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

I Think I'm Becoming Sensitive To Stone Ground White Rice Flour?


sickchick

Recommended Posts

sickchick Community Regular

I ate some last night (made cookies) popped 2 in my mouth- then felt like I was going to puke.

Same thing tonight I tossed the cookies and made some cake instead B):lol: now I am guzzling lots of water in hopes it will help it go through my system before I barf.

think it's the stone ground heavier texture irritating my sensitive little system? :(

lovelove


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



Celiac.com Sponsor (A8-M):



ravenwoodglass Mentor

Do they stone grind any other flours at that company? I would call the company and ask if it is ground in a dedicated gluten-free facility. Did you purchase it in a bulk items dept out of a bin? If so scoops may have been shared between gluten and nongluten flours. You may be reacting to CC not to the rice flour itself.

sickchick Community Regular

Hmm, Bob's Red Mill.

JNBunnie1 Community Regular
Hmm, Bob's Red Mill.

I have not reacted to anything by Bob's Red Mill that said gluten-free on it. And I would know, trust me. Try 3/4 sorghum and 1/4 coconut flour for the same recipe, see what happens. One extra egg or so for the coconut flour.

kbtoyssni Contributor

CC is unlikely here. Bob's has a dedicated gluten-free facility. Their soy flour is not made in the gluten free facility so while it's probably gluten-free, it does not have a gluten-free logo on it.

sickchick Community Regular

It's the package that DOESN'T say Gluten- Free... :o it's the only white rice flour they have @ the store, tossing it and finding the certified kind (I didn't even realize this until this morning) bleh my poor tummy.

I will toss this flour and keep an eye peeled for any odd reactions to rice in case it is in fact what I am having trouble with...

lovelove

MaryJones2 Enthusiast

I got burned badly once by Bob's coconut that wasn't labeled gluten-free. I don't have any problems with the stuff labeled gluten-free. The lesson I took away from that experience is that if a company goes to all the trouble to make a gluten-free list then there's a reason a product isn't on the list. :)


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



Celiac.com Sponsor (A8-M):



sickchick Community Regular

I wonder if that's it- cause I mixed Bob's coconut and white rice flours (the ones my grocer carries are I guess not safe then)

whew.

guess I will have to order mine online certified gluten free B)

thanks Doll :)

MaryJones2 Enthusiast
I wonder if that's it- cause I mixed Bob's coconut and white rice flours (the ones my grocer carries are I guess not safe then)

whew.

guess I will have to order mine online certified gluten free B)

thanks Doll :)

Here's the response I got from Bob's about their coconut:

Thank you for your email and for your interest in Bob

purple Community Regular

This forum is so nice. You have many experienced heads working together at a moments notice just to help one person and in doing so ...everyone reading-learns... and many more people are helped. Thanks everyone for helping everyone! :)

Collette, I hope you never have that happen to you again!!! ;)

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,685
    • Most Online (within 30 mins)
      7,748

    tdouglas2901
    Newest Member
    tdouglas2901
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Scott Adams
      I'd go with a vodka tonic, but that's just me😉
    • Rejoicephd
      That and my nutritionist also said that drinking cider is one of the worst drink choices for me, given that I have candida overgrowth.  She said the combination of the alcohol and sugar would be very likely to worsen my candida problem.  She suggested that if I drink, I go for clear vodka, either neat or with a splash of cranberry.   So in summary, I am giving ciders a rest.  Whether it's a gluten risk or sugars and yeast overgrowth, its just not worth it.
    • Inkie
      Thank you for the information ill will definitely bring it into practice .
    • Scott Adams
      While plain, pure tea leaves (black, green, or white) are naturally gluten-free, the issue often lies not with the tea itself but with other ingredients or processing. Many flavored teas use barley malt or other gluten-containing grains as a flavoring agent, which would be clearly listed on the ingredient label. Cross-contamination is another possibility, either in the facility where the tea is processed or, surprisingly, from the tea bag material itself—some tea bags are sealed with a wheat-based glue. Furthermore, it's important to consider that your reaction could be to other substances in tea, such as high levels of tannins, which can be hard on the stomach, or to natural histamines or other compounds that can cause a non-celiac immune response. The best way to investigate is to carefully read labels for hidden ingredients, try switching to a certified gluten-free tea brand that uses whole leaf or pyramid-style bags, and see if the reaction persists.
    • Scott Adams
      This is a challenging and confusing situation. The combination of a positive EMA—which is a highly specific marker rarely yielding false positives—alongside strongly elevated TTG on two separate occasions, years apart, is profoundly suggestive of celiac disease, even in the absence of biopsy damage. This pattern strongly aligns with what is known as "potential celiac disease," where the immune system is clearly activated, but intestinal damage has not yet become visible under the microscope. Your concern about the long-term risk of continued gluten consumption is valid, especially given your family's experience with the consequences of delayed diagnosis. Since your daughter is now at an age where her buy-in is essential for a gluten-free lifestyle, obtaining a definitive answer is crucial for her long-term adherence and health. Given that she is asymptomatic yet serologically positive, a third biopsy now, after a proper 12-week challenge, offers the best chance to capture any microscopic damage that may have developed, providing the concrete evidence needed to justify the dietary change. This isn't about wanting her to have celiac; it's about wanting to prevent the insidious damage that can occur while waiting for symptoms to appear, and ultimately giving her the unambiguous "why" she needs to accept and commit to the necessary treatment. This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease. One test that always needs to be done is the IgA Levels/Deficiency Test (often called "Total IGA") because some people are naturally IGA deficient, and if this is the case, then certain blood tests for celiac disease might be false-negative, and other types of tests need to be done to make an accurate diagnosis. The article includes the "Mayo Clinic Protocol," which is the best overall protocol for results to be ~98% accurate.    
×
×
  • 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.