Guest guest Posted January 12, 2009 Report Share Posted January 12, 2009 I hand grind flour from wheat seeds then use my electric coffee grinder to make it the consistancey of flour. Does wheat flour made like this have gluten in it? Does regular yeast contain gluten? I am going to make bread today in my bread maker using the above and soy milk. MichelleS Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 12, 2009 Report Share Posted January 12, 2009 Hey, Michelle. Unfortunately, yes, you're giving yourself a giant dose of gluten by using wheat flour, even if you grind it yourself. And by having the wheat flour in your grinder and then in your baking pans (and on your counter, etc.), it's possible you're leaving residue those places, as well. Giving up homemade wheat bread is a really hard part of this process for a lot of us, but various people in the group have shared solid recipes. You have to forego wheat entirely (possibly with the exception of some wheat grass products, though there's controversy about that, so most of us skip it) to get rid of part of the gluten. The same applies to spelt, barley, rye, kamut, etc. Red Star yeast is gluten-free. I don't know about other brands. Sally On Mon, Jan 12, 2009 at 10:56 AM, Michelle <msteen wrote: > I hand grind flour from wheat seeds then use my electric coffee grinder > to make it the consistancey of flour. > > Does wheat flour made like this have gluten in it? > Does regular yeast contain gluten? > > I am going to make bread today in my bread maker using the above and > soy milk. > MichelleS > > > -- " This isn't a matter of Republican and Democrat. It's not liberal. It's not conservative. It's simply common sense. This is a national emergency. . . . You have to be honest about the way the biosphere works, and we have to move this country very rapidly in a different direction. " --John Orr Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 12, 2009 Report Share Posted January 12, 2009 Yes, all wheat grain has gluten in it. You are just making whole-wheat flour. Yeast does not have gluten in it. Pam On Mon, Jan 12, 2009 at 8:56 AM, Michelle <msteen wrote: > I hand grind flour from wheat seeds then use my electric coffee grinder > to make it the consistancey of flour. > > Does wheat flour made like this have gluten in it? > Does regular yeast contain gluten? > > I am going to make bread today in my bread maker using the above and > soy milk. > MichelleS > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 12, 2009 Report Share Posted January 12, 2009 If you conduct this experiment of washing everything out of the wheat except the gluten I just wanted to mention that you can then take the gluten ball and cut it into bite size pieces.? Boil those pieces and season as you wish (soy sauce, nutritional yeast, spices, whatever).? It is delicious!? It is 100% unadulterated gluten, but it sure tastes good!? I just mention this so you're not wasting the wheat flour.? If your house is gluten free perhaps you can give the cooked gluten to a neighbour or something...? But you do need to be aware that you risk leaving residue in your kitchen. Alina Joy Deborah Pageau <dpageau Mon, 12 Jan 2009 12:32 pm Re: Question re gluten? Yes Michelle, wheat flour made even that way has all its gluten in it. If you want to do an experiment to see how much in fact, you grind up a pound of whole wheat flour and put it into a large open bowl in the kitchen sink. Turn on the COLD water and let it run slowly and continuously into the bowl containing the wheat flour. The bowl will fill up and start to over flow (that's OK, just let it). Keep the water running slowly and start gently kneeding the flour slurry in the bowl with your hands. As you kneed, the water dissolves the starch and takes it away over the edge of the bowl. In a few minutes, you may notice that what you are kneeding in the bowl is hardening up. That is the gluten aglomerating. It is heavier than the starch and not as water soluble, so it sinks. As you kneed the gluten ball, while letting the water slowly run through the bowl, you end up with a smooth, leathery mass of gluten. This is what we are saving our bodies from having to try to digest by avoiding eating it! It's a fun project and demonstrates clearly how much gluten there is in wheat. Deborah I hand grind flour from wheat seeds then use my electric coffee grinder to make it the consistancey of flour. Does wheat flour made like this have gluten in it? Does regular yeast contain gluten? I am going to make bread today in my bread maker using the above and soy milk. MichelleS . Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 12, 2009 Report Share Posted January 12, 2009 I used to love seitan! . . . And then I found out it was making me horribly sick. Funny how life works like that. On Mon, Jan 12, 2009 at 2:22 PM, <alinajoydubois wrote: > > If you conduct this experiment of washing everything out of the wheat > except the gluten I just wanted to mention that you can then take the gluten > ball and cut it into bite size pieces.? Boil those pieces and season as you > wish (soy sauce, nutritional yeast, spices, whatever).? It is delicious!? It > is 100% unadulterated gluten, but it sure tastes good!? I just mention this > so you're not wasting the wheat flour.? If your house is gluten free perhaps > you can give the cooked gluten to a neighbour or something...? But you do > need to be aware that you risk leaving residue in your kitchen. > Alina Joy > > > > Deborah Pageau <dpageau <dpageau%40dccnet.com>> > To: <%40> > Mon, 12 Jan 2009 12:32 pm > Re: Question re gluten? > > Yes Michelle, wheat flour made even that way has all its gluten in it. > > If you want to do an experiment to see how much in fact, you grind up a > pound of whole wheat