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

B-b-q Sauce

Guest imsohungry

By Guest imsohungry
in Gluten-Free Foods, Products, Shopping & Medications

Recommended Posts

Guest imsohungry
Guest imsohungry
Posted

Hey everyone!

I made gluten-free BBQ the other night for dinner using original Bull's Eye by Kraft. My hubby really thought it was gross. I've done several searches for BBQ sauces, but I was wondering if any of you have favorites that you could recommend.

We kind of like BBQ sauce with a little more of a vinigar "kick" than what that brand provides. Neither of us is used to super thick/dark sauce. :rolleyes: ...picky, picky, picky ;)

Could I get some suggestions from you all? Much appreciated! -Julie

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

Celiac.com Sponsor (A8-M):


Guest gfinnebraska
Guest gfinnebraska
Posted

LOL ~ there is another thread about bbq sauce that must have been written the same time as yours. Here is what I told her... I use KC Masterpiece Original. Make sure it is the original flavor... LAST time I checked it was fine. Some of the other flavors have gluten. I use this bbq all the time with no side effects. I think it has an excellent flavor, but that is me!! :) You will have to let me know what you think. Hope this helps!!! ;)

KaitiUSA Enthusiast
KaitiUSA
Posted

I use the Honey BBQ by Kraft...that's pretty much the only kind I eat.

Guest imsohungry
Guest imsohungry
Posted

Thanks a lot. I have to laugh at my hubby. The other night I made BBQ pork roast, and he really didn't like the sauce I used...so, he "fixed" it. :blink:

Please note: my hubby knows nothing about making BBQ sauce, but nonetheless, he made his own "concoction" of ingrediants :rolleyes: ...and then dipped the roast in it! (good grief!)

I'm trying to avoid having the hubby dig in the fridge and cabnits looking for that "special ingredient." (and ruining another roast). :rolleyes:

Take care all. -Julie ;)

Canadian Karen Community Regular
Canadian Karen
Posted

I use Kraft exclusively and extensively!!! They have a great selection of bbq sauces too!

Karen

angel-jd1 Community Regular
angel-jd1
Posted

I like sweet baby rays the best!!

Bone suckin sauce is also good for things like pork chips on the grill.

-Jessica :rolleyes:

Guest imsohungry
Guest imsohungry
Posted

You guys are great! Thank you for your suggestions. :)

My hubby decided tonight to buy the sauce by the "color"...he likes the lighter/thinner sauce...good grief...a man and his BBQ :rolleyes:

So, we bought a brand called Williamson Brothers sauce. It listed its ingrediants plainly and I called to make sure that the "spices" didn't contain gluten and she said that it didn't. So...I guess we'll give this a try.

If this doesn't work (or I get sick feeling), we'll go back to sampling other brands of Kraft....there is a whole variety of Kraft that I noticed tonight in Wal-Mart ;)

Well ladies...I appreciate your feedback. B) -Julie

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

Celiac.com Sponsor (A8-M):


Guest nini
Guest nini
Posted

I work right next to Williamson Brother's Restaurant and they assured me that the sauce was safe, it's really good sauce, but I also really really like Annie's Naturals Smoky Maple BBQ sauce. Several of Annie's bbq sauces are labeled gluten-free... there are a few that aren't though, so make sure you look for the gluten free label if you buy Annie's.

Guest barbara3675
Guest barbara3675
Posted

I own a restaurant and sell a case of baby back ribs most weeks. I wouldn't think of letting anything but Sweet Baby Ray's BBQ Sauce touch my ribs and it is gluten-free.....it is part of the reason that people come here and that they tell others about our ribs---the other is that they are so tender that they fall off the bone. I buy the sauce by the gallon/case. I could work for them promoting their sauce, I think it is so great. Barbara

cdford Contributor
cdford
Posted

Okay, Barbara, where do you live (and work)???

I like Sonny's Barbeque's Sweet Sauce. I just e-mailed them to reverify that it is still gluten-free. We also use Kraft Honey BBQ. If you like the stronger vinegar flavor, Williamson is probably more to your liking.

jknnej Collaborator
jknnej
Posted

Annie's is no longer gluten-free. I am so sad!

I guess distilled vinegar doesn't bother me after all b/c it is in Annie's and I use it normally...or maybe that's why I don't feel good-lol.

In any case I will have to try the Kraft....

gf4life Enthusiast
gf4life
Posted

I have to put in another vote for Sweet Baby Ray's. It is my favorite. Anytime I try something different I mentally compare the two and nothing beats Sweet Baby Ray's. My husband eats all the reject sauces at our house. He's not picky! :rolleyes:

God bless,

Mariann

jknnej Collaborator
jknnej
Posted

I am SO confused.

I just went to the store.

Kraft Honey BBQ has REGULAR vinegar, not distilled in it.

How is this considered safe?

Yet a lot of people here use it?

