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SharonAnn2

Bob's Red Mill Gluten Free Flour...cereal Also...is It Gluten Free?

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:rolleyes:

Hi everyone,

I am wondering if anyone else is having troubles with this brand of Gluten Free Flour? I have found it makes me sick! I was doing well on my diet of Veggies, Rice, Chicken and Fruits. VERY well...

I then decided it was time to start enjoying some baked goods again.

I made two breads from the Bob's Mill Gluten Free Flour and instantly started to get ill.

This morning I tried the Mighty Tasty Hot Cereal Gluten Free, Dairy Free. Only a tad of sugar did I use and the same problem occured.

I became ill.

The flour I used was Bob's Mill all purpose Gluten free.

Does anyone else have troubles with some of this so called...Gluten Free Flours? I am scared to try anything else because I was feeling so much better, but at the same time I so wanted to enjoy some type of bakery items.

The last bread I made I even used water instead of Milk just in case it was the milk.

Is there any brand out there that is 100% safe with no cross contamination? A fractory where they make only Gluten free everything????

Any help would be appreciated.

Sharon :rolleyes:

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I've read a lot of messages in both directions on the forum. I don't have problems with Bob's although I view myself as being extremely sensitive, especially to airborne flours. Can't go into friends kitchens if they have used flour in the past few days.

I forgot who but someone mentioned Tom Sawyer gluten-free flour a few weeks ago. We ordered it and it's a lot better than Bob's.

It is made in a dedicated factory too.

Good luck

:rolleyes:

Hi everyone,

I am wondering if anyone else is having troubles with this brand of Gluten Free Flour? I have found it makes me sick! I was doing well on my diet of Veggies, Rice, Chicken and Fruits. VERY well...

I then decided it was time to start enjoying some baked goods again.

I made two breads from the Bob's Mill Gluten Free Flour and instantly started to get ill.

This morning I tried the Mighty Tasty Hot Cereal Gluten Free, Dairy Free. Only a tad of sugar did I use and the same problem occured.

I became ill.

The flour I used was Bob's Mill all purpose Gluten free.

Does anyone else have troubles with some of this so called...Gluten Free Flours? I am scared to try anything else because I was feeling so much better, but at the same time I so wanted to enjoy some type of bakery items.

The last bread I made I even used water instead of Milk just in case it was the milk.

Is there any brand out there that is 100% safe with no cross contamination? A fractory where they make only Gluten free everything????

Any help would be appreciated.

Sharon :rolleyes:


"Ryo tatereba mi ga tatanu"

If we try to serve both sides, we cannot stand our own ground.

Japanese proverb

Celiac.com - Celiac Disease Board Moderator

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What kind of symptoms are you experiencing when you consume these products?

I also am very sensitive but have no problems with the MTHCereal, sorghum flour and all-purpose flour blend.


Me: GLUTEN-FREE 7/06, multiple food allergies, T2 DIABETES DX 8/08, LADA-Latent Autoimmune Diabetes in Adults, Who knew food allergies could trigger an autoimmune attack on the pancreas?! 1/11 Re-DX T1 DM, pos. DQ2 Celiac gene test 9/11

Son: ADHD '06,

neg. CELIAC PANEL 5/07

ALLERGY: "positive" blood and skin tests to wheat, which triggers his eczema '08

ENTEROLAB testing: elevated Fecal Anti-tissue Transglutaminase IgA Dec. '08

Gluten-free-Feb. '09

other food allergies

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Hi Again,

I had instant heartburn...I am getting small sores on my tongue, joints are aching, and I get a feeling like something is stuck in my thoat. Also, instant GAS and Burping.

When I was off gluten (eating only veggies, fruits, Brown Rice and Chicken) I was feeling GREAT!

Here is a letter a friend send me concerning some of the ingredients from Bod's flour.

I also was eating and cooking with some Flax seed.

I also found that keeping all MSG and Sulfites out of my diet made a BIG difference.

From me to her:

The bread I made had:

>Brown Rice Flour

>Hodgson Mill Flax (PURE)

>Bob's Red Mill all-purpose Gluten Free flour.

>Ingredients:Garbanzo Bean Flour, Potato Starch, Tapioca Flour, White

>Sorghum Flour, Fava Bean Flour. (Used in the other Banana bread I made).

>One had milk in it, the last one I just used water.

>Sugar in both (Organic) Egg in both (Organic)

>Baking soda, Baking Powder (gluten Free)

>only one had Xanthan Gum

>Nuts, Raisins, Banana, Apples,.

