Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

Ina Garten's Gluten Free Whole Grain Bread
0

4 posts in this topic

I am a huge fan of the Barefoot Contessa on the food network, and so I was really excited when I saw a display of Ina Garten's gluten free bread in my grocery store. The various whole grain varieties are baked in a gluten free facility. I bought the bread, but I haven't tried it quite yet--I freezed it to save it for later. You see, I have had anaphylactic reactions in the past to a certain ingredient in some baked products, and I'm not 100% certain, but I think it might be to arrowroot, and there is some arrowroot in this bread. I'm prepared to eat the bread with an epi-pen in one hand and a dose of benadryl in the other if it's as good as it looks. I'd do almost anything to taste Barefoot Contessa baked products, but if it's not that great, I don't want to risk it.

0

Share this post


Link to post
Share on other sites


Ads by Google:

Nicole, you're being illogical. You are saying it is worth the risk if it tastes good, but not worth the risk if it doesn't?

Since you don't know if arrowroot causes you an anaphylactic reaction, you ought to get tested for it. Anaphylactic reactions are caused by severe allergies, not intolerances. If arrowroot is the problem, a simple scratch test, while under a physicians care and being watched carefully is the right thing to do. NEVER purposely risk an anaphylactic reaction on your own!

You can do an elimination diet for intolerances, because those can make you pretty sick, but won't immediately kill you. You don't mess with severe allergies on your own. It is never worth the risk, whether it tastes good or not. Please don't do it!

0

Share this post


Link to post
Share on other sites

I'm in the middle of doing an elimination diet for intolerances, and I have found a few things that cause GI symptoms, migraines, etc. However, my doctor laughed at the idea of an arrowroot allergy because he'd never heard of it before. I did all of the scratch tests, but they never found the source. I just know a few foods that list "spices" have caused my throat to swell to the uncomfortable point of needing to go to the ER. The only inkling that I have that it could be arrowroot is that there's a taste that I've noticed in certain foods and my mom said, "I don't know arrowroot doesn't seem to be in many things--maybe it's that." The last time I had to go to the hospital with a closing throat, arrowroot was not listed in the ingredients of the food I was eating, only "spices." If I knew for sure what my allergy was, then I certainly wouldn't try it, but it would be nice to pin it down so I don't have to spend my life avoiding all foods that list "spices" as an ingredient (since that includes most foods).

0

Share this post


Link to post
Share on other sites

Nicole, arrowroot would not be in anything that says 'spices'. I had a terrible reaction to a food with 'spices' before, too, landing me in the hospital. It took a lot of effort to find out what those were. My store called the manufacturer, and they told her that those spices contained no common allergens. So, I called them myself, same result. I told them that I don't care if they are common allergens, since I must be allergic to one of them.

They said they'd call me back, and did the next day with the list. The spices contained peppers, and at that time I knew I was severely intolerant to the nightshades, including peppers. Now I know that it was likely the combination of spices, including the pepper, because all spices are extremely high in salicylates.

A few months later I figured out the gluten intolerance, and three months after that the other intolerances.

Please check out my links on lectins and salicylates. You may find that the spices are the problem, not the arrowroot.

I do react to arrowroot, too. But it isn't a severe reaction.

I say, now that I heard the whole story, you should be able to try that amazing bread without worry of an anaphylactic reaction. In this case I think your doctor is right, it is not likely the arrowroot.

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      104,115
    • Total Posts
      919,447
  • Topics

  • Posts

    • Well, you can probably get an apple or something.  You might be able to get someone to boil you some eggs.  But be careful of things like nuts that should be naturally gluten free.  They have almost always been soaked in a flavor solution that usually containes caramel coloring, "soy" (wheat) sauce and other aditives.  If I am really hungry and must eat in a Chinese restaurant, I order plain white rice and steamed vegetables.  But even so, you must monitor it carefully.  The rice sometimes has other substances added to give it a better texture, and very often the vegetables have in fact had "just a little bit" of soy sauce added.  To be fair, celiac disease is hardly ever found in East Asians, so understandably people are not tuned it to it.  Also, culturally, with the exception of fruits, it is generally thought that the flavor of foods needs to be enhanced, so it is had to find anything natural even in the "western" gorceries. Even in the western restaurants, be careful.  Fish and meat and often vegetables are usually pre-marinated. I will not even attempt to address the issue of cross-comtamination, since that is a whole higher order of things. I do know what I am talking about; I have celiac and have worked here for nearly 7 years.  
    • I'm glad I found these forums!  I will spend some more time this evening reading through them.  But I wanted to get my question out there just to see if anyone else might have answers quicker than I can sift through the forum for them.      I've been feeling terrible for about a year, and after an elimination diet last month, figured out that if nothing else, gluten/wheat is a problem.  After lots of research, I abandoned the elimination diet and added gluten back in, so that I could get tested for Celiac.   I was off gluten for 3 weeks, from mid-June until early July.  I've had it back in my diet for almost 3 weeks now.    My question is this: Since I was off gluten for 3 weeks, and now back on for almost 3, is that enough time on to yield a positive Celiac blood test, if that indeed is what I have?  All the research I've done says 4-6 weeks for a gluten challenge, but is that really necessary if I was only not eating it for 3 weeks?  I am desperate to get this testing done and over with.  I feel terrible all the time and getting through the day is a struggle.  My doctor ran allergy panels already and everything came back clear except for a mild wheat allergy.  So if nothing else, I'll have to give up wheat for sure at the end of all this.  I get the feeling she doesn't know a ton about Celiac though, so I'm doing a lot of the research on my own. Any advice or information would be so appreciated! 
    • Hi Michael, That's quite a spike in blood pressure!  I haven't tested that myself and don't want to if it means I have to eat gluten.  Blood pressure testing to identify food reactions is something that has come up before.  It sounds like it might be possible but I don't know how much study has been done on it.  Probably not much since it is such a simple, straight forward idea. Welcome to the forum!
    • Hi Megan, Did the doctor test you for celiac disease?  You really shouldn't go gluten-free until all the testing for celiac disease is completed.  It is a little odd for a doctor to tell you to go gluten-free for no reason IMHO.  Did he/she explain the reason for it? Personally, I have learned over the years what I can eat safely and what I can't.  Occasionally I get hit but it is rare.  Simplifying your diet is a good first step.  Avoiding processed foods for a while and dairy also is good.  I suggest any change you make last for a month at least. Then try the food again. If you are eating 100 random ingredients/foods each day it is hard to figure these things out.  If you reduce it to a much smaller number of foods then things become simpler. Welcome to the forum!
    • Finally, proof that non-celiac gluten sensitivity is real. ... for the 30 percent of consumers who choose to buy gluten-free products and the 41 percent of ... View the full article
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,154
    • Most Online
      1,763

    Newest Member
    calla84
    Joined