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Preview: Comments on Gluten-Free Gastro-Gnome: "Made in a Facility that..."

Comments on Gluten-Free Gastro-Gnome: "Made in a Facility that..."





Updated: 2014-06-15T19:10:34.345-06:00

 



I would really appreciate the name of a brand of g...

2011-01-26T17:18:36.902-07:00

I would really appreciate the name of a
brand of gluten-free red lentils, as I
use them a lot, but have found traces of
wheat and barley in some packages.
Thanks from a GFP in Sarnia, Ontario.



Now I read the rest of the comments. Amazon.com se...

2007-01-22T13:43:00.000-07:00

Now I read the rest of the comments. Amazon.com sells the KitchenAid grain mill attachment for much less than a speciality store. I bought one for my brother this Christmas and he says it works great. Other sources of mills would be your local homebrewing supply stores as most homebrewers like to grind their own grain. You can spend anywhere from $75 to $200.

Ginger (former homebrewer current celiac)



It hasn't always been there. I too have been buyi...

2007-01-22T13:38:00.000-07:00

It hasn't always been there. I too have been buying sorghum from the Indian market and noticed that my last bag had that disclaimer on it. I chose to use it anyway and haven't noticed any ill effects except my not so tasty experimental baking abilities. Ginger

What??? I can eat modified food starch? Life is grand!!



Contamination is a big issue. Sigh. This pizza c...

2007-01-18T09:42:00.000-07:00

Contamination is a big issue. Sigh.

This pizza crust sounds perfect. I am craving pizza this week. Crazy.

Just wanted to stop by and wish you a healthy, happy 2007!



All this labeling sure doesn't give you the greate...

2007-01-01T14:12:00.000-07:00

All this labeling sure doesn't give you the greatest sense of confidence in remaining GF when baking. I have eaten plenty of thing from places that "process wheat" and so forth, since it is nearly impossible not too. I try my best to go that route unless it's a last option, which all too often seems the case. And, the food-starch thing (as others have observed) is fine here in the USA.

Best wishes for 2007!



That's a good idea. We've looked at mills a littl...

2006-12-29T07:39:00.000-07:00

That's a good idea. We've looked at mills a little bit. I'll take a look around for whole sorghum.

Where do you get yours? What kind of Mill do you have?



I routinely eat things that are made in a facility...

2006-12-29T01:56:00.000-07:00

I routinely eat things that are made in a facility that processes wheat. And, I eat things that are made on shared equipment, too.

To me, the issue is whether or not we can trust the companies to be thorough in their cleaning. If I call them, or email them, and they tell me they are careful, I take them at their word. Each year, the blood tests are normal. Must mean that I'm not contaminating myself.

That said, I do worry about some of the things processed in other countries. Between language differences and the fact I often can't contact them easily, I am skeptical.

If you really like sorghum - and I do - buy a 25 pound bucket of the whole grain - it's like $15, plus $10 shipping. You can grind it when you need it. I "had" to get a grain mill to do this, but it's so worth it. Brown rice is so inexpensive whole. And really easy to grind finely in a good mill. Yeah, the mill was expensive. But I have fresh flours any time I need them - of just about any kind.



Thanks Shauna. That means a lot. I've sometimes ...

2006-12-28T13:16:00.000-07:00

Thanks Shauna. That means a lot. I've sometimes wondered if anyone who reads this actually tries anything. It seems like you are the sort of person who wants to come up with your own recipe for everything, so you using the flour I champion is quite an honor.

It did make me quite happy to see your Ginger Bread recipe the other day. I especially liked that it had just Sorghum and brown rice. I like simple.

And it will be nice to be able to open up a can of beans for the kids once and a while without having to find exactly the right can that doesn't have food starch in it. We've been using some varieties of Bush's, and Aldi brand, but this will open up several more possibilities...



I didn't know that. Last time I was in Canada, I ...

2006-12-28T12:24:00.000-07:00

I didn't know that. Last time I was in Canada, I noticed that everything specified what kind of starch it started from. It will be very helpful to know that I can eat food starch - modified, even though it doesn't say specifically.

It helps me feel a little better to know that you would have likely been willing to try my muffins, even though it had the potential to be contaminated.

That isn't the sort of gamble I can usually take with other people though. I can't assume that that is going to be something other people are going to think is worth it. I've seen Hildegard pass up foods labelled that way often enough to feel bad about feeding it to her. She still likes us, though.



I agree with By the Bay here. Finding out that I c...

2006-12-28T12:23:00.000-07:00

I agree with By the Bay here. Finding out that I could eat modified food starch made life a little easier. (But by the time I had figured that out, I was off packaged food anyway!)

The Bob's Red Mill sorghum flour is excellent, and it's made in their gluten-free facility. I've been using sorghum so much lately that I've threatened to turn into a bag of sorghum flour. Part of that is your influence!



I have mixed feelings about items that were made i...

2006-12-28T10:41:00.000-07:00

I have mixed feelings about items that were made in the same facilities as wheat - I usually do eat them, unless I get a reaction. There is a big difference between "made on shared equipment with wheat" and "made in the same facility as wheat products"... Namely, a facility may well be producing their gluten-free flours in a sealed room that has no gluten exposure, whereas I don't trust that the same equipment would be thoroughly washed.

Did you know that Modified FOod Starch in the United States, as of 1/06, is now totally gluten-free unless it says clearly "Modified Food Starch (Wheat)" or "Modified Wheat Starch"? If you see MFS without any qualifiers, it is derived from corn. This is due to the new regulations about allergen labelling. Yay!