The following from your list are high in glutamate: garbanzo bean

flour ( I tried that once and got a bad reaction...can eat garbanzo

beans, but not use the flour in cooking), tapioca flour, (some potato

flours contain sulfites to keep them white), fava bean flour, xanthan

gum. It's true when they say that the product does not contain

gluten, since it is the protein part of wheat. But what they don't

tell you is that the other flours are there because they are high in

glutamate, one of the amino acids found in gluten....and the one that

gives us trouble. What is in your baking powder? If there is corn

starch or dextrose, you may be reacting. You can find a great recipe

in our book for baking powder. I'm not familiar with sorghum flour.

END

I know there is something in the Bob's mix that is bothering me big time. I used it in two breads and tried the hot cereal which REALLY made me SICK.

Sharonann2 :blink::-)

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I guess its an example how we all have different problems. I cant handle flax seed or any form of flax. Garbanzo bean flour is not a problem at all for me. Potato starch is iffy at best. I've seen it here in Hawaii mixed with other starches.

ken

Hi Again,

I had instant heartburn...I am getting small sores on my tongue, joints are aching, and I get a feeling like something is stuck in my thoat. Also, instant GAS and Burping.

When I was off gluten (eating only veggies, fruits, Brown Rice and Chicken) I was feeling GREAT!

Here is a letter a friend send me concerning some of the ingredients from Bod's flour.

I also was eating and cooking with some Flax seed.

I also found that keeping all MSG and Sulfites out of my diet made a BIG difference.

From me to her:

The bread I made had:

>Brown Rice Flour

>Hodgson Mill Flax (PURE)

>Bob's Red Mill all-purpose Gluten Free flour.

>Ingredients:Garbanzo Bean Flour, Potato Starch, Tapioca Flour, White

>Sorghum Flour, Fava Bean Flour. (Used in the other Banana bread I made).

>One had milk in it, the last one I just used water.

>Sugar in both (Organic) Egg in both (Organic)

>Baking soda, Baking Powder (gluten Free)

>only one had Xanthan Gum

>Nuts, Raisins, Banana, Apples,.

The following from your list are high in glutamate: garbanzo bean

flour ( I tried that once and got a bad reaction...can eat garbanzo

beans, but not use the flour in cooking), tapioca flour, (some potato

flours contain sulfites to keep them white), fava bean flour, xanthan

gum. It's true when they say that the product does not contain

gluten, since it is the protein part of wheat. But what they don't

tell you is that the other flours are there because they are high in

glutamate, one of the amino acids found in gluten....and the one that

gives us trouble. What is in your baking powder? If there is corn

starch or dextrose, you may be reacting. You can find a great recipe

in our book for baking powder. I'm not familiar with sorghum flour.

END

I know there is something in the Bob's mix that is bothering me big time. I used it in two breads and tried the hot cereal which REALLY made me SICK.

Sharonann2 :blink::-)


"Ryo tatereba mi ga tatanu"

If we try to serve both sides, we cannot stand our own ground.

Japanese proverb

Celiac.com - Celiac Disease Board Moderator

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The suddenness of your reaction, and the feeling of your throat swelling, makes me think it was an allergic reaction to something in the flour mix. Maybe one of the types of bean they use? Do you eat beans otherwise?

You could try baking with buckwheat, corn starch and rice flour, those are easy to find (rice flour in Asian markets, corn starch I think you could find in grocery stores too). You can mix them yourself in different ways for different types of baking, and you don't get all the mystery ingredients of ready made mixes.

Pauliina

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Your description strikes me too as an allergic reaction. There were a lot of ingredients in what you tried that were not in your simplified diet.

I agree with the suggestion of trying to make your own flour mix, at least until you figure out the problem.

What about trying to make pancakes first? They are a little easier, and you could try first with just brown rice flour and a binder. I'd maybe try guar gum first, because xanthan gum is grown on something corn based I think I recall. I make mine from a combo of brown rice flour, tapioca flour, and potato starch plus guar gum. I use rice milk, or apple juice for the liquid. Apple juice is really good in them.

Are eggs okay for you, you didn't mention them.


4/2007 Positive IGA, TTG Enterolab results, with severe malabsorption: Two DQ2 celiac genes--highest possible risk.

gluten-free since 4/22/07; SF since 7/07; 3/08 & 7/08 high sugar levels in stool (i.e. cannot break down carbs) digestive enzymes for carbs didn't help; 7/18/08 started SCD as prescribed by my physician (MD).

10/2000 dx LYME disease; 2008 clinical dx CELIAC; Other: hypothyroid, allergies, dupuytrens, high mercury levels

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Thank you for all your ideas. Allergic reaction is something to think about.

