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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1 reply to this topic
#1
emcmaster
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Posted 29 August 2006 - 11:10 AM
ELIZABETH
gluten-free (04.17.2006)
corn-free (03.27.2007)
xanthan gum-free
gluten-free (04.17.2006)
corn-free (03.27.2007)
xanthan gum-free
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#2
kabowman
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Posted 29 August 2006 - 11:24 AM
It could be anything - soy, corn, dairy? I haven't found any that I can make that don't include ingredients I can eat.
-Kate
gluten-free since July 2004
Other Intolerances:
Strawberries and Banannas (2007)
Nitrates (April 2006)
Yeast (which includes all vinegar so no condiments) (Oct. 2004)
Peanuts (Nov. 2004)
Soy (Oct. 2004)
Almonds (Sept. 2004)
Corn (Sept. 2004)
Lactose/Casein (1999)
gluten-free since July 2004
Other Intolerances:
Strawberries and Banannas (2007)
Nitrates (April 2006)
Yeast (which includes all vinegar so no condiments) (Oct. 2004)
Peanuts (Nov. 2004)
Soy (Oct. 2004)
Almonds (Sept. 2004)
Corn (Sept. 2004)
Lactose/Casein (1999)
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