Gluten Confusion

[FMW]

My question is:  Is it nessecary to be completely gluten free?  In the book Kiefer says that pasty flour is gluten depleted.  I know very little about flours for baking.  Any help would be appreciated.At the moment, I am 7 days into the Prep Phase.  Since then my chronically stuffed up nose has become completely unstuffed.  One of the classic reactions of being gluten intolerant happens to be cold-like symptoms, so I am pretty sure gluten will be something I will have to be especially caution of.

[Lesli Bortz]

It isn't necessary at all if you don't have gluten intolerances. Kiefer mentioned on a podcast that some people are completely fine with gluten so there's no need to avoid it. But that being said, a lot of people DO have intolerances and don't even know it. While you're on the prep phase you'll eliminate it and if you're seeing things improve than you may have intolerances. You'll know if you reintroduce the gluten and your problems come back.

[Richard Schmitt]

It isn't necessary at all if you don't have gluten intolerances. Kiefer mentioned on a podcast that some people are completely fine with gluten so there's no need to avoid it. But that being said, a lot of people DO have intolerances and don't even know it. While you're on the prep phase you'll eliminate it and if you're seeing things improve than you may have intolerances. You'll know if you reintroduce the gluten and your problems come back.

+1

[FMW]

Thanks.  I have a 4 days left on the prep phase, after that I plan to go 7 days absolutely no gluten, 7 days gluten without wheat.  If my symptoms don't return then I will reintroduce wheat for 7 days.  I am guessing that the reaction will be immediate or nearly immediate if I have some sort of allergy/intolerance issue.  Will keep y'all posted.

[Alan Torell]

Pastry flour is lower in gluten than bread flour because they use lower protein wheat to make the pastry flour. It still has substantial gluten in it, just less than bread flour. There are tons of different reactions to gluten… elimination then reintroduction is a good way to ferret them out.

[Robert Gray]

I plan to go 7 days absolutely no gluten, 7 days gluten without wheat.

I'm sorry?  The main source of gluten is wheat and wheat products.

[FMW]

I plan to go 7 days absolutely no gluten, 7 days gluten without wheat.

I'm sorry?  The main source of gluten is wheat and wheat products.

You are right, wheat is the main source.  Anything with oats, barley, and a crap-ton of other grains have gluten proteins in them in varying amounts.  Some people are good with gluten, but not wheat.  For those guys they can do pastry flour, beer, but nothing with wheat in it.  For me, it's any gluten.  A sip of my favorite Stouts, pastries of any kind, and of course breads all mess with me in about 30 seconds.  So no gluten for me!!

[Tiago Nicolau]

To be honesi i couldnt tell if i was intolerant to gluten, even after my 10 day of Prep Phase, when i ate a burger with wheat bread, i didnt feel any pain or swelling, at least not imediatly, only wheni was completely stuffed and in bed.

[Author]

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