• 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.
  • Celiac.com Sponsor:
    Celiac.com Sponsor:

What Brand Of Rice Do You Use?
0

17 posts in this topic

What do other super sensitives use for rice? I recently bought Lundberg Sweet Brown Rice. It's good but so expensive!! Also, does anyone know if Sams Club sells Lundberg?

0

Share this post


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


What do other super sensitives use for rice? I recently bought Lundberg Sweet Brown Rice. It's good but so expensive!! Also, does anyone know if Sams Club sells Lundberg?

Any main stream unseasoned grocery store rice would work.

0

Share this post


Link to post
Share on other sites

Any main stream grocery store rice would work.

Oh..whoops...I have a severe corn allergy so I have to have a corn free one so the enriched rice at the grocery store wont work. The only brown unenriched rice I have seen in my store is Mahatma and I think it's cc with corn.

0

Share this post


Link to post
Share on other sites

I think it's cc with corn.

There would not be any cross contamination in the field, due to the vast difference in the growing environments.

Is rice enriched with corn?

0

Share this post


Link to post
Share on other sites

Is corn cc washable from rice? I would think that cc might be variable from batch to batch, and if you had a washing method you trusted, it might be worthwhile just to wash the rice every time.

0

Share this post


Link to post
Share on other sites
Ads by Google:


Enriched rice is enriched with corn. The enrichment is sprayed on with corn starch. Things such as this make corn allergies really hard to live with because most of the time it is not listed on the label.

For me, with my corn reaction trying to rinse the corn off would be the same as trying to wash gluten off of something.

0

Share this post


Link to post
Share on other sites

http://www.amrice.com/6-4.cfm

Enrichment

Over 70% of the white rice consumed in the United States is enriched. Rice naturally contains thiamin, niacin, and iron. However, during the milling process, the quantities of these nutrients are reduced. To bring the nutritional value of the milled product up to that of whole grain (brown), rice is enriched with thiamin, niacin, and iron. All enriched rice is additionally fortified with folic acid. The fortification of folic acid in all enriched grain-based products became law in January 1998. Enrichment levels of these nutrients, which are specified by the U.S. Food and Drug Administration, provide for a minimum of 2 milligrams thiamin, 13 milligrams iron, 16 milligrams niacin, and 0.7 milligrams folic acid per pound of raw rice.

The enrichment mixture is applied to rice as a coating. Therefore, it is recommended that rice not be rinsed before or after cooking and not be cooked in excessive amounts of water and then drained. The enrichment and other water-soluble vitamins and minerals would be lost.

Six states have laws that require enrichment of all milled rice: Arizona, California, Connecticut, Florida, New York, and South Carolina. However, enriched rice is readily available in all states.

0

Share this post


Link to post
Share on other sites

Right, the coating they talk about is corn.

0

Share this post


Link to post
Share on other sites

So you need a company that doesn't sell any enriched products, or processes the enriched stuff in a different plant? Boy, that's a tough one.

0

Share this post


Link to post
Share on other sites

Just got this from Lundberg. I guess it's well worth the extra cost!!!

Dear Valued Consumer,

Thank you for taking the time to contact Lundberg Family Farms it is very important to us to hear from our valued consumers. We do not enrich any of our rice varieties additionally; the facility is free of corn.

Thank you,

0

Share this post


Link to post
Share on other sites

I'm in Australia so product availability seems to be different. I am sensitive due to my DH. I have tested many "enriched" products much to my skins distress.

I now stick to rice only ingredient list that are sourced from Thailand. Here in Aus we have many of these and Thailand doesn't have a history of want/need/forced introduction of wheat based ingredients. Thai rice, thai rice noodles etc have been my saviour for staple food.

All of this has been a long journey of experiment and failure. The Thai product for me (available in abundance here in Aus) had been my only starch staple I've been able to rely on apart from fresh potato.

0

Share this post


Link to post
Share on other sites

I'm in Australia so product availability seems to be different. I am sensitive due to my DH. I have tested many "enriched" products much to my skins distress.

I now stick to rice only ingredient list that are sourced from Thailand. Here in Aus we have many of these and Thailand doesn't have a history of want/need/forced introduction of wheat based ingredients. Thai rice, thai rice noodles etc have been my saviour for staple food.

All of this has been a long journey of experiment and failure. The Thai product for me (available in abundance here in Aus) had been my only starch staple I've been able to rely on apart from fresh potato.

Do you use any of the Thai rice flours? If so, what brand? How about potato starch? If I could do well with those 2 ingredients, a lot would open up for me as far as baking options. Thanks, Dave
0

Share this post


Link to post
Share on other sites

Do you use any of the Thai rice flours? If so, what brand? How about potato starch? ...

