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Organic Options?

StephanieL

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StephanieL Enthusiast
StephanieL
Posted

In my research (which I will admit is not extensive) I am not seeing a lot of organic options for gluten-free flours and products. If my son (3 yo) does have it it seems like I am going to have to choose between gluten-free and organic and I HATE that! I have spent the last 3 years of his life being very mindful of what and where his food comes from. I hope I am just not looking in the right places for gluten-free organics.

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Wolicki Enthusiast
Wolicki
Posted

I googled:

Open Original Shared Link

https://www.celiac.com/catalog/product_info.php?products_id=106

Also saw organic coconut flour, Arrowhead Mills organic brown rice flour.

RiceGuy Collaborator
RiceGuy
Posted

There are some certified organic gluten-free flours at Open Original Shared Link, though not all of their gluten-free flours are organic. Sad but true.

Caution about Arrowhead Mills flours: Several members of this board (including myself) have reported CC (Cross-Contamination) issues with their so-called gluten-free products. Last I checked, they are not processed in dedicated gluten-free facilities.

Asherah Newbie
Asherah
Posted

In my research (which I will admit is not extensive) I am not seeing a lot of organic options for gluten-free flours and products. If my son (3 yo) does have it it seems like I am going to have to choose between gluten-free and organic and I HATE that! I have spent the last 3 years of his life being very mindful of what and where his food comes from. I hope I am just not looking in the right places for gluten-free organics.

Organic Quinoa is a complete gluten-free protein and is readily available in both white and red at health food stores and at some main stream supermarkets like Wegman's.

StephanieL Enthusiast
StephanieL
Posted
  • Author

Thanks for all the input!

As I am looking more and more I see some options but it just doesn't seem like much. If we have to go gluten-free (still trying to navigate the tests) all the packaged stuff requires eggs or milk and butter and stuff which we can't do.

Reba32 Rookie
Reba32
Posted

whole natural foods can be both organic and gluten free. Broccoli, lettuce, carrots, green peppers, beef, chicken, apples, strawberries, etc etc etc...

You don't have to eat packaged gluten free foods to be gluten free. Mother Nature made a whole bunch of stuff already! :D

StephanieL Enthusiast
StephanieL
Posted
  • Author

whole natural foods can be both organic and gluten free. Broccoli, lettuce, carrots, green peppers, beef, chicken, apples, strawberries, etc etc etc...

You don't have to eat packaged gluten free foods to be gluten free. Mother Nature made a whole bunch of stuff already! :D

Sorry, I should have been more specific. I was looking for things like baking mixes and flours as well as pastas.

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iamgf Newbie
iamgf
Posted

Have you tried Bob's Red Mill? I use their Organic gluten-free Flours exclusively.

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    • trents
      Bob red mill gluten free oats

      By trents · Posted

      Not necessarily. The "Gluten Free" label means not more than 20ppm of gluten in the product which is often not enough for super sensitive celiacs. You would need to be looking for "Certified Gluten Free" (GFCO endorsed) which means no more than 10ppm of gluten. Having said that, "Gluten Free" doesn't mean that there will necessarily be more gluten than "Certified Gluten" in any given batch run. It just means there could be. 
    • trents
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      By trents · Posted

      I think it is wise to seek a second opinion from a GI doc and to go on a gluten free diet in the meantime. The GI doc may look at all the evidence, including the biopsy report, and conclude you don't need anything else to reach a dx of celiac disease and so, there would be no need for a gluten challenge. But if the GI doc does want to do more testing, you can worry about the gluten challenge at that time. But between now and the time of the appointment, if your symptoms improve on a gluten free diet, that is more evidence. Just keep in mind that if a gluten challenge is called for, the bare minimum challenge length is two weeks of the daily consumption of at least 10g of gluten, which is about the amount found in 4-6 slices of wheat bread. But, I would count on giving it four weeks to be sure.
    • Paulaannefthimiou
      Bob red mill gluten free oats

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    • jenniber
      Disaccharide deficient, confusing biopsy results, no blood test

      By jenniber · Posted

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    • trents
      High TTG-IgG and Normal TTG-IgA

      By trents · Posted

      Let me suggest an adjustment to your terminology. "Celiac disease" and "gluten intolerance" are the same. The other gluten disorder you refer to is NCGS (Non Celiac Gluten Sensitivity) which is often referred to as being "gluten sensitive". Having said that, the reality is there is still much inconsistency in how people use these terms. Since celiac disease does damage to the small bowel lining it often results in nutritional deficiencies such as anemia. NCGS does not damage the small bowel lining so your history of anemia may suggest you have celiac disease as opposed to NCGS. But either way, a gluten-free diet is in order. NCGS can cause bodily damage in other ways, particularly to neurological systems.
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