White Bean Flour

[trcn]

Hi everybody. I've been hanging around reading all of your advice and information. I am truly grateful for this forum. I tested positive for gluten sensitivity (gliadin antibodies?) and I'm trying out the gluten-free diet. I never suspected I had a food sensitivity because I never had a single symptom as described in all the literature. I found out by accident when a series of saliva tests were run for other reasons.

When I started the gluten-free diet, my face immediately cleared of acne and my hair became soft again... yeah! So I'm going to stick with it, b/c obviously my body reacted to NOT having gluten.

My question is ... I bought a gluten-free pizza crust from Whole Foods. The ingredients list white bean flour and sorghum (sp?) flour in addition to some other things. It was ok and I ate 2 pieces. Later on I got very gassy and woke up the next morning with diarrhea for about 6 hours and a yucky stomach for the rest of the day. Could the flours have caused this? I've never had any gas or diarrhea from wheat flour, ever. Does it make sense that when I switch to gluten-free I suddenly get this reaction?

Thank you for sharing your knowledge and experiences.

Tracy

[cruelshoes]

Bean flours can have the same gastrointestinal -ahem- effects as whole beans do. Do you also react when you eat beans in other ways? I seem to be OK with bean flours. I don't have trouble with regular beans.

Welcome to the board!

[jerseyangel]

Hi Tracy and welcome!

It could be the bean flour--many people have trouble with that. Did it have tapioca flour/starch in it? That's another ingredient that can give some trouble. I found out I was very intolerant to tapioca after being gluten-free for a short time. It's not unusual for other intolerances to show up once the gluten has been removed from the diet.

Hope you feel better soon!

[RiceGuy]

I've used white bean flour, as well as other bean flour, and haven't had any problems from them. Sorghum flour is another which I do like.

It might be that your digestive system wasn't prepared for the bean proteins, unless you eat beans normally. From what I've read, if you aren't eating foods what require a particular digestive enzyme, the body doesn't keep producing it. So then when you suddenly eat a bunch of something with that sort of protein or whatever, and the enzyme isn't available, the gut can have a problem dealing with that item until it has time to build up the needed enzymes.

Of course, it is entirely possible that some other ingredient didn't agree with you. A particular oil for example. I've read that many Celiacs cannot handle canola oil, myself included. If the pizza had processed meats (pepperoni, etc), there may have been MSG or other offending ingredient present. Soy or soy lecithin is a common ingredient, and many on this board have found soy to be a problem after going gluten-free.

Hope you narrow it down!

[trcn]

Thank you, everybody! I thought the "bean" component in bean flour might be the culprit. I've never have such a reaction, though. There is tapioca starch so I'll watch for that in the future. All ingredients were: nonfat milk, tapioca starch, white bean flour, sorghum flour, yeast, xanthan gum, lemon juice, olive oil, salt, gelatin, evaporated cane juice...in that order.

On a happier note, I called a restaurant I will be going to tonight and actually spoke with the chef. He was incredibly accommodating and gave me brands and ingredients in every item I thought I'd like to order... He will actually come out and meet me at the table tonight when I get there to talk about the menu! I was very impressed.

I'll be able to order a filet with asparagus, zucchini noodle with red sauce from the raw menu, and vanilla ice cream for dessert. Whew!

Best to all,

Tracy

[loraleena]

Myself and others on here have mentioned that sorghum causes issues.

[larry mac]

Myself and others on here have mentioned that sorghum causes issues.

I've used sorghum for almost a year and haven't had any issues. But I have only regular Celiac, not DH. I also regularly use Tapioka starch & Garbonzo bean flour.

Best regards, lm

[aikiducky]

I've used sorghum for almost a year and haven't had any issues. But I have only regular Celiac, not DH. I also regularly use Tapioka starch & Garbonzo bean flour.

Best regards, lm

I don't think it necessarily has to mean celiac related issues. Some people just might not tolerate sorghum, they might have a separate intolerance to it.

Pauliina