No, beans pretty much just give me gas! I don't eat them ever because I do not like the taste.

Eggs, if fried will give me heartburn and I repeat them.

However, I have not tried Organic yet and plan on trying one to see what happens. If they bother me in baking items I don't know if it is the eggs then because all bakery bothers me.

I also know MSG and Preservatives do bother me.

Food has been making me sick for so many years.

I have no gallbladder and I have IBS.

For many years I have struggled with stomach pains, running to the bathroom, Weird rashes, itchy feelings under the skin and so much more.

I have been to so many doctors who can find nothing. (which I am glad I have nothing life threatening)

However, within the last two years I now have OA Arthritis which once I began to take out MSG< Preservative and Gluten from my diet, the pain and inflammation actually went away!

That is when I began my journey to understand foods, because I knew somehow there was a link.

When I eat any type of breads or pasta I always felt sick! I would get heartburn and sometimes gas. But, even more so, I would feel a funny feeling in my body, just hard to describe. My skin would feel senitive.

As time has gone on more weird stuff started and things seem to have gotten worse.

So here I am trying to understand why my body reacts to foods and how can I eat to be healthy. I have a niece who is Celiac and everyone in my family seems to suffer with stomach troubles. Mostly Gallbladder.

I was tested for Celiac, came back Neg. However, I was gluten free for almost three weeks. (and I mean nothing touched these lips that had gluten in it. I lived on Veggies, Fruits and brown rice)

After I read about testing it did say you need to be on a diet of gluten for it to really pick up if you are or are not.

My daughter in-law is being tested by a different doctor who has told her she has to eat gluten for three weeks before the test.

Mine said, No, it will pick it up no matter if you are eating it or not. He also said Celiac is RARE.

I disagree...does not matter though. I would never eat that stuff for three weeks and get as sick as I was for a test!!

I am thinking of having the genetic test done....

And no matter, when I am off gluten I feel wonderful!!!

I am also considering a allergy test for food.

I will continue to stay off MSG (that stuff is NASTY) and eat all organic, as much as I can afford.

It is hard since I want to eat like everyone else and I'd love to have some bread, but the cost is too high.

To have my health back again, is worth every struggle I am going through.

Would you believe when they took my blood pressure after eating so well for three weeks it was 98/60. I have been running for YEARS...130 and even up to 140/90!!

Thanks again and I will continue to keep reading here for help and guidance as I plug along!

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I picked up on a flour recipe maybe even from this site about 1 year ago and have used it for cakes, pancakes, biscuits, pie crusts. I use 2 cups brown rice flour, 2/3 cups potato starch flour and 1/3 cup Tapioca flour. For the pie crust I like to add a little almond flour. It's is interesting to substitute different gluten free flours for the potato starch or Tapioca to see what comes out.


"The decisions we make dictate the life we live. To thine on self be true."

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Just a quick question...

Why can't a person just use one gluten free flour such as...Brown Rice? I am confused why we need to add so many differnt flours.

;)

I feel like brown rice flour won't bother me since brown rice I do eat. Can you tell I am a chicken at this point!! I don't want to get sick again. :(

Thanks!!

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For what it's worth, my whole family reacts to Bob's Red Mill and we no longer use ANY of their products. Instead, I order most of my flours from Authentic Foods which is dedicated gluten free. It's a little pricey but worth it for the superfine rice flours...and no more reactions (even to the bean flours ;) ) HTH!

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Thank you so much for this post!! My son has been having terrible intestinal issues for the last two weeks. I was convinced it was pizza (specifically the cheese) and took him off all dairy Saturday. His symptoms aren't better and I was ready to pull my hair out. I just happened to decide to check the BRM Mighty Tasty Hot Cereal here and found this post! It might not be it, but at least it will give me something else to check. He has been eating a TON of the cereal for the last 2 weeks. He absolutely loves it. Maybe it's the sorghum flour (I haven't noticed that ingredient in many of the things we buy) or maybe it's CC or maybe it's too much grain, OR OR OR! Regardless, it gives me something to try. We've been gluten-free since mid-December and he's sicker now than he was before gluten-free (at least as far as intestinal symptoms are concerned). In addition to accusing the pizza, I've cut out Aunt Jemima syrup and Frito Lay products. But 4 days after the pizza and 11 days after the syrup and Frito Lay, he's still sick. And he's been such a trooper. He didn't like the Almond Breeze, but he never once complained (he just asked if he could not drink it plain and could have water instead). He never complained about the Frito Lay - he just pitched the bags. Today he even offered to sit isolated from the other kids at lunch in case somehow he's getting glutened there. Oh I sure hope it's the cereal...

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