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

Something Interesting

Simona19

Recommended Posts

Simona19 Collaborator
Simona19
Posted

Yesterday my husband saw commercial for a new kind of gluten free bread made with something from DOW company. Today I found this:

Open Original Shared Link

Open Original Shared Link

Does this means end of bricks?

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

Celiac.com Sponsor (A8-M):


Bubba's Mom Enthusiast
Bubba's Mom
Posted

If the bread in the video was made from their gluten-free ingredient it's look promising? The texture looked wonderful. :D

Skylark Collaborator
Skylark
Posted

Where do we get it???

pricklypear1971 Community Regular
pricklypear1971
Posted

Looks encouraging.

The "Dow Chemical" part gives me the heebies; however, I'd get over it. I think.

love2travel Mentor
love2travel
Posted

I NEED that bread! That texture looks so wonderful.

Littllemel Apprentice
Littllemel
Posted

Didn't the "scientists" come up with something similar in the 1960s to make wheat more moist too? And now 40-50 years later we are all becoming intolerant to it. Isn't anyone else concerned that in 40-50 years we will all become intolerant to our gluten free breads if they start chemically altering it? I would take serious caution here. Just sayin.

Jenny (AZ via TX) Enthusiast
Jenny (AZ via TX)
Posted

I want that bread too! OMG, my mouth is watering for it. I wonder if it will come as baguettes too. They were in the video. I feel teased now.

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

Celiac.com Sponsor (A8-M):


Skylark Collaborator
Skylark
Posted

Didn't the "scientists" come up with something similar in the 1960s to make wheat more moist too? And now 40-50 years later we are all becoming intolerant to it. Isn't anyone else concerned that in 40-50 years we will all become intolerant to our gluten free breads if they start chemically altering it? I would take serious caution here. Just sayin.

Do you eat xanthan gum? Just sayin. ;)

Di2011 Enthusiast
Di2011
Posted

I can't tolerate xanthan gum. This is also way out of my interest zone

mommida Enthusiast
mommida
Posted

What do I have in common with a Panda bear? We both eat bamboo fiber. :blink:

The enjoy life bread, that is allergen safe, for my daughter has bamboo fiber in it. So, I guess a gluten free diet involves having an open mind and a willingness to try new things within reason. ;)

Simona19 Collaborator
Simona19
Posted
  • Author

As I understand it, this should be the replacement for gums.

I found more about it:

Open Original Shared Link

Open Original Shared Link

Open Original Shared Link

Where to buy, or order sample:

Open Original Shared Link

FernW Rookie
FernW
Posted

I am not going to worry about what happens 40-50 years from now doubt I will even be alive. I want that bread NOW!!!

  • 2 weeks later...
superk Newbie
superk
Posted

Didn't the "scientists" come up with something similar in the 1960s to make wheat more moist too? And now 40-50 years later we are all becoming intolerant to it. Isn't anyone else concerned that in 40-50 years we will all become intolerant to our gluten free breads if they start chemically altering it? I would take serious caution here. Just sayin.

I'm with you. UNBELIEVABLE. No one bothers to question whether or not they SHOULD eat this stuff as long as it looks good. We have learned NOTHING. Sad.

Skylark Collaborator
Skylark
Posted

I'm with you. UNBELIEVABLE. No one bothers to question whether or not they SHOULD eat this stuff as long as it looks good. We have learned NOTHING. Sad.

Nobody is going to force you to eat it. You are a bit hypocritical if you are eating carboxymethyl cellulose in breads like Udi's though.

  • 2 months later...
MsMissy Newbie
MsMissy
Posted

I went to the website an ferreted out the raw materials data its made from........SAWDUST!

yummy :blink: *gag*

no thanx, ill stick to my rice and fruit.

MsMissy Newbie
MsMissy
Posted

If the bread in the video was made from their gluten-free ingredient it's look promising? The texture looked wonderful. :D

hate to tell you, but any food you see in a photo or on TV is usually 100% fake. I took photography, most of the time they use something that photographs better, not the real product.

  • 3 weeks later...
ReginaHelena Newbie
ReginaHelena
Posted

Dear fellow celiacs, please don't blame the food ingredient suppliers for helping us to achieve gluten free bread that doesn't look and taste like c**p. We WANT to have bread like the one wheat protein can produce, but we can't, so let's just welcome the fibres, the emulsifiers, the hydrocolloids that allow us to have what we want, making rice and corn and other gluten free flours behave like wheat. I assure you, they are either harmless or very healthy ingredients like the insoluble fibres from bamboo. Please read more about them before you go about spreading unreasonable suspicion.

Archived

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

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


  • Member Statistics

    • Total Members
      132,206
    • Most Online (within 30 mins)
      7,748
    S.Craigwell
    Newest Member
    S.Craigwell
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • trents
      Taking Probiotics but Still Getting Sick After Gluten – Advice?

      By trents · Posted

      NCGS does not cause damage to the small bowel villi so, if indeed you were not skimping on gluten when you had the antibody blood testing done, it is likely you have celiac disease.
    • Scott Adams
      Taking Probiotics but Still Getting Sick After Gluten – Advice?

      By Scott Adams · Posted

      I will assume you did the gluten challenge properly and were eating a lot of gluten daily for 6-8 weeks before your test, but if not, that could be the issue. You can still have celiac disease with negative blood test results, although it's not as common:  Clinical and genetic profile of patients with seronegative coeliac disease: the natural history and response to gluten-free diet: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5606118/  Seronegative Celiac Disease - A Challenging Case: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9441776/  Enteropathies with villous atrophy but negative coeliac serology in adults: current issues: https://pubmed.ncbi.nlm.nih.gov/34764141/  Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If your symptoms go away on a gluten-free diet it would likely signal NCGS.
    • Xravith
      Taking Probiotics but Still Getting Sick After Gluten – Advice?

      By Xravith · Posted

      I'm very confused... My blood test came out negative, I checked all antibodies. I suppose my Total IgA levels are normal (132 mg/dl), so the test should be reliable. Still, I'm not relieved as I can't tolerate even a single biscuit. I need to talk to my doctor about whether a duodenal biopsy is necessary. But it is really possible to have intestinal damage despite having a seronegative results? I have really strong symptoms, and I don't want to keep skipping university lectures or being bedridden at home.
    • Scott Adams
      CT with contrast.

      By Scott Adams · Posted

      They may want to also eliminate other possible causes for your symptoms/issues and are doing additional tests.  Here is info about blood tests for celiac disease--if positive an endoscopy where biopsies of your intestinal villi are taken to confirm is the typical follow up.    
    • Scott Adams
      New labs are now very elevated

      By Scott Adams · Posted

      In the Europe the new protocol for making a celiac disease diagnosis in children is if their tTg-IgA (tissue transglutaminase IgA) levels are 10 times or above the positive level for celiac disease--and you are above that level. According to the latest research, if the blood test results are at certain high levels that range between 5-10 times the reference range for a positive celiac disease diagnosis, it may not be necessary to confirm the results using an endoscopy/biopsy: Blood Test Alone Can Diagnose Celiac Disease in Most Children and Adults TGA-IgA at or Above Five Times Normal Limit in Kids Indicates Celiac Disease in Nearly All Cases No More Biopsies to Diagnose Celiac Disease in Children! May I ask why you've had so many past tTg-IgA tests done, and many of them seem to have been done 3 times during short time intervals?    
×
×
  • 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.