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dania

Bob's Red Mill coconut flour

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Hello, I purchased Bob's Red Mill coconut flour (marked gluten free) to do some low-carb baking. Are their flours safe for celiacs? I thought there was some controversy lately with that company but I don't know if that was about their gluten-free oats or something? Thanks :)

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4 hours ago, dania said:

Hello, I purchased Bob's Red Mill coconut flour (marked gluten free) to do some low-carb baking. Are their flours safe for celiacs? I thought there was some controversy lately with that company but I don't know if that was about their gluten-free oats or something? Thanks :)

We use BRM gluten-free products, including the oats, and have never had a problem with them.


Peter

Diagnosis by biopsy of practically non-existent villi; gluten-free since July 2000. I was retested five years later and the biopsy was normal. You can beat this disease!

Type 1 (autoimmune) diabetes diagnosed in March 1986

Markham, Ontario (borders on Toronto)

Celiac.com - Celiac Disease Board Moderator since 2007

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I use BRM baking powder and xanthum gum powder. I will try more as time permits.  My understanding is their quality control measures, practices and records helped lead the way in industry improvements for record keeping, designated manufacturing lines, and most importantly sourcing. They did have a recall in 2013 for sorghum powder that was sold geographically in Canada, voluntarily recalled and pulled lots that may have been affected.

While this news is bothersome the ability to track exact lots/batches is crucial in my opinion . In this time they have investigated and likely if it was traced back to a sourcing issue they would likely stop using the source going forward. It can often be hard to get these details but a recall being issued is proactive versus one that just denies and it requires action from consumers.

So the good news is it was a specific item , year,location not the product you have currently. Also food for thought (pun) in an ideal world there will be little errors of such but transparency and swift action is important. It's  the companies that do not keep detailed records, practices in place, or who are inconsistent in testing or skip lot testing that are concerning and I hope to avoid.

Enjoy your flour.

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I read BRM response to that incident in Canada. It was reported by a third party, and they then tested several packages from the same batch and they were all fine.  They still volunteerily recalled the entire batch.  That being said, they do use several sources and some use less then optimal sorting techniques.

  If you are sensitive to levels below 20ppm, you may be better with another vendor the tests to lower levels, hodgson mills tests to 5ppm.  Any with a certified gluten-free circle certifies to 10ppm at multiple stages of the process.

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Bob's processes the gluten free items in a separate facility

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