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Allergic To Gluten Free Products

ricefreejane

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ricefreejane Newbie
ricefreejane
Posted

Has anyone else notice that they get a bad reaction to so called gluten free products that contain rice flour or maize (cornflour). Even tapioca sets me off.

Off to dietician at Dr.s today and I hope she is going to skin test me. My grandmother was a celiac and my mother had what was diagnosed as IBS. I have hashimoto's disease (underactive thyroid) and apparently it's common for folks like us to have allergies to gluten and dairy (which I have) but this reaction to rice/rice flour and maize/cornflour is driving me nuts (no pun intended). Is this common or is it just me?

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dilettantesteph Collaborator
dilettantesteph
Posted

There seems to be a small percentage of us, myself included, that react even to gluten free food. I can eat rice and corn on their own when I wash them first. I can eat their flours when I grind it myself, but not in processed gluten free foods. I do a lot of cooking from scratch.

bittykitty Rookie
bittykitty
Posted

There seems to be a small percentage of us, myself included, that react even to gluten free food. I can eat rice and corn on their own when I wash them first. I can eat their flours when I grind it myself, but not in processed gluten free foods. I do a lot of cooking from scratch.

When my body is irritated,I cannot tolerate gluten free baking mixes with tapioca flour, at all.Even on good days, I can't eat much of it without a reaction.But I can eat yucca,the plant it comes from,with no problem.Weirdness.

ricefreejane Newbie
ricefreejane
Posted
  • Author

Thanks for that. it would be very interesting to know what percentage of celiacs have this intolerence so if there's anyone else out there with this allergy please post. After meeting with the dietician my GP has decided to send me to London (probably) to an allergy clinic as his dietician can only devote a half hour slot to me per appointment on the NHS and apparently a proper clinic at a hospital can do a two hour consultation. Ho hum! We shall see.

LDJofDenver Apprentice
LDJofDenver
Posted

I don't know how long it's been since you were diagnosed but I've seen many of the "elders" (in knowledge) of this forum suggest eliminating all grains for the first 6 mos. or year, until your body has had a chance to heal. Perhaps you can do a search for more information related to this.

cleanfreak73 Newbie
cleanfreak73
Posted

Hi! My daughter who was diagnosed celiac and I (who hasn't had blood tests yet) both ate corn pasta and both had a stomach ache that night.It was like a pit of the stomach ache though, not really intestinal. Almost like an ulcer pain,or gastritis, which I seem to get a couple of times a year. The rice pasta doesn't bother us but the corn, it was like too heavy and harsh? Is that what you mean?

ricefreejane Newbie
ricefreejane
Posted
  • Author

Yes but I get very sleepy and disorientated also if I have any kind of grain including rice, rice flour, corn, corn pasta, any chutney or sauce with cornflour plus intestinal pain. And it can take days to feel right again. But I only discovered this after I had eliminated wheat, oats, rye, barley, spelt, quinoa etc. from my diet.

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Wolicki Enthusiast
Wolicki
Posted

Those are just a few of the things I was intolerant to. After 8 months gluten free. most have resolved.

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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
      Disaccharide deficient, confusing biopsy results, no blood test

      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

      By Paulaannefthimiou · Posted

      Are Bobresmill gluten free oats ok for sensitive celiacs?
    • jenniber
      Disaccharide deficient, confusing biopsy results, no blood test

      By jenniber · Posted

      thank you both for the insights. i agree, im going to back off on dairy and try sucraid. thanks for the tip about protein powder, i will look for whey protein powder/drinks!   i don’t understand why my doctor refused to order it either. so i’ve decided i’m not going to her again, and i’m going to get a second opinion with a GI recommended to me by someone with celiac. unfortunately my first appointment isn’t until February 17th. do you think i should go gluten free now or wait until after i meet with the new doctor? i’m torn about what i should do, i dont know if she is going to want to repeat the endoscopy, and i know ill have to be eating gluten to have a positive biopsy. i could always do the gluten challenge on the other hand if she does want to repeat the biopsy.    thanks again, i appreciate the support here. i’ve learned a lot from these boards. i dont know anyone in real life with celiac.
    • 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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