Jump to content

Celiac.com Sponsor (A1):

Celiac.com Sponsor (A1-m):

  • You've found your Celiac Tribe! Join our like-minded, private community and share your story, get encouragement and connect with others.


    • Sign In
    • Sign Up

Sprouted Grains

Recommended Posts

When i go to the store i've noticed a lot of sprouted grain breads... do they contian gluten since there isn't flour... brown rice bread is the pits!!! :( Also does anyone eat oat meal??? I heard it is only dangerous becasue it is usually processed on the same machines as wheat...if this is true, does anyone know of any oat meal that is "safe"? i 'd really love to know, i miss oatmeal!!!

diagnosed w/ ibs '02

tested positive naet '02

positive dietary changes

tested positive enterolab

allergies to:


pineapple :(


sugar cane (WHO in the world has ever heard of that??!!!!)


gluten-free since 06/2003


Link to post
Share on other sites

Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8):

If you go to the health food store like up here we have Common Market and Whole Foods get gluten-free English muffins (plain and cinnamon) which taste really good. They really need to be toasted because otherwise they fall apart easily but they are so good. They are made by Foods by George. I know brown rice bread tastes really bad.

I stay away from oats completely. They are contaminated with wheat. I personally choose to stay away from oats. I think there is some hot rice cereal that is gluten-free. but I have to check with my mom on that to be positive but I think there. I miss oatmeal too I used to have it every morning before I was diagnosed.


Positive bloodwork

Gluten-free since January 2004


Jeremiah 29:11- "For I know the plans that I have for you, declares the Lord, plans for you to prosper and not harm you,plans to give you a hope and future"

"One Nation, Under God"

Feel free to email me anytime....jkbrodbent@yahoo.com

Link to post
Share on other sites

I know I've read the actual article--but this was all I could find in my e-mails about it--from Jessica's USA Silly-Yak support group. I think this tells you my opinion on oats--I strongly concur with Kaiti:

There is an article in the most recent issue of Gluten Free Living. It talks about contamination of oats.

A registered dietician took 12 containers of rolled or steel cut oats that represented 4 different lots of three brand names. The brands being McCanns, Country Choice, and Quaker.

The ELISA R5 test was used on the 12 samples. All of the brands showed contamination!!!


1st- below level of detection (so under 3ppm)

2st- below 20ppm

3nd- 23ppm

4rd- 725ppm

Country Choice

1st- below 20ppm

2nd-4th ranged from 120-210ppm


All four tested from 338-1807ppm

Under 20ppm is the codex standard used to determine Gluten free.........but all of the brands showed some crazy levels of contamination and were inconsistent. I wouldn't trust them!!

There's no oatmeal that I woudl eat, but there's a "Rice and Shine" cereal made by Arrowhead Mills, which is pretty good--as a replacement of course--and I used to eat oats all the time.

Link to post
Share on other sites

My favorite hot cereal is "Mighty Tasty gluten-free Hot Cereal" by Bob's Red Mill. It really is awesome and has a nice, smooth consistency.

Hmmm...I eat rice bread, and I really like it. It is by 'Food For Life'. Oh, it is WHITE rice bread though. Maybe that is why. It is just slightly sweeter than regular while bread, and a little dense, but very moist and yummy IMO.

I also like Tapioca Loaf bread by EnerG - but I like it better toasted than plain as it is already very dry. The secret I have found to keeping it fresh is to keep it in the freezer and take your slices directly from there to the toaster. on the package, it says it is not recommended for the freezer, but it's hogwash - it totally works, and I see no other way to avoid it getting sweaty and yucky.


Link to post
Share on other sites

Brown rice bread is fine if you bake it yourself in a bread machine and eat it within the first two or three days. That store-bought stuff is awful. There is a really good recipe floating around one of the other posts. Laurie put it in, I think. It was so good that I mixed up a week's worth of dry ingredients and make a loaf in the machine every other day. Since we keep a gluten-free house, even my non-celiac family members eat it and don't complain. They prefer it toasted with cream cheese or jelly.

I you want the recipe and cannot find it, I copied it onto my system to print for my kitchen. Message me and I'll pass it on.


South Georgia

9 yrs gluten-free

...also DH, fibromyalgia, neuropathy, osteopenia, hypothyroid...

After almost 10 years, I am doing soooo much better!

Link to post
Share on other sites


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

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):

    Celiac.com Sponsors (A17-m):

  • Create New...