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SandraLAVixen

Quick Q, Which Has More Gluten, Pasta, Pizza, Or Wheat Bread?

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Like the title says, which has the most/highest gluten content; semolina/pasta made from durum wheat, pizza crust (made from wheat flour), or a slice of wheat bread?

Also, WHY do they contain more gluten?

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I think the gluten content would vary depending on how many other ingredients were in them. Even small amounts of gluten are an issue with us. More gluten doesn't always mean a stronger reaction. You do need to keep in mind also that gluten reactions can be delayed. You might have that gluten-free pasta for dinner but not react for a couple days.

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Protein content of wheat depends on seed variety, where it is grow, when it is grown, and how it is grown ..

Very generally ..

* protein content of durum wheat ranges from 9-18%

* protein content of bread flour ranges from 12-14%

* protein content of whole wheat flour ranges from 13-16%

Protein content for Coeliacs ranges 0.002% [20ppm] to 0.02% [200ppm] from Codex Alimentarius - United Nations..

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From my personal eating experience, it was the pasta that got me first -- more concentrated wheat it seemed. No science behind this :P

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Wait, so protien = gluten?

My reactions are within 1-2 hours, so no delay or guessing involved.

I know I get a higher reaction with pasta/semolina, things made from durum wheat.

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Wait, so protien = gluten?

My reactions are within 1-2 hours, so no delay or guessing involved.

I know I get a higher reaction with pasta/semolina, things made from durum wheat.

Yep. Basically.

The wheat gluten proteins correspond to the major storage proteins that are deposited in the starchy endosperm cells of the developing grain.
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