Sauces, Spices, and Condiments
There is always a certain level of gluten present in sauces, spices, and condiments in most cases. However, several individuals overlook the presence of gluten in spiced, sauces, or condiments. Please note that most of the spices, condiments or sauces are gluten-free naturally. Unfortunately, some ingredients are added to them as flavor enhancers, emulsifiers, and stabilizers.
Some examples of ingredients that contain gluten added to sauces, spices, and condiments are wheat flour, malt, modified food starch, and maltodextrin. Some of the gluten-free spices, condiments, and sauces are coconut aminos, tamari, white vinegar, apple cider vinegar, and distilled vinegar.
Coconut aminos are generally known to contain a reduced salt content compared to soy sauce. Besides, consuming high amounts of salt can lead to an increased risk of heart attack, high blood pressure, and stroke. Hence, using coconut aminos may be advisable due to low salt content.
Tamari adds a form of uniqueness to flavor in everyday meals. Aside from the flavoring benefit, there are health benefits of consuming tamari. It provides manganese, protein, and vitamin B3. Apple cider vinegar doesn’t have any form of gluten and may help in weight loss, boost skin health, and help lower blood sugar.
Some of the spices that should be reviewed are tomato sauce, salsa, rice vinegar, marinades, salad dressing, mayonnaise, relish and pickles, ketchup, and mustard. Other significant examples are pasta sauce, gravy and stuffing mixes, and more. It may be advisable to avoid consuming spices like malt vinegar and wheat-based soy sauce, and teriyaki sauce.