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Pamela's Baking Mix: Anyone Get Reactions, Diarrhea?

Lynayah

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Lynayah Enthusiast
Lynayah
Posted

Pamela's Baking Mix: Anyone here get reactions negative reactions after eating, like diarrhea very shortly after? If yes, any idea why? It is gluten-free.

I am revising this post. To be fair, I also had two other foods this morning about which I did not think -- one is Imagine Creamy Tomato Soup (labeled gluten-free) and another about a tablespoon of Fage Total plain yogurt (ingredients milk, cream, yogurt culture). I also had maybe a tablespoon of skim milk.

Plain yogurt and skim milk have not given me problems. However, this is the first time I have had Fage, which I do believe is supposed to be fine for gluten-free folks.

I also have not had Imagine Creamy Tomato Soup in the past. I've had Imagine Corn Soup with no problem.

The reaction I had after eating two pancakes made from Pamela's reminded me a lot of a similar reaction I had many weeks back. I had made gluten free corn muffins (from scratch using gluten-free corn meal). The recipe called for baking powder, and I added Bob's Red Mill baking powder, which turned out not to be gluten free. Back then, my body exploded. This time, the D was less, but it felt and looked so much like the baking powder episode, I had to wonder about it, hence my thinking it might have been something in the baking mix.

This is so upsetting! I was glutened last Saturday, and it took me a full week to feel better. This was the first morning that I finally seemed to be over it. I woke up feeling so good . . . and now this. Augh!

One thing I've learned . . . never, never NEVER introduce more than one completely new food at the same time as another. Here I am not knowing what the heck caused my reaction. My fault.

Anyway, any opinions on any of this would be most appreciated.

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Lynayah Enthusiast
Lynayah
Posted
  • Author

I just want to add that while I was at Disney recently, I had gluten-free pancakes and waffles (not sure what brand was used), and I was okay.

I prepared the pancakes in a freshly cleaned, white Corning Ware cornflower skillet size casserole, it was large enough to do two pancakes at a time -- Corning Ware doesn't hold gluten from wash to wash, does it? I used Pam canola oil spray (just the plain spray).

Oh, how I wish I could figure out this reaction!

dilettantesteph Collaborator
dilettantesteph
Posted

I react to some gluten free items too. It seems like CC sometimes occurs.

Amber M Explorer
Amber M
Posted

I have been in the middle of a full blown attack this last week, and one of the few processed foods I use is "Pamala's" baking and pancake mix. I contacted the company and recieved a reply very quickly. They are a gluten free facility and have a lab on site and test every batch. They use the "Eliza" method and test down to 10 ppm's. (The best test avaliable) They assured me it is 100% gluten free. Hope this helps.

Ahorsesoul Enthusiast
Ahorsesoul
Posted

Did you eat the pancakes plain or could it be the topping?

I have a large bag of Pamela's mix that I picked up several months ago that hasn't caused me any problems yet. I'll keep this question in mind when I buy my next bag of flour or one of Pamela's mixes.

Lynayah Enthusiast
Lynayah
Posted
  • Author
Did you eat the pancakes plain or could it be the topping?

I have a large bag of Pamela's mix that I picked up several months ago that hasn't caused me any problems yet. I'll keep this question in mind when I buy my next bag of flour or one of Pamela's mixes.

Good question. I ate them plain, absolutely nothing on top.

It may be that I need to avoid all refined gluten-free foods for a while. I am thinking about trying the Specific Carbohydrate Diet until my body gets back to normal. The 8 week gluten challenge I went through really put my body through heck, and I now seem to be hyper-sensitive refined foods, mixes, etc.

Just a guess. We'll see. Thank you for your post.

chatycady Explorer
chatycady
Posted

Yes. I can't eat any of the gluten free products that contain grains, starch, sugar, etc. Too difficult for me to digest. I follow the SCdiet and am doing well. I hope you get better too.

