ah

[rm]

So that's what happens if I eat a gluten-free cookie with six crumbs of a wheat-based cookie on the bottom of it.

We won't be doing that again.

Comments

[fuyukodachi.livejournal.com]

Fun, eh?

I wish I could figure out where I've been getting it lately.

[rm.livejournal.com]

Do you know about the whole PPM thing?

[fuyukodachi.livejournal.com]

Er - parts per million? As for how it relates to gluten, no. Some sort of idiocy about labeling, where they don't have to tell us if it's insufficient?

[rm.livejournal.com]

Basically.


20 PPM is enough to cause a reaction. And the level that GF products that are actively measured for gluten are tested to. So if you eat a lot of packaged GF stuff that's produced in facilities where there is potential wheat exposure (or where core ingredients were transported in containers previously used for wheat, etc) it's very easy to get over the 20 PPM line and feel vaguely off. I articularly have this problem with the Mi-del cookies.

[phaenix-ash.livejournal.com]

not too long ago you posted a link to a raw foods cookie with coconut (i think) and lemon...i can't find the link now. :( i know you're swamped but if you happen to be able to lay hands on it conveniently, could you send it to me? t'would be greatly appreciated!

[rm.livejournal.com]

http://www.rawguru.com/store/raw-food/blessings_luscious_lemon_swirl.html

[phaenix-ash.livejournal.com]

thank you :)

[beemerbike.livejournal.com]

I found a site a few months ago... Netrition. They are mostly dedicated to low carb HIGH Gluten items, but they have Coconut Flower...100% dehydrated organic coconut innards made into flour. It has a great flavor when mixed with soy and other wheat substitutes. I know soy can be kinda nasty in baked goods. I made something with it that tasted great. Darned if i remember what at this point.

[heron61.livejournal.com]

*nods* I know this far too well with my dairy allergy, I'm always shocked at how little dairy can cause problems.