Schar Gluten Free Croissant

[plumbago]

I'm a little surprised I didn't read the back of the package until I had already consumed all the croissants, but for ingredients, it lists: Wheat* starch, water, vegetable palm of egg, and so on.

The * has: The wheat has been processed to allow this food to meet the FDA requirements for gluten free food.

What do people think of this?

Plumbago

[herminia]

32 minutes ago, plumbago said:

I'm a little surprised I didn't read the back of the package until I had already consumed all the croissants, but for ingredients, it lists: Wheat* starch, water, vegetable palm of egg, and so on.

The * has: The wheat has been processed to allow this food to meet the FDA requirements for gluten free food.

What do people think of this?

Plumbago

The word "wheat" makes me cringe, esp if it's the first ingredient listed. I'm fairly convinced that the only people that can relate to this immunity, allergy, disease, etc, whatever it is, are the people dealing with it. It was always 'gerd', until a smart,young thing fresh out of med school tested and called it celiac. Next 2 docs said No, it's not; 4th doc used variety of tests and said Yup, you've got celiac and sent me to a nutritionist: life-changing.

 

[RMJ]

As long as the final product tests under 20ppm the FDA allows this, and it is labeled correctly per FDA regulations.  I still probably wouldn’t eat it.

[plumbago]

Yeah, @RMJ it was quite shocking to read "wheat" as the first ingredient! I kind of couldn't believe it. Thanks for weighing in.

[shadycharacter]

2 hours ago, plumbago said:

I'm a little surprised I didn't read the back of the package until I had already consumed all the croissants, but for ingredients, it lists: Wheat* starch, water, vegetable palm of egg, and so on.

The * has: The wheat has been processed to allow this food to meet the FDA requirements for gluten free food.

What do people think of this?

Plumbago

They've removed over 99.9 % of the gluten from the wheat. Normal wheat contains around 9 g gluten per 100 g. A product can be called gluten free if it contains less than 2 mg gluten per 100 g. 

Had to look it up because I realised I had no idea how they manage to separate gluten from starch. After milling and adding water the mix is centrifugated:

"Through a process called centrifugation the major constituents of the flour are separated. The starch and other constituents dissolve, but the gluten, which is not water soluble, does not.
Once starch and gluten are separated by centrifugation, the gluten is washed thoroughly and dried."

https://starch.eu/priority/factsheet-on-wheat-gluten-and-gluten-related-disorders/#:~:text=Through a process called centrifugation,is washed thoroughly and dried.

 

[herminia]

1 hour ago, shadycharacter said:

They've removed over 99.9 % of the gluten from the wheat. Normal wheat contains around 9 g gluten per 100 g. A product can be called gluten free if it contains less than 2 mg gluten per 100 g. 

Had to look it up because I realised I had no idea how they manage to separate gluten from starch. After milling and adding water the mix is centrifugated:

"Through a process called centrifugation the major constituents of the flour are separated. The starch and other constituents dissolve, but the gluten, which is not water soluble, does not.
Once starch and gluten are separated by centrifugation, the gluten is washed thoroughly and dried."

https://starch.eu/priority/factsheet-on-wheat-gluten-and-gluten-related-disorders/#:~:text=

1 hour ago, shadycharacter said:

They've removed over 99.9 % of the gluten from the wheat. Normal wheat contains around 9 g gluten per 100 g. A product can be called gluten free if it contains less than 2 mg gluten per 100 g. 

Had to look it up because I realised I had no idea how they manage to separate gluten from starch. After milling and adding water the mix is centrifugated:

"Through a process called centrifugation the major constituents of the flour are separated. The starch and other constituents dissolve, but the gluten, which is not water soluble, does not.
Once starch and gluten are separated by centrifugation, the gluten is washed thoroughly and dried."

https://starch.eu/priority/factsheet-on-wheat-gluten-and-gluten-related-disorders/#:~:text=Through a process called centrifugation,is washed thoroughly and dried.

 

Through a process called centrifugation,is washed thoroughly and dried.

 

Did you experience ANY reaction after eating the croissant, and would you do it again?

[plumbago]

@herminia none whatsoever. The croissants were delicious. Would I do it again? If I verify that it's ok, but I need to learn more about it.

[herminia]

1 minute ago, plumbago said:

@herminia none whatsoever. The croissants were delicious. Would I do it again? If I verify that it's ok, but I need to learn more about it.

Let us know. I've had NO croissants for years. Brand?

[Scott Adams]

Celiacs in Europe have been eating Codex wheat starch for decades…it used to be under 200ppm, now it’s under 20ppm. We have a whole category of articles on this topic:

https://www.celiac.com/celiac-disease/miscellaneous-information-on-celiac-disease/gluten-free-diet-celiac-disease-amp-codex-alimentarius-wheat-starch/