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

Any gluten-free Syrups That Taste Like Aunt Jemima? Help!

teitei

Recommended Posts

teitei Rookie
teitei
Posted

Hi everyone. Could anyone recommend a syrup that tastes like Aunt Jemima but is guaranteed gluten-free? My 6 yr old son has many feeding issues/problems and I just found out he has Celiac. I am desperate to find a syrup like Aunt Jemima for him to eat or my life will be even more hellish. Please help. I live in PA if that helps for you to know what kind of grocery stores I have at my disposal. Also, I'm not opposed to buying online. BTW, he hates real maple syrup.

Thanks!

Tracey

mom to 6 yr old with 2 positive blood test results, Down syndrome and possible Autism

Link to comment
Share on other sites
Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


RiceGuy Collaborator
RiceGuy
Posted

Well, most of the artificial syrups I am aware of have high fructose corn syrup. I just looked up Aunt Jamima syrup, and it doesn't have any maple in it at all :o I'm guessing your son just likes the syrupy-sweet taste.

From the Aunt Jamima website:

INGREDIENTS: CORN SYRUP, HIGH FRUCTOSE CORN SYRUP, WATER, CELLULOSE GUM, CARAMEL COLOR, SALT, SODIUM BENZOATE AND SORBIC ACID (PRESERVATIVES), ARTIFICIAL AND NATURAL FLAVORS, SODIUM HEXAMETAPHOSPHATE.

You could actually make your own, using healthier ingredients. Try rice syrup, with some maple syrup thrown in for color and extra flavor. There's also sorghum syrup, cherry syrup, blueberry syrup, etc. Also jellies or preserves or fruit butters instead of syrup. Check Open Original Shared Link for more ideas. They also have the rice and sorghum syrups listed on the sweeteners page. Perhaps putting it in an empty, clean syrup bottle will help him not notice the difference?

Incidentally, with the health issues you've mentioned, you may already know that dairy may be best avoided. Have you tried coconut oil instead of butter or margarine on pancakes/waffles?

Link to comment
Share on other sites
ang1e0251 Contributor
ang1e0251
Posted

A friend told me her mom always made syrup with water and brown syrup heated. It's pretty sweet, he might like that. Actually melted in a little coconut oil would be very good for him. I can't taste any coconut flavor in the kind I use.

Link to comment
Share on other sites
ravenwoodglass Mentor
ravenwoodglass
Posted

If you are in an area of PA that has a Wegmans check out their label. Even if they are a few miles away they will make it worth the trip as all their gluten-free items have a circle G on them. Makes shopping much easier.

Link to comment
Share on other sites
stolly Collaborator
stolly
Posted

Wegman's syrup is gluten free. I believe Acme and Safeway/Genuardi's brands are as well, but we buy Wegman's since it is labeled gluten free (and it's inexpensive).

Link to comment
Share on other sites
Dada2hapas Rookie
Dada2hapas
Posted

Wife couldn't believe I like Aunt Jemima better than real maple syrup. It's a thing from my childhood. :) I've been using Log Cabin syrup, but not too often cause I don't like the gluten-free pancakes I've made so far. (I could use help here)

https://www.celiac.com/gluten-free/index.php?showtopic=60705

Link to comment
Share on other sites
ang1e0251 Contributor
ang1e0251
Posted

For pancakes, I found the mixes to be rather bland. I added vanilla and cinnamon and that did the trick for me. I also found I liked the mix rather thin because the pancakes tasted better to me thin and a little crispy.

Link to comment
Share on other sites
Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


teitei Rookie
teitei
  • Author
Posted
If you are in an area of PA that has a Wegmans check out their label. Even if they are a few miles away they will make it worth the trip as all their gluten-free items have a circle G on them. Makes shopping much easier.

We were just talking about making the 38 mile trip to Wegman's in Downingtown! I will definitely be making that trip SOON now! My husband just bought some syrup made from brown rice and it looks absolutely dreadful. Ugh.

Thanks for the info!

Link to comment
Share on other sites
tarnalberry Community Regular
tarnalberry
Posted

My husband generally uses Log Cabin, though he's switching to real maple syrup since he can use much less of it.

