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

Reaction ... Result Of Baking With Wheat Flour

nb-canada

By nb-canada
in Coping with Celiac Disease

Recommended Posts

nb-canada Apprentice
nb-canada
Posted

In my 4 years since going gluten free I had only baked something (for my husband) with wheat flour one time. At that time I wore a mask and there was no problem. Last week he wanted a special dessert with wheat flour, so I figured I would make it but not wear a mask ... how could I get a reaction if I wasn't eating it...right? I was careful and the flour didn't seem to be flying around so I thought I was safe. The next day I had diarrhea for the whole morning. I was racking my brain trying to figure out where I had contacted gluten. Finally I realized that it must have been from inhaling some of the flour particles although at the time I didn't think there was a problem.

No more gluten baking for me, my husband will have to buy his desserts or make them himself or eat my gluten free goodies. :huh: I have started using my gluten free all-purpose flour blend when making my old recipes and they have all been coming out perfectly. :lol:

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

Celiac.com Sponsor (A8-M):


IrishHeart Veteran
IrishHeart
Posted

Well, if there are no other reasons for you to have the big D --you aren't sick and you do not normally have it and you did not eat anything with gluten in it---then, why wouldn't there be a reason to suspect the wheat flour as your source of CC?

Makes sense to me! Guess there will be no more baking with gluten for you! :)

I honestly do not know how anyone can tell the difference anyway.

It's a psychological thing, I think. No one has ever noticed anything I make as being any less superbly yummy because it is gluten-free. :)

Tasty is tasty, no matter the flour.

lizard00 Enthusiast
lizard00
Posted

I made something once with wheat flour for my hubs/son shortly after I went gluten-free and I was sick for a few days. I have not been brave enough to try again, and quite honestly, everything I make is so good no one cares. ;)

nb-canada Apprentice
nb-canada
Posted
  • Author

Well, if there are no other reasons for you to have the big D --you aren't sick and you do not normally have it and you did not eat anything with gluten in it---then, why wouldn't there be a reason to suspect the wheat flour as your source of CC?

Makes sense to me! Guess there will be no more baking with gluten for you! :)

I honestly do not know how anyone can tell the difference anyway.

It's a psychological thing, I think. No one has ever noticed anything I make as being any less superbly yummy because it is gluten-free. :)

Tasty is tasty, no matter the flour.

I agree - gluten free baking is as good as regular flour. I have been making all my old recipes with my all-purpose flour mix and everything has been turning out perfectly. I will try the recipe next time with my flour. My hubby told me that I had tried it before and it didn't work out but I don't remember if I did or not. But for sure no more cooking with wheat flour again. :rolleyes:

Skylark Collaborator
Skylark
Posted

Which brand or mix are you using? I made a disaster trying to do a regular soda bread recipe with Jules blend a while back. It was a mushy-on-the-inside brick. :lol:

nb-canada Apprentice
nb-canada
Posted
  • Author

Which brand or mix are you using? I made a disaster trying to do a regular soda bread recipe with Jules blend a while back. It was a mushy-on-the-inside brick. :lol:

I mix my own and it was a recipe that Jules had posted when I first went gluten-free. I have been successful with everything I have attempted yet. Here it is ...

Nearly Normal Gluten-Free Flour Mix

Ingredients -

Skylark Collaborator
Skylark
Posted

Thanks so much. I'll have to figure out a sub for the potato starch because nightshades are not my friends right now. :huh:

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

Celiac.com Sponsor (A8-M):


nb-canada Apprentice
nb-canada
Posted
  • Author

Thanks so much. I'll have to figure out a sub for the potato starch because nightshades are not my friends right now. :huh:

I would suggest to add more of the other starches to make up for the cup of potato starch.

