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 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.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      127,791
    • Most Online (within 30 mins)
      7,748

    AthinaGR
    Newest Member
    AthinaGR
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.4k

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • K6315
      Hi Lily Ivy. Thanks for responding. Did you have withdrawal? If so, what was it like and for how long?
    • trents
      Welcome to the forum, @Doris Barnes! You do realize don't you that the "gluten free" label does not mean the same thing as "free of gluten"? According to FDA regulations, using the "gluten free" label simply means the product does not contain gluten in excess of 20 ppm. "Certified Gluten Free" is labeling deployed by an independent testing group known as GFCO which means the product does not contain gluten in excess of 10 ppm. Either concentration of gluten can still cause a reaction in folks who fall into the more sensitive spectrum of the celiac community. 20 ppm is safe for most celiacs. Without knowing how sensitive you are to small amounts of gluten, I cannot speak to whether or not the Hu Kitechen chocolates are safe for you. But it sounds like they have taken sufficient precautions at their factory to ensure that this product will be safe for the large majority of celiacs.
    • Doris Barnes
      Buying choclate, I recently boght a bar from Hu Kitchen (on your list of recommended candy. It says it is free of gluten. However on the same package in small print it says "please be aware that the product is produced using equipment that also processes nuts, soy, milk and wheat. Allergen cleans are made prior to production". So my question is can I trust that there is no cross contamination.  If the allergy clean is not done carefully it could cause gluten exposure. Does anyone know of a choclate brand that is made at a facility that does not also use wheat, a gluten free facility. Thank you.
    • trents
      @Manaan2, have you considered the possibility that she might be cross reacting to some food or foods that technically don't contain gluten but whose proteins closely resemble gluten. Chief candidates might be dairy (casein), oats (avenin), soy, corn and eggs. One small study showed that 50% of celiacs react to CMP (Cow's Milk Protein) like they do gluten.
    • Manaan2
      I realize I'm super late in the game regarding this topic but in case anyone is still reading/commenting on this one-does anyone who is especially sensitive have their personal observations to share regarding Primal Kitchen brand?  My daughter was diagnosed almost 2 years ago with celiac and within 6 months, her follow up labs were normal and a year later vitamin levels significantly improving, but we are still battling GI symptoms; particularly, constipation, so much that she has been on MiraLax every day since she was 3.  We've managed to get her down to a half cap every other day but without that, she continues to have issues (when she has a known, accidental ingestion unfortunately it takes a lot more MiraLax and additional laxatives to help her).  I was searching for something else and found this and am wondering if anyone has any specific comments regarding Primal Kitchen.  I feel like we are so incredibly careful with diet, logging diet and symptoms to look for patterns (we've had multiple dieticians help with this piece as well), not eating out, contacting companies and of course, there is always room for improvement but I'm running out of ideas regarding where her issues could be coming from.  Even if the Primal Kitchen is contributing, I'm sure it's not the only thing contributing but I can't help but think there must be handful of things that are working together and against her.  The ingredients list distilled white vinegar, but also white wine vinegar and balsamic, then "spices" which I'm always cautious about.  However, after contacting the company, I felt more comfortable allowing her to consume their products but over time I've realized that the front-line customer service support people don't always provide the most accurate of information.  Thanks for reading to anyone that does.   
×
×
  • Create New...