Alfred

I checked out the restaurant SMRI. VERY cool that a restaurant would offer gluten-free food! I wonder if they were Pamela's brand of pancakes or they're own recipe? You know I tried Bob's Red Mill GL pancakes and I thought they were terrible. I think I've come up with a temporary solution to my hotcake dilemma. I'm going to offer a Low-Gluten product...

Hello Bartfull. I was going to wait until the end of the day to respond to all of the recent posts so I can focus on work. But your comment was too hard to resist! :-) Potatoes are definitely in the works. I had the idea a while ago but decided to pursue the oats first. And your right about Maine and potatoes, especially in Aroostook County where...

That's a good point Karen. Nevertheless I still do wonder. In your pizza dough example I wonder if any of the gluten has been compromised by the heat. Obviously much of it remains, maybe all of it. In the case of oats that are contaminated in the ppm level (>20ppm) with wheat, does hi heat effect the gluten under these circumstances. This may be all bunk...

I realize that Mamaw. I haven't had time to process all of this. My focus is "locally grown in Maine". I may have to deviate from that for a while as you say if I want to be gluten free. The added cost however may be an issue. I've got to look in to all of this. Thank you for your comment.

I wondered if hi heat changed the chemical composition of gluten. I wonder if there have been any experiments along those lines. I don't mean human experiments but chemical analysis of the gluten molecules before and after heating. I'm sure it's been done I just don't know where to look. Almost out of posts being a newbie!

Thank you!, KarenG. I've learned a lot in just a brief amount of time here. :-)

Thank you KarenG. I appreciate your input!

Thank you Bartfull. I am now getting educated! :-) I do have a great product. These hotcakes are thick and the texture is great. I have 7 varieties so far, and more later. I have whole grain oat, blueberry oat, cranberry oat, chocolate chip oat, peanut butter chip oat, ginger snap oat, and marshmallow oat. I never intended to make a gluten free product...

Hello everyone. Gotta question for you about oats. Oats that are not certified gluten free and that are processed on the same equipment that wheat is, does that guarantee you'll get sick if you eat them? Does toasting oats reduce or eliminate the effect gluten has on a person with celiac disease? Thanks!

Greetings, Folks. I don't have Celiac disease but I have a question about the amount of gluten it takes to elicit a reaction. And is it an immediate response or does it take a while to come on. I'm looking to be educated on this matter. Let me tell you why I am asking. I am an organic farmer in the making. I'm getting the ground on my farm prepared for...