Skylark Collaborator
Skylark
Posted

Thanks. I'll give that a go next time I'm inspired to bake. :)

  • 4 weeks later...
Devi Newbie
Devi
Posted

I had never been much of a bread or pasta eater until August when I received a bread machine for my birthday, and oh do I regret that! I baked 18 loaves of bread over the weekend, every kind of whole wheat/french bread I could find a recipe for. I did not eat all of that of course, but I did at least try some of every type I made. Between August and November I had multiple sinus infections last one resulting in a sinus headache lasting for 6 weeks, sinus surgery in November. December another sinus infection and this time he did a blood test for allergies and I came up on the low end of an allergy to wheat. Dr said "just don't overload your system and you will be fine" He lied. I fought depression (never before in my life was I ever depressed), fatigue, muscle aches and pretty much just felt like crap. Between Dec and Jan I went "sort of" gluten free, wasn't reading labels but didn't eat bread, crackers, fried chicken etc. Jan 15th I had chili and crackers, 16th I had pizza and 17th I finished off chili and crackers, 18th I woke up feeling like I had the flu and also had an enlarged lymph node under my arm but that afternoon the swelling and pain was all the way into my breast. Went to dr he put me on antibiotics and it cleared up. We decided that I probably should stay away from wheat even tho he said that none of the symptoms I had since August were related. Mammogram, ultra sound of breast was fine, stayed off ALL gluten until.... Feb 7th had a small snack bag of peanut butter crackers, 8th had a Whopper Jr, 9th had a philly cheesesteak sandwich that my boss bought me as a thank you for something I had done. 10th while at work felt my armpit start to burn and itch and by the time I got home I had a marble size lump. On a hunch I took benadryl all weekend, lump got smaller no problem i thought.

The lump was there all week but seemed to be clearing up, didn't hurt, burn, or itch. Sat my granddaughter and I baked bread and doggie treats, she did all the measuring, baking I was the supervisor. I didn't touch the wheat flour except once to show her how to measure (she's 8). I cleaned up and I was noticing off and on all day that my arm was hurting a bit and thought I would give the dr a call on Monday. Sunday I woke up in extreme pain, lump under arm had swollen to about 4" in length and I could feel it was very deep. No fever, but felt very sick I hurt from my chest bone to my back bone. Went to ER was admitted to hospital, surgery Sunday evening, spent entire week in hospital. The doctors there did not do any type of allergy testing and seem unsure of whether an allergy/intolerance to wheat would cause this problem but for me I know it does. They did put me on a gluten free/dairy free diet and told me to see an allergist. They seem to think it is a auto immune response and feel that when I overloaded my system it kicked my immune system into overdrive and it now reacts to everything. I also have to have a blood test to test my immunoglobin (sp)when and if I ever get of antibiotics (oh forgot to mention the infection turned out to be MRSA and possible came from sinus surgery) They also told me to not only go gluten free with food, but also to get it out of my home. They said that breathing in the dust from the flour is worse that eating it. My daughter came over while I was in the hospital, got rid of any food I had that had gluten and also disposed of all my vital wheat gluten, whole wheat flour, bread flour, etc and scrubbed every counter, floor and cabinet. I have be absolutely gluten-free now for a week and 2 days. I am still recovering from the infection so at this point I really can't say I feel any better but I have developed almost a phobia of gluten. The scary thing is that my allergist appointment is in April and I need to eat wheat before I go in for the testing (not sure why, but that came from his office). Anyone else have this type of issue?

Archived

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

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


  • Member Statistics

    • Total Members
      131,694
    • Most Online (within 30 mins)
      7,748
    VJM
    Newest Member
    VJM
    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

