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Intolerant To Xanthan Gum Or Another Baking Ingredient?
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2 posts in this topic

I added back rice in the form of rice flour and made brownies (gluten-free, dairy-free and low-fat as well) on Sunday. I had a bad reaction yesterday but feel 90% better today. Because this same thing happens every time I make brownies but not when I use rice flour for other things, like pancakes, I'm wondering if I'm intolerant to something else in the baking ingredients. I know it's not gluten that I'm somehow ingesting because my gluten reactions take at least a week to get over.

Does anyone have any experience with this? The brownies I made were in Carol Fenster's cooking healthy book... I'll post the ingredients later.

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It could be anything - soy, corn, dairy? I haven't found any that I can make that don't include ingredients I can eat.

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