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Shiloh Farms Flours?

BrooklynFamily

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BrooklynFamily Apprentice
BrooklynFamily
Posted

Has anyone experienced any issues with any Shiloh Farms products? They make a tapioca flour that is highly recommended by one of my favorite gluten-free bloggers.... BUT I just read the package and it has the disclaimer that the flour is processed on equipment that also processes wheat. Their website describes a very thorough cleaning procedure and production schedule that seems to do everything possible-- aside from testing-- to avoid cross-contamination. Just wondering if anyone has experienced any glutening due to their products?

Thanks. I just made a batch of oatmeal cookies using 2 TBSP of their tapioca flour and I really hope my 3-year old son who has Celiac will be able to eat them!

-Maya

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mushroom Proficient
mushroom
Posted

I have no experience with Shiloh, but if your son has trouble with the cookies, make sure it is from the flour and not from the oatmeal, which many of us have problems with. Were they gluten free oats? Even then some celiacs do not tolerate them.

Roda Rising Star
Roda
Posted

Has anyone experienced any issues with any Shiloh Farms products? They make a tapioca flour that is highly recommended by one of my favorite gluten-free bloggers.... BUT I just read the package and it has the disclaimer that the flour is processed on equipment that also processes wheat. Their website describes a very thorough cleaning procedure and production schedule that seems to do everything possible-- aside from testing-- to avoid cross-contamination. Just wondering if anyone has experienced any glutening due to their products?

Thanks. I just made a batch of oatmeal cookies using 2 TBSP of their tapioca flour and I really hope my 3-year old son who has Celiac will be able to eat them!

-Maya

I don't have any experience with that brand either. I wouldn't even try the flour based on it being made on shared lines. I've become much more sensitive to this. I also am intolerant to gluten free oats. It causes me just as much pain and misery as wheat/barley/rye. I also have to ask about gluten free oat cross contamination because it will get me too. If your son does have a reaction it may be hard to tell if it is coming from the flour or the oats. It might be better to try them separatly from one another at first to be sure.

BrooklynFamily Apprentice
BrooklynFamily
Posted
  • Author

Just some additional info-- my son hasn't eaten the cookies yet, so no reaction. Also, we're using the Bob's Red Mill gluten-free oats and he's never had reaction to them before. I was just hoping to use this new brand of tapioca flour that came so highly recommended.

Thanks!

Takala Enthusiast
Takala
Posted

Tapioca flour is tapioca flour, there is nothing special to "recommend" it, and I would certainly not be recommending a brand processed on the same lines as wheat when there is plenty of it that is NOT processed on the same lines as wheat. I just looked at their website and they sell a lot of wheat and wheat products like spelt and bran.

They do clean between the line runs. Open Original Shared Link

It's always something. I was checking out a site for domestic pine nuts because people have had problems with imported ones making their mouths numb, I found a site selling them from the southwest, and only after reading thru the blog I discover the supposedly 100% pure things are actually doused with vegetable oil while still in the shell before they open them. Nice to know ! :angry: No mention of what sort of oil, of course.

sa1937 Community Regular
sa1937
Posted

I agree with the previous posters. Tapioca flour is tapioca flour. I would be curious why that particular blogger feels it's necessary that it's brand specific and she highly recommends it. Do they advertise on her blog? Just curious.

BrooklynFamily Apprentice
BrooklynFamily
Posted
  • Author

Hmmm... I guess they could be advertising on her site, but I took a cooking class with her and she definitely had her reasons for recommending Shiloh Farms and seemed sincere. Maybe I'm naive? She bakes for her gluten-intolerant son, so I just assumed she was as cautious as me with gluten. But, I'm learning that different people treat those "manufactured/processed" warnings differently. Oh well.

I think I need to just err on the side of caution and dump the flour and frozen dough and start over with tapioca starch that I have in place of the Shiloh Farms tapioca flour.

Thanks!

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