Reactions to rice flour?

[Irene Joanne]

Lately I'm having really obvious reactions to anything I bake with a flour mix that uses brown and white rice flour. It feels so much like my reactions to gluten- that I just assumed somehow it got contaminated with gluten and I stopped eating anything with this flour mixture. 

Yesterday, I baked with a different blend that also has white and brown rice flours- same reaction- but even worse. Nausea, bloating, gurgling stomach, loose stools, headache, nausea, crankiness and depression since then. Similar to my gluten reactions but milder. 

When I use the xo mixes or the presidents choice mixes ( I'm in Canada) that do not contain rice flours- I'm fine, other than needed to limit the amount I eat because it's not healthy. 

Does this make any sense? 

Gluten free is a breeze compared to figuring out all the other food sensitivities I have? It's just frustrating because the least healthy flours are the ones I don't react to. I can't eat even gluten free oats- can't handle any lentils/beans. I do know just eating whole foods and going grain free is probably my best choice- but it's exhausting to be cooking all the time- I don't do well with raw veggies. 

Im not a morning person and need to eat soon after I get up or I'm sick all day.  Yet I find myself spending 30-60 minutes every morning having to cook myself a meal I can eat. Eggs are okay- but I don't do well eating them everyday. 

[kareng]

50 minutes ago, Irene Joanne said:

Lately I'm having really obvious reactions to anything I bake with a flour mix that uses brown and white rice flour. It feels so much like my reactions to gluten- that I just assumed somehow it got contaminated with gluten and I stopped eating anything with this flour mixture. 

Yesterday, I baked with a different blend that also has white and brown rice flours- same reaction- but even worse. Nausea, bloating, gurgling stomach, loose stools, headache, nausea, crankiness and depression since then. Similar to my gluten reactions but milder. 

When I use the xo mixes or the presidents choice mixes ( I'm in Canada) that do not contain rice flours- I'm fine, other than needed to limit the amount I eat because it's not healthy. 

Does this make any sense? 

Gluten free is a breeze compared to figuring out all the other food sensitivities I have? It's just frustrating because the least healthy flours are the ones I don't react to. I can't eat even gluten free oats- can't handle any lentils/beans. I do know just eating whole foods and going grain free is probably my best choice- but it's exhausting to be cooking all the time- I don't do well with raw veggies. 

Im not a morning person and need to eat soon after I get up or I'm sick all day.  Yet I find myself spending 30-60 minutes every morning having to cook myself a meal I can eat. Eggs are okay- but I don't do well eating them everyday. 

I don't know that rice flours are all that healthy.  Try blends of sorghum, millet,  and a starch like tapioca or arrowroot.  You could add flax or bananas or apples  to add some fiber & nutrition to a muffin.

[Irene Joanne]

I guess I thought rice flour was healthier than corn flour anyways. i haven't worked much with sorghum flour but I do have a bag in the freezer- I'll try something with it. 

[Zvr]

Hi Irene , if you have frozen any type of flour then you shouldn't really use it as it absorbs moisture regardless . Rice is one of the biggest culprits for food poisoning as it may contain spores which may not be killed off during freezing or even cooking at high temperatures, adding moisture into the mix will definitely help it on its way. We can't guarantee that our domestic freezers are -18 or below unless we test them regularly so I wouldn't chance it. The best way to store unused rice flour is to put it in an airtight container , cut out the original use by date and stick it on the tub and store in dry storage away from moisture. 

[Anna Walker]

You might be reacting to the actual white rice. Lots of people, myself included, react to gluten cross reactors like rice. The paleo mom has some great articles on her website about gluten cross reactors and molecular mimicry (why the body "sees" rice as gluten in some of us). I'd try a grain free flour like almond flour and see how you do. Speaking from personal experience, you might want to talk to your MD or nutritionist about leaky gut and SIBO, too, since you're experiencing other food sensitivities. The SCD diet really helped me. Good luck!

[squirmingitch]

1 hour ago, Zvr said:

Hi Irene , if you have frozen any type of flour then you shouldn't really use it as it absorbs moisture regardless . Rice is one of the biggest culprits for food poisoning as it may contain spores which may not be killed off during freezing or even cooking at high temperatures, adding moisture into the mix will definitely help it on its way. We can't guarantee that our domestic freezers are -18 or below unless we test them regularly so I wouldn't chance it. The best way to store unused rice flour is to put it in an airtight container , cut out the original use by date and stick it on the tub and store in dry storage away from moisture. 

Can you  provide links for where you found this info. saying you shouldn't use any flour that has been frozen?

I found these links about storing flours of all kinds.

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