deficiency in minerals and such.
  • Upcoming Events