Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • 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

gluten-free Flours

RainyZ

Recommended Posts

RainyZ Rookie
RainyZ
Posted

I've noticed when I eat products with sorghum I have an asthma attack. I begin to wheeze, cough and am unable to catch my breath. Anyone else have this issue? It seems like my pool of available foods to eat is shrinking daily....

:(

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

Celiac.com Sponsor (A8-M):


Lisa Mentor
Lisa
Posted
I've noticed when I eat products with sorghum I have an asthma attack. I begin to wheeze, cough and am unable to catch my breath. Anyone else have this issue? It seems like my pool of available foods to eat is shrinking daily....

:(

I live in a rural farm community where sorghun and wheat are grown. Because of your post, it made me wonder if wheat and sorghum can be cultivated and processed in the much the same manner that oats are grown and processed and subject to cross contamination.

There has been much talk about oats not being safe due to this facts and most are considered not gluten free. Could sorghum be added to this discussion? Sorghum would not contain the offending protein as in wheat, but cross contamination with wheat would be likely.

Any other thoughts?

kenlove Rising Star
kenlove
Posted

I've never had a reaction to sorghum but most of the flour or products I buy are from Japan and dedicated facilities.

Sorghum soy sauce is great by the way. I suspect that the processing equipment as you suggested may cause CC.

Millet is another one. If I use the ones form Japan I don't have trouble but some millet item I got in the US caused a reaction.

I do have to wonder if the gluten protein is in other non-edible grasses. We have so many strange types of tropical grass here that I react too (DH) if I'm out in a field weeding.

take care

Ken

I live in a rural farm community where sorghun and wheat are grown. Because of your post, it made me wonder if wheat and sorghum can be cultivated and processed in the much the same manner that oats are grown and processed and subject to cross contamination.

There has been much talk about oats not being safe due to this facts and most are considered not gluten free. Could sorghum be added to this discussion? Sorghum would not contain the offending protein as in wheat, but cross contamination with wheat would be likely.

Any other thoughts?

ShayFL Enthusiast
ShayFL
Posted

I use Bob's sorghum and have not reacted and supposedly he checks his flours and marks them gluten free.

What brand of sorghum are you using?

RiceGuy Collaborator
RiceGuy
Posted

I haven't noticed any gluten reaction to any gluten-free flours, though I agree it's possible to have CC issues due to where they are grown.

There is some debate whether sorghum and millet are related, but from what I've read, millet is considered one of the least allergenic grains on the planet. I suppose if I wanted to be sure whether it was CC or not, I'd try some of the grain. Rinse it, and cook it up by itself to eat as a hot cereal. That way there's nothing else to possibly react to.

RainyZ Rookie
RainyZ
Posted
  • Author

I made gluten-free bread from Bob's Red Mill mix and I use Pamela's Baking Mix often. I reacted to the bread - asthma attack, but I've never reacted to Pamela's that way. I checked the ingredient list and the only difference that I could react to would be the sorghum. I've eaten garbanzo and fava beans so don't think it is those flours. I've read about cc from Bob's products, but I don't wheeze when I am glutened so it must be something else in it....

I do wheeze with psyllium and alfalfa which I think are also low on the allergen scale. Lucky me, huh? LOL. I think I am just going to eat a very simple diet of just a few things (rice, veggies, fruits, etc) and then rotate things in to see what I react to rather than just taking things out one by one.

It seems like maybe the issues/symptoms the gluten caused in my body masked the issues I was having with other foods. Is that common?

The wheezing/asthma attacks really concern me. I actually ate the bread twice just to see if I was imagining things. I haven't had an asthma attack in 9 years and none of my allergies were food related. I don't even medicate for it anymore, so I was caught off guard. There is no mistaking it though.

Thanks for all of your posts.

dbmamaz Explorer
dbmamaz
Posted

I actually have a lot of food allergies -- you can be allergic to almost anything. Also, you can cross-react to a food you arent allergic too if something related is currently blooming near you. I'm eating a very limited diet, which is very frustrating, but when i stick to it (not easy) i do feel much better

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

Celiac.com Sponsor (A8-M):


Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      129,596
    • Most Online (within 30 mins)
      7,748
    Vicki teach
    Newest Member
    Vicki teach
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.2k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Alibu
      Waiting on biopsy after positive bloodwork, but also not really believing this is real

      By Alibu · Posted

      I was tested back in 2017 and my TTG-IGA was mildly elevated (an 11 with reference range <4) but my EMA was negative and biopsy was negative. Fast forward to 2 weeks ago where I was like y'know what, I still have so many symptoms and I'm always so sick, I should repeat this, thinking it was not going to be positive.  I also found out through 23 and me that I do have the HLA-DQ2.5 gene so I thought it would be good to repeat given my ongoing symptoms. Well my blood work came back with a ttg-iga level of 152.6 with a reference range of <15 and my EMA was positive and EMA titer was 1:10 with reference range of <1:5. I guess I'm nervous that I'm going to do the biopsy and it's going to be negative again, especially since I also had an endoscopy in 2020, not to look for celiac but just as a regular 5 year thing I do because of all my GI issues, and they didn't see anything then either. I have no idea how long the EMA has been positive but I'm wondering if it's very recent, if the biopsy will show damage and if so, if they'll say well the biopsy is the gold standard so it's not celiac? I of course am doing all the things to convince myself that it isn't real. Do a lot of people go through this? I think because back in 2017 my ttg-iga was elevated but not a huge amount and my EMA was negative and my biopsy was negative, I keep thinking this time it's going to be different. But this time my ttg-iga is 152.6 with reference range <15, and my EMA was positive. BUT, my titer is only 1:10 and I keep reading how most people here had a ttg-iga in the hundreds or thousands, and the EMA titer was much higher. So now I am convinced that it was a false positive and when they do the biopsy it'll be negative.
    • trents
      Found coffee or coffee pods that contain gluten

      By trents · Posted

      Welcome to the forum, @linnylou73! Are you claiming this based on a reaction or based upon actual testing?
    • linnylou73
      Found coffee or coffee pods that contain gluten

      By linnylou73 · Posted

      Sams club membermark columbian coffee is either cross contaminated or the pods contain gluten
    • KimMS
      Helping child go strict gluten-free and concerns about growth/height

      By KimMS · Posted

      Thank you! Very helpful.
    • Scott Adams
      Helping child go strict gluten-free and concerns about growth/height

      By Scott Adams · Posted

      This varies a lot from person to person. I include foods that are not certified gluten-free but are labelled "gluten-free", while super sensitive people only use certified gluten-free. Both types of products have been found to contain gluten, so there are no guarantees either way: It you are in the super sensitive group, eating a whole foods based diet where you prepare everything is the safest bet, but it's also difficult. Eating out is the the most risky, even if a restaurant has a gluten-free menu. I also include items that are naturally gluten-free, for example refried beans, tuna, pasta sauces, salsas, etc., which have a low overall risk of contamination.
×
×
  • Create New...