Guest guest Posted February 7, 2006 Report Posted February 7, 2006 I have never heard of anyone having a negative reaction to xanthan gum, although I have heard that guar gum in lg. quantities may cause, er, certain bathroom issues. *delicate cough* What flour mixes did you use, and what brand? I would suspect the flours, if anything.Of course it's always possible that you had a mysterious stomach bug or something weird like food poisoning. You never know. > > I have a question. I wrote about the banana bread I made the other day. It > was very good...HOWEVER, I got VERY ill shortly after eating it! > I used several flours that had NEVER been opened before! I also used xantham > gum, also never opened. I have had xantham gum many times, but never used > it in my own recipes. Quote
Guest guest Posted February 7, 2006 Report Posted February 7, 2006 How long have you been gluten free? Do you still have wooden spoons or a wooden cutting board around that may have cracks and crevices with gluten in them? Also, did you use a baking spray to coat the pan? I've seen at the store that they now have some with flour in them to keep baked goods from sticking. Did you use a bean flour such as GarbFava flour that you aren't used to? Some times the bean flours take a little time for your body to get used to. It may have simply been gas from beans. Good luck -Schuyler > > I have a question. I wrote about the banana bread I made the other day. It > was very good...HOWEVER, I got VERY ill shortly after eating it! > I used several flours that had NEVER been opened before! I also used xantham > gum, also never opened. I have had xantham gum many times, but never used > it in my own recipes. > > I had eaten gluten free ALL day long, from home, and stuff I usually eat! > The only thing different was the banana bread (no nuts)..and I got so bloated > and gassy. As a matter of fact, it kept me up most of the night...and of > course in the morning I was in the bathroom much to often. It 'almost' felt > like a gluten reaction...but not quite. It also went away after I spent some > time in the bathroom... > > I have not eaten ANY more of the bread today, and been fine. I am somewhat > tempted to try it again (it was yummy!) and see if I get sick...and if I do, > it will be fairly easy to determine what is really the culprit. > > Does anyone have any thoughts or suggestions in regard to this? > > > Quote
Guest guest Posted February 8, 2006 Report Posted February 8, 2006 Hi there, I made banana bread too last weekend, the recipe from the files here w/ 3 bananas was moist and creamy and delicious. I am so sorry you got ill -- how terrible. I was told by our very knowledgable Health Food Store worker (she speaks at the local Celiac Support grou from time to time) that some of the non-gluten grain flours by certain manufacturers are not certified Gluten Free. Of course, there is no offical Gluten Free definition, so that statement has to be interpreted by each individual. So, were the flours you used labeled Gluten Free or where they just not from gluten grains? My little boy does not eat much, so I make a lot of things that he never touches -- so I just don't know if the flours are truly Gluten Free or not. In the beginning, I didn't think too much about what the woman at the HFS said, but now realizing he has had reactions to very, very, very small amounts, I will have to pay more attention and be sure the flours I buy state Gluten Free. I'm going to be purchasing a grain mill for my KA mixer, actually I asked my husband to get it for me for my birthday next month. I found a supplier of all different types of rice in bulk cheap, cheap, cheap compared to the little bags of flour at the HFS. I can not mill tapioca pearl w this mill, but I can do just about everything else. It makes sense to me since my little boy is 3 1/2 and I'll be baking GF for many, many, many years to come. HTH resolve the 'where'd I get sick issue' Rejoyce Winchester, VA > > I have a question. I wrote about the banana bread I made the other day. It > was very good...HOWEVER, I got VERY ill shortly after eating it! > I used several flours that had NEVER been opened before! I also used xantham > gum, also never opened. I have had xantham gum many times, but never used > it in my own recipes. > > I had eaten gluten free ALL day long, from home, and stuff I usually eat! > The only thing different was the banana bread (no nuts)..and I got so bloated > and gassy. As a matter of fact, it kept me up most of the night...and of > course in the morning I was in the bathroom much to often. It 'almost' felt > like a gluten reaction...but not quite. It also went away after I spent some > time in the bathroom... > > I have not eaten ANY more of the bread today, and been fine. I am somewhat > tempted to try it again (it was yummy!) and see if I get sick...and if I do, > it will be fairly easy to determine what is really the culprit. > > Does anyone have any thoughts or suggestions in regard to this? > > > Quote
