Oh! I see.

So you wouldn't necessarily need to cook the rice, just use rice meant for cooking.

Although, I'm of the mind that all grains have bad things in them, maybe soaking and/or cooking helps to leach those things out.

Let's do! I don't have many recipes to contribute though.

Hi Kim,

Have you been testing the flour you've been getting or how do you know this? I'm also guessing you don't eat any pre-packaged GF food as well?

I agree with you completely Nancy... but we really like to have some baked stuff in the house.

Al: We do eat pasta but that's all... everything else is made at home. I know that rice flour is contaminated because there's a sticker right on the giant 20lb bulk food size bag that says 'may contain traces of wheat'. I didn't understand what was making ds car sick until I saw that... then I made him some homemade cream of rice cereal for breakfast (from whole rice) and he was fine. We've tested this theory without him knowing and... sure enough... it's the commercial rice flour from the mill.

The interesting thing is that he doesn't really eat noodles... mostly the meat sauce that we put on top of the noodles.

Oh, and sometimes we have rice crackers from the store... but that's usually later in the day... and he doesn't seem to have the same reaction later in the day... I can't explain that... however, he doesn't eat as many rice crackers as he would... say... homemade chocolate chip cookies.

Jamie: I don't have many recipes either. We'll just call it a 'work in progress'.

Ahhhhh you're buying it in bulk...

I wonder what the ppm's would be in the bulk rice flour? As you know in the GWN, food can be labeled GF if it is <= 20 ppm's. It's be interesting test his rice crackers too.

I'd vote for the CC cookies too!

I'm beginning to wonder if I react to store bought rice crackers, so if you have a recipe for those, I could use it! I bought some rice chips (don't remember the brand), and I definintely reacted to those. Funny, I don't seem to react to Pamela's cookies, either the chocolate chip or the double chocolate ones !

Claire

Sorry Nancy, I missed your post somehow...

Sometimes I cook it first so that it purees better and makes for a 'less gritty' final product. I don't spend time drying it as I have three young children and don't have that kind of time... although it would be great to experiment at that level too.

Sometimes I grind it in my coffee grinder (your spice grinder would work just fine) for making things like 'cream of rice' hot cereal on cold mornings or evenings as a snack.

Tsk, tsk for throwing out that perfectly good milled rice.

Reactions really depend on so many things... it takes a while to get to know yourself... and then yourself changes the rules and you have to start over.

Anyway, rice cracker reactions could be to the oil that they were cooked in.

Anything that uses canola oil will make my son react. Anything that used peanut oil will make another member of my extended family have an enormous sneezing reaction about 10 minutes after eating them.

And for the first year, we couldn't seem to do any cooked oil at all. I guess our guts had to heal first. Now we can have them but make sure they are limited to once per week. So, even now, if I fed my son the crackers every day for 5 days, I can almost guarantee he would be ill at the end of the week... but I could say the same for potato chips that I know are not contaminated... which makes me think that 'over-indulgence' is a problem when it comes to cooked oil... rather than contaminated rice. But also, it may be a two part issue with the cooked oil and contaminated rice flour.

I don't have a rice cracker recipe yet... but I will try for one and post it once I'm reasonably successful.

As for the cookies... it may depend upon the time of day that you consume them.

As with my son, his system is slow to start in the day and so for breakfast he actually does better with just a piece of fruit or an egg and then wait until about 10 a.m. to eat anything else. Then, he seems to be able to handle some contamination better (although as his mother I feel I wouldn't be doing him justice if I fed him something in the afternoon just because I know it's the time of day that the particular food won't make him throw up)...

But it also may be quantity. The flour is probably cut with more ingredients in the cookies (maybe potato flour or something else? I'm not familiar with Pam's ingredients) whereas my homemade cc's were all rice flour. Also, you might consume more crackers than you would cookies, in one sitting.

We are all so different that it is really hard to tell from one person to the next. In our family, my dd and I don't have the same severe reactions that my ds and dh have. However, it's just easier for me, and seems more prudent to feed us all the safest possible food I can manage for us... hence the transition in our home to using whole rice or home milled rice flour (which does not have as smooth a texture as the commercially milled rice flour).

Sorry so long... I'm just doing kind of a brain-storming kind of thing here.

Back to oats for a minute. Sorry, I know the subject has changed but I have not had a chance to post earlier.

This study was done with oats that were tested for possible gluten. IMHO, caution is needed when adding oats to the diet.

http://www.ncbi.nlm.nih.gov/entrez/q...=pubmed_docsum


http://www.ncbi.nlm.nih.gov/entrez/q...=pubmed_docsum
Anne

Kim, you don't know me very well . But good point about the oil. I'm supposed to be avoiding sunflower oil, but I find that a lot of stuff is cooked in it. I don't entirely believe labels anymore, so it's kinda like Russian roulette whenever I buy something processed. See my thread on Buyer Beware to see all the alerts on allergens that haven't been included on labels. At least some of it is being reported.

Ok, back to the original topic of this thread:

Has anyone actually tried these? The cost seems outrageous, but if my local stores carried them, I would check it out.

Claire