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

Brown Rice Flour Vs Rice


julissa

Recommended Posts

julissa Explorer

I have a question I hope someone can help me with. after my diagnosis I had food allergy testing and was tested for many things, rice was one of them, which showed no allergic reaction. (dairy and soy showed allergic).  I have eaten rice a few times with no issues.

 

now I see I am reacting to brown rice flour, it took me a while to figure this one out, but I am absolutely sure of this.

 

I haven't eaten rice lately just out of fear.

 

I am just wondering if anyone has any insight for me on this reaction to brown rice flour. this is annoying as it is many gluten-free products like bread, crackers, etc.

 

thanks in advance.

 

 


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



Celiac.com Sponsor (A8-M):



shadowicewolf Proficient

i know that sometimes flour can be cc'd. bobs red mill rice flour is made in a facility that processes soy.

julissa Explorer

thanks, I usually won't buy things that say they are made in a facility that processes soy, but I just checked a container of Gillian's  breadcrumbs and it doesn't say anything about soy, just dedicated to gluten free.

 

hmm, I guess you don't really know about facilities. I also wasn't able to handle the gluten-free chex cereals, and a bunch of other things.

shadowicewolf Proficient

thanks, I usually won't buy things that say they are made in a facility that processes soy, but I just checked a container of Gillian's  breadcrumbs and it doesn't say anything about soy, just dedicated to gluten free.

 

hmm, I guess you don't really know about facilities. I also wasn't able to handle the gluten-free chex cereals, and a bunch of other things.

Chex has vitamins that are derived from soy from what i've heard.

Pegleg84 Collaborator

I also have trouble with brown rice, usually just whole brown rice (too much fibre for my poor gut to handle, likely). Usually in flour form its fine, but it does bother me on occasion. White rice is no problem as long as I don't eat too much at once. I don't have a know allergy or intolerance, it's just something my body doesn't always like to process.

 

I am soy intolerant though, so there's always the fear of soy cc. i also try not to get things made in the same facility as soy, but that's not always stated.

However, if you have a soy intolerance, that's something to watch for.

 

Good to know about the Bob's red mill. I use a lot of their products but have never had problems.

Archived

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

  • Get Celiac.com Updates:
    Support Celiac.com:
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - Sicilygirl replied to Sicilygirl's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      12

      Enegy level extremely low

    2. - trents replied to SamClaire's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      3

      How long can symptoms take to appear?

    3. - SamClaire replied to SamClaire's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      3

      How long can symptoms take to appear?

    4. - trents replied to SamClaire's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      3

      How long can symptoms take to appear?

    5. - SamClaire posted a topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      3

      How long can symptoms take to appear?


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      127,521
    • Most Online (within 30 mins)
      7,748

    Polycarp
    Newest Member
    Polycarp
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.2k

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Sicilygirl
      Hello Scott, I did lose weight at the beginning of diagnosis and I know that it will take time to put on the weight I did lose. I think I have no appetite because this has been a roller coaster of emotions and a Big change on my body and its out of whack mentally and pysically. I think I am just depressed to be honest.  
    • trents
      It's easy to forget that it's not only the concentration of gluten in a given food item that's significant but also the total amount of gluten we consume over a period of time. This thing and that thing may meet the gluten-free requirement of not exceeding 20 ppm but if we eat enough of those things in a reasonably short amount of time it can have a cumulative effect because our bodies aren't given enough time to clear the gluten we have already consumed. Just curious. Did you know the fries were wheat breaded when you ate them?
    • SamClaire
      Hi! I try to steer clear of dairy and I cut out oats at the same time I did gluten products. It may be that something I had recently that was labeled as gluten-free contained oats. I am just so confused as to why I didn’t react when I know I ate wheat flour (breaded fries) but then reacted to something else 9 days later. Maybe you’re right and that it was the accumulation of things. 
    • trents
      Welcome to the forum, @SamClaire! I am reasonably sure that after 9 days any danger of a single gluten exposure reaction would have been long gone. If in fact the reaction you are speaking of is due to gluten, it is more likely a cumulative effect of small amounts of gluten having crept into your diet over time. Perhaps some food product you have been using that was once gluten free is no more. Companies can and do change their formulations over time so it may be wise to take inventory of what is in your cupboard and what your are purchasing and check closely the ingredient labels and the allergen statements. It is also possible that the reaction you mention is caused by something else that resembles a gluten reaction. Are you still consuming oats and dairy?
    • SamClaire
      Hi, I’m brand new to this website but I was diagnosed 14 years ago. I am just now getting over a particularly bad flare up that lasted a full 7 days. I’ve been trying to figure out what caused it and all I can think of is I know I accidentally ate gluten (specifically wheat flour) 9 days before my symptoms started. Could it have taken 9 days for my symptoms to start? I can’t think of any other culprit it could’ve been. Thank you!
×
×
  • Create New...