Related Articles

51 Comments

  1. 1

    Kathy Hastings

    Unbelievable, is all I can seem to say! However, I do recommend Walmart’s Sam’s Choice, Gluten Free Bread! I was quite shocked the bread, both white and brown, are soft, without holes, and tastes delicious! At my local store, the bread is located on the shelf, with the other breads.

    Reply
    1. 1.1

      Michele Ramunni

      I buy it all the time. It’s DELICIOUS! !

      Reply
    2. 1.2

      Patricia Mallinson

      Could you share a picture of it. I have looked up and down the bread isle in Wal Mart and I am not seeing it.

      Reply
    3. 1.3

      Sue

      In the Portland OR area Franz makes a GREAT gluten free bread.

      Reply
  2. 2

    Tars

    My mother’s friend Facebook me this a year ago when I was first diagnosed. I didn’t believe it then. Now I’m hearing about European wheat is gluten free any thoughts on that?

    Reply
    1. 2.1

      Jessica

      I’ve heard that theory too Tars, I don’t know the science behind it but here’s my thoughts: if European wheat was gluten free there wouldn’t be any celiacs in Europe right? Because it would be safe for them to eat and they wouldn’t be getting sick.
      I hate to be a cynic but it seems like the food industry is grasping at straws to try and keep us eating gluten since it’s a very lucrative part of their business.
      I’ve had family members tell me if I just bought some sort of fancy wheat that was grown in Israel I’d be fine. No thanks. Even if this fancy special magical wheat has less gluten in it then American wheat, it’s still gluten to me and I’m pretty sure to my immune system. Again, I don’t know the science behind it, those are just my thoughts.

      Reply
      1. 2.1.1

        Jan

        I live in England and believe me wheat and other cereals are not gluten free. It is still very limited what you can buy .

        Reply
    2. 2.2

      Hannah

      I don’t know all the science behind it, but I heard that European bread has _less_ gluten. Not enough to make a difference for celiacs, but American bread has been selective bred (no pun intended) to add more gluten since it makes it easier to bake the soft breads we’re used to over here (or were used to before celiac). I had a friend who wanted to reintroduce wheat into her diet (not celiac) and used European bread as a starting point.

      This might help:
      https://recipes.howstuffworks.com/is-american-wheat-different-than-european-wheat.htm

      Reply
    3. 2.3

      Sandra D.

      European wheat is not tolerable for Celiacs. I lived in Germany for 6 years and I stupidly gave it a try because so many people told me it was safe. NOPE!!! It’s just a stupid American rumor. My Celiac friends in europe wanted to know why people keep spreading this harmful rumor.

      Reply
    4. 2.4

      Cali Celiac

      Total BS. All wheat has gluten. Period. Don’t believe anything about diet and food you read on the web until you confirm it with a reputable, science based source. The web is littered with anecdotal, distorted and down right untrue info concerning food. Be cynical and be safe.

      Reply
      1. 2.4.1

        Catherine

        Wheat in its natuaral uncooked state it gluten free. Gluten only forms when wheat, rhy, or barley is ground into a flour and water is added, because there’s two molecules in the grains that attach to each otherwhen water is added, those combined molecules is gluten, without water added gluten won’t form. But of course these grains aren’t ever used without a liquid being added, so unless more studies are done on this sourbread I’m not eating it.

        Reply
    5. 2.5

      Aaron Aukema

      Here’s the deal:

      Every locale has different soil compositions, which impact the way plants develop, including proteins. Americans are used to a certain shape of the gluten protein, and our bodies have gotten used to it (or rather, not gotten used to it, causing problems). European glutens are foreign, and so the typical American hasn’t developed adverse reactions…immediately. Given time, you would.

      Also, in the US, it is very common to spray herbicides on mature wheat crops, as this will stimulate more grains as the plant dies (increasing output). This is illegal in Europe. These herbicides are a HUGE reason why Americans have adverse effects from wheat.

      Reply
  3. 3

    Cundi

    I could not get past “Dude response: Shut up.”. I started laughing so hard, the tears blurred the rest.

    Reply
  4. 4

    Sara

    Thanks for this. I’ve heard that celiacs can eat wheat bread in the UK or Europe. I’m heading to England and Scotland this December armed with my Nima. BTW, I researched some celiac groups I want to join while there – One has an app that you need to be a member to use. Any recommendations anyone? I know Scotland has an interesting history with celiac, so I will look into that too. As always – thanks dude!

