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Gluten In Rice Milk? Other Problems
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3 posts in this topic

I've been trying to use Rice Dream Rice Drink instead of cow's milk or soy milk wirh rice chex in the morning, or with Carnation instant breakfast at dinner (which I now know to stay away from). When I do I have problems in AM, then am ok, then problems pm, then ok.

Hidden on the back of the box (other flavors list this under ingredients so I haven't tried them) are the words "contains gluten from barley protein at less than 0.002%." Is that enough to bother?

My ELab results were "thumbs down" for gluten, dairy, egg, and yeast. I switched to rice drink rather than soy milk because I thought that bothered me. Fiber seems to bother me, and for some reason sugar really bothers. I can have Lifestream/Nature's Path Buckwheat Wildberry Toaster waffles (gluten, dairy, yeast, and egg free)(taste okay) with margarine and am ok. With syrup I have problems. Jello is bad. Jelly beans bad. Honey ham seems to bother. Etc.

If anyone has problems with soy products or sweets your comments would be appreciated. Rice Chex lists sugar as #2 ingredient even though they are not sweet.

re: eggs

Am going to try cornbread again, I've been shying away from corn products while I sort other things out. Not sure whether to use an egg or not. One piece of cornbread would be 1/9 of an egg, about the same as a couple Gluten Free Pantry chocolate chip cookies (not bad) which didn't seem to bother. Try it and see?

I guess this post is about as confused as I am. Losing eggs, yeast, and dairy really made things tough - no more bread or rolls. If I can save corn it will be a big plus.

If you are on a low budget I plan to post a good leftover chicken over rice recipe in the food forum tomorrow. One cup of diced chicken is enough for me and mom for dinner.

Talk to you folks later.

Phil

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You betcha that's enough to bother! That is all it takes to cause a reaction in me. I have had to quit eating all processed cereals because even that little bit does me in. Instead of an egg, try 1 Tbsp of ground flax mixed with 3 Tbsp of water, set aside to thicken for a minute. I use it in my pancakes, and it works just great! Also, the rice chex I used to eat listed malt flavoring, which is a barley product, in the ingredients.

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If anyone has problems with soy products or sweets your comments would be appreciated.

Hi Phil,

I am allergic to soy, so I don't use soy milk anymore for myself. At the doctor insistance I bought some for my kids. The doctor did warn me that they might be soy intolerant as well as gluten and dairy. One out of three of my kids gets a bad stomachache after drinking the soy milk. By the third day he was rolling on the floor in pain and couldn't go to school. It wore him out and he ended up taking a three hour nap! For a 7 year old this is a big deal! ;) So no more soy milk for him. He does okay on smaller amounts of soy. Like the soy lecithin and soybean oil in products and the soy flour in the gluten-free pretzels. But the soy milk was just too much for him.

You should try to find a rice milk that does not use barley in the processing. Rice Dream is a no-no for us, but I have used Pacific brand. We prefer Blue Diamond Almond Breeze. It tastes great and we use the plain flavored for our cereal and the chocolate for drinking. I recommend that you skip the vanilla flavored it just doesn't taste right. I do hope you feel better.

There are lots of substitutes for eggs when cooking. I would suggest trying those before using eggs. At least for a while and let your self heal. You may someday be able to tolerate eggs and yeast again. There are some other "raising agents" that can be used instead of yeast also. Here is a good

article on yeast free baking .

God bless,

Mariann

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