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Need Help Finding Safe Brands


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#1 bisja

 
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Posted 30 August 2013 - 08:38 AM

Hi everyone well I have been gluten free now for over three years. I can not eat what many others can. Chex Glutino pretzels etc. etc. etc. now whether it is the amount of gluten or preservatives I have no idea, I also eat no dairy. I have decided it is time for me to start baking and making as much of my things as possible.

What I would like to know and get your thoughts on are, what flours have you all used that you had no reactions to from cross contamination? Rice flours, potato flours etc. What brand did you buy where did you buy it at etc. I live in a small community so I may have to order online, or drive about 85 miles to a bigger town, which is ok.  I just need to know brands that people seem to have good luck with eating, also am looking for good bread and muffin recipes.


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#2 dilettantesteph

 
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Posted 31 August 2013 - 06:21 AM

This post might help you: http://celiacdisease...read-Brands.htm

She says that Glutino tests to make sure that their products test to under 20 ppm.  That doesn't mean that they contain that amount of gluten.  They could contain none, but they could contain under that amount.  Some of the other companies test to lower levels.  To start, I would try some of those products to see if you can tolerate them.  If not, then you may have problems with flours as well from companies like that.  An option is to buy whole grains, sort them to remove any grains that don't belong, and grind them into flour yourself.  You could also wash them to remove any possible residue that might be present from any contaminating grains that you might find.

 

Another option is to stick with produce, unprocessed meats and rice.  Maybe small amounts of baked goods from companies that test to 5 ppm would work out.  I hope you find some good options.


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#3 kareng

 
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Posted 31 August 2013 - 06:37 AM

This post might help you: http://www.celiac.co...ng-safe-brands/
She says that Glutino tests to make sure that their products test to under 20 ppm.  That doesn't mean that they contain that amount of gluten.  They could contain none, but they could contain under that amount.  Some of the other companies test to lower levels.  To start, I would try some of those products to see if you can tolerate them.  If not, then you may have problems with flours as well from companies like that.  An option is to buy whole grains, sort them to remove any grains that don't belong, and grind them into flour yourself.  You could also wash them to remove any possible residue that might be present from any contaminating grains that you might find.
 
Another option is to stick with produce, unprocessed meats and rice.  Maybe small amounts of baked goods from companies that test to 5 ppm would work out.  I hope you find some good options.


Hey, Steph! I think your link didn't work? :)
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#4 kenlove

 
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Posted 31 August 2013 - 02:52 PM

if your bigger town has an Indian community, they use  chickpea flour called channa bessan and  split pea flour  Dal. These have never given me any problems. Sometimes you can find millet flour too.  Google Bobs Redmill to see the gluten free flours they have too. -- I can't do dairy either and use coconut milk or almond milk. Good luck

Hi everyone well I have been gluten free now for over three years. I can not eat what many others can. Chex Glutino pretzels etc. etc. etc. now whether it is the amount of gluten or preservatives I have no idea, I also eat no dairy. I have decided it is time for me to start baking and making as much of my things as possible.

What I would like to know and get your thoughts on are, what flours have you all used that you had no reactions to from cross contamination? Rice flours, potato flours etc. What brand did you buy where did you buy it at etc. I live in a small community so I may have to order online, or drive about 85 miles to a bigger town, which is ok.  I just need to know brands that people seem to have good luck with eating, also am looking for good bread and muffin recipes.


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#5 IrishHeart

 
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Posted 31 August 2013 - 04:32 PM

 

What I would like to know and get your thoughts on are, what flours have you all used that you had no reactions to from cross contamination? Rice flours, potato flours etc. What brand did you buy where did you buy it at etc. I live in a small community so I may have to order online

 

 

 

Like Ken, I am a big fan of coconut milk. 

 

I get many things from nuts.com. 

 

Never had a single problem from anything that comes from their G F section.

 

for oats, I use 

 

http://www.glutenfreeoats.com/

 

 

 

Also, my friend who owns a G F bakery sources her  starches and flours from Thailand. No problems.


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"Life is not the way it's supposed to be. It's the way it is. The way we cope with it makes the difference." Virginia Satir

"The strongest of all warriors are these two - time and patience." Leo Tolstoy

"If you want to lift yourself up, lift up someone else" Booker T. Washington

“If idiots could fly, the sky would be like an airport.”― Laura Davenport 

"Do or do not. There is no try. "-  Yoda.

"LTES"  Gem 2014

 

Misdiagnosed for 25+ years; Finally Diagnosed with Celiac  11/01/10.  Double DQ2 genes. This thing tried to kill me. I view Celiac as a fire breathing dragon --and I have run my sword right through his throat.
I. Win. bliss-smiley-emoticon.gif


#6 dilettantesteph

 
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Posted 01 September 2013 - 06:02 AM

Thanks Kareng!  I fixed it.