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oceangirl Collaborator
oceangirl
Posted

I react to Pamela's but I think it is the tapioca or one of the other grains in there; they are a dedicated facility. I am HIGHLY sensitive and I eat Fage every day and have for 2 years- it's okay. There are many of us on here who discover limiting or eliminating all grains works best at least for awhile. While healing it may be best to keep it simple to whole foods you cook yourself and stay away from processed foods for a time. I am over 4 years in and I spent over 2 years eating simply fish, meat, chicken, vegetables, some fruits (not a lot and cooked except for bananas) and slowly added foods back in one at a time while keeping a detailed food log with symptoms to help rout out culprits.

My finding was that processed foods don't generally work for me. Maybe you will find differently. Hang in there and get well!

lisa

MKat Explorer
MKat
Posted
I react to Pamela's but I think it is the tapioca or one of the other grains in there; they are a dedicated facility. I am HIGHLY sensitive and I eat Fage every day and have for 2 years- it's okay. There are many of us on here who discover limiting or eliminating all grains works best at least for awhile. While healing it may be best to keep it simple to whole foods you cook yourself and stay away from processed foods for a time. I am over 4 years in and I spent over 2 years eating simply fish, meat, chicken, vegetables, some fruits (not a lot and cooked except for bananas) and slowly added foods back in one at a time while keeping a detailed food log with symptoms to help rout out culprits.

My finding was that processed foods don't generally work for me. Maybe you will find differently. Hang in there and get well!

lisa

What did you eat for breakfast for the 2 years you were eating meats and vegies?? Breakfasts stumps me!

Maggie Mermaid Apprentice
Maggie Mermaid
Posted

Haven't had any of Pamela's mixes but husband seems to react to certain levels of xanthan gum and/or something else in mixes (maybe sorghum flour or pea protein). Hard to pin down exact ingredient.

Lynayah Enthusiast
Lynayah
Posted
  • Author

I am sure Pamela's is safe -- thank you to everyone here who posted about how careful they are in being a dedicated facility. To those who are just now reading these posts, please know that I'm not knocking Pamela's . . . in fact, the mix is really great. Like so many others here, I'm just trying to figure out what I might be reacting to (which appears to be something other than gluten).

I've eliminated Fage -- I've been eating it regularly with no problems.

The soup -- I've yet to try it again, but I'll let everyone know when I do.

Does anyone know what kind of pancake mix they use at Walt Disney World? I had pancakes and a waffle while I was there with no problems. If I can find out, perhaps I can compare the ingredients in both mixes to try to determine what might be causing the reaction . . . if in fact it was Pamela's that caused it at all.

oceangirl Collaborator
oceangirl
Posted

To reply to Mkat re: breakfast for 2 years:

I ate, believe it or not, a little steak (yuck! in the morning!) or a banana or rice cakes (Lundberg's) for 2 YEARS! I now eat Fage every morning often with nuts and raw sugar. My diet leans strongly toward the Paleolithic diet- I'm not a big fan of trying to replace baked goods- too many variables and possible cc too much of an issue for someone like me. I scoffed in the beginning that a miniscule amount of gluten could cause a reaction but time and much misery made me eat crow!

lisa

Lynayah Enthusiast
Lynayah
Posted
  • Author
To reply to Mkat re: breakfast for 2 years:

I ate, believe it or not, a little steak (yuck! in the morning!) or a banana or rice cakes (Lundberg's) for 2 YEARS! I now eat Fage every morning often with nuts and raw sugar. My diet leans strongly toward the Paleolithic diet- I'm not a big fan of trying to replace baked goods- too many variables and possible cc too much of an issue for someone like me. I scoffed in the beginning that a miniscule amount of gluten could cause a reaction but time and much misery made me eat crow!

lisa

I have been eating mainly lean meat, veggies, fruits, and homemade yogurt for the last week, and I feel better than I have felt in a long time. I also am able to tolorate Glutenfreeda's gluten-free oatmeal very well, which has been a treat in the morning.

oceangirl Collaborator
oceangirl
Posted

Oh my goodness! Can you please educate me re: what is "glutenfreeda"? Are these dedicated oats? I MISS oatmeal!

lisa

Swimmr Contributor
Swimmr
Posted
Pamela's Baking Mix: Anyone here get reactions negative reactions after eating, like diarrhea very shortly after? If yes, any idea why? It is gluten-free.

