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      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 Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

Dow Bread Enhancer
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No. I thought it was interesting and a cute commercial. I figure it would spark a discussion but it's a holiday weekend in the US, so maybe not.

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Triumph Dining's newsletter had a story on this yesterday, too. Kind of creeps me out that a chemical company like Dow would bother with finding a gluten-free substitute....and I sure hope that it really IS the result of vegetable matter manipulation and not something chemically unnatural involved. I did order a sample, though it looks as though the samples are really meant for companies and not consumers. If I actually receive it, I'll let everyone know what I thought of it. And, of course, if it also contains soy, I won't bother even trying it.

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I am betting it is more like a tapioca starch.

What else would "blow up" baked goods? :lol:

But yes, having it come from a "chemical" company does give one pause.

I may order a sample just for kicks!

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It's probably some kind of methyl cellulose.

Yep, I found it. Hydroxypropyl methylcellulose and carboxymethylcellulose. They're getting the cellulose from wood so there won't be any soy in it.

http://dowwolff.custhelp.com/app/answers/detail/a_id/14807/~/wellence-gluten-free-47129-raw-materials-origin

This kind of stuff is basically an indigestible fiber. Nice alternative to folks like me who don't tolerate xanthan gum.

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They're getting the cellulose from wood .

Hubs said this, too! (By now, you all know he is a chemist)

We read labels ....and I ask well????? what is THIS?? :lol:

He said cellulose is wood, hon.... and I said "Ok, so can I have it?" he said.... sure! :)

....But I KNOW what it means. It means "bowel movements".

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I don't trust it. Period.

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Methylcellulose has been around for a long time in food, as a thickener and emulsifier. You have probably consumed it without knowing it. Citrucel is methylcellulose. The difference with this product is that they are marketing it to the public as well as to industry. It's not new or strange, just unfamiliar to most people. It would be interesting to see what effect Citrucel would have in bread. Hmmm, my next baking experiment...

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Here's something funny, last Thanksgiving or so my (twin) brother, who would not consider putting down the wheat bread, said something to the effect of ' Before you know it, the only thing you'll be able to eat is tree bark' ! Maybe he's not too far off... lol. :lol:

Though seriously, it looks similar to some of the ingredients in EnerG bread.

Edited by ciamarie
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No. I thought it was interesting and a cute commercial. I figure it would spark a discussion but it's a holiday weekend in the US, so maybe not.

It was aired here and it caught my attention, and a quick dismiss. It was very generic. But gluten free was a used word.

Dow might be a larger monster to jump on. And I'm not too sure what their input is....yet?

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Triumph Dining's newsletter had a story on this yesterday, too. Kind of creeps me out that a chemical company like Dow would bother with finding a gluten-free substitute....and I sure hope that it really IS the result of vegetable matter manipulation and not something chemically unnatural involved. I did order a sample, though it looks as though the samples are really meant for companies and not consumers. If I actually receive it, I'll let everyone know what I thought of it. And, of course, if it also contains soy, I won't bother even trying it.

DITTO! If it's DOW don't buy it! You can make your own enhancer!!!! It's easy, google it.

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A little ginger powder, 1/4 tea, a little jello, 1/4 tea and something else...I'm not eating bread but if i did I would try this:

http://www.lansellcottage.com.au/recipes.html

I trust the foreign borns, they have been at it a lot longer than we have!

Alice

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It would be interesting to see what effect Citrucel would have in bread. Hmmm, my next baking experiment...

I suspect you will have more bowel movements, for starters. That's a lot of fiber. :lol:

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Methylcellulose has been around for a long time in food, as a thickener and emulsifier. You have probably consumed it without knowing it. Citrucel is methylcellulose. The difference with this product is that they are marketing it to the public as well as to industry. It's not new or strange, just unfamiliar to most people. It would be interesting to see what effect Citrucel would have in bread. Hmmm, my next baking experiment...

Yes, I know methylcellulose has been around. I read labels before I had to go gluten-free. It's Dow that I don't trust.

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Though seriously, it looks similar to some of the ingredients in EnerG bread.

blech....I'd rather eat tree bark than that stuff. :lol:

(IMHO)

Nobody get mad at me now. :lol:

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IrishHeart,

No need to be afraid--I think we pretty much all share that particular opinion! It's funny, some of their other products are pretty good (crackers and lasagna noodles), but they just can't seem to make bread.

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