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Flours?

simplicity66

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simplicity66 Explorer
simplicity66
Posted

i have heard conflicting advise about amaranth, Quinoa, millet, and tef....can you or can you not eat these flours....i dont want to go out and purchase them to find out i cant eat them....this diet is so expensive i like to pinch pennies when possible....

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RiceGuy Collaborator
RiceGuy
Posted

All the ones you're asking about are gluten-free. That's not to say they will agree with your system, nor does it guaranty against CC. But fortunately, they aren't the sort so often processed along with wheat, like oats usually are.

Hope you like whatever you choose.

Mtndog Collaborator
Mtndog
Posted
i have heard conflicting advise about amaranth, Quinoa, millet, and tef....can you or can you not eat these flours....i dont want to go out and purchase them to find out i cant eat them....this diet is so expensive i like to pinch pennies when possible....

Safe and Forbidden Foods

Also, whhen purchasing flour, sometimes CC can occur. For example Bob's Red Mill makes all types of flour gluten-free and otherwise so some people have reactions to these. It depends how sensitive you are.

  • 2 years later...
jonathanpaulgillette Newbie
jonathanpaulgillette
Posted

Hello

This Reply was very helpful, Thank You! i have tested negative for celiacs 6 times, yet the doctors are convinced i have it, thus i have been off of gluten for 4 weeks now. i felt much better in the first coupel of weeks, but have since relapsed to my old symptoms, thus i have another flour question:

i have been combining: quinoa flakes, quinoa flour, garbanzo flour, flax meal and cooking with gluten free baking powder, baking soda, eggs, walnut oil and applesauce to make a muffin like bread. i read that all the above are gluten free, am i mis-informed?

thank you

RiceGuy Collaborator
RiceGuy
Posted
Hello

This Reply was very helpful, Thank You! i have tested negative for celiacs 6 times, yet the doctors are convinced i have it, thus i have been off of gluten for 4 weeks now. i felt much better in the first coupel of weeks, but have since relapsed to my old symptoms, thus i have another flour question:

i have been combining: quinoa flakes, quinoa flour, garbanzo flour, flax meal and cooking with gluten free baking powder, baking soda, eggs, walnut oil and applesauce to make a muffin like bread. i read that all the above are gluten free, am i mis-informed?

thank you

All the ingredients you listed are naturally gluten-free. That's not to say they're free of CC however.

If your symptoms have returned, and you've double-checked and verified that your food is gluten-free, and CC is very unlikely, then perhaps you body is sensitive to some other food/ingredient. Some people find flax bothers them. Others can't eat nuts. I'd suggest not eating the bread and see how you feel.

If your symptoms come and go, you may be able to pin it down with a food journal, where you keep track of everything you eat, and how you feel each day.

MomToACeliac Newbie
MomToACeliac
Posted

My son was extremely worse after starting the gluten free diet for confirmed celiac disease. After investigating thoroughly everything he ate and practically arguing with his specialists, I, yes I found out what it was. Miralax. He had been taking Miralax (a stool softener/laxative) for over three months. They all claimed it was 100% safe and does not have any side effects or symptoms of abdominal cramping, gas, bloating, etc. Yet he was compacted on xray even after a bowel movement. Yet within 30 minutes of taking it he was doubld over in pain. 24/7 This didn't happen as soon as he started taking it, but about one month into it. My son was unlike most celiacs and suffered from constipation more than the other. Anyway, getting to my point. It can be anything we ingest. Check your vitamins, supplements, salad dressing, soy sauce, toothpast, gum, candy, popsicles, soda, gravy. And always check your butter/margarine(don't share with family), sprays, lunch meats, creamers, The list is never ending!

I know all too well how expensive gluten free food is. Here are some suggestions of a great batter for baking I tried and absolutely LOVE!! It is expensive but so worth it for my son to be able to feel like he is eating baked goods that taste EXACTLY like the real thing, or better!

BETTER BATTER all purpose flour - 2.5 lbs for $11 I think on this site (mixtur of white/brown rice flour, potato flour/starch and tapioca and xanthan gum) You can make your own with a combination of rice/brown rice, tapioca and potato flour. And add gluten-free xanthan gum or gluten-free guar gum.

PAMELA'S All Purpose Pancake and Baking Mix - 4 lbs goes for about $14 (I use this for choc. chip cookies, pancakes, waffles, and there are many recipes for this mix) Pamela's also has a bread mix also with a full baked good line - sooo good!

