• 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.

Is Masa Brosa (Corn Meal) Gluten Free?
0

5 posts in this topic

I live in the Sacramento, CA area and my best friend was just diagnosed with Celiac Disease. I am trying to find things I can make for her that I can afford the ingredients for!

I just bought a 4.4 lb. pkg. of masabrosa (HARINA DE MAIZ) corn meal type flour from Safeway. Is it gluten free? It is made in Mexico and imported by MASABROSA LLC in Virginia. INGREDIENTS: WHITE COOKED CORN, WATER, LIME, NO PRESERVATIVES ADDED.

All the other bags I looked at said they were gluten free on the package, but they were for specific purposes, i.e. only for tortillas or only for tamales. This seems to be a more versatile corn meal. It says on the package that it can be used for Pupusas, Gorditas, Atoles, and other traditional dishes.

I spent half of the day reading different recipes and researching different varieties of corn and processing methods. Now I am just confused and overloaded with information. This is cooked and treated corn, which is then dried and made into a meal, right? I guess that means I CANNOT use it for the type of cornbread I am used to. Is there a reasonably priced corn meal that is gluten free that I can find nearby?

I would like to make Pupusas (how do you pronounce that word?). I read about them and I think I can make them. I also watched a video on making Arepas. Is there anywhere in this area where I can get an Arepas Maker? Is there anything I can make with the masabrosa and my Belgium Wafflemaker???

Thanks in advance for your help.

Bonnie

0

Share this post


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


I live in the Sacramento, CA area and my best friend was just diagnosed with Celiac Disease. I am trying to find things I can make for her that I can afford the ingredients for!

I just bought a 4.4 lb. pkg. of masabrosa (HARINA DE MAIZ) corn meal type flour from Safeway. Is it gluten free? It is made in Mexico and imported by MASABROSA LLC in Virginia. INGREDIENTS: WHITE COOKED CORN, WATER, LIME, NO PRESERVATIVES ADDED.

All the other bags I looked at said they were gluten free on the package, but they were for specific purposes, i.e. only for tortillas or only for tamales. This seems to be a more versatile corn meal. It says on the package that it can be used for Pupusas, Gorditas, Atoles, and other traditional dishes.

I spent half of the day reading different recipes and researching different varieties of corn and processing methods. Now I am just confused and overloaded with information. This is cooked and treated corn, which is then dried and made into a meal, right? I guess that means I CANNOT use it for the type of cornbread I am used to. Is there a reasonably priced corn meal that is gluten free that I can find nearby?

I would like to make Pupusas (how do you pronounce that word?). I read about them and I think I can make them. I also watched a video on making Arepas. Is there anywhere in this area where I can get an Arepas Maker? Is there anything I can make with the masabrosa and my Belgium Wafflemaker???

Thanks in advance for your help.

Bonnie

The short answer is that it depends on the brand and how it is processed. It also depends somewhat on your friend and how sensitive she is to cross contamination (cc). I am not familiar with that brand as I'm on the opposite sid eof the US from you, however the very first brand of corn meal I bought made me ill when I used it. I contacted the company only to find out the processed it ont he same lines as wheat and the corn meal "may contain traces of wheat". I'm pretty sure that's what made me sick. I have found MaSeCa brand to be safe for me.

As to your question about the belgium waffle maker, if you have already been using it for regular gltuen waffles then any waffles you make in it from here on out will not be "gluten free", at least not gluten free enough to be safe for you celiac friend to eat. Waffle irons are very difficult to clean and get every little trace of gltuen out of, especially since you cannot put most models through a dishwasher.

This same risk of cc applies to other things you may have if your kitchen. In order to cook for your friend safely you cannot use any wooden spoons or plastic utensils with scratches, no cast iron, no wooden or plastic cutting boards, and no non-stick cookware with scrathes. You will want to cover your cookie sheets and other bakign pans with foil or parchement paper to prevent gltuen free baked goods from picking up traces of gluten from the previous things you have baked. You will also have to be sure that you don't cook with wheat flour and then go to prepare gluten-free food right after that. Flour dust stays in the air for hours and settles on everything. It will contaminate the gluten free food you are trying to make. Also be careful of open spices or bags of sugar you have used int he past for baking. They are likely cc with wheat flour.

You are really sweet to want to cook for your friend, but don't be upset if she ends up telling you she's not comfortable it. As you can tell from just the little bit I told you above it takes a lot of work and vigilance to make safe gluten-free baked goods at home.

0

Share this post


Link to post
Share on other sites

I realized on my own that I can't use the Belgium Wafflemaker for gluten-free cooking - it's already "contaminated" with wheat. Thanks for pointing out about the pans, etc., though. I hadn't thought of that!

Is a Pyrex baking dish safe? I have one of those, though I would have probably used my Teflon coated pan if you hadn't warned me.

I'm busy trying to figure out how to get gluten-free corn meal (or a substitute corn meal) at a reasonable price. My elderly mother lives with me and we both like cornbread and such. Neither of us is wheat intolerant, but I thought if I could find safe corn meal we could use it for several things and my friend could also eat it.

It appears as though types of corn meal native to other countries are available and less expensive. I never realized that different parts of the world grow different types of corn and that they process it differently. Wow. The 4.4 lb. bag of masa brosa that I bought will be interesting to learn about (it is just called masa brosa, packaged in Mexico by MASABROSA LLC. and sold at Safeway). I'm hoping since Mexico uses a lot of corn products that maybe this plant only processes corn... Even if it ends up that my friend can

0

Share this post


Link to post
Share on other sites

Is a Pyrex baking dish safe? I have one of those, though I would have probably used my Teflon coated pan if you hadn't warned me.

