Jump to content

  • 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
    eNewsletter
    Donate

Baked Goods Cooked At Higher Temperatures To Make Them Gluten Free?

jantrelau

By jantrelau
in Gluten-Free Restaurants

Recommended Posts

jantrelau Newbie
jantrelau
Posted

So I went to kneaders and asked if they had any gluten free products. They said they had some gluten "friendly" items, whatever that is supposed to mean, and they also said that their eclaires were gluten free. I was excited about this, until I asked how they made them (in kneaders factory/got them from somewhere else etc.) They said that they were made by kneaders and that they were made with normal flour (containing gluten) but that they baked them at a higher temperature so that the gluten would be baked out of them. I just found this to be ridiculous. So I did some searches on if heat can kill gluten. From what I found on this forum, "It has been suggested on here that if you "cooked" the gluten at 600 for 1/2 hour, you could destroy it." I'm assumming this is talking about cleaning to get rid of gluten so that you could safely cook on appliances that had previously been used for items containing gluten. If you cooked an eclaire at 600 for 1/2 hour they would be charcoal. Does anyone have any sources they could share for information in regards to this. I do not like that they are advertising a gluten free item that they make with normal flour containing gluten. Had I not asked how they make their so-called gluten free eclaires I would have purchased and eaten them.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


IrishHeart Veteran
IrishHeart
Posted

No baked goods made from wheat, rye or barley or contaminated oats is ever safe for a celiac.

Period.

You can bake the beejeepers out of it, and it will still CONTAIN the gluten protein.

Are you referencing something someone said about a charcoal fire and a grill perhaps?

GottaSki Mentor
GottaSki
Posted

they were made with normal flour (containing gluten) but that they baked them at a higher temperature so that the gluten would be baked out of them. I just found this to be ridiculous.

You were correct - that theory is a false. This is one myth that needs busting.

kareng Grand Master
kareng
Posted

What we were talking about is destroying gluten by burning it up. If you destroyed the gluten in a baked good, it would be a burned pile of ashes. Yummy!

bartfull Rising Star
bartfull
Posted

Hee-hee. I just went to their website and wrote to them about it. I told them that anyone with celiac disease who eats these WILL get sick and that they might be in danger of a lawsuit. I told them that next time I need to go to Denver (which will probably be fairly soon, actually) I will stop in and check if they are still calling these gluten-free.

msmini14 Enthusiast
msmini14
Posted

Unbelievable! Some compaines think we are stupid enough to believe this. I bought rice pudding about 4 years ago and it said gluten free on the label but had wheat listed on the label. How can it be gluten-free???

That is amazing this company told you that. So frustratring.

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      132,514
    • Most Online (within 30 mins)
      7,748
    PaulK
    Newest Member
    PaulK
    Joined
  • Celiac.com Sponsor (A20):

  • Celiac.com Sponsor (A22):



  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Who's Online (See full list)

  • Upcoming Events

  • Posts

    • Russ H
      Shingles - Could It Be Related to Gluten/ Celiac

      By Russ H · Posted

      I hope you are on the mend soon. About 1 in 5 people who contracted chicken pox as a child go on to develop shingles in later life - it is not uncommon. There are 5 known members of the herpes virus family including chicken pox that commonly infect humans, and they all cause lifelong infections. The exact cause of viral reactivation as in the case of shingles or cold sores is not well understood, but stress, sunburn and radiotherapy treatment are known triggers. Some of the herpes viruses are implicated in triggering autoimmune diseases: Epstein-Barr virus is suspected of triggering multiple sclerosis and lupus, and there is a case where it is suspected of triggering coeliac disease. As to whether coeliac disease can increase the likelihood of viral reactivation, there have been several cohort studies including a large one in Sweden suggesting that coeliac disease is associated with a moderate increase in the likelihood of developing shingles in people over the age of 50. US 2024 - Increased Risk of Herpes Zoster Infection in Patients with Celiac Disease 50 Years Old and Older Sweden 2018 - Increased risk of herpes zoster in patients with coeliac disease - nationwide cohort study
    • Russ H
      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      By Russ H · Posted

      BFree bread is fortified with vitamins and minerals as is ASDA own-brand gluten-free bread. All the M&S bread seems to be fortified also.
    • Flash1970
      Shingles - Could It Be Related to Gluten/ Celiac

      By Flash1970 · Posted

      You might try Heallix.  It's a silver solution with fulvic acid. I just put the solution on with a cotton ball.  It seemed to stop the nerve pain. Again,  not in your eyes or ears.   Go to heallix.com to read more about it and decide for yourself Also,  I do think nerve and celiac combined have a lot to do with your susceptibility to shingles breaking out. 
    • trents
      GI DX celiac despite neg serology and no biopsy

      By trents · Posted

      Celiac disease requires both genetic potential and a triggering stress event to activate the genes. Otherwise it remains dormant and only a potential problem. So having the genetic potential is not deterministic for celiac disease. Many more people have the genes than actually develop the disease. But if you don't have the genes, the symptoms are likely being caused by something else.
    • Roses8721
      GI DX celiac despite neg serology and no biopsy

      By Roses8721 · Posted

      Yes, i pulled raw ancetry data and saw i have 2/3 markers for DQ2.2 but have heard from friends in genetics that this raw data can be wildly innacurate
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.