Jump to content

  • 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

Help! Cornmeal!

penguin

Recommended Posts

penguin Community Regular
penguin
Posted

I got glutened by contaminated store brand cornmeal last night... <_<

It was a bad glutening too, so that was no fun. I just bought some Quaker cornmeal (in a little canister looking thing). I want to make cornbread again, cause I'm really jonesing for it.

Does anyone know if it's gluten-free? If it isn't, does anyone know of a brand that is?

The only other ones I've seen are Bob's Red Mill (got sick from their "gluten-free" baking mix so I don't trust them) and Aunt Jemima (which is Quaker anyway).

Please help :huh:

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

Celiac.com Sponsor (A8-M):


Carriefaith Enthusiast
Carriefaith
Posted

I've heard that Quaker products are no longer safe. I also got sick from Bob's Red Mill (why do they label that stuff as gluten-free anyway?). There are some cornbread recipes in some of the gluten-free cookbooks. Do you have any of those?

penguin Community Regular
penguin
Posted
  • Author
I've heard that Quaker products are no longer safe. I also got sick from Bob's Red Mill (why do they label that stuff as gluten-free anyway?). There are some cornbread recipes in some of the gluten-free cookbooks. Do you have any of those?

I've got the cornbread recipe, I just can't find ANY EFFING CORNMEAL!!!!!!!! :angry::angry::angry:

this is so frustrating!!!!!!!!

(sorry Carrie, I didn't mean to make that sound angry at you)

Carriefaith Enthusiast
Carriefaith
Posted

ok... I don't eat cornmeal myself, but I would stay away from Quaker and Bob's Red Mill. Maybe you could order some from kinnikinnick, I consider their food safe.

Open Original Shared Link

Guest Robbin
Guest Robbin
Posted

I also was gluttened by cornmeal--the Indian Head brand, yellow bag. I wonder if maybe this is why some people are so corn sensitive. Maybe a good number of cornmeal and cornstarch brands are contaminated.

Becky6 Enthusiast
Becky6
Posted

I got one that says gluten-free right on the box! It is Hodgson Mill. I had no problems with it and it tasted fine.

Open Original Shared Link?

Here is a pic of it but I got mine in the regular store in the natural foods section.

2Boys4Me Enthusiast
2Boys4Me
Posted

I don't know if they have Purity or Unico, but those are the two brands I've seen around here, but I'm from the Great White North.

The Purity is in a clear plastic bag with a yellow and green label. It doesn't say gluten-free, but it says 100% natural No additives. 500g pkg (about 16 oz/1 lb).

Packed by Fort Garry Milling Co.

PO Box 537

Saskatoon, SK, Canada

1-800--363-2578

Disclaimer: My son has no outward symptoms, so I cannot guarantee the purity of Purity.

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

Celiac.com Sponsor (A8-M):


GlutenFreeAl Contributor
GlutenFreeAl
Posted

I too have used the Hodgson Mill with no ill effects.

Good luck!

pixiegirl Enthusiast
pixiegirl
Posted

I use Arrowhead Mills, I think I've read that people have had problems with their products before and I'm not sure why, the company is owned by Hain, and they label really well. I use it often with no problems. This is a link to the Arrowhead Mills web site specifically the Corn meal product and it clearly says Gluten free.

Open Original Shared Link

Best, Susan

Turtle Enthusiast
Turtle
Posted

Anyone know anything about Aunt Jamima cornmeal mix? I noticed on their label it's a Quaker product but i'm not clear on if it's really gluten-free???

debmidge Rising Star
debmidge
Posted

We always stick to either Hodgson's mill (spelling if off, i think) and Kinninick (spelling is off). Yes, quaker can't be trusted - what an ironic statement - who'd a thunk it that you can't trust a Quaker? :D

teankerbell Apprentice
teankerbell
Posted

I will never, ever eat anything by Quaker Oats ever again. When I called them, they were specific about not being able to guarantee any of their products are safe from cross-contamination. And that was the BIGGIE for me. I noticed that I wasn't feeling better after being diagnosed and going gluten-free. Apparently, I was glutened by their rice cakes sis and was mortified to find out this. But that is basically what all mainstream manufacturers tell you to cover their beehinds.

