Jump to content
  • 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

Flours That Can Be Purchased At Asian Or Oriental Grocery Stores


freeatlast

Recommended Posts

freeatlast Collaborator

Last week, I bought rice flour, sweet rice flour, and saw sorghum there. Did not see teff, brown rice, or any other kind.

Are those the only three flours that everyone else is able to buy where you live? The girl who could speak the most English told me if there is anything else I want to let her know and she would get it from the manufacturers. Nice!

Also, she knew I was a gluten-free person so she suggested gluten-free soy sauce and I bought that. It was something like $2.65 for a quart or something. Much better than I would have done at a health food store.


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



lpellegr Collaborator

Tapioca is usually available there too. I have had no problem with Flying Horse brand for any of these flours. Much cheaper, isn't it?

mushroom Proficient

I can get tapioca, and ground almond too. In fact, my local Asian market has just set up a gluten free aisle and is now carrying pasta and lots of other stuff too. Everyone is jumping on the bandwagon :) Of course, lots of folks like me shop at the the Asian market.

wildwood Apprentice

I find rice flour can be gritty. I found that my local oriental grocer carries rice powder. I use the rice powder in place of rice flour in some of my flour blends. It is not gritty at all.

freeatlast Collaborator

I can get tapioca, and ground almond too. In fact, my local Asian market has just set up a gluten free aisle and is now carrying pasta and lots of other stuff too. Everyone is jumping on the bandwagon :) Of course, lots of folks like me shop at the the Asian market.

Good to know. Thanks!

freeatlast Collaborator

I find rice flour can be gritty. I found that my local oriental grocer carries rice powder. I use the rice powder in place of rice flour in some of my flour blends. It is not gritty at all.

The rice flour I bought at the Asian mkt was smooth as silk, but it does say in English "Rice Flour" (the only English words on the bag).

freeatlast Collaborator

Tapioca is usually available there too. I have had no problem with Flying Horse brand for any of these flours. Much cheaper, isn't it?

I will look for that brand next time I go. Thanks.

Mochiko brand was recommended by someone on this board and I bought that brand sweet rice flour. It tasted and worked GREAT in gluten-free Girl's Irish Soda Bread.

Sweet Potato Flour is another flour I forgot to mention that I saw there. Wonder what recipes would call for that?


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



mushroom Proficient

Sweet Potato Flour is another flour I forgot to mention that I saw there. Wonder what recipes would call for that?

See the posts from RiceGuy - he uses it all the time. I have never even seen it. My market carries the rice powder too - I thought I would try that next time.

freeatlast Collaborator

See the posts from RiceGuy - he uses it all the time. I have never even seen it. My market carries the rice powder too - I thought I would try that next time.

THANKS! I did a search and never did find a definitive bread recipe that he posted.

lcbannon Apprentice

I find Potato Starch at our local asian markets along with tapioca starch (flour) and white rice flour along with sweet rice.

At our local Indian Market I am able to buy sorguhm and teff flour- all much much cheaper.

Archived

This topic is now archived and is closed to further replies.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      132,026
    • Most Online (within 30 mins)
      7,748

    Amari Love
    Newest Member
    Amari Love
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Scott Adams
      Your experience is both shocking and critically important for the community to hear, underscoring the terrifying reality that cross-contamination can extend into the most unexpected and invasive medical devices. It is absolutely devastating that you had to endure six months of sickness and ultimately sustain permanent vision loss because a doctor dismissed your legitimate, life-altering condition. Your relentless research and advocacy, from discovering the gluten in MMA acrylic to finding a compassionate prosthodontist, is a testament to your strength in a system that often fails celiac patients. While the scientific and medical consensus is that gluten cannot be absorbed through the skin or eyes (as the molecules are too large to pass through these barriers), your story highlights a terrifying gray area: what about a substance *permanently implanted inside the body*, where it could potentially shed microparticles or cause a localized immune reaction? Your powerful warning about acrylic lenses and the drastic difference with the silicone alternative is invaluable information. Thank you for sharing your harrowing journey and the specific, severe neurological symptoms you endure; it is a stark reminder that celiac is a systemic disease, and your advocacy is undoubtedly saving others from similar trauma.
    • Scott Adams
      Those are driving distance from me--I will try to check them out, thanks for sharing!
    • Scott Adams
      I am so sorry you're going through this bad experience--it's difficult when your own lived reality of cause and effect is dismissed by the very professionals meant to help you. You are absolutely right—your violent physical reactions are not "what you think," but undeniable data points, and it's a form of medical gaslighting to be told otherwise, especially when you have a positive HLA-DQ2 gene and a clear clinical picture. Since your current "celiac specialist" is not addressing the core issue or your related conditions like SIBO and chronic fatigue, it may be time for a strategic pivot. Instead of trying to "reprove" your celiac disease to unwilling ears, consider seeking out a new gastroenterologist or functional medicine doctor, and frame the conversation around managing the complications of a confirmed gluten-free diet for celiac disease. Go in and say, "I have celiac disease, am strictly gluten-free, but I am still suffering from these specific complications: SIBO, chronic fatigue, dermatological issues, and high blood pressure linked to pain. I need a partner to help me address these related conditions." This shifts the focus from a debate about your diagnosis to a collaborative plan for your current suffering, which is the help you truly need and deserve to work toward bouncing back.
    • NanCel
      Hello, no I had to have them re done and then used a liner over the top.  Many dentists are not aware of the celiac effects.  Best of luck.   There is other material, yet, very expensive.
    • sleuth
      He is not just a psychiatrist.  He is also a neuroscientist.  And yes, I have already read those studies.   I agree with benfotiamine.  This is short term while glutened/inflammation occurs.  As I had already mentioned, these symptoms no longer exist when this phase passes.  And yes, I know that celiac is a disease of malnutrition.  We are working with a naturopath.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.