Jump to content

  • 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

Gluten Free Flour Made From Wheat Starch?

B'sgirl

Recommended Posts

B'sgirl Explorer
B'sgirl
Posted

I know someone in Austria with Celiac who cooks with this. The brand name is Wiechert and the flour is called Fertig Mehl. Does anyone know of anything like it available in the U.S. or online? I just wonder if it would taste better than rice or bean flour. My friend claims it does. I'd pay good money for some if it was really free of gluten content.

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

Celiac.com Sponsor (A8-M):


NJKen Rookie
NJKen
Posted
I know someone in Austria with Celiac who cooks with this. The brand name is Wiechert and the flour is called Fertig Mehl. Does anyone know of anything like it available in the U.S. or online? I just wonder if it would taste better than rice or bean flour. My friend claims it does. I'd pay good money for some if it was really free of gluten content.

I don't know of any wheat starch product in the U.S. that is tested for gluten content. Keep in mind, if you order it online, that it can never be proven to be truly free of gluten. The gluten-free wheat starch in Europe is tested for gluten above a certain threshold, which I believe has been 200 ppm, so a batch with 190 ppm could be labeled gluten-free. I have read that Codex is considering lowering the threshold to 20 ppm, which would be the same as for foods that are naturally gluten-free. Perhaps someone from Europe will confirm this.

While traveling in Europe I have eaten foods prepared with Codex gluten-free wheat starch, and felt no ill effects. OTOH, I was a "silent" celiac who never had severe effects when I was ingesting gluten every day, so I am not a good test case. You'll have to determine for yourself whether your digestive system can handle Codex wheat starch.

NJKen Rookie
NJKen
Posted
The gluten-free wheat starch in Europe is tested for gluten above a certain threshold, which I believe has been 200 ppm, so a batch with 190 ppm could be labeled gluten-free. I have read that Codex is considering lowering the threshold to 20 ppm, which would be the same as for foods that are naturally gluten-free.

In case this isn't clear, ppm = parts per million.

The US FDA's proposed threshold for gluten-free foods is 20 ppm.

MaryJones2 Enthusiast
MaryJones2
Posted
I know someone in Austria with Celiac who cooks with this. The brand name is Wiechert and the flour is called Fertig Mehl. Does anyone know of anything like it available in the U.S. or online? I just wonder if it would taste better than rice or bean flour. My friend claims it does. I'd pay good money for some if it was really free of gluten content.

Codex wheat starch isn't free of gluten but rather processed to contain less than 20ppm. I didn't tolerate it at all but everyone reacts differently so it's really a personal decision. It isn't allowed in gluten-free food in the US and I've never seen it in the stores here but I'm sure it's available online somewhere. There are a few celiac stores in Europe that will ship to the US for a hefty shipping fee.

Ken, the threshold in Europe was changed to 20ppm a few months ago but I'm not sure if it's fully in place yet. Open Original Shared Link

Takala Enthusiast
Takala
Posted

The best tasting gluten free "flours" are mixes of several different kinds of grains/nuts instead of a single flour. Many people have had tasty results using some sorghum flour in their mixes, along with millet, amaranth, almond meal, pecan meal, flax, coconut, teff, quinoa, etc. I don't think a highly processed wheat starch, devoid of protein, is going to taste any better than cornstarch- sorta chalky, and it won't have the texture of regular wheat flour, either.

mushroom Proficient
mushroom
Posted

Another flour that provides a good flavor for breads (at least I love it) is buckwheat.

ravenwoodglass Mentor
ravenwoodglass
Posted

One of my favorites is Pamela's Baking Mix for stuff like muffins and such. Tom Sawyer's gluten-free flour is my favorite for stuff like scalloped potatoes and dredging meats. When I was first diagnosed I tryed using a variety of single ingredient flours but once I found the mixes there was no turning back for me.

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

Celiac.com Sponsor (A8-M):


TrillumHunter Enthusiast
TrillumHunter
Posted

You can buy Toro mixes in the US already. I've bought them from my local health food store. The wheat starch in them contains no more than 20 ppm of gluten. Many will argue this issue ad nauseam. There is another thread on the board about the Toro mixes. You have to make your own decision about it.

Frankly, I thought the cake was good, and closer to a wheat flour cake than anything else I've baked. And due to the fact that I find 20 ppm to be acceptable for me and I don't eat cake everyday, I will eat it. The bread was nothing special and Lorka's recipe on this site make a better loaf.

Archived

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

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


  • Member Statistics

    • Total Members
      132,015
    • Most Online (within 30 mins)
      7,748
    Rockette47
    Newest Member
    Rockette47
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Jmartes71
      Fighting for a name

      By Jmartes71 · Posted

      Im so frustrated and still getting the run around trying to reprove my celiac disease which my past primary ignored for 25 years.I understand that theres a ray of medical that doctors are limited too but not listening and telling the patient ( me) that im not as sensitive as I think and NOT celiac!Correction Mr white coat its not what I think but for cause and affect and past test that are not sticking in my medical records.I get sick violently with foods consumed, not eating the foods will show Im fabulous. After many blood draws and going through doctors I have the HLA- DQ2 positive which I read in a study that Iran conducted that the severity in celiac is in that gene.Im glutenfree and dealing with related issues which core issue of celiac isn't addressed. My skin, right eye, left leg diagestive issues affected. I have high blood pressure because im in pain.Im waisting my time on trying to reprove that Im celiac which is not a disease I want, but unfortunately have.It  has taken over my life personally and professionally. How do I stop getting medically gaslight and get the help needed to bounce back if I ever do bounce back to normal? I thought I was in good care with " celiac specialist " but in her eyes Im good.Im NOT.Sibo positive, IBS, Chronic Fatigue just to name a few and its all related to what I like to call a ghost disease ( celiac) since doctors don't seem to take it seriously. 
    • trents
      Celiac getting dentures

      By trents · Posted

      @Martha Mitchell, your reaction to the lens implant with gluten sounds like it could be an allergic reaction rather than a celiac reaction. It is possible for a celiac to be also allergic to gluten as it is a protein component in wheat, barley and rye.
    • JoJo0611
      Chances of being coeliac

      By JoJo0611 · Posted

      Thank you all. 
    • Martha Mitchell
      Celiac getting dentures

      By Martha Mitchell · Posted

      Scott I also have different symptoms than most people. It affects me bad. Stomach ache, headache, nauseous, heart racing, whole body shaking, can't walk then my throat starts to close. It attacks my nervous system. The only thing that saves me is a 1/2 of Xanax...it calms down my nervous system 
    • Martha Mitchell
      Celiac getting dentures

      By Martha Mitchell · Posted

      Scott Adams. I was dealing with a DR that didn't care about me being celiac. I repeatedly told him that I was celiac and is everything gluten-free. He put an acrylic lens from j&j. I called the company to ask about gluten and was told yes that the acrylic they use has gluten....then they back tracked immediately and stopped talking to me. The Dr didn't care that I was having issues. It took me 6 months and a lot of sickness to get it removed.... which can only happen within 6 months. The Dr that took it out said that it was fused and that's why I lost vision. If they would have removed it right away everything would be fine. He put in a silicone one that was gluten-free and I've had no issues at all in the other eye. Do not do acrylic!
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.