Asian Markets

[TinkerbellSwt]

I finally did it. I went to an Asian market to get my flours and such. OMG. The price difference is unreal. I spent about 27.00 for things I would have paid over 50.00 for in health food stores and supermarkets. The only thing I didnt try to get were the rice noodles. Anyone have a kind they particulary like? There are like 100 brands of the things. I am so happy to find a bargain!

[Felidae]

I like any kind of thin Asian/Thai rice noodles and they are so affordable. Of course I also like Tinkyada.

[Guest Kathy Ann]

How trustworthy is it to buy gluten free stuff in an Asian market, I wonder? Since celiac is rarer in that part of the world, would there be an even greater chance of cross contamination or mislabeling from an uninformed manufacturing community? Health foods are WAY more expensive to be sure, but usually specifically manufactured by people concerned with and aware of allergy issues. Just wondering. I'd sure like to save money that way too!

[Jestgar]

I think there's a lot less wheat in general being used in asian manufacturing.

[Guest Kathy Ann]

That's true. If a little wheat didn't matter then we'd be safe. But since we only require a little to be injured, it changes the rules. I've been wondering for quite awhile if rice straight from Asia would be safer from cross contamination for the same reason you said - less wheat being grown and eaten in that culture. But then you'd have the added problem of possible contamination in the long distance shipping. No easy answers I guess.

[TinkerbellSwt]

I know a few people on here do buy from the Asian markets and have had no adverse affects that I have heard. I will of course keep everyone posted as to how I feel using all my stuff.

[Felidae]

That's true. If a little wheat didn't matter then we'd be safe. But since we only require a little to be injured, it changes the rules. I've been wondering for quite awhile if rice straight from Asia would be safer from cross contamination for the same reason you said - less wheat being grown and eaten in that culture. But then you'd have the added problem of possible contamination in the long distance shipping. No easy answers I guess.

I buy gigantic bags of rice from Thailand that are sold at Costco. The plastic is so thick I'm not worried. Also, the rice flours and noodles I have bought contain just rice and water. Even if you buy a mainstream brand of rice flour, do you know where the rice to make the flour is actually coming from? Possibly from Asia because it would be cheaper.

On another note, I always rinse my rice before cooking it.

[Guest Kathy Ann]

I buy gigantic bags of rice from Thailand that are sold at Costco. The plastic is so thick I'm not worried. Also, the rice flours and noodles I have bought contain just rice and water. Even if you buy a mainstream brand of rice flour, do you know where the rice to make the flour is actually coming from? Possibly from Asia because it would be cheaper.

On another note, I always rinse my rice before cooking it.

Great idea! That would maybe take care of any gluten dust. Is there also any big chance of entire grains of wheat, barley or otherwise getting accidentally included in with the rice?? We can't be paranoid about this, but I have always wondered just what kind of cross contamination occurs. Is it genetic and actually in with the growing of the grain? Or is it in the dust? Or is it in actually stray grains? Or is it all of the above? I really would like to continue to eat alternative grains, but worry a little about cross contamination sabotaging my gluten-free progress. I'm really sensitive.

[Felidae]

Great idea! That would maybe take care of any gluten dust. Is there also any big chance of entire grains of wheat, barley or otherwise getting accidentally included in with the rice?? We can't be paranoid about this, but I have always wondered just what kind of cross contamination occurs. Is it genetic and actually in with the growing of the grain? Or is it in the dust? Or is it in actually stray grains? Or is it all of the above? I really would like to continue to eat alternative grains, but worry a little about cross contamination sabotaging my gluten-free progress. I'm really sensitive.

I'm really not worried about cc with plain white rice because in Asia I don't think there would be a field of wheat next to a rice field due to growing conditions, climate, and the industry in general. I also don't think rice would be cultivated, transported and packaged with other grains like wheat. This is just my opinion, I'm more familiar with agri. practices in North America than in Asia, so I'm just assuming. I am very sensitive too and I get sick from the smallest amount of gluten.

[Guest Kathy Ann]

Do the Asian markets usually carry any whole grain rice flour, rice bran and other products or just white refined ones?

[NoGluGirl]

I'm really not worried about cc with plain white rice because in Asia I don't think there would be a field of wheat next to a rice field due to growing conditions, climate, and the industry in general. I also don't think rice would be cultivated, transported and packaged with other grains like wheat. This is just my opinion, I'm more familiar with agri. practices in North America than in Asia, so I'm just assuming. I am very sensitive too and I get sick from the smallest amount of gluten.

Dear Felidae,

I am extremely sensitive, too. I am paranoid careful. I too, buy rice flour and noodles from the Chinese market. As you said, wheat is not grown in every part of China. In fact, the southern Cantonese region eats primarily rice. In northern China, they eat wheat noodles more often with their meals. Being careful with soba noodles is a good idea, though. If you need help reading the ingredients, the clerk is more than likely to be happy to help you if you explain the situation. Soba noodles are not always made entirely from Buckwheat, so you need to be really careful with them.

Sincerely,

NoGluGirl

[Felidae]

I am extremely sensitive, too. I am paranoid careful. I too, buy rice flour and noodles from the Chinese market. As you said, wheat is not grown in every part of China. In fact, the southern Cantonese region eats primarily rice. In northern China, they eat wheat noodles more often with their meals. Being careful with soba noodles is a good idea, though. If you need help reading the ingredients, the clerk is more than likely to be happy to help you if you explain the situation. Soba noodles are not always made entirely from Buckwheat, so you need to be really careful with them.

It's good that you posted about the soba noodles because I'm sure some people don't know about that. I tend to eat more Thai noodles than Chinese ones lately. I sure do miss some of the Chinese soups I used to eat before being gluten-free.

[NoGluGirl]

It's good that you posted about the soba noodles because I'm sure some people don't know about that. I tend to eat more Thai noodles than Chinese ones lately. I sure do miss some of the Chinese soups I used to eat before being gluten-free.

Dear Felidae,

I know exactly how you feel. I love Chinese food! I have not had any since going gluten- free about four months or so ago. I miss it so much! My wok is needing seasoned. I am afraid to season it though, because I need to do a rotation diet, and do not want to find out I am allergic to a specific oil and have to get a new wok! The soba noodles are definately something that is easy to assume about. I miss my hot-sour soup from our favorite local place. The cool part is, homemade Chinese is really good! I just need to get the ingredients!

Sincerely,

NoGluGirl