Mixed flour (gluten-free)
Typically well-tolerated, but the specific blend matters — some mixes include ingredients that may cause issues.
Gluten-free flour blends vary widely — most use simple starches and grain flours, but the full ingredient list is worth checking.
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Most bases are fine — rice flour, tapioca, and potato starch are common components and tend to be well-tolerated
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Additives can vary — some blends include ingredients like buckwheat or certain gums that a smaller number of people find problematic
Checking the specific ingredients in your blend gives you a clearer picture than the category alone.
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For educational purposes only. Not medical advice. Consult a healthcare professional for personal guidance.
References
- SIGHI Food Compatibility List — SIGHI (2026)
- Histamine and histamine intolerance — Maintz & Novak (2007)
- Histamine Intolerance: The Current State of the Art — Comas-Basté et al. (2020)
- Low-Histamine Diets: Is the Exclusion of Foods Justified by Their Histamine Content? — Sánchez-Pérez et al. (2021)
- Histamine Intolerance: Symptoms, Diagnosis, and Beyond — Jochum (2024)
- Guideline on management of suspected adverse reactions to ingested histamine — Reese et al. (2021)