I am revising this post. To be fair, I also had two other foods this morning about which I did not think -- one is Imagine Creamy Tomato Soup (labeled gluten-free) and another about a tablespoon of Fage Total plain yogurt (ingredients milk, cream, yogurt culture). I also had maybe a tablespoon of skim milk.

Plain yogurt and skim milk have not given me problems. However, this is the first time I have had Fage, which I do believe is supposed to be fine for gluten-free folks.

I also have not had Imagine Creamy Tomato Soup in the past. I've had Imagine Corn Soup with no problem.

The reaction I had after eating two pancakes made from Pamela's reminded me a lot of a similar reaction I had many weeks back. I had made gluten free corn muffins (from scratch using gluten-free corn meal). The recipe called for baking powder, and I added Bob's Red Mill baking powder, which turned out not to be gluten free. Back then, my body exploded. This time, the D was less, but it felt and looked so much like the baking powder episode, I had to wonder about it, hence my thinking it might have been something in the baking mix.

This is so upsetting! I was glutened last Saturday, and it took me a full week to feel better. This was the first morning that I finally seemed to be over it. I woke up feeling so good . . . and now this. Augh!

One thing I've learned . . . never, never NEVER introduce more than one completely new food at the same time as another. Here I am not knowing what the heck caused my reaction. My fault.

Anyway, any opinions on any of this would be most appreciated.

I currently use Pamela's.

I've made waffles, pancakes, cake loafs, batter for frying, gravies, bread, biscuits.

All these I avoided for almost 2 years and I am finally able to enjoy a nice hot waffle on the weekend with my husband. My mom says she reacts to Pamela's but is confident it's the sea salt. She is reluctant to try it again. She buys all the different flours to mix together...spends a fortune.

I will have some gas or some irregular stools, but it's only when I go nuts and eat an entire pumpkin loaf by myself in less than 48 hours (I just did this the other day) :o I love pumpkin anything...

There is milk and treenuts...perhaps maybe its that OR the fact that your body isn't up to par on wanting to process heavy carbs just yet. I read this in several other posts and also came to that conclusion on my own with my body. I think my body got used to not ingesting anything other than a potato or rice for carbs that now when I have a bread-like substance my body is like, "Whoah! What's that!"

Lynayah Enthusiast
Lynayah
Posted
  • Author
Oh my goodness! Can you please educate me re: what is "glutenfreeda"? Are these dedicated oats? I MISS oatmeal!

lisa

Yes! Glutenfreeda's has Apple Cinnamon with Flax, Maple Raisin with Flax, and Banana Maple with Flax, naturally flavored, wheat free, gluten-free, no trans fats, no hydrogenated oils, no GMO's.

What I use is an "instant" oatmeal. It has a little nautral sugar in the mix, so those who are especially sensitive and need the Specific Carb. Diet might need to take note . . . however, I am highly sensitive and have been able to use Glutenfreeda's without issue. :)

For example, here are the ingredients for the Maple Raisin with Flax Instant Oatmeal:

Certified Gluten-free oats

Raisins

Organic maple sugar

BrownSugar

Flax Meal

Salt

If you google it, you'll see where it is available.

It is processed in a dedicated gluten-free facility , however the facility also processes peanuts, nuts, dairy, eggs and soy.

My favorite recipe:

Using a Pampered Chef Rice Cooker (or any microwave rice cooker):

Add:

1 pkg. Glutenfreeda Instant Oatmeal

1 1/2 Cup water

1-2 chopped fresh apples

Microwave on high for 15 minutes.

Delightful!

Hugs,

Lyn

oceangirl Collaborator
oceangirl
Posted

Thank you very much! The soy might count me out but I will check into it, perhaps try it if I feel very brave. I am a hyper-sensitive, unfortunately.

Take care,

lisa

Mrs. Smith Explorer
Mrs. Smith
Posted

Pamelas gives me the poopies too. It has buttermilk in it. That may be why. I like Bob's Red Mill. They are yummy and They don't bother me at all.

