Gluten-free Wheat

[LuckotheeIrish1]

Hey there,

So I spent the summer in Sweden. I was thoroughly impressed with how knowledgeable and prepared people and stores were over there. Every restaurant and every waiter, knew what gluten-free meant. Some restaurants even had fresh baked gluten-free bread made on the premises for a table snack. I could go into any grocery store and find gluten-free foods and even some freshly baked goods. It was wonderful!! I have to say I was not sick at all in 2 months except the one time I ate some old el paso fajita mix i figured was safe and found out it wasn't. (Ironic that it was the american made product that got me sick in Sweden). Since being back in the US I find myself back to struggling to find what's safe (especially when dining out)

So what's the real issue? Well, in Sweden they have things that say ingredients: Wheat (gluten-free). I asked about it, and was told there is a part of wheat that has the gluten protein and another part that is safe. And that is what it is referring to. Something about avoiding the part with the seeds or something. I wasn't aware that it was possible actually have gluten-free wheat. Like I figured it was in the genetic make-up of the wheat, not aware of the actual physical anatomy of wheat. But apparently this is really common there. They even have gluten-free wheat based flour in the grocery stores. They are really into multi-grain and high fiber baked goods there, so naturally there's gluten-free wheat bread and wheat flour mixes. I've eaten things there that said wheat (gluten free), and had no averse effects. So I'm very curious to get some more info about this. Make sense to any of you? Especially since I'm moving there.

[mindwiped]

A lot of the European countries have what I've heard referred to as Codex A flours. They are wheat flours with the gluten removed somehow. They say that they're suitable for celiacs, but not for those that have wheat intolerance. From a board I follow in the UK, I've determined it all depends on ho sensitive you are. If the 'shared lines' products bother you, don't eat codex. Hope this helps!

[Tim-n-VA]

The gluten is the protein in the grain portion of the wheat. IF you can remove this protein completely (or to the CODEX in Europe), you have gluten free wheat products.

Note that I'm just explaining the theoretical concept of gluten-free wheat not advocating anyone try it.