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

Do Grains Have To Be "certified Gluten-Free"?
0

7 posts in this topic

Our family eats a lot of brown rice (and even more since my daughter's diagnosis). Do I need to be seeking out certified gluten-free rice, or is just a bag of regular rice OK? (I know it's not safe from the bulk bins.) What about quinoa, or corn tortillas?

0

Share this post


Link to post
Share on other sites


Ads by Google:

I just buy regular rice and don't worry about it (I don't buy bulk anything). Mission brand corn tortillas are made on dedicated lines so a lot of us use them. For quinoa Ancient Harvest needs no pre-rinsing and is marked gluten-free on the box.

0

Share this post


Link to post
Share on other sites

Not only do I not buy certified gluten free grains (other than oatmeal) but I buy most in bulk. We have three local stores that sell in bulk, one isn't really safe, they have small bins which all have scoops and everything is easily contaminated. I skip their bulk section. The other two primarily use the large bins where you pull a handle and the food comes out a shoot into your bag. Those are super because some moron can't be double dipping their wheat flour scooper into my rice flour or something.

All three stores offer a 10% discount off their prices if I buy an unopened box of something. I suppose it's a lot less work to have someone grab that out of the back rather than having someone refill those bins all the time. So if you have a store that will just do that for you, it's a good way to be able to buy in bulk safely and save even more! My husband won't touch quinoa so I'm pretty sure that 25 pound box is probably a lifetime supply. I also buy exclusively Mission tortillas, although one of these days I'll be in our local Hispanic market at a time of day they're still making tortillas so I can find out if they make the wheat and corn ones separately. They always smell and look so yummy!

0

Share this post


Link to post
Share on other sites

Not only do I not buy certified gluten free grains (other than oatmeal) but I buy most in bulk. We have three local stores that sell in bulk, one isn't really safe, they have small bins which all have scoops and everything is easily contaminated. I skip their bulk section. The other two primarily use the large bins where you pull a handle and the food comes out a shoot into your bag. Those are super because some moron can't be double dipping their wheat flour scooper into my rice flour or something.

All three stores offer a 10% discount off their prices if I buy an unopened box of something. I suppose it's a lot less work to have someone grab that out of the back rather than having someone refill those bins all the time. So if you have a store that will just do that for you, it's a good way to be able to buy in bulk safely and save even more! My husband won't touch quinoa so I'm pretty sure that 25 pound box is probably a lifetime supply. I also buy exclusively Mission tortillas, although one of these days I'll be in our local Hispanic market at a time of day they're still making tortillas so I can find out if they make the wheat and corn ones separately. They always smell and look so yummy!

All grains have the capacity of cross-contamination, at harvest, in processing or packing.

Grains that are certified gluten free are far more expensive because of the cost of testing at all the various stages.

Depending on your sensitivity, you may or may not show an outward sign of a reaction, but it's what's happening inside that counts.

People that say I don't have any reactions and I use it all the time, cannot stand by that statement unless they have had a colonoscopy after prelonged use and there is no damage to their villi.

(In my opinion) it's unlikely people will have colonoscopies every time they use a NON certified grain, flour or product.

0

Share this post


Link to post
Share on other sites

All grains have the capacity of cross-contamination, at harvest, in processing or packing.

Grains that are certified gluten free are far more expensive because of the cost of testing at all the various stages.

Depending on your sensitivity, you may or may not show an outward sign of a reaction, but it's what's happening inside that counts.

People that say I don't have any reactions and I use it all the time, cannot stand by that statement unless they have had a colonoscopy after prelonged use and there is no damage to their villi.

(In my opinion) it's unlikely people will have colonoscopies every time they use a NON certified grain, flour or product.

