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:
    Support Our Content
    eNewsletter
    Donate

Need Help Finding Safe Brands

bisja

By bisja
in Super Sensitive People

Recommended Posts

bisja Apprentice
bisja
Posted

Hi everyone well I have been gluten free now for over three years. I can not eat what many others can. Chex Glutino pretzels etc. etc. etc. now whether it is the amount of gluten or preservatives I have no idea, I also eat no dairy. I have decided it is time for me to start baking and making as much of my things as possible.

What I would like to know and get your thoughts on are, what flours have you all used that you had no reactions to from cross contamination? Rice flours, potato flours etc. What brand did you buy where did you buy it at etc. I live in a small community so I may have to order online, or drive about 85 miles to a bigger town, which is ok.  I just need to know brands that people seem to have good luck with eating, also am looking for good bread and muffin recipes.

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

Celiac.com Sponsor (A8-M):


dilettantesteph Collaborator
dilettantesteph
Posted

This post might help you: Open Original Shared Link

She says that Glutino tests to make sure that their products test to under 20 ppm.  That doesn't mean that they contain that amount of gluten.  They could contain none, but they could contain under that amount.  Some of the other companies test to lower levels.  To start, I would try some of those products to see if you can tolerate them.  If not, then you may have problems with flours as well from companies like that.  An option is to buy whole grains, sort them to remove any grains that don't belong, and grind them into flour yourself.  You could also wash them to remove any possible residue that might be present from any contaminating grains that you might find.

 

Another option is to stick with produce, unprocessed meats and rice.  Maybe small amounts of baked goods from companies that test to 5 ppm would work out.  I hope you find some good options.

kareng Grand Master
kareng
Posted

This post might help you: https://www.celiac.com/forums/topic/103927-need-help-finding-safe-brands/

She says that Glutino tests to make sure that their products test to under 20 ppm.  That doesn't mean that they contain that amount of gluten.  They could contain none, but they could contain under that amount.  Some of the other companies test to lower levels.  To start, I would try some of those products to see if you can tolerate them.  If not, then you may have problems with flours as well from companies like that.  An option is to buy whole grains, sort them to remove any grains that don't belong, and grind them into flour yourself.  You could also wash them to remove any possible residue that might be present from any contaminating grains that you might find.

 

Another option is to stick with produce, unprocessed meats and rice.  Maybe small amounts of baked goods from companies that test to 5 ppm would work out.  I hope you find some good options.

Hey, Steph! I think your link didn't work? :)

kenlove Rising Star
kenlove
Posted

if your bigger town has an Indian community, they use  chickpea flour called channa bessan and  split pea flour  Dal. These have never given me any problems. Sometimes you can find millet flour too.  Google Bobs Redmill to see the gluten free flours they have too. -- I can't do dairy either and use coconut milk or almond milk. Good luck

Hi everyone well I have been gluten free now for over three years. I can not eat what many others can. Chex Glutino pretzels etc. etc. etc. now whether it is the amount of gluten or preservatives I have no idea, I also eat no dairy. I have decided it is time for me to start baking and making as much of my things as possible.

What I would like to know and get your thoughts on are, what flours have you all used that you had no reactions to from cross contamination? Rice flours, potato flours etc. What brand did you buy where did you buy it at etc. I live in a small community so I may have to order online, or drive about 85 miles to a bigger town, which is ok.  I just need to know brands that people seem to have good luck with eating, also am looking for good bread and muffin recipes.

IrishHeart Veteran
IrishHeart
Posted

 

What I would like to know and get your thoughts on are, what flours have you all used that you had no reactions to from cross contamination? Rice flours, potato flours etc. What brand did you buy where did you buy it at etc. I live in a small community so I may have to order online

 

 

 

Like Ken, I am a big fan of coconut milk. 

 

I get many things from nuts.com. 

 

Never had a single problem from anything that comes from their G F section.

 

for oats, I use 

 

Open Original Shared Link

 

 

 

Also, my friend who owns a G F bakery sources her  starches and flours from Thailand. No problems.

dilettantesteph Collaborator
dilettantesteph
Posted

Thanks Kareng!  I fixed it.

answerseeker Enthusiast
answerseeker
Posted

I cannot eat processed gluten free products either. For some reason Glutino is the worst for me even though they are safe. Must be something in it. Anyway I can tolerate Pamela's mixes and Enjoy Life cookies. Once in a while I make a pizza with Pamela's and don't have any problems with it. It is listed as less than 5ppm so it is on the lower side.

I think Pamela's has a muffin mix too

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

Celiac.com Sponsor (A8-M):


dilettantesteph Collaborator
dilettantesteph
Posted

You could also try just eating less of the processed item.  The ppm is a concentration, and when they talk about amount that initiates a gluten reaction, they talk about amount per day.  It is thought to be dose dependent.

answerseeker Enthusiast
answerseeker
Posted

Oh good to know. I was having some issues the other day. I ate a gluten-free cereal bar, 2 gluten-free cookies with my tea, and a gluten-free bun with my bratwurst for dinner lol. No wonder

bisja Apprentice
bisja
Posted
  • Author

Thanks all, does anyone use a certain brand of rice flour or potato flour  ?

