Maltodextrin Query

[Ox on the Roof 12]

Hey, all!

I have been very strict with gluten-free and LF lately, and was craving some kind of dessert. So I double-checked the ingredients in Hodgson Mill gluten-free cookie mix and then made a batch. I am 99% sure that these cookies made me sick, as I was monitoring everything else I ate. And I ate one again this afternoon to confirm.

So here are the ingredients I used. Any ideas on what secondary intolerance I may be looking at?

Mix Ingredients:

Brown Rice Flour, Sugar, Tapioca Starch, Amaranth Flour, Cornstarch, Baking Soda, Xanthan Gum, Flake Salt

I added Best Life Buttery Spread, which boldly claims to be gluten-free and LF:

WATER, NATURAL OIL BLEND (SOYBEAN AND PALM FRUIT OILS), CONTAINS LESS THAN 2% SALT, PROTEIN, NATURAL FLAVOR, MONOGLYCERIDES OF VEGETABLE FATTY ACIDS, SORBITAN ESTER OF VEGETABLE FATTY ACIDS, VITAMIN A PALMITATE, DL-a-TOCOPHERYL ACETATE (VITAMIN E), BETA CAROTENE COLOR, VITAMIN D3, LACTIC ACID, POTASSIUM SORBATE, CALCIUM DISODIUM EDTA TO PROTECT FRESHNESS.

I also added Crisco shortening:

SOYBEAN OIL, FULLY HYDROGENATED PALM OIL, PARTIALLY HYDROGENATED PALM AND SOYBEAN OILS, MONO AND DIGLYCERIDES, TBHQ AND CITRIC ACID (ANTIOXIDANTS).

And some pure Nestle cocoa powder and granulated white sugar.

Thoughts? I am wondering about the soy, although I've never noticed having trouble with it before.

Thanks!!!

[Looking for answers 47]

Hey, all!

I have been very strict with gluten-free and LF lately, and was craving some kind of dessert. So I double-checked the ingredients in Hodgson Mill gluten-free cookie mix and then made a batch. I am 99% sure that these cookies made me sick, as I was monitoring everything else I ate. And I ate one again this afternoon to confirm.

So here are the ingredients I used. Any ideas on what secondary intolerance I may be looking at?

Mix Ingredients:

Brown Rice Flour, Sugar, Tapioca Starch, Amaranth Flour, Cornstarch, Baking Soda, Xanthan Gum, Flake Salt

I added Best Life Buttery Spread, which boldly claims to be gluten-free and LF:

WATER, NATURAL OIL BLEND (SOYBEAN AND PALM FRUIT OILS), CONTAINS LESS THAN 2% SALT, PROTEIN, NATURAL FLAVOR, MONOGLYCERIDES OF VEGETABLE FATTY ACIDS, SORBITAN ESTER OF VEGETABLE FATTY ACIDS, VITAMIN A PALMITATE, DL-a-TOCOPHERYL ACETATE (VITAMIN E), BETA CAROTENE COLOR, VITAMIN D3, LACTIC ACID, POTASSIUM SORBATE, CALCIUM DISODIUM EDTA TO PROTECT FRESHNESS.

I also added Crisco shortening:

SOYBEAN OIL, FULLY HYDROGENATED PALM OIL, PARTIALLY HYDROGENATED PALM AND SOYBEAN OILS, MONO AND DIGLYCERIDES, TBHQ AND CITRIC ACID (ANTIOXIDANTS).

And some pure Nestle cocoa powder and granulated white sugar.

Thoughts? I am wondering about the soy, although I've never noticed having trouble with it before.

Thanks!!!

It could be a number of things, I know Tapioca would do it for me. Others are very sensitive to soy, as am I. Also, all the partially hydrogenated oils may be hard to digest if you're still healing. It you find this happens often with processed foods, it may be best to go back to the basics until you're fully healed.

[Ox on the Roof 12]

Looking, I felt terrible just listing all those ingredients, because I've been eating mostly whole foods. But I've been eyeballing the Oreos and thought this would be a better idea!

[Lexi 5]

Hey, all!

I have been very strict with gluten-free and LF lately, and was craving some kind of dessert. So I double-checked the ingredients in Hodgson Mill gluten-free cookie mix and then made a batch. I am 99% sure that these cookies made me sick, as I was monitoring everything else I ate. And I ate one again this afternoon to confirm.

So here are the ingredients I used. Any ideas on what secondary intolerance I may be looking at?

Mix Ingredients:

Brown Rice Flour, Sugar, Tapioca Starch, Amaranth Flour, Cornstarch, Baking Soda, Xanthan Gum, Flake Salt

I added Best Life Buttery Spread, which boldly claims to be gluten-free and LF:

WATER, NATURAL OIL BLEND (SOYBEAN AND PALM FRUIT OILS), CONTAINS LESS THAN 2% SALT, PROTEIN, NATURAL FLAVOR, MONOGLYCERIDES OF VEGETABLE FATTY ACIDS, SORBITAN ESTER OF VEGETABLE FATTY ACIDS, VITAMIN A PALMITATE, DL-a-TOCOPHERYL ACETATE (VITAMIN E), BETA CAROTENE COLOR, VITAMIN D3, LACTIC ACID, POTASSIUM SORBATE, CALCIUM DISODIUM EDTA TO PROTECT FRESHNESS.

I also added Crisco shortening:

SOYBEAN OIL, FULLY HYDROGENATED PALM OIL, PARTIALLY HYDROGENATED PALM AND SOYBEAN OILS, MONO AND DIGLYCERIDES, TBHQ AND CITRIC ACID (ANTIOXIDANTS).

And some pure Nestle cocoa powder and granulated white sugar.

Thoughts? I am wondering about the soy, although I've never noticed having trouble with it before.

Thanks!!!

[Lexi 5]

I use that mix too! However, I cannot tolerate soy. I use canola oil, and applesauce, and then add in the Enjoy Life allergy free chocolate chips. They are pretty good. But, last week I switched to the King Arthur brand, and used the same ingredients. They are much better, and the CLOSEST thing I have ever found to tasting like a REAL chocolate chip cookie. It's making my mouth water just to think about them. I found the mix at Native Sun.