Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • 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

gluten-free Flours That Make You Sick....

zachsmom

Recommended Posts

zachsmom Enthusiast
zachsmom
Posted

:( Okay what was our final decision on gluten free flours...

I have bobs red mill . DOes it make you guys sick>? I bought the stuff and want to use it for the baby's first sugar cookies but ... am scared . I am afraid that he will get sick .

I know that I proabbly will just have to go and wing it ... but I am scared. I feel like I am walking out to the end of the diving board .. and its really a high one and the water is really really deep.. and I am a little kid ... ahahhahahhahahahahah

DOes bobs red mill make everyone sick? or is it okay... ( yes i know I will have to see... wahhhhhhhh

thanks.... everyone...

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

Celiac.com Sponsor (A8-M):


Guhlia Rising Star
Guhlia
Posted

Bob's Red Mill has made me sick before, but there are PLENTY of people who have had no reaction at all. I use Kinnikinnick flours as they are processed in a gluten and casein free facility. They also seem to make better baked goods than other flours I've tried. Here's a link to the post I just made with recipes for two types of Christmas cookies. Neither are sugar cookies, but the butter/jam ones would be fine for a tiny one and they're DELICIOUS!!!

Open Original Shared Link

jerseyangel Proficient
jerseyangel
Posted

I'm so sorry I haven't gotten back to you :ph34r: My parents (who live in another state) called this afternoon, and we chatted for quite a while.

I don't use Bob's Red Mill at all. Their xanthan gum glutened me (I swear it was that--every time I used it, I got sick, it was the common ingredient in several different things that I reacted to). Xanthan gum in other mixes has no effect on me.

Between that, and everything I've read on this board, I am afraid to try anything else by them. Not everyone reacts to their stuff--but a lot of us here seem to.

I stick with Ener-g. I'm sure others will weigh in with what they use. I know that some of Bob's flours are made in separate rooms from the gluten-containing ones. Hopefully someone who has checked into that further will let us know which ones those are.

2Boys4Me Enthusiast
2Boys4Me
Posted

Sorry I can't help you out. I never buy Bob's Red Mill flours because they are so freaking expensive compared to the flours and starches I can get in the Asian section of the grocery store. I get sweet rice flour, white rice flour, corn flour, cornstarch and tapioca starch from the regular grocery. I get potato starch from the Asian market, and sorghum, brown rice flour and xanthan from the health food store. I make my own mixes or use recipes that call for individual flours rather than a mix.

Good luck. :)

angel-jd1 Community Regular
angel-jd1
Posted

I use Bob's all the time and have not had any trouble with them. The flours with the gluten-free symbol are produced on dedicated lines in a dedicated facility. Check their website for more info on that. I feel safe using them.

-Jessica :rolleyes:

Felidae Enthusiast
Felidae
Posted

I have reacted from Bob's Red Mill. I also buy flours and starches from the asian section in my grocery store and combine them with sorghum flour from the health food store.

arc Newbie
arc
Posted

I don't use Bob's Red Mill Baking Mix anymore because of the bean flours in it. I don't seem to tolerate legumes anymore since going gluten-free. Besides, it made the cookies taste like bean sprouts. <_< I like bean sprouts in my salads, not in my chocolate chip cookies. Gross. :blink:

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

Celiac.com Sponsor (A8-M):


wolfie Enthusiast
wolfie
Posted

Bob's Red Mill made me feel kinda funky, but it could be b/c I think there are bean flours in it and I don't think I can tolerate those as well as the rice/tapioca/potato starch flours. I really like the gluten-free mix made out of those 3 for baking.

jaten Enthusiast
jaten
Posted
I don't use Bob's Red Mill at all. Their xanthan gum glutened me (I swear it was that--every time I used it, I got sick, it was the common ingredient in several different things that I reacted to). Xanthan gum in other mixes has no effect on me.

DITTO!!!! I'm sorry for you, but glad I'm not the only one with this exact experience.

I react to other Bob's products....flours, etc. I do eat their Creamy Rice cereal because I've never had a problem with it (but not the same for the Mighty Tasty cereal or whatever).

jerseyangel Proficient
jerseyangel
Posted
DITTO!!!! I'm sorry for you, but glad I'm not the only one with this exact experience.

