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 Our Content
    eNewsletter
    Donate

Coating flour in oil

Ltalley
 Share

Recommended Posts

Ltalley Newbie
Ltalley
Posted

I read a post in a cooking forum that said that if you coat flour in oil before you use it, it makes the flour Gluten Free because the oil keeps the gluten from forming together. This sounds like complete hogwash to me! But, Im very new to the gluten-free lifestyle. Just want to confirm my suspicions before I respond. 

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

Celiac.com Sponsor (A8-M):


Russ H Community Regular
Russ H
Posted

This is totally false. Gluten is the name for the protein found in wheat, barley and rye flour. When wheat flour is worked into dough, it is the gluten that makes it stretchy and elastic. Adding oil may alter the properties of the flour when it is worked, but it won't affect the actual gluten content.

Ltalley Newbie
Ltalley
Posted
  • Author

That's what I thought. 

Scott Adams Grand Master
Scott Adams
Posted

I agree with @Russ H, and this is a very old rumor that used to be more common back when I was diagnosed. People used to claim that the heat from deep frying gluten would degrade the gluten and make it harmless, but modern gluten testing has put this rumor to rest--the harmful components of gluten do not degrade, unfortunately, when heated--not even in a deep fryer.

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
 Share
Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      130,427
    • Most Online (within 30 mins)
      7,748
    Donjon
    Newest Member
    Donjon
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • trents
      Finding gluten free ingredients

      By trents · Posted

      @dmallbee, about 8% of celiacs react to the oat protein avenin like they do to the wheat protein gluten. In addition, there are some cultivars of oats that apparently do actually contain gluten.
    • dmallbee
      Finding gluten free ingredients

      By dmallbee · Posted

      I was diagnosed at 18 months old with celiac and lived without wheat, rye, oats, and barley as instructed by my doctor, Dr. Katz at Boston Children's Hospital in the 60's and 70's. I don't agree nor recommend doctors removing oats from restriction, certified gluten-free or not.  I have eaten certified gluten free oats and have had the usual reactions to gluten.  Please reconsider this with newly diagnosed patients. 
    • bold-95
      Cartilage and rib pain.

      By bold-95 · Posted

      You are SO right!!
    • Scott Adams
      European travel with Celiac Disease

      By Scott Adams · Posted

      It's great to hear that the trip went well, and the general consensus I hear about gluten-free travel in Europe, including my own experiences, is that it is much easier done in comparison to traveling and eating gluten-free in the USA. 
    • CJF
      European travel with Celiac Disease

      By CJF · Posted

      Safely home from my recent trip to the UK. I had zero gut issues while traveling around this pretty country. Our tour leader was very good at making sure the 2 of us with gluten issues on our tour were well taken care of.  We often got our meals before the rest of the group and adaptations to the menu for us were well thought out and very tasty. I just wish restaurants here in the USA took as much pride in making food that everyone can enjoy. Many of the hotels and pubs we ate at had numerous options that were safe for us with wheat/gluten restrictions to eat.  
×
×
  • Create New...