Is Gluten-Free Wheat Flour a Game Changer for Celiacs?

I am not sure that I like this idea. I can see how when going to a restaurant that servers might not know the difference between a 'wheat' bread and a 'gluten-free wheat' bread. That could make a number of people sick, I know that I would be sick within 2 hours after eating with a migraine and vomiting and then major fatigue. There have been times when I have had to go to an ER to get medicine and fluids to feel better. To me, that will limit my choice of food. 

48 minutes ago, Margaret R. said:

I am not sure that I like this idea. I can see how when going to a restaurant that servers might not know the difference between a 'wheat' bread and a 'gluten-free wheat' bread. That could make a number of people sick, I know that I would be sick within 2 hours after eating with a migraine and vomiting and then major fatigue. There have been times when I have had to go to an ER to get medicine and fluids to feel better. To me, that will limit my choice of food. 

But wouldn't you want to use it at home?

I can not believe a gluten free wheat flour could deliver the soft, chewy texture of a yeast risen dough product.  I am thinking of the pizza crusts I dream about, the raised, glazed doughnuts I crave, and crusty, chewy, soft centered french bread, the thought of which makes me quiver.  If this flour is what it is touted to be, bless AI, and bring it on!

34 minutes ago, trents said:

But wouldn't you want to use it at home?

No, I am not sure that I would trust the companies that manufacture that products to not make a mistake either. As for a food item that I have not found as good, the only one is a bagel. 

Below 20ppm? How far below? Thought most with Celiacs need below 20ppm.

17 minutes ago, Scott Adams said:

In general if you see "gluten-free" on a label in the USA, Canada, Europe, Australia, etc., it does mean that the food is safe for those with celiac disease, and it does NOT mean that there is 19ppm gluten in it, as some people might lead you to believe.

Whenever a company detects gluten in the 5-19ppm (most tests can't accurately go below this level) in foods which they have labelled gluten-free, especially a USA-based company (lawsuits in the USA are far more common and easier to win in such cases), they will immediately seek to find and eliminate the source of the gluten contamination.

There is a very common myth or misconception that companies don't care at all if their products test between 5-19ppm, but they definitely do because a product recall could be just around the corner should they hit the 20ppm or higher level. Many people, including myself, now have home test kits like Nima, and companies are definitely aware of this.

 

I did not say that companies do not care, I said that mistakes can be made and why make it easier for mistakes to be made? As it is, there are companies who mislabel their products weather on purpose of not it is sometimes a problem. Accidents happen. Let's not pretend that is not the case. All I am saying is that I and I mean I do not want this. I would not trust it. You can trust it but I do not have too. As I said in the beginning, I do see potential problems therefore I will for myself stay clear of the 'gluten-free wheat' products. Go back to what I also said of how I get sick, do you really think that I should take a chance? Why would I? Plus, if I know how sick I get don't you think that maybe there has been mistakes where I was given the wrong food? And that is with obvious differences between gluten-free breads and wheat breads. Nope, I will not be putting myself at risk, not worth it. 

If such a product ever came to market, I assume that their packaging would make it clear that the flour is gluten-free, after all they are investing millions of dollars to develop it. I would not assume that the product would be easily mistaken for regular wheat flour.

Also, this product would not necessarily be suitable for all celiacs, or those with wheat allergy.

Please keep us posted.  I would be so happy to buy and use this bread along with the B Free dark bread I've gotten used to.  Different taste and texture to suit different cuisines. 

I would like to try it before I pass judgment. If it is an improvement in taste and texture of present non wheat facsimile bread products and proves to be safe as well as competitively priced then I say let's go for it.

King Arthur Baking Company has a gluten free wheat flour. It's spendy, just like nearly everything gluten free, and is available in a resealable two pound bag, goes for around $11 at my local grocery store and on the company's online store. It is labeled as gluten-free wheat flour and includes a statement about containing less than 20 ppm of gluten. If you scan the QR code, it says the flour is tested using both the R5 ELISA Sandwich and R5 ELISA Competitive methods, then a final test to ensure a strict standard of less than 20 ppm, with a target of less than 10 ppm.  I haven't had a chance to try it, but have wondered if anyone else has tried it? I am generally very sensitive and have symptoms within 30 minutes of consuming anything containing gluten. KAB claims this flour yields the taste and texture od traditional bread sourdough, sweet breads, and rolls. Stuff of dreams, if it's true.

Codex Alimentarius wheat starch has been around for decades, and tests under 20ppm. DiGiorno released a gluten-free pizza a few years back using it which did not go over too well, and they recently reformulated:

I must admit, the taste and texture of products made with this wheat starch is superior, and this type of wheat could potentially be even better, but I also will wait and see.