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

Gluten Free Rice Paper


GlutenGalAZ

Recommended Posts

GlutenGalAZ Enthusiast

I live in a small town and have been looking for Rice Paper to make wraps with.

I thought it would be a nice way to change the normal meats with veggies and rice.

I was thinking about ordering with a.m.a.z.o.n since I cannot find any local. Or is there a better site to order from?

What brands are safe (gluten free)?

Any pointers on using Rice Paper?

Thanks!!


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



Celiac.com Sponsor (A8-M):



mushroom Proficient

Ditto this question.

miles2go Contributor

I use the Banh Trang Que Huong Asian Boy (E B Q) Galettes de Riz Spring Roll Skin. from B.C.N. Trading Co. with Dac Biet Mong also on the label, product of Vietnam (I could go on...), they look similar to this and are fun to use:

http://www.gourmetsleuth.com/images/springrollwrapper.webp

I haven't come across any with gluten in them yet.

Margaret

miles2go Contributor
I live in a small town and have been looking for Rice Paper to make wraps with.

I thought it would be a nice way to change the normal meats with veggies and rice.

I was thinking about ordering with a.m.a.z.o.n since I cannot find any local. Or is there a better site to order from?

What brands are safe (gluten free)?

Any pointers on using Rice Paper?

Thanks!!

Oops, (Company Name Removed - They Spammed This Forum and are Banned) always treats me righteously and for pointers, just soak them in room-temperature water until pliable, which isn't too long. There are tons of recipes on the net for them, most involve fresh vegetables and basil, but you can put just about anything inside, then wrap like a burrito. Be sure to make a good dipping sauce, like soy-ginger to go alongside, or if you have issues with soy, live it up and order some fish sauce while you're at it...that's a bit of an acquired taste, but addictive afterwards, imho.

Margaret

miles2go Contributor

(Company Name Removed - They Spammed This Forum and are Banned)

Yikesaroidy, sorry about that!

GlutenGalAZ Enthusiast
I use the Banh Trang Que Huong Asian Boy (E B Q) Galettes de Riz Spring Roll Skin. from B.C.N. Trading Co. with Dac Biet Mong also on the label, product of Vietnam (I could go on...), they look similar to this and are fun to use:

http://www.gourmetsleuth.com/images/springrollwrapper.webp

I haven't come across any with gluten in them yet.

Margaret

Thank you for the info =)

I looked at the link you put in and I have seen that brand on a.ma.z.o.n.

I was thinking of either ordering somehwere online OR.... Whole Foods should probably sell it? There is one about an hour in a half from us that we might be going to sometime in the next month or thinking about asking my mom to look at the one by them in CA.

Oh... The Rice Paper is it something you can make and put in a container for lunch at work type of thing or more of a make it and eat it right then type of meal?? They look really fun to use.

Thanks!

MaryJones2 Enthusiast

I found them at Whole Foods. Here is a good thread on how to use them: https://www.celiac.com/gluten-free/index.ph...st&p=392354


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



Celiac.com Sponsor (A8-M):



GlutenGalAZ Enthusiast
I found them at Whole Foods. Here is a good thread on how to use them: https://www.celiac.com/gluten-free/index.ph...st&p=392354

Oh good, I was hoping they would be at Whole Foods. Thanks =)

Thanks for the link too!

Gobbie Apprentice

Most if not all Asian rice papers are gluten free.

Normally just rice and some other insignificant subs.

They can be found in Asian stores.

Rice papers are commonly used in Thai or around that section or Chinese or Japanese will do.

Hope it helps and good luck.

Oh, they come in varying sizes usually. Big (bigger than the average' woman's hand) or smaller which is about the size one an average hand.

x

  • 4 weeks later...
GlutenGalAZ Enthusiast

Thank you everyone for the great info on Rice Paper.

I have been trying to figure out a brand to get b/c I haven't been able to make it to Whole Foods (1.5hrs away).

I use the Banh Trang Que Huong Asian Boy (E B Q) Galettes de Riz Spring Roll Skin. from B.C.N. Trading Co. with Dac Biet Mong also on the label, product of Vietnam (I could go on...), they look similar to this and are fun to use:

http://www.gourmetsleuth.com/images/springrollwrapper.webp

I haven't come across any with gluten in them yet.

Margaret

I have seen this brand online a lot... seems to be the most popular one or at least the easiest one to find online.

The only thing is I just read on a site that was selling it:

"The main raw material used for rice paper production is white rice. White rice powder is mixed with tapioca flour to make the rice paper glutinous and smooth."

But then under ingredients it shows:

"Ingredients: Flour, salt and water "

I guess now I am nervous b/c it mentions Tapioca when it talks about the item but then in the ingredients it doesn't show it.

Is this pretty common with Rice Paper (the Tapioca Flour)?

I cannot tollerate Tapioca :(

Thanks for any input.

tarnalberry Community Regular

I go to a local asian food store. These days, the ingredients generally are printed in english on a separate label added to the packaging. I've not had a problem finding one that says "rice flour, water".

