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

Bette Hagman Recipes Still Hurt...

Melybean

Recommended Posts

Melybean Newbie
Melybean
Posted

Hi. I'm gluten and lactose intolerant, and I'm a huge fan of Bette Hagmann's Gluten Free Gourmet bakes bread (and makes desert) - that is, if I could eat it.

Every recipe I've tried from both books still give me the same gluten intolerant symptoms - definitely not as much as regular bread, but still enough for me to stay away.

Does anyone else have this problem? Has anyone experimented for long enough to know what the cause is? I've tried eliminating ingredients one at a time for awhile, but it seems like nothing is really working.

I really want it to work!!

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

Celiac.com Sponsor (A8-M):


tom Contributor
tom
Posted
Every recipe I've tried from both books still give me the same gluten intolerant symptoms - definitely not as much as regular bread, but still enough for me to stay away.

I would've felt that way due to the yeast, assuming it's used.

Intestinal candida/yeast overgrowth was the culprit and it seems somewhat common around here.

Guest j_mommy
Guest j_mommy
Posted

I would say that you probably have an intolerance or allergy to another ingedient besides lactose and gluten. sounds like something else is going on. Either that or you're getting either of those in an ingedient that you don't realize.

dbmamaz Explorer
dbmamaz
Posted

I dont have that book, but a decent number of celiacs cannot tolerate tapioca, which is in almost every flour mix. the last time i ingested tapioca (from frozen rice dream), i was in pain for over a week. You should be able to sub any starch for it, but I think the tapioca is responsible for the best textured breads :angry:

WW340 Rookie
WW340
Posted

I have had problems tolerating gluten free baked goods. I have been gluten free for one year and I can eat a little more of them than I could earlier this year.

I find I do better with mostly rice flours. White rice, sweet rice and brown rice are all easier on me. I use some corn starch, potato flour/starch, and tapioca, too, in smaller amounts. Even with these flours though, I have to limit the amount I eat. I cannot eat baked goods on a daily basis. When I do eat them, I try not to eat a large amount.

I find sorgum, teff and some of the bean flours to be particularly troublesome. I have to be very careful with oats. I can only tolerate a very small amount.

It seems to be fairly common to have problems with the gluten free baked goods, particularly while you are doing the initial healing.

For some yeast is a problem, too. I find that yeast does not make a difference for me. It does not matter whether it is bread, cakes, cookies, or pancakes. I just cannot eat it daily.

NorthernElf Enthusiast
NorthernElf
Posted

How about your pans - are they gluten free...I have had gluten issues for almost 4 years and finally bought myself a set of my own baking pans - muffin pan, loaf pan, and cookie sheet because the gluten free mixes still got me...it worked.

Darn210 Enthusiast
Darn210
Posted
Hi. I'm gluten and lactose intolerant, and I'm a huge fan of Bette Hagmann's Gluten Free Gourmet bakes bread (and makes desert) - that is, if I could eat it.

Every recipe I've tried from both books still give me the same gluten intolerant symptoms - definitely not as much as regular bread, but still enough for me to stay away.

Does anyone else have this problem? Has anyone experimented for long enough to know what the cause is? I've tried eliminating ingredients one at a time for awhile, but it seems like nothing is really working.

I really want it to work!!

Do you have this problem with any store bought baked item? If not, I would say it is something in your process . . . pans (like NorthernElf suggested), mixer, ingredients that you may be using that were cc'd prior to going gluten free (such as baking soda/sugar) rubber spatula or wooden spoon, etc . . . are you storing your flours or sugar in a container that used to store wheat flour?

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

Celiac.com Sponsor (A8-M):


VioletBlue Contributor
VioletBlue
Posted

I have to use my own flour mix with her recipes when I use them. I can't tolerate potato or GMO corn or cornstarch. If I remember right she has a corn free mix and a potato free mix but not one that is free of both. In addition if you use cornstarch it may or may not contain sulfities which is an issue for some people as well.

Violet

Hi. I'm gluten and lactose intolerant, and I'm a huge fan of Bette Hagmann's Gluten Free Gourmet bakes bread (and makes desert) - that is, if I could eat it.

Every recipe I've tried from both books still give me the same gluten intolerant symptoms - definitely not as much as regular bread, but still enough for me to stay away.

Does anyone else have this problem? Has anyone experimented for long enough to know what the cause is? I've tried eliminating ingredients one at a time for awhile, but it seems like nothing is really working.

I really want it to work!!

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. chrisinpa
      - chrisinpa commented on Scott Adams's article in Skin Problems and Celiac Disease
      2

      Celiac Disease and Skin Disorders: Exploring a Genetic Connection

      Maybe they can attribute certain skin conditions to either being susceptible to getting Celiac......or the other way around....but I have to ask if certain people are prone to Celiac because of genetics and some people aren't. It's kind of the same thing as what came first.....the chicken or the egg.?
    2. knitty kitty
      - knitty kitty replied to xxnonamexx's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      3

      My journey is it gluten or fiber?

