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

Alternative Grain Easiest On Digestion?


sreese68

Recommended Posts

sreese68 Enthusiast

I have this growing suspicion that I'm now starting to be intolerant of white rice. Sigh


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



Celiac.com Sponsor (A8-M):



mushroom Proficient

I handle teff and buckwheat just fine, but not amaranth or quinoa. But of course we are all different. I don't do corn either (except for cornstarch).

ravenwoodglass Mentor

Buckwheat is my go to especially if I have been glutened. I like that it has a decent amount of protein and for me is easy to digest. Don't know if that will be the case for you.

cahill Collaborator

I do not tolerate amaranth or quinoa.I get chest pain/presser in the center of my chest when I consume amaranth. Quinoa upsets my system no matter how well I rinse it first.

I have not tried buckwheat but it sounds like something I may consider trying :)

Skylark Collaborator

I find teff pretty mild and easy to digest.

mushroom Proficient

Another grain you might consider is sorghum - it seems fairly widely accepted. :)

Takala Enthusiast

You can make nut meals in the blender, and use that for a grain substitute for part of the mixture. I get quizzical looks sometimes from store cashiers when I buy several multiple pound bags of almonds at once, until I say it's for replacing wheat when I bake, then they go "oh, cool !"

There is also coconut flour.

Buckwheat has surprised me. I grind the toasted kasha kernels in a coffee grinder, tastes better to me that way.

I mix amaranth and sorghum together and put it in a big ziplock bag as a sort of "basic mix." It's not that I'm thrilled with how amaranth tastes, as much as it is high protein and gluten free baked goods tend to last longer without spoiling when there is some in it.

There is millet flour.

Teff is good.

I'm not sure of my quinoa status.

I'm not good with there being more than very little flaxmeal in anything, and I really do not like it, either.

I put garbanzo flour in some things. I also put cider vinegar, cumin, molasses, agave, cinnamon, etc in it. Garbanzo bean with acidic vinegar, cumin, sweet and salt is more palatable than just bean flour. (playing with it in the kitchen, adding water and flavors to it) Garbanzo flour and potato starch and buckwheat make great pancakes. You can add a forth type of flour mixture to this and make a bread type mixture close to whole wheat.

I can do cornstarch if I want to. I continue to be frustrated that I've reacted to supposedly gluten free cornmeal mixes, as I can eat actual corn, cornstarch, tortillas, and polenta. Freaking production processes somewhere, everywhere, are really screwed up with cc.

Don't forget, there are such things mail order available such as pea flour, navy bean flour, sweet potato flour.


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



Celiac.com Sponsor (A8-M):



sreese68 Enthusiast

Thanks for everyone's replies! I think I'll try buckwheat first since I have some buckwheat cereal at home. I tried it once, but I had reacted to another food so close to it, I wasn't sure if the buckwheat worked for me or not. This was before I knew to try one food for a few days and wait a week before trying another. I think Teff will be my second new grain to try.

Unfortunately, I have to wait before trying anything. I have just started a new multivitamin a couple of days ago, and I'm not sure if I'm feeling off due to it or due to an impending stomach bug! Two of my kids came down with it yesterday. The other two are awfully tired and not hungry today, so we'll see...

T.H. Community Regular

Couple quick questions:

1. Do you react to oats or legumes, do you know?

2. What brand of rice did you use? If you were using Lundberg, they have oats and vetch (a legume) as a cover crop, and so if you are an oat sensitive celiac or have problems with legumes, that could have been an issue.

3. Do you know if you have any problems with the grass family specifically? If you do, the buckwheat, quinoa, or amaranth might be a good choice, as they are not related to the grass family and so are not officially grains. Quinoa and amaranth are full proteins, high in iron.

I had an easier time digesting amaranth - it makes a porridge, basically. I really, really disliked the texture, but it went down easy, anyway, when I could still eat it.

4. Do you know if you are very sensitive to gluten, by any chance? I am super sensitive and had a big problem finding any grains that weren't contaminated enough to make me ill. If you think it could be an issue, teff from teff co. and bulk quinoa from Ancient Harvest were pretty clean, gluten-wise (had to order these on-line). The smaller boxes of quinoa from Ancient Harvest are packaged in a different facility and had more of a cc risk than the bulk, which was packaged in Bolivia.

So sorry it's been hard to introduce food! Much sympathy - went that route, still going through it, and oh yeah, it's a pain!

Oh, one last thought - have you tried corn masa? It's processed corn ground up into meal, essentially, but it's processed so that it is more easily digestible than corn meal, so that might be better to try than straight cornmeal. Maseca brand is supposed to be pretty clean, last I heard, but that might be worth checking. And if you're going overseas, I wonder if corn would be more readily available as a grain?

sreese68 Enthusiast
  On 8/7/2011 at 3:19 AM, T.H. said:

Couple quick questions:

1. Do you react to oats or legumes, do you know?

2. What brand of rice did you use? If you were using Lundberg, they have oats and vetch (a legume) as a cover crop, and so if you are an oat sensitive celiac or have problems with legumes, that could have been an issue.