I bought Sweet Baby Ray's Hickory.

Has anyone used this and knows it to be safe?

Thanks,

Jennifer

KaitiUSA Enthusiast
KaitiUSA
Posted

Kraft is one of the brands that does not hide anything on labels. If it contains wheat,rye,barley, oats in any way shape or form then it will say wheat,rye,barley,oats.

Vinegar is not always a no no for celiacs...it just depends on the kind of vinegar

Guest barbara3675
Guest barbara3675
Posted

I live and work in Conover, Wisconsin....and the ribs are on the menu every day we are open. Come on in. On Saturdays, they are served with with free onion rings which of course have gluten in them!!!! Sorry, but the ribs are gluten-free. Barbara

Guest nini
Guest nini
Posted

I have to come back here and retract my recommendation for Annie's Naturals BBQ sauces... They are NO LONGER GLUTEN FREE. This was verified yesterday 5/20/05 by telephone and on their website. Evidently someone somewhere decided that this product needed to be improved on by adding gluten. I have e-mailed the company a letter stating my disappointment, and would ask that any one else who has enjoyed Annie's sauces consider doing this too. I asked in my letter that they PLEASE try to refrain from "IMPROVING" any more of their currently gluten-free products to the point that they would no longer be gluten-free.

cdford Contributor
cdford
Posted

Sorry, Barb, but Wisconsin is a little far for this Georgia girl to travel...even for ribs. If I ever get that way, I'll look you up.

Sonny's now has gluten. What a bummer. I really liked their sweet sauce.

jknnej Collaborator
jknnej
Posted

I'm supposed to use Sweet Baby Rays Hickory BBQ sauce tonight. Can you guys confirm for me that it is still gluten-free?

Thanks, Jennifer

PS I will be writing a letter to Annie's!

gf4life Enthusiast
gf4life
Posted

Last I checked (last year) ALL of Sweet Baby Ray's BBQ sauces were gluten-free. They still should be.

God bless,

Mariann

tarnalberry Community Regular
tarnalberry
Posted

"Bone Suckin' Sauce" is gluten-free and tasty.

  • 2 weeks later...
jknnej Collaborator
jknnej
Posted

I won't eat the Sweet Baby Ray's unless someone here confirms they have eaten it and been fine VERY RECENTLY for a few reasons:

1. It has listed modified food starch, caramel coloring, and many other questionable ingredients.

2. the gluten-free list says it was verified a while back and not recently

3. The people at the company won't call me back and I've called 3 times

I have a bottle of Annie's gluten-free that is the last ones on the store shelf. AFter that I will try kraft.

angel-jd1 Community Regular
angel-jd1
Posted

I eat sweet baby ray's all the time. I had some just the other day with no issues. LOVE IT!!

-Jessica :rolleyes:

gf4life Enthusiast
gf4life
Posted

I had some on Saturday on some chicken, and we eat it all the time. No problems here, and I an VERY sensitive to the slightest amount of gluten.

God bless,

Mariann

nobeer4me Apprentice
nobeer4me
Posted

There is a place near us called "Red River BBQ". They make thier own BBQ sause, which they also bottle and sell. It is gluten-free and quite tasty too!

Archived

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

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. trents
      - trents replied to MI-Hoosier's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      3

      Test uncertainty

      To put this in perspective, most recent pretest "gluten challenge" guidelines for those having already been eating reduced gluten or gluten free for a significant time period is the daily consumption of 10g of gluten (about the amount in 4-6 slices of wheat bread) for a minimum of two weeks leading up to the day of testing (antibody or biopsy). And I would...
    2. MI-Hoosier
      - MI-Hoosier replied to MI-Hoosier's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      3

      Test uncertainty

      Thank you for the response and article. I was placed on the Mediterranean diet and been on that now for about 3 weeks. While not gluten free I am eating very little bread or anything with gluten ie a slice of whole wheat bread every couple days so assume that would cause issues now with a biopsy. With the condition my liver is in I am unsure moving back...
    3. trents
      - trents replied to MI-Hoosier's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      3

      Test uncertainty

      Welcome to the forum, @MI-Hoosier! You are operating on a misconception about your "mixed" test results. You only had two celiac disease diagnostic tests run out of six that could have been ordered if your doctor had opted for a complete celiac panel. It is perfectly normal to not test positive for all possible celiac disease diagnostic tests. That is...
    4. MI-Hoosier
      - MI-Hoosier posted a topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      3

      Test uncertainty

      Hi, I was recently diagnosed with stage 3 NASH and doctor is concerned something is caused my disease to progress quicker than they would expect. During blood tests a celiac screen was pulled as my mom is a celiac. My ttg was a 49.4 (normal >15) but my endomysial antibody was negative. I have never had gluten symptoms and no issues with bread and am...
    5. Sunshine4
      - Sunshine4 replied to Sunshine4's topic in Related Issues & Disorders
      3

