Jump to content

  • You are not alone. Join Celiac.com for trusted gluten-free answers and forum support.



  • Celiac.com Sponsor (A1):
    Celiac.com Sponsor (A1-M):

Gas/diarrhea From gluten-free Mixes?

Pauliewog
 Share

Recommended Posts

Pauliewog Contributor
Pauliewog
Posted

Hi,

I am new to gluten-free (2 months). My only experience with alternative flours has been a pizza dough by Namaste Foods and a loaf of Bob's gluten-free bread mix for my machine. After eating the pizza I was quite gassy and bloated. I blamed the cheese even though I only used a tiny amount which usually doesn't bother me. Then yesterday I made the bread and I am again very gassy with some diarrhea--- but no cheese to blame! My bread machine is brand new so I know there is no CC issues there. I am wondering if anyone else has had some sort of reaction to alternative flours. I didn't eat anything else out of the ordinary. Thanks!

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

Celiac.com Sponsor (A8-M):


Skylark Collaborator
Skylark
Posted

I can't tolerate gluten-free bread. It gives me asthma. I'm not sure what's getting me yet.

Xanthan gum does not agree with a lot of people, or you could be reacting to a new flour or starch like tapioca or sorghum. I would suspect the xanthan gum first since it can give some people diarrhea. You would substitute guar gum, or I recently saw a gluten-free recipe with a couple tablespoons of psyllium husk instead of gum. You might have to do some experimenting to see what flours and gums you can tolerate.

Bubba's Mom Enthusiast
Bubba's Mom
Posted

Hi,

I am new to gluten-free (2 months). My only experience with alternative flours has been a pizza dough by Namaste Foods and a loaf of Bob's gluten-free bread mix for my machine. After eating the pizza I was quite gassy and bloated. I blamed the cheese even though I only used a tiny amount which usually doesn't bother me. Then yesterday I made the bread and I am again very gassy with some diarrhea--- but no cheese to blame! My bread machine is brand new so I know there is no CC issues there. I am wondering if anyone else has had some sort of reaction to alternative flours. I didn't eat anything else out of the ordinary. Thanks!

Some of us have a hard time digesting the alternative flours too, at first. Are you taking a digestive enzyme with your meals? They may help as your digestive system is healing.

jerseyangel Proficient
jerseyangel
Posted

Just another idea for you--I had problems with some mixes too at first and by process of elimination found I was intolerant to tapioca, which is in a lot of mixes.

Pauliewog Contributor
Pauliewog
Posted
  • Author

I'll have to see if I can pinpoint what is bothering me. Both mixes had tapioca flour. If those mixes end up bothering me then I'll be stuck with rice bread!

jerseyangel Proficient
jerseyangel
Posted

I'll have to see if I can pinpoint what is bothering me. Both mixes had tapioca flour. If those mixes end up bothering me then I'll be stuck with rice bread!

If it does turn out to be tapioca, The Gluten Free Pantry has many mixes that don't have it. A couple do, so you have to read the ingredients, but most don't. I just made a cake today using their mix :)

Their French Bread and Pizza mix is excellent.

dilettantesteph Collaborator
dilettantesteph
Posted

Some gluten free companies use gluten free oats in their products. About 10% of celiacs react to oats as gluten. That might be a problem with Bob's. I don't think it is with Namaste. Some celiacs just do better without processed foods. Some of us are sensitive to lower levels of cc than others.

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

Celiac.com Sponsor (A8-M):


  • 7 years later...
Jeannie MKK Newbie
Jeannie MKK
Posted

I have eaten Cheerios all my life (71 yrs) and just recently tried an off brand and got diarrhea big time and cramps big time. It was gluten free.  I gave the cereal to the bunnies and birds and got real Cheerios.  SAME reaction. Read the box because a friend said she tossed some Cheerios just recently because they had changed their recipe. It was all now gluten free.  it does taste a bit off but myonly conclusion was thatI'm allergic to gluten free!  haha - yeah - I know!

Some of you say it might be an allergyto tapioca - but I'm not allergic to tapioca.

