Spice, spices, spicy – it’s all good but is it good for you? I’ve been compiling a list of what spices are gluten free – so get ready, here it is:
1. Old Bay – GF!
2. Lowry’s Garlic Salt with Parsley – GF!
3. McCormick’s Montreal Steak or Chicken – GF!
4. Lowry’s Seasoned Salt – POISON!
5. Worcestershire Sauce – POISON! There seems to be an argument here – but it makes me sick.
6. A1 – POISON! Don’t trust it – Kraft does not report their vinegar source and every time I eat it – sick!
7. Soy Sauce – POISON – but gf varieties are available.
And that’s my list – so far, but I will be adding to it as I go along. I have found that the only safe spices are the ones that come from my garden but there are some delicious mixes available – you don’t have to give up everything. This list is based on my experience, if it isn’t CERTIFIED Gluten Free – it probably ain’t – better safe than sorry.
Here is info from the Durkee and Spice Island brands – a subsidiary of ACH:
- Durkee. Durkee, a subsidiary of ACH Food Companies, Inc., sells more than 92 individual spices plus a wide variety of blends. The brand names Spice Islands and Tones also are ACH Food subsidiaries, and the spices for all three subsidiaries are processed in the same plant. According to a customer service representative for ACH Food, there are gluten ingredients present in the plant, but the single-ingredient spices are processed on dedicated lines that aren’t used for gluten-containing items. She also reports that “99%” of spice blends sold by the brands should be gluten-free; the only ingredient that could contain hidden gluten is “modified food starch.” Although that’s typically sourced from corn, the customer service rep urges a call to confirm the status of the ingredient.
Do you want to know more? Well, you are in luck, my friends. There is gonna be a webinar that explains it all! Yay!
Free Webinar: Understanding the FDA’s Gluten-Free Labeling Rule Part 2: Focusing on Compliance
Join NFCA as we conclude the two-part webinar series breaking down the FDA’s rule on gluten-free labeling. Building on the first webinar’s explanation of what the rule means for people with celiac disease and other gluten-free consumers, this second webinar will focus on questions about rule compliance and the consumer’s role in the process.
For more information on the FDA’s rule on gluten-free labeling, including NFCA’s Gluten-Free Labeling Fact Sheet and part one of the FDA webinar series, visit www.CeliacCentral.org/FDA.
When: Thursday, July 24, 2014
Where: Your computer
Time: 2 p.m. EDT/ 11 a.m. PDT
Guest Speaker: Suzanne M. Wolcoff, MS, RD, Senior Regulatory Review Officer, Labeling Regulations and Implementation Team, ONLDS/CFSAN/FDA
Note: The National Foundation for Celiac Awareness (NFCA) provides information on gluten-free events as a service to the community. Please note that NFCA cannot assure the event participant or restaurant patron of the gluten-free practices or knowledge of the restaurants cited if they have not completed NFCA’s GREAT Kitchens program, which provides accredited gluten-free training to restaurants and other foodservice providers. Please call the venue directly to learn more about their preparation processes.
Knowledge is power – and being informed makes you super sexy, people!
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