The store doesn't use a scoop for their whole grains, you just have to pull a lever and the grains come out. I stopped buying bulk brown rice flour because it used a scoop that could also be used for the semolina flour right next to it. I figured the the sweet brown rice would be safe since I didn't see obvious signs of possible cross contamination from other bins.

The only thing I did question was whether or not there could be other grain kernels mixed in with the sweet brown rice. I figured it might happen during processing. The kernels seem to look a little more like other gluten grains and less like rice to me. I thought I had read somewhere that this was possible, but am not sure. Has anyone else heard this? I also don't wash my grains before grinding them. I don't know if you could wash, then dry, and then grind them, but it would probably work. It just might be hard to dry them thoroughly enough to avoid any mold growth, but I'm not sure. Good idea

I've been gluten free for about a year and a half, but have been finding areas of hidden gluten the deeper I look. Some recent things were that I licked some envelopes, and wore lipstick that I haven't verified as being gluten free. I only recently found out that those are possible sources. I have checked all of my vitamins and supplements and they are supposed to be free of gluten, so that's good.

I also do have a number of other food intolerances and have been dairy free for over 3 years now. It seems lately that I'm uncovering more such as coconut and corn. It certainly could be that I'm also intolerant to sweet brown rice since it is so starchy. If nothing else, my system might be so sensitive right now that anything hard to digest might cause it problems.

My husband and I just love our VitaMix! It was pretty expensive at first, but we have had no problems at all and have been using it at least twice a day for the last 3 years. It was definitely worth it for us

Grains are not well tolerated by many people... whole grains in particular.

I now only eat wholegrain rice if I feel like having a headache, getting all achy and flu-like and fatigued. If I really feel like doing myself in... I mix it with potatoes in a 'suicide dish' like homemade perogies.

I bet you can figure how often I eat whole grains once I put this together.

I used to be the whole-grain queen because I had bought into the "it's better for you" message. Took me ages to figure this all out. Finally, one Ukrainian Christmas when I finally got the wherewithall to try and replace our old gluten perogy dough recipe with a gf one (and was successful) - I paid for it for the whole week after Christmas!

This year I used refined white rice flour and stuffed half the perogies with meat. I ate about 4 of the potato perogies, all the rest meat... and I was just fine! Hooray!! 'Cause I love perogies!

Groan! Now I hold the title.

LOL!!!

For a very long time I wondered why dd and dh loved polenta so much when it made me feel so rotten. My dr explained that it was just taking my body time to adjust to my new, healthier way of eating.

Then I discovered I was allergic to corn. Hmmm. You don't think *that* had anything to do with IBS, do you? *batting eyes innocently*. No one is allergic to corn. (Really, the FDA says so...according to the FAAN)

I think all grains have lectins in them, so perhaps you're very sensitive to them?

I have actually wondered if I'm sensitive to all grains. Right now the only grain I'm eating is brown rice flour. I'm still having pain, but to a lesser extent than the past few weeks. Sometimes its hard to tell if I just need to wait for healing in my digestive system to take place, or if I have another sensitivity. I'll definitely keep the whole lectin thing in mind.

Thanks for everyone's input
Jenny

Jenny, have you tried soaking your brown rice for 24 -48 hrs before cooking? It cooks up a lot faster, and some people find that soaked rice agrees with them better. Not sure what all happens, but stuff does come out of the rice as it soaks.

But don't let the rice sit too long at room temp. I once let a batch sit for a week on top of the fridge (warm spot)> It got semi-fermented, and when I started to cook it, what a STINK! Worse than sauerkraut! We had to open all the windows & turn on 3 fans in January. I was in the doghouse with the rest of the family. That rice got tossed.

Best wishes.

I have read that sprouting uses up the lectins in a seed.

Dosas (Indian flatbread) uses fermented rice. I made some once and though it was good, it stank too... though it was only fermented for two days. The flatbread didn't smell bad though.

My dogs and chickens seems to prefer fermented grain over just plain cooked. It just 'stinks' to me.

how do you all do with beans? I have a gluten intolerance. well i assume it is a gluten intolerance. (i get lightheaded, dizzy, and generally spaced out and headache when i have wheat and other flour products.) I ate sweet brown rice and black beans today and feel pretty aweful. I have heard that some rices have gluten as well. any suggestions or advice?

You may have an issue with complex sugars. We seem to as well.

The Specific Carbohydrate Diet reduces complex sugars almost completely and we find we do better when we stick closer to it... though most of the time we do not follow it on a strict basis.

However, the minute someone is not doing as well as they should, we get very strict about it.

See pecanbread.com for more info.
The book "Breaking the Vicious Cycle" by Elaine Gottschall is the book that the site is based on. It has helped people around the world to find health where they previously did not seem to be able to.