Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Help Celiac.com:
    eNewsletter
    Donate

Arrowhead Mills Buckwheat Flour


Bette

Recommended Posts

Bette Explorer

I have been playing detective trying to figure out mine and my daughters latest gluten source. I had made buckwheat pancakes last sat. I used Arrowhead Mills Buckwheat flour. My recipe also called for buttermilk. Now I had made these same pancakes all summer long when I was visiting my parents in Oklahoma and not once did my daughter and I have any problems. I had also bought all the ingredients there.

Since I got home, I had stocked up on a lot of the gluten free flours and I had purchased more arrowhead mills buckwheat flour (in Nevada). Last weekend I made us the buckwheat pancakes again and we both had problems almost immediately after eating the pancakes, so right away I knew they had to be the culprit. I looked at the buttermilk I had used (a totally different brand than what I had used in OK.) and sure enough one of the ingredients listed was modified food starch . The brand was Meadow Gold Dairy, so I checked all the gluten free foods list, searched on here and other boards and could not verify if this milk was gluten free. So I was able to contact Meadow Gold and they responded very quickly confirming their buttermilk is indeed gluten free.

??? Now totally perplexed , I checked the flour and even though it says" wheat free, made with gluten free products" It does not state on their label gluten free. I called them and their response is that they do not use any gluten product however their could be cross contamination from the other flours they make.

Looks like there was a discussion on this same topic over the summer see

Open Original Shared Link

So, how many people still use Arrowhead Mills, How many have had problems with it? And why would we not react at first, then have problems after a couple of months ? (Keep in mind the Arrowhead Mills that we did not react to was purchased in the Midwest , had problems with what was bought in the southwest, not sure but they were probably manufactured at different plants). ;)

Link to comment
Share on other sites

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



tarnalberry Community Regular

I haven't had a problem with their stuff, but don't use it that often anyway. Go with what your gut tells you. It could have been a bad batch, but it may not be worth trying again.

Link to comment
Share on other sites

Archived

This topic is now archived and is closed to further replies.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      120,462
    • Most Online (within 30 mins)
      7,748

    Astugart
    Newest Member
    Astugart
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      120.2k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • knitty kitty
      Welcome to the forum, @LimpToeTheTimeless Bone growth plates close in the late teens to early twenties, so it's doubtful you'll grow much taller, but you may start to bulk up in muscle.  Remember to boost your absorption of vitamins and minerals needed to build muscle by eating a nutritionally dense diet and supplementing with essential vitamins and minerals, especially Thiamine B1, to counteract the malabsorption caused by Celiac Disease. Keep us posted on your progress! References: The effects of endurance training and thiamine supplementation on anti-fatigue during exercise https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4241913/ A functional evaluation of anti-fatigue and exercise performance improvement following vitamin B complex supplementation in healthy humans, a randomized double-blind trial https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10542023/
    • B1rdL0ver
    • shadycharacter
      Fermentation breaks down some of the gluten in wheat. Nowhere enough for a wheat dough to become gluten free, but the gluten may be significantly reduced. I think some pizzerias make the dough the day before and leave it overnight. The longer the microbes are acting on the flour, the better.
    • LimpToeTheTimeless
      I am M 21 and I diagnosed myself after a week of fasting and slowly reintroducing stuff in my diet except gluten, I had terrible eczema scars ,dandruff and brain fog, now I am free after 6 years of just pain, I am 6'2, will I grow taller? And since I am a gymnast will my muscles grow like quicker, cause before no matter how effort I put in I just couldn't. 
    • trents
      And the fact is, no two celiacs will necessarily respond the same to gluten exposure. Some are "silent" celiacs and don't experience obvious symptoms. But that doesn't mean no harm is being done to their gut. It just means it is subclinical. 
×
×
  • Create New...