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#7 answerseeker

 
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Posted 01 September 2013 - 02:57 PM

I cannot eat processed gluten free products either. For some reason Glutino is the worst for me even though they are safe. Must be something in it. Anyway I can tolerate Pamela's mixes and Enjoy Life cookies. Once in a while I make a pizza with Pamela's and don't have any problems with it. It is listed as less than 5ppm so it is on the lower side.

I think Pamela's has a muffin mix too
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Lori age 40

 

GERD diagnosed Feb 2012

acute adult onset asthma diagnosed April 2012

celiac diagnosis July 2013

osteopenia Sept 2013

Dysautonomia: POTS (autonomic nervous system dysfunction)

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#8 dilettantesteph

 
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Posted 02 September 2013 - 05:53 AM

You could also try just eating less of the processed item.  The ppm is a concentration, and when they talk about amount that initiates a gluten reaction, they talk about amount per day.  It is thought to be dose dependent.


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#9 answerseeker

 
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Posted 02 September 2013 - 07:22 AM

Oh good to know. I was having some issues the other day. I ate a gluten-free cereal bar, 2 gluten-free cookies with my tea, and a gluten-free bun with my bratwurst for dinner lol. No wonder
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Lori age 40

 

GERD diagnosed Feb 2012

acute adult onset asthma diagnosed April 2012

celiac diagnosis July 2013

osteopenia Sept 2013

Dysautonomia: POTS (autonomic nervous system dysfunction)

DQ2 Gene


#10 bisja

 
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Posted 02 September 2013 - 01:05 PM

Thanks all, does anyone use a certain brand of rice flour or potato flour  ?


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#11 IrishHeart

 
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Posted 02 September 2013 - 01:32 PM

As I mentioned, I use nuts.com  Gluten free flours 

 

http://www.nuts.com/...ten-free-flour/

 

I have also used Bob's Red Mill and Authentic Foods flours without a problem.


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"Life is not the way it's supposed to be. It's the way it is. The way we cope with it makes the difference." Virginia Satir

"The strongest of all warriors are these two - time and patience." Leo Tolstoy

"If you want to lift yourself up, lift up someone else" Booker T. Washington

“If idiots could fly, the sky would be like an airport.”― Laura Davenport 

"Do or do not. There is no try. "-  Yoda.

"LTES"  Gem 2014

 

Misdiagnosed for 25+ years; Finally Diagnosed with Celiac  11/01/10.  Double DQ2 genes. This thing tried to kill me. I view Celiac as a fire breathing dragon --and I have run my sword right through his throat.
I. Win. bliss-smiley-emoticon.gif


#12 bisja

 
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Posted 02 September 2013 - 02:45 PM

As I mentioned, I use nuts.com  Gluten free flours 

 

http://www.nuts.com/...ten-free-flour/

 

I have also used Bob's Red Mill and Authentic Foods flours without a problem.

 

For some reason I can not connect to this site, I am getting a "failure to connect"  I am having no problems with any other site so maybe  they are having problems.


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#13 IrishHeart

 
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Posted 02 September 2013 - 03:26 PM

For some reason I can not connect to this site, I am getting a "failure to connect"  I am having no problems with any other site so maybe  they are having problems.

 

hmmmm.. :unsure:  I do not know why, hon.,...I just clicked on it and it connected just fine.

 

Maybe something with your computer?

 

try typing in  www.nuts.com?


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"Life is not the way it's supposed to be. It's the way it is. The way we cope with it makes the difference." Virginia Satir

"The strongest of all warriors are these two - time and patience." Leo Tolstoy

"If you want to lift yourself up, lift up someone else" Booker T. Washington

“If idiots could fly, the sky would be like an airport.”― Laura Davenport 

"Do or do not. There is no try. "-  Yoda.

"LTES"  Gem 2014

 

Misdiagnosed for 25+ years; Finally Diagnosed with Celiac  11/01/10.  Double DQ2 genes. This thing tried to kill me. I view Celiac as a fire breathing dragon --and I have run my sword right through his throat.
I. Win. bliss-smiley-emoticon.gif


#14 kareng

 
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Posted 02 September 2013 - 03:36 PM

The links Works for me
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santa-dance.gif

 

Once again, we come to the Holiday Season, a deeply religious time that each of us observes, in his own way, by going to the mall of his choice. - Dave Barry
 
“The main reason Santa is so jolly is because he knows where all the bad girls live.”  - George Carlin
 
“One can never have enough socks," said Dumbledore. "Another Christmas has come and gone and I didn't get a single pair. People will insist on giving me books.”  - J.K. Rowling, Harry Potter and The Sorcerer's Stone
 
 
 
 
 

 


#15 bisja

 
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Posted 02 September 2013 - 06:08 PM

wow its letting me in now (nuts.com)  thank you what a great variety!  Am going to give some a try and try my hand at baking gluten-free.


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