BabyWhispererForums.com
EAT => Food Allergies => Topic started by: ~*~Louisa~*~ on April 02, 2011, 22:53:59 pm
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I read its an extract of corn? is this right?
I bought a gluten free bread flour... and i realised it has Xanthan gum I was going to give my trial run bread rolls to my kiddies but Sophinas on low sals she is already reacting to not more then 10 sesame seeds on a burger bun (so stupid i couldnt figure out what i missed then i went to the take away we had and i was like burger well there shouldnt be then it hit me the piggin seasame seeds)
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It can also be derived from soy or wheat, but a quick google told me mostly from corn or cabbage...I guess the only way to know for sure is to contact the company that made the flour, though if it is GF I bet it is from corn.
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She can't have soy either and in GF it wouldnt be wheat
this is getting silly now lol, I suppose though i can just buy the same blend seperatly and try it for bread anyway
(not gotta find rice flour, tapicoa flour and potato flour)
Ive been told i can get flours on perscription from the doctors here so i will eventually have collectop o them lol
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Ive been told i can get flours on perscription from the doctors here so i will eventually have collectop o them
Well, that's good at least...the only thing here is a tax deduction if you are celiac and buying GF foods.
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xantham gum is fine. even vegetable gums, emulsifiers and vegetable oils (all typically from soy) are on low or negligible levels for sals as so refined. these are usuallly fine for soy intolerant little ones too as the protein is broken down so much thru processing.
do you have a good guide or listing of sals in food to use? i use the RPAH Elimination Diet Handbook and it's fantastic.
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I have one with the levels in fruit and veg, which i use i have loads of other ones which i dont think to check haha