Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Recall Of Bob's Red Mill Brand Sweet White Sorghum Flour


JosieToo

Recommended Posts

JosieToo Explorer

Recall in Canada

 

Open Original Shared Link


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



w8in4dave Community Regular

Wow!!!  That sucks!!

love2travel Mentor

I will go through all my flours in the freezer to see whether I have this. I use sorghum regularly but rarely do I use BRM.

Thanks for posting!

GFM Apprentice

I emailed Bob's Red Mill about the recall.  Here was the response.

 

"On Tuesday, September 10, 2013, the Canadian Food Inspection Agency reported that a random test of Bob's Red Mill Sweet White Sorghum Flour (623 g / Lot 150772 / Sell By: 11/07/2014 / UPC: 0 33978 30642 5) was found to contain 32 parts per million of undeclared gluten. The product was tested for gluten to the company's 20 parts per million standard for all Gluten Free products in its in-house laboratory before, during and after production.  At each point in the process the product was found to be well below the Canadian Food Inspection Agency's standard, which is also a maximum of 20 parts per million.

 

When the Canadian Food Inspection Agency reported its findings, Bob's Red Mill was very surprised and immediately had samples from the same lot tested both internally and by an accredited 3rd party laboratory. Both tests showed the product to be below 20 parts per million. Despite those confirmations of the gluten free status of the lot of Sweet White Sorghum Flour in question, Bob's Red Mill has opted to voluntarily withdraw all retail packages of the product from Canadian sources to preserve peace of mind of our loyal, gluten free customers.

 

We have requested that the CFIA retest their sample for accuracy since our tests on this specific lot confirm that it is gluten free per the 20 parts per million standard. The Gluten Free Sorghum Flour we sell to Canada is the same as the US product. 

 

Regards,

 

Yvonne Fyan

Customer Service Manager

Bob's Red Mill Natural Foods

Ph# 971 206 2217"

Archived

This topic is now archived and is closed to further replies.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      128,733
    • Most Online (within 30 mins)
      7,748

    Wendy1
    Newest Member
    Wendy1
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.1k
    • Total Posts
      71.2k

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Theresa2407
      Yes it is.  So I try to buy block only, but still watch for it.
    • Scott Adams
      I believe it is also commonly used in pre-grated parmesan cheeses, like Kraft's.
    • VinnieVan
      Thank you so much! This is helpful, just to know. Over the years, I’ve seen the scope and understanding of the disease broaden. In some ways, I think it’s remarkable a doctor in Oregon way back then could diagnose a baby he’d never met so quickly. I wish I’d asked more questions!! 
    • Theresa2407
      Yes mostly found on RX pill capsules and store bought shredded cheese are the worst for me.
    • Scott Adams
      Yes, in the mid-20th century, including the 1950s, some doctors and researchers referred to celiac disease as a condition primarily affecting people of European, particularly Northern European, descent. The term "Anglo-Saxon disease" was sometimes used in medical literature and discussions to describe celiac disease, based on the observation that it appeared to be more prevalent among people of Anglo-Saxon ancestry compared to other populations. This terminology stemmed from early epidemiological studies suggesting that celiac disease was more common in individuals of Northern European descent, while being less frequently diagnosed in other ethnic groups. However, this was likely due to differences in genetic predisposition (such as the prevalence of HLA-DQ2 and HLA-DQ8 genes), dietary habits, and diagnostic awareness rather than an absolute racial or ethnic exclusivity. While the term "Anglo-Saxon disease" is outdated and no longer used, historical references to it can be found in older medical texts and discussions about the geographic and genetic distribution of celiac disease. 
×
×
  • Create New...