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.

  • Get Celiac.com Updates:
    Support Celiac.com:
    Donate

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





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - cristiana replied to KathyR37's topic in Coping with Celiac Disease
      4

      New here

    2. - trents replied to KathyR37's topic in Coping with Celiac Disease
      4

      New here

    3. - Theresa2407 replied to Theresa2407's topic in Gluten-Free Foods, Products, Shopping & Medications
      2

      Probiotics

    4. - KathyR37 replied to KathyR37's topic in Coping with Celiac Disease
      4

      New here

    5. - Scott Adams replied to KathyR37's topic in Coping with Celiac Disease
      4

      New here


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,814
    • Most Online (within 30 mins)
      7,748

    ColbyBowlin
    Newest Member
    ColbyBowlin
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):




  • Who's Online (See full list)


  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • cristiana
      Hi @KathyR37 and a very warm welcome here.  I am so very sorry that you are going through all of this. I just wanted to check, have you ever been tested for any other gastrointestinal conditions? Cristiana  
    • trents
      @KathyR37, I would suspect that in addition to gluten intolerance, you have other food intolerances/sensitivities. This is very common in the celiac community. The most common offenders are oats, dairy, soy, corn and eggs with dairy and oats being the big two. Have you considered this? Have you tried keeping a food diary to detect patterns?
    • Theresa2407
      thank you for your advice.   I have always taken them and I use Stonehedge because they are in a glass bottle, but don't have to be refrigerated.  I also like they are 3rd party tested and state gluten free. But you never know if something better has come alone over the years.
    • KathyR37
      Thank you for your response. I have already learned about the info you sent but i appreciate your effort. I am the only one in my family cursed by this disease. I have to cook for them too. I make sure that my utensils are free of gluten and clean after using them for other food. I use non-porous pots and pans and  gloves when cooking for them. One huge problem I have is a gag reflex out of this world and if something doesn't taste good it is not going down. Most commercially made breads and such taste like old cardboard.Pastas are about the same. I did find one flour that I like and use it regularly, but it is so expensive! All gluten free food is way more expensive. I only eat twice a day because I cannot afford to buy all that. We live on a very low income so my food purchases are quite limited.
    • Scott Adams
      What you've described—the severe weight loss, the cycle of medications making things worse, and the profound fear of eating before leaving the house—is a heavy burden to carry for 15 years. It is absolutely not your fault. While everyone's journey with celiac is different, the struggles with the learning curve, social isolation, and dietary grief are feelings many in the community know all too well. Your question about whether you should just eat what you want and manage the symptoms is a heartbreaking one, born from years of frustration. It's crucial to know that the diarrhea is a sign of ongoing damage to your small intestine from gluten, and simply managing the symptom with Imodium doesn't stop that internal harm or the risk of other complications. The fact that you are still getting sick within an hour of eating, even while trying to be gluten-free, is a huge red flag that something isn't right. This could be due to cross-contamination in your kitchen (e.g., using a shared toaster, colander, or condiment jars), hidden gluten in foods, or the possibility of another concurrent condition like refractory celiac disease. Don't give up!  This article has some detailed information on how to be 100% gluten-free, so it may be helpful (be sure to also read the comments section.):    
×
×
  • 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.