I react to other Bob's products....flours, etc. I do eat their Creamy Rice cereal because I've never had a problem with it (but not the same for the Mighty Tasty cereal or whatever).

OMG! You too with the xanthan gum! I sort of thought it was just me--and I've hesitated to mention it. I can use some of the Gluten Free Pantry mixes (some of them don't use tapioca, which I'm sensitive to) that contain xanthan gum, and I never get symptoms from those.

Well, at least we identified the culprit :D

Nothing like paying $12.00 for a small bag of something that makes you sick :angry:

happygirl Collaborator
happygirl
Posted

The main product I use of theirs is their gluten-free flour, and I have done fine with it.

zachsmom Enthusiast
zachsmom
Posted
  • Author

OKAY according to my records here.... Some of you guys are thinking that the BEANS inthe flour mixes are making you sick...... ( Bobs I have to say I question only because of the video the provide on their web site.. I watched it and ended up more confused than thrilled.... ) .... about using the machines and then washing them and then making the gluten free stuff) and if they never used the machines for regular wheat .. wouldnt they not have to worry about the elsia glutne index thingy.... no wheat no reason to measure it in our foods right... Or am i insane?

But if your having a problem with the bobs red mill is it the beans .... or are you guys thinking that its something else.

I am getting this stuff at target and my local publix..... the xanthum gum is at whole foods 10. 99 a bag... But I think the average bag is 5. 79 cents.

But I have a bag and have to use it ... or listen to my husband yell because I spent the money on that and the xanthum gum and .... now I am a big waster.

Guhlia Rising Star
Guhlia
Posted

For me it definitely wasn't the beans in the flour mix. I got a VERY gluten-like reaction from the flour. I have no other intolerances. I stay far away from Bob's products because I think they have a real cross-contamination issue there. Just my opinion. Not worth the risk for me.

jaten Enthusiast
jaten
Posted
OMG! You too with the xanthan gum! I sort of thought it was just me--and I've hesitated to mention it.

I know what you mean...I didn't mention it either because I react to many products that others here are fine with, but my eyes popped wide when I read your post. I have no problems with xanthan gum in any other circumstance but I have been sick every time I've added Bob's xanthan gum to anything I make. Like you, I tried it various ways multiple times. Bob's Red Mill xanthan gum is the only ingredient that was present each and every time I got sick from my own baking. (I stopped using his flours almost as soon as I started using them, but I had this $10.99 bag of xan gum I wanted to be able to use. Gave it up.)

I can use some of the Gluten Free Pantry mixes (some of them don't use tapioca, which I'm sensitive to) that contain xanthan gum, and I never get symptoms from those.

Well, at least we identified the culprit :D

Nothing like paying $12.00 for a small bag of something that makes you sick :angry:

Unfortunately, I am the proverbial canary in the gluten mine; I am, however, extremely fortunate to not have sensitivities to other starches....have to be very easy on cassein and soy, but I'm good with legumes, other starches, etc. Poor you! :( I love tapioca starch/flour.

Hehehe...yeah, if it had cost less, it wouldn't have been so hard to let go. But you can't even give the stuff away to gluten consumers...they don't need xanthan gum <_<

To the person who asked if it was the bean flour in Bob's, in my case, definitely not.

zachsmom Enthusiast
zachsmom
Posted
  • Author

Okay I lost my last board message... But I do have a question.... how to make a better tasting flour mixture... I am guessing that it is a personal taste...... BUT

OH GOD I feel like throwing up. I made the land of lakes sugar cookies for gluten free .. using bobs mill. and the xanthum gum.... tasted the dough .... I have this after taste..... what is it.... It is so gross. god what an awful taste.... uck uck uck .... its like I want to brush my tongue off with sandpaper.

So whats a almost normal tasting mixture. Bobs seem so gross. or is it the xanthum gum giving it that funky taste. I am thinking its the bean ....... whats everyones educated guess....

its got potato starch ... flava bean garbonzo bean.. sorghum flour.... tapioca flour... uck.

So ... back to the drawing board.

Whats the vote....

Go back to the store and get a new brand kinikinnick ... enr-g

Find a new formulation that I make on my own.. ( okay some one here's recipie)

sit an cry. ) lol I have allready done that ....

