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 Celiac.com!
-
Record is Archived
This article is now archived and is closed to further replies.
By Scott Adams
By Scott Adams •
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, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any 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
- 223,616 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
- 6,828 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
- 14,519 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
- 53,669 views
-
Recent Activity
-
- Bev in Milw replied to Kate1990's topic in Gluten-Free Foods, Products, Shopping & Medications3
Gluten-free bread
Checkouts gluten-free recipes at twww.redstaryeast.com We tried a bread machine years ago and weren’t happy with results. Bread machines have pre-set rise & bake times. Unfortunately, the program doesn’t adjust to slight differences when measuring, relative humidity or temperature of ingredients & in kitchens. Lots of efforts for ONE odd- si... -
- CelestialScribe replied to Ading69's topic in Traveling with Celiac Disease2
Seeking Gluten-Free Advice for My Trip to South Korea!
Welcome to the forum. You are lucky because in Korean food, many classic meals such as bibimbap without sauce, barbecue meats and some kinds of soups generally do not have gluten. But it is a good idea to confirm with the restaurant workers for safety reasons. Regarding certain locations, I enjoy going to places such as Plant in Seoul and Sprout in Busan... -
- RMJ replied to Katiec123's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms3
Finding out I’m coeliac whilst pregnant
It is concerning. Unfortunately a lot of doctors don’t know a lot about celiac disease, even some gastroenterologists. Here is an article for you: Celiac disease and miscarriage I hope you have a successful pregnancy and a healthy baby! -
- Katiec123 replied to Katiec123's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms3
Finding out I’m coeliac whilst pregnant
@RMJ this is really concerning and my GP has said none of this to me! -
- RMJ replied to Katiec123's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms3
Finding out I’m coeliac whilst pregnant
Undiagnosed (and thus untreated) celiac disease is associated with a higher chance of miscarriage. The downside of continuing to eat gluten now is increased chance of miscarriage. The downside of stopping gluten now and having to restart later to get a clear, official diagnosis is that you might have worse symptoms eating gluten after being gluten...
-
Recommended Comments
There are no comments to display.