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Need GF flour- not cross-contaminated with soy
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Need GF flour- not cross-contaminated with soy
Does anyone know for sure of gf millet and tapioca flour that is not cross-contaminated with soy or corn? Thanks
MC diagnosed 2007
I'm guessing here, but I would think that tapioca, which is made from a root, wouldn't be subject to the contamination that grains would.
I switched from tapioca to arrowroot a few years ago because I wasn't certain about tapioca. Arrowroot is expensive in small containers in the spice rack area, but it's available from Bob's Red Mill in a 20 oz. bag for around $7.20. I use it in small quantities (5 tablespoons or less) in my GF flour mixes for its binding effect. It's interchangeable with tapioca.
I don't know about millet. Tex will probably know the answer.
Gloria
I switched from tapioca to arrowroot a few years ago because I wasn't certain about tapioca. Arrowroot is expensive in small containers in the spice rack area, but it's available from Bob's Red Mill in a 20 oz. bag for around $7.20. I use it in small quantities (5 tablespoons or less) in my GF flour mixes for its binding effect. It's interchangeable with tapioca.
I don't know about millet. Tex will probably know the answer.
Gloria
You never know what you can do until you have to do it.
Cross-contamination that I am worried about is in the manufacturing plant. I have a severe allergy to soy and corn and if they process products with corn or soy it will be very hard for them to keep any other products free from contamination.
I read an article by a woman who toured Bob's Red Mill plant and she said the flour was everywhere and on everything. So the gf part is fine, but not if they also process the soy and corn flour there as well.
I read an article by a woman who toured Bob's Red Mill plant and she said the flour was everywhere and on everything. So the gf part is fine, but not if they also process the soy and corn flour there as well.
MC diagnosed 2007
You could do what I do for my corn flour. I bought a 50# bag of corn meal which stated that it contained no allergens. Nothing is 100% of course, but it was better than buying the flour, which I suspected was contaminated. I own a grain mill, so I grind the corn meal into flour myself. I first tested grinding whole dried corn, but it seemed too hard on my grain mill and I had to grind it twice.
When I was able to eat millet, I did the same thing: I bought a large bag of whole millet and ground the flour myself.
If you don't own a grain mill, some people use a coffee grinder, which I believe is much cheaper to purchase.
The Bob's Red Mill report is disturbing. I haven't found another seller of large amounts of arrowroot. Any flour that is processed in a manufacturing environment is probably suspect. Perhaps I should try baking without arrowroot to see if the products still hold together. It sure would be great if we could use eggs.
Jelled flax seeds give me D.
Gloria
When I was able to eat millet, I did the same thing: I bought a large bag of whole millet and ground the flour myself.
If you don't own a grain mill, some people use a coffee grinder, which I believe is much cheaper to purchase.
The Bob's Red Mill report is disturbing. I haven't found another seller of large amounts of arrowroot. Any flour that is processed in a manufacturing environment is probably suspect. Perhaps I should try baking without arrowroot to see if the products still hold together. It sure would be great if we could use eggs.
Jelled flax seeds give me D.Gloria
You never know what you can do until you have to do it.
Millet seed is so tiny that it's as easy as falling off a log to remove whole corn and soybeans from millet during processing. The problem is that soybeans are relatively soft and easily fractured, so that if any particles of soy approximately the same size as millet seed happened to end up in the millet, removing it would be virtually impossible.
Of course, there's no reason why soybeans should be in millet, though, during growing, so as you mentioned, the biggest risk would be from cross-contamination during processing. I would think that risk would be low, though, at any processor where good production practices were followed.
Tex
Of course, there's no reason why soybeans should be in millet, though, during growing, so as you mentioned, the biggest risk would be from cross-contamination during processing. I would think that risk would be low, though, at any processor where good production practices were followed.
Tex
It is suspected that some of the hardest material known to science can be found in the skulls of GI specialists who insist that diet has nothing to do with the treatment of microscopic colitis.
I have the same concern about Bob's Red Mill products. I need to be GF, SF, DF and Bob's Red Mill product say "Manufactured in a facility that uses tree nuts and soy." I wonder how much contamination there could be in the pancake mix or all-purpose baking flour. Are there soy-free folks who really need to be soy-free yet do ok with Bob's Red Mill GF products?
Thanks.
DJ
Thanks.
DJ