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Deland Bakery

MyMississippi

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MyMississippi Enthusiast
MyMississippi
Posted

Hello,

I'm wondering how many of you sensitive celiacs can eat the millet bread from Deland Bakery with no problems?? Just curious. Because the bread is really good and doesn't seem to bother me. Is anyone eating it now??

THanks

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modiddly16 Enthusiast
modiddly16
Posted

I've been eating it for a few years now...and i have never had any noticeable problems.

cruelshoes Enthusiast
cruelshoes
Posted

I wouldn't touch it. They have been shown to have some serious problems with gluten contamination in the past. They would have to show some independent testing to prove they have resolved their past problems before I would trust their products.

Be careful out there.

Sugarmag Newbie
Sugarmag
Posted

I've been eating it for over a year at least. I'm pretty sensitive, and I've had no problems whatsoever. It's my favorite bread! I like the millet and flax seed bread a lot!

ebrbetty Rising Star
ebrbetty
Posted

I was eating the rolls over the summer, was told from the owner of the store they are gluten free, I was having a lot of stomach pain...I called them,[FL, I think] they said they are not Gluten Free, none of the breads are, I was so mad..no wonder they taste great

Sugarmag Newbie
Sugarmag
Posted

Well, I just sent an email to Deland. The owner of my local health food store has told me it's gluten free, even though it says it may contain gluten on the packaging. She told me that since the U.S. does not officially recognize millet as a gluten free grain, that is why the statement is on the package. (She said most other countries consider millet to be a gluten free grain.) I know if gluten were an actual ingredient, it would have to be listed on the package. I do not see any variation of wheat, rye, barley or oats or anything close to that on the ingredients list. I'll be interested in what they respond with, and of course, I'll let everyone know what they say!

MyMississippi Enthusiast
MyMississippi
Posted
  • Author

I was told by the owner of our local health food store that her sister-in-law is a Celiac who is VERY sensitive to gluten and she has been eating the millet bread for a long time with NO symptoms or problems.

So---- who knows what to think ???? :(

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loraleena Contributor
loraleena
Posted

I bought some last month at a local health food store in Quakertown Pa. while visiting family. I questioned the owners wife (who is gluten intolerant) about the may contain gluten or yeast label. She said she talked to the company and was told that they put that on their because they have oats in the building and there could be a possibility that the oat flour could be in the air and get in the bread. The ingredients I was told was gluten free. I have eaten several slices with no issues. Sounds like the company has given different people different stories. The store I bought it at said it was their favorite bread for their celiac customers!!!

loraleena Contributor
loraleena
Posted

Hi again. I got on a thread at another site from 2005 that said their bread was tested and showed that it contained 20% gluten!! One woman said her husband ate it for 6 months and then started to get very sick. Seems his guts were being destroyed again. It took him months to recover. At the time the label may contain gluten was not on the bread. I e-mailed the company and am waiting for a response. Now that I think of it, after the first slice I tried I felt kind of light-headed. But have eaten a few more and was ok. I am throwing out the loaf. Not taking any chances. There must be contamination going on of some kind.

loraleena Contributor
loraleena
Posted

Hi again. I got on a thread at another site from 2005 that said their bread was tested and showed that it contained 20% gluten!! One woman said her husband ate it for 6 months and then started to get very sick. Seems his guts were being destroyed again. It took him months to recover. At the time the label may contain gluten was not on the bread. I e-mailed the company and am waiting for a response. Now that I think of it, after the first slice I tried I felt kind of light-headed. But have eaten a few more and was ok. I am throwing out the loaf. Not taking any chances. There must be contamination going on of some kind.

loraleena Contributor
loraleena
Posted

Hi again. I got on a thread at another site from 2005 that said their bread was tested and showed that it contained 20% gluten!! One woman said her husband ate it for 6 months and then started to get very sick. Seems his guts were being destroyed again. It took him months to recover. At the time the label may contain gluten was not on the bread. I e-mailed the company and am waiting for a response. Now that I think of it, after the first slice I tried I felt kind of light-headed. But have eaten a few more and was ok. I am throwing out the loaf. Not taking any chances. There must be contamination going on of some kind.

Sugarmag Newbie
Sugarmag
Posted

I just spoke to someone from Deland Bakery. He told me that there is no wheat, rye, barely or oats in the ingredients. He said they have to put that it "may contain gluten" on the package, as the ingredients they get from outside sources, may be held in an area with gluten. (like gluten could be in the air) He said they test for gluten as well. I think it's just a thing they have to put on the package to cover their butts. I still haven't got a response from the email I sent on their contact us page, but I finally called. He's supposed to email me what he told me too, so we'll see if he does.

MyMississippi Enthusiast
MyMississippi
Posted
  • Author

Thanks Katie for this info. If Deland Bakery also tests for gluten--- did he happen to mention if their bread passes the gluten free test??? I assume it does. I hope it does. :)

Sugarmag Newbie
Sugarmag
Posted
Thanks Katie for this info. If Deland Bakery also tests for gluten--- did he happen to mention if their bread passes the gluten free test??? I assume it does. I hope it does. :)

Your welcome CeeCee! I'm going to assume it does pass, as I said something like "So, if you test for gluten, and it tested positive, it would be on the package or something?" And he said "yes". I haven't ever had any problems eating it, so I think it's safe for me anyways! (I still haven't got an actual email from them...although the guy spoke with an accent, hopefully he got my email address right...)

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      Since you compromised the validity of the antibody testing by experimenting with gluten withdrawal ahead of the testing, you are faced with two options: 1. Reintroduce significant amounts of gluten into your diet for a period of weeks, i.e., undertake a "gluten challenge". The most recent guidelines are the daily consumption of at least 10g of gluten (about the amount found in 4-6 slices of wheat-based bread) for at least two weeks leading up to the day of testing. Note: I would certainly give it more than two weeks to be sure. 2. Be willing to live with the ambiguity of not knowing whether gluten causes you problems because you have celiac disease or NCGS (Non Celiac Gluten Sensitivity). There is no test for NCGS. Celiac disease must first be ruled out and we have tests for it. Celiac disease has an autoimmune base. NCGS does not. GI symptoms overlap. In the early stages of celiac disease, other body systems may not be showing stress or damage so, symptomatically, it would be difficult to distinguish between celiac disease and NCGS. Both conditions require elimination of gluten from the diet for symptom relief. Some experts feel that NCGS can be a precursor to celiac disease.
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