I have had trouble with Bob's Red Mill stuff as I have seen a lot of people have which I thought was safe too! And Amy's products (which is slightly off the topic).

Guest spruette
Guest spruette
Posted

In regards to the Aunt Jemima...

I have eaten Aunt Jemima Cornmeal and I make corn bread with it all the time. I have yet to have any ill effects. Hoping that since my Celiac is so silent at times, that I am not being glutened without realizing it.

Bob's Red Mill, I had no idea. Does this go for his gluten free all purpose flour too?? YIKES!!!!!!!!!

Turtle Enthusiast
Turtle
Posted

Thanks everyone for your input.

I too have been using Aunt Jamima cornmeal w/ no issues....but after hearing what ya'll have to say about Quaker that's a bummer....

bluelotus Contributor
bluelotus
Posted

I've had the Gluten Free Pantry cornbread mix without any problems (though it is not as tasty as my prior diagnosis standby - Jiffy.....mmmmmm).

par18 Apprentice
par18
Posted

I have used two kinds of Goya corn meal. One is fine ground and the other is extra fine (almost like corn flower). I have had no problems with either. I have called Goya before and got an answer about their canned kidney beans which were also ok. Let me say I have not been accidentally glutened since I started this diet almost 11 months ago. I have either been very lucky or maybe not that sensitive. I had positive dx (biopsy) so I know I have celiac disease. I eat out about once a week. I eat a lot of cornbread so I have given myself a lot of chances. I'm sure almost anything you get in the health food stores that says gluten free is probably ok. It would also be more expensive. I would have to say that most mills probably grind more than just corn so the chance of cross contamination would exist with just about all of them. Go in almost any regular grocery store and there are probably half a dozen brands of corn meal. I read the labels and if I don't see a

anything wrong then I give it a try. The biggest threat would be a corn bread "mix". I stay away from these. So far so good.

Tom

skinnyminny Enthusiast
skinnyminny
Posted

I was just wondering is it just a Cross Cont issue with the quaker? I use it without any known effects?

teankerbell Apprentice
teankerbell
Posted

Here is the response I received from Quaker:

RE: Quaker Corn Meal , REF.# 025651068A

Laura:

Thank you for contacting us about Quaker Corn Meal. We understand that individuals sensitive to gluten cannot digest even trace amounts of gluten. Since so many of our products contain grain ingredients and many products are made in the same facility, we cannot guarantee that any particular product is entirely free of gluten. Although we would like to help you find products that meet your special dietary needs, we are not able to recommend any of our products. We hope this information is helpful.

Theresa

So in a nutshell Please do nout use any products from the Quaker!!!

paulasimone Rookie
paulasimone
Posted

chelsE -

just to check - you're not using an old glutened cast iron skillet are you?

(i just had to replace mine myself - it is after all the definitive cornbread receptacle.)

:)

i really hope you're able to get some delicious cornbread soon!

Guest Robbin
Guest Robbin
Posted
chelsE -

just to check - you're not using an old glutened cast iron skillet are you?

(i just had to replace mine myself - it is after all the definitive cornbread receptacle.)

:)

i really hope you're able to get some delicious cornbread soon!

Omg, I am using my grandmother's skillet. I scour it well, but you are right they are porous-that's why they turn black. Ok, maybe it wasn't the yellow Indian head cornmeal. :blink:

penguin Community Regular
penguin
Posted
  • Author

I usually use my small pyrex dish, and always have. My cast iron skillet is too big for cornbread, I usually use it for frying things. Since being gluten-free, I've only used it to broil things, and at that I line the pan with tin foil. I can't stand to waste a perfectly good pan. I need to buy another one, though.

I did make good cornbread, twice! I actually just ate some with eggs. I put cheese and egg on top of a split slice of cornbread. Almost like eggs benedict without hollandaise. Awesome!

I used Hodgson Mill with no problem, yay! Thanks for all of your help, everybody!