I use Rice flour from Thai World Imort & Export Co. Ltd.

In stead of potato starch I use Tapioca from the same company.

I use Glutinous Rice flour from Kridsasa Foods Co. Ltd for some desserts.

As long as it comes packet from Thailand, I don't really care about the brand, as cc in Thailand is highly unlikely.

Last April I was in Thailand, ate everywhere, so who knows which brands I've consumed. Never got glutened there.

0

Share this post


Link to post
Share on other sites

I use Lundberg.

1

Share this post


Link to post
Share on other sites

.. potato starch? If I could do well with those 2 ingredients, a lot would open up for me as far as baking options. Thanks, Dave

If you're having a hard time finding processed potato starch that works for you, it's actually really easy to make it yourself, if you're interested.

homemade potato starch

0

Share this post


Link to post
Share on other sites

I am using Lundberg now...thanks to you :)

I also can't have corn and thank you for starting this post as I was unaware of rice possibly being treated with corn. And I am intending to soon make my own rice flour and rick milk.

For rice at meals I have been using A Taste of Thai Jasmine Rice...very yummy but about $4 for a bit over a lb. of it.

I saw Lundberg for the first time yesterday at ShopRite and got some. They only had 2 kinds -- Short Grain Brown Rice @ 3.79 for 2 lb. and California White Basmati @ 4.49 for 2 lb.

Thanks again. All corn avoiding posts are appreciated as I am fairly new at this.

0

Share this post


Link to post
Share on other sites

I am using Lundberg now...thanks to you :)

I also can't have corn and thank you for starting this post as I was unaware of rice possibly being treated with corn. And I am intending to soon make my own rice flour and rick milk.

For rice at meals I have been using A Taste of Thai Jasmine Rice...very yummy but about $4 for a bit over a lb. of it.

I saw Lundberg for the first time yesterday at ShopRite and got some. They only had 2 kinds -- Short Grain Brown Rice @ 3.79 for 2 lb. and California White Basmati @ 4.49 for 2 lb.

Thanks again. All corn avoiding posts are appreciated as I am fairly new at this.

Uncle Ben's plain ol' white rice is corn free too. I had it this morning for breakfast with brown sugar and apples. It's cheap and easy to find. I called the company and they assured me that it is corn free. Lundberg is good too but it's soooo expensive. :)

0

Share this post


Link to post
Share on other sites

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
      107,026
    • Total Posts
      933,890
  • Member Statistics

    • Total Members
      64,593
    • Most Online
      3,093

    Newest Member
    Christopher Hardy
    Joined
  • Popular Now

  •  

  • Topics

  • Posts

    • Welcome!   Sorry to hear that you had been gluten free when you were tested for celiac disease.  The only way to get an official diagnosis is to do a gluten challenge under a doctor's care: http://www.cureceliacdisease.org/faq/what-is-a-gluten-challenge/ As far as recovering from a glutening?  Everyone is different.  It can take a week or months to recover.  There is no speedy way...rest, stay hydrated....  
    • 🤗.  Okay.....but what is the cause for the low ferritin?  A glutening?  When was the last time you had a celiac antibodies test or do you use DH flare-ups as a gauge?  
    • Ok... drum roll.... Cyclinglady wins! I am just anemic - ferritin is quite bad (10ng/mL), but hemoglobin still intact. Didn't get a look at the full results (Canada problems - doctors only give you the full print-off if you harass them for it), but everything else was apparently ok. I'll be downloading the full results for my file tomorrow from the lab. Not too worried about this, as I've been much more anemic in the past and managed to recover pretty quickly via supplementation. I'll be back for a second blood test in 6 weeks to check it's worked. So while this certainly answers the question of why I've been feeling so crappy for the last few months, the iodine thing still remains a bit of a mystery. I have been avoiding large hits of iodine for about a week and will probably keep at it for a few more to see what (if anything) happens. But for now... more steak and liver haha.
    • I only test positive to the DGP IgA (even in follow-up testing) and my biopsies were a Marsh Stage IIIB.  Thankfully, my GI ran the entire panel!  Most doctors prefer the good, but cheaper TTG IgA test, but it does not catch all celiacs like me.   In fact, it often does not catch young children and really old people based on a few pretty recent studies.  I would also suggest requesting the rest of the celiac panel.   Keep advocating!  😊
    • Just search for GIs in your area.   Usually doctors post biographies.  Look for someone who mentions celiac disease in his/her bio.  Then call the office to confirm.   Sacramento is a pretty big city.  If you are not successful, there is a celiac disease center at Stanford University.  
  • Upcoming Events