Lynayah Enthusiast
Lynayah
Posted
  • Author
Pamelas gives me the poopies too. It has buttermilk in it. That may be why. I like Bob's Red Mill. They are yummy and They don't bother me at all.

Thank you! Are you referring to Bob's pancake mix or do you perhaps use a flour by Bob's that is a general baking mix, such as Pamela's?

Thanks again,

Lyn

Lynayah Enthusiast
Lynayah
Posted
  • Author

Everyone:

I tried to edit my first post here to insert this update, but the edit option no longer appears.

I am still unsure of what caused my reaction -- I now suspect it may have been cookware related, but I have leaerned it was NOT Pamela's OR the soup. I have had both over the past couple days with no problem.

Moderators: To be fair to those tapping into this thread, If you can insert this update into the beginning of my first post here, I'd sure appreciate it.

Amber M Explorer
Amber M
Posted
Thank you very much! The soy might count me out but I will check into it, perhaps try it if I feel very brave. I am a hyper-sensitive, unfortunately.

Take care,

lisa

I got really excited about the oatmeal till I saw the soy tooo! Oh crappy!!!

Amber M Explorer
Amber M
Posted
Everyone:

I tried to edit my first post here to insert this update, but the edit option no longer appears.

I am still unsure of what caused my reaction -- I now suspect it may have been cookware related, but I have leaerned it was NOT Pamela's OR the soup. I have had both over the past couple days with no problem.

Moderators: To be fair to those tapping into this thread, If you can insert this update into the beginning of my first post here, I'd sure appreciate it.

Check what DQs you have. Mine are 1 and 3 which are gluten ataxia genes, I do not have 2 or 8 and my biopsy and original blood test were nagative too. I just had the IgG Non-Diemiated #8889X by "Quest" Labs for the gluten ataxia (do not have to eat gluten for-by the way I was gluten free for 3 months when I had the original tests) Waiting for the results now. Maybe you already know this, just threw it out!

Lynayah Enthusiast
Lynayah
Posted
  • Author
Check what DQs you have. Mine are 1 and 3 which are gluten ataxia genes, I do not have 2 or 8 and my biopsy and original blood test were nagative too. I just had the IgG Non-Diemiated #8889X by "Quest" Labs for the gluten ataxia (do not have to eat gluten for-by the way I was gluten free for 3 months when I had the original tests) Waiting for the results now. Maybe you already know this, just threw it out!

Gluten Ataxia? I do not know about it - where can I read more? Thank you so much.

Swimmr Contributor
Swimmr
Posted
Pamelas gives me the poopies too. It has buttermilk in it. That may be why. I like Bob's Red Mill. They are yummy and They don't bother me at all.

If I have a bag of bob's red mill baking mix and it expired in september, is it still good??? I'm doing an elimination diet, so it will be quite awhile before I can have anything.

PhillyCeliacTriathlete Newbie
PhillyCeliacTriathlete
Posted
Pamela's Baking Mix: Anyone here get reactions negative reactions after eating, like diarrhea very shortly after? If yes, any idea why? It is gluten-free.

I am revising this post. To be fair, I also had two other foods this morning about which I did not think -- one is Imagine Creamy Tomato Soup (labeled gluten-free) and another about a tablespoon of Fage Total plain yogurt (ingredients milk, cream, yogurt culture). I also had maybe a tablespoon of skim milk.

Plain yogurt and skim milk have not given me problems. However, this is the first time I have had Fage, which I do believe is supposed to be fine for gluten-free folks.

I also have not had Imagine Creamy Tomato Soup in the past. I've had Imagine Corn Soup with no problem.

The reaction I had after eating two pancakes made from Pamela's reminded me a lot of a similar reaction I had many weeks back. I had made gluten free corn muffins (from scratch using gluten-free corn meal). The recipe called for baking powder, and I added Bob's Red Mill baking powder, which turned out not to be gluten free. Back then, my body exploded. This time, the D was less, but it felt and looked so much like the baking powder episode, I had to wonder about it, hence my thinking it might have been something in the baking mix.

