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

Dow Bread Enhancer

kareng

Recommended Posts

kareng Grand Master
kareng
Posted

Saw this and thought it was interesting.

Commercial:

Info:

Open Original Shared Link

Order a sample at bottom of page:

Open Original Shared Link

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

Celiac.com Sponsor (A8-M):


IrishHeart Veteran
IrishHeart
Posted

Did you order a sample, K?

It kind of reminds me of Expandex:

Open Original Shared Link

kareng Grand Master
kareng
Posted
  • Author

No. I thought it was interesting and a cute commercial. I figure it would spark a discussion but it's a holiday weekend in the US, so maybe not.

rosetapper23 Explorer
rosetapper23
Posted

Triumph Dining's newsletter had a story on this yesterday, too. Kind of creeps me out that a chemical company like Dow would bother with finding a gluten-free substitute....and I sure hope that it really IS the result of vegetable matter manipulation and not something chemically unnatural involved. I did order a sample, though it looks as though the samples are really meant for companies and not consumers. If I actually receive it, I'll let everyone know what I thought of it. And, of course, if it also contains soy, I won't bother even trying it.

IrishHeart Veteran
IrishHeart
Posted

I am betting it is more like a tapioca starch.

What else would "blow up" baked goods? :lol:

But yes, having it come from a "chemical" company does give one pause.

I may order a sample just for kicks!

Skylark Collaborator
Skylark
Posted

It's probably some kind of methyl cellulose.

Yep, I found it. Hydroxypropyl methylcellulose and carboxymethylcellulose. They're getting the cellulose from wood so there won't be any soy in it.

Open Original Shared Link

This kind of stuff is basically an indigestible fiber. Nice alternative to folks like me who don't tolerate xanthan gum.

IrishHeart Veteran
IrishHeart
Posted

They're getting the cellulose from wood .

Hubs said this, too! (By now, you all know he is a chemist)

We read labels ....and I ask well????? what is THIS?? :lol:

He said cellulose is wood, hon.... and I said "Ok, so can I have it?" he said.... sure! :)

....But I KNOW what it means. It means "bowel movements".

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

Celiac.com Sponsor (A8-M):


squirmingitch Veteran
squirmingitch
Posted

I don't trust it. Period.

lpellegr Collaborator
lpellegr
Posted

Methylcellulose has been around for a long time in food, as a thickener and emulsifier. You have probably consumed it without knowing it. Citrucel is methylcellulose. The difference with this product is that they are marketing it to the public as well as to industry. It's not new or strange, just unfamiliar to most people. It would be interesting to see what effect Citrucel would have in bread. Hmmm, my next baking experiment...

ciamarie Rookie
ciamarie
Posted

Here's something funny, last Thanksgiving or so my (twin) brother, who would not consider putting down the wheat bread, said something to the effect of ' Before you know it, the only thing you'll be able to eat is tree bark' ! Maybe he's not too far off... lol. :lol:

Though seriously, it looks similar to some of the ingredients in EnerG bread.

Lisa Mentor
Lisa
Posted

No. I thought it was interesting and a cute commercial. I figure it would spark a discussion but it's a holiday weekend in the US, so maybe not.

It was aired here and it caught my attention, and a quick dismiss. It was very generic. But gluten free was a used word.

Dow might be a larger monster to jump on. And I'm not too sure what their input is....yet?

fantasticalice Explorer
fantasticalice
Posted

Triumph Dining's newsletter had a story on this yesterday, too. Kind of creeps me out that a chemical company like Dow would bother with finding a gluten-free substitute....and I sure hope that it really IS the result of vegetable matter manipulation and not something chemically unnatural involved. I did order a sample, though it looks as though the samples are really meant for companies and not consumers. If I actually receive it, I'll let everyone know what I thought of it. And, of course, if it also contains soy, I won't bother even trying it.

DITTO! If it's DOW don't buy it! You can make your own enhancer!!!! It's easy, google it.

fantasticalice Explorer
fantasticalice
Posted

A little ginger powder, 1/4 tea, a little jello, 1/4 tea and something else...I'm not eating bread but if i did I would try this:

Open Original Shared Link

I trust the foreign borns, they have been at it a lot longer than we have!

