Bob's Red Mill?

[darkmoonsinger]

Hey all,

Okay, so I searched the forum and only really found posts from 2-3 years ago, so I'm hoping something has changed. Has anyone recently been glutened by Bob's Red Mill gluten-free flours? I was so excited to see them in Wal*Mart that I bought a bag of pizza crust mix, a bag of biscuit mix, and a bag of cookie mix. I had some pizza last night, and I'm feeling awful today. I've had nothing but foods I've cooked myself, from "whole foods", for the past week and a half.

The problem is that it usually takes me two full days to get GI symptoms, and I have psych symptoms during those two days. I felt pretty blah emotionally last night, but this is much faster than before. ...Though, I'm finally back out on my own now that uni is out for the summer and I'm controlling what I eat, so I've moved to a very "whole foods" diet-- lots of fresh meats and produce, only one or two processed foods (literally; I'm rather proud of how I've been cooking). Maybe finally being fully gluten-free has sped up the process? I don't know, but I'm feeling rather frustrated right now.

Anyway, any thoughts anyone can give me would be great.

-Jamie

Self-dagnosed January 2009 via elimination diet and challenge

Doctor diagnosed "either celiac disease or IBS-GS" January 2009

Antibody negative, January 2009

Genetic marker negative

Too chicken to go back to gluten to get 'scoped.

[jrc121]

I used Bob's Red Mill flours often for the past few months and haven't noticed anything. I wouldn't doubt that it is possible for you to have run into a contamination issue. Make sure it is at least labeled "gluten-free." Not all their flour is labeled gluten free, like the corn flour, though I have tried it and didn't notice any reactions there either.

[TrillumHunter]

Bob's Red Mill is one of the mainstream companies that takes extra steps to ensure our safety. If the product says gluten-free then it is produced in a dedicated facility and batch tested. Perhaps you are having trouble tolerating one of the flours in the mix? Bean flour is hard on the tummy for most newly diagnosed folks.

I don't work for BRM. To be honest, I don't like most of their mixes. But I do think they are a responsible and trustworthy company.

[brigala]

I have a theory that maybe people who react to Bob's Red Mill gluten-free stuff are people who are very sensitive to oats. Although their gluten-free stuff is all done in a dedicated facility, they do process certified gluten-free oats there. How are you with oats?

It's just a guess, of course. Personally, I've never had an issue with Bob's stuff. But I don't react to oats, either (I'll even risk small quantities of non-certified oats from time to time).

-Elizabeth

[TrillumHunter]

I have a theory that maybe people who react to Bob's Red Mill gluten-free stuff are people who are very sensitive to oats. Although their gluten-free stuff is all done in a dedicated facility, they do process certified gluten-free oats there. How are you with oats?

It's just a guess, of course. Personally, I've never had an issue with Bob's stuff. But I don't react to oats, either (I'll even risk small quantities of non-certified oats from time to time).

-Elizabeth

Good thinking! I have never tried oats at all so that wouldn't have crossed my mind.

You get the Sherlock Holmes Award of the day!

Jamie, hang in there. It gets easier and you can find stuff you like and can tolerate. It just takes longer for some.

[MaryJones2]

I know it's frustrating. The best advice I can offer is to try several brands and go with the one that works for you. Every body is different and we all have one or two things that bother us despite being gluten-free!

[sylviaann]

Hey all,

Okay, so I searched the forum and only really found posts from 2-3 years ago, so I'm hoping something has changed. Has anyone recently been glutened by Bob's Red Mill gluten-free flours? I was so excited to see them in Wal*Mart that I bought a bag of pizza crust mix, a bag of biscuit mix, and a bag of cookie mix. I had some pizza last night, and I'm feeling awful today. I've had nothing but foods I've cooked myself, from "whole foods", for the past week and a half.