Guhlia Rising Star
Guhlia
Posted
Okay I lost my last board message... But I do have a question.... how to make a better tasting flour mixture... I am guessing that it is a personal taste...... BUT

OH GOD I feel like throwing up. I made the land of lakes sugar cookies for gluten free .. using bobs mill. and the xanthum gum.... tasted the dough .... I have this after taste..... what is it.... It is so gross. god what an awful taste.... uck uck uck .... its like I want to brush my tongue off with sandpaper.

So whats a almost normal tasting mixture. Bobs seem so gross. or is it the xanthum gum giving it that funky taste. I am thinking its the bean ....... whats everyones educated guess....

its got potato starch ... flava bean garbonzo bean.. sorghum flour.... tapioca flour... uck.

So ... back to the drawing board.

Whats the vote....

Go back to the store and get a new brand kinikinnick ... enr-g

Find a new formulation that I make on my own.. ( okay some one here's recipie)

sit an cry. ) lol I have allready done that ....

It's the bean flour. I find bean flour repulsive. I use Kinnikinnick flours and they work and taste almost exactly like all-purpose white flour. 2 parts white rice, 2 parts potato starch, 1 part tapioca starch... Add 1 teaspoon xantham gum per cup of flour. I don't think you'll be disappointed. Everything I've made with this flour blend has been amazing.

arc Newbie
arc
Posted
OH GOD I feel like throwing up. I made the land of lakes sugar cookies for gluten free .. using bobs mill. and the xanthum gum.... tasted the dough .... I have this after taste..... what is it.... It is so gross. god what an awful taste.... uck uck uck .... its like I want to brush my tongue off with sandpaper.

That is the bean sprout after-taste that I mentioned. It's gross and you'll burp it for hours.

We just re-made cookies with a mix made from 3 cups of sorghum, 1 cup potato starch, 1/2 cup tapioca starch, with 1 tsp of xanthum gum. They were pretty good. We used the Bob's Red Mill version of all of those because that is our only option here, with no gluten effects yet.

wolfie Enthusiast
wolfie
Posted

Definitely the bean flour. I second the rice flour, potato starch, tapioca flour mix and xanthan gum! Yummy stuff!!

Kibbie Contributor
Kibbie
Posted
:( Okay what was our final decision on gluten free flours...

I have bobs red mill . DOes it make you guys sick>? I bought the stuff and want to use it for the baby's first sugar cookies but ... am scared . I am afraid that he will get sick .

I know that I proabbly will just have to go and wing it ... but I am scared. I feel like I am walking out to the end of the diving board .. and its really a high one and the water is really really deep.. and I am a little kid ... ahahhahahhahahahahah

DOes bobs red mill make everyone sick? or is it okay... ( yes i know I will have to see... wahhhhhhhh

thanks.... everyone...

Not that it will help now but I use Tom Sawyer Flour and its great!

I also use the Feather light mix a lot

1 cup rice flour

1 cup tapioca flour

1 cup corn starch

1 tbs potato flour

GlutenFreeGirlie Rookie
GlutenFreeGirlie
Posted

Well, not that it matters, but we haven't ever had a problem with Bob's flour mix. I wonder if there are other allergies that cause a reaction. We use his stuff all the time and haven't ever had a problem. It seems to me that some people are drastically more sensitive than others.

Guhlia Rising Star
Guhlia
Posted
Well, not that it matters, but we haven't ever had a problem with Bob's flour mix. I wonder if there are other allergies that cause a reaction. We use his stuff all the time and haven't ever had a problem. It seems to me that some people are drastically more sensitive than others.

I'm not sensitive to any other ingredients and have tried all of them. I have never gotten sick from any of them, but I did get sick from Bob's Red Mill.

Generic Apprentice
Generic
Posted

I haven't gotten sick from Bob's flour, but it tastes terrible. Garbanzo bean flour is just gross imo.

-Laurie

miamia Rookie
miamia
Posted

I can't use bobs flour mix becaus eof the beans but I do use their millet flour and their teff flour without a problem. I use the betty hagman all purpose mix it seems to be the only one without xanthum gum - which I don';t react well to.