LUNDBERG pasta has 4 grams fiber in one serving - hard to find in some gluten free pastas

MRS LEEPERS corn pasta is EXCELLENT

SCHAR pasta is ABSOLUTELY THE BEST - but lacks the fiber :(

I really prefer flours/baked goods that contain rice/brown rice and tapioca rather than garbanzo flour. Has a btter flavor and texture.

My best advice to you is see an allergist. I was on my son's doctor all the time to do something for him and additionally we found out he is allergic to egg whites, peanuts, and wheat. Food allergy and celiac are actually two different things. Although a food allergy can cause abdominal symptoms as well as skin or breathing problems. Celiac is an autoimmune disease that can damage our small intestine as you all know. So you can be allergic to wheat but be able to consume other types of gluten.

Best of luck to you!

jonathanpaulgillette Newbie
jonathanpaulgillette
Posted

THANK YOU for this

could you aid me in understanding what CC is an acronym for?

thank you

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RiceGuy Collaborator
RiceGuy
Posted
THANK YOU for this

could you aid me in understanding what CC is an acronym for?

thank you

CC = Cross-Contamination. This is where a gluten-free item gets contaminated with gluten, which can be during processing, storage, meal preparation, etc. For example, you put a slice of gluten-free bread in a toaster that was used for wheat bread. The gluten-free slice is now contaminated. Or, you put peanut butter on some gluten-free bread, but the jar was also used by someone making a sandwich with wheat bread. If they dunked the knife into the jar after using it to spread peanut butter (or jelly) on the bread, the knife will have had gluten on it, thus the entire jar is contaminated.

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      Thanks again for the detailed explanation. Just to clarify, I actually did have my initial tests done while I was still consuming gluten. I stopped eating gluten only after those tests were completed, and it has now been about 70 days since I went gluten-free. I understand the limitations around diagnosing NCGS and the importance of antibody testing and biopsy for celiac disease. Unfortunately, where I live, access to comprehensive testing (including total IgA and endoscopy with biopsy) is limited, which makes things more complicated. Your explanation about small-bowel damage, nutrient absorption, and iron-deficiency anemia still aligns closely with my history, and it’s been very helpful in understanding what may be going on. I don't wanna get Endoscopy and I can't start eating Gluten again because it's hurt really with severe diarrhea.  I appreciate you taking the time to share such detailed and informative guidance. Thank you so much for this detailed and thoughtful response. I really appreciate you pointing out the relationship between anemia and antibody patterns, and how the high DGP IgG still supports celiac disease in my case. A gluten challenge isn’t something I feel safe attempting due to how severe my reactions were, so your suggestion about genetic testing makes a lot of sense. I’ll look into whether HLA testing is available where I live and discuss it with my doctor. I also appreciate you mentioning gastrointestinal beriberi and thiamine deficiency. This isn’t something any of my doctors have discussed with me, and given my symptoms and nutritional history, it’s definitely worth raising with them. I’ll also ask about correcting deficiencies more comprehensively, including B vitamins alongside iron. Thanks again for sharing your knowledge and taking the time to help. I’ll update the forum as I make progress.
    • knitty kitty
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    • lizzie42
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    • lizzie42
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      Thank you! That's helpful. My kids eat very little processed food. Tons of fruit, vegetables, cheese, eggs and occasional red meat. We do a lot of rice and bean bowls, stir fry, etc.  Do you think with all the fruits and vegetables they need a vitamin supplement? I feel like their diet is pretty healthy and balanced with very limited processed food. The only processed food they eat regularly is a bowl of Cheerios here and there.  Could shaking legs be a symptom of just a one-time gluten exposure? I guess there's no way to know for sure if they're getting absolutely zero exposure because they do go to school a couple times a week. We do homeschool but my son does a shared school 2x a week and my daughter does a morning Pre-K 3 x a week.  At home our entire house is strictly gluten free and it is extremely rare for us to eat out. If we eat at someone else's house I usually just bring their food. When we have play dates we bring all the snacks, etc. I try to be really careful since they're still growing. They also, of course, catch kids viruses all the time so I  want to make sure I know whether they're just sick or they've had gluten. It can be pretty confusing when they're pretty young to even be explaining their symptoms! 
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