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Gluten Free, Dairy Free, Soya Free Baking Still Gives Me Trouble

NoodleUnit

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NoodleUnit Apprentice
NoodleUnit
Posted

Wondering if anyone could point towards a common culprit here.

I've been really enjoying learning to bake since I Dx'd about 3 weeks ago. I've run into a few problems though. My symptoms came back in the first week of baking, and only went away this week when I decided to stop entirely and then reintroduce ingredients gradually. so I started again today. I thought it was dairy that was the problem, but I used Provamel gluten-free rice milk today in my scone mix and it's still hammered me. My neurological symptoms have come back and without going into too much detail I've pretty much got rid of the scones I ate 2 hours ago. Feel utterly yucky now.

I use gluten-free baking powder, Xanthan gum, sugar, rice milk and dove's farm plain flour ( Open Original Shared Link ). A quick google throws up ( pardon the pun ;) ) tapioca flour as being a common culprit. Any ideas around this or any other possible problems with that flour mix? It is very definitely that scone that has caused this, everything else I've eaten today is in my safe list.

I really don't want to give up on baking when I've only just discovered its delights.

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GlutenFreeManna Rising Star
GlutenFreeManna
Posted

Wondering if anyone could point towards a common culprit here.

I've been really enjoying learning to bake since I Dx'd about 3 weeks ago. I've run into a few problems though. My symptoms came back in the first week of baking, and only went away this week when I decided to stop entirely and then reintroduce ingredients gradually. so I started again today. I thought it was dairy that was the problem, but I used Provamel gluten-free rice milk today in my scone mix and it's still hammered me. My neurological symptoms have come back and without going into too much detail I've pretty much got rid of the scones I ate 2 hours ago. Feel utterly yucky now.

I use gluten-free baking powder, Xanthan gum, sugar, rice milk and dove's farm plain flour ( Open Original Shared Link ). A quick google throws up ( pardon the pun ;) ) tapioca flour as being a common culprit. Any ideas around this or any other possible problems with that flour mix? It is very definitely that scone that has caused this, everything else I've eaten today is in my safe list.

I really don't want to give up on baking when I've only just discovered its delights.

It could be other food intolerances but it could also be cross contamiantion. Is your kitchen gluten free? Did you replace things like wooden spoons? Did you use foil or parchement paper on old cookie sheets or old pans? Are you still using old sugar or old spices that could have traces of flour in them from dipping the measuring spoons in? How old is your mixer? Any chance there is flour dust up in the mechanisms that could be knocked lose when you use it on the gluten-free mixes? Flour goes up in the air and stays there for hours and lands on everything leaving a fine dust of cc. So if you have not yet done a deep clean of your kitchen now might be the time to do it (and from here on out your kitchen should be a wheat flour free zone). Clean out the baking drawer and get rid of anything with tiny holes or scratches that can't be cleaned well like sifters or scratched up plastic spatulas.

Marilyn R Community Regular
Marilyn R
Posted

Have you had problems with corn? That's a more common food allergy or intolerance than tapioca, and kind of leaped out at me because I can't tolerate corn (or maize) anymore.

I've given up on almond, rice, hemp, etc. milks. They all have additives that seem to make me sick, and I've got neurological/digestive/nervous system repercussions too.

There's a canned coconut milk at Oriental and Indian groceries without any preservatives or additives that doesn't affect me, and the flavor difference isn't that noticable to me when I cook with it. (I've never liked coconut since I was a child. If dessert was coconut cream pie or something with a coconut icing on it, I'd opt out.)

I hope you have the option of shopping at an Oriental or Indian Grocery Store.

And by the way, when I was in my quest to figure out what was making me so sick, I checked out a book from the library on how to overcome allergies that suggested that you try to eat foods you had never or rarely eaten vs. those you had consumed often, and to rotate them every four days and keep a food log.

I don't know about you, but I didn't eat very much tapioca when I was growing up. Corn was a regular menu item. When I went gluten-free, I ate corn like it was going out of style. Corn tortillas, corn starch, corn flour. All of a sudden, corn made me as sick as Gluten.

I'm scared to try it again, but I need to give it a whirl again someday.

Sorry for the long response, which could or could not be your answer.

NoodleUnit Apprentice
NoodleUnit
Posted
  • Author

@GLutenFreeManna - I've replaced all my cooking utensils with new ones so I doubt it's CC. We never did any baking in our kitchen before this anyway. I will bear it in mind though, So many traps...

@Marilyn R - the longer the reply the better - I need the information :)

I think I'm fine with corn and maize as gluten-free stuff that I've eaten with those ingredients don't tend to set me off. I know what you mean though. I feel like I'm a ball in a pinball table just now, bouncing off obstacles at every turn. I don't think it can be the milk as I had some in my coffee this morning and was fine all day until I had this stupid scone...

Thanks for replying so quickly :D

cahill Collaborator
cahill
Posted

I use gluten-free baking powder, Xanthan gum, sugar, rice milk and dove's farm plain flour ( Open Original Shared Link ).

The potato flour would do me in :ph34r: Have you had any trouble with nightshades?

NoodleUnit Apprentice
NoodleUnit
Posted
  • Author

RE: Nightshades

Well, that's an odd one. I did seem to have a bad time of it with them for a short while earlier on this year, but now that I've gone gluten-free it seems to have gone away.

cahill Collaborator
cahill
Posted

RE: Nightshades

Well, that's an odd one. I did seem to have a bad time of it with them for a short while earlier on this year, but now that I've gone gluten-free it seems to have gone away.

I react to even the smallest amount of potato flour. You may want to try a flour mix that does not have potato flour in it and see if that makes any difference.

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NoodleUnit Apprentice
NoodleUnit
Posted
  • Author

I react to even the smallest amount of potato flour. You may want to try a flour mix that does not have potato flour in it and see if that makes any difference.

Well I think you've hit the nail on the head. It had been subsiding all day until I had my dinner. Now my stomach is burning and I'm getting the whole shebang again as if I'd been glutened. The meal consisted of chicken, green veg, carrots and... potatoes.

Bingo.

And there goes one of my staple foods...

cahill Collaborator
cahill
Posted

Well I think you've hit the nail on the head. It had been subsiding all day until I had my dinner. Now my stomach is burning and I'm getting the whole shebang again as if I'd been glutened. The meal consisted of chicken, green veg, carrots and... potatoes.

Bingo.

And there goes one of my staple foods...

giving up potatoes is a tough one ,sorry :( but do try sweet potatoes . Sweet potatoes are not in the nightshade family, and make EXCELLENT fries :D

SUZIN Newbie
SUZIN
Posted

I had some nurological symptoms too...and I had a hard time figuring out what was causing it...I finally decided it was granulated sugar..so I gave up sugar.....when baking bread I left out the sugar in the recipe....I think it helped...

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