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

Can't Tolerate Non-Self Baked Goods!

Marz

By Marz
in Coping with Celiac Disease

Recommended Posts

Marz Enthusiast
Marz
Posted

I can't believe it, but whenever I eat some "gluten-free" baked goods made by someone other than myself, I get sick.

I've tried Orgran's gluten free biscuits (ready made), muffin mix (Self made, but using their flour mix), "home industry"-type gluten free biscuits (Very simple ingredients, rice flour only), Nature's Source (South African local company) gluten free rusks, local brand gluten-free bread etc etc.

In every case, usually every 2nd biscuit/slice or so I'll get severe symptoms shortly afterward. It's not very consistent, sometimes I can "get away" with it.

Biscuits/pizza bases made by myself using a trusted flour mix (Rice, corn, tapioca flour, xantham gum, home-made baking powder) is always fine.

Do you think these items are somehow contaminated with gluten, or am I just reacting to the unusual flours that they often add? I'm just so frustrated that I can never buy a pack of biscuits and just chow down. Baking isn't that bad, but it's usually an hour out of my day that I could've just bought something.

/rant over, guess I should focus on the positives!

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

Celiac.com Sponsor (A8-M):


dilettantesteph Collaborator
dilettantesteph
Posted

I experience the same thing. I have had to accept spending a lot of time preparing food. Sometimes I just don't want to do it. Then I get so hungry I do it anyway, but then I have to wait quite awhile until it is ready. Buying ready made would be nice, but I'd be happy to have someone else be able to prepare stuff. At least my son helps a bit. I think that it is cc.

ravenwoodglass Mentor
ravenwoodglass
Posted

You might want to see if there is any ingredient that you don't use at home that the items have in common. It could be CC but it could also be that they use something you don't that your body doesn't like.

Takala Enthusiast
Takala
Posted

I have been real hit and miss at times with things that I didn't make myself. Some things are okay and some are not.

You could be reacting to cross contamination from something other than gluten, such as soy, in some products. Or to the "vegetable gum" or the guar gum or xanthan gums.

I looked at a bunch of the Organ pre made item ingredients, and they are mostly based on corn(maize) starch and brown rice flour, pea flour, some have tapioca. Would love to know what is in the "vegetable oil" that's listed. Also, I saw psyllium fiber in some of them, I've tried that once in a bread and it sort of sat like a rock in my stomach. Calcium carbonate also gives some people a bloated feeling. They are using rice syrup and I would also like to know if this has been made with barley based enzymes then processed to be technically gluten free (we all know how that goes.... :angry: ) or was it something else.

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,633
    • Most Online (within 30 mins)
      7,748
    Sandra Lene
    Newest Member
    Sandra Lene
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • deanna1ynne
      Inconclusive results

      By deanna1ynne · Posted

      Dd10 was tested for celiac four years ago bc two siblings were dx’d (positive labs and biopsies). Her results at the time were positive ema  and ttg (7x the UL), but a negative biopsy. We checked again three months later and her ttg was still positive (4x the UL), but ema and biopsy were negative. Doc said it was “potential celiac” and to keep eating gluten, but we were concerned about harming her growth and development while young and had her go gluten-free because we felt the labs and ema in particular were very suggestive of early celiac, despite the negative biopsies. She also had stomach aches and lethargy when eating it. We just felt it’d be better to be safe than sorry. Now, four years later, she doesn’t want to be gluten-free if she doesn’t “have to be,” so underwent a 12 week gluten challenge. She had labs done before starting and all looked great (celiac panel all negative, as expected.) Surprisingly, she experienced no noticeable symptoms when she began eating gluten again, which we felt was a positive sign. However, 12 weeks in, her labs are positive again (ttg 4x the UL and ema positive again as well). Doc says that since she feels fine and her previous two biopsies showed nothing, she can just keep eating gluten and we could maybe biopsy again in two years. I was looking up the ema test and the probability of having not just one but two false positives, and it seems ridiculously low.  Any advice? Would you biopsy again? She’s old enough at this point that I really feel I need her buy-in to keep her gluten-free, and she feels that if the doc says it’s fine, then that’s the final word — which makes me inclined to biopsy again and hope that it actually shows damage this time (not because I want her to have celiac like her sisters, but because I kind of think she already does have it, and seeing the damage now would save her more severe damage in the long run that would come from just continuing to eat gluten for a few more years before testing again.)  Our doc is great - we really like him. But we are very confused and want to protect her. One of her older sibs stopped growing and has lots of teeth problems and all that jazz from not catching the celiac disease sooner, and we don’t want to get to that point with the younger sis. fwiw- she doesn’t mind the biopsy at all. It’s at a children’s hospital and she thinks it’s kind of fun. So it’s not like that would stress her out or anything.
    • Inkie
      Buckwheat

      By Inkie · Posted

      Thanks for the replies. I already use a gluten-free brand of buckwheat flakes I occasionally get itchy bumps. I'm still reviewing all my food products. I occasionally eat prepackaged gluten-free crackers and cookies, so I'll stop using those. I use buckwheat flakes and Doves Farm flour as a base for baking. Would you recommend eliminating those as well? It's a constant search.
    • Wheatwacked
      Frequent nausea after gluten-free diet

      By Wheatwacked · Posted

      Gluten free food is not fortified with vitamins and minerals as regular food is.  Vitamin deficiencies are common especially in recently diagnosed persons,  Get a 25(OH)Vitamin D blood test. And work on raising it.  The safe upper blood level is around 200 nmol/L.    "Low serum levels of 25(OH)D have been associated with increased risk of autoimmune disease onset and/or high disease activity. The role of vitamin D in autoimmune diseases   🏋️‍♂️Good job!   I find the commercial milk will give me mild stomach burn at night, while pasture/grassfed only milk does not bother me at all.  While you are healing, listen to your body.  If it hurts to eat something, eat something else.  You may be able to eat it later, or maybe it is just not good for you.  Lower your Omega 6 to 3 ratio of what you eat.  Most omega 6 fatty acids are inflammation causing.    The standard american diet omega 6:3 ratio is estimated at upward of 14:1.  Thats why fish oil works
    • Inkie
      Thee

      By Inkie · Posted

      I  notice a reaction to tea bags, possibly due to gluten or other substances. Is this recognizable?
    • trents
      Taking Probiotics but Still Getting Sick After Gluten – Advice?

      By trents · Posted

      The blood tests you had done are not the main ones. The two main ones are the "Total IGA" (to check for IGA deficiency) and the "TTG-IGA". Current guidelines for the "gluten challenge" when people have been gluten free for a significant time period are the daily consumption of at least10g of gluten (about the amount in 4-6 slices of wheat bread) for at least two weeks leading up to the day of the blood draw. That should give you some perspective.
×
×
  • 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.