I had the worst reaction to Amy's brand gluten-free pizza last Monday night. It made me question whether I suddenly have trouble with rice as well as wheat gluten. That would be terrible. I love rice. I would hate to have to give it up. Since I don't eat a lot of gluten-free pizza, pasta or bread (because it's not really good for you), I didn't have a lot of experiences to compare my reaction to. But I did remember that I'd had a reaction before to rice flour about a year ago when I'd used it to bread some chicken (because I miss fried chicken really badly!). So I'm not sure if rice flour is the problem or if these two instances are just cases of cross-contamination in the manufacturing process. I've eaten sushi since that Amy's pizza reaction and had no reaction what-so-ever, so I'd like to take that as evidence that rice is not a culprit. I'll have to try a different brand of GF pizza and see if maybe it's just a brand issue and I should just avoid Amy's -- but so far I haven't found another brand of frozen GF pizza to try in Panama City. There just aren't a lot of GF options here. Has anyone else had trouble with rice flour? Please share your experience, so that we can all learn from it.
Update 6/3/12: I've since learned that there are lots of different varieties of rice with different types of gluten proteins, some of which you may react to and some that may cause no reaction in those with gluten sensitivity -- and there is no way to know what type of rice was used to make the flour that some gluten-free products are made from. So there you go, people. That's all I know.
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