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"de-Glutinated" Wheat...
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Today I read of de-glutinated wheat. It's used in many gluten-free foods in Austria, and other places in Europe and Canada!

I know "de-glutinated" would mean without gluten, but, how could wheat be without gluten, and is it safe for the gluten intolerant and coeliac?

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It is controversial. Gluten in wheat is found in the proteins, particularly the storage protein gliadin. Wheat, like most plants, contains other substances besides protein. Carbohydrates are also present in the form of starches and sugars. Various processing methods can eliminate the protein--it is a very large molecule. Whether enough remains to be a concern is an issue that has been debated.

My personal view is that starch is a risk that I will not take, but refined sugars (dextrose, glucose, sucrose, maltodextrin, dextrose, maltose, etc.) are not a concern.

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I am living in Poland and almost all gluten-free products here are made with "gluten free wheat flour" -- that's the best way I can translate it. I think it is the same as the gluten-free wheat starch used in the UK, etc. Apparently it meets the EU standard of less than 20PPM. I only tried it once by accident (newly diagnosed and still trying to figure out labels...) and it made me sick sick sick. I won't touch the stuff. Actually, won't touch any of the local products because even a couple I tried without the gluten-free wheat flour also made me sick. I'm not convinced the manufacturing processes are such that they clean the facilities well...or there's cross-contamination somewhere else along the line. I have done ok with the occasional gluten-free replacement food from Schar -- haven't seen any product from them that is available here that uses the gluten-free wheat flour.

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    • Well, you can probably get an apple or something.  You might be able to get someone to boil you some eggs.  But be careful of things like nuts that should be naturally gluten free.  They have almost always been soaked in a flavor solution that usually containes caramel coloring, "soy" (wheat) sauce and other aditives.  If I am really hungry and must eat in a Chinese restaurant, I order plain white rice and steamed vegetables.  But even so, you must monitor it carefully.  The rice sometimes has other substances added to give it a better texture, and very often the vegetables have in fact had "just a little bit" of soy sauce added.  To be fair, celiac disease is hardly ever found in East Asians, so understandably people are not tuned it to it.  Also, culturally, with the exception of fruits, it is generally thought that the flavor of foods needs to be enhanced, so it is had to find anything natural even in the "western" gorceries. Even in the western restaurants, be careful.  Fish and meat and often vegetables are usually pre-marinated. I will not even attempt to address the issue of cross-comtamination, since that is a whole higher order of things. I do know what I am talking about; I have celiac and have worked here for nearly 7 years.  
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