Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Montreal Seasonings


Lisa

Recommended Posts

Lisa Mentor

Quick question, Montreal Seasoning that restaurants put on prime rib and steaks...........I think it is not gluten-free, but not sure. Anyone know for sure. Not on Delfi-List.

Any help?

Thanks Lisa


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



mommida Enthusiast

bump

Cornhusker Apprentice
Quick question, Montreal Seasoning that restaurants put on prime rib and steaks...........I think it is not gluten-free, but not sure. Anyone know for sure. Not on Delfi-List.

Any help?

Thanks Lisa

Montreal Seasoning is a blend not a brand. It should be possible to make it gluten free, but it would really depend on the manufacturer. I use a blend from McCormick. When I reviewed the label, I didn't see anything with a red flag.

Here's a blurb from the McCormick site:

Gluten-Free Information

You have searched for information about gluten or gluten-free items. Due to ingredient changes that may occur as we constantly improve our products, we are not able to offer a list of gluten-free McCormick products. We encourage you to always read the ingredient statement on your package at the time of purchase to ensure accurate information regarding the product you are purchasing.

If you would like information on any specific product, please key that product name into the McCormick.com search box above or contact our Consumer Affairs Department:

Call 1-800-632-5847, Monday-Friday, 9:30AM-5:00PM Eastern Time

E-mail us

When a product that contains gluten is formulated, we take precautions to ensure the source of gluten is declared on our label in the ingredient statement. As a responsible food company, McCormick follows the FDA's Compliance Policy Guide "Statement of Policy for Labeling and Preventing Cross Contact of Common Food Allergens" to ensure consumer safety concerning food allergies.

Ingredient in Regular:

Ingredients

SALT, SPICES (INCLUDING BLACK PEPPER, AND RED PEPPER), GARLIC, PARTIALLY HYDROGENATED SOYBEAN OIL, NATURAL FLAVOR, AND EXTRACTIVES OF PAPRIKA.

Ingredients in Spicy:

Ingredients

SALT, SPICES (INCLUDING BLACK PEPPER, RED PEPPER, DILL SEED, AND CORIANDER SEED), GARLIC, PARTIALLY HYDROGENATED SOYBEAN OIL, AND EXTRACTIVES OF DILL AND PAPRIKA.

I like and use the 'Spicy'. I believe the only questionable item in the regular is the 'natural flavor'.

Lisa Mentor

Yes???

But thanks for you post. I don't think that I do well with it.

lovegrov Collaborator

Probably too late but McCormick brand Montreal seasoning is gluten-free.

richard

Lisa Mentor
Probably too late but McCormick brand Montreal seasoning is gluten-free.

richard

Shoot richard, do you know the prime ribs that I passed by. Uhh But good to hear from you.

On second thought, I don't think that restaurants have mcCormicks too expensive. Generic brand, I believe. :unsure:

But in the home pantry, will toss out any other. Thanks.

Is it any cooler in those hills then it is on the flat lands.? :unsure:

Archived

This topic is now archived and is closed to further replies.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      127,097
    • Most Online (within 30 mins)
      7,748

    Brandonh20s
    Newest Member
    Brandonh20s
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      69.9k

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Kwinkle
      Thank you, Trents- are there any safe alternatives?
    • Scott Adams
      I agree with @trents, it's not typical for gluten exposure to cause symptoms as delayed as a week or two after ingestion. In most cases, reactions to gluten occur within hours to a few days, depending on individual sensitivity and how much gluten was consumed. The delayed symptoms you describe—stomach cramping in the mornings and flaky stool—might suggest that something else is contributing to your discomfort. Cross-contamination is a common challenge, especially when dining out, and it's great that you're doing your best to stay gluten-free. However, the inconsistency of your symptoms and the long delay between exposure and reaction could warrant further investigation. It's possible that another gastrointestinal condition, such as IBS, a food intolerance, or a reaction to something else in your diet, might be contributing to your symptoms. You might consider keeping a detailed food and symptom diary to identify potential patterns or triggers. Additionally, consulting your gastroenterologist could provide clarity. They may suggest testing to rule out other issues, such as small intestinal bacterial overgrowth (SIBO), microscopic colitis, or other sensitivities. If you suspect cross-contamination is a significant issue, you could also ask for follow-up bloodwork (e.g., tTG-IgA) to check if your antibodies are elevated, which might indicate ongoing gluten exposure.
    • Scott Adams
      Good to know, here is their website: https://polly-o.com/
    • Scott Adams
      No cure so far, and a treatment might still be years away. Many people with celiac disease, especially those who are in the 0-2 year range of their recovery, have additional food intolerance issues which could be temporary. To figure this out you may need to keep a food diary and do an elimination diet over a few months. Some common food intolerance issues are dairy/casein, eggs, corn, oats, and soy. The good news is that after your gut heals (for most people who are 100% gluten-free this will take several months to two years) you may be able to slowly add some these items back into your diet after the damaged villi heal. This article may be helpful:    
    • Scott Adams
      I'm not sure the article would be misleading, as it offers many different avenues to pursue for those with ongoing symptoms. The recommendation to keep a food diary and remove common food intolerance triggers would be a good way to discover issues with casein/milk, especially if you added that back to your diet after a couple of months and your symptoms returned. Many additional food intolerance issues can be permanent in some people. 
×
×
  • Create New...