    Reply
    1. 4.1

      tanstaafl

      I’m a UK immigrant to the US, so sorry but I don’t know any groups. Want to reiterate something above though: European bread is NOT safe! It has a slightly lower gluten content but still has a LOT of gluten! I went to the UK to visit family and one of them had read that European bread was okay (he just knew about gluten through my celiacs) so gave me some toast saying it was GF so I didn’t have to worry. Totally ruined the whole trip.
      That being said, there are more celiacs (they call them coeliacs) in the UK than the US, so a lot more GF options around in stores and restaurants. And they usually take it more seriously there too. I recommend the GF Jaffa Cakes. It’s short bread with orange jello and chocolate. GF Jammy Dodgers are also great (strawberry jam cookies)

      Reply
      1. 4.1.1

        Sara

        Thanks for this – definitely was not going to risk ruining my vacation! I had heard there are more celiacs there – I can’t believe how many g-f restaurants in Edinburgh! Compared to San Francisco, well, there is no comparison….

        Reply
        1. 4.1.1.1

          Cali Celiac

          Total BS. All wheat has gluten. Period. Don’t believe anything about diet and food yout read on the web until you confirm it with a reputable, science based source. The web is littered with anecdotal, distorted and down right untrue info concerning food. Be cynical and be safe.

          Reply
  5. 5

    Colette Sullivan-Ledoux

    I second your “Shut up” remark! My newsfeed is full of snake oil salesman offering pills as a miracle cure for gluten ingestion, and lots of these sourdough recipes, so I’ll add “Go to hell!”

    Reply
    1. 5.1

      tanstaafl

      I get so many of those! I am honestly sick of the “Celiac disease? Have you tried proper hydration?” type conversations. I’ve started saying it’s an allergy just because people usually don’t try to cure those

      Reply
    2. 5.2

      Aaron Aukema

      The pharmaceutical industry has indeed developed a medicine to allow celiacs to ingest wheat. These medicines work, but enslave you to a medicine you can do without.

      Reply
  6. 6

    J. Kremer

    Only if you can get your hands on some of this: http://www.breadsrsly.com/ Genuinely made gluten free sourdough bread. However, the loaves are small for almost $10/loaf. I eat it sparingly as once I start, I can’t stop…it is oh so good! It is definitely a treat and only best if you are looking to toast or grill it. It needs that as it has to stay in the refrigerator.

    Anyway, thanks as always GF Dude!

    Reply
    1. 6.1

      Sara

      Awesome San Francisco company!

      Reply
  7. 7

    GFAFEvent

    Unless of course it is gluten free with gluten free sourdough starter. @GFBoulangerie has an amazing recipe for it. Had some at our Raleigh event

    Reply
  8. 8

    Deb

    Propaganda … feed it to the masses long enough and they will believe … because they want to believe. Wheat has taken a HUGE hit in the market since gf “caught on”. I am thinking follow the money applies to almost everything. Yes … sometimes I am quite cynical.

    Reply
  9. 9

    Craig

    Whoever wrote that article should be in jail. This is why celiac and other gluten free consumers continue to be ill humans when you lack common sense. These risks are idiotic to put it nicely. It is painful to read these over and over again.

    Reply
    1. 9.1

      katherine henry

      did you even read the article ???

      Reply
  10. 10

    Kathleen

    I heard this rumor about sourdough bread. As I love it, miss it and craved it, I decided to give it a try. At Panera I ate half a baguette ~ no issues what so ever! I monitored my diet very carefully to be sure there was no chance I ingested any gluten other than this bread. I stayed completely symptom free. I’m was excited about this and intend to challenge it again. Especially later this month when I’m in SF at Boudin’s Bakery on the Wharf. I don’t know if this is something I could just do occasionally or all the time, but I intend to find out.

    And if there is concern that I am not, in fact, Celiac, please be assured that I have the biopsy to prove it.

    I’m not advocating everyone try this, this is just my results.

    Reply
    1. 10.1

      Colette Sullivan-Ledoux

      Hi Kathleen,

      You are certainly entitled to consume whatever your heart desires, but you do know that regardless of whether there is a reaction, or non-reaction, ingesting gluten causes damage for those certified as celiac? How you “react” to gluten ingestion is completely irrelevant.