RoseNNJ Apprentice
RoseNNJ
Posted

I make corn muffins instead of the bread. I used the arrowhead recipe on the bag and used rice flour. They were a little gritty but they were soo good! :)

pinktroll Apprentice
pinktroll
Posted

You can also make your own cornmeal by grinding popcorn. It is a little bit finer than what you buy in the store but it still works and you know that is ok if you grind it yourself!

  • 2 years later...
nuevacourt Newbie
nuevacourt
Posted
I too have used the Hodgson Mill with no ill effects.

Good luck!

Be careful of cross contamination! Here's what the rep at Shiloh Farms wrote:

Thank you for your inquiry. We do not have dedicated equipment or a dedicated facility. We do take care to clean our machinery thoroughly between products however we are no longer labeling our products as gluten-free because of the fact that we do not have a dedicated facility. Thanks again for your question.

Amanda Byrd

Shiloh Farms

191 Commerce Drive

New Holland, Pa 17557

800-362-3832

www.shilohfarms.com

You might not feel sick but you know gluten does damage to your small intestine so why risk it when you can purchase from companies that have a dedicated facility or that only do gluten free products? Hodgson hasn't responded to my email yet. I will post the message when I receive it.

lpellegr Collaborator
lpellegr
Posted

I don't think Bob's Red Mill lists their corn meal as gluten-free. However they seem to have enough gluten-free corn around to make their Mighty Tasty Hot Cereal. I've been meaning to ask them about that... <_<

Archived

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

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. Scott Adams
      - Scott Adams replied to Aretaeus Cappadocia's topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      Brown Rice Vinegar (organic) from Eden Foods is likely gluten free

      This is a solid, well-reasoned approach. You’re right that “koji” by itself doesn’t indicate gluten status, and the risk really does come down to which grain is used to culture it. The fact that you directly contacted Eden Foods and received a clear statement that their koji is made from rice only, with no wheat or barley, is meaningful due diligence—especia...
    2. Scott Adams
      - Scott Adams replied to wellthatsfun's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      1

      nothing has changed

      Seven months can still be early in celiac healing, especially if you were mostly asymptomatic to begin with—symptoms like low iron, vitamin D deficiency, nail changes, and hair issues often take much longer to improve because the gut needs time to recover before absorption normalizes. A tTG-IgA of 69 is not “low” in terms of immune activity, and it can t...
    3. Scott Adams
      - Scott Adams commented on knitty kitty's blog entry in Thiamine Thiamine Thiamine
      1

      About Celiac Remission

      This idea comes up often, but it’s important to separate theory from what’s actually supported by evidence. In celiac disease, the immune system does not “forget” gluten in a permanent or reliable way, even after long periods of avoidance, and the celiac genes do not turn off. While antibody levels (like tTG IgA) can normalize on a strict gluten-free diet an...
    4. Scott Adams
      - Scott Adams replied to TheDHhurts's topic in Gluten-Free Foods, Products, Shopping & Medications
      2

      need help understanding testing result for Naked Nutrition Creatine please

      Gluten testing is normally reported in ppm (parts per million), which is equivalent to mg/kg, not micrograms by itself. A result of <0.025 mcg only becomes meaningful if you know the sample size tested (for example, mcg per gram or per kg). If that value represents <0.025 mcg per gram, that would equal <25 ppm, which is above the gluten-free threshold...
    5. Scott Adams
      - Scott Adams replied to Jmartes71's topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      Medications

      Medication sensitivity is very real for many people with celiac and other autoimmune conditions, and it’s frustrating when that’s brushed off. Even when a medication is technically gluten-free, fillers, dose changes, or how your nervous system reacts—especially with things like gabapentin—can cause paradoxical effects like feeling wired but exhausted. The fa...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,189
    • Most Online (within 30 mins)
      7,748
    Atl222
    Newest Member
    Atl222
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • Scott Adams
      Brown Rice Vinegar (organic) from Eden Foods is likely gluten free

