• 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 What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

Ugh! What Is This. "after Taste" In Things?
0

8 posts in this topic

So..there are a couple if different places around me that have dedicated kitchens and bake gluten-free (one does dairy and potato-free, as well) items.

Place one had RAVING reviews on pizza (what its known for) so I thought I'd try a loaf of their bread (they have a deli, too) and a sugar cookie.

I haven't gotten into the bread yet, but the cookie, at initial taste was awesome...but then...as I chewed, I had a weird taste in the back if my mouth. The only way to describe it is FREEZER. It tasted like freezer.

So...another location is actually a chef at a pretty pristine country club. After contacting him, he told me he would hook me up with different samples of his things.

These included various dinner roles, buns, tarts, and a vet soft chocolate brownie.

He explained the breads need to be in the microwave for a few seconds first due to the starches, but told me the brownie was fine.

Later, I tried that brownie and although it wasn't bad, I still could taste that "freezer" thing in it. I haven't tried the other things yet, but I'm stumped.

What gives? And are all gluten-free baked things like this? I have yet to find any gluten-free item (other than naturally gluten-free) that I would go back to eating.

The brownie? It wasn't one where I would go back for "Judy one more tiny piece". Not in the slightest.

Glutino cookies: HORRIFIC

So...ok..anyway...what is this freezer taste I'm getting? I can't believe this stuff is old. The country club guy had orders waiting to be picked up!

I feel doomed that I'm going to eat celery for the rest of my life. :(

0

Share this post


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


I find that I don't like the stuff made with bean flours because of the aftertaste. I don't know that I would call it a "freezer" taste though.

1

Share this post


Link to post
Share on other sites

look for common ingredients....

1

Share this post


Link to post
Share on other sites

Amaranth and quinoa flour and bean flours (including chickpea) I find have a bitter taste and would only use them sparingly in any sweets.

Any flour can go rancid, even regular wheat flour. I think the higher content of protein in it, the quicker it will happen. Even if the product itself is fresh, maybe the flours aren't. And definitely you need a variety of flours to get a decent texture from most baked goods.

I have only had excellent gluten free brownies, ones made with rice flour and ones made with blacks beans, but both were homemade.

Are you by chance getting sugar-free items too? I know that I can't stand the aftertaste of many sweeteners, especially splenda/sucralose. That's one of the few foods I find that will always have an aftertaste versus a fairly immediate taste too.

0

Share this post


Link to post
Share on other sites

I believe what you are experiencing is a rice flour aftertaste. My DD & have have tasted many sweets made with rice flour & initially they taste good but then there was this weird aftertaste. Coconut flour is much better in sweets. Things made with coconut flour taste like the real thing: brownies, cupcakes, cookies, etc with no after taste. There are recipes for flourless cake which is very dense like a brownie but very good & also have no aftertaste.

0

Share this post


Link to post
Share on other sites
Ads by Google:


i find rice flour to be fine. Its the bean flours that do it for me.

0

Share this post


Link to post
Share on other sites

I am glad that you mentioned Glutino as tasting horrific.

I have only bought one item from them and it tasted and smelled so bad that I haven't bought anything from them since.

Their O's cereal - honey almond I think - smelled like dried piss. Me being adventurous thought maybe they'll at least taste good. I was mistaken. It tasted exactly like it smelled.

I have noticed a bit of an after taste in some gluten-free breads - almost a sour dough taste but not exactly.

The Brand EnerG makes a wonderful gluten-free bread that has the same texture and look as regular white bread and does nto need to be frozen. In Safeway where I buy them, they are on a shelf at room temperature. They make loaves, hotdog buns and hamburger buns. They tend to be a little on the dry side - kind of like french or italian bread - epsecially the bornw rice variety - but are still eatable in a sandwich. Most gluten-free breads I find you need to toast to make them sandwich worthy.

0

Share this post


Link to post
Share on other sites




Any flour can go rancid, even regular wheat flour. I think the higher content of protein in it, the quicker it will happen.

It's the fat that goes rancid. Nature has created the most incredible packaging for seeds and nuts. As long as they are whole, they will last all winter on the ground, in the mud, etc, and still be fresh and ready to germinate in the spring. As soon as you crack them open, the natural packaging is ruined and the contents are going to start to degrade. The fats oxidize which is how they go rancid.

