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

Deland Bakery

MyMississippi

Recommended Posts

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

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

Celiac.com Sponsor (A8-M):


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 ???? :(

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

Celiac.com Sponsor (A8-M):


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...)

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. xxnonamexx
      - xxnonamexx posted a topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      0

      FDA looking for input on Celiac Gluten sensitivity labeling PLEASE READ and submit your suggestions

      Please read: https://www.fda.gov/news-events/press-announcements/fda-takes-steps-improve-gluten-ingredient-disclosure-foods?fbclid=IwY2xjawPeXhJleHRuA2FlbQIxMABicmlkETFzaDc3NWRaYzlJOFJ4R0Fic3J0YwZhcHBfaWQQMjIyMDM5MTc4ODIwMDg5MgABHrwuSsw8Be7VNGOrKKWFVbrjmf59SGht05nIALwnjQ0DoGkDDK1doRBDzeeX_aem_GZcRcbhisMTyFUp3YMUU9Q
    2. cristiana
      - cristiana replied to Atl222's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      2

      Increased intraepithelial lymphocytes after 10 yrs gluten-free

      Hi @Atl222 As @trents points out, there could be many reasons for this biopsy result. I am interested to know, is your gastroenterologist concerned? Also, are your blood tests showing steady improvement over the years? I remember when I had my last biopsy, several years after diagnosis, mine came back with with raised lymphocytes but no villous...
    3. trents
      - trents replied to Atl222's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      2

      Increased intraepithelial lymphocytes after 10 yrs gluten-free

      Welcome to the celiac.com community, @Atl222! Yes, your increased lymphocytes could be in response to oats or it could possibly be cross contamination from gluten that is getting into your diet from some unexpected source but not enough to damage the villi. And I'm certain that increased lymphocytes can be caused by other things besides celiac disease...
    4. 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...
    5. 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...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,190
    • 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):

  • Who's Online (See full list)

    • There are no registered users currently online

  • Upcoming Events

  • Posts

    • xxnonamexx
      FDA looking for input on Celiac Gluten sensitivity labeling PLEASE READ and submit your suggestions

      By xxnonamexx · Posted

      Please read: https://www.fda.gov/news-events/press-announcements/fda-takes-steps-improve-gluten-ingredient-disclosure-foods?fbclid=IwY2xjawPeXhJleHRuA2FlbQIxMABicmlkETFzaDc3NWRaYzlJOFJ4R0Fic3J0YwZhcHBfaWQQMjIyMDM5MTc4ODIwMDg5MgABHrwuSsw8Be7VNGOrKKWFVbrjmf59SGht05nIALwnjQ0DoGkDDK1doRBDzeeX_aem_GZcRcbhisMTyFUp3YMUU9Q
    • cristiana
      Increased intraepithelial lymphocytes after 10 yrs gluten-free

      By cristiana · Posted

      Hi @Atl222 As @trents points out, there could be many reasons for this biopsy result.  I am interested to know, is your gastroenterologist concerned?  Also, are your blood tests showing steady improvement over the years? I remember when I had my last biopsy, several years after diagnosis, mine came back with with raised lymphocytes but no villous damage, too! In my own case, my consultant wasn't remotely concerned - in fact, he said I might still get this result even if all I ever did was eat nothing but rice and water.   My coeliac blood tests were still steadily improving, albeit slowly, which was reassuring.
    • trents
      Increased intraepithelial lymphocytes after 10 yrs gluten-free

      By trents · Posted

      Welcome to the celiac.com community, @Atl222! Yes, your increased lymphocytes could be in response to oats or it could possibly be cross contamination from gluten that is getting into your diet from some unexpected source but not enough to damage the villi. And I'm certain that increased lymphocytes can be caused by other things besides celiac disease or gluten/oats exposure. See attachment. But you might try eliminating oats to start with and possibly dairy for a few months and then seek another endoscopy/biopsy to see if there was a reduction in lymphocyte counts. 
    • 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:    
×
×
  • 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.