Posted by admin | Posted in Uncategorized | Posted on 28-10-2008
Tags: design, food, health, organic, shopping
Celiac hubby getting sick from Pamela’s Wheat and Gluten Free bread mix – why?
What in the world could be making him sick from that? The ingredients in it that are different from GF foods he does not react to are:
Sorghum Flour, tapioca flour (tapioca starch does not bother him), organic evaporated cane sugar, chicory root, millit flour, molasses, rice bran, sea salt, xanthium gum, and active dry yeast
I can’t, for the life of me figure out what it is about this GF bread that makes him sick when other GF products sit perfectly fine with him. I make it in a dedicated GF bread maker that has never seen gluten. We have no gluten in the house, so cross contamination (CC) is not possible.
Help is greatly appreciated.
also, Pamela’s is a dedicated GF facility w/dedicated equpiment
The chicory root could be the problem. I have Celiac disease and I react strongly to millet flour. It is pretty rare to react to millet, but it does happen. Good luck finding the problem ingredient. I would try another bread mix. Namaste has some good products available.
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