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hy525

Which Ingredient Am I Allergic To?

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Hi,

I am trying to figure out what made me have a reaction to my first attempt at gluten free baking. I made a pizza crust (that was yum, but I may as well have had a real slice of pizza for my reaction.) The new ingredients were tapioca starch, millet flour, brown rice flour, sorghum flour and xanthan gum. Then I madea foccaci bread that had sorghum , tapioca and the xantham gum. I had bad reactions to both, and i thought it was the xanthm gumbut I have had xantham gum in bought baked products. Has anyone had bad reactions to sorghum flour, is that a typical "intolerant" food? I would like to continue baking but I'm afraid to do it again.

Thanks,

HY

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The sorghum would be the first thing I would eliminate but that is just because my system doesn't tolerate sorghum. It upsets my tummy pretty badly. There are some folks here who don't tolerate tapioca also. You could try a different mix without sorghum and see if it has the same effect. If it still doesn't sit well with you then try eliminating the tapioca since both were in both things that got you.

Another possibility is that you got cc'd if you used tools that might have been used for gluten flours.

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Was the tapioca flour or the sorghum from a company that tests their products for gluten? If not, either one could have been contaminated with gluten.

There's a little bit on a study here about contaminated gluten free grains: http://www.suite101.com/content/celiac-disease-diet-study-many-gluten-free-grains-contaminated-a243716

It's entirely possible to get contaminated gluten-free grains, in other words.

A couple other questions, in case it's not gluten contamination:

- Do you have any thyroid issues? Tapioca is from cassava, and that has a substance in it that's not so great for the thyroid. It's leached out of the product, but some people can be more sensitive, I understand.

- Sorghum might be more of an issue if you have other grass problems, as it's in the grass family with wheat, rye, and barley. My doctor mentioned that he's known a few of his celiac patients to have trouble with the rest of the grass family for a little while after going gluten free.

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The company flour was bobs red mill which all said gluten free...

I ate bought goods today with tapioca flour and xanthan gum so if I dont react I guess I will know it was the sorghum.

Thanks for your answers

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The company flour was bobs red mill which all said gluten free...

I ate bought goods today with tapioca flour and xanthan gum so if I dont react I guess I will know it was the sorghum.

Thanks for your answers

Are you able to eat gluten-free oats? Bob's Red Mill processes gluten-free oats in the same facility as their other gluten-free products. I cannot tolerate even gluten-free oats and therefore I cannot use any Bob's Red Mill products. There are a couple other people on the board that found the same problem--we get sick from Bob's flours, even though they are technically made in gluten-free facilities.

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Are you able to eat gluten-free oats? Bob's Red Mill processes gluten-free oats in the same facility as their other gluten-free products. I cannot tolerate even gluten-free oats and therefore I cannot use any Bob's Red Mill products. There are a couple other people on the board that found the same problem--we get sick from Bob's flours, even though they are technically made in gluten-free facilities.

I eat arrowhead mills steel cut oats and im fine from that. I tested negative for celiac but it may have been false bec I hadnt been eating much gluten. So I definitely have intolerance to gluten but I'm fine with cross contamination. Thats why I think it has to be another ingredient I cant tolerate.

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I eat arrowhead mills steel cut oats and im fine from that. I tested negative for celiac but it may have been false bec I hadnt been eating much gluten. So I definitely have intolerance to gluten but I'm fine with cross contamination. Thats why I think it has to be another ingredient I cant tolerate.

The longer we are away from gluten the more sensitive some of us become to CC. This applies to those of us that we label as gluten intolerant as well as those that test positive for celiac. If you were not eating much gluten when you were tested you may have had a false negative on the tests and at times even those who are celiac and still on gluten can have a false negative. You may want to keep a food and symptom log for a bit and see if you can see a pattern. Do keep in mind that gluten reactions can be delayed so the item that made you ill could be something you ate up to a week ago.

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I had this sort of thing happen, it drives me nutty sometimes.

The only thing to do is to either go thru them one by one, or throw them all out.

I'm not using much tapioca anymore, and I've been doing a lot of stuff sans the xanthan gums. I have a bag of millet in the fridge, that after I bought it I run across several references to that particular brand being higher in cross contamination problems, now I don't know whether to use it or not. If I do, may as well make a single ingredient pancake and see what happens.

I've been using chia seeds soaked in water for a thickener. It looks really strange but it's working so far. Flax and I are not friends in any significant quantities, besides I think it tastes awful.... perhaps I am bred to not be flaxible ;)

Of course, then there was the lunchmeat "gluten free" that was getting me with not a gluten reaction, per say, just a lot of bloating. ggggggggrrrrrrrrrrrrrhhhhhhh.

What about the tomato sauce ? Are you sure about it ? Because you may still be reacting to the pizza disaster.

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