IrishHeart Veteran
IrishHeart
Posted

As I mentioned, I use nuts.com  Gluten free flours 

 

Open Original Shared Link

 

I have also used Bob's Red Mill and Authentic Foods flours without a problem.

bisja Apprentice
bisja
Posted
  • Author

As I mentioned, I use nuts.com  Gluten free flours 

 

Open Original Shared Link

 

I have also used Bob's Red Mill and Authentic Foods flours without a problem.

 

For some reason I can not connect to this site, I am getting a "failure to connect"  I am having no problems with any other site so maybe  they are having problems.

IrishHeart Veteran
IrishHeart
Posted

For some reason I can not connect to this site, I am getting a "failure to connect"  I am having no problems with any other site so maybe  they are having problems.

 

hmmmm.. :unsure:  I do not know why, hon.,...I just clicked on it and it connected just fine.

 

Maybe something with your computer?

 

try typing in  www.nuts.com?

kareng Grand Master
kareng
Posted

The links Works for me

bisja Apprentice
bisja
Posted
  • Author

wow its letting me in now (nuts.com)  thank you what a great variety!  Am going to give some a try and try my hand at baking gluten-free.

IrishHeart Veteran
IrishHeart
Posted

wow its letting me in now (nuts.com)  thank you what a great variety!  Am going to give some a try and try my hand at baking gluten-free.

 

 

The shipping is a bit steep, but they send you a free treat, and it arrives super fast. I can honestly say I have never had a bad thing from them.

They take G F seriously and everything is super-fresh. My hubs loves the dates. I get the coconut flakes, too.

One whole shelf in my pantry is nuts, seeds, coconut, cacao powder and dried fruits from them and another is flours, starches, etc.. 

Good luck with baking!

dilettantesteph Collaborator
dilettantesteph
Posted

Irish mentioned Bobs, so I'll mention that I think that I have problems with them, and I think it is because I am sensitive to oats.  Last I knew, they process their gluten-free oats in the facility with the other gluten-free stuff.

bisja Apprentice
bisja
Posted
  • Author

Thanks dilettantesteph  its good to get all opinions, I know each of us handle things differently.

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      126,494
    • Most Online (within 30 mins)
      7,748
    DeniseC2219
    Newest Member
    DeniseC2219
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      120.9k
    • Total Posts
      69.4k
  • Celiac.com Sponsor (A22):



  • Who's Online (See full list)

  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • cristiana
      Christmas Cake

      By cristiana · Posted

      Hello all I am taking some time out from work today to make my annual Christmas cake along the lines of a tried and tested English recipe which means a fruit cake, with marzipan  and icing.   As usual, I've left it too late - we're meant to bake these things some time  in advance to improve the flavour.    I never remember.  But it never seems to matter! I thought I'd share it in case any UK coeliacs still haven't made theirs and don't have a recipe, or any of my friends across the Pond want to try making one.  Do you make iced fruit cakes like this in the US for Christmas? - I have no idea! I adapt it slightly as instead of fondant icing I make Royal Icing which sets hard and you can create exciting snow scenes with it if you can find any tiny model houses, churches and trees to put on it!  (my Mum used to do this).   https://www.coeliac.org.uk/information-and-support/your-gluten-free-hub/home-of-gluten-free-recipes/1511804/ With thanks to the charity Coeliac Uk for this recipe. Cristiana  
    • trents
      My 5 months of Struggle

      By trents · Posted

      Welcome to the forum, @Art Maltman! Ask your physician to order serum antibody tests specifically designed to detect celiac disease. That's the place to start but you shouldn't be on a gluten free diet some weeks before the blood draw. You certainly have some symptoms that are characteristic of celiac disease and you have a first degree relative that has celiac disease. So, I think this would be an appropriate request to bring to your physician. Here is an article outlining the various serum antibody tests that can be ordered when checking for celiac disease:   The physician may not be open to ordering a full panel but push for at least these two: total IGA and tTG-IGA. By the way, absence of gut pain is very common in the celiac population. We call them "silent" celiacs as they have no or very minor symptoms. There are over 200 symptoms and spinoff health issues that have become associated with celiac disease and the range of symptoms and effects produced by the disease in different individuals various tremendously. 
    • Art Maltman
      My 5 months of Struggle

      By Art Maltman · Posted

      Also been very fatigued
    • Scott Adams
      Gluten-Free Foods

      By Scott Adams · Posted

      Try using our search engine, but select articles, and in this case I also selected titles only: https://www.celiac.com/search/?&q=cheese&type=cms_records2&quick=1&search_and_or=and&search_in=titles&sortby=relevancy 
    • Art Maltman
      My 5 months of Struggle

      By Art Maltman · Posted

      About 5 Months ago I got a little bit sick and since then I have been having trouble focusing, rembering, thinking thought through, having pressure on my head and even just talking to friends normaly has become a challange. I also have been having yellowish poops. My father was has celiac but I am not sure if thats what is causeing my problems becasue I dont have any abdomnial pain like him. i have also tried going gluten free for a week with no results, but maybe i just need to try for longer. I have gone to doctors but they haven't had really any ideas as to whats wrong with me they just say it could be anything and try this drug maybe it will work. I really am tired of feeling terrible all the time and if any one knows if these symptoms are common to celiac or has any other ideas whats wrong with me please let me know.
×
×
  • Create New...