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kiwifruta

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  1. Nice video thanks. Looks like the water activated enzymes worked quickly to separate the starch and gluten. I’m happy to give the test a go, over a 7(?) day period, but it’ll need to wait until January sometime. What are you wanting to validate? My original comment wasn’t explicitly nor i...
  2. My reply to your points 1) I said I ‘first learned about it’ on the linked reddit post, don’t know where you got the ‘base this on’ idea from. 2) Yes, I’m not celiac, why you believe I implied that celiacs are safe to eat bread made this way, is beyond me. 3) gluten intolerance, blood test...
  3. Thankfully, we have your comment as an example of the belligerent consequences of erroneously inferring that when a gluten intolerant person is adding something that hasn’t yet been brought up in conversation by way of sharing a couple of experiences and their current understanding of the role o...
  4. I wasn't suggesting it was gluten free, nor was I referring to gluten-free wheat starch.
  5. I’ve been trying a refrigerated 3 day bulk ferment of white wheat flour sourdough with success. I’m gluten intolerant, there are celiacs in the extended family. With a 2 day refrigerated bulk ferment I felt some reaction unlike the 3 day ferment. I first learned about it here. https://w...