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

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. knitty kitty
      - knitty kitty commented on Scott Adams's article in Multiple Sclerosis and Celiac Disease
      3

      Gluten-Free Diet Linked to Reduced Inflammation and Improved Outcomes in Multiple Sclerosis (+Video)

      I worried at one point on my journey whether I had MS, having many of the symptoms myself. However, my symptoms improved dramatically with high dose thiamine hydrochloride, Benfotiamine, and Thiamine TTFD. Thiamine deficiency symptoms overlap with MS symptoms, including changes on brain MRIs. Thiamine deficiency affected my eyes (light sensitivity),...
    2. trents
      - trents replied to Matthias's topic in Coping with Celiac Disease
      1

      Unexpected gluten exposure risk from cultivated mushrooms

      Welcome to the celiac.com communiuty, @Matthias! Yes, we have been aware that this can be an issue with mushrooms but as long as they are rinsed thoroughly it should not be a problem since the mushrooms don't actually incorporate the gluten into their cellular structure. For the same reason, one needs to be careful when buying aged cheeses and products...
    3. Matthias
      - Matthias posted a topic in Coping with Celiac Disease
      1

      Unexpected gluten exposure risk from cultivated mushrooms

      The one kind of food I had been buying and eating without any worry for hidden gluten were unprocessed veggies. Well, yesterday I discovered yet another pitfall: cultivated mushrooms. I tried some new ones, Shimeji to be precise (used in many asian soup and rice dishes). Later, at home, I was taking a closer look at the product: the mushrooms were growing...
    4. trents
      - trents replied to catnapt's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      9

      how much gluten do I need to eat before blood tests?

      I might suggest you consider buckwheat groats. https://www.amazon.com/Anthonys-Organic-Hulled-Buckwheat-Groats/dp/B0D15QDVW7/ref=sr_1_4_pp?crid=GOFG11A8ZUMU&dib=eyJ2IjoiMSJ9.bk-hCrXgLpHqKS8QJnfKJLKbKzm2BS9tIFv3P9HjJ5swL1-02C3V819UZ845_kAwnxTUM8Qa69hKl0DfHAucO827k_rh7ZclIOPtAA9KjvEEYtaeUV06FJQyCoi5dwcfXRt8dx3cJ6ctEn2VIPaaFd0nOye2TkASgSRtdtKgvXEEXknFVYURBjXen...
    5. Scott Adams
      - Scott Adams replied to SilkieFairy's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      2

      IBS-D vs Celiac

      What you’re describing really does not read like typical IBS-D. The dramatic, rapid normalization of stool frequency and form after removing wheat, along with improved tolerance of legumes and plant foods, is a classic pattern seen in gluten-driven disease rather than functional IBS. IBS usually worsens with fiber and beans, not improves. The fact that y...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,325
    • Most Online (within 30 mins)
      7,748
    Jaxon Reed
    Newest Member
    Jaxon Reed
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • trents
      Unexpected gluten exposure risk from cultivated mushrooms

      By trents · Posted

      Welcome to the celiac.com communiuty, @Matthias! Yes, we have been aware that this can be an issue with mushrooms but as long as they are rinsed thoroughly it should not be a problem since the mushrooms don't actually incorporate the gluten into their cellular structure. For the same reason, one needs to be careful when buying aged cheeses and products containing yeast because of the fact that they are sometimes cultured on gluten-containing substrate.
    • Matthias
      Unexpected gluten exposure risk from cultivated mushrooms

      By Matthias · Posted

      The one kind of food I had been buying and eating without any worry for hidden gluten were unprocessed veggies. Well, yesterday I discovered yet another pitfall: cultivated mushrooms. I tried some new ones, Shimeji to be precise (used in many asian soup and rice dishes). Later, at home, I was taking a closer look at the product: the mushrooms were growing from a visible layer of shredded cereals that had not been removed. After a quick web research I learned that these mushrooms are commonly cultivated on a cereal-based medium like wheat bran. I hope that info his helpful to someone.
    • trents
      how much gluten do I need to eat before blood tests?