3. Do you know if you have any problems with the grass family specifically? If you do, the buckwheat, quinoa, or amaranth might be a good choice, as they are not related to the grass family and so are not officially grains. Quinoa and amaranth are full proteins, high in iron.

I had an easier time digesting amaranth - it makes a porridge, basically. I really, really disliked the texture, but it went down easy, anyway, when I could still eat it.

4. Do you know if you are very sensitive to gluten, by any chance? I am super sensitive and had a big problem finding any grains that weren't contaminated enough to make me ill. If you think it could be an issue, teff from teff co. and bulk quinoa from Ancient Harvest were pretty clean, gluten-wise (had to order these on-line). The smaller boxes of quinoa from Ancient Harvest are packaged in a different facility and had more of a cc risk than the bulk, which was packaged in Bolivia.

So sorry it's been hard to introduce food! Much sympathy - went that route, still going through it, and oh yeah, it's a pain!

Oh, one last thought - have you tried corn masa? It's processed corn ground up into meal, essentially, but it's processed so that it is more easily digestible than corn meal, so that might be better to try than straight cornmeal. Maseca brand is supposed to be pretty clean, last I heard, but that might be worth checking. And if you're going overseas, I wonder if corn would be more readily available as a grain?

1. I don't know if I react to oats or legumes. OK, I can eat peanuts, but I don't know about beans. I haven't tried oats or beans yet.

2. I was eating Riceland rice. My non-gluten intolerances give me different reactions than my gluten reaction. My gluten reactions are neurological in nature. The non-gluten foods that bother me give me intestinal/abdominal pain and constipation. I don't think my reaction to rice is from cc since I didn't have any neuro issues with it.

3. I don't know if I react to the grass family since I'm not 100% sure what all falls in that category. :) I believe sugar does? I know I do fine with white sugar and evaporated cane juice.

4. Thanks for the advice on where to buy Teff and Quinoa! I had purchased Teff from Bobs Red Mill awhile ago, but I haven't used it since I don't know if I react to oats, and I've read their gluten-free products get cc from oats.

About sensitivity: I got glutened once from my daughter touching the top of my drink after touching animal feed. And I suspect I've gotten very mildly glutened walking by the wheat flours at the grocery store a couple of times - the second time I could smell it in the air. I held my breath, but it was too late. I seem to do fine with corn tortillas that are made in a plant that also makes flour tortillas. The corn tortillas are on dedicated lines. So I think this makes me quite sensitive, but not very sensitive???

I should try corn masa. I live in Texas, so it's easy to find here.

We're going to London, and we're renting a flat. I plan on packing non-perishables that I don't know if I can easily find there and buying perishables there.

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      128,822
    • Most Online (within 30 mins)
      7,748

    debya56
    Newest Member
    debya56
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.1k
    • Total Posts
      71.3k

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • kim91380
      @trents, this was a first for him.  He has been suffering from constipation and abdominal pain for years.  I finally got the doc to test for Celiac since I heard about it from another friend.  Just got his lab results back!  This is all new to me.  I have a lot of learning to do!
    • trents
      Welcome to the forum, @kim91380! A little education perhaps is in order here. I hope you aren't offended. The tests don't measure blood levels of gluten but the blood levels of the antibodies produced by the immune system as it attacks the gluten that comes in contact with the cells that line the small bowel. So, as we eliminate gluten from the diet, the levels of the antibodies begins to drop. New antibody production ceases very quickly upon discontinuing gluten consumption but it can take awhile for the body to eliminate those already in circulation, probably several weeks to see much of a noticeable drop. And unless all gluten has been removed from the diet, the antibody drop...
    • kim91380
      My 8-year-old son just got his blood results back and his TTG level is 20.3.  In general, how long does it take to get the gluten out of their system completely?
    • Scott Adams
      We made our kids' lunches throughout elementary school, and a good part of high school, but my daughter ended up straying from the diet in high school due to peer pressure. I think you brought up something interesting, and that is that some kids get mistakenly diagnosed with eating disorders, when they actually may have celiac disease or some other food intolerance or allergy. It's not just kids, adults are often dismissed by doctors and suspected of having mental or emotional issues, rather than celiac disease. We've seen it all on this forum--tons of people are prescribed antidepressants or antianxiety meds when they describe their many, seemingly unrelated symptoms to their doctors.
    • Scott Adams
      It's understandable to be concerned about the unit change between your child's test results. TTG-IgA can be reported in different units (U/mL or kIU/L), and some labs use a conversion where 1 U/mL equals approximately 1 kIU/L. However, since reference ranges and assay methods vary by lab, it's best to confirm with them directly. Ask the lab or your doctor to clarify whether the new result is truly higher or if it’s just a reporting difference. This will help avoid confusion before the endoscopy. Hope you get clear answers soon! Let us know.
×
×
  • Create New...