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Does gluten-free Bread Make Anyone Else Sick?

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Ennis-TX Grand Master
Ennis-TX
Posted
2 hours ago, reychal said:

Look up Xanthan Gum side effects.  I have been having a bad reaction to certain gluten free baked goods and had no idea what could be causing it.  So I did a little research comparing ingredient lists of  products I have had reactions to and Xanthan Gum seems to be the common denominator.

Two things that definitely brought on very bad reactions for me are Subway's gluten free roll and Mi-Del's gluten free ginger snaps. 

Old topic, but probably should read this snip it of info.

"Xanthan Gum is a fermentation from the bacteria Xanthomonas Campestris. Before the 1950’s, this bacteria was best known for its ability to destroy crops of vegetables, namely broccoli and cauliflower. They called it “Black Rot” and for good reason. The slimy substance infected crops and had a thing for the cruciferous family. 

At one point, the Department of Agriculture had the idea to cultivate the substance in order to utilize it for something more practical. Now, the bacteria are grown in large vats using a variety of different foods to sustain that growth. The food chosen for the bacteria differs based on the manufacturer's needs or options. Xantham Gum requires sugar or starch to efficiently develop. This includes soy, corn, wheat, dairy, or sugar. Xanthan Gum can, therefore, be deemed gluten free because of the source, even including that which is grown on wheat because of one small technicality. Wheat starch.

Wheat starch is the sugar of wheat, in a sense, and is technically gluten-free.

After the bacteria is grown to maturity, it is heated up to kill the bacteria, dried and ground to become a powder, then added to your food and also your wallpaper glue, paint, and ink."

I have reactions to xantham gum from corn sources with vomiting and delayed fever (allergic)...never purposely nor knowingly tried a wheat base.
I have tried xantham gum grown on a beet substrate and not had any reactions, but still try to avoid it.

Contact the manufactures to figure out what they grown it on, you could get to the bottom of another food sensitivity or allergy, OR it could be a issue with the aformentioned "black rot" nature of the bacteria which some people have a horrible reaction to.

 

  • 6 months later...
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AB2 Newbie
AB2
Posted

Yes, I had to stop eating Schar bread because I was getting sick on it all the time. I believe if I am not mistaken (it has been a long time) the Artisan line does not. I received this tip from someone else, and I don’t know if it is accurate but it seemed to help me, at least. 

kareng Grand Master
kareng
Posted
35 minutes ago, AB2 said:

Yes, I had to stop eating Schar bread because I was getting sick on it all the time. I believe if I am not mistaken (it has been a long time) the Artisan line does not. I received this tip from someone else, and I don’t know if it is accurate but it seemed to help me, at least. 

All of Schars products are gluten-free.  They don’t make any that are not.

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      It's kind of funny that before my celiac diagnosis I did a lot more "functional eating" where I just needed a meal and wasn't so worried about how interesting/delicious it was, just needed to eat something. After my diagnosis I've become a dedicated cook and I am very tuned into flavor and novelty. In answer to your question, I find the recipe very forgiving for trying add-ins. I've supplemented the greens with green onions, bell pepper (any color), celery leaves and stalks, and fresh parsley. Sometimes I throw in pepitas (pumpkin seeds), craisins, walnuts and/or sunflower seeds. One thing I tried that didn't really work was currants. I think that maybe it's because they are too small and too sweet. I haven't experimented with cheeses beyond the 2 in the recipe. I would guess that grated hard cheeses would work, medium hard cheeses (like swiss or cheddar) might work, and soft cheeses would not.
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      That actually sounds really nice. Pear bread feels like one of those things that would be soft and a little sweet without being too heavy. I like the idea of using fruit like that instead of just relying on sugar. It probably makes it feel more fresh and homemade. Have you tried adding anything like cinnamon or nuts to it, or do you keep it simple?
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