• Ads by Google:
     




    Get email alerts Celiac.com E-Newsletter

    Ads by Google:



       Get email alertsCeliac.com E-Newsletter

  • Announcements

    • admin

      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE Celiac.com email alerts What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

Does Bob's Red Mill All Purpose Smell Funny To You?
0

5 posts in this topic

I think this is the third bag I've tried and they always smell fine until I actually mix them into a batter (cookies, pies, etc). Then it smells funny. I can't put my finger on the smell. I'm wondering if it's the garbanzo beans? Or do I keep getting bad bags? I always store in the freezer and this bag says exp 4/2014 but my aunt brought it for me so idk how it was stored at her house. Most likely in the pantry. I just added it to cookie dough and now I'm not sure if I should eat the cookies?

0

Share this post


Link to post
Share on other sites
Ads by Google:
Ads by Google:


It's okay.  It's the beans.  I used this flour when I first started making gluten-free stuff for my husband 12 years ago.  He only asked for apple raisin spiced cupcakes and all the spices pretty much masked the bean flour.  Now I use a few other flour blends (all-purpose) and mix in a portion of bean flour since I bought a ton of it (I store it in one of my freezers).  If you too much rice flour, it's too gritty.  Someday, I'll blend my own flours based on the needs of the recipe, but I'm not there yet!

0

Share this post


Link to post
Share on other sites

Thanks for the replies! I actually stopped buying Bob's but I had 4 brand new bags given to me this week so I am attempting to use it for some recipes. I don't know if I can get past that smell though, no matter how free it was lol

0

Share this post


Link to post
Share on other sites

It's the beans, but it should affect the taste if you use spices and flavorings .

 

 

 

Did you taste them? what did you think?

 

 

so.....  got any left?

 

um, may  I have one? please. ^_^ 

0

Share this post


Link to post
Share on other sites
Ads by Google:


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
0

  • Forum Statistics

    • Total Topics
      106,413
    • Total Posts
      930,427
  • Member Statistics

    • Total Members
      63,837
    • Most Online
      3,093

    Newest Member
    Lynette7561
    Joined
  • Popular Now

  • Topics

  • Posts

    • I am curious which gene you have?  DQ6?
    • Tapioca is also a common source for "modified food starch."
    • Thanks for all your help. I got my new test results in. I'm surprised by how fast they came back. It is a different lab (different insurance) and fortunately, it is easier to read, but unfortunately, the results still seem a bit off from a clear cut answer.  Gliadin DP Igg was elevated,  along with my EMA.  The tTG IgA was not elevated on this test, although it was equivocal last time but on a completely different scale since it was from a different lab.     It seems odd that the tTG IgA is lower. Does anyone know anything about that?  At the same time, EMA and Gliadin DP IgG are higher.   I appreciate everyone's input. Until now, I have only been seeing an endocrinologist and my primary care.  They both seem to be aware of celiac but not incredibly confident in navigating the diagnosis.  My endo shrugged off the first test results as not that high.  Obviously, I don't want to have celiac, but I wanted a second opinion.  I was glad that my primary care wanted to at least look at tests again. I'm not sure yet what the next steps will be.   Celiac Serology Profile with Reflex to Endomysial Antibody (EMA), IgA Titer by IFA   NAME VALUE REFERENCE RANGE F Endomys. IgA Screen Positive  A Neg. at 1:5 ("") F Endomys. IgA Titer 1:10  A Not Indicated (titer) F IgA 161 70-400 (mg/dL) F TTG IgA 10.7 0.0-14.9 (U/mL) - Reference Range: - 0.0-14.9 U/mL = Negative - >=15.0 U/mL = Positive F Interp Data See Note  ("") - Test Negative Positive - Gliadin IgA 0.0-14.9 >=15.0 - Gliadin IgG 0.0-14.9 >=15.0 - TTG IgA 0.0-14.9 >=15.0 - EMA Titer >= 1:5 F Interp Test: See Result Note:  ("") - RESULT INTERPRETATION: - Results support a diagnosis of Celiac disease. - TTG, IgA EMA,IgA AGA,IgA AGA,IgG Total IgA - -------- ------- ------- ------- --------- - Neg Pos Neg Pos N/A F Gliadin DP IgG 16.7  H 0.0-14.9 (U/mL) - Reference Range: - 0.0-14.9 U/mL = Negative - >=15.0 U/mL = Positive F Gliadin DP IgA 4.3 0.0-14.9 (U/mL) - Reference Range: - 0.0-14.9 U/mL = Negative - >=15.0 U/mL = Positive
    • In the rare instance that "modified food starch" is made from wheat, it will say so in the ingredients or Contains statement.  If you wonder what it is made from, email or call and ask.  I think its usually corn or potato Progresso is part of a large company.  they would not label something gluten-free unless they know it is.  Its a law in the US and Canada.    
    • Progresso soup check the label on their gluten free products, modified food starch is not gluten free.
  • Upcoming Events