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junieb

What Is The Problem With Bob's Red Mill?

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I see a couple of people have mentioned below that they are nervous about using Bob's Red Mill gluten-free flours. Is there a problem with their gluten-free line? I thought their gluten-free line was totally separate from their non-gluten-free line. Was there an issue at some point in the past? Thanks.

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Some people are more sensitive than others and some people find they react to Bob's Red Mill products. They are in a seperate room from the gluten flours and only contain amounts of gluten so low that most celiacs wouldnt react.

That is my understanding.

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Yea lal the talk here has me nervous about buying them, though I have not reacted (trb is I do not think I am nearly healed enough to know) yet to my chololate chip gluten-free pancakes.

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Hmmmm.... dd is at the beginning stages of healing, so I wouldn't want to trust a product just because it doesn't make her sick; I don't think we can gauge by that yet......especially since some people can have damage without any external symptoms. That's what makes me nervous. I hadn't heard of any specific problem with them - I know they produce lots of gluten stuff on a sep line (we used to use tons from that line!) but I was under the assumption that cc was not a concern with them. (?) Thanks for replying!

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I am one of the ones that has said that I reacted to them. I had a severe reaction about a year ago now and the only thing different (that I can remember) I ate was Bob's Red Mill flaxseed. Here is the statement on their website:

"Bob’s Red Mill stone grinds flours in a dedicated room for the production of its gluten-free line and performs batch testing before processing and after packaging. The company adheres to the Codex Alimentarius standard – the international gluten-free food standard for manufacturers. While the current Codex gluten-free standard specifies a gluten limit of 200 parts per million (ppm), Bob’s Red Mill’s gluten-free products consistently fall below 20 ppm."

http://www.bobsredmill.com/gluten_free_info.php

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I'm one who reacted, but only to the Mighty Tasty Hot Cereal. I'm fine with the rice cereal and use the flours without problems.

Very likely another ingredient in the MTH Cereal that I'm reacting to. Don't know other than diagnosed Celiac what other sensitivities I may be dealing with. (But I have to almost retract that it maybe another sensitivity, because with this one cereal, my symptoms are very much like a gluten reaction for me....severe pain, dia., flu-like aches, incredible fatigue)

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Here is a quote from their website

Bob’s Red Mill stone grinds flours in a dedicated room for the production of its gluten-free line and performs batch testing before processing and after packaging. The company adheres to the Codex Alimentarius standard – the international gluten-free food standard for manufacturers. While the current Codex gluten-free standard specifies a gluten limit of 200 parts per million (ppm), Bob’s Red Mill’s gluten-free products consistently fall below 20 ppm.

http://www.bobsredmill.com/gluten_free_info.php

I use bob's all the time with no problems.

-Jessica :rolleyes:

I see a couple of people have mentioned below that they are nervous about using Bob's Red Mill gluten-free flours. Is there a problem with their gluten-free line? I thought their gluten-free line was totally separate from their non-gluten-free line. Was there an issue at some point in the past? Thanks.

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Guest nini

I've reacted to their product in the past, but I don't know if I'm sensitive to something else in the bread mix, or all purpose flour, or if it really was just a hypersensitive reaction to tiny minute amounts of gluten.

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I have contacted the company direct several times and am assured that the products are produced seperately and batch tested. My daughter does not have reactions to their products, though I am sure it does depend on your level of sensitivity. It's so hard to find products that are reliable that I will keep using them until I see (or hear about) a reaction from her. Bob's just came out with a Gluten-free Casein-free cookie mix that is simply amazing!!

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I am one of the ones that has said that I reacted to them. I had a severe reaction about a year ago now and the only thing different (that I can remember) I ate was Bob's Red Mill flaxseed. Here is the statement on their website:

"Bob’s Red Mill stone grinds flours in a dedicated room for the production of its gluten-free line and performs batch testing before processing and after packaging. The company adheres to the Codex Alimentarius standard – the international gluten-free food standard for manufacturers. While the current Codex gluten-free standard specifies a gluten limit of 200 parts per million (ppm), Bob’s Red Mill’s gluten-free products consistently fall below 20 ppm."

http://www.bobsredmill.com/gluten_free_info.php

Flaxseed can be 'deadly' for those who do not tolerate it well. I am one of those. Even a little bit of it and I can take up bathroom residence. Claire

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