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

Corn Starch

annacsmom

Recommended Posts

annacsmom Apprentice
annacsmom
Posted

I have just began to do some gluten free baking and I notice that corn starch is used all the time. I just told a friend of mine and she said that corn starch is no good for you (according to her health conscious friend) Has anyone else heard about this, and if it isn't good for you, then what are the reasons?? Thanks in advance.

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

Celiac.com Sponsor (A8-M):


Guest nini
Guest nini
Posted

hmm, I hadn't heard that... I use corn starch a lot in my baking...

ArtGirl Enthusiast
ArtGirl
Posted

Certainly it's not good for you if you have a sensitivity to corn.... but generally speaking?, I've not heard this either.

Sweetfudge Community Regular
Sweetfudge
Posted

how are you supposed to store corn starch? fridge? or cupboard okay?

zansu Rookie
zansu
Posted

well, if you were looking at it from a Sugar Busters/Atkins/bad carb point of view; I would think that corn starch would be a "bad" option compared to the "healthy whole wheat" option. Of course, that opinion doesn't really apply to us...

Some of the flours like amaranth, Quinoa, and teff would be "healthy" gluten-free options. I just don't know that I would know how to use them.

Jestgar Rising Star
Jestgar
Posted

I make my own flour mixes that are about 1/3 rice flour, 1/3 potato/corn starch, and 1/3 (buckwheat, teff, amaranth, soy and a pinch of flax seed meal) in not very strict amounts.

For lighter recipes (cakes and cookies) I might mix this with tapioca and sweet rice flour, but for most stuff I like the "healthy" taste the darker flours impart.

mamaw Community Regular
mamaw
Posted

I also never heard corn starch was bad ...... I store mine in the fridge. I like argo brand because it doesn't get lumpy.....

I have alway use that to thicken gravies, I never used flour even when I could have!!!

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

Celiac.com Sponsor (A8-M):


debmidge Rising Star
debmidge
Posted

I think it could mean that corn starch is a filler and generally fillers do not have any nutriitional value, so therefore, it can be considered "no good" for you. But if you need corn starch for a thickener or to help your receipe I can't imagine that little bit being a problem for your health. I mean no one drinks down quarts of corn starch thickened gravy!

I also ascribe to the theory that perhaps what is bad for the "gluten people" is ok for gluten-free people. For instance, the gluten people can sub corn starch with wheat flour which was infused with nutrients (vitamin fortified flours). Perhaps that's what they mean : as when compared to other fillers, corn starch should not be used? Well maybe that works in the gluten world but not in gluten-free world.

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      126,299
    • Most Online (within 30 mins)
      7,748
    Lozzaka20
    Newest Member
    Lozzaka20
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      120.9k
    • Total Posts
      69.3k
  • Celiac.com Sponsor (A22):



  • Who's Online (See full list)

  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Raquel2021
      gluten-free and continued upper left side pain after drinking wine

      By Raquel2021 · Posted

      Yes stress can .make the pain worse. That being said it is taking years for my body to heal. I am not able to eat out as 98 % of restaurants do not know how to cook for celiacs.  I only eat out on special occasions. Any time I eat gluten I feel there is a tourch going through my digestive system specifically in the area you have mentioned.  Like where the deudenal is . I am very sensitive to cross contamination so any small amount of gluten makes me sick.
    • trents
      Gluten free diet - are these symptoms normal?

      By trents · Posted

      @Ems10, celiac diagnosis normally involves two steps. The first one is serum antibody testing which you may have already have had done and are waiting on the results. The second step involves and endoscopy (aka, gastroscopy) with biopsy of the small bowel lining. This second step is typically ordered if one or more antibody tests were positive, is a confirmation of the serum antibody testing and is considered the gold standard diagnostic test for celiac disease. Now hear this, you should not be eating gluten free weeks or months in advance of either kind of testing. Prematurely going on a gluten free diet can and will sabotage the results of the endoscopy/biopsy should you get a referral to a GI doc who would want to do that. Eliminating gluten from the diet causes causes inflammation to subside which allows the small bowel ling to heal such that the damage they would be looking for is no longer there.
    • Scott Adams
      Gluten free diet - are these symptoms normal?

      By Scott Adams · Posted

      Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If your symptoms go away on a gluten-free diet it would likely signal NCGS.  
    • Scott Adams
      Gluten free diet - are these symptoms normal?

      By Scott Adams · Posted

      It might make sense for you to find out if they've run a celiac disease test on you, and if not, consider planning for it.
    • Ems10
      Gluten free diet - are these symptoms normal?

      By Ems10 · Posted

      Thanks for your reply! I’m really not too sure, the doctor just took a few tubes of blood & that’s all I know 🥹
×
×
  • Create New...