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

Sweet Rice

Emme999

Recommended Posts

Emme999 Enthusiast
Emme999
Posted

Hello. I am having some difficulty today and am wondering what's going on. I've eaten the Lundberg farms Wild Rice blend that contains long grain brown rice, sweet brown rice, wild rice bits, Wehani, and Black Japonica.

I've realized that my gluten reaction is emotional. I get either really angry or really sad. I've been furious all day today with absolutely no reason so... I'm wondering.

There's a book called "Healing with Whole Foods" by Paul Pitchford and although it does say some clearly idiotic things like "those with gluten intolerance -even celiacs- can usually tolerate spelt" - I think that, he does have generally intelligent things to say about foods. He notes that celiacs should avoid sweet rice because it is a highly glutinous grain.

Does glutinous mean "sticky" or "containing gluten" ? I always thought it was talking about gluten, but that's not the correct association (according to Websters).

Does anyone else have troubles with sweet rice?

Another thing this could be is that I've ingested another of the foods that I'm allergic to (I know. I'm a moron.) - sesame oil. It has caused me amazing physical/joint pain today. I know the pain is associated with it because it always happens that way - eat foods I'm allergic to, expect inflammation. So.. maybe the anger is from that..?

I don't know. But I'd love to know what your take is on all this! (Particularly the sweet rice!)

Thanks

- Michelle :wub:

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

Celiac.com Sponsor (A8-M):


tarnalberry Community Regular
tarnalberry
Posted

"glutinous" rice is fine. it does just mean that it is a sticky rice. technically ALL grains contain gluten - because gluten is just the technical term for a plant protein. we use it vernacularly to refer to wheat, barley, rye, and oats because that's what the intolerance is called, and the major gluten used in... the western world, is wheat derived.

dipping into the sesame oil probably didn't help, but i know it's a hard ingredient to avoid!

KaitiUSA Enthusiast
KaitiUSA
Posted

I love rice...I don't have problems with it either.

However, Kristina is correct...rice does contain gluten and all grains contain gluten but only the certain proteins in some of those grains cause us problems.

If you have a problem with rice it would not be celiac related but you should stay away from it if it causes issues

Emme999 Enthusiast
Emme999
Posted
  • Author

Okay. Thanks for the interpretation :)

The whole thing started with this (really yummy) mix of that wild rice, soy sauce, chicken, and gluten-free teriyaki sauce from Premier Japan (ingredients: Filtered Well Water, Wheat-free Tamari, Dehydrated Cane Juice, Apple Cider Vinegar, Ginger Root, Toasted Sesame Oil, Salt, Tapioca Starch, Garlic, Lemon Juice Concentrate, Spices, Onion Flakes, Xanthan Gum, Ginger Extract). The stuff is crazy good and I've been using it just about every day - much to the irritation of my body (my wrist in particular). Anyway - if you guys don't have a sesame problem, you should try it! It's kind of buttery (though I can't figure out how.. but *really* good).

Tiffany - this has led me to go and buy some mirin to make *your* teriyaki sauce! (Yay! No sesame oil! :)) Do I need to be concerned if it doesn't say "gluten free" on the bottle? It's from Eden. Ingredients: Water, Rice, Koji (Aspergillus Orzae), Sea Salt. Thanks for posting this recipe! It looks tasty!

Thanks guys :)

- Michelle :wub:

tarnalberry Community Regular
tarnalberry
Posted

Like regular wine, I haven't worried about whether or not mirin specifically say "gluten-free" on the bottle. (I use the same brand you picked up.)

I don't remember the exact quantities I put in that recipe, but if it's not quite to your liking, I'd encourage you to futz with it as necessary. I like extra ginger, and my husband likes plenty of pineapple juice in it. (If I had a can of crushed pineapple the last time I made it, I would have used that.) And the other thing I was reminded of the last time I made it... it keeps thickening after it cools! I had made a REALLY thick... paste by the time I turned off the heat and let it cool down. :-) Oops. (I just thinned it out with some pineapple juice and it was all good. ;-) )

Emme999 Enthusiast
Emme999
Posted
  • Author

Thanks for the extra instruction!! I was thinking that I should have asked you about adding extra ginger right after I hit that "Add Reply" button (doh!) - thanks for reading my mind ;) I looooove ginger and will probably add too much and go bliss crazy! :wub:

Have you ever added garlic? Or used maple syrup instead of sugar? I'm just wondering about delicious variations... (yum!)

Thanks again!!

- Michelle :wub:

tarnalberry Community Regular
tarnalberry
Posted

lol... ginger's good stuff (though I can only take so much candied ginger at a time...)

garlic? nope, not in the sauce itself, but on the items I cook with it. it'd probably be fine.

maple syrup... ehhh... no. :-D I don't think the richer taste of the maple syrup would hold up well against the salt in the soy sauce, but I'm not a big maple syrup fan, so I'm sure I'm biased. Agave would work fine, as would a light (not dark) honey. I've used fructose before, to reduce the quantity, and last time, to add even more pineapple (we should have just grilled pineapple rings... really), I used pinapple jam.

If you try the maple syrup, let us know how it turns out! I know there are lots of others on the board who love the stuff.

