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Which Seasoning Brand Do You Use?

mart
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mart Contributor
mart
Posted

Hi, we use Lawry's Season Salt. They told us that they "believe" it is gluten-free. I'm not sure, but I think this could be what is secretly glutening my kids and I'd like to make a change to test it.

Can anyone recommend a good, gluten-free seasoning?

Thanks!

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flagbabyds Collaborator
flagbabyds
Posted

Lowrys season salt is NOT gluten-free when I was little it made me sooo sick, we use mayacamas seasoning salt

jerseyangel Proficient
jerseyangel
Posted

I'm afraid of the spice mixes. I buy individual McCormack spices and mix them up according to what I'm making.

Lisa Mentor
Lisa
Posted

I buy McCormacks Grinder, but I alway look at the ingrediences.

BRUMI1968 Collaborator
BRUMI1968
Posted

I just bought this stuff from my co-op called "Seasoning" made by Lydia's Organics in California. It's weird, but it tastes good. It contains: dehydrated carrots, celery, parsley, sprouted seeds (sunflower, almond, flax) herbs, and himalayan crystal salt. She says it's all organic and all gluten, sugar, and oil free. She also makes cereal and crackers are bars. Mind you, the stuff costs an arm and a leg -- I'm always a sucker for packaging. Anyway, just had it on my salmon burger and it was pretty good. It's 5.79 for a pretty large package (has no amount on it).

website is: www.lydiasorganics.com

jkmunchkin Rising Star
jkmunchkin
Posted

I'm not to brand specific when it comes to seasonings but I won't use mixed seasonings and always read ingredients. I'll use straight garlic powder, salt, pepper, ect. But never anything that is a seasoning mix. The only brand I would probably trust if I was going to do that is McCormick.

mouse Enthusiast
mouse
Posted

Hey Molly, you are at it again. You need to take the Barry Bonds thing out below the new avitar. Like the legs. I know they are not real tatoo's - bored were you LOL?

I also buy seasoning blends from The Gluten Free Pantry. I really like them for the appropriate cooking.

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flagbabyds Collaborator
flagbabyds
Posted

It was tye dye in chem class me and my friends had a major tye dye war squirting each other with the dye and running around campus during chem. It was a realx day before the SAT 2 today.

jerseyangel Proficient
jerseyangel
Posted

Well, I have to say--you look pretty darn relaxed there! :lol:

flagbabyds Collaborator
flagbabyds
Posted

it won't come off for a long long time though............................................................................

Also cause the SAT practice tests i al got 800 on so...

Lisa Mentor
Lisa
Posted

MOLLY,

YOU ARE TRUELY OUR OWN NUT CASE. :D:D

Be the doctor and cure us all. :)

Lisa

flagbabyds Collaborator
flagbabyds
Posted

hoping to go to med school in like a long time but...

kevsmom Contributor
kevsmom
Posted

I sprinkle Gluten Free Pantry Chicken Flavor Broth Mix on veggies or rice. It gives them a nice flavoring.

Cindy

lindalee Enthusiast
lindalee
Posted
Lowrys season salt is NOT gluten-free when I was little it made me sooo sick, we use mayacamas seasoning salt

Just took that out of the cupboard. I have several I am afraid of. Thanks. LindalLee

Cheri A Contributor
Cheri A
Posted

I used to use Lawrys Season Salt on EVERYTHING.. It made my daughter sick.

I now use Mrs. Dash (love that stuff), McCormicks Garlic Powder, Salt and Pepper. I also have tried Gluten Free Pantrys Taco Seasoning and it was fine.

Girl Ninja Newbie
Girl Ninja
Posted

I pretty much use Mrs. Dash for everything. I do need to find a good chili seasoning. My very favorite was French's Chili-O plus some packets of Taco Bell fire sauce for spice. TB sauce is gluten-free, but French's is definitely not.

lindalee Enthusiast
lindalee
Posted
I used to use Lawrys Season Salt on EVERYTHING.. It made my daughter sick.

I now use Mrs. Dash (love that stuff), McCormicks Garlic Powder, Salt and Pepper. I also have tried Gluten Free Pantrys Taco Seasoning and it was fine.

All the Mrs. Dash ok? LLee

Guest nini
Guest nini
Posted

I get several of the Gluten Free Pantry spice mixes... I also mostly use Simply Organic spices... and for other things I stick with McCormicks and always read the label because McCormicks will disclose wheat on the label.

psawyer Proficient
psawyer
Posted

Lawry's is different in Canada and the US. If my understanding is correct, the Canadian version is gluten-free, but the US version has barley in the flavors. **Edited: I was wrong. It is gluten-free**

Ingredient lists:

USA: Salt, sugar, spices (including paprika and turmeric), onion, cornstarch, garlic, tricalcium phosphate (prevents caking), paprika oleoresin (for color), natural flavor, soy lecithin.

Canada: Salt, sugar, spices, dehydrated onions and garlic, corn starch, tricalcium phosphate, soybean oil, herbs, soy lecithin and sulphites.

In Canada, call 1-800-565-7273; in the US 1-800-952-9797. The last I knew, the Canadian claim was that it was ok, but it has been quite a while since I checked (a 450g package lasts a long time around here).