The problem is that it usually takes me two full days to get GI symptoms, and I have psych symptoms during those two days. I felt pretty blah emotionally last night, but this is much faster than before. ...Though, I'm finally back out on my own now that uni is out for the summer and I'm controlling what I eat, so I've moved to a very "whole foods" diet-- lots of fresh meats and produce, only one or two processed foods (literally; I'm rather proud of how I've been cooking). Maybe finally being fully gluten-free has sped up the process? I don't know, but I'm feeling rather frustrated right now.

Anyway, any thoughts anyone can give me would be great.

-Jamie

Self-dagnosed January 2009 via elimination diet and challenge

Doctor diagnosed "either celiac disease or IBS-GS" January 2009

Antibody negative, January 2009

Genetic marker negative

Too chicken to go back to gluten to get 'scoped.

I was suspicious that I may have been suffering from a reaction (neurological) after using Bob's All Purpose Flour to bake with. I recently stopped using it and recently switched to Tom Sawyer flour.

Sylviaann

[sixtytwo]

I am using BRM bread mix as my main bread. I LOVE it, smells glorious coming out of the over. I LOVE bread, it means a lot to me to have good bread. I even make little pizzas with the bread, toasting it first and then putting spaghetti sauce on it and then mozzarella cheese/under the broiler. Not like Pizza Hut, but also safe!!!!! The BRM brownie mix is good too and I use their flour in place of regular all the time. None of it has made me sick. Barbara

[darkmoonsinger]

Bob's Red Mill is one of the mainstream companies that takes extra steps to ensure our safety. If the product says gluten-free then it is produced in a dedicated facility and batch tested.

That's very true... I guess I've become really distrustful in the whopping 6 months it's been. :\

Perhaps you are having trouble tolerating one of the flours in the mix? Bean flour is hard on the tummy for most newly diagnosed folks.

Hmm... I hadn't heard that. I guess being tummy ill because of an alternative flour (no bean flour in what I ate) and being generally blah could look like I'd been glutened.

Thanks,

-Jamie

Self-dagnosed January 2009 via elimination diet and challenge

Doctor diagnosed "either celiac disease or IBS-GS" January 2009

Antibody negative, January 2009

Genetic marker negative

Too chicken to go back to gluten to get 'scoped. tongue.gif

[darkmoonsinger]

I have a theory that maybe people who react to Bob's Red Mill gluten-free stuff are people who are very sensitive to oats. Although their gluten-free stuff is all done in a dedicated facility, they do process certified gluten-free oats there. How are you with oats?

It's just a guess, of course. Personally, I've never had an issue with Bob's stuff. But I don't react to oats, either (I'll even risk small quantities of non-certified oats from time to time).

-Elizabeth

Hmm, I hadn't heard of that correlation (but then, I only know one other coeliac/gluten-free). I actually don't know how I react to oats; I didn't eat them that much before I knew that it was gluten beating me up, and I've been unwilling to test out what will make me ill or not, because life won't slow down for long enough for me to be ill.

I might want to test this one, however, so I know. I'll be giving the BRM mix another try this week, hoping it was a coincidence or that I was accidentally contaminated by my flatmate.

Thanks!

-Jamie

Self-dagnosed January 2009 via elimination diet and challenge

Doctor diagnosed "either celiac disease or IBS-GS" January 2009

Antibody negative, January 2009

Genetic marker negative

Too chicken to go back to gluten to get 'scoped.

[slimchance]

I am using BRM bread mix as my main bread. I LOVE it, smells glorious coming out of the over. I LOVE bread, it means a lot to me to have good bread. I even make little pizzas with the bread, toasting it first and then putting spaghetti sauce on it and then mozzarella cheese/under the broiler. Not like Pizza Hut, but also safe!!!!! The BRM brownie mix is good too and I use their flour in place of regular all the time. None of it has made me sick. Barbara

Have you doctored up the recipe at all? I use canned milk in my bread mix.. it seems to work better, and I also use a bit more yeast.