Guest guest Posted February 8, 2006 Report Posted February 8, 2006 I remember reading somewhere - I think glutenfreegoddess.blogspot.com - about someone who couldn't tolerate the gums used in baked goods. She said she has to look for mixes that do not contain them. So you might be onto something there. Quote
Guest guest Posted February 9, 2006 Report Posted February 9, 2006 In a message dated 2/8/2006 8:23:44 AM Eastern Standard Time, SillyYaks writes: What flour mixes did you use, and what brand? I would suspect the flours, if anything.Of course it's always possible that you had a mysterious stomach bug or something weird like food poisoning. You never know. **I used Kinnikinnicks All Purpose mix. I felt fine yesterday...and have the same symptoms again today (late afternoon until now, 1 AM.) I had three slices of the bread this afternoon. So I KNOW it is something related to the bread. It just seems a bit different than an actual gluten reaction. Although it does seem sort of like an allergy or something....it is more than 'beans' type of gas. How long have you been gluten free? Do you still have wooden spoons or a wooden cutting board around that may have cracks and crevices with gluten in them? Also, did you use a baking spray to coat the pan? I've seen at the store that they now have some with flour in them to keep baked goods from sticking. Did you use a bean flour such as GarbFava flour that you aren't used to? Some times the bean flours take a little time for your body to get used to. It may have simply been gas from beans. Good luck -Schuyler ** I have been gluten free for over 7 months (other than accidental.) I do not use wooden spoons or a cutting board. I use glass pans/cutting board and mixing bowls. The cooking spray it gluten free and I have used the same can for months now with no problems. As mentioned above, I used the Kinnikinnick All Purpose mix....I threw the bag away...so I don;t have the ingredient list with me right now. I just looked it up and here is the ingredient list. Ingredients - White Rice Flour, Tapioca Starch, Potato Starch, Sugar, Inulin, Fructooligosaccharide, Glucono Delta Lactone, Dextrose, Whole Egg Powder, Sodium Bicarbonate, Egg White Powder, Pea Fibre, Rice Bran Extract, Sodium Carboxy Methylcellulose, Pea Protein, Salt, Fructose Does anyone know if there is anything in there that I could be allergic to? Grrr...I was so bummed, I missed doing a couple things I really enjoy today, due to the distress. I am absolutely flabbergasted about this. For the record though, it was DELICIOUS! Don't forget to use a bit of GF vanilla! Quote
Guest guest Posted February 9, 2006 Report Posted February 9, 2006 Your reactions sounds just like what happens to the celiacs at our house if we eat anything containing INULIN. **Supposedly** it is harmless dietary fiber - NOT!! We get cramping, diarrhea and nausea from it. Of course, it also possible you are allergic to someting more obscure like pea fiber or Methylcellulose. But my vote is the inulin. Maureen > > In a message dated 2/8/2006 8:23:44 AM Eastern Standard Time, > SillyYaks writes: Ingredients - White Rice Flour, > Tapioca Starch, Potato Starch, Sugar, Inulin, Fructooligosaccharide, Glucono Delta Lactone, Dextrose, Whole Egg Powder, Sodium Bicarbonate, Egg White Powder, Pea Fibre, Rice Bran Extract, Sodium Carboxy Methylcellulose, Pea Protein, Salt, Fructose > > Does anyone know if there is anything in there that I could be allergic to? > Grrr...I was so bummed, I missed doing a couple things I really enjoy today, > due to the distress. > > I am absolutely flabbergasted about this. For the record though, it was > DELICIOUS! Don't forget to use a bit of GF vanilla! > > > Quote
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