But some fats are much more stable than others. I think white flours have the kernel removed and most of the oil with it. Whole grain flours have the natural fat in them. Non-grain flours ... who knows? I imagine the bean flours probably do have all the fat in them. Amaranth and quinoa are whole-seed (not grain) flours, so any fat that might be in those tiny little seeds is in the flour. Etc. Maybe the fats in the seeds that we use in place of flour are less stable. If so the flour, not the finished product, would have to be very fresh or that rancid taste will be in the freshest baked bread.

One thing I have become painfully aware of since learning of my celiac and the SIBO that has apparently occurred because of the gluten-damaged intestines, is that it is best if I make it myself and use the freshest and highest quality ingredients possible. I am not retired, but have a flexible schedule. I imagine that this would be very hard for someone with a 9-5 job.

I feel doomed that I'm going to eat celery for the rest of my life. :(

Also, I am fortunate to love celery and peanut butter. :-)

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
      107,370
    • Total Posts
      935,724
  • Member Statistics

    • Total Members
      65,047
    • Most Online
      3,093

    Newest Member
    pidnit
    Joined
  • Popular Now

  • Topics

  • Posts

    • I have been dealing with pain for thirty some years.  I have been diagnosed with RA (sed rate high) due to joint inflammation and nodules, OA due to xray, mri results, fibromyalgia at one point because they didn't want to tell me it was all in my head and, I have nodules on my thyroid.  Other than my sed rate being high, my blood work comes back "normal" so, other than the Methotrexate for RA, I am on no meds for pain.  I take Ibuprofen when needed.  I do not take "pain meds" because I have a low tolerance to medication and I just cant function even if I take 800mg of Ibuprofen.  Example . .. I get a cold and take children's cold medicine.  I take 1/2 the dose of a six year old and it knocks me out.  Some days the pain is so bad, I can barely walk.  My husband bought me a hot tub a few years back for my birthday and it is my go to on bad days.   I was tested for Celiac's and came back okay.  The only other blood work that comes back out of whack are MCHC, low . . . MCH, low . . . RDW, high, . . . ESR, anywhere from 20 to 85 but normally around 40ish . . . TSH, 2.0 or below.  But, the doctors say the first three are not so far out of range that we should worry about it, the ESR just means there is inflammation and the TSH is within normal range.  I have recently gone gluten, dairy, and sugar free in an effort to combat symptoms, pain and weight.  I have noticed a difference in the inflammation and in my general overall wellbeing.  I seem to be more attentive, have more energy, and not is no much pain.  My questions are:  Does anyone else have similar issues while all blood work is coming back normal?  And, any suggestions on how to introduce items back into my diet to test for reactions?  Should I start with gluten or dairy?  The sugar I can live without.  Any info would be helpful.  I look things up on the internet but end up with a bunch of pop up ads for things that are going to cure me.  Thanks in advance.  
    • There is nothing you can really do about the high antibodies.  If it is any consolation, mine have been as high.    Your TSH is too high.  The acceptable range now is around 1 to 3.  You might benefit by increasing your thyroid replacement (or starting) if you are not taking it now.  I feel best when my TSH is closer to a 1.  
    • Do you have a dental school anywhere close?  Even a couple of hour drive might be worth looking into.  See if you can talk to one of the clinical supervisors/dentists.  This would be a case they would like. Or just show up to an Emergency room at a big hospital - if its serious, they can't turn you away.  Because that is what will happen eventually.   Edit - Call up Texas A & M school of dentistry and get your butt up to Dallas!
    • Simon Levelt Organic Coffee is certified gluten free . 
    • Figured I would update on this, up to 1000mg of amoxicillin (500mg twice a day) it does nothing anymore the infection is constant, white area above the tooth, pressure and issues breathing out my right nostril some days, pressure behind my right eye, and ringing in my right ear.  Checked around as suggested still only 2 places willing to work with me (do to the infection and nature of it most will not) they charge a good amount of money and the upfront fee on payment plans is outside my ability to pay. Xray show a large black area heading up into the jaw and apparently this is the issue that has caused most to shun working on it.... I no longer have medicaid due to paper work issues. Bakery business has gone really bad this past month. I am honestly not been able to even afford fresh veggies this month and been living on canned spinach for my veggies, and eating the same meals over and over (omelettes, shakes, nut based porridge).  I am honestly just trying to ignore it and live my life the best I can with the knowledge it is going to probably kill me in the next year and there is nothing I can do about it. Just hoping some philanthropist offers to cover my medical bills or say screw it and let it kill me. I will keep posting on other topics and avoiding this one while I can and hopefully keep contributing to the community with my knowledge base, suggestions, etc in the mean time.
  • Upcoming Events