Celiac.com Sponsor (A1):


Join eNewsletter


Celiac.com Sponsor (A1-m):



Join eNewsletter

Archived

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

WinterSong

Bob's Red Mill Buckwheat

Recommended Posts

So I'm really excited to try out a new bread recipe. Originally it called for millet but my sister (who's a baker) said that she prefers using buckwheat instead. So I bought some Bob's Red Mill 100% Buckwheat flour, and when I get home what do I find? Yes it's pure buckwheat, but it's made in the same facility as wheat! I was not a happy camper. I'm going to have to return it tomorrow.

So the buckwheat is out. I'm thinking about trying either Teff or Amaranth instead. Or maybe almond flour because I have a lot of it. Any opinions? Is one more nutritious than the others? I really want to use a flour with a lot of protein.

Thanks!


Diagnosed with IBS - Fall 2007

Diagnosed with Celiac via blood test (tTg off the charts) - March 18th, 2011

Gluten free as of March 25th, 2011 and going strong!

Positive biopsy April 1st, 2011

 

Blood test results back down to normal levels November 2012

Share this post


Link to post
Share on other sites

Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8):


I'd get buckwheat from pocono. Many people use their products without problems (and it's processed in a dedicated facility). Buckwheat is delicious. But, then, so is teff.

Edit: oops, dedicated "system" so if you're hyper sensitive, call and investigate.


2/2010 Malabsorption becomes dramatically noticable

3/2010 Negative IgA EMA; negative IgA TTG

4/2010 Negative biopsy

5/2010 Elimination diet; symptoms begin to resolve on gluten-free diet round two (10 days)

5/2010 Diagnosed gluten sensitive based on weakly positive repeat IgA & IgG TTGs and dietary response; decline capsule endoscopy.

Now, what to do about my cookbook in progress? Make it gluten-free?

Share this post


Link to post
Share on other sites

So I'm really excited to try out a new bread recipe. Originally it called for millet but my sister (who's a baker) said that she prefers using buckwheat instead. So I bought some Bob's Red Mill 100% Buckwheat flour, and when I get home what do I find? Yes it's pure buckwheat, but it's made in the same facility as wheat! I was not a happy camper. I'm going to have to return it tomorrow.

So the buckwheat is out. I'm thinking about trying either Teff or Amaranth instead. Or maybe almond flour because I have a lot of it. Any opinions? Is one more nutritious than the others? I really want to use a flour with a lot of protein.

Thanks!

Good for you, JessicaNYC for catching that before you ate it. I caught on afterwards. Severe reaction. Unbelievably painful, severe reaction.

Share this post


Link to post
Share on other sites