Rusla Enthusiast
Rusla
Posted

I use and sell Epicure Selections, they are only in Canada. Everything they make all dips, seasonings, rubs, extracts, popcorn seasonings,chocolate, coffee toppers etc., are gluten-free except for the Bacon, chives and cheese dip and the sushi kit. I eat them all the time and no problems.

eKatherine Apprentice
eKatherine
Posted

I always use separately purchased spices, though sometimes I mix some myself. My mother never buys spices separately. When I wanted to sprinkle pepper on something at the table, she didn't have any, just lots of bottles of "seasoning blends".

tarnalberry Community Regular
tarnalberry
Posted

I also buy individual herbs. (I usually purchase Spice Hunter or Simply Organic as well, though I'll get McCormick if I can't get those or dry my own.) I do have premixed blends for chili powder (as that's a blend), curry seasoning (as that's a blend), and garlic salt (for table use).

Mango04 Enthusiast
Mango04
Posted

Celtic Gray Sea Minerals make food taste amazing! They are ridiculously expensive, but a little bag lasts forever...and they provide all sorts of nutrients and minerals...and are definitley gluten-free!

BRUMI1968 Collaborator
BRUMI1968
Posted
Celtic Gray Sea Minerals make food taste amazing! They are ridiculously expensive, but a little bag lasts forever...and they provide all sorts of nutrients and minerals...and are definitley gluten-free!

Yeah, Himalayan pink salt is the same. You'll go broke eating it, but it's yummy and nutritious.

mart Contributor
mart
Posted
  • Author
Lawry's is different in Canada and the US. If my understanding is correct, the Canadian version is gluten-free, but the US version has barley in the flavors.

Ingredient lists:

USA: Salt, sugar, spices (including paprika and turmeric), onion, cornstarch, garlic, tricalcium phosphate (prevents caking), paprika oleoresin (for color), natural flavor, soy lecithin.

Canada: Salt, sugar, spices, dehydrated onions and garlic, corn starch, tricalcium phosphate, soybean oil, herbs, soy lecithin and sulphites.

In Canada, call 1-800-565-7273; in the US 1-800-952-9797. The last I knew, the Canadian claim was that it was ok, but it has been quite a while since I checked (a 450g package lasts a long time around here).

Wow, Peter. Are you sure of this? We'd called them before and they said gluten-free, but hey, something's making my son sick, and if you have inside info, then great...I'll just use something else.

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      Welcome, @catnapt! The most recent guidelines are the daily consumption of a minimum of 10g of gluten (about the amount found in 4-6 slices of wheat bread) for a minimum of two weeks. But if possible stretching that out even more would enhance the chances of getting valid test results. These guidelines are for those who have been eating gluten free for a significant amount of time. It's called the "gluten challenge".  Yes, you can develop celiac disease at any stage of life. There is a genetic component but also a stress trigger that is needed to activate the celiac genes. About 30-40% of the general population possesses the genetic potential to develop celiac disease but only about 1% of the general population actually develop celiac disease. For most with the potential, the triggering stress event doesn't happen. It can be many things but often it is a viral infection. Having said that, it is also the case that many, many people who eventually are diagnosed with celiac disease probably experienced the actual onset years before. Many celiacs are of the "silent" type, meaning that symptoms are largely missing or very minor and get overlooked until damage to the small bowel lining becomes advanced or they develop iron deficiency anemia or some other medical problem associated with celiac disease. Many, many are never diagnosed or are diagnosed later in life because they did not experience classic symptoms. And many physicians are only looking for classic symptoms. We now know that there are over 200 symptoms/medical problems associated with celiac disease but many docs are only looking for things like boating, gas, diarrhea. I certainly understand your concerns about not wanting to damage your body by taking on a gluten challenge. Your other option is to totally commit to gluten free eating and see if your symptoms improve. It can take two years or more for complete healing of the small bowel lining once going gluten free but usually people experience significant improvement well before then. If their is significant improvement in your symptoms when going seriously gluten free, then you likely have your answer. You would either have celiac disease or NCGS (Non Celiac Gluten Sensitivity).
    • catnapt
      how much gluten do I need to eat before blood tests?

      By catnapt · Posted

      after several years of issues with a para-gland issue, my endo has decided it's a good idea for me to be tested for celiac disease. I am 70 yrs old and stunned to learn that you can get celiac this late in life. I have just gradually stopped eating most foods that contain gluten over the past several years- they just make me feel ill- although I attributed it to other things like bread spiking blood sugar- or to the things I ate *with* the bread or crackers etc   I went to a party in Nov and ate a LOT of a vegan roast made with vital wheat gluten- as well as stuffing, rolls and pie crust... and OMG I was so sick! the pain, the bloating, the gas, the nausea... I didn't think it would ever end (but it did) and I was ready to go the ER but it finally subsided.   I mentioned this to my endo and now she wants me to be tested for celiac after 2 weeks of being on gluten foods. She has kind of flip flopped on how much gluten I should eat, telling me that if the symptoms are severe I can stop. I am eating 2-3 thin slices of bread per day (or english muffins) and wow- it does make me feel awful. But not as bad as when I ate that massive amnt of vital wheat gluten. so I will continue on if I have to... but what bothers me is - if it IS celiac, it seems stupid for lack of a better word, to intentionally cause more damage to my body... but I am also worried, on the other hand, that this is not a long enough challenge to make the blood work results valid.   can you give me any insight into this please?   thank you
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