Miamia

kolka Explorer
kolka
Posted

RE: KINNIKINNIK FLOUR MIX

Do you really need a teaspoon of xanthan per cup of this mix? I thought that I read in a few different places that you need only a half tsp of xanthan per cup of any gluten-free mix. Or is it that each mix needs different amounts of xanthan?

Also, how do I 'permanently' sign in? A couple of weeks ago the board was down for a day for servicing. Since then, I have had to sign in the long way. Before that, I could just bring up the site and I'd be automatically signed in. What have I done that's wrong/different?

hockeymom Newbie
hockeymom
Posted
Okay I lost my last board message... But I do have a question.... how to make a better tasting flour mixture... I am guessing that it is a personal taste...... BUT

OH GOD I feel like throwing up. I made the land of lakes sugar cookies for gluten free .. using bobs mill. and the xanthum gum.... tasted the dough .... I have this after taste..... what is it.... It is so gross. god what an awful taste.... uck uck uck .... its like I want to brush my tongue off with sandpaper.

So whats a almost normal tasting mixture. Bobs seem so gross. or is it the xanthum gum giving it that funky taste. I am thinking its the bean ....... whats everyones educated guess....

its got potato starch ... flava bean garbonzo bean.. sorghum flour.... tapioca flour... uck.

So ... back to the drawing board.

Whats the vote....

Go back to the store and get a new brand kinikinnick ... enr-g

Find a new formulation that I make on my own.. ( okay some one here's recipie)

sit an cry. ) lol I have allready done 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. trents
      - trents replied to ellieb13's topic in Dermatitis Herpetiformis
      1

      Eczema or dermatitis herpetiformis

      Welcome to the forum, @ellieb13! The third party commercial celiac test kits are reliable but suffer from the same shortcomings that the average physician ordered celiac testing does. Namely, the number and kinds of tests included is pretty limited, usually just one or two antibody tests as opposed to a complete panel. Some who do have celiac disease...
    2. ellieb13
      - ellieb13 posted a topic in Dermatitis Herpetiformis
      1

      Eczema or dermatitis herpetiformis

      Hi, I've feel like I've hit a brick wall. I've had eczema as a child and have mostly grown out of it, with an occasional flare-up (once a year at most). However, this time around none of the usual tactics work. I use a soap substitute, use 100% cotton clothing, even changed my mattress. The topical steroid given by the doctor usually does the trick after...
    3. knitty kitty
      - knitty kitty replied to Barcino's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      3

      Antibodies went up

      @Barcino, Yes, do try cutting out dairy. About half of people with Celiac Disease react to the protein in dairy, Casein, the same as to gluten because of similar protein segments. Others have Lactose intolerance because their damaged intestinal lining, the villi, are damaged and can't produce the enzyme lactase which breaks down the sugar in dairy...
    4. cristiana
      - cristiana replied to sh00148's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      22

      Vomiting - celiac or constipation

      So glad @sh00148 that you now have a coeliac diagnosis for your daughter. We really appreciate your update. If we can help any further, do not hesitate to get in touch.
    5. sh00148
      - sh00148 replied to sh00148's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      22

      Vomiting - celiac or constipation

      Morning All, Just an update, I got an urgent appointment through my contact with PALS. The doctor confirmed her levels were the highest possible so she likely had higher levels of inflammation. Since the appointment, they ordered a second set of bloods, but as many of you confirmed he felt there was no doubt she was coeliac so asked us to start...
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      126,412
    • Most Online (within 30 mins)
      7,748
    ellieb13
    Newest Member
    ellieb13
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      120.9k
    • Total Posts
      69.4k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • trents
      Eczema or dermatitis herpetiformis

      By trents · Posted

      Welcome to the forum, @ellieb13! The third party commercial celiac test kits are reliable but suffer from the same shortcomings that the average physician ordered celiac testing does. Namely, the number and kinds of tests included is pretty limited, usually just one or two antibody tests as opposed to a complete panel. Some who do have celiac disease have immune systems that respond atypically to the usual tTG-IGA testing that most docs order and so are missed. If IGG antibody tests would have also been ordered they might have been detected.  I could be wrong but I think there is also the issue that sometimes those with dermatitis herpetiformis do not have enteric involvement and do not produce serum IGA antibodies of the kind the tests are looking for. These people can only be diagnosed by skin biopsy during a dermatitis herpetiformis outbreak. Perhaps another forum member with more knowledge in this area can check my thinking here. Don't misunderstand me, I'm not trying to discourage you from opting for the commercial third party do it yourself kit. If you can afford it, go for it! I'm just trying to help you understand the limitations of such testing, particularly in your situation.
    • ellieb13
      Eczema or dermatitis herpetiformis

