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

  • Announcements

    • admin

      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE Celiac.com email alerts What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

Reaction ... Result Of Baking With Wheat Flour
0

10 posts in this topic

In my 4 years since going gluten free I had only baked something (for my husband) with wheat flour one time. At that time I wore a mask and there was no problem. Last week he wanted a special dessert with wheat flour, so I figured I would make it but not wear a mask ... how could I get a reaction if I wasn't eating it...right? I was careful and the flour didn't seem to be flying around so I thought I was safe. The next day I had diarrhea for the whole morning. I was racking my brain trying to figure out where I had contacted gluten. Finally I realized that it must have been from inhaling some of the flour particles although at the time I didn't think there was a problem.

No more gluten baking for me, my husband will have to buy his desserts or make them himself or eat my gluten free goodies. :huh: I have started using my gluten free all-purpose flour blend when making my old recipes and they have all been coming out perfectly. :lol:

0

Share this post


Link to post
Share on other sites


Well, if there are no other reasons for you to have the big D --you aren't sick and you do not normally have it and you did not eat anything with gluten in it---then, why wouldn't there be a reason to suspect the wheat flour as your source of CC?

Makes sense to me! Guess there will be no more baking with gluten for you! :)

I honestly do not know how anyone can tell the difference anyway.

It's a psychological thing, I think. No one has ever noticed anything I make as being any less superbly yummy because it is gluten-free. :)

Tasty is tasty, no matter the flour.

0

Share this post


Link to post
Share on other sites

I made something once with wheat flour for my hubs/son shortly after I went gluten-free and I was sick for a few days. I have not been brave enough to try again, and quite honestly, everything I make is so good no one cares. ;)

0

Share this post


Link to post
Share on other sites

Well, if there are no other reasons for you to have the big D --you aren't sick and you do not normally have it and you did not eat anything with gluten in it---then, why wouldn't there be a reason to suspect the wheat flour as your source of CC?

Makes sense to me! Guess there will be no more baking with gluten for you! :)

I honestly do not know how anyone can tell the difference anyway.

It's a psychological thing, I think. No one has ever noticed anything I make as being any less superbly yummy because it is gluten-free. :)

Tasty is tasty, no matter the flour.

I agree - gluten free baking is as good as regular flour. I have been making all my old recipes with my all-purpose flour mix and everything has been turning out perfectly. I will try the recipe next time with my flour. My hubby told me that I had tried it before and it didn't work out but I don't remember if I did or not. But for sure no more cooking with wheat flour again. :rolleyes:

0

Share this post


Link to post
Share on other sites

Which brand or mix are you using? I made a disaster trying to do a regular soda bread recipe with Jules blend a while back. It was a mushy-on-the-inside brick. :lol:

0

Share this post


Link to post
Share on other sites

Which brand or mix are you using? I made a disaster trying to do a regular soda bread recipe with Jules blend a while back. It was a mushy-on-the-inside brick. :lol:

I mix my own and it was a recipe that Jules had posted when I first went gluten-free. I have been successful with everything I have attempted yet. Here it is ...

Nearly Normal Gluten-Free Flour Mix

Ingredients -

0

Share this post


Link to post
Share on other sites

Thanks so much. I'll have to figure out a sub for the potato starch because nightshades are not my friends right now. :huh:

0

Share this post


Link to post
Share on other sites

Thanks so much. I'll have to figure out a sub for the potato starch because nightshades are not my friends right now. :huh:

I would suggest to add more of the other starches to make up for the cup of potato starch.

0

Share this post


Link to post
Share on other sites

Thanks. I'll give that a go next time I'm inspired to bake. :)

0

Share this post


Link to post
Share on other sites

I had never been much of a bread or pasta eater until August when I received a bread machine for my birthday, and oh do I regret that! I baked 18 loaves of bread over the weekend, every kind of whole wheat/french bread I could find a recipe for. I did not eat all of that of course, but I did at least try some of every type I made. Between August and November I had multiple sinus infections last one resulting in a sinus headache lasting for 6 weeks, sinus surgery in November. December another sinus infection and this time he did a blood test for allergies and I came up on the low end of an allergy to wheat. Dr said "just don't overload your system and you will be fine" He lied. I fought depression (never before in my life was I ever depressed), fatigue, muscle aches and pretty much just felt like crap. Between Dec and Jan I went "sort of" gluten free, wasn't reading labels but didn't eat bread, crackers, fried chicken etc. Jan 15th I had chili and crackers, 16th I had pizza and 17th I finished off chili and crackers, 18th I woke up feeling like I had the flu and also had an enlarged lymph node under my arm but that afternoon the swelling and pain was all the way into my breast. Went to dr he put me on antibiotics and it cleared up. We decided that I probably should stay away from wheat even tho he said that none of the symptoms I had since August were related. Mammogram, ultra sound of breast was fine, stayed off ALL gluten until.... Feb 7th had a small snack bag of peanut butter crackers, 8th had a Whopper Jr, 9th had a philly cheesesteak sandwich that my boss bought me as a thank you for something I had done. 10th while at work felt my armpit start to burn and itch and by the time I got home I had a marble size lump. On a hunch I took benadryl all weekend, lump got smaller no problem i thought.