    • Gigi2025
      How Come Gluten Didnt Bother Me In Italy

      By Gigi2025 · Posted

      Since 2015 we've spent extensive time in Italy and I've been able to eat their wheat products without incident. Initially, I was practically starving thinking foods in Sicily were not gluten-free.  An Italian friend who had lived in the US for over 20 years said she had celiac/gluten-free friends from the US who could eat Italian wheat products without problems. Hesitantly, I tried little by little without issues.  A few years later at a market, I asked a bread vendor if they had gluten-free loaves. Turns out she had lived in LA, said groups believe it's not the gluten that's causing our bodies harm, but potassium bromate; these groups have been trying to ban it.  Bromines and other halogens wreaks havoc to our endocrine system and, more specifically, our thyroids and immune systems. When bromines are ingested/absorbed into the body, it displaces iodine causing other health issues. Potassium bromate is a powerful oxidizing agent (dough 'conditioner') that chemically changes flour to enhance elasticity, bleaches the dough, and ages the flour much faster than open air.   Shortly thereafter while visiting friends in California, one family said they had gone gluten-free and the difference was incredible. The reason they choose this path was due them (a biologist/chemist/agriculturist scientist) having to write a portion of a paper about a certain product for the company he worked. Another company's scientist was directed to write the other portion. All was confidential, they weren't allowed to know the other company/employee.  After the research, they learned gluten was being removed from wheat, sent elsewhere, returned in large congealed blocks resembling tofu, and then added to wheat products. Potassium bromate has been banned for use in Europe, China, and other countries, but not in the US. Then we have the issues of shelf preservatives and stabilizers. What are we eating?  Why? We spend long periods of time in Italy and all has been good.  We just returned from an extended time in Greece;  no issues there either.  There is a man there we learned about on a travel show about Greece who walks the hills, picking herbs, pods, etc.  He is a very learned scholar, taught at the university level in Melbourne. It took a few days to locate him, but were finally successful. He too, is concerned about the additives and preservatives in American food (many of his customers are Americans, haven't been in the best of health, and have become healthier after visiting him). He suggested taking a food product from the US and the same product in Europe, and compare the different ingredients. Then ask why these things are being allowed in the US by the 'watch dog' of our foods and drugs. It would be amuzing if it weren't tragic. I'm presently looking for flour from Europe that I can make my own bread and pasta as the gluten-free bread is now $7.99 a (small) loaf.  BTW, studies are showing that many gluten-free individuals are becoming diabetic. My guess is because the gluten-free products are high in carbs. This is only my experience and opinion garnished by my personal research.  I hope it helps.  
    • knitty kitty
      Taking Probiotics but Still Getting Sick After Gluten – Advice?

      By knitty kitty · Posted

      Symptoms that get worse if you don't supplement is a sign of malabsorption, possibly due to Celiac disease. Blood tests for nutritional deficiencies are not very accurate, and should be done when you have been off of supplements for eight to twelve weeks, otherwise the vitamin supplements you've taken will be measured.  The blood circulation system is a transportation system.  It transports the vitamins you've absorbed around the body, but blood tests don't give an accurate picture of the vitamin and mineral stores inside organs and tissues where they are actually used.  You can have "normal" blood levels but still have deficiencies.  This is because the brain demands stored nutrients be put into the blood stream to supply important organs, like the brain and heart, while other organs do without.   If you are taking Thiamine Mononitrate in your supplements, you are probably low in thiamine.  Thiamine Mononitrate is used in many supplements because it won't break down sitting on a shelf.  This also means Thiamine Mononitrate is difficult for the body to utilize.  Only thirty percent of Thiamine Mononitrate on the label is absorbed and even less is able to be utilized by the body.  A different form of Thiamine called Benfotiamine has been shown to promote intestinal healing.   Talk to your doctor about doing a genetic test to look for Celiac markers.   I'm concerned that if you do a gluten challenge (10 grams of gluten per day for a minimum off two weeks) in your weakened state, the nutritional deficiencies will become worse and possibly life threatening.  
    • ElisaAllergiesgluten
      Allergy medication: cetirizine by the HealthA2Z is it gluten free?

      By ElisaAllergiesgluten · Posted

      Hello, good afternoon!   I apologize, I didn’t see a notification and I’m just reading this. Thank you so much for sharing your thoughts and the link. Yes you are absolutely right, even so trying to get a response from them has been extremely difficult. They don’t answer but I will your practice of “guilty until proven innocent.”   I like and have a sense of trust here in this website, everyone is honest and thoughts are raw. The mutual understanding is amazing!   thank you Scott!
    • Scott Adams
      Draft gluten-free ciders… can they be trusted ?

      By Scott Adams · Posted

      I'd go with a vodka tonic, but that's just me😉
    • Rejoicephd
      Draft gluten-free ciders… can they be trusted ?

      By Rejoicephd · Posted

      That and my nutritionist also said that drinking cider is one of the worst drink choices for me, given that I have candida overgrowth.  She said the combination of the alcohol and sugar would be very likely to worsen my candida problem.  She suggested that if I drink, I go for clear vodka, either neat or with a splash of cranberry.   So in summary, I am giving ciders a rest.  Whether it's a gluten risk or sugars and yeast overgrowth, its just not worth it.
×
×
  • 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.