Has anyone had a "reaction" to Pamela's GF flour mix??

Answered on August 19, 2014
Created May 17, 2012 at 10:43 PM

Has anyone had a reaction to Pamela's GF flour Mix? I don't have the bag in front of me for the ingredients, but my sister and nephew had diarrhea within minutes following making some pancakes with it, and my daughter just had a couple slices of pizza that "may" have been made with it yesterday and began to complain of cramps and a tummy ache following eating it.

I have not ever used Pamela's mix. Just curious if anyone else has had issues. If so, what is typically the culprit ingredient?



on August 02, 2012
at 09:09 PM

Thanks Sara, but I don't think so. I'm pretty in tune with my gut. And yes, it can be within minutes if there's something funky with what I just ate. At least for me. Side note: 10 years ago me and 5 buddies did a trip through Baja. We all ate lobster tacos one night before heading back to our camp. about 90 minutes later, I got "food" poisoning (from the tacos). Everyone else got it the next day. Go figure!



on July 27, 2012
at 07:35 PM

Within minutes is very quick. It seems likely that the diarrhea was caused by something eaten the night before.



on July 27, 2012
at 06:52 PM

she has tons of substitutes too - chia and flax most notably. might be worth checking out if you suspect a xanthan gum reaction. http://glutenfreegirl.com/



on May 17, 2012
at 10:57 PM

all gut irritants (rice, nuts, tapioca, potato) if you are sensitive to those.



on May 17, 2012
at 10:48 PM

Here is the ingredient list: Brown Rice Flour, White Rice Flour, Cultured Buttermilk, Natural Almond Meal (may appear as brown flecks), Tapioca Starch, Sweet Rice Flour, Potato Starch, Grainless & Aluminum Free Baking Powder (Sodium Bicarbonate, Sodium Acid Pyrophosphate, Potato Starch), Baking Soda, Sea Salt, Xanthan Gum.

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9 Answers



on May 17, 2012
at 11:41 PM

Xanthan gum is also quite the culprit. I had a few customers at the GF bakery where I worked that could not have xanthan gum, made them sick.



on May 17, 2012
at 11:58 PM

When I was still eating grains, I could not handle that blend. It has so many possible problems, besides the flours. Dairy often causes similar reactions to those of gluten, xanthan gum is corn based. Many people have issues with tapioca.

Personally, I find it easier and safer to avoid grains, especially blends.


on May 17, 2012
at 10:57 PM

might be the dairy?



on May 17, 2012
at 11:07 PM

if you aren't used to baked goods and "breads" they can be hard to digest.


on July 27, 2012
at 06:22 PM

I had the same problem with the Pamela's mixes. After a lot of trial and error I figured out that I cannot tolerate Xanthan gum. The gluten free girl blogger has a post going into this in great detail. A lot of gluten free people develop sensitivity to Xanthan gum over time because it is used in most gluten free ready to eat baked products.



on July 27, 2012
at 06:52 PM

she has tons of substitutes too - chia and flax most notably. might be worth checking out if you suspect a xanthan gum reaction. http://glutenfreegirl.com/



on May 18, 2012
at 07:37 PM

If I have to make a holiday or birthday treat, I will use almond flour alone, or for cookies 2 parts teff flour, 1 part each flax seed and sorghum flour, and 1/2 part white rice flour.

I think it's that xanthan gum that is the worst. Eat sparingly of all grains once you are off gluten.


on May 18, 2012
at 04:56 PM

Yes! Not me, but my husband. I loved the convenience but after trying pancakes or pizza crust and then him complaining about his stomach. Not using it for a while and reintroducing it and him have stomach problems again, I got rid of it and haven't used it since. I don't know what it is because I can use all of the ingredients mixed and matched in other things and he doesn't have a problem... so now I just buy individual flours/potato starch/etc. and mix then myself (well I used to but I haven't done much baking in a long long time).


on May 18, 2012
at 04:50 PM

Thanks all for the input. I think it may the the xyanthum gum.



on May 22, 2013
at 04:45 PM

Yes, I had a terrible reaction to the Pamela bread. Xanthum gum (a fungi) and guar gum (a legume) can cause problems for Celiacs. I usually do okay with xanthum. So, I did some research, and this is what I found to be my problem with the bread:

The Pamela bread company is now putting inulin in their bread mix. A large percentage (about 40%) of people with Celiac disease cannot digest high amounts of fructose. Inulin is related to fructose. It is a Fructan. Also, many celiacs cannot digest milk -- whether from lactose intolerance or from an outright allergy.

From wiki: "A small proportion of patients with both fructose malabsorption and lactose intolerance also suffer from Celiac disease."

Symptoms of fructose intolerance according to wiki: *Bloating (from fermentation in the small and large intestine) *Diarrhea and/or constipation *Flatulence *Stomach pain (as a result of muscle spasms, the intensity of which can vary from mild and chronic to acute but erratic) *Nausea *Vomiting (if great quantities are consumed) *Early signs of mental depression

I wrote a letter to the company, but got no response. Obviously, the Pamela company does not really care about people with Celiac disease. They only care about their bottom line. I now am of the belief that they are riding the "gluten free" diet fad instead of doing careful research and creating breads that are safe for Celiacs.





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