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Reaction to GlutenFree Bread & Pasta

NJoshi
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NJoshi Newbie
NJoshi
Posted
(edited)

I've recently been diagnosed with celiac disease so i went out and brought gluten free bread and pasta which i'm having allergic reactions to. It isn't a sever reaction i also have a fish allergic and its very similar to that, swelling of the throat and bloating for about 3-4 hours afterwards, i take a antihistamine which usually stops the throat from swelling so much.

Has anyone ever experienced this? Also what ingredient could it be that is causing this ?

 

Edited by NJoshi
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Ennis-TX Grand Master
Ennis-TX
Posted
1 hour ago, NJoshi said:

I've recently been diagnosed with celiac disease so i went out and brought gluten free bread and pasta which i'm having allergic reactions to. It isn't a sever reaction i also have a fish allergic and its very similar to that, swelling of the throat and bloating for about 3-4 hours afterwards, i take a antihistamine which usually stops the throat from swelling so much.

Has anyone ever experienced this? Also what ingredient could it be that is causing this ?

 

You should probably look at the ingredient list on them, and try each one by themselves in small amounts with a safe diet. We do normally suggest that people avoid processed foods for a while, as it is much easier to read labels and managed the diet when foods you eat consist of only 1-3 ingredients. Also helps to forget the old texture and taste of gluten foods.
It is very common for celiacs to get new food allergies, intolerance, or sensitivities til they are healed, and with each gluten exposure after. Many of mine got less severe over the years and some intolerance/sensitivities went away.

It might be good to look up the Newbie 101 thread for some good starter information to the diet, although it is a bit outdated.

GFinDC Veteran
GFinDC
Posted

Ennis has it right.   Checking all the ingredient lists is the first step.  Then try the ingredients one at a time.   They use different flours in gluten-free products and also different additives to help the dough rise.  Some commonly used leavening agents are zanthan gum, and guar gum.  Zanthan gum is made by bacteria and some people have a reaction to it.

But, it could be any of the other ingredients also.

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