• Ads by Google:
     




    Get email alerts Celiac.com E-Newsletter

    Ads by Google:



       Get email alertsCeliac.com E-Newsletter

  • Announcements

    • admin

      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE Celiac.com email alerts   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

Gluten In Buckwheat Flour?
0

8 posts in this topic

Hey..I was at a website I go to regularly called cooksthesauras.com and I was looking up info on alternative flours. It states that there is some gluten in buckwheat flour! I thought it was supposed to be totally safe. Does anyone have an opinion about this? Thanks

Sabrina

0

Share this post


Link to post
Share on other sites
Ads by Google:
Ads by Google:


I'm quoting from celiac.com here...from a couple articles, which I dissected for the passages on buckwheat.

Take, for example, buckwheat. Along with corn and rice, this is one of only three common grains left on the "safe" list for celiacs. However, some celiac societies have put it on the "unsafe" list and there is anecdotal evidence that some individuals react to it as they do to wheat. Yet a well-known specialist in grain research points out that buckwheat is more closely related to rhubarb than to the toxic grains, so if buckwheat is unsafe then any plant might be unsafe.

It could be that the "buckwheat flour" that a celiac reacted to was actually one of those mixes that combines buckwheat flour with wheat flour. Another possibility is that, since buckwheat and wheat are often grown in the same fields in alternating years, the "pure buckwheat flour" may have been contaminated from the start by wheat grains gathered at harvest. Yet another explanation might be that the buckwheat was milled in a run that was preceded by wheat or any of the other toxic grains, so the flour was contaminated at the mill. Finally, some individuals -- celiacs or not -- may have celiac-like reactions to buckwheat; they are allergic. Celiacs who are allergic to buckwheat may be easily fooled into believing they are having a gluten reaction. Or, it could be that some evolutionary trick has put a toxic peptide chain into buckwheat despite its distant relation to the other grains, but the odds against this happening are long.

The following is a list of ingredients which some celiacs believe are harmful, others feel are safe:

Alcohol

Grain alcohol

Grain vinegars

White vinegar

Vanilla extract and other flavorings (may contain alcohol)

Amaranth

Millet

Buckwheat

Quinoa

Teff

...for most people, buckwheat, quinoa, or amaranth eaten in moderation apparently do not cause problems. (Buckwheat is sometimes found in mixture with wheat, which of course would cause a problem for celiac patients.) It seems no more necessary for all people with celiac disease to exclude buckwheat from their diets because some celiac patients react to it than it would be for all celiac patients to exclude milk from their diets because some celiac patients have a problem with milk.

By the way, buckwheat is on the safe list here.

0

Share this post


Link to post
Share on other sites

I have never had a problem with pure buckwheat and eat it nearly everyday. Buckwheat flour usually has wheat flour added because the gluten is what makes it stick together.

0

Share this post


Link to post
Share on other sites

Yes--definitely ;). And I've had many foods that contain buckwheat...pancakes, etc. It's not necessarily bad, but you need to be cautious about gluten being added.

0

Share this post


Link to post
Share on other sites

Kasha (roasted buckwheat) make a great hot cereal, if strong tasting. ;-) It's gluten-free, but - as has been noted - can be combined with gluten-containing flour in mixes or be contaminated.

One thing I wanted to add to this thread is to be very aware of how the word gluten in being used when reading it. Technically, any grain protein is a "gluten"; that's just how it's referred to scientifically. Colloquially, we use the word gluten to refer ONLY to the proteins in four grains. This overloading of the term can lead to confusion, so you need to be aware of the context.

0

Share this post


Link to post
Share on other sites
Ads by Google:


Buckwheat seems somewhat of a debate which I've not eaten before or considered before.

Now I really question it, something more to consider before purchasing a buckwheat product.

0

Share this post


Link to post
Share on other sites

Plain buckwheat is gluten free. Because buckwheat flour has no gluten it won't stick together like wheat flour. Buckwheat pancakes for instance have wheat flour added so it stays together. Anything other than plain buckwheat should be scrutinized carefully.

0

Share this post


Link to post
Share on other sites




Both my husband and myself need to be gluten-free. We use the Arrowhead Mills brand of Buckwheat flour and we do not have a problem. The taste is tolerable. My husband seems to like the taste especially when he adds brown rice flour to make the flatbread less gooey.

I hope that helps you out.

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      107,339
    • Total Posts
      935,565
  • Member Statistics

    • Total Members
      64,999
    • Most Online
      3,093

    Newest Member
    Con Smith
    Joined
  • Popular Now

  • Topics

  • Posts

    • It seems like you really need a concrete or near concrete answer so I would say maybe you ought to get the gene testing. Then you can decide on the gluten challenge.   Thanks! I am convinced our dogs are there waiting for us. Meanwhile they are playing, running, laughing, barking & chasing. I have another favorite quote dealing with dogs: "If a dog will not come to you after having looked you in the face, you should go home & examine your conscience."  ~~~ Woodrow Wilson ~~~
    • I can't help thinking that all of this would be so much easier if the doctor I went to 10 years ago would have done testing for celiac, rather than tell me I probably should avoid gluten. He was looking to sell allergy shots and hormone treatment, he had nothing to gain from me being diagnosed celiac. I've been messing around ever since, sort-of-most-of the time being gluten free but never being strict about it. I really feel like three months of eating gluten would do my body a lot of permanent damage. I've got elevated liver enzymes for the third time since 2008 and no cause can be found which might be good, I guess. I wonder if it would be reasonable to do the HLA testing first, to decide if I really need to do the gluten challenge. If the biopsy is negative, that is. Squirmingitch, love your tag line about dogs in heaven. We lost the best dog ever last December. I sure hope all my dogs are there waiting for me!
    • Most (90%-95%) patients with celiac disease have 1 or 2 copies of HLA-DQ2 haplotype (see below), while the remainder have HLA-DQ8 haplotype. Rare exceptions to these associations have been occasionally seen. In 1 study of celiac disease, only 0.7% of patients with celiac disease lacked the HLA alleles mentioned above. Results are reported as permissive, nonpermissive, or equivocal gene pairs. From: http://www.mayomedicallaboratories.com/test-catalog/Clinical+and+Interpretive/88906  
    • This is not quite as cut & dried as it sounds. Although rare, there are diagnosed celiacs who do not have either of those genes. Ravenwoodglass, who posted above, is one of those people. I think she has double DQ9 genes? Am I right Raven?  My point is, that getting the gene testing is not an absolute determination either way.
    • Why yes it is! jmg and myself are NCIS, I mean NCGS specialist/experts or is it NCGI people ourselves. posterboy,
  • Upcoming Events