One of the things people ask me the most about eating is, “is there really gluten in condiments?”

Yes, sadly, there is. More often than not, wheat is used as a filler, binder and (I suppose) just for good measure. I also see a lot of barley malt, which is made from barley and therefore gluten containing, as well.

Add to it the arduous task of finding them free from high fructose corn syrup, artificial ingredients and (for our family) pineapple and you just might be eating that burger plain.

I have recently been privileged enough to get to try @batchno2 sauces. I have to admit, I thought eh, it’s catchup and mustard… what could be so great? Until I tried them. Not only are they naturally gluten free, made with only good ingredients and a local company, but they are also FANTASTIC. Seriously.

The tomato catsup reminds me of a snappy bbq sauce. It was so good that I used it as dressing on my sons salad. Don’t be too grossed out, he eats bbq sauce on everything and since he’s allergic to dairy, it cuts out all of the dressings he would otherwise enjoy. BTW, he loved it so much, he ate it all! (sadly, I didn’t get a photo before he dig in but he ate it again, the next night, on his burger) This won’t last long in our house!


Then I tried the ballpark mustard on a hotdog. It’s amazing how enjoyable mustard can be without all of the extra sugars and the addition of some turmeric.  Sadly, I have not previously been a big mustard fan. But I have now tried their whole grain mustard and I’m convinced that I can eat it on just about anything. If you are a little daring, you will find that their purple pride mustard is the perfect pairing for wine, cheese and gluten free crackers.

 

I love their commitment to healthy ingredients, vegan and gluten free statements of faith and omission of “the cheap stuff”. Give Batch No 2 a try! 

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