flour and put it into a large open bowl in the kitchen > sink. Turn on the COLD water and let it run slowly and continuously into the > bowl containing the wheat flour. The bowl will fill up and start to over > flow (that's OK, just let it). Keep the water running slowly and start > gently kneeding the flour slurry in the bowl with your hands. > > As you kneed, the water dissolves the starch and takes it away over the > edge of the bowl. In a few minutes, you may notice that what you are > kneeding in the bowl is hardening up. That is the gluten aglomerating. It is > heavier than the starch and not as water soluble, so it sinks. As you kneed > the gluten ball, while letting the water slowly run through the bowl, you > end up with a smooth, leathery mass of gluten. This is what we are saving > our bodies from having to try to digest by avoiding eating it! > > It's a fun project and demonstrates clearly how much gluten there is in > wheat. > > Deborah > > I hand grind flour from wheat seeds then use my electric coffee grinder > > to make it the consistancey of flour. > > Does wheat flour made like this have gluten in it? > > Does regular yeast contain gluten? > > I am going to make bread today in my bread maker using the above and > > soy milk. > > MichelleS > > . > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 12, 2009 Report Share Posted January 12, 2009 So true. It was in fact, doing of this experiment (20 years ago) and eating the product done up as " meat " balls in our stew that was a significant part of teaching me that I need to avoid gluten! Eating such a large quantity all at once kicked off the most extreme reaction I'd ever had, so bad that I actually felt afraid for myself. It was so clear that, after that experience, I began the process of going gluten-free. For me, it has been a process. It took me several years initially to identify all the obvious and hidden sources. Even now, I keep an eye on the literature in case anything new shows up. Deborah If you conduct this experiment of washing everything out of the wheat except the gluten I just wanted to mention that you can then take the gluten ball and cut it into bite size pieces.? Boil those pieces and season as you wish (soy sauce, nutritional yeast, spices, whatever).? It is delicious!? It is 100% unadulterated gluten, but it sure tastes good!? I just mention this so you're not wasting the wheat flour.? If your house is gluten free perhaps you can give the cooked gluten to a neighbour or something...? But you do need to be aware that you risk leaving residue in your kitchen. Alina Joy Deborah Pageau <dpageau Mon, 12 Jan 2009 12:32 pm Re: Question re gluten? Yes Michelle, wheat flour made even that way has all its gluten in it. If you want to do an experiment to see how much in fact, you grind up a pound of whole wheat flour and put it into a large open bowl in the kitchen sink. Turn on the COLD water and let it run slowly and continuously into the bowl containing the wheat flour. The bowl will fill up and start to over flow (that's OK, just let it). Keep the water running slowly and start gently kneeding the flour slurry in the bowl with your hands. As you kneed, the water dissolves the starch and takes it away over the edge of the bowl. In a few minutes, you may notice that what you are kneeding in the bowl is hardening up. That is the gluten aglomerating. It is heavier than the starch and not as water soluble, so it sinks. As you kneed the gluten ball, while letting the water slowly run through the bowl, you end up with a smooth, leathery mass of gluten. This is what we are saving our bodies from having to try to digest by avoiding eating it! It's a fun project and demonstrates clearly how much gluten there is in wheat. Deborah I hand grind flour from wheat seeds then use my electric coffee grinder to make it the consistancey of flour. Does wheat flour made like this have gluten in it? Does regular yeast contain gluten? I am going to make bread today in my bread maker using the above and soy milk. MichelleS . Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 12, 2009 Report Share Posted January 12, 2009 Indeed! One of my favourite mottos is " Live and learn. " and trial and error is one of the ways we do that. :-) Deborah I used to love seitan! . . . And then I found out it was making me horribly sick. Funny how life works like that. On Mon, Jan 12, 2009 at 2:22 PM, <alinajoydubois wrote: > > If you conduct this experiment of washing everything out of the wheat > except the gluten I just wanted to mention that you can then take the gluten > ball and cut it into bite size pieces.? Boil those pieces and season as you > wish (soy sauce, nutritional yeast, spices, whatever).? It is delicious!? It > is 100% unadulterated gluten, but it sure tastes good!? I just mention this > so you're not wasting the wheat flour.? If your house is gluten free perhaps > you can give the cooked gluten to a neighbour or something...? But you do > need to be aware that you risk leaving residue in your kitchen. > Alina Joy > > > > Deborah Pageau <dpageau <dpageau%40dccnet.com>> > To: <%40> > Mon, 12 Jan 2009 12:32 pm > Re: Question re gluten? > > Yes Michelle, wheat flour made even that way has all its gluten in it. > > If you want to do an experiment to see how much in fact, you grind up a > pound of whole wheat flour and put it into a large open bowl in the kitchen > sink. Turn on the COLD water and let it run slowly and continuously into the > bowl containing the wheat flour. The bowl will fill up and start to over > flow (that's OK, just let it). Keep the water running slowly and start > gently kneeding the flour slurry in the bowl with your hands. > > As you kneed, the water dissolves the starch and takes it away over the > edge of the bowl. In a few minutes, you may notice that what you are > kneeding in the bowl is hardening up. That is the gluten aglomerating. It is > heavier than the starch and not as water soluble, so it sinks. As you kneed > the gluten ball, while letting the water slowly run through the bowl, you > end up with a smooth, leathery mass of gluten. This is what we are saving > our bodies from having to try to digest by avoiding eating it! > > It's a fun project and demonstrates clearly how much gluten there is in > wheat. > > Deborah > > I hand grind flour from wheat seeds then use my electric coffee grinder > > to make it the consistancey of flour. > > Does wheat flour made like this have gluten in it? > > Does regular yeast contain gluten? > > I am going to make bread today in my bread maker using the above and > > soy milk. > > MichelleS > > . > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 12, 2009 Report Share Posted January 12, 2009 yes I used to love the wheat gluten " meat " as a replacement... who knew it was just as bad for me... or worse... than the other stuff I had been eating. On Mon, Jan 12, 2009 at 2:15 PM, Deborah Pageau <dpageau wrote: > Indeed! One of my favourite mottos is " Live and learn. " and trial and > error is one of the ways we do that. :-) > > Deborah > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 13, 2009 Report Share Posted January 13, 2009 Now that everyone has established that all wheat does indeed contain gluten, I'd like to shift the conversation a bit. Michelle, you mentioned wanting to get more protein in your diet in a previous post. Amaranth is a high protein grain. Here is a link to nutritional info... http://www.nutritiondata.com/facts/cereal-grains-and-pasta/10640/2?mbid=NDNL At this site you can look up the nutritional value of foods (top right has a search bar) and find out how much protein, nutrients, calories, etc are in various grains, meat subs, etc. This can help you plan a menu and assure that you are getting all the nutrients you need. Also, here is a link for you that explains gluten with pictures and a list of grains http://www.glutenfreeworks.com/gluten.php *Oats are listed on this site as gluten containing. It's a controversial issue because most oats are processed or grown close to gluten grains causing cross contamination. There are oats that are tested and specify gluten free, and many (including me) use them without an issue. Some people do have a sensitivity to oats and can not use them even though they are known gluten free. An elimination diet can help you determine if you have a sensitivity to oats or any foods! http://www.webmd.com/allergies/allergies-elimination-diet Good luck! On Mon, Jan 12, 2009 at 4:15 PM, Deborah Pageau <dpageau wrote: > Indeed! One of my favourite mottos is " Live and learn. " and trial and > error is one of the ways we do that. :-) > > Deborah > > > I used to love seitan! . . . And then I found out it was making me horribly > sick. Funny how life works like that. > > On Mon, Jan 12, 2009 at 2:22 PM, <alinajoydubois<alinajoydubois%40netscape.net>> > wrote: > > > > > If you conduct this experiment of washing everything out of the wheat > > except the gluten I just wanted to mention that you can then take the > gluten > > ball and cut it into bite size pieces.? Boil those pieces and season as > you > > wish (soy sauce, nutritional yeast, spices, whatever).? It is delicious!? > It > > is 100% unadulterated gluten, but it sure tastes good!? I just mention > this > > so you're not wasting the wheat flour.? If your house is gluten free > perhaps > > you can give the cooked gluten to a neighbour or something...? But you do > > need to be aware that you risk leaving residue in your kitchen. > > Alina Joy > > > > > > > > Deborah Pageau <dpageau <dpageau%40dccnet.com><dpageau% > 40dccnet.com>> > > To: <%40> > <%40> > > Mon, 12 Jan 2009 12:32 pm > > Re: Question re gluten? > > > > Yes Michelle, wheat flour made even that way has all its gluten in it. > > > > If you want to do an experiment to see how much in fact, you grind up a > > pound of whole wheat flour and put it into a large open bowl in the > kitchen > > sink. Turn on the COLD water and let it run slowly and continuously into > the > > bowl containing the wheat flour. The bowl will fill up and start to over > > flow (that's OK, just let it). Keep the water running slowly and start > > gently kneeding the flour slurry in the bowl with your hands. > > > > As you kneed, the water dissolves the starch and takes it away over the > > edge of the bowl. In a few minutes, you may notice that what you are > > kneeding in the bowl is hardening up. That is the gluten aglomerating. It > is > > heavier than the starch and not as water soluble, so it sinks. As you > kneed > > the gluten ball, while letting the water slowly run through the bowl, you > > end up with a smooth, leathery mass of gluten. This is what we are saving > > our bodies from having to try to digest by avoiding eating it! > > > > It's a fun project and demonstrates clearly how much gluten there is in > > wheat. > > > > Deborah > > > > I hand grind flour from wheat seeds then use my electric coffee grinder > > > > to make it the consistancey of flour. > > > > Does wheat flour made like this have gluten in it? > > > > Does regular yeast contain gluten? > > > > I am going to make bread today in my bread maker using the above and > > > > soy milk. > > > > MichelleS > > > > . > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 14, 2009 Report Share Posted January 14, 2009 Thank you, Jae, for the nutrition data website address. It looks very helpful. Fran _,_._,___ Quote Link to comment Share on other sites More sharing options...
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