Being gluten free brings with it many challenges. One of the challenges is that gluten can sneak into foods in very unlikely places. One of these places are in spices and natural flavors. It is a constant vigilance with checking labels to ensure what you are purchasing is safe for you and your family. One of the ways I use to make it a little easier is to make a lot of things from scratch and whenever possible with ingredients I have grow in in my garden. Some of the things I make are soups, breads, desserts, and spice mixes.
When I went off gluten, I soon discovered I reacted even more severely to MSG. This meant even more vigilance. I also had to learn alternate names for MSG and discovered that if a mixture was added to a product, it did not have to say the product had MSG in it, because they did not add MSG specifically. One of the spices I discovered that said they had “no added MSG” but in reality contain MSG in it was Lowry’s season salt. The MSG hides in the chicken bouillon. So I set out to find a recipe for this seasoning. We usually only use it at Christmas time when we make our version of gluten free Chex mix. (recipe to be found in our upcoming holiday guide, stay tuned for more info on this). Although our recipe does not have any chicken flavoring in it, my family likes it better than the Lowry’s. May you find enjoyment in making your own spice blends as well. It is really easy. You can take your favorite dried herb/spice (either one you grew and dehydrate yourself or one you know is from a gluten free source) or a mix of herbs/spices and blend them to your liking. You may add salt if you want a flavored salt, or just use the herbs/spices as a spice blend. I always recommend organic whenever possible and sea salt over ordinary table salt. It provides more minerals and nutrients.