Hi David. I think you meant endoscopies not colonoscopies. I'm only clarifying that as we have seen that a lot of American GI docs seem to not understand that Celiac is in the small intestine (endoscopy) rather than the large (colonoscopy). :)

0

Share this post


Link to post
Share on other sites




Hi David. I think you meant endoscopies not colonoscopies. I'm only clarifying that as we have seen that a lot of American GI docs seem to not understand that Celiac is in the small intestine (endoscopy) rather than the large (colonoscopy). :)

Mea Culpa, of course you're correct.

You haven't questioned my logic, so I assume that part makes sense.

0

Share this post


Link to post
Share on other sites

All grains have the capacity of cross-contamination, at harvest, in processing or packing.

Grains that are certified gluten free are far more expensive because of the cost of testing at all the various stages.

Depending on your sensitivity, you may or may not show an outward sign of a reaction, but it's what's happening inside that counts.

People that say I don't have any reactions and I use it all the time, cannot stand by that statement unless they have had a colonoscopy after prelonged use and there is no damage to their villi.

(In my opinion) it's unlikely people will have colonoscopies every time they use a NON certified grain, flour or product.

And THAT'S the reason I wish I could have been tested. When people ask whether they should get tested or just go gluten-free, I am torn. Knowing what a bad track record doctors in general have when it comes to testing and diagnosing, I think, "Why pay some clueless doctor who won't know enough to do it right anyway?" But I also will always wonder if I am glutening myself and doing damage. It would be SO NICE to know for certain.

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
      104,125
    • Total Posts
      919,503
  • Topics

  • Posts

    • I havent used it, not much of a baker tbh, but this one looks good: http://alittleinsanity.com/gluten-free-pie-crust-recipe/
    • As you say, there's no test, it's diagnosed by exclusion, so there's no metrics to check to assess compliance other than anecdotal response to symptoms. Conversely, I've not seen anything that says that NCGI can resolved or be cured either.  This paper gives a good summation.  Basically, there's not much research period! That is changing though, I think there's research underway which could help give answers.
    • First, do you have celiac disease?  Have you recently had a celiac antibodies follow-up blood test panel to see if gluten has been actually getting into your diet by accident or through cross contamination?  If you haven't had the test, you should ask your doctor for one.  You could also also ask for a follow-up endoscopy to see if you intestines have truly healed.  This will rule out if gluten is really the problem.    If you don't have celiac, I assume you have Non-celiac gluten Intolerance because no one would stick to the gluten-free diet for six years unless you have had reductions in symptoms.  There is no test for NCGI unfortunately.  So, it is hard to say if gluten has been sneaking into your diet.  You really are going to have to try to figure out if you are getting gluten into your diet.  If gluten is not the problem, then your doctor needs to check you for other issues, like SIBO. There is a test to check for SIBO.  Has this been done?   Once a celiac, always a celiac.  There is no cure for celiac disease except to remain on a gluten free diet for life.  I am not sure about NCGI.  Not much research has been done.  Maybe others can chime in?    
    • I am so confused right now.... 6 years ago I went on gluten free diet... after being on it for the first yr I was 100%better up until 5 months ago in got the "flu" the doctors told me to cut out dairy sonic did and my diarrhea  became better but not completely gone would not have it every day tho. I went to the gi doctor and they said to cut out fructose and dairy and keep gluten out... yesterday I went to the dietitian to see what I can eat and she gave me the list for fructose... she said it should have been on a antibiotic for sibo.... eventually I will be able to add dairy back and maybe gluten.... I said how can I add gluten back when this was my first problem... she goes well through fructose goes hand in hand with it... I said with gluten I vomit and am sick for weeks.... fructose isn't that bad I vomit sometimes but I'm not sick for weeks.... I'm just confused on really what is going on and was wondering if you or someone you know had sibo from gluten and or fructose and how Is this all related?
    • I see no one has responded to your query.  Unfortunately I have yet to try making a pie crust.  It was something I never mastered before going gluten free.  Have you looked on Pinterest?  You might find something there.
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

    There are no registered users currently online

  • Member Statistics

    • Total Members
      61,161
    • Most Online
      1,763

    Newest Member
    Jashan8534
    Joined