Might give Log Cabin a try. (But egads, I cannot fathom how people can stand the excruciatingly sweet taste of it! :P)

Link to comment
Share on other sites
teitei Rookie
teitei
  • Author
Posted
Wife couldn't believe I like Aunt Jemima better than real maple syrup. It's a thing from my childhood. :) I've been using Log Cabin syrup, but not too often cause I don't like the gluten-free pancakes I've made so far. (I could use help here)

https://www.celiac.com/gluten-free/index.php?showtopic=60705

At last! Someone else who hates real maple syrup! LOL

Re: the gluten-free pancakes...I feel your pain. However, I tried this recipe and I think it has promise; it does not taste like my homemade buttermilk pancakes, but it's much better than a mix. It actually has some flavor:

Open Original Shared Link

Haven't tried these, but I intend to:

Open Original Shared Link

Open Original Shared Link

Open Original Shared Link

Open Original Shared Link

Good luck and thanks for writing.

Tracey

mom to 6 yr old son with C.D., Down syndrome and possible Autism

Link to comment
Share on other sites
teitei Rookie
teitei
  • Author
Posted
For pancakes, I found the mixes to be rather bland. I added vanilla and cinnamon and that did the trick for me. I also found I liked the mix rather thin because the pancakes tasted better to me thin and a little crispy.

I was totally unimpressed by Pamela's Pancake Mix...completely bland, no flavor whatsoever. This is why I'm going to make my own. I used to make homemade ones every Sunday so it's nothing I'm not used to.

Link to comment
Share on other sites
teitei Rookie
teitei
  • Author
Posted
A friend told me her mom always made syrup with water and brown syrup heated. It's pretty sweet, he might like that. Actually melted in a little coconut oil would be very good for him. I can't taste any coconut flavor in the kind I use.

What sort of brown syrup do you mean? Thanks.

Tracey

mom to 6 yr old son with C.D., Down syndrdome and possible Autism

Link to comment
Share on other sites
ravenwoodglass Mentor
ravenwoodglass
Posted
We were just talking about making the 38 mile trip to Wegman's in Downingtown! I will definitely be making that trip SOON now! My husband just bought some syrup made from brown rice and it looks absolutely dreadful. Ugh.

Thanks for the info!

It will definately be worth the time. If you can do a major shopping there it will make life a lot easier. One thing that is important to know is that on some items, nuts are the ones that come right to my mind, you will see the gluten-free label on one size but at times not on a package of a different size even though they are the same thing. I called the offices and asked why and found out that the different sizes were made by different companies in different plants and they couldn't be sure that the size not marked was safe so the circle G was left off. They also are aware of the issues that some of us have with distilled gluten vinegars and only items made with nongluten source vinegars will have that G. I can finally eat pickles that I don't have to make myself with no concerns. :)

Link to comment
Share on other sites
stolly Collaborator
stolly
Posted
I was totally unimpressed by Pamela's Pancake Mix...completely bland, no flavor whatsoever. This is why I'm going to make my own. I used to make homemade ones every Sunday so it's nothing I'm not used to.

We absolutely love Pamela's for pancakes...but it's because DH adds vanilla extract to the batter every time. We recently visited family out of state and they bought the mix for DD but made the pancakes for everyone...they were really bland and tasteless. DH, myself, and my FIL all commented to my BIL separately "they're really good with vanilla" so when I said it to him, he was like, "I know, that's what everyone else told me!" FIL has had them numberous times when DH made them and loved them...not so much when BIL made them without the vanilla. Might be worth a second try for you.

Link to comment
Share on other sites
debmidge Rising Star
debmidge
Posted
Wife couldn't believe I like Aunt Jemima better than real maple syrup. It's a thing from my childhood. :) I've been using Log Cabin syrup, but not too often cause I don't like the gluten-free pancakes I've made so far. (I could use help here)

https://www.celiac.com/gluten-free/index.php?showtopic=60705

I am the same way, like commercial syrups over real maple syrup but I now use it like such

When I have pancakes, I pour out a little regular syrup in a bowl and mix in a little real maple syrup and use the mixed syrups just like that. The real maple syrup does improve the regular commercial syrup's flavor, but doesn't over power it.