      Reply
      1. 10.1.1

        Kathleen Edillor

        I kinda figured it probably still isn’t good for me. But if I can enjoy it once in awhile & stay symptom free- I might consider it. The deprivation aspect of Celiac has been very overwhelming for me, causing depression & frustration. I’ve never been consumed with thinking of food & now it’s all I do. I don’t feel like I can ever have a normal thought life again.

        Reply
        1. 10.1.1.1

          Linda J-H

          The trick is to not continue in the feeling of deprivation and being a victim. Look at all the wonderful and delicious foods you CAN eat and go from there. If you love asparagus and steak, find all the asparagus and steak recipes you can, and master your world.

          Reply
          1. 10.1.1.1.1

            Kathleen

            I do not see myself as a victim. I went from a regular food consumption to 100% gluten-free in the blink of an eye.
            The learning curve has been frustrating. Preplanning every bite to go into my mouth is time consuming. In addition, emotionally it has been up and down coming to terms with it. It is not helpful to simply tell someone to stop feeling a certain way or assume they are being a victim.

            Reply
      2. 10.1.2

        Edillor

        I kinda figured it probably still isn’t good for me. But if I can enjoy it once in awhile & stay symptom free- I might consider it. The deprivation aspect of Celiac has been very overwhelming for me, causing depression & frustration. I’ve never been consumed with thinking of food & now it’s all I do. I don’t feel like I can ever have a normal thought life again.

        Reply
  11. 11

    Cheryl

    The truth is that fermentation makes the testing false. In otgwr words, once a product is fermented, you cant test for gluten content at all with any accuracy. The FDA requires that products be tested for gluten content BEFORE fermentation.

    The other BALONEY about wheat being “safe” outside the USA is just some anti American propraganda. If that were true, onky the USA would have celiac disease, all races in the USA would suffer from Celiac. This is false. So the logic fails. Wheat is wheat.

    Reply
    1. 11.1

      Sara

      Yep – my comment was poorly worded – I was planning on proving that rumor wrong, because there is no way that any bread made with wheat could be safe – if you believe the 20 ppm levels, how could it possibly be under 20 ppm? We get glutened from cross-contamination in bakeries, so how could adding it to my bread be safe? It’s illogical. Anyway, we’re on the same page…. ;)

      Reply
  12. 12

    Linda J-H

    Seriously? A whopping FIVE people in the study? And it’s not even April 1st…..

    Reply
    1. 12.1

      Lorna

      My thoughts exactly :D

      Reply
  13. 13

    Matthew

    Celiacs rejoice! Extra! Extra! Read all about it…

    Except they (the media and the food manufacturers) never go the extra mile in reporting the full story. Thanks GD as always for having our back and inciting ( I mean encouraging ) honest comments from real life ( non paid/endorsed ) celiacs.

    So five whole people didn’t get sick? As Colette Sullivan-Ledoux pointed out – how do they know since celiac disease can present asymptomatic? Did they have pre and post trial biopsies run that included the parts of the small intestine that can’t be reached?

    Alternately, and this is my favorite question to ask from the experience of living this celiac journey, were the five star pupils truly gluten free prior to this study?

    I am alluding to that phenomenon most of us have lived as we cleaned up our diets in stages: 1) hit the gluten free aisle and just remove the bun when ordering a burger, 2) stop ordering things that have to have the bun or croutons removed at the table, 3) only buy processed foods if they carry the proper certifications rather than simply a gluten free claim, 4) actually going to whole/raw foods and cooking everything from scratch. Oh, what’s the phenomenon in that? As I worked through each stage and allowed for months of healing in between it became ever more obvious that I couldn’t really tell I was getting glutened (especially) in steps 1 & 2 because my system remained triggered (as in, never had time to heal). Said another way? How does one know they have been glutened if the autoimmune response has not ramped down from the last glutening? Hope that makes sense.

    We battle our own body to the point of exhaustion. We battle the misinformation presented by those chasing the almighty dollar. And then we have to explain the reality of celiac disease to those who take the misinformation as gospel truth. ~sigh~

    “But you don’t look sick…”

    “But I read it was safe. Have you tried it to see what happens?”

