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2 Questions Abt Food Labeling And Baking
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hello,,

have a question about the labeling of food that seems to be gluten free but has got that "made in a factory that handles"!!! label ... ive seen loads of things that look ok but have this "tag" on the end. are they ok, is the manufacturer just protecting themselves or should i be avoiding them.. :unsure:

i have to say since starting this diet ( even though ive slipped up a few times) i havent had one "dark" or anxious thought and the only time ive had gerd was when i had a smoothie that contained strawberries

.rash on hands is just dry skin now- hopefully it will clear up soon. the rash on face isn,t any better though, - im looking into gluten free cosmetics now.

the other question is about all the different types of gluten free flours there are. all the recipes ive looked at seem to use abt 3 or four different mixes of flour. ive bought a general gluten free flour , rice flour and cornmeal. if i wanted a simple an easy ( hate cooking) flatbread,shortbread or scone mix could i get away just replacing normal flour for the gluten free flour :) .

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It depends on what your sensitivity level is. It could be that they had a dedicated line for the product, but they also produced gluten containing stuff in another area.

I've got no idea with the backing. I'm no baker lol.

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I have no problems with products from shared facilities. Most are, even if they don't say so (the disclosure is voluntary). Is your house 100% gluten-free? If not, then you live in a shared facility.

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thanks,

im off work this week so ive just had a major clear out and clean up of kitchen, so now i can say i am totally gluten and dairy free :) . that answer helps a lot( i mean that, im not being sarcastic lol) :D , i guess im just gonna have to try them and see how things go. i did think i wouldnt be able to, or shouldnt be eating them. ive discovered these moreish spicy chana dahl snacks made of chick peas - they are lovely yum! so i,ll try some baking 2morrow - if its anything like monday when i was making soup - i,ll be having another major clean up of the kitchen :(

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    • Oh, Trish at the GlutenFreeWatchDog tested Planter's honey roasted peanuts three years ago.  The can did not state gluten-free, but showed no gluten ingrediants (per Kraft policy).  Test result: less than 5 part per million which is pretty much gluten-free.  
    • What if it were something else that glutened you?  Maybe you ate too much of a good thing?  I once (three months post dx) ate too much gluten-free fried chicken, vomited, passed out and fractured my back (osteoporosis) in the process.  Paramedics, ER doc and Cardio all thought I was having a heart attack.   No.  It was sheer gluttony and bad bones.  Not good to overload with a damaged gut.    Maybe you did get some contaminated nuts.  Afterall, anything processed is suspect.  What might be well tolerated by some, might be too much for others.  We all have our various levels of gluten intolerance.   The old 20 parts per million is just a guideline, but science does not really know (lack of funding......doe anyone really care enough to find out?)  My hubby has been gluten-free for 15 years.  When I was first diagnosed, I tried to eat the gluten-free foods that I normally gave him.   Problem was he was healed and I was not.  Things like Xanthan Gum in commercial processed gluten-free breads make me feel like I have been glutened, but it is just (and still is) an intolerance.  So no bread for me unless I make it myself using a different gum.   Too lazy, so I do without.   so, ask your doctor if you really want to know or lay off the cashews and test them again in a month using a certified gluten-free nut.  I wish this was easier!    
    • I have intolerances to a few foods now, so I was wondering about that.. I love cashews though, and a month or two ago I was eating them all the time with no problems at all. I mean, could I really have developed an intolerance to them since then? I don't know if they're made on shared lines (it didn't say on the package so I assumed they weren't), but I'll give them a call. I'm really, really sensitive to cross contamination. Even if something is just made in the same facility (but not on shared lines) it will make me sick. If that's not it, then I'm not really sure
    • Research with KP and find a celiac-savvy GI in your area ( read the biographies). and ask your PCP/GP for a referral to that specific GI (not his buddy).  Ask the GI for the rest  of the celiac panel or proceed with an endoscopy/biopsies -- 4 to six.  Keep eating gluten daily until all testing is complete.  Document and request in writing.  Do not worry about symptoms.  There are over 300 of them and some celiacs have none!   Research all that you can about celiac disease.  The University of Chicago has a great celiac website that has testing Information etc.   Poet me know how it works out.  Hope you feel better soon!  
    • I react to both wheat and barley.  I've opted to just go completely gluten free, for the sake of simplicity and my sanity.  I don't have a diagnosis of celiac disease, but I strongly suspect it.  Unfortunately, I'm not willing to endure the misery of staying on gluten long enough to pursue further testing.  I just know I need to avoid the gluten grains, so I do.  
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