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

Asian Flours And Starches
0

20 posts in this topic

This subject has been posted before without much response, but I thought I'd give it a try. There is a Thai grocery near my house and they carry rice and tapioca flour as well as potato starch. One brand they carry is Erawan. The owners say a lot of celiacs buy the flours. Has anyone been able to find out about possible cc issues with this or other asian companies? I sent out an email to Erawan several days ago, but nothing but silence so far. The flour is cheap and close by for me, but if I can't confirm it is made and packaged in a gluten free facility, I won't use it. There are Thai procuded wheat flours in the store so its not like thailand is especially a gluten free country.

0

Share this post


Link to post
Share on other sites


Ads by Google:

This subject has been posted before without much response, but I thought I'd give it a try. There is a Thai grocery near my house and they carry rice and tapioca flour as well as potato starch. One brand they carry is Erawan. The owners say a lot of celiacs buy the flours. Has anyone been able to find out about possible cc issues with this or other asian companies? I sent out an email to Erawan several days ago, but nothing but silence so far. The flour is cheap and close by for me, but if I can't confirm it is made and packaged in a gluten free facility, I won't use it. There are Thai procuded wheat flours in the store so its not like thailand is especially a gluten free country.

Oriental markets can be an inexpensive source for gluten-free flours. I looked them up online and it looks like they don't produce gluten flours at all? I would consider them safe and give them a try.

http://www.erawan.thailand.com/index.htm

0

Share this post


Link to post
Share on other sites

I buy my rice flour from an oriental store and have never had a problem with it, and I'm pretty sensitive. I've used it in a variety of recipes. I just wish I could master thai rice pancakes! :)

0

Share this post


Link to post
Share on other sites

Oriental markets can be an inexpensive source for gluten-free flours. I looked them up online and it looks like they don't produce gluten flours at all? I would consider them safe and give them a try.

http://www.erawan.thailand.com/index.htm

Yeah, I checked out their website too but could not tell if they produced it or if they were just distributors who obtained it from others who produce who knows what else. They are called Erawan Marketing Co. so they may just buy it from whoever is cheapest that week. I'm not against giving it a try though.

0

Share this post


Link to post
Share on other sites

I've been afraid of flour that isn't tested for gluten since that Tricia Thompson study. I skip the oriental store stuff and pay the extra for Bob's Red Mill.

If you do decide to try imported flour, also beware of bugs. I bought imported red rice and a couple months later it was full of moths! Fortunately I had put it in a canister that seals well so they didn't infest the pantry.

0

Share this post


Link to post
Share on other sites




I've had the bugs in non-imported flours, so I wouldn't blame it just on imported ones.

FWIW, I don't seem to react noticeably to small amounts of CC but I most certainly do react to any substantial amount of gluten, and I've yet to ever have a problem with a flour I bought at an Asian market.

richard

0

Share this post


Link to post
Share on other sites

I've been afraid of flour that isn't tested for gluten since that Tricia Thompson study. I skip the oriental store stuff and pay the extra for Bob's Red Mill.

If you do decide to try imported flour, also beware of bugs. I bought imported red rice and a couple months later it was full of moths! Fortunately I had put it in a canister that seals well so they didn't infest the pantry.

Can you tell me more about the study you mentioned? Edit: That's ok, I looked on line and found it. The chances of cc can be high without testing. It's just a shame that some of these asian sources may actually be gluten free and produced in gluten free facilities but we just can't be sure since the info is just not there. Still no answer to the email I sent them. Probably not a good sign.

0

Share this post


Link to post
Share on other sites

An added bonus to purchasing rice flour in Asian stores is that it is finer than regular rice flour and thus better for cooking and baking.

0

Share this post


Link to post
Share on other sites

An added bonus to purchasing rice flour in Asian stores is that it is finer than regular rice flour and thus better for cooking and baking.

Yes! Yes! Yes! . . . Cheaper (99 cents/lb) and finer ground. We prefer it to BRM. I buy Flying Horse brand. We haven't had any issues with it

0

Share this post


Link to post
Share on other sites

When I first went gluten-free years ago, I purchased flour from the oriental market. Used it for about a year.Went for my yearly check-upwith tons of bloodwork. Came back I had high levels of lead... which I didn't have the year prior. Doctor questioned me & I told him what I was using. He stopped me & said rice flour & such from China are full of lead... Since that I have had no lead issues.Products from Thailand are"supposed"to be safe but I just don't take chances .. Cheap is not always better...

I felt no side effects from using oriental rice flours so I didn't know the damage I was causing to myself until the high lead level ...only found through blood work....