    Is it okay to start responding with something like, “Okay, I’ll try it. But if it makes me sick you have to take me on as a dependent for the duration of the healing process and longer if it causes me to lose my job.” Seems fair. They want us to take a risk then they should have to ante. Just sayin’.

    Honestly, I think all celiacs are either Superman or Superwoman and most of the rest of the world are descendants of Lex Luthor trying to feed us glutenite because they can’t deal with our superpowers :))

    Reply
    1. 13.1

      Matthew

      My apologies to all if the response yesterday seems a bit of a ramble. Strike it up to a very unexpected glutening and all the pinball bouncing thoughts that come with.

      GD,
      I know this isn’t the proper thread so feel free to move it (or at least point me to the proper place). This current autoimmune response has brought out symptoms that haven’t reared their heads in years. All of which has caused me to wonder the following (which I would really like to hear the community’s response in regards to):

      Praying/hoping this is truly just another round of autoimmune response to gluten. As I shared with the boss a couple days back, “In the back of my mind, constantly, I wonder if this is truly the celiac response or if this time it is something more. The unshakable fear is that my body has/is become the boy that cried wolf. The end result being that one day I will ignore symptoms for too long and they will actually be of a source that required immediate medical intervention.”

      Yes, I realize that in part this is the anxiety that comes with an attack. Most of the time I can, after years of practice, walk myself down from that cliff by doing a mental comparison of previous bouts (ie, the timeline of when symptoms normally appear and abate) and meditative breathing exercises. How do you, the celiac community, deal with it?

      Thanks!

      Reply
      1. 13.1.1

        Linda J-H

        Outside of moaning “make it stop” when I’m feeling the angst and obvious physical impediments (i.e., not being more than four feet from a bathroom), I don’t deal with symptoms. I do try to be proactive – like being an absolute nuisance if it’s a new (or old) restaurant. So my questions are do you get enough sleep? I know when I am sleep deprived, every symptom is heightened. Do you have a primary care physician and have you been to see him/her for regular checkups? I believe that is the best way to allay fears that something else is going on in your body. Shop around until you find one that understands celiac and gluten intolerance. Are you sure you aren’t suffering from more than celiac? Dairy? Corn? Sunflower? Antibiotic sensitivity?

        Reply
      2. 13.1.2

        Matthew

        And I reply to myself as follow up. Apparently sometimes it isn’t just another glutening or the anxiety that a glutening brings on. The doctor now wants to see me in person because the blood test he ordered showed my kidneys were only functioning at 60%. ~sigh~ Wonder where this one is going…

        Reply
        1. 13.1.2.1

          Linda J-H

          Good luck with your health!

          Reply
  14. 14

    R. Evans

    My husband makes it, has 28 regular customers with some sort of an intolerance to gluten, including biopsy diagnosed CD, who have no symptoms when they eat it.

    Reply
  15. 15

    R. Evans

    My husband makes it – true 24 hour fermented. He has 28 regular customers with some sort of an intolerance to gluten, including biopsy diagnosed CD, who have no symptoms when they eat it.

    Reply
    1. 15.1

      Al

      And this is where the real study needs to be done. There is a show on netlfix about an Italian baker who now has a thriving bakery in New York and that is entirely his theory. It also incorporates some of the different wheat theory. He only uses organically grown ancient grain varieties of wheat and ABSOLUTELY NO BAKERS YEAST! The theory that commercial bakers yeast is at the root of many peoples “gluten intolerance” is gaining traction. I make my own sourdough the same way – long fermented using only the natural yeast in the air and have no problem with that at all. Almost all commercially produced sourdough will still have some commercial bakers yeast in it. For anyone who might be considering trying sourdough, find an artisan baker who ferments with time and not yeast . You may be surprised. If anyone knows of any studies done on bakers yeast please share.

      Reply
  16. 16

    R. Evans

    My husband makes it – true 24 hour fermented with no baker’s yeast. He has 28 regular customers with some sort of an intolerance to gluten, including biopsy diagnosed CD, who have no symptoms when they eat it.

    Reply
  17. 17

    Revans

    My husband makes it – true 24 hour fermented with no baker’s yeast. He has 28 regular customers with some sort of an intolerance to gluten, including biopsy diagnosed CD, who have no symptoms when they eat it.