This is so upsetting! I was glutened last Saturday, and it took me a full week to feel better. This was the first morning that I finally seemed to be over it. I woke up feeling so good . . . and now this. Augh!

One thing I've learned . . . never, never NEVER introduce more than one completely new food at the same time as another. Here I am not knowing what the heck caused my reaction. My fault.

Anyway, any opinions on any of this would be most appreciated.

Hello!

Just wanted to reply as I may have some helpful info for ya. I too get weird stomach issues when I cheat on the gluten-free diet and try some new baking flour. 99% of the time I am on the Paleo Diet... and could not be happier. So when I do veer and try something gluten-free and supposedly "tasty", I can get a weird reaction.

Try the Paleo Diet and you won't have to worry about getting any issues. It is tough at first, but trust me, it will most likely do the trick. It eliminates anything man-made and ARTIFICIAL. Eating clean is the way to GO in my book.

Be well,

John

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      how much gluten do I need to eat before blood tests?

      By trents · Posted

      Welcome, @catnapt! The most recent guidelines are the daily consumption of a minimum of 10g of gluten (about the amount found in 4-6 slices of wheat bread) for a minimum of two weeks. But if possible stretching that out even more would enhance the chances of getting valid test results. These guidelines are for those who have been eating gluten free for a significant amount of time. It's called the "gluten challenge".  Yes, you can develop celiac disease at any stage of life. There is a genetic component but also a stress trigger that is needed to activate the celiac genes. About 30-40% of the general population possesses the genetic potential to develop celiac disease but only about 1% of the general population actually develop celiac disease. For most with the potential, the triggering stress event doesn't happen. It can be many things but often it is a viral infection. Having said that, it is also the case that many, many people who eventually are diagnosed with celiac disease probably experienced the actual onset years before. Many celiacs are of the "silent" type, meaning that symptoms are largely missing or very minor and get overlooked until damage to the small bowel lining becomes advanced or they develop iron deficiency anemia or some other medical problem associated with celiac disease. Many, many are never diagnosed or are diagnosed later in life because they did not experience classic symptoms. And many physicians are only looking for classic symptoms. We now know that there are over 200 symptoms/medical problems associated with celiac disease but many docs are only looking for things like boating, gas, diarrhea. I certainly understand your concerns about not wanting to damage your body by taking on a gluten challenge. Your other option is to totally commit to gluten free eating and see if your symptoms improve. It can take two years or more for complete healing of the small bowel lining once going gluten free but usually people experience significant improvement well before then. If their is significant improvement in your symptoms when going seriously gluten free, then you likely have your answer. You would either have celiac disease or NCGS (Non Celiac Gluten Sensitivity).
    • catnapt
      how much gluten do I need to eat before blood tests?

      By catnapt · Posted

      after several years of issues with a para-gland issue, my endo has decided it's a good idea for me to be tested for celiac disease. I am 70 yrs old and stunned to learn that you can get celiac this late in life. I have just gradually stopped eating most foods that contain gluten over the past several years- they just make me feel ill- although I attributed it to other things like bread spiking blood sugar- or to the things I ate *with* the bread or crackers etc   I went to a party in Nov and ate a LOT of a vegan roast made with vital wheat gluten- as well as stuffing, rolls and pie crust... and OMG I was so sick! the pain, the bloating, the gas, the nausea... I didn't think it would ever end (but it did) and I was ready to go the ER but it finally subsided.   I mentioned this to my endo and now she wants me to be tested for celiac after 2 weeks of being on gluten foods. She has kind of flip flopped on how much gluten I should eat, telling me that if the symptoms are severe I can stop. I am eating 2-3 thin slices of bread per day (or english muffins) and wow- it does make me feel awful. But not as bad as when I ate that massive amnt of vital wheat gluten. so I will continue on if I have to... but what bothers me is - if it IS celiac, it seems stupid for lack of a better word, to intentionally cause more damage to my body... but I am also worried, on the other hand, that this is not a long enough challenge to make the blood work results valid.   can you give me any insight into this please?   thank you
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