Link to comment
Share on other sites
ang1e0251 Contributor
ang1e0251
Posted
What sort of brown syrup do you mean? Thanks.

Tracey

mom to 6 yr old son with C.D., Down syndrdome and possible Autism

so sorry! My brain was on time delay that time. What it should have said was brown sugar and a little warm water.

Link to comment
Share on other sites
minniejack Contributor
minniejack
Posted

Have you tried Kinnikinnick's pancakes? Their pretty good.

Gluten Free Mama's Almond Flour site has a very tasty (more vanilla) mix.

Gluuteny's from Pittsburgh--very good price with very little taste. :P

Link to comment
Share on other sites
Puddy Explorer
Puddy
Posted

Vermont Maid syrup says Gluten Free right on the label. You might want to give that one a try.

Link to comment
Share on other sites
Shess0816 Apprentice
Shess0816
Posted
Hi everyone. Could anyone recommend a syrup that tastes like Aunt Jemima but is guaranteed gluten-free? My 6 yr old son has many feeding issues/problems and I just found out he has Celiac. I am desperate to find a syrup like Aunt Jemima for him to eat or my life will be even more hellish. Please help. I live in PA if that helps for you to know what kind of grocery stores I have at my disposal. Also, I'm not opposed to buying online. BTW, he hates real maple syrup.

Thanks!

Tracey

mom to 6 yr old with 2 positive blood test results, Down syndrome and possible Autism

I just bought some gluten free waffles for the first time a month ago (after being diagnosed in March 2009). I purchased som Kellog's Eggo syrup. It was AWESOME! It says right on the bottle it's gluten free, too!

Link to comment
Share on other sites
twe0708 Community Regular
twe0708
Posted
Well, most of the artificial syrups I am aware of have high fructose corn syrup. I just looked up Aunt Jamima syrup, and it doesn't have any maple in it at all :o I'm guessing your son just likes the syrupy-sweet taste.

From the Aunt Jamima website:

You could actually make your own, using healthier ingredients. Try rice syrup, with some maple syrup thrown in for color and extra flavor. There's also sorghum syrup, cherry syrup, blueberry syrup, etc. Also jellies or preserves or fruit butters instead of syrup. Check Open Original Shared Link for more ideas. They also have the rice and sorghum syrups listed on the sweeteners page. Perhaps putting it in an empty, clean syrup bottle will help him not notice the difference?

Incidentally, with the health issues you've mentioned, you may already know that dairy may be best avoided. Have you tried coconut oil instead of butter or margarine on pancakes/waffles?

What's in Aunt Jamima that we can't have? :o

Link to comment
Share on other sites
twe0708 Community Regular
twe0708
Posted
Wife couldn't believe I like Aunt Jemima better than real maple syrup. It's a thing from my childhood. :) I've been using Log Cabin syrup, but not too often cause I don't like the gluten-free pancakes I've made so far. (I could use help here)

https://www.celiac.com/gluten-free/index.php?showtopic=60705

I grew up on Log Cabin but I love Aunt Jemima Butte Lite. :)

Link to comment
Share on other sites
teitei Rookie
teitei
  • Author
Posted
Vermont Maid syrup says Gluten Free right on the label. You might want to give that one a try.

Thanks! Any idea what grocery chain sells it? I haven't seen that brand here in PA.

Take care.

Link to comment
Share on other sites
teitei Rookie
teitei
  • Author
Posted
I just bought some gluten free waffles for the first time a month ago (after being diagnosed in March 2009). I purchased som Kellog's Eggo syrup. It was AWESOME! It says right on the bottle it's gluten free, too!

Wow, I have to hunt that one down!

Many thanks!

Link to comment
Share on other sites

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      125,742
    • Most Online (within 30 mins)
      7,748
    LindaSW
    Newest Member
    LindaSW
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      120.8k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Patty harrigan
      Passing out

      By Patty harrigan · Posted

      That’s exactly what happens to me. I have been unconscious twice, vomiting afterwards for up to 9 hours and then the bone breaking chills start. I have never vomited while unconscious, thank god.  It’s an unusual presentation and my doctors were reluctant to think it was due to gluten ingestion. However, I know it was gluten as both times it happened within 2-2.5 hrs of eating. I no longer eat food that I haven’t prepared myself and it’s been 6 yrs since it happened.  I was behind the wheel once and was lucky to get off the road before I went out. I feel, and all my doctors reluctantly agree, that it’s a vasovagal reaction. If I can lay down it seems I don’t pass out but I still vomit and get the chills. It’s terrifying to say the least. I could have killed myself or others. I’m as strict as I can be for that reason. 
    • trents
      Please help me understand my Celiac Gene Restuls, thank you.