      Neurologic symptoms - Muscle Twitching and Hand Tremors

      Many apologies for somehow changing your first name Scott!
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      128,253
    • Most Online (within 30 mins)
      7,748
    MI-Hoosier
    Newest Member
    MI-Hoosier
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.1k
    • Total Posts
      70.8k
  • Celiac.com Sponsor (A22):



  • Who's Online (See full list)

  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • trents
      Test uncertainty

      By trents · Posted

      To put this in perspective, most recent pretest "gluten challenge" guidelines for those having already been eating reduced gluten or gluten free for a significant time period is the daily consumption of 10g of gluten (about the amount in 4-6 slices of wheat bread) for a minimum of two weeks leading up to the day of testing (antibody or biopsy). And I would certainly give it more than two weeks to ensure a valid test experience. Short answer: If it were me, yes, I would assume I have celiac disease and launch full bore into gluten-free eating. I think the tTG-IGA is reliable enough and your score is solid enough to make that a reasonable conclusion. Here is an article to help you get off to a good start. It's easy to achieve a reduced gluten free state but much more difficult to achieve consistency in truly gluten-free eating. Gluten is hidden in so many ways and found in so many food products where you would never expect to find it. For example, soy sauce and canned tomato soup (most canned soups, actually), pills, medications, health supplements. It can be disguised in terminology. And then there is the whole issue of cross contamination where foods that are naturally gluten free become contaminated with gluten incidentally in agricultural activities and manufacturing processes: Eating out at restaurants is a mine field for those with celiac disease because you don't know how food is handled back in the kitchen. Gluten free noodles boiled in the same water that was used for wheat noodles, eggs cooked on the same griddle that French toast was, etc.  
    • MI-Hoosier
      Test uncertainty

      By MI-Hoosier · Posted

      Thank you for the response and article. I was placed on the Mediterranean diet and been on that now for about 3 weeks. While not gluten free I am eating very little bread or anything with gluten ie a slice of whole wheat bread every couple days so assume that would cause issues now with a biopsy.  With the condition my liver is in I am unsure moving back to higher bread consumption is ideal.  In this scenario would my test results be enough to assume positive Celiac and just move forward gluten free?
    • trents
      Test uncertainty

      By trents · Posted

      Welcome to the forum, @MI-Hoosier! You are operating on a misconception about your "mixed" test results. You only had two celiac disease diagnostic tests run out of six that could have been ordered if your doctor had opted for a complete celiac panel. It is perfectly normal to not test positive for all possible celiac disease diagnostic tests. That is why there is more than one test option. It is the same way with other diagnostic testing procedures for many or most other diseases. Generally, when diagnosing a condition, a number of different tests are run and a diagnosis is arrived at by looking at the total body of evidence. The tTG-IGA test is the centerpiece of celiac disease blood antibody testing and the one most commonly ordered by doctors. You were strongly positive for that test. It was not an unequivocal result, IMO.  Having said that, it is standard procedure to confirm a positive celiac disease blood antibody test result with an endoscopy/biopsy which is still considered the gold standard of celiac disease diagnosis. Had your tTG-IGA been 150 or greater, your doctor many have opted out of the endoscopy/biopsy. The absence of GI distress in the celiac disease population is very common. We call them "silent celiacs". That can change as damage to the lining of the small bowel worsens. Elevated liver enzymes/liver stress is very common in the celiac population. About 18% of celiacs experience it. I was one of them. Persistently elevated liver enzymes over a period of years in the absence of other typical causes such as hepatitis and alcohol abuse was what eventually led to my celiac disease diagnosis. But it took thirteen years to get that figured out. Within three months of going gluten free my liver enzymes were back into normal range. Thank goodness, there is more awareness these days about the many long fingers of celiac disease that are not found in the classic category of GI distress. Today, there have been over 200 symptoms/medical conditions identified as connected to celiac disease. It is critical that you not begin a gluten free diet until your endoscopy/biopsy of the small bowel is over. Doing so before that procedure will invalidate it because it will allow healing of the small bowel lining to begin. Here is a link to an article covering celiac disease blood antibody testing:  
    • MI-Hoosier
      Test uncertainty

      By MI-Hoosier · Posted

      Hi,  I was recently diagnosed with stage 3 NASH and doctor is concerned something is caused my disease to progress quicker than they would expect.   During blood tests a celiac screen was pulled as my mom is a celiac. My ttg was a 49.4 (normal >15) but my endomysial antibody was negative. I have never had gluten symptoms and no issues with bread and am 54. Do I need a biopsy to rule celiac in or out with this mixed test? Any thoughts are appreciated.  
    • Sunshine4
      Neurologic symptoms - Muscle Twitching and Hand Tremors

      By Sunshine4 · Posted

      Many apologies for somehow changing your first name Scott! 
×
×
  • Create New...