      @xxnonamexx, There's labeling on those Trubar gluten free high fiber protein bars that say: "Manufactured in a facility that also processes peanuts, milk, soy, fish, WHEAT, sesame, and other tree nuts." You may want to avoid products made in shared facilities. If you are trying to add more fiber to your diet to ease constipation, considering...
    3. trents
      - trents replied to sha1091a's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      1

      Issues before diagnosis

      Welcome to celiac.com @sha1091a! Your experience is a very common one. Celiac disease is one the most underdiagnosed and misdiagnosed medical conditions out there. The reasons are numerous. One key one is that its symptoms mimic so many other diseases. Another is ignorance on the part of the medical community with regard to the range of symptoms that celiac...
    4. trents
      - trents commented on Jefferson Adams's article in Other Diseases and Disorders Associated with Celiac Disease
      6

      Celiac Disease Patients Face Higher Risk of Systemic Lupus

      What kind of practitioner did the blood test? Was this a medical doctor, a naturopathic doctor, a GI doc? I would certainly follow up with them and ask why they advised you not to eat red meat. I mean, it could be something like they, themselves, are a vegetarian and give that advice to everyone. Have you had an endoscopy with biopsy of the small bowel...
    5. knitty kitty
      - knitty kitty replied to EndlessSummer's topic in Food Intolerance & Leaky Gut
      2

      Dizziness after eating green beans?

      @EndlessSummer, You said you had an allergy to trees. People with Birch Allergy can react to green beans (in the legume family) and other vegetables, as well as some fruits. Look into Oral Allergy Syndrome which can occur at a higher rate in Celiac Disease. Switching to a low histamine diet for a while can give your body time to rid itself of...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      132,691
    • Most Online (within 30 mins)
      7,748
    4Nic8ion
    Newest Member
    4Nic8ion
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Who's Online (See full list)

  • Upcoming Events

  • Posts

    • knitty kitty
      My journey is it gluten or fiber?

      By knitty kitty · Posted

      @xxnonamexx, There's labeling on those Trubar gluten free high fiber protein bars that say: "Manufactured in a facility that also processes peanuts, milk, soy, fish, WHEAT, sesame, and other tree nuts." You may want to avoid products made in shared facilities.   If you are trying to add more fiber to your diet to ease constipation, considering eating more leafy green vegetables and cruciferous vegetables.  Not only are these high in fiber, they also are good sources of magnesium.  Many newly diagnosed are low in magnesium and B vitamins and suffer with constipation.  Thiamine Vitamin B1 and magnesium work together.  Thiamine in the form Benfotiamine has been shown to improve intestinal health.  Thiamine and magnesium are important to gastrointestinal health and function.  
    • trents
      Issues before diagnosis

      By trents · Posted

      Welcome to celiac.com @sha1091a! Your experience is a very common one. Celiac disease is one the most underdiagnosed and misdiagnosed medical conditions out there. The reasons are numerous. One key one is that its symptoms mimic so many other diseases. Another is ignorance on the part of the medical community with regard to the range of symptoms that celiac disease can produce. Clinicians often are only looking for classic GI symptoms and are unaware of the many other subsystems in the body that can be damaged before classic GI symptoms manifest, if ever they do. Many celiacs are of the "silent" variety and have few if any GI symptoms while all along, damage is being done to their bodies. In my case, the original symptoms were elevated liver enzymes which I endured for 13 years before I was diagnosed with celiac disease. By the grace of God my liver was not destroyed. It is common for the onset of the disease to happen 10 years before you ever get a diagnosis. Thankfully, that is slowly changing as there has developed more awareness on the part of both the medical community and the public in the past 20 years or so. Blessings!
    • knitty kitty
      Dizziness after eating green beans?

      By knitty kitty · Posted

      @EndlessSummer, You said you had an allergy to trees.  People with Birch Allergy can react to green beans (in the legume family) and other vegetables, as well as some fruits.  Look into Oral Allergy Syndrome which can occur at a higher rate in Celiac Disease.   Switching to a low histamine diet for a while can give your body time to rid itself of the extra histamine the body makes with Celiac disease and histamine consumed in the diet.   Vitamin C and the eight B vitamins are needed to help the body clear histamine.   Have you been checked for nutritional deficiencies?
    • sha1091a
      Issues before diagnosis

      By sha1091a · Posted

      I found out the age of 68 that I am a celiac. When I was 16, I had my gallbladder removed when I was 24 I was put on a medication because I was told I had fibromyalgia.   going to Doctor’s over many years, not one of them thought to check me out for celiac disease. I am aware that it only started being tested by bloodwork I believe in the late 90s, but still I’m kind of confused why my gallbladder my joint pain flatulent that I complained of constantly was totally ignored. Is it not something that is taught to our medical system? It wasn’t a Doctor Who asked for the test to be done. I asked for it because of something I had read and my test came back positive. My number was quite high.Are there other people out here that had this kind of problems and they were ignored? 
    • trents
      Dizziness after eating green beans?

      By trents · Posted

      Welcome to celiac.com, @EndlessSummer! Do you react to all vegetables or just specific kinds or families of them? What you describe with green beans sounds like it has an anaphylaxis component. Like you, walnuts are a problem for me. They will often give me a scratchy throat so I try to avoid them. Does it matter if the vegies are raw or will-cooked in how you react to them?
×
×
  • 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.