Bob’s Red Mill Natural Foods, Inc. — GLUTEN FREE ALL-PURPOSE BAKING FLOUR
by Bob's Red Mill Natural Foods, Inc.MRT 176 Panel Triggers Identified
Clinical Product Assessment
MRT 176 Panel Safety Assessment
Clinical Narrative
This product contains three MRT-tested substances: Potato, Tapioca, and Sorghum. Because it contains three direct matches from the MRT 176 panel, it is classified as high risk and should only be introduced during Phase 3 of the LEAP protocol under the guidance of a Certified LEAP Therapist. Garbanzo bean and fava bean flours are not included in the MRT 176 panel.
Flagged Ingredient Mapping
| Ingredient | Maps To (MRT Panel) | Match Type |
|---|---|---|
| potato starch | Potato | DIRECT_MATCH |
| tapioca flour | Tapioca | DIRECT_MATCH |
| whole grain sorghum flour | Sorghum | DIRECT_MATCH |
This is procedural data interpretation, not medical guidance. Always consult your Certified LEAP Therapist.
Understanding These Triggers
Potato is an MRT-tested substance that also appears as modified food starch, potato starch, and potato flour. One of the nightshade family foods tested on the panel.
Tapioca (cassava-derived starch) is MRT-tested. Increasingly used as a gluten-free thickener, in boba tea, puddings, and as modified food starch. Common in allergen-free baking.
What This Means For Your Diet
With 3 identified triggers, this product has a high concentration of MRT-tested substances. The probability that at least one of these triggers is reactive on your personal panel is statistically significant.
This product is not recommended during Phase 1 (Elimination) or Phase 2 (Reintroduction). It may only be considered during Phase 3 (Maintenance) after your Certified LEAP Therapist has confirmed that all 3 substances scored Green on your individual MRT results.
Products with 3 or more MRT panel triggers require individualized evaluation. Do not attempt to self-assess — your CLT has the clinical training to weigh multiple reactive substances and potential cross-reactivity.
Full Ingredient List
potato starch, tapioca flour, whole grain sorghum flour
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