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
      133,159
    • Most Online (within 30 mins)
      7,748
    Greymo
    Newest Member
    Greymo
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

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

  • Upcoming Events

  • Posts

    • trents
      EMA Result

      By trents · Posted

      Let me hasten to add that if you will be undergoing an endoscopy/biopsy, it is critical that you do not begin efforts to reduce gluten beforehand. Doing so will render the results invalid as it will allow the small bowel lining to heal and, therefore, obscure the damage done by celiac disease which is what the biopsy is looking for.
    • Scott Adams
      Violent reaction to gluten after going gluten-free?

      By Scott Adams · Posted

      This article, and the comments below it, may be helpful:    
    • Scott Adams
      Seeking advice on potential gluten challenge

      By Scott Adams · Posted

      That’s a really tough situation. A few key points: as mentioned, a gluten challenge does require daily gluten for several weeks to make blood tests meaningful, but negative tests after limited exposure aren’t reliable. Dermatitis herpetiformis can also be tricky to diagnose unless the biopsy is taken from normal-looking skin next to a lesion. Some people with celiac or DH don’t react every time they’re exposed, so lack of symptoms doesn’t rule it out. Given your history and family cancer risk, this is something I’d strongly discuss with a celiac-experienced gastroenterologist or dermatologist before attempting a challenge on your own, so risks and benefits are clearly weighed.
    • Greymo
      Violent reaction to gluten after going gluten-free?

      By Greymo · Posted

      https://celiac.org/glutenexposuremarkers/    yes, two hours after accidents ingesting gluten I am vomiting and then diarrhea- then exhaustion and a headache. see the article above- There is research that shows our reactions.
    • trents
      EMA Result

      By trents · Posted

      Concerning the EMA positive result, the EMA was the original blood test developed to detect celiac disease and has largely been replaced by the tTG-IGA which has a similar reliability confidence but is much less expensive to run. Yes, a positive EMA is very strong evidence of celiac disease but not foolproof. In the UK, a tTG-IGA score that is 10x normal or greater will often result in foregoing the endoscopy/biopsy. Weaker positives on the tTG-IGA still trigger the endoscopy/biopsy. That protocol is being considered in the US but is not yet in place.
×
×
  • 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.