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

Celiac.com Sponsor (A8-M):


Emme999 Enthusiast
Emme999
Posted
  • Author

Okay! I made it! :) :) :)

Haven't actually eaten it yet - but here's what I did. (Tasting all the way :9)

I followed Tiffany's instructions, but then umm... *doubled* the ginger amount (I kept tasting it and it just didn't seem gingery enough!) and used dark brown sugar instead of white sugar. By the end of the cooking, it was tasting pretty yummy! :wub: Then I put it in a plastic container and thought.. 'hey! I have an idea!' and put a slice of candied ginger in the bottom. Oh, and I doubled the recipe so hopefully that one slice wont be too overpowering.

I made it while I was eating quinoa so I'm not hungry enough to try it now :angry: What was I thinking? :rolleyes:

Anyway, I'm going to try it over brown rice w/chicken later. I'm kinda scared though! All that ginger! :blink:

LOL I was kind of like that little girl making cookies with her mom who puts in 3 cups of sugar instead of one... :P I hope I didn't mess it up!! :)

I'm so excited! Thanks Tiffany!!! :)

- Michelle :wub:

Emme999 Enthusiast
Emme999
Posted
  • Author

Oh - one more thing I did was sprinkle in a little garlic. It didn't make it taste better :P I don't think I used enough to cause any major problems - but def. wont do that again!

:wub:

tarnalberry Community Regular
tarnalberry
Posted

lol - you could have had teriyaki quinoa! ;-) hmm... :-?

yeah, I tried the garlic... didn't work for me either.

mmmm.... all that ginger! ;-)

Emme999 Enthusiast
Emme999
Posted
  • Author

tee-hee :)

I'm so excited to taste it that I'm just giddy :P Maybe I should run around the block a few times to work up an appetite!

Maybe I should start cooking the brown rice! :o

:) :) :) :) :) :) :) :) :) :)

Emme999 Enthusiast
Emme999
Posted
  • Author

Okay - I had it last night and it was yummy! But - too sweet :P Ugh! Must have been the candied ginger in the bottom of the bottle! But, I just added more soy sauce and it was delicious!! :) :) :)

Thanks Tiffany!! :) :) :)

- Michelle :wub:

(Note to self: next time, add more ginger ;))

tarnalberry Community Regular
tarnalberry
Posted

I'm glad you liked it! :-) Let us know if you come up with any great variations. Hmm... I wonder... having it so sweet make make it work in some kind of dessert recipe... I'll have to think about that one...

Emme999 Enthusiast
Emme999
Posted
  • Author

mmm... dessert recipe... :9 Probably! Check out the ginger people post I did a little while ago if you are looking for a gingery dessert recipe. I put a link to the ginger people post on it - and they have a whole recipe page :)

- Michelle :wub:

Archived

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

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. Jsingh
      - Jsingh replied to lizzie42's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      1

      Son's legs shaking

      Hi, My 7 year daughter has complained of this in the past, which I thought were part of her glutening symptom, but more recently I have come to figure out it's part of her histamine overload symptom. This one symptom was part of her broader profile, which included irritability, extreme hunger, confusion, post-nasal drip. You might want to look up "histamine...
    2. lizzie42
      - lizzie42 posted a topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      1

      Son's legs shaking

      My 5yo was diagnosed with celiac last year by being tested after his sister was diagnosed. We are very strict on the gluten-free diet, but unsure what his reactions are as he was diagnosed without many symptoms other than low ferritin. He had a school party where his teacher made gluten-free gingerbread men. I almost said no because she made it in her...
    3. trents
      - trents replied to Paulaannefthimiou's topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      Bob red mill gluten free oats

      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...
    4. trents
      - trents replied to jenniber's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      10

      Disaccharide deficient, confusing biopsy results, no blood test

      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...
    5. Paulaannefthimiou
      - Paulaannefthimiou posted a topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      Bob red mill gluten free oats

      Are Bobresmill gluten free oats ok for sensitive celiacs?
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      132,856
    • Most Online (within 30 mins)
      7,748
    lyndats
    Newest Member
    lyndats
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • Jsingh
      Son's legs shaking

      By Jsingh · Posted

      Hi,  My 7 year daughter has complained of this in the past, which I thought were part of her glutening symptom, but more recently I have come to figure out it's part of her histamine overload symptom. This one symptom was part of her broader profile, which included irritability, extreme hunger, confusion, post-nasal drip. You might want to look up "histamine intolerance". I wish I had known of this at the time of her diagnosis, life would have been much easier.  I hope you are able to figure out. 
    • lizzie42
      Son's legs shaking

      By lizzie42 · Posted

      My 5yo was diagnosed with celiac last year by being tested after his sister was diagnosed. We are very strict on the gluten-free diet, but unsure what his reactions are as he was diagnosed without many symptoms other than low ferritin.  He had a school party where his teacher made gluten-free gingerbread men. I almost said no because she made it in her kitchen but I thought it would be ok.  Next day and for a few after his behavior is awful. Hitting, rude, disrespectful. Mainly he kept saying his legs were shaking. Is this a gluten exposure symptom that anyone else gets? Also the bad behavior? 
    • 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?
×
×
  • 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.