So...

cyclinglady Grand Master
cyclinglady
Posted
2 hours ago, Jeannie MKK said:

I have eaten Cheerios all my life (71 yrs) and just recently tried an off brand and got diarrhea big time and cramps big time. It was gluten free.  I gave the cereal to the bunnies and birds and got real Cheerios.  SAME reaction. Read the box because a friend said she tossed some Cheerios just recently because they had changed their recipe. It was all now gluten free.  it does taste a bit off but myonly conclusion was thatI'm allergic to gluten free!  haha - yeah - I know!

Some of you say it might be an allergyto tapioca - but I'm not allergic to tapioca.

So...

If you do not have celiac disease or a gluten sensitivity, perhaps the cereal was bad.  The USDA sends out recalls all the time.  Could be food poisoning.  

The only thing Cherrios  (General Mills) did with their cereal was to use a mechanical sorter for their oats to scan for wheat pieces making it “gluten free”.  Kind of like hand sorting dried beans to pick out little stones and sticks.    Nothing else changed to my knowledge.

Maybe you picked up a virus or bacteria or developed a corn intolerance (which is also in Cherrios).  A new theory is an overload of Roundup (herbicide) to speed up the oat harvest instead of just killing weeds.  

https://www.ewg.org/childrenshealth/glyphosateincereal/

Kimberly Polasek Newbie
Kimberly Polasek
Posted

I am Celiac.  Just being in a restaurant that makes baked goods can cause anaphylaxis.  I have now become allergic to Sorghum.  This is becoming ridiculous.

Scott Adams Grand Master
Scott Adams
Posted

So it sounds like you are a celiac and also have a wheat allergy. Hopefully you carry an epi-pen just in case. 

kareng Grand Master
kareng
Posted
32 minutes ago, Kimberly Polasek said:

I am Celiac.  Just being in a restaurant that makes baked goods can cause anaphylaxis.  I have now become allergic to Sorghum.  This is becoming ridiculous.

Sounds like you are allergic to wheat or something in those restaurants on top of your Celiac.  Celiac is not an allergy, so anaphylaxis is not part of Celiac.  I hope you can get an epi pen.  

GFinDC Veteran
GFinDC
Posted
15 hours ago, Jeannie MKK said:

I have eaten Cheerios all my life (71 yrs) and just recently tried an off brand and got diarrhea big time and cramps big time. It was gluten free.  I gave the cereal to the bunnies and birds and got real Cheerios.  SAME reaction. Read the box because a friend said she tossed some Cheerios just recently because they had changed their recipe. It was all now gluten free.  it does taste a bit off but myonly conclusion was thatI'm allergic to gluten free!  haha - yeah - I know!

Some of you say it might be an allergyto tapioca - but I'm not allergic to tapioca.

So...

You may have developed an intolerance to oats.  A small percentage of celiacs react to oats like they react to wheat, rye and barley.  The thing to do is avoid all oats if that is the situation.  But they put oats in a lot of gluten-free products so there's lot of processed foods to avoid.

  • 1 year later...
Kimble Newbie
Kimble
Posted

I’m new to gluten free. I have one celiac gene which lends itself to sensitivity not full blown celiacs. I am full blown lactose intolerant and my last food sensitivity test I reacted to egg white, onion, garlic, oregano and Kale. I get headaches, joint stiffness, horrible gas, soft stools, and fatigue. I ate a Frozen cauliflower pizza crust The other day and the gas was so bad the dog was gagging! No for real he was. I am so sick of being weak tired and sick any suggestions appreciated.

 

Thank you😔 

trents Grand Master
trents
Posted
(edited)

Kimble, welcome to the community!

Have you had more than just the gene testing done? Have you had blood work done for celiac antibodies? I would not make assumptions about whether or not you have Celiac Disease based on gene analysis. And you speak of food sensitivity testing? Can you be more precise about the nature of the test? Skin prickiing? Serum testing? Those things are notoriously unhelpful. There is typically poor correlation between the results and actual symptoms. How many grams of fiber did the pizza crust contain and was their cheese on it or did you eat the crust by itself? If cheese, the dairy could have been the actual offender, not the cauliflower.

