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

Looking For gluten-free Food Translations Into Spanish

Marie AC

By Marie AC
in Meet Up Room

Recommended Posts

Marie AC Newbie
Marie AC
Posted

Does anyone out there know how to translate these gluten-free ingredients in Spanish? I can't seem to find them in Lima.

Fava flour (Is this made from ava beans? There are a lot of these out there.)

Sorghum flour (Translation software says this is sorgo or zahina, but no one in the health food

stores knows what this is. Perhaps it goes by another name. Please help me out.

If these are not available, what can I substitute to make bean flour?

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

Celiac.com Sponsor (A8-M):


mtraezme Newbie
mtraezme
Posted
Does anyone out there know how to translate these gluten-free ingredients in Spanish? I can't seem to find them in Lima.

Fava flour (Is this made from ava beans? There are a lot of these out there.)

Sorghum flour (Translation software says this is sorgo or zahina, but no one in the health food

stores knows what this is. Perhaps it goes by another name. Please help me out.

If these are not available, what can I substitute to make bean flour?

While I don't have a direct answer to your question, I did a little searching and sorgo seems to be correct as far as the translation goes. I looked on

Open Original Shared Link

and it was listed on the right hand side if you scroll down.

Here's a link with lots more information.

Open Original Shared Link ( Open Original Shared Link )

That link goes in-depth about cereals and grains.

Here's an email address I found online of a person in Peru, I'm not sure where, who was advertising homemade gluten free breads. They might be able to help you out.

garita8@hotmail.com

I found in Mexico that a lot of people at the health food stores had never heard of a lot of things that were out of the norm. You might want to search for a celiac group in Peru or another Latin American country that could council you over email. I don't know anything about the bean flour unless you could find garbanzo bean flour there. Also, if you do online searches, be aware that sometimes you will find things under celiaca and other times under celiaco, so it's a good idea to run searches for both of those words.

I don't know if that's much help or not, but it gives you a few more links to check on.

Ezme

tom Contributor
tom
Posted
If these are not available, what can I substitute to make bean flour?

Quinoa flour is pretty versatile, or so I've heard, and should be widely available.

They also grow amaranth there, so it also may be easier to find.

Not sure how well they sub for a bean flour, if the application is particular.

Archived

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

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


  • Member Statistics

    • Total Members
      126,285
    • Most Online (within 30 mins)
      7,748
    kristine Michaelson
    Newest Member
    kristine Michaelson
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

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



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

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

      By trents · Posted

      I think most of us, when we first got our diagnosis, imagined that going gluten free would be the magic the bullet that would restore us to perfect health. We soon find out that it usually isn't quite that simple and that celiac disease has long fingers.
    • Celiacsugh
      gluten-free and continued upper left side pain after drinking wine

      By Celiacsugh · Posted

      Thanks! I still have much to learn, I'd hoped going gluten-free would be a magic bullet and I'm learning my system is still very sensitive which is overwhelming and discouraging at times. Thanks for the yogurt tip! There is comfort in knowing that this is common during early healing and I'm not alone! 
    • Celiacsugh
      gluten-free and continued upper left side pain after drinking wine

      By Celiacsugh · Posted

      Thanks so much for the response. Are you usually able to pinpoint a trigger when you get the pain again? What I didn’t share in my earlier post is that I also usually eat out on weekends (though I share celiacs/needs to be gluten-free) and I’ve also been under a lot of stress lately in my personal life. While I’m speculating that it’s the wine it could certainly be a number of things. Do you ever notice the pain more when you are stressed? Learning so much about the brain/gut connection and celiacs. Thanks, there is comfort in hearing others have experienced similar symptoms. 
    • Raquel2021
      gluten-free and continued upper left side pain after drinking wine

      By Raquel2021 · Posted

      This was my main symptom. I still get it from time to time. Also feels like a burning pain on the upper abdomen. I think the wine could definitely cause the pain to be worse. There are do many things I still can't eat.
    • trents
      Intolerance after eating certified pasta gluten free could be caused by additives & or stabilaiser added in the composition of the pasta ingredients, even in the best brands please ceck well before buyng & eating

      By trents · Posted

      Yes and this is true of gluten free ready made, processed and prepackaged foods in general. In particular, hard to digest polysaccharides are commonly used in these products that give many celiacs issues and I personally don't handle some emulsifiers well. IMO, reactions to these ingredients are often mistaken for a gluten reaction.
×
×
  • Create New...