Jasmina

Okay, I'll do that! It's a bit confusing because I feel like I haven't had reactions to other foods I've been eating, but maybe I just haven't been noticing from eating smaller amounts or something. I'll keep the xanthan gum in mind too. Thank you so much!

Thank you! I've tried three different ones so far, and have had a reaction to all 3. Here are the ingredients for each of them: Water, Brown Rice Flour, Tapioca Starch, Tapioca Syrup, Whole Grain Sorghum Flour, Xanthan Gum, Contains 2% or less of Each of The Following: Whole Eggs, Extra Virgin Olive Oil, Salt, Cultured Rice Flour, Calcium Propionate...

Hello! I've been gluten-free since a diagnosis about a month ago, and I'm starting to notice that eating gluten-free breads at lunch is making my mouth burn. I don't really see anything getting puffy or red, but my gums and throat start feeling a hot sensation when I specifically eat the bread. Unless I'm missing something, Google hasn't been much help. Does...