The lump was there all week but seemed to be clearing up, didn't hurt, burn, or itch. Sat my granddaughter and I baked bread and doggie treats, she did all the measuring, baking I was the supervisor. I didn't touch the wheat flour except once to show her how to measure (she's 8). I cleaned up and I was noticing off and on all day that my arm was hurting a bit and thought I would give the dr a call on Monday. Sunday I woke up in extreme pain, lump under arm had swollen to about 4" in length and I could feel it was very deep. No fever, but felt very sick I hurt from my chest bone to my back bone. Went to ER was admitted to hospital, surgery Sunday evening, spent entire week in hospital. The doctors there did not do any type of allergy testing and seem unsure of whether an allergy/intolerance to wheat would cause this problem but for me I know it does. They did put me on a gluten free/dairy free diet and told me to see an allergist. They seem to think it is a auto immune response and feel that when I overloaded my system it kicked my immune system into overdrive and it now reacts to everything. I also have to have a blood test to test my immunoglobin (sp)when and if I ever get of antibiotics (oh forgot to mention the infection turned out to be MRSA and possible came from sinus surgery) They also told me to not only go gluten free with food, but also to get it out of my home. They said that breathing in the dust from the flour is worse that eating it. My daughter came over while I was in the hospital, got rid of any food I had that had gluten and also disposed of all my vital wheat gluten, whole wheat flour, bread flour, etc and scrubbed every counter, floor and cabinet. I have be absolutely gluten-free now for a week and 2 days. I am still recovering from the infection so at this point I really can't say I feel any better but I have developed almost a phobia of gluten. The scary thing is that my allergist appointment is in April and I need to eat wheat before I go in for the testing (not sure why, but that came from his office). Anyone else have this type of issue?

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
      102,669
    • Total Posts
      914,345
  • Topics

  • Posts

    • Japan (Tokyo And Kyoto) Gluten Free
      i would  tend to agree with your mom and that comes from more than  30 years in and out of Japan. the  quality of the produce, meat and fish tends to be much better than the US  becsaue it gets to market  much faster and becasue there is a demand  for quality  above the demand for low price.  As it was pointed out, this  has  nothing to do with gluten.    There  are  alot of things you can  eat  in just about any restaurant  but there are things to learn like onigiri -- rice balls,  are seemingly innocent  but  90% of htem contain wheat starch.  most larger  grocery stores and  department store basements  you can  get  gluten free soy sauce. ---  most  chefs still assume that  soy sauce is soy  so never  take anyones  word for it when it comes to soy sauce. Of al the mixed  salads at  family mart, 7-11 and lawsons  only the gobo salad was  safe. good luck    
    • Gluten free backing food
      We are prepared for earthquakes at home, in our car and at work.  That means keeping tins of sardines, gluten-free cereal bars,  SPAM, nuts, chicken, fish, rice, etc. in our earthquake kits.  I have to go through it every three to four months to rotate out some of the foods (e.g. cereal bars).  I mark it in our planner.  It works for us.  Tasty?  Appetizing?  I bet my kid will be thankful to have food to eat in the event of an emergency.  
    • Blood sugar, hunger, celiac
      How much fat are you consuming?  Going lower carb and not adding in fats can make you hungry.   So, do you know that Type 1 diabetes is strongly linked to celiac disease?    I would ask your doctor for a GAD antibodies test to rule out type 1.   https://celiac.org/celiac-disease/celiac disease-and-diabetes/ http://www.celiac.nih.gov/CDandDiabetes.aspx   I basically eat to my meter and that translates to a Low Carb High Fat diet.  Keeps my doctor happy with my lab results! 
    • Lower left abdominal, left pelvic & other random pains
      VERY good point cyclinglady, very good point!!!!
    • Even gluten-free Foods Triggering Reaction After Initial Glutening?
      I was glutened in July.  Badly.  I have NO clue as to what got me.  I suspect two things 1) a gluten free store- brand, product that might have been mis-labeled and 2) a prescription generic medication (contacted the manufacturer to confirm a gluten-free status but got the old liability statement of no guarantees).  Both items were NEVER consumed by my gluten free hubby who acts as my canary.     I probably got glutened again by eating out while on vacation even though I only at at restaurants recommended by other celiacs.  The rest of the time I was at my parent's house and I have a dedicated kitchen there for us.   Who knows?  But I was sick with anxiety, tummy issues, vomiting, the works.  It was strange since anemia was my original symptom and I really did not have tummy issues at the time of my diagnosis.  So, celiac symptoms can evolve at least for me!  Six weeks after my first sign of a glutening, I was tested by my new GI because I was not getting well.  He thought I had SIBO or bile duct issues. I asked for celiac blood testing.    Turns out it was gluten all along!   During my glutening, I became lactose intolerant again, could only eat stewed foods because everything hurt to get through my digestive tract.   I was a basket case for three months.    Did I mention new problems resulting from my glutening?  Hives, itching, vomiting, passing out and tummy aches almost daily.  Anti-histamines helped.    My GP thinks I am her most "allergic" patient.  Except it was more like a histamine intolerance or a mast cell issue not allergies.   Who knows?  The hives eventually resolved as I healed from my glutening.    I refuse to test the two items that were suspect.    No way!    Three months later, I got dairy back.  Six months later I am eating gluten free anything....without any issues.  I also do not take any meds (except for Armour Thyroid) , supplements, eat out and I avoid even processed gluten-free items.  But, I feel great.     I suppose that I will eventually slip up and get glutened again.  But I am working hard not too.  I like feeling well.   So, really look to your diet.  I bet you just keep getting glutened.  Stick to whole foods, follow the FODMAP diet and wait.  Wait.  Wait.    
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

    There are no registered users currently online

  • Member Statistics

    • Total Members
      59,687
    • Most Online
      1,763

    Newest Member
    happygirl49221
    Joined