Archived

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

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

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





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - knitty kitty replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

    2. - Jane02 replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

    3. - knitty kitty replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

    4. 0

      Penobscot Bay, Maine: Nurturing Gluten-Free Wellness Retreat with expert celiac dietitian, Melinda Dennis

    5. - Scott Adams replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      133,329
    • Most Online (within 30 mins)
      7,748

    klkarius
    Newest Member
    klkarius
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • knitty kitty
      @Jane02, I hear you about the kale and collard greens.  I don't do dairy and must eat green leafies, too, to get sufficient calcium.  I must be very careful because some calcium supplements are made from ground up crustacean shells.  When I was deficient in Vitamin D, I took high doses of Vitamin D to correct the deficiency quickly.  This is safe and nontoxic.  Vitamin D level should be above 70 nmol/L.  Lifeguards and indigenous Pacific Islanders typically have levels between 80-100 nmol/L.   Levels lower than this are based on amount needed to prevent disease like rickets and osteomalacia. We need more thiamine when we're physically ill, emotionally and mentally stressed, and if we exercise like an athlete or laborer.  We need more thiamine if we eat a diet high in simple carbohydrates.  For every 500 kcal of carbohydrates, we need 500-1000 mg more of thiamine to process the carbs into energy.  If there's insufficient thiamine the carbs get stored as fat.  Again, recommended levels set for thiamine are based on minimum amounts needed to prevent disease.  This is often not adequate for optimum health, nor sufficient for people with absorption problems such as Celiac disease.  Gluten free processed foods are not enriched with vitamins like their gluten containing counterparts.  Adding a B Complex and additional thiamine improves health for Celiacs.  Thiamine is safe and nontoxic even in high doses.  Thiamine helps the mitochondria in cells to function.  Thiamine interacts with each of the other B vitamins.  They are all water soluble and easily excreted if not needed. Interesting Reading: Clinical trial: B vitamins improve health in patients with coeliac disease living on a gluten-free diet https://pubmed.ncbi.nlm.nih.gov/19154566/ Safety and effectiveness of vitamin D mega-dose: A systematic review https://pubmed.ncbi.nlm.nih.gov/34857184/ High dose dietary vitamin D allocates surplus calories to muscle and growth instead of fat via modulation of myostatin and leptin signaling https://pubmed.ncbi.nlm.nih.gov/38766160/ Safety of High-Dose Vitamin D Supplementation: Secondary Analysis of a Randomized Controlled Trial https://pubmed.ncbi.nlm.nih.gov/31746327/ Vitamins and Celiac Disease: Beyond Vitamin D https://pmc.ncbi.nlm.nih.gov/articles/PMC11857425/ Investigating the therapeutic potential of tryptophan and vitamin A in modulating immune responses in celiac disease: an experimental study https://pubmed.ncbi.nlm.nih.gov/40178602/ Investigating the Impact of Vitamin A and Amino Acids on Immune Responses in Celiac Disease Patients https://pmc.ncbi.nlm.nih.gov/articles/PMC10814138/
    • Jane02
      Thank you so much @knitty kitty for this insightful information! I would have never considered fractionated coconut oil to be a potential source of GI upset. I will consider all the info you shared. Very interesting about the Thiamine deficiency.  I've tracked daily averages of my intake in a nutrition software. The only nutrient I can't consistently meet from my diet is vitamin D. Calcium is a hit and miss as I rely on vegetables, dark leafy greens as a major source, for my calcium intake. I'm able to meet it when I either eat or juice a bundle of kale or collard greens daily haha. My thiamine intake is roughly 120% of my needs, although I do recognize that I may not be absorbing all of these nutrients consistently with intermittent unintentional exposures to gluten.  My vitamin A intake is roughly 900% (~6400 mcg/d) of my needs as I eat a lot of sweet potato, although since it's plant-derived vitamin A (beta-carotene) apparently it's not likely to cause toxicity.  Thanks again! 
    • knitty kitty
      Hello, @Jane02,  I take Naturewise D 3.  It contains olive oil.   Some Vitamin D supplements, like D Drops, are made with fractionated coconut oil which can cause digestive upsets.  Fractionated coconut oil is not the same as coconut oil used for cooking.  Fractionated coconut oil has been treated for longer shelf life, so it won't go bad in the jar, and thus may be irritating to the digestive system. I avoid supplements made with soy because many people with Celiac Disease also react to soy.  Mixed tocopherols, an ingredient in Thornes Vitamin D, may be sourced from soy oil.  Kirkland's has soy on its ingredient list. I avoid things that might contain or be exposed to crustaceans, like Metagenics says on its label.  I have a crustacean/shellfish/fish allergy.  I like Life Extension Bioactive Complete B Complex.  I take additional Thiamine B 1 in the form Benfotiamine which helps the intestines heal, Life Extension MegaBenfotiamine. Thiamine is needed to activate Vitamin D.   Low thiamine can make one feel like they are getting glutened after a meal containing lots of simple carbohydrates like white rice, or processed gluten free foods like cookies and pasta.   It's rare to have a single vitamin deficiency.  The water soluble B Complex vitamins should be supplemented together with additional Thiamine in the form Benfotiamine and Thiamine TTFD (tetrahydrofurfuryl disulfide) to correct subclinical deficiencies that don't show up on blood tests.  These are subclinical deficiencies within organs and tissues.  Blood is a transportation system.  The body will deplete tissues and organs in order to keep a supply of thiamine in the bloodstream going to the brain and heart.   If you're low in Vitamin D, you may well be low in other fat soluble vitamins like Vitamin A and Vitamin K. Have you seen a dietician?
    • Scott Adams
      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product. 
    • trents
×
×
  • 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.