0

Share this post


Link to post
Share on other sites

When I first went gluten-free years ago, I purchased flour from the oriental market. Used it for about a year.Went for my yearly check-upwith tons of bloodwork. Came back I had high levels of lead... which I didn't have the year prior. Doctor questioned me & I told him what I was using. He stopped me & said rice flour & such from China are full of lead... Since that I have had no lead issues.Products from Thailand are"supposed"to be safe but I just don't take chances .. Cheap is not always better...

I felt no side effects from using oriental rice flours so I didn't know the damage I was causing to myself until the high lead level ...only found through blood work....

Thanks for the info - I was unaware of this. Thankfully I do not use white rice flour often, anyway, as it is so low in nutritional value and so many flours work better in baking. It is excellent for crispy things such as tempura but often falls flat unless combined with other things when baking.

0

Share this post


Link to post
Share on other sites

I was totally dumb-founded when doc told me I had high lead levels...but I'm so glad this doc loves to run lots of blood work... I agree way better flour available...

0

Share this post


Link to post
Share on other sites

I was totally dumb-founded when doc told me I had high lead levels...but I'm so glad this doc loves to run lots of blood work... I agree way better flour available...

I can imagine! It would not be something you would ever think of. I am glad you mentioned it here.

0

Share this post


Link to post
Share on other sites

When I first went gluten-free years ago, I purchased flour from the oriental market. Used it for about a year.Went for my yearly check-upwith tons of bloodwork. Came back I had high levels of lead... which I didn't have the year prior. Doctor questioned me & I told him what I was using. He stopped me & said rice flour & such from China are full of lead... Since that I have had no lead issues.Products from Thailand are"supposed"to be safe but I just don't take chances .. Cheap is not always better...

I felt no side effects from using oriental rice flours so I didn't know the damage I was causing to myself until the high lead level ...only found through blood work....

:angry: It seems like there should be some restrictions in place to keep China from shipping their toxic things here! Kids toys and jewelry..and now food too? :o

0

Share this post


Link to post
Share on other sites

When I first went gluten-free years ago, I purchased flour from the oriental market. Used it for about a year.Went for my yearly check-upwith tons of bloodwork. Came back I had high levels of lead... which I didn't have the year prior. Doctor questioned me & I told him what I was using. He stopped me & said rice flour & such from China are full of lead... Since that I have had no lead issues.Products from Thailand are"supposed"to be safe but I just don't take chances .. Cheap is not always better...

I felt no side effects from using oriental rice flours so I didn't know the damage I was causing to myself until the high lead level ...only found through blood work....

Wow, that's good to know. It's sad but after the melamine thing and the arsenic in imported apple juice, I am a little afraid of food from China. Not to say US food is always safe, but there seems to be more monitoring here.

0

Share this post


Link to post
Share on other sites

I agree junk from China is just that JUNK

0

Share this post


Link to post
Share on other sites

Erawan Brand is perfectly fine. It is widely sold in Australia: and to do that, they have to declare gluten, manufacturing lines and contamination ...

These are the ones that I use ..

Tapioca starch

glutinous or sweet rice flour

Rice Flour

Potato starch

That's encouraging. Might just have to give it a try.

0

Share this post


Link to post
Share on other sites

The Erawan brand is Thai not mainland Chinese .. and the Tung Chun Soy Sauce & Canned Food Co Ltd has been in Hong Kong since 1876 ..

Lead levels are a world-wide problem.

High levels of lead have been detected in European, American, and most First World croplands due to it's use in petroleum products especially from combustion engines, the wide-spread use of lead paints that breakdown over time, and the use of processed "biosolids" {polite word} in agriculture. And then there is the lead levels in the birds, animals and fish that we eat ..

0

Share this post


Link to post
Share on other sites

Auzzi

You are correct Lead is worldwide... But for me I do an extensive screening yearly for lead,mercury & so on.The only thingI changed in my living habits was the flour ........And I did mention that I hear products from Thailand are safe but I choose to not use these as well...

Things coming from China (toys, food) are not safe & I would rather just not use these things for my family than down the road find out I caused harm to a family member because I took the less expensive way out... not to say that the US does not have issues as well.. And also for economy reasons I try to buy US made goods...

