Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • 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!
    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.

Link to comment
Share on other sites
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?

Link to comment
Share on other sites
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.

Link to comment
Share on other sites
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!

Link to comment
Share on other sites
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.

Link to comment
Share on other sites
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.

Link to comment
Share on other sites

Archived

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

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


  • Member Statistics

    • Total Members
      121,033
    • Most Online (within 30 mins)
      7,748
    Rahma
    Newest Member
    Rahma
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      120.3k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Manaan2
      Vitamin Levels and constipation

      By Manaan2 · Posted

      Thank you! This is great information and perfect timing because we have our first appointment for a second opinion tomorrow.  
    • trents
      Doc says I have celiac, despite no GI symptoms?

      By trents · Posted

      Bright blood in the stool would indicate bleeding down at the lower end in the colorectal area as opposed to the small bowel below the stomach where celiac manifests damage to the villous lining. Are these blood stools persistent? It's not unusual for this to happen once in a while to most anyone when a small surface vessel breaks, kind of like a nose bleed. As Scott Adams said, you must continue to consume regular amounts of gluten if the specialist will be doing additional testing for celiac disease, which could include an endoscopy with biopsy of the small bowel lining.
    • Bev in Milw
      Gluten-free bread

      By Bev in Milw · Posted

      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- sized loaf that hard to cut into useable slices.  College-aged son found best use for bread machine was as heavy duty mixer that ‘kept dust in the box.’  He would pre-measure ingredients for 2-3 loaves & use machine mix up individual batches.      Since gluten-free bread needs  to rise only once, each recipe of dough went into a loaf pan. Pans sat counter to rise—time dependent of temp in kitchen. Then, baked in oven until he, not machine, decided it was done.     Took ~10 min extra up front to measure & mix additions but adds nothing to rise & bake times.     Loaves are great for slicing (Slice extra before freezing!). One mess to clean up, saves time & energy since you need to bake  as is half as often (If  you plan to bake lots more than bread, opt for KitchenAid/ heavy duty mixer instead.  Cover with dish towel to capture dust!)     Personally, I’m sure I had as a kid since I’ve never been a fan  of bread. .  Have been wrapping corn tortillas around things for 40+ years.  Can still get a dozen 12-pks of tortillas for same or less than price as 1 load of gluten-free bread. PLUS. the tortillas have more nutrients!         
    • CelestialScribe
      Seeking Gluten-Free Advice for My Trip to South Korea!

      By CelestialScribe · Posted

      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. Moreover, using applications like HappyCow or TripAdvisor can assist you to discover additional choices in the regions you plan to visit. One big tip: it is good to know some important Korean sentences, for example 'I cannot eat gluten' (geulluteuneul meogeul su eopseoyo)  or 'Does this have gluten?' (igeoe neun geulluteuni deureo innayo?) because they can be very helpful. If you are considering getting a local guide, I'd suggest this one https://gowithguide.com/korea They were very helpful when I needed to find places with gluten-free food options because they provide tours tailored to your preferences. Good luck with your travels! 🍻
    • RMJ
      Finding out I’m coeliac whilst pregnant

      By RMJ · Posted

      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!
×
×
  • Create New...