Allergen-free, Gluten-Free Snacks are Still a Goldmine

What about celiacs diagnosed so late our leaky guts prohibit almost everything?  PLEASE stop adding flax and chia to everything!!  Some of us can have rice, buckwheat, gluten-free oats, and... That's it.

And please will SOMEone cater to the corn-allergic celiacs out here?  99% of the gluten-free products on the market are corn-taminated with cornstarch, maltodextrin, citric acid (grown with mold on corn), or xantham gum ("Xanthan gum  is derived from sugar... [that] can come from...wheat, corn, soy, and dairy.  People with severe allergies...may need to avoid...xanthan gum unless they can determine what source the xanthan gum came from.")

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Even if one isn't corn-allergic, corn is a resource-intensive, land-abusive, and heavily-subsidized crop. To use it for anything other than direct human consumption may now be environmentally and economically suspect.

6 hours ago, Guest Outlier Babe said:

What about celiacs diagnosed so late our leaky guts prohibit almost everything?  PLEASE stop adding flax and chia to everything!!  Some of us can have rice, buckwheat, gluten-free oats, and... That's it.

And please will SOMEone cater to the corn-allergic celiacs out here?  99% of the gluten-free products on the market are corn-taminated with cornstarch, maltodextrin, citric acid (grown with mold on corn), or xantham gum ("Xanthan gum  is derived from sugar... [that] can come from...wheat, corn, soy, and dairy.  People with severe allergies...may need to avoid...xanthan gum unless they can determine what source the xanthan gum came from.")

(Open Original Shared Link )

Even if one isn't corn-allergic, corn is a resource-intensive, land-abusive, and heavily-subsidized crop. To use it for anything other than direct human consumption may now be environmentally and economically suspect.

 

Yeah my corn allergy is annoying, luckily I find some products are processed to remove the proteins (Erythritol) and stuff is hit and miss. Citric acid and Xantham gum from Beets by example does not make me sick, but you honestly have to research, call, email like crazy to find this stuff out. Maltodextrin is annoying, as I they sometimes remove the proteins sometimes not.....and I fail to understand why the potato, rice, or even the tapioca ones are not used more often being more hypoallergenic.

Personally I have no issues with flax/chia thank god, but I have corn and whey allergies and a whole list of intolerance issues and circumstances to how foods need to be cooked or prepped to ease digestion. Heck I even react mildly to any kind of oats (10% of celiacs do)

You might try Mikey's for pizza and English muffins (their breads have flax but the rest is safe), and Julian Bakery For Breads. I personally like Califlour Foods for pizza but they use other seeds you mentioned.