Re: Bakeries

[Guest guest]

I think some rice crisp cereals are made with barley syrup, and I believe most rice crisp chocolate bars contain gluten, even if other flavors in the same brand don't have gluten. I'm going by memory on this, rather than looking it up, but I'm pretty sure that's the case. Depending on what Citizen Cake used as a source for the rice crisps, barley syrup might have added to the problem.

I think even walking through a conventional bakery is risky -- but I choose to have morning coffee with my husband in a neighborhood bakery whenever I can. I bring my own GF snack and sit as far as possible from the baking area. The owners understand -- I was a major bread customer there before diagnosis. Yesterday I took the major, delicious risk of buying pignolettis (almond cookies with pine nuts) in a North Beach bakery. They don't contain gluten ingredients, but I know they may be contaminated with air-borne wheat flour. This is a chance I might take once a year. I'm very, very careful, usually; this was a rare, calculated risk. I don't recommend it for anyone, including myself.

Harper

In a message dated 9/1/05 5:13:08 PM, tverzosa@... writes:

Man!  I was afraid of that!  Although I may risk it again for something without the rice crisps, just to be sure.  It was a pretty mild reaction - cramps and diarrhea.  It was over soon after it began.

 

Trudy

[Guest guest]

No -- but I didn't react to gluten before going GF, or at least not to a degree that I was aware of. I remember telling my GP (before diagnosis) that I had noticed changes in the digestive process, but she thought it was just aging.

I'm very careful and rarely encounter any gluten now, so I don't know whether I would react if I ran into trace amounts of gluten. Last year I accidentally ate several bites of barley in Italy, due to a language misunderstanding. About two hours later I became very faint and had trouble thinking and walking. Intestinal problems followed about eight hours later. The following day I was fine again.

Pignolettis are pretty easy to make, I think. Italian neighbors gave me a recipe; it calls for almond paste, egg whites, and sugar. I haven't checked with the manufacturer of almond paste for possible gluten content.

Harper

In a message dated 9/2/05 7:46:47 AM, tverzosa@... writes:

Those pignolettis sound delicious!  Did you end up reacting?

 

Trudy

[Guest guest]

Thanks Harper. I never knew I was this sensitive.

Those pignolettis sound delicious! Did you end up reacting?

Trudy

-------------- Original message -------------- I think some rice crisp cereals are made with barley syrup, and I believe most rice crisp chocolate bars contain gluten, even if other flavors in the same brand don't have gluten. I'm going by memory on this, rather than looking it up, but I'm pretty sure that's the case. Depending on what Citizen Cake used as a source for the rice crisps, barley syrup might have added to the problem.I think even walking through a conventional bakery is risky -- but I choose to have morning coffee with my husband in a neighborhood bakery whenever I can. I bring my own GF snack and sit as far as possible from the baking area. The owners understand -- I was a major bread customer there before diagnosis. Yesterday I took the major, delicious risk of buying pignolettis (almond cookies with pine nuts) in a North Beach bakery. They don't contain gluten ingredients, but I know they may be contaminated with air-borne wheat flour. This is a chance I might take once a year. I'm very, very careful, usually; this was a rare, calculated risk. I don't recommend it for anyone, including myself.Harper

[Guest guest]

I think Whole Foods sells these little almond paste cookies in their bakery dept. They are g-f, but are surrounded by gluten bakery products. I have even seen these g-f goodies on the same plate with their gluten bakery products.

When I first was diagnosed, I read the ingredients and saw that these almond goodies were g-f and was so excited that I bought 8 (yes, 8!) of them and ate one while shopping there. Within minutes I felt digestive problems and had horrible, horrible smelling gas. I knew I had been "glutenized!" I went back to the bakery, and they were kind enough to buy back the other 7.

Hersom Litigation Secretary Pillsbury Winthrop Shaw Pittman LLP 2475 Hanover Street Palo Alto, CA 94304 (650) 233-4783 susan.hersom@...

From: [mailto: ] On Behalf Of flatcat9@...Sent: Friday, September 02, 2005 8:06 AM Subject: Re: [ ] Bakeries

No -- but I didn't react to gluten before going GF, or at least not to a degree that I was aware of. I remember telling my GP (before diagnosis) that I had noticed changes in the digestive process, but she thought it was just aging.I'm very careful and rarely encounter any gluten now, so I don't know whether I would react if I ran into trace amounts of gluten. Last year I accidentally ate several bites of barley in Italy, due to a language misunderstanding. About two hours later I became very faint and had trouble thinking and walking. Intestinal problems followed about eight hours later. The following day I was fine again.Pignolettis are pretty easy to make, I think. Italian neighbors gave me a recipe; it calls for almond paste, egg whites, and sugar. I haven't checked with the manufacturer of almond paste for possible gluten content.HarperIn a message dated 9/2/05 7:46:47 AM, tverzosa@... writes:

Those pignolettis sound delicious! Did you end up reacting? Trudy