      By Scott Adams · Posted

      This is a solid, well-reasoned approach. You’re right that “koji” by itself doesn’t indicate gluten status, and the risk really does come down to which grain is used to culture it. The fact that you directly contacted Eden Foods and received a clear statement that their koji is made from rice only, with no wheat or barley, is meaningful due diligence—especially since Eden has a long-standing reputation for transparency. While the lack of gluten labeling can understandably give pause, manufacturer confirmation like this is often what people rely on for traditionally fermented products. As always, trusting your body after trying it is reasonable, but based on the information you gathered, your conclusion makes sense.
    • Scott Adams
      nothing has changed

      By Scott Adams · Posted

      Seven months can still be early in celiac healing, especially if you were mostly asymptomatic to begin with—symptoms like low iron, vitamin D deficiency, nail changes, and hair issues often take much longer to improve because the gut needs time to recover before absorption normalizes. A tTG-IgA of 69 is not “low” in terms of immune activity, and it can take 12–24 months (sometimes longer) for antibodies and the intestinal lining to fully heal, particularly in teens and young adults. Eating gluten again to “test” things isn’t recommended and won’t give you clear answers—it’s far more likely to cause harm than clarity. Weight not changing is also very common in celiac and doesn’t rule anything out. Please know that your frustration and sadness matter; this adjustment is hard, and feeling stuck can really affect mental health. You deserve support, and if you can, reaching out to a GI dietitian or mental health professional familiar with chronic illness could really help you through this phase. This study indicates that a majority of celiacs don't recover until 5 years after diagnosis and starting a gluten-free diet: Mucosal recovery and mortality in adults with celiac disease after treatment with a gluten-free diet However, it's also possible that what the study really shows is the difficulty in maintaining a 100% gluten-free diet. I suspect that if you looked closely at the diets of those who did not recover within 2 years might be that their diets were not 100% gluten-free. Perhaps they ate out more often, or didn't understand all of the hidden ingredients where gluten can hide. Either way, it shows how difficult recovery from celiac disease can be for most people. According to this study: This article explores other causes of flattened villi:    
    • Scott Adams
      need help understanding testing result for Naked Nutrition Creatine please

      By Scott Adams · Posted

      Gluten testing is normally reported in ppm (parts per million), which is equivalent to mg/kg, not micrograms by itself. A result of <0.025 mcg only becomes meaningful if you know the sample size tested (for example, mcg per gram or per kg). If that value represents <0.025 mcg per gram, that would equal <25 ppm, which is above the gluten-free threshold; if it’s <0.025 mcg per kilogram, it would be extremely low and well within GF limits. Without the denominator, the result is incomplete. It’s reasonable to follow up with the company and ask them to confirm the result in ppm using a validated method (like ELISA R5)—that’s the standard used to assess gluten safety.
    • Scott Adams
      Medications

      By Scott Adams · Posted

      Medication sensitivity is very real for many people with celiac and other autoimmune conditions, and it’s frustrating when that’s brushed off. Even when a medication is technically gluten-free, fillers, dose changes, or how your nervous system reacts—especially with things like gabapentin—can cause paradoxical effects like feeling wired but exhausted. The fact that it helped bloating suggests it may be affecting gut–nerve signaling, which makes sense in the context of SIBO, but that doesn’t mean the side effects should be ignored. You’re carrying a heavy load right now with ongoing skin, eye, and neurological uncertainty, and living in that kind of limbo is exhausting on its own. It’s understandable to feel overwhelmed and discouraged when systems and providers don’t meet you where you are—your experience is valid, and continuing to advocate for yourself, even when it’s hard, really does matter. You can search this site for prescriptions medications, but will need to know the manufacturer/maker if there is more than one, especially if you use a generic version of the medication: To see the ingredients you will need to click on the correct version of the medication and maker in the results, then scroll down to "Ingredients and Appearance" and click it, and then look at "Inactive Ingredients," as any gluten ingredients would likely appear there, rather than in the Active Ingredients area. https://dailymed.nlm.nih.gov/dailymed/   
    • Scott Adams
      Gluten tester

      By Scott Adams · Posted

      I am not aware of an air detector for gluten, but Nima Partners sells a device that can detect gluten in minutes in a small sample of a meal or food that you eat. They are also a sponsor here for full disclosure: https://nimanow.com
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.