Edited by trents
knitty kitty Grand Master
knitty kitty
Posted

Kimble, 

You only need one gene to be Celiac.  It's like being a little bit pregnant.  

The egg white, onion, garlic, oregano, and cruciferous vegetables (cauliflower, kale, cabbage, broccoli, etc.) are all high in sulfur.  Celiacs often become sensitive to foods (and medications) with high sulfur contents.  And that horrible gas is a result of the sulfur turned into a gas thanks to your intestinal bacteria.  (They don't like it either.)  

Consider going on a low sulfite diet. 

Don't eat processed gluten free foods until you recover.  Processed gluten free foods have chemicals for texture and flavor and as preservatives which  can irritate your intestines.  Consider the Autoimmune Paleo Protocol diet.  Eat whole foods: fresh veggies, fruits and meats you cook yourself.  No grains, no legumes.  

Discuss any diet changes with your doctor or dietitian.  

Hope this helps!

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
 Share
Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. Scott Adams
      0

      Gluten-Free Bulgogi Beef: A Sweet and Savory Korean Barbecue Favorite

    2. xxnonamexx
      - xxnonamexx posted a topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      0

      Breakfast ideas besides oatmeal as Avenin can be gluten?

      I read gluten-free oatmeal Avenin can cause gluten like symptoms. I read Bobs Redmill gluten-free creamy buckwheat cereal and Millet are good alternatives with ultra low heavy metals, mold but it seems it takes longer to prepare the minute oats. What have you changed your breakfast to.
    3. RMJ
      - RMJ replied to Ginger38's topic in Coping with Celiac Disease
      5

      The Struggle Has Overtaken Me

      Ginger38, that sounds very difficult. Each dietary restriction makes it harder to figure out what to eat. Before my celiac diagnosis I already watched out for my cholesterol level and migraine triggers, but those are much easier than diabetes restrictions. One “bad” meal isn’t that much of a problem for cholesterol levels, and my migraines only happened if I ...
    4. Aretaeus Cappadocia
      - Aretaeus Cappadocia replied to Ginger38's topic in Coping with Celiac Disease
      5

      The Struggle Has Overtaken Me

      Reading the original post on this thread made me think of "How To Eat An Elephant". The key point is that a whole, big problem can seem insurmountable but if you break it into bite-sized pieces it is much easier to accomplish. Here is the google description. It's not bad: If you're facing a daunting goal, you can use these steps to "eat your elephant...
    5. Aretaeus Cappadocia
      - Aretaeus Cappadocia replied to Xravith's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      1

      Gluten challenge - Need some guidance

      I don't know the answer to your question any better than a google search, but I am sure someone else will step up and answer. I am popping up to recommend that you keep a careful diary (in case you weren't already). Try to catalog what you are eating and experiencing. Bring a copy to your next visit (and if you have access to the Dr, also send a copy...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      134,180
    • Most Online (within 30 mins)
      10,442
    Nancy sirois
    Newest Member
    Nancy sirois
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.7k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • xxnonamexx
      Breakfast ideas besides oatmeal as Avenin can be gluten?

      By xxnonamexx · Posted

      I read gluten-free oatmeal Avenin can cause gluten like symptoms. I read Bobs Redmill gluten-free creamy buckwheat cereal and Millet are good alternatives with ultra low heavy metals, mold but it seems it takes longer to prepare the minute oats. What have you changed your breakfast to.
    • RMJ
      The Struggle Has Overtaken Me