      By ellieb13 · Posted

      Hi, I've feel like I've hit a brick wall. I've had eczema as a child and have mostly grown out of it, with an occasional flare-up (once a year at most). However, this time around none of the usual tactics work. I use a soap substitute, use 100% cotton clothing, even changed my mattress. The topical steroid given by the doctor usually does the trick after a few days but everytime i stop, it returns quickly. This doesn't feel like eczema to me as it is on my back, buttocks, neck and elbow whereas all my other flare-ups have mainly been on the backs of my knees and inside of elbow. My Grandmother is being tested for celiac disease in the coming days due to her "eczema" not responding fo treatment also. There are some celiac in the family but not close (grandfather's sister). Is this a possibility? I'd love to hear your thoughts and experiences. I would like to add that it's incredibly hard to get a GP appointment at the moment too so would the online home testing kits be a reliable testing option, or just a quick buck scheme?   Many thanks 😊 
    • knitty kitty
      Antibodies went up

      By knitty kitty · Posted

      @Barcino, Yes, do try cutting out dairy.  About half of people with Celiac Disease react to the protein in dairy, Casein, the same as to gluten because of similar protein segments.  Others have Lactose intolerance because their damaged intestinal lining, the villi, are damaged and can't produce the enzyme lactase which breaks down the sugar in dairy, Lactose.   Also, cut out processed gluten free foods.  Many gluten free processed foods use corn.  Some people with celiac disease react to corn the same as to the protein gluten because of similar-to-gluten protein segments of maize, the protein in corn.   Processed foods containing corn may also utilize microbial transglutinaminase to bind corn proteins together to improve texture.  Microbial transglutaminase is also used in dairy products like yogurt and ice cream to bind dairy protein casein together to improve texture.  Microbial transglutinaminase is not required to be listed as an ingredient because it is an enzyme considered to be part of the manufacturing process.  The increasing usage over the past couple of decades of microbial transglutaminase to cross link gluten proteins together in wheat containing products is suspected to be a trigger of Celiac genes, hence the increased numbers of people being diagnosed with celiac disease recently. Do consider supplementing with Benfotiamine, a form of Thiamin Vitamin B One, that has been shown in scientific studies to promote intestinal healing.  It also helps acne along with Niacin Vitamin B 3.  Vitamin D helps lower inflammation, and Vitamin C helps rebuild and repair damage.    I've had great improvement following the Autoimmune Protocol diet.  The AIP diet has been scientifically shown to improve intestinal health, too.  Developed by Dr. Sarah Ballantyne, a Celiac for her Celiac children.  It really does work quickly to reduce inflammation.  Although terribly strict,  improvement happens within a few weeks.   Hope this helps.  Keep us posted on your progress!
    • cristiana
      Vomiting - celiac or constipation

      By cristiana · Posted

      So glad @sh00148 that you now have a coeliac diagnosis for your daughter.   We really appreciate your update.  If we can help any further, do not hesitate to get in touch.
    • sh00148
      Vomiting - celiac or constipation

      By sh00148 · Posted

      Morning All, Just an update, I got an urgent appointment through my contact with PALS. The doctor confirmed her levels were the highest possible so she likely had higher levels of inflammation. Since the appointment, they ordered a second set of bloods, but as many of you confirmed he felt there was no doubt she was coeliac so asked us to start gluten-free. Since starting around a month ago, we have had no vomiting and this is the first week that we haven’t had to give her movicol. She’s had a (currently) a two week break from winter colds which is unheard of for her as she used to have a permanent cold in the winter months. Her tummy is softer and deflating quite a lot and her faces looks a little rosier. It’s wonderful and although I know we will have tough times in the future and difficulties with eating out, I feel so happy that we can make her better.    Thanks all. 
×
×
  • Create New...