      By trents · Posted

      I might suggest you consider buckwheat groats. https://www.amazon.com/Anthonys-Organic-Hulled-Buckwheat-Groats/dp/B0D15QDVW7/ref=sr_1_4_pp?crid=GOFG11A8ZUMU&dib=eyJ2IjoiMSJ9.bk-hCrXgLpHqKS8QJnfKJLKbKzm2BS9tIFv3P9HjJ5swL1-02C3V819UZ845_kAwnxTUM8Qa69hKl0DfHAucO827k_rh7ZclIOPtAA9KjvEEYtaeUV06FJQyCoi5dwcfXRt8dx3cJ6ctEn2VIPaaFd0nOye2TkASgSRtdtKgvXEEXknFVYURBjXen1Nc7EtAlJyJbU8EhB89ElCGFPRavEQkTFHv9V2Zh1EMAPRno7UajBpLCQ-1JfC5jKUyzfgsf7jN5L6yfZSgjhnwEbg6KKwWrKeghga8W_CAhEEw9N0.eDBrhYWsjgEFud6ZE03iun0-AEaGfNS1q4ILLjZz7Fs&dib_tag=se&keywords=buckwheat%2Bgroats&qid=1769980587&s=grocery&sprefix=buchwheat%2Bgroats%2Cgrocery%2C249&sr=1-4&th=1 Takes about 10 minutes to cook. Incidentally, I don't like quinoa either. Reminds me and smells to me like wet grass seed. When its not washed before cooking it makes me ill because of saponins in the seed coat. Yes, it can be difficult to get much dietary calcium without dairy. But in many cases, it's not the amount of calcium in the diet that is the problem but the poor uptake of it. And too much calcium supplementation can interfere with the absorption of vitamins and minerals in general because it raises gut pH.
    • Scott Adams
      IBS-D vs Celiac

      By Scott Adams · Posted

      What you’re describing really does not read like typical IBS-D. The dramatic, rapid normalization of stool frequency and form after removing wheat, along with improved tolerance of legumes and plant foods, is a classic pattern seen in gluten-driven disease rather than functional IBS. IBS usually worsens with fiber and beans, not improves. The fact that you carry HLA-DQ2.2 means celiac disease is absolutely possible, even if it’s less common than DQ2.5, and many people with DQ2.2 present later and are under-diagnosed. Your hesitation to reintroduce gluten is completely understandable — quality of life matters — and many people in your position choose to remain strictly gluten-free and treat it as medically necessary even without formal biopsy confirmation. If and when you’re ready, a physician can help you weigh options like limited gluten challenge, serology history, or documentation as “probable celiac.” What’s clear is that this wasn’t just random IBS — you identified the trigger, and your body has been very consistent in its response.
    • Scott Adams
      Question

      By Scott Adams · Posted

      Here are some results from a search: Top Liquid Multivitamin Picks for Celiac Needs MaryRuth's Liquid Morning Multivitamin Essentials+ – Excellent daily choice with a broad vitamin/mineral profile, easy to absorb, gluten-free, vegan, and great overall value. MaryRuth's Liquid Morning Multivitamin – Classic, well-reviewed gluten-free liquid multivitamin with essential nutrients in a readily absorbable form. MaryRuth's Morning Multivitamin w/ Hair Growth – Adds beauty-supporting ingredients (biotin, B vitamins), also gluten-free and easy to take. New Chapter Liquid Multivitamin and New Chapter Liquid Multivitamin Orange Mango – Fermented liquid form with extra nutrients and good tolerability if you prefer a whole-food-based formula. Nature's Plus Source Of Life Gold Liquid – Premium option with a broad spectrum of vitamins and plant-based nutrients. Floradix Epresat Adult Liquid Multivitamin – Highly rated gluten-free German-made liquid, good choice if taste and natural ingredients matter. NOW Foods Liquid Multi Tropical Orange – Budget-friendly liquid multivitamin with solid nutrient coverage.
×
×
  • 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.