Bonnie

I've found that Pyrex or CorningWare is very easy to get clean. Years ago I actually used oven cleaner (like Easy-Off) on some Pyrex. Glass is so much easier to get clean than metal.

0

Share this post


Link to post
Share on other sites

Finding no definite information online, I tested a bag of Masa Brosa Harina de Mais using a GlutenTox test kit.  At a sensitivity of 20 ppm, my sample showed no gluten. Obviously, I can't know if there is batch to batch variation or a possibility that the company might operate multiple facilities. Mine was purchased Feb, 2013, in Rockville, MD.

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
      106,452
    • Total Posts
      930,631
  • Member Statistics

    • Total Members
      63,873
    • Most Online
      3,093

    Newest Member
    Diane49
    Joined
  • Popular Now

  • Topics

  • Posts

    • Hello I was diagnosed Dec 15 of last year and went totally gluten-free the next day. I actually got worse before I got better - it's a steep learning curve - but now, 4 1/2 months later I'm finally seeing improvement.  Hang in there. 
    • Called my GI doctor today to make sure he is going to look at my small intestine and do biopsy for Celiac for my EGD and he is. Thanks for the tip everyone about have to start eating gluten again. The office told me to break my gluten free diet and start eating gluten everyday until my EGD. Here's to being miserable again for a few weeks 🍻🍞😩
    • I can completely relate! The horrible mental effects that I have been living with for years is the absolute worst side effect of eating gluten, HANDS DOWN. Worse than the endless tummy aches, worse than the constant diarrhea, worse than the week long migraines, worse than the daily fatigue and body pain.... I honestly though there was something seriously wrong with me and hated my life because of how I felt mentally. I always felt like I was drowning, not in control of my thoughts, trapped in some unexplained misery. My head was always so cloudy, and I was mad because I always felt so slow and stupid. I would feel so lethargic and sad and empty while at the same time be raging inside, wanting to rip out of my own skin. I was mean, terrible, would snap at the people closest to me for no good reason and just felt like I hated everyone and everything. Think of how crappy you feel when you have a terrible cold and flu - I felt that crappy, but mentally. Some days were really bad, some were mild. I always thought it was because I was getting a migraine, or because I had a migraine, or because I had just overcome a migraine, because I didn't sleep well, because....always a random reason to justify why we have all these weird unrelated symptoms before we get diagnosed. I'm happy to say that I have been gluten-free for about 2 months now and though I am not symptom free, the first thing that improved was my mood. I no longer feel foggy and miserable. For the first time in years, my head is clear, I can actually think, and I feel positive and like I am in control of what's going on in my head. I don't hate the world. I don't spend every day bawled up on the corner of the couch depressed and angry. The release of these horrible symptoms is enough to never make me want to cheat, no matter what I have to miss out on. So insane how a little minuscule amount of a stupid protein can wreck such havoc. 
    • I wanted to collect some of the info on NCGI in one place so that visitors who test negative but may still have an issue with gluten can be directed there. I'll add to this post as I find new links, but feel free to add or contribute anything you think may be of use!  Matt ---   Useful links: An overview from Alessio Fasano, one of the world's leading researchers on celiac and gluten sensitivity: https://www.youtube.com/watch?v=VvfTV57iPUY Umberto Volta, another leading researcher in the field gives some of the latest findings about NCGI:  Presentation slides from Dr Volta's visit to Coeliac UK  - NCGS about halfway through A scholarly overview from celiac disease magazine: https://www.researchgate.net/profile/Knut_Lundin/publication/232528784_Non-celiac_Gluten_Sensitivity/links/09e415098bbe37c05b000000.pdf A good overview from a sceptical but fair perspective: https://sciencebasedmedicine.org/a-balanced-look-at-gluten-sensitivity/ Another overview: https://celiac.org/celiac-disease/understanding-celiac-disease-2/non-celiac-gluten-sensitivity-2/ University of Chicago's excellent celiac site's take: http://www.cureceliacdisease.org/category/faq-non-celiac-gluten-sensitivity/ A compelling account in the British Medical Journal from an NCGI patient: http://www.bmj.com/content/345/bmj.e7982 Here's some positive news about a potential new test: http://www.medicaldaily.com/non-celiac-gluten-insensitivity-blood-test-392850 NCGI in children:    NCGI and auto immune study: https://www.ncbi.nlm.nih.gov/pubmed/26026392 Also consider: Fodmaps: http://www.kcl.ac.uk/lsm/research/divisions/dns/projects/fodmaps/faq.aspx This Monash study: http://fodmapmonash.blogspot.co.uk/2015/03/the-truth-behind-non-celiac-gluten.html suggested some who think they're reacting to gluten should actually be reducing fodmaps Sibo: http://www.webmd.boots.com/digestive-disorders/small-intestinal-bacteria-sibo  
    • I was just diagnosed in March and I totally feel you. I'm having a hard enough time with determining which lip glosses are safe, let alone all my face products etc. I feel like this 'grey area' is the biggest annoyance with Celiac. So many foods/cosmetics I thought were safe after reading the ingredient list are actually not safe at all! One website says it's safe, one says its not. All these unfamiliar ingredients and even after googling term after term still so many grey areas!! I'm sure in time it gets easier and second nature and you learn by trial and error but holy this constant uncertainty is super annoying haha.
  • Upcoming Events