      By trents · Posted

      I assume you were on antibiotics for the E-coli infection? C-diff almost always is the result of prolonged and/or repeated antibiotic treatment. And there is a growing consensus that celiac disease is connected with gut dysbiosis which in turn is likely connected with first world overuse of antibiotics, preservatives and carbohydrate intensive/low nutrient diets. We are wrecking our gut microbiomes and those with genetic potential for celiac disease are reaping the fruit of it.  Can you repost post those antibody test scores but this time include the ranges for positive vs. negative. Each lab uses their own scale for these. There is no industry standard yet. Recently revised "gluten challenge" guidelines recommend the daily consumption of at least 10g of gluten (about the amount in 4-6 slices of wheat bread) for at least two weeks leading up to the antibody testing blood draw. To be sure, I would extend that to four weeks. Sadly, many practitioners neglect to (or don't know to) inform their patients of this before testing and so much testing done results in unclear outcomes. In your original post you mentioned lab analysis done from a colonoscopy. Colonoscopies cannot be used to diagnose celiac disease because they cannot get into the small bowel from the bottom end. Celiac disease causes damage to the lining of the small bowel which is accessed by an endoscopy. They take biopsies and send them to a lab for microscopic analysis.
    • Scott Adams
      Please help me understand my Celiac Gene Restuls, thank you.

      By Scott Adams · Posted

      A simple blood test should be done, and is usually the first step in diagnosing celiac disease. To do this you need to be eating lots of gluten daily for 6-8 weeks before doing the test. This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease. One test that always needs to be done is the IgA Levels/Deficiency Test (often called "Total IGA") because some people are naturally IGA deficient, and if this is the case, then certain blood tests for celiac disease might be false-negative, and other types of tests need to be done to make an accurate diagnosis. The article includes the "Mayo Clinic Protocol," which is the best overall protocol for results to be ~98% accurate.    
    • Sking
      Please help me understand my Celiac Gene Restuls, thank you.

      By Sking · Posted

      Trents,  Thank you for the informative information. It's interesting that you suggested an infection or something 'triggers' celiac disease. I have been wondering if this happened because I was hospitalized with E-Coli last December and then hospitalized in June with C-Diff. So, they did do the Antibody Testing but never told me anything about needing to prep by eating a good amount of gluten for several weeks prior. My doctor thinks we would have to re-test as she isn't sure the results were entirely accurate. I did not 'abstain' from gluten but I didn't know I was supposed to purposely eat a certaim amount of gluten for 6 weeks prior. They failed to tell me this before I got the blood test. Here are the results of my antibody testing from September: Deamidated Gliadin Abs, IgG: 27 t-Transglutaminase (tTG) IgA: 3 Endomysial Antibody IgA: Negative Immunoglobulin A, Qn, Serum: 111   Thanks for any input, I appreciate this site.
    • Sking
      Please help me understand my Celiac Gene Restuls, thank you.

      By Sking · Posted

      Hi Scott, I really appreciate you already welcoming me and answering my questions. I (very strangely) came down with C-Diff in June of this past year. It did a number on my body. It took several months for me to get back to normal. Because of this, they followed up with a Colonoscopy and during the colonoscopy, they took a biopsy. The results of that colon biopsy were: colonic mucosa with patchy prominence of intraepithelial lymphocytes noted When those results came back, my doctor suggested doing this gene test to start with. The only symptom I am having is lighter color stools that often float. I wondered though if that is attributed to chia seeds, fiber supplements, and other things in my diet. Other than that, I do not have any symptoms of celiac. I do realize that I could have it without symptoms. I am wondering what my doctor will suggest is the next step towards trying to see if I have it. Thank you for your time.
×
×
  • Create New...