    Reply
  18. 18

    Aaron Aukema

    What is missing in either analysis (here and in the single study cited) is the actual mechanism involved: fermentation.

    When you make yogurt, you need to heat the milk to between 160-180 F. Why? The heat denatures the milk-proteins to allow the bacteria to grow and use them as food. This is why yogurt becomes more solid: the protein structures are changing as the fermentation continues. This likewise happens when cheese is made. This is why many dairy-intolerant people can consume aged cheeses with no ill-effects.

    What makes modern gluten so…gluten-y…is that it is a very tightly wound protein. If you start a wheat sourdough starter, you will notice that as the starter becomes more mature, the stickiness and such diminishes. Why? The bacteria and yeast are working on the gluten, breaking it down to that it can’t do its binding as we are used to. The actual process of fermenting wheat WILL breakdown the gluten. Clinical studies have shown that the fermentation of the wheat fermentation will make the result officially “gluten-free” (meaning below the standard necessary for marketing a product “gluten-free”, but not 100% gluten free). The gluten that remains is less tightly-wound, and therefore more easily fractured. In addition, the bacteria produce enzymes that we need to digest the gluten.

    The above is why the celiacs in this study, as well as in anecdotes, can consume wheat without adverse effects. The issue, though, is the process used. First, modern wheat has considerably more gluten than historical ancestors (like spelt, einkorn, etc). Thus, it is highly probable that after fermentation with modern wheat, there is still a goodly amount of gluten remaining (even if weakened). Second is fermentation time. The longer the fermentation period, the more proteins are broken down. You can never be too sure about commercially produced sourdough, the length of fermentation, or even if they actually used a real sourdough starter, so store-bought sourdough should be avoided if you are gluten-intolerant.

    Reply
  19. 19

    Kaylynne Dunton

    I am trying out sourdough bread made from wheat to see if it’s okay for me. I will be able to tell after a week if it’s going to bother me. I don’t have celiac disease, but I have hashimoto’s, and maybe I’m nuts, but I really can tell my thyroid getting worse after only one week of eating a grain that I am sensitive to. The theory goes is that the yeast from the sour dough bread eats all the gluten so you are left with gluten free wheat bread. I don’t know if it’s true. I do know that since my gluten intolerance and my hashimoto’s disease has gotten worse, I hate the smell of wheat. It’s a very, very strong smell to me, and it’s a very horrible smell. I don’t miss eating the wheat because the smell is so horrible to me. I was avoiding oats, because I read that 20% of people with celiac disease are allergic to oats. But, then I started to eat oats everyday and I could really feel more thyroid symptoms after only a week of doing that. I should have known better because oats smelled a little bad to me. Not as bad as the wheat though. From that logic, if something smells bad to me I shouldn’t eat it. Lately I really love the smell of peppers, cucumber, celery and basil. Maybe that will help me to feel better. The sourdough bread that someone gave me, doesn’t smell bad to me even though it’s made out of wheat. I wouldn’t have decided to try it out for a week if it smelled awful to me like most wheat does.

    Reply
  20. 20

    Imei

    Hi GlutenDude! I was wondering if you’ve come across Bread SRSLY’s sourdough bread, made in a dedicated gluten free site from gluten free flours. It does contain a small amount of xanthan gum, but the starter is not wheat, it’s sorghum. Fermentation time is 12 hours. http://www.breadsrsly.com/ourproducts/ Also, I am hearing of people using water kefir to make sourdough bread with gluten-free flour and gluten free yeast, same 12 hour traditional fermentation time.

    Reply
  21. 21

    Sharon

    Must agree that gluten free products i have tried are dreadful. Agree with this who day just eliminate and dont use substitutes.

    They are high in processed carbohydrates, full of suger and not nice. I am gluten and diary intolerant and I dont eat carbohydrates. Simple good food, lots if veg, fruit and a little meat snd fish. Easy to cook, tasty and easy to digest.

    Reply
  22. 22

    Roberta Fernandez

    Schar bread is delicious. Their sourdough is made from rice flour. This bread can be easily eaten without toasting or grilling – soft and delicious!

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

© 2016 Gluten Dude: The Naked Truth About Living Gluten Free | Website by Altera Web (alteraweb.com) | Legal Stuff

celiac disease book