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    • Frequently Asked Questions About Celiac Disease   09/30/2015

      This FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE email alerts What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Store. For Additional Information: Subscribe to: Journal of Gluten Sensitivity

Really Confused

2 posts in this topic

I am in the process of figuring this all out. I went on an elimination diet and figured out that gluten was causing a whole spectrum of issues (I think).  My frustration is that when adding things back in, rice is giving me issues. Not the lack of nutrient white rice, but the better for you red and black. When I look at the premade gluten free items, most use rice flour or a rice base. I am doing well using almond or other nut flours, but few commercial things are made with those.


Is it common to be reactive to other grains? I am very lost as I have not been DX by a physician and am only guessing at this point what is happening. Prior to coming here I read scientific journals and medical journals to get a baseline knowledge. I now know "glutens" in various forms are in all not sure how to figure out which ones my body hates.


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Hi Harley


Welcome to the forum. Glad you've figured out that gluten is an issue. Have you been tested for Celiac?

Some people do indeed develop problems with other gluten-free grains like rice. It could be a temporary thing while your body is healing. For example, I have trouble digesting the "good" rices, like whole-grain brown rice, etc. And even too much white rice on its own can irritate things sometimes. I figure it's just too much fibre for my system to handle. Of course, that's just my experience.


I'd keep an eye on it (try a food journal if you're not already doing that), or try cutting out rice for a little while and see if it makes a difference.


In any case, even though other grains have their own type of "gluten" it's not the kind that Celiacs/Gluten Intolerant people react to.


Probably others here have better advice.


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