Alice

IrishHeart Veteran
IrishHeart
Posted

It would be interesting to see what effect Citrucel would have in bread. Hmmm, my next baking experiment...

I suspect you will have more bowel movements, for starters. That's a lot of fiber. :lol:

squirmingitch Veteran
squirmingitch
Posted

Methylcellulose has been around for a long time in food, as a thickener and emulsifier. You have probably consumed it without knowing it. Citrucel is methylcellulose. The difference with this product is that they are marketing it to the public as well as to industry. It's not new or strange, just unfamiliar to most people. It would be interesting to see what effect Citrucel would have in bread. Hmmm, my next baking experiment...

Yes, I know methylcellulose has been around. I read labels before I had to go gluten-free. It's Dow that I don't trust.

IrishHeart Veteran
IrishHeart
Posted

Though seriously, it looks similar to some of the ingredients in EnerG bread.

blech....I'd rather eat tree bark than that stuff. :lol:

(IMHO)

Nobody get mad at me now. :lol:

rosetapper23 Explorer
rosetapper23
Posted

IrishHeart,

No need to be afraid--I think we pretty much all share that particular opinion! It's funny, some of their other products are pretty good (crackers and lasagna noodles), but they just can't seem to make bread.

Archived

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

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


  • Member Statistics

    • Total Members
      131,796
    • Most Online (within 30 mins)
      7,748
    Raybo
    Newest Member
    Raybo
    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

    • Colleen H
      Celiac attack confusion and anxiety

      By Colleen H · Posted

      The previous post did not come through right. I wonder if tingling burning feet are part of it.. I'm not sure if it's the med reaction that people with gluten intolerance get or the food we ate  It's frustrating because a person who did not want to admit to himself I had this condition wanted me to eat this chicken sandwich and now I'm stuck with a variety of symptoms plus now I'm hungry on top of it..  I'm new to this so I forget that "one bite" of the wrong thing can hurt us.😔. Do we stop eating if someone exposed us to gluten ??  My stomach is rumbling but my joints hurt ...  It's weird because I can feel the anxiety coming on.  I get joint problems ,  I don't know if anyone ever got hot flashes?? I suppose if it affects people head to toes you can get that too.   It's weird...hard to decipher what is what.   Also how long do I have to deal with this attack??  Makes me feel like not getting up out of bed.  I get too many symptoms which  horrible.  Thank you for your response..  
    • Colleen H
      Celiac attack confusion and anxiety

      By Colleen H · Posted

      Hello  I was glutened by a person that knew it.  I'm having 
    • wellthatsfun
      still struggling with cravings

      By wellthatsfun · Posted

      as my last post stated, i was diagnosed via endoscopy on the 14th of june. i have been eating amazing home cooked meals, luckily, mainly cooked by my boyfriend who is extremely careful about contamination (and is an incredible cook at that). however, i find myself in a mental rut still. being 18, this is the time in my life where i should be exploring things, going out, having fun. yet every corner i turn i'm tortured by the amazing smell of something i can't have anymore. the wonderful sight of such yummy foods. it's near torture. if my boyfriend and his friend who lives with us buy something i can't have, they'll usually eat it outside of the house or the car or wherever we are - which is greatly appreciated - but even seeing a burger or chips or a sausage roll in their hands guts me almost beyond repair. i just wanna have it again too. i miss it. i feel left out and it makes me very sad all the time. it's not their fault. they are allowed to eat whatever they want to, whatever their intestines will allow. it just stings, bad. and i feel so ungrateful given i basically have a private chef who is doubly the love of my life. but it's just so hard. i know i'll adapt. i haven't given up hope.i just wanted to vent. thank you for reading
    • RDLiberty
      Toothpaste question.

      By RDLiberty · Posted

      Thank you. I must have misinterpreted a study or something. Thank you for the clarification. Much appreciated. Almost three years into my celiac diagnosis and I'm still learning new things. 
    • RMJ
      Manitol and mri

      By RMJ · Posted

      I wasn’t clear, glucagon and gadolinium were intravenous. I drank about 5 cups of the prep during 45 minutes. I feel very tired now, probably partly because I was nervous, and partly because I had to fast for 6 hours beforehand and wasn’t very hungry when I got home.
×
×
  • 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.