Baked Goods and Me

[TooManyHats]

You have an inquisitive mind - I can tell you do not leave any stone unturned when seeking an answer to a mystery.

It's just that there are so many things about this illness that have me banging my head against the wall. I'm really trying to understand. Some of it makes sense, but other things make no sense at all.

[mbeezie]

Sara,

The 20 ppm standard may actually be too high. People can still react at this level. Rice milk is a good example. Most brands say they are gluten free because they meet the < 20 ppm standard, but people often react to rice milk.

Mary Beth

[tex]

Tex

[TooManyHats]

Do you use a milk substitute at all? If so, what do you use?

[sarkin]

This, too makes a lot of sense (that people can react under 20ppm). I know a lot of folks with cat allergies. Some, like me, should probably vacuum more often, given the feline population here - but symptoms are very rare. Some friends can have dinner, here but might want not to lounge for hours and watch a movie on the sofas where the cats tend to lounge. And for a few, we do our best to deep-clean in advance, and remind them to come with meds/inhalers - but we understand if they have to keep their visits brief. Some can't be houseguests here - it's just not realistic to promise that we can provide a safe environment.

I think in addition to individual differences in sensitivity, one's own sensitivity depends on many things - how fatigued we are, how much our immune system has been challenged this week, what we've eaten!!! - and many factors over which we have little control, and may be unaware.

I am finding all this new (to me) information very helpful - thanks.

Sara

[mbeezie]

I've tried them all since getting sick: rice, almond, hazelnut, hemp, coconut, and coconut milk beverage. Currently we only use coconut milk (canned) or coconut milk beverage. I like the coconut milk beverage and tolerate it fine, but beware there are some additives. They also make a coffee creamer that i tried once but found it a bit cloying.

Mary Beth

[TooManyHats]

Can you please list brands that you use? I may be able to order them online. Thank you so much Mary Beth, you're a wealth of information.

[Polly]

I have never found a commercial substitute milk that I could tolerate. But I haven't yet tried a pure coconut milk - am planning to do so soon. I do know that I cannot tolerate guar gum, which seems to be in most coconut milks. I also drink coffee black.

Polly

[mbeezie]

So Delicious and Silk make coconut milk beverages.

If you are looking for pure coconut milk, try these: Trader Joe's Light Coconut Milk, Carib Creamy Coconut Milk, Let's Do Organic Coconut Cream -- distributed by Edwards & Sons Trading Company. Other brands most likely have additives like guar gum.

Mary Beth

[Gloria]

Do you use a milk substitute at all? If so, what do you use?

I have used commercial milk substitutes (Hemp, Rice Dream, Almond Dream, Silk Almond) in the past and I usually have a carton on hand. However I like the taste of homemade almond milk the best. It is pure, without sugar, and very creamy without the aftertaste that the commercial ones have. I have to admit that it's time-consuming. I put the almonds in the fridge the night before to soak. I blanch them the next morning and also heat the water to kill any bacteria. The longest procedure is straining the milk. I stack two identical strainers, the top one lined with four layers of tulle and the bottom lined with pellon. I press as much milk as I can out of each with a wooden spoon and use the pulp for baking. It takes about an hour for about 50 oz. of milk. This lasts a week. I don't drink it, but use it in baking, cereal and puddings. The taste difference is worth it to me.

I also make my own rice milk. It is so easy when you use white rice. Again, I don't drink it, but use it in baking, cereals and puddings. When I was working, I'd make rice milk using brown rice on Saturdays for the entire week. I drank it at that time. I didn't try making almond milk until I retired.

Both recipes are in Dee's Kitchen if you're interested.

Gloria

[Gloria]

Sampling also was not large enough to make any inferences on the specific grains, flours, and seeds more or less likely to be contaminated.

The following products contained above the limit of quantification for gluten:

Product/Mean ppm
Millet flour/305
Millet flour/327
Millet grain/14
Millet grain/25
White rice flour/8.5
Buckwheat flour/65
Sorghum flour/234
Soy flour/2,925
Soy flour/92

The following products tested below the limit of quantification for gluten: basmati rice; long grain brown rice; enriched corn meal; instant polenta; 1 sample of rice flour; hulled buckwheat; buckwheat groats; amaranth flour; flax seed; and amaranth seed.

This is a very interesting study. I tested OK on all grains tested via the MRT testing except for Oats, which were moderately reactive. My personal testing with oats gave me a reaction also, but I have reacted to millet, amaranth, buckwheat and wheat. I don't think the reason is because of cross contamination.

I have ground my own millet, amaranth, buckwheat, brown rice, and quinoa flours and don't have a lot of experience with purchasing them as flours. I presently purchase white rice and white corn flours processed by SWAD and I don't have problems with either. I'm pretty certain that Nu World only processes amaranth, but I have no idea about the other grains. It's something I could research as I prepare the GF flour mixture information.

If you're concerned about contamination, it probably would be best to grind your own flours. It's pretty easy to spot any stray grains as you're spooning millet, amaranth, and quinoa because they are so small. However, some contamination can occur in your own grinder as you switch from one grain/seed to another. I haven't noticed any residual problems from grinding millet, amaranth and buckwheat in my grinder even though I no longer tolerate them.

Gloria

[Kari]

Well, I have finally taken the time to read this entire very interesting thread. I have been absent from these boards quite a bit lately, as my SO and I have been in the mountains. We will also head for the hills next week, but I will try to read posts, so as not to have too much to catch up with when my life returns to normal again.

This morning I made my "garbanzo biscuits", which are Linda's oil biscuits made with garbanzo flour. I love them, and they have become my "bread". I don't seem to have issues with legumes (go figure), so I find I can eat the various beans. I know you strict paleo people out there stay away from legumes, but it might be worth a try to do the biscuits with a legume flour, rather than a grain and see what happens. I haven't figured out whether these biscuits are in reality awful, and I'm just desperate to have anything baked :). My taste buds have changed so much over the last few months, that I'm not sure I recognize them any more:).

Sara - I hear you about writing - it has always helped me as a way to "clear my head". I have been journaling all my life - not on a steady basis, but as a tool to help me through "rough patches".

Gloria - you continue to impress and inspire me with your expertise in the kitchen. I'm finding that MC management is slowly changing me to be more comfortable in my own kitchen and get enjoyment from my cooking experiences, but I'm still far from where you seem to dwell :). I used to love to bake as a youngster, and as I heal more and can tolerate more foods, I hope to pursue baking again. For now, it's limited to biscuits for me, and GF banana bread for my son and family ........

Love and good health to all of you,
Kari

[mbeezie]

I haven't figured out whether these biscuits are in reality awful, and I'm just desperate to have anything baked :).

I've often had that same thought about things I now enjoy!!

Love,

Mary Beth

[Polly]

HAHAHAHAHAHA, know that thought well!

Love,

Polly