These are very tricky – so please, please be careful! We were unknowingly eating gluten in Worcestershire Sauce for several months. And now that I read labels – I’m shocked how often a company changes their labeling (or recipe) – shocking, I tell you!! Read the labels.
- Mustard – usually ok
- Ketchup – usually ok
- Relish – usually ok
- Pickles – ok
- Salt & Pepper – ok
- Spices/ Herbs, dried or fresh, – in their pure form – ok
- Tarter Sauce / Fish Sauce / Oyster Sauce - usually ok
- Vinegar is okay because of the distilling process, Except for malt vinegars. Any malt vinegar or flavoring usually comes from malt barley (which has gluten in it).
- Mayonnaise – usually ok
- Onion Soup Mix - usually ok – I recommend you get a gluten free version and try a few tablespoons in place of worcestershire.
- Pasta Sauce - Tomato based – usually ok
- BBQ Sauce - warning!! Watch the labels carefully!
- Meat rubs & marinades – warning!! Watch labels carefully. I stick to Club House, or those produced by Kraft as they have a very open policy on declaring sources of wheat.
- Salad Dressings – warning!! Watch labels carefully.
- Dips – for bread/ veggies/ chips – warning!! Watch labels carefully!
- Bouillon / oxo / Soup Base / Gravy Thickeners – contains gluten – in rare cases you can find a gluten-free one. I use a gluten free chicken bouillon that I purchase at my grocery store. Read the label carefully!
- Pasta Sauce – Cream – based – usually contain gluten.
- Soy Sauce - contains gluten – the only one we’ve found to be gluten free is No Name from Loblaw’s.
- Worcestershire - contains gluten – unfortunately this contains gluten IF manufactured in Canada. The counterpart from the USA is gluten-free. I’ve found a good combination of soy sauce and dry onion soup mix that flavors most dishes when worcestershire is removed. I dont even miss cooking with it any longer!