For 100 units of whole grain wheat, about 70 units of white flour results from the milling process. The rest is separately sold as wheat bran or wheat germ. Those 70 units of flour are about 10%- 15% protein, thus about 7 to 10 units of protein for 100 units of whole wheat. The protein is about 80% gluten, thus about 6 to 8 units of gluten for 100 units of whole wheat. Since one typically sees wheat flour as an ingredient, applying the 70% factor implies 8 to 12 units of gluten per 100 units of wheat flour.
-
Welcome to Celiac.com!
You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.
-
Celiac.com Sponsor (A1):
Celiac.com Sponsor (A1-M):
-
Get Celiac.com Updates:Support Our Content
-
Record is Archived
This article is now archived and is closed to further replies.
By Scott Adams
By Scott Adams •
Reviewed and edited by a celiac disease expert.How can I determine the amount of gluten from the weight of the wheat in food?
User Feedback
-
Get Celiac.com Updates:Support Celiac.com:
-
About Me
Scott Adams was diagnosed with celiac disease in 1994. Faced with a critical lack of resources, he dedicated himself to becoming an expert on the condition to achieve his own recovery.
In 1995, he founded Celiac.com with a clear mission: to ensure no one would have to navigate celiac disease alone. The site has since grown into one of the oldest and most trusted patient-focused resources for celiac disease and the gluten-free lifestyle.
His work to advance awareness and support includes:
- Founding Celiac.com in 1995.
- Founding in 2002, and publishing the Journal of Gluten Sensitivity.
- Co-authoring with Dr. Ron Hoggan the book Cereal Killers.
- Founding The Gluten-Free Mall in 1998, which he later sold in 2014.
Today, Celiac.com remains his primary focus. To ensure unbiased information, the site does not sell products and is 100% advertiser supported.
-
Celiac.com Sponsor (A17):
Celiac.com Sponsor (A17):
Celiac.com Sponsors (A17-M):
-
Related Articles
Celiac.com 02/01/2020 - Traditionally, gluten is defined as a cohesive, elastic protein that remains when starch is rinsed from wheat flour dough. Gluten is the stuff that makes bread soft and pliable. It's the stuff that makes wheat paste sticky. It's also what causes so much trouble for people with celiac disease. Here are some quick facts about gluten and gliadin.
Gluten is actually made up of many different proteins. During digestion, the gut breaks down both gliadin and glutenin proteins into smaller units, called peptides, polypeptides or peptide chains. These peptide chains are made up of strings of amino acids--very much like beads on a string.
Gluten Triggers Immune Reaction in Celiac Disease
Only wheat contains true gluten. However, rye and barley contain p...
- Read Full Article...
- 17 comments
- 234,699 views
Vijay Kumar, M.D., Research Associate Professor at the University of Buffalo and President and Director of IMMCO Diagnostics: If the tests are performed using well standardized tests with known positive and negative predictive values then you can make the statement that if the serological tests are negative celiac disease can virtually be ruled out. The problem is that some of these assays, especially the gliadin, can give you false positive results. In our laboratory we rarely see positive AGA results in the absence of EMA and ARA antibodies.
- Read Full Article...
- 0 comments
- 7,946 views
Karoly Horvath, M.D., Ph.D., Associate Professor of Pediatrics; Director, Peds GI & Nutrition Laboratory; University of Maryland at Baltimore: The biopsy is a small piece of tissue, such as from the inside lining of the intestine, that has been removed to look for diseases. The biopsy itself is not painful, because there are no pain-sensitive nerves inside the small intestine. An intestinal biopsy can be done in either of two ways depending on the age of the children and the tradition of the institution. Sometimes a blind biopsy procedure is performed by a biopsy capsule. This is thin flexible tube with a capsule at the tip, which has a hole and a tiny knife inside the capsule. This capsule is introduced into the intestine under fluoroscopy (X-ray) control. Alternatively, ...
- Read Full Article...
- 2 comments
- 15,538 views
Very few celiacs are likely to have any reaction to topical gluten contact. In order for a gut reaction to occur, it is likely that direct contact with the gut lumen is required. Many people with celiac disease have everyday contact with gluten (for instance, bakers with celiac disease who have contact everyday with wheat flour), and do not have any reaction to it. However, there are, on rare occasion, people who have had an anaphylactoid response to gluten, and these people should avoid gluten in all forms. Also, topical gluten breathed into the upper airways may cause symptoms of allergic rhetinitis in rare instances. If there is a simple alternative to a shampoo, cosmetic, etc., you may want to use the non gluten containing product.
...
- Read Full Article...
- 23 comments
- 55,133 views
-
Recent Activity
-
- Wheatwacked replied to MauraBue's topic in Gluten-Free Foods, Products, Shopping & Medications4
Have Tru Joy Sweets Choco Chews been discontinued??
They both do. The peanuts add nutrients to the treat. Tootsie Roll: Sugar, Corn Syrup, Palm Oil, Condensed Skim Milk, Cocoa, Whey, Soy Lecithin, Artificial and Natural Flavors. M&M Peanut: milk chocolate (sugar, chocolate, skim milk, cocoa butter, lactose, milkfat, peanuts, soy lecithin, salt, natural flavor), peanuts, sugar, cornstarch; less... -
- Scott Adams replied to MauraBue's topic in Gluten-Free Foods, Products, Shopping & Medications4
Have Tru Joy Sweets Choco Chews been discontinued??
But M&M's contain milk, and would not be at all like a Tootsie Roll. -
- Jmartes71 replied to chrish42's topic in Doctors7
Doctors and Celiac.com
I appreciate you validating me because medical is an issue and it's not ok at all they they do this. Some days I just want to call the news media and just call out these doctors especially when they are supposed to be specialist Downplaying when gluten-free when they should know gluten-free is false negative. Now dealing with other issues and still crickets... -
- Wheatwacked replied to MauraBue's topic in Gluten-Free Foods, Products, Shopping & Medications4
Have Tru Joy Sweets Choco Chews been discontinued??
M&M Peanuts. About the same calories and sugar while M&M Peanuts have fiber, potassium, iron and protein that Tootsie Rolls ("We are currently producing more than 50 million Tootsie Rolls each day.") don't. Click the links to compare nutritional values. Both are made with sugar, not high fructose corn syrup. I use them as a gluten free substitute... -
- Theresa2407 replied to chrish42's topic in Doctors7
Doctors and Celiac.com
I see it everyday on my feeds. They go out and buy gluten-free processed products and wonder why they can't heal their guts. I don't think they take it as a serious immune disease. They pick up things off the internet which is so far out in left field. Some days I would just like to scream. So much better when we had support groups and being able to teach...
-

Recommended Comments
There are no comments to display.