In our local health food store I found the most beautiful gluten free millet and flax bread and hamburger rolls (bagels too but they had brown sugar in them), and the only questionable ingredient I found in them was "cultured brown rice flour." When I looked that up on the web it appeared that it was a GF sourdough starter and some websites even had recipes for making your own. From looking at the forum topics here it appears to me that sourdough is okay if you can tolerate it. Just want to confirm--is that true? I will be so happy if it is true...that bread was gorgeous!!
I'd be trying it out in a flash myself I've posted here a site that teaches you how to make your own gluten free sourdough. There's no guarantee that you will tolerate it well but I would bet most people would. It's definitely worth a try if it's otherwise allergen free for you!
If you wouldn't mind, can you post the ingredients of this great bread once you've tasted it? That is- IF you like it!
Take good care,
The products are from Sami's Bakery out of Tampa, FL. If you want to check them out, their website is http://samisbakery.com/ I know we will all want to know what you think.
The ingredients for the millet flax bread are as follows:
Organic Millet Flour, Brown Rice Flour, Water, Aluminum Free Baking Powder, Sea Salt, Organic Ground Flax Seed, Cultured Brown Rice Flour, Ascorbic acid.
I tried a hamburger bun (same ingredients) with some WA rhubarb jelly and it was just awesome!
However, they add a caveat that reads like this "Processed in a non Gluten free facility. Contains traces of Gluten, Wheat or Yeast." Hmm...how dangerous is a trace?
It's a soda bread. This is so easy for you to make at home you know- no reason to ship it so far. You may not have sprouted or cultured brown rice flour but you could use the rest of the ingredients and even play with a blend of sweet rice flour and brown rice flour with the flax and millet. You wouldn't need much sweet rice flour if you were using flax powder to add moisture and the gelatinous texture.
Funny they'd go to all that trouble to create a gluten free bread and not find a gluten free facility to process it in. Hopefully they do well enough with their business that they can soon afford to guarantee gluten free.
It's folks with celiac who would be most concerned with this though if I were you, I might ask them to tell you what precautions they take to insure wheat residue is not mixed in. I've had experiences with a few brands of oatmeal that have so much wheat in it, my allergic reactions were very clear. I found out that it's common to just stop one run with the machine that presses wheat flakes and just start into pressing oats. Hopefully, given their market, they take some precautions to reduce contamination of their bread.
Right now I am just glad I found a bread I could eat, readily available!...I haven't had a slice of toast in 2 months!
Seriously, though, since I work full time, am out several nights a week and only have time to bake on the weekends, I have more money than time. I have tried making some of the WA baked goodies with mixed success--I am discovering that there is something of a learning curve in GF baking! So it is slow going right now while I try to find what foods will work best for me. I also found that in the bakery department I have to be careful with glycemic spikes at breakfast time. I tried a pancake recipe and got a bit of the shakes afterward--same as after a bowl of cooked rice farina and almond milk. So I have concluded I need to pair more proteins with my flours and cereals.
One happy solution was to make a pot of English baked beans to go with the toast--an inspiration gleaned from my travels in the UK. Now that wasn't bad! Maybe I will try a bean burrito sometime as well. For someone who habitually ate cold cereal with milk and strawberries in the morning breakfast especially is a continuing adventure!
If you want to check them out, their website
I understand what you're saying. And, you know, I found that it's nice to get familiar with foods in whatever ways are possible before you start making them yourself. Eating from specialty, healthy bakeries and restaurants are helpful learning strategies. We learn what things are supposed to taste like and then know what we like as well!
It sounds like you're on your way to finding a much healthier, more resilient lifestyle. I'm glad to hear you've already discovered the balancing of your blood sugar through beans and adding proteins in. Good for you. Adding in higher fibre vegetables can also help in addition to your low glycemic starch choices. And using chia or psyllium powder in gluten free meals is another trick that both adds mucilaginous texture as well as slows the release of the starch sugars.
Take care and keep up the great work!
I'm very sorry to hear of your experience and of what you claim the manufacturer is doing.
We've always believed that their list of ingredients was a bit of fantasy - but we do rather like their chips.
We've been trying to make the "millet and flax" chips for ages, but unsuccessfully. What adjustments to the main recipe are made for them?