Looking For Non-Bob's Red Mill Products
Posted 17 June 2011 - 05:24 PM
I'm definitely super sensitive, but sometimes my reactions are subtle. I've heard from many that can't do Bob's Red Mill products (maybe a secondary oat sensitivity or who knows?), so you're the ones I'd like to hear from. I'd really like to make some tapioca flour cheese bread or be able to thicken gravy, but I'm not sure what to use as a trusted brand. Any ideas?
I'm specifically looking for grain-free starches: potato, tapioca, maybe even nut and bean flours.
Negative blood tests (following gluten light diet)
Still healing with time, harmony, and good food.
Posted 17 June 2011 - 06:21 PM
Posted 17 June 2011 - 06:22 PM
"Life is what happens while you're busy making other plans"
"When people show you who they are, believe them"--Maya Angelou
"Bloom where you are planted"--Bev
Posted 17 June 2011 - 07:06 PM
Food allergies to fish, seafood, tree nuts, aspartame(Equal),flax seed, and many drugs
Stomach issues since childhood
Hypoglycemia (low blood sugar) age 6-44
Diabetes age 44 to present now going back to Hypoglycemia since gluten free.
Diagnosed with Fibromyalgia in 2005 and it's gone now that I'm aspartame and gluten free. Hmmm
Celiac disease- negative test in 2009, positive tests in Nov. 2010
Gluten free started 11/08/2010
Genetic tests positive- DQ2, positive -DQ6 (?) negative- DQ8 11/15/2010
Posted 18 June 2011 - 12:34 AM
Posted 18 June 2011 - 12:38 AM
Posted 18 June 2011 - 05:05 AM
Posted 18 June 2011 - 06:37 PM
Gluten free November 2007
IgA Deficient, Neg Bloodwork, Double DQ2 Positive
Dietary and Genetic Diagnosis June 2, 2008
Soy free Jan 09
Posted 18 June 2011 - 10:13 PM
Nuts I get at anuts.com, but these are unshelled, so they take a bit of work to make into a flour-like consistency. I haven't bothered yet, honestly!
Beans, including chickpeas that I know are often used as a flour in Indian cuisine, I get from rancho gordo, also an online ordering place. I wash these with soap and water, though, multiple times, before using.
Tapioca you could make yourself if you can find some cassava root at the store, as this is the source for tapioca flour. However, if you are planning to use a lot of starch, you might not want to use the tapioca. Cassava has to be processed before it is edible, to rid it of certain toxins. However, even with processing, some toxins still remain that can affect our thyroid, specifically. If we use it periodically, it's okay, but I've read that in areas of the world where it is a staple food, there are very high levels of thyroid problems, goiter, etc...
Considering how many celiacs have issues with the thyroid, it might be worth some extra caution when dealing with tapioca, ya know?
If you wish to make potato or sweet potato starch from scratch, I just found a good looking way to do that today, actually! I haven't tried it, but it seems fairly straightforward.
Here's a link: http://homeschoolblo...moorefam/47426/
Gluten free since August 10, 2009.
21 years with undiagnosed Celiac Disease
23 years with undiagnosed sulfite sensitivity
25 years with undiagnosed mast cell activation disorder (MCAD)
Daughter: celiac and MCAD positive
Son: gluten intolerant
Father, brother: celiac positive
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