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Sprouted Grains
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I've just heard that sprouted grains do not have gluten. Does anyone know if this is true. I thought they did...but don't understand all the details. I know this bread says "flourless" but I thought it still had gluten. Does anyone understand what "sprouted grains" means?

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It just means they took the grains and sprouted them like they were going to plant them. They are still wheat, even if not flour.

You can go to Food for Life's website (www.foodforlife.com), they do not claim Ezekiel Bread is gluten free. They have other breads that are though.

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Sprouted grains are NOT gluten free.

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And Niether is Spelt, though many helath food store workers have told me Spelt is ok. 'Ware the Health Food Store workers advice, or that of people on a health food kick. Just enough knowledge to make em dangerous.

-Elonwy

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In sprouted grains, the starch is turned to sugar, but the protein is unchanged.

Other misconceptions I have heard are that fermenting the dough by use of sourdough for a leavening will remove the risk (untrue, it just changes a little of the starch) and that somebody whose ancestors came from Northern Europe are better adapted to eat rye than wheat. Excuse me?

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