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How To Trial Gluten

merryblonde

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merryblonde Newbie
merryblonde
Posted

I figured out that corn is my biggest issue, what is the best way to trial gluten?

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tarnalberry Community Regular
tarnalberry
Posted

eat whole wheat pasta, or make bulgar (can make it into tabbouleh) or couscous. they are all concentrated sources of wheat that do not include other ingredients (aside from ones you add).

I would have two or three servings of a wheat based food every day for at least a week, and see what happens. once that week is up, go gluten free again, for at least two weeks (four would be far better), and see how that again may change the picture. the biggest thing is to be very patient!

miles2go Contributor
miles2go
Posted
eat whole wheat pasta, or make bulgar (can make it into tabbouleh) or couscous. they are all concentrated sources of wheat that do not include other ingredients (aside from ones you add).

I would have two or three servings of a wheat based food every day for at least a week, and see what happens. once that week is up, go gluten free again, for at least two weeks (four would be far better), and see how that again may change the picture. the biggest thing is to be very patient!

Just checking, we aren't talking about the corn "gluten" here, are we?

There are some (older, if I remember correctly) cookbooks/foodie books that I've seen that talk about gluten in corn.

It isn't the same thing.

Margaret

tarnalberry Community Regular
tarnalberry
Posted
Just checking, we aren't talking about the corn "gluten" here, are we?

There are some (older, if I remember correctly) cookbooks/foodie books that I've seen that talk about gluten in corn.

It isn't the same thing.

Margaret

True. I was assume thing the original poster meant that corn is the problem and it's time to try gluten again to see if t *won't* cause a problem. But clarifying would be good! :)

merryblonde Newbie
merryblonde
Posted
  • Author
True. I was assume thing the original poster meant that corn is the problem and it's time to try gluten again to see if t *won't* cause a problem. But clarifying would be good! :)

I'm not sure what corn gluten is, but Corn in all it's forms, is my main problem. I want to find out if wheat/rye/barley based gluten is a problem.

merryblonde Newbie
merryblonde
Posted
  • Author
I'm not sure what corn gluten is, but Corn in all it's forms, is my main problem. I want to find out if wheat/rye/barley based gluten is a problem.

I'm making whole wheat bread with fresh ground wheat, and ingredients I know are safe (salt, water, sugar, oil, red star yeast)

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      By Aretaeus Cappadocia · Posted

      I'm not saying this is what you have, but your description reminds me of Morgellons, which are not very well understood. Here is a review from a reputable source. If it seems similar to your experience, you could raise this question with your Dr.  https://my.clevelandclinic.org/health/diseases/morgellons-disease
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      Celiac flare years after diagnosis

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