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
      103,874
    • Total Posts
      919,424
  • Topics

  • Posts

    • gluten intolerance, dairy intolerance and fructose
      I've never gone fructose free so can't help much with that.  But any fruit is probably a problem.  If you are serious about avoiding fructose you could do a search and print out a list of foods to avoid. http://www.mayoclinic.org/fructose-intolerance/expert-answers/faq-20058097 Yes, it very possible to have multiple food intolerance issues.  Many people have multiple food intolerances.  It might help to avoid any foods that are sweet for now.  Meat and most veggies are probably the way to go.  You may want to get some jerky to eat for snacks.  Peanuts might be ok but you'll need to verify that.  Boiled eggs are probably ok.  Most soda would be a no-no.      
    • Help
      Hi Courtney, You asked about dairy, and RMJ got it right.  Celiac disease destroys the villi lining of the small intestine.  Those villi make the lactase enzyme we need to digest dairy. Sigmoid colon thickening could be related to diverticulitis.  Which according to Wiki is a fairly common condition but doesn't always cause symptoms.  Diverticulitis can cause a problem if there is an infection though.  The sigmoid colon is part of the large intestine.  Celiac disease affects the small intestine, so celiac isn't likely involved.  I am not sure why the resident suggested celiac, unless there were some other reason to do so.  Possibly the weight loss, which could be explained by celiac disease.  Thickening of the colon may happen with Crohn's disease also.  And I'm not sure about UCD (ulcerative colitis disease) but it might cause that also, not sure https://en.wikipedia.org/wiki/Diverticulosis https://en.wikipedia.org/wiki/Sigmoid_colon http://biology-pages.info/G/GITract.html#pancreas http://www.ccfa.org/what-are-crohns-and-colitis/what-is-ulcerative-colitis/
    • So I've been glutened....
      Hi JMG, Since it's easy, and always fun, I'd blame your sister. That's what I do.  But seriously, if it's an ongoing problem, rather than an isolated incident stick with your first guess.  Then test it.   So get rid of the oat bread or the sister (her food) or anything that is a consistent part of your diet and you suspect could be the problem.  Of course processed foods are the most likely issue always. It's easy enough to drop back to a very few foods for a few days and see if things improve.  Eating with celiac isn't about having the most exciting diet, it's about eating a medically safe diet.  So it can be boring sometimes.  That's ok, being in pain is exciting but not so fun.   Boring is fine. You might ask your sister what brands of flour she used, and other ingredients.  Then check on those products for possible gluten issues.  If they turn out to be possible problems, make a note of it so you can avoid them in the future. My own sister has been gluten-free for years but she has made me sick several times with her "creations".  It really is best to trust your own cooking and nobody else's for at least 6 months as you are getting used to the diet and healing.  Then slowly branch out and add things in maybe 1 new item in a week.  Slow and controlled diet changes are the way to go.  Boring but safe.  Happy but slow.    
    • So I've been glutened....
      Jmg I am sorry to hear you are unwell. You have been so kind and helpful to me on the boards here. You deserve the time to rant too.   Everyone's suggestion of probiotic is helpful. I have taken them since the 1990's in spurts as needed but was told by my DC after this March glutening I should take it daily "for life". My local store ran out, (I buy the type that must be refrigerated so the manufacturer does not ship direct to customer.) I was ok first day without it but by day 3 I knew I had to locate some for the probiotic/ enzyme blend was necessary for me. I have still not healed well enough yet to be without. As others said it could be cc from sis or the food  industry. Within the food industry even with parameters in place errors can be made- hopefully not too often.  Often rare though especially if not designated facility.  It is hard to know some days what it was. I do hope you get better soon. Yes I do think it can affect the brain/mood. Happens to me a large amount can be immediately,  but a smaller amount by day 2 after glutening. I want to ban gluten everywhere in my environments, unrealistic I know,  but have only been able to do that at home.  Be kind and patient with yourself at this time as you would tell me. ((((((Hug)))))
    • So I've been glutened....
      Yeah I did all the bone broths and sauerkraut after my challenge. Although I wasn't very good at making sauerkraut... Its summer here now so I've eased up on the bone boiling, plus my local butcher is struggling to obtain them. As you say healing to the point where microscopic cross contamination doesn't get you would be a big win.  I was ok with coffee until last few days. I drank decaff black and would have several cups a day without issue. I'll be gutted if I can't handle it any more. I hadn't realised you could get gluten-free miso soup. Will have to look for that    
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

    • Jmg  »  admin

      Hello Admin!
      I don't know whether this is of interest to post on your articles feed:
      http://pratt.duke.edu/about/news/window-guts-brain
      Kind Regards,
      Matt
      · 2 replies
    • celiac sharon  »  cyclinglady

      Hello cycling lady, have you noticed my picture is showing up as you?  Have no idea why but it's rather disconcerting to see my picture and your words 😉  Do you know how to fix it?  You seem to have far more experience with this board than I do
      · 1 reply
    • Larry Gessner  »  cyclinglady

      Hi There, I don't know if there is a place for videos in the forum. I just watched "The Truth About Gluten" I think it is a good video. I would like to share it somewhere but don't know where it should go. Any help would be greatly appreciated.
      Here is the link if you have never watched it.
      https://youtu.be/IU6jVEwpjnE Thank You,
      Larry
      · 2 replies
  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      60,910
    • Most Online
      1,763

    Newest Member
    Carri
    Joined