      By RMJ · Posted

      Ginger38, that sounds very difficult.  Each dietary restriction makes it harder to figure out what to eat. Before my celiac diagnosis I already watched out for my cholesterol level and migraine triggers, but those are much easier than diabetes restrictions. One “bad” meal isn’t that much of a problem for cholesterol levels, and my migraines only happened if I consistently ate the triggers. After many years I’ve figured out how to bake gluten free but I think many recipes have more starch which wouldn’t work for diabetes. If you go with the elephant eating analogy, I think the first portion to work on would be the diabetes, since the immediate consequences of not being careful (passing out from low blood sugar, or diabetic coma from high blood sugar) are so severe. The next portion would be celiac. The serious consequences aren’t as immediate, but if you have celiac disease, I think of eating gluten like a booster shot - revving up the immune system, but to attack yourself leading to long term damage. It sounds like you are experiencing this damage now. I did a google search on “gluten free food for diabetics” and a number of sites with advice came up.  If your insurance will cover it and you can find one, a registered dietician who knows about both diabetes and celiac disease might help you figure out what to eat safely. Hopefully my post will both scare and encourage you, as requested, with a big dose of compassion because this sounds very difficult and you are clearly suffering.
    • Aretaeus Cappadocia
      The Struggle Has Overtaken Me

      By Aretaeus Cappadocia · Posted

      Reading the original post on this thread made me think of "How To Eat An Elephant". The key point is that a whole, big problem can seem insurmountable but if you break it into bite-sized pieces it is much easier to accomplish. Here is the google description. It's not bad: If you're facing a daunting goal, you can use these steps to "eat your elephant": Identify the Elephant: Clearly define the large project or goal that feels overwhelming. Break it Down: Divide the major task into smaller "bite-sized" pieces. If a piece still feels too big, break it down further. Prioritize: Decide which "bite" to take first based on necessity or impact. Focus on the Now: Instead of worrying about the whole animal, focus only on the single step you are taking right now. Maintain Consistency: Progress comes from taking the "next right step" every day until the task is complete. Celebrate Small Wins If I understood Ginger38's post correctly, you are facing the prospect of a gluten challenge, but you are already eating gluten on an intermittent basis. It also sounds like many of the symptoms you attribute to gluten consumption are in full expression. Step back and take a deep breath. Get a notebook and start a gluten-related diary. Don't try to make it perfect; just record what you can about food intake and what you experience as you go along. Talk to your Dr's office (nurse, Dr, whomever) about the challenge. The most rigorous challenge is for someone who has already gone truly gluten free but now needs a clear diagnosis. Someone who is already eating gluten should not need as much "challenge". Even at that, google describes an example challenge as 1-2 slice of bread or 1/2 cup of pasta a day. If that describes your existing diet you are already there. For the moment, try to focus on getting past the challenge and test. Once you have the results, start planning accordingly.
    • Aretaeus Cappadocia
      Gluten challenge - Need some guidance

      By Aretaeus Cappadocia · Posted

      I don't know the answer to your question any better than a google search, but I am sure someone else will step up and answer. I am popping up to recommend that you keep a careful diary (in case you weren't already). Try to catalog what you are eating and experiencing. Bring a copy to your next visit (and if you have access to the Dr, also send a copy a couple days in advance). Don't assume that they will read it. They might, but they also might be under tremendous time pressure and not get to it. Two other suggestions: if your healthcare provider has a web portal, sign on and search for "gluten challenge". They may have a standard page and Dr assumed you would find it on your own. If that doesn't work, call the Dr's office and ask the office for their official advice. You probably wouldn't need to speak to the Dr directly. There should be some nurse or staff member who could answer that
    • Xravith
      Gluten challenge - Need some guidance

      By Xravith · Posted

      After few months going gluten free, I decided to reintroduce gluten in my diet so I can do a proper diagnosis for Celiac disease. During the gluten free period I felt incredibly good. I stopped having hypoglycemia symptoms, I gained some muscle (Still, I am considerably underweight) and my anxiety totally disappeared. I felt totally like a new person. Now, I almost reached the second week of gluten challenge and all my symptoms are progressively coming back. The first days I was ok, just a bit of acid reflux I could control with medicines. However, after the first week I started to feel real stomach pain and tiredness, my face is growing acne and sometimes (specially when I walk) i feel painful migraines.  I am afraid If I am eating too much gluten or not enough, the "4 slices of bread" indication confuses me. I am actually eating 20 g of bread, 3 biscuits and 40 g of croissant each day. My doctor was not very specific when he gave me the medical order for the gluten challenge, so I invented my own daily gluten menu. Do you have any suggestions? 4 weeks will be enough to do the blood test with my current gluten intake?  Thank you
×
×
  • Create New...