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      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.

Arrowhead Mills Soy Flour
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9 posts in this topic

I just had a nasty reaction to Arrowhead Mills soy flour. I opened a new bag yesterday, and it was the only suspicious food I ate all day. I know they DON'T use separate lines for their gluten-free flours.

I am really MAD about this--especially since I am sensitive to eggs and have found that soy flour really improves the quality of egg-free gluten-free baked goods! It infuriates me that I CAN'T FIND an OK brand of soy flour! Bob's Red Mill soy flour is processed on the GLUTEN LINES, so I can't trust it, and I have a hard time finding the only other brand I know about (Fearn--and I haven't even checked on the possibility of cross-contamination there yet).

GRRR.... If anybody knows of a safe soy flour, please let me know! Thanks!

--Sarah

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Bob's said they are careful about cleaning their lines, and I've never reacted to their soy flour. (Finding a dedicated line is hard, as they're expensive.)

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Do you know if your might be having a reaction to Soy? I can't have soy because it messed with my hormones.

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taneil,

I doubt I am reacting to soy, since I have made these same recipes using soy before with no reaction whatsoever. I also eat tofu with no problem.

My reaction was identical to the first ones I ever had, which were all triggered by barley (not wheat), so I strongly suspect contamination of the lines. Actually, I personally suspect that trying to wash barley off of the equipment is futile--that stuff is incredibly sticky when wet! I bet they'd have better results blasting the equipment with air!

--Sarah

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I recall seeing posts in the past noting trouble with Arrowhead Mills and cross contamination issues. Not as bad as the Lay's reputation, but still...

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I worked at a health food store for a while and we received numerous customer complaints regarding Arrowhead Mills. I haven't looked in a while because I don't use their products, but I recall that they can only say their products are "made with non-gluten ingredients", NOT gluten free. Funny, because they make a couple "gluten free" baking mixes, but they're not actually "gluten free". What's the point??? :blink:

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We had to stop using all of Arrowhead Mill products because of cross-contam problems. This is really a problem because they are touted as "Ok" by dietitians and nutrionists and health food store workers. Only celiacs know the truth.

Perhaps you can find soy flour made by Ener-G? They have website.

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Thanks, debmidge! I'll check it out.

My situation just got more complicated, though, and it turns out that the soy flour may not have been the culprit after all. It's so frustrating! The timeline went as follows:

1.) made muffins using new bag of soy flour

2.) placed muffins on cooling rack right next to stove; ate muffin

3.) made brown rice pasta from Trader Joe's for dinner (with homemade Sicilian broccoflower topping that was definitely inherently gluten-free)

4.) ate dinner

5.) went to bed feeling fine

6.) woke up the next morning having to RUN to the bathroom, with nausea and rotten-egg burps

Yesterday, I had the leftover pasta for lunch--and today I woke up with gas, a twinge of nausea, and very loose stools, a slightly less intense version of the same reaction.

So it must have been cross-contamination of the pasta, although there is a chance that muffin crumbs found their way into the meal. Still, if we're only talking a few crumbs containing a trace of gluten, I don't imagine my reaction would have been that intense. I'm just SO confused! I suppose now I'll have to test a muffin, since I don't really want to waste money by unnecessarily throwing out a brand-new bag of flour.

And I'm even more confused because all of my previous similar reactions were triggered by barley, not wheat, and my recent reactions (I assume to wheat, since it is harder to avoid) have been very different in character. (I thought I was getting less reactive as I healed, but apparently not!) Yet I would expect that pasta would be contaminated with wheat, not barley! The soy flour could easily have been contaminated with barley, but it doesn't seem likely to have been the culprit anymore! What gives?

Sigh. I hate dealing with this.

--Sarah

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