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gluten-free Dressing Made Me Sick?

kimw/4

By kimw/4
in Coping with Celiac Disease

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kimw/4 Newbie
kimw/4
Posted

I'm not sure why I had a reaction to my gluten-free dressing on Thanksgiving.

It's the same reaction I get when I have gluten.

I used gluten-free pantry bread mix in a new bread machine.

The other ingedients were butter, celery, onion, thyme, pepper, salt, sage and chicken broth.

For some reason, I feel like the sage made my stomach burn. Is there any contamination between herbs and gluten? I was feeling better today and tried the dressing again and I got the stomach burning crampy feeling again.

I'm stumped but maybe there's a real obvious answer.

Thanks.

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jerseyangel Proficient
jerseyangel
Posted
I'm not sure why I had a reaction to my gluten-free dressing on Thanksgiving.

It's the same reaction I get when I have gluten.

I used gluten-free pantry bread mix in a new bread machine.

The other ingedients were butter, celery, onion, thyme, pepper, salt, sage and chicken broth.

For some reason, I feel like the sage made my stomach burn. Is there any contamination between herbs and gluten? I was feeling better today and tried the dressing again and I got the stomach burning crampy feeling again.

I'm stumped but maybe there's a real obvious answer.

Thanks.

Hi and welcome! :)

A couple things come to mind about the stuffing--are you sure that the chicken broth was gluten-free? Also, did you chop the veggies on a cutting board that was used for gluten breads previously? Possibly the pan (s) you used were contaminated--a scratched teflon?

Could there have been something else that you ate that may have caused the reaction? With holidays, especially, there is usually a fair amount of cross contamination possible if there are gluten containing dishes being prepared and served.

As far as the herbs--most plain herbs are gluten-free. You do need to read labels and if necessary, call the manufacturer. McCormicks is a company that will always list any gluten on the container--their spices and extracts are all I use. Also, if you used the herb while you were still eating gluten, you may have dipped a contaminated spoon into the container.

Hope you feel better soon!

missy'smom Collaborator
missy'smom
Posted

I had a reaction similar to glutening when I used my new teflon coated waffle iron for the first time. After that-no problem.

loco-ladi Contributor
loco-ladi
Posted

I would go with the following thought's.....

The chicken broth, doublecheck or triplecheck the label

Pan used for mixing the ingredients, possible CC'ed that way? (my "old" wooden rolling pin got me one day seems the longer I go without the more sensitive to it I get)

Hope you feel better soon!

ravenwoodglass Mentor
ravenwoodglass
Posted

Was the dressing a gluten free specialty dressing or was it a mainstream dressing that is considered gluten free because 'celiacs don't react to distilled vinager'. You could be one of us who reacts to distilled grain no matter what the 'experts' say. There are not a lot of us out there but we do exist, both my DS and I react to distilled gluten grains but my DH and DD don't so I think it is part of the genetic soup we got. If it was a for sure gluten-free dressing using wine or pure apple cider vinegar then I would take a good look at the broth that is in the dressing or CC issues.

Judyin Philly Enthusiast
Judyin Philly
Posted

DITTO ALL THE GOOD IDEAS AS THE 'WHY'

QUESTION.........

WHEN COOKING OUR STUFFING.........

JIM'S WAS WITH GLUTEN.......MINE WITHOUT.

BOTH OVERED FOR FIRST 1/2 THEN THE COVERS COME OFF FOR 1/2

NOW........... :blink: EVEN THO THEY WERE FALL APART IN THE OVEN..............

I DIDN'T GET SICK..........BUT.............. :o

IF THERE IS NO CC CAN YOU STILL COOK THEM AT THE SAME TIME IN THE SAME OVEN........?

OI, i THINK I ALREADY KNOW THE ANSWER............DO SEPARATLY..........AND COOK MINE .......THEN TAKE AND NUKE AT THE LAST MINUTE..............BUT JUST WONDERING WITH THE OVENS SO STUFFED FOR THIS MEAL.....................WHAT DO YOU EXPERTS THINK :rolleyes:

ALSO ANOTHER TIP FOR COOKING..........I DIDN'T THE MASHED POTATOES IN THE AM....COOKED/MASHED AND COVERED AND PUT INTO THE REFRIG.........AND THEN 5 MIN NUKED BEFORE DINNER ........OUR KITCHEN IS SO SMALL.......JIM AND I CAN'T BE MULTI TASKING IN THE SAME SPACE..............

HUGS

JUDY

rock on Apprentice
rock on
Posted

Yeah, my thoughts turned to the broth too. If it's gluten free, perhaps there was MSG. I know Swanson chicken broth has MSG in it & we had to stop using it for that reason...my husband gets headaches & feels bad when he eats MSG.

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