Bread and stock cubes

I know the above sounds odd but say with me please, I went GF about 4 years ago tests proved negative but the change made a great difference to me. Over time I have tried a number of breads but the only GF one I liked and got on with was was the schar range. However over past year or so the old problems had slowly started coming back with more stomach upsets etc. Looking over what I was eating the only daily thing was the bread so I cut it out within a few days my system had settled down again. I started wondering if it was yeast causing a problem. Today have had a reaction following last nights dinner which was a chicken pie all home made so I know what went in it one Ingredient been stock cubes containing yeast. Has anyone else had this sort of problem? Any advice most welcome

Mike

14 Replies

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  • I had problems with breads. Especially juvella. But back then they were allowed to put 250ppm of gluten in. Now its around 25ppm I think. But I do react badly to the small amount even so. I have been using Warburton's recently, but seem to come up in little white blisters on my face, no stomach reaction though, its most strange!

    have you used the stock cubes before? Which ones and are they definitely GF? I use the GF gravy granules from Tesco now and they are brilliant.

    over the years (9) I have tried all different things that were meant to be GF and some played me up for some reason.

    I think its just experimenting and keep a diary for a while, note what you have eaten and any reactions? You should see a pattern hopefully.

    some people do have an allergy to yeast, and I think having this immune system disorder different products sometimes do react on us.

    I couldn't eat eggs for a long time, I started eating them a few months ago and was fine but in the last couple weeks I have started having upset tummy feeling after eating them? Eggs are obviously totally GF, so I really don't know why this is happening. I am giving eggs a rest for a while, then will try again.

  • Eggs seem to be one of the more common 'problem foods', unfortunately.

  • Yeast can also cause various health problems like thrush / candida in susceptible people. Other additives that you may find in bread, like emulsifiers, xanthan and guar gum, can cause digestive problems.

    You will have to play at being your own detective to find the particular. problem and avoid it. Perhaps check the stock cube ingredients to see if they have any other ingredients in common with bread.

    I can't eat any ready made breads, so tend to make pancakes as a quick bread option.

  • Mike stock cubes here in Canada most often contain gluten. I dont know where you are from but I buy my stock in a paste from Sams club in the U. S its very good and makes excellent gravy its called Tones Beef Base or Chicken Base and is labeled gluten free!

  • Stock cubes often contain glucose syrup which usually contains wheat. I haven't found any in the UK that don't contain this. I make my own stock. Used in soups in cafes/restaurants too. I found out the hard way!

  • Hi urbangirl, a good point about glucose in stock cubes. I also make my own gravy and use Marigold low salt bouillon:

    tesco.com/groceries/product...

    It also makes a really nice drink and its organic

    Ingredients:

    Potato Starch, Hydrolysed Vegetable Protein (Soya, Maize), Sea Salt, Palm Oil (Sustainable), Vegetables 10% (Onion, Parsnip, Leek, Carrot), Maize Starch, Parsley, Celery Seed, Turmeric, White Pepper, Garlic, Mace, Lovage, Nutmeg

  • Thanks Jerry but guess what I can't eat maize starch or soya! Don't know why but identified with FODMAPS diet.

  • Sorry urbangirl, I was in Holland and Barretts and they have free and easy gluten free gravy mix containing HVP and gluten free roasted barely malt LOL

    It's terrible what manufacturers are led to believe is really gluten free.

  • Thank you all for your replys it seems to be an ongoing learning curve with the problems we suffer. I have been in Tesco and found some GF and yeast free stock so will have a play with that this weekend

  • Don't forget to check for glucose syrup in the stock cubes. Some people can cope with it.

  • Regarding eggs - perhaps the problems some eggs cause relate back to the chicken feed. Perhaps organic or locally produced eggs would be better

  • interesting that as I thought that was a reason for my sensitivity to eggs but I read somewhere and I can't remember where, there is nothing to prove what the hens eat impacts on the eggs.

  • Something I noticed a few days ago when in supermarket was stock pots marks clearly on the front gluten free yet list barley malt as a main ingredient it really does get confusing when shopping at times. Case of home made is best I think

  • Just wanted to say I've also had problems with the Schar bread so it might not be yeast as I have never had any problems with yeast elsewhere.

    Also beware, most of the stock cubes seem to contain wheat derivatives even if they're technically gluten free.

    My experience is that you carry on getting more and more sensitive to wheat derivatives, even after four years!

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