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

Soaking In Water

rebe09

By rebe09
in Coping with Celiac Disease

Recommended Posts

rebe09 Contributor
rebe09
Posted

This may be a touchy topic/question, but it's on my mind (since last night). A relative of mine came up to me yesterday during our Thanksgiving get together and shared with me that I should try soaking my food (gluten) in water before cooking it and that may help rid the gluten, since that is how it was done many, many years ago. Now, people are sensitive to gluten left and right (me being one!) because this process is no longer done and things are made so differently these days. I was a bit apprehensive and defensive inside, considering the only people who are the experts are the ones officially on the diet. I still don't believe this technique is right as gluten is unfortunately hidden in some of the weirdest places. Besides how would you water down flour? I would love to hear what others think and how they would respond. I wanted to jump in and voice my opinion with this relative, but I just didn't want to go there.

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

Celiac.com Sponsor (A8-M):


psawyer Proficient
psawyer
Posted

Soaking gluten in water will get you soggy gluten. It will still be gluten.

dilettantesteph Collaborator
dilettantesteph
Posted

She may have been referring to something like this: Open Original Shared Link

in which gluten is hydrolyzed with sourdough lactobacilli and fungal proteases to make it less harmful to celiacs.

psawyer Proficient
psawyer
Posted

less harmful to celiacs.

Oh, less harmful. I don't equate that with "safe," do you?

GFinDC Veteran
GFinDC
Posted

Or they might have been thinking of the opposite, soaking the flour to get rid of the starch and leaving behind the gluten. If you wash wheat flour long enough in running water it dissolves the starches and leaves behind a nice glob of nearly pure gluten protein. Yum Yum. They use that to make seitan I believe. There are videos on youtube of how to do it. Not recommended for us though.

kareng Grand Master
kareng
Posted

When I saw this title, I was hoping we were supposed to soak in a hot tub as some sort of cure. Drats!

sa1937 Community Regular
sa1937
Posted

When I saw this title, I was hoping we were supposed to soak in a hot tub as some sort of cure. Drats!

...only if we soak in a hot tub with a glass of wine (or two...or three). laugh.giflaugh.giflaugh.gif

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

Celiac.com Sponsor (A8-M):


dilettantesteph Collaborator
dilettantesteph
Posted

Oh, less harmful. I don't equate that with "safe," do you?

If you read the study, they got it down to 8 ppm residual gluten, which is considered safe for most celiacs.

I don't personally equate that with safe, because I am sure that I am sensitive to much lower levels than that.

Archived

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

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

  • Member Statistics

    • Total Members
      132,589
    • Most Online (within 30 mins)
      7,748
    GigiConnie
    Newest Member
    GigiConnie
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • amantelchi
      Stomach hurts with movement

      By amantelchi · Posted

      I'd like to clarify: Is the pain you describe in the area just below your chest constant, or does it only appear when you start moving?
    • Jmartes71
      Shingles - Could It Be Related to Gluten/ Celiac

      By Jmartes71 · Posted

      Shingles is dormant and related to chicken pox when one has had in the past.Shingles comes out when stress is heightened.I had my 3rd Shingles in 2023.
    • knitty kitty
      Shingles - Could It Be Related to Gluten/ Celiac

      By knitty kitty · Posted

      Here's one more that shows Lysine also helps alleviate pain! Exploring the Analgesic Potential of L-Lysine: Molecular Mechanisms, Preclinical Evidence, and Implications for Pharmaceutical Pain Therapy https://pmc.ncbi.nlm.nih.gov/articles/PMC12114920/
    • Flash1970
      Shingles - Could It Be Related to Gluten/ Celiac

      By Flash1970 · Posted

      Thank you for the links to the articles.  Interesting reading. I'll be telling my brother in law because he has a lot of pain
    • Scott Adams
      gluten-free Oatmeal

      By Scott Adams · Posted

      Oats naturally contain a protein called avenin, which is similar to the gluten proteins found in wheat, barley, and rye. While avenin is generally considered safe for most people with celiac disease, some individuals, around 5-10% of celiacs, may also have sensitivity to avenin, leading to symptoms similar to gluten exposure. You may fall into this category, and eliminating them is the best way to figure this out. Some people substitute gluten-free quinoa flakes for oats if they want a hot cereal substitute. If you are interested in summaries of scientific publications on the topic of oats and celiac disease, we have an entire category dedicated to it which is here: https://www.celiac.com/celiac-disease/oats-and-celiac-disease-are-they-gluten-free/   
×
×
  • 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.