Guest guest Posted January 27, 2007 Report Share Posted January 27, 2007 Hi, Looking over the recipes from this group I see TVP (textured vegetable protein) is used. From another site I understand this is a gluten. Is this what others know as well? I used to use TVP, but now am afraid to use it. Lois Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 27, 2007 Report Share Posted January 27, 2007 >>>Looking over the recipes from this group I see TVP (textured vegetable >>>protein) is used. From another site I understand this is a gluten. Is >>>this what others know as well? I used to use TVP, but now am afraid to >>>use it. Hi Lois, It is wise to be wary of TVP --- as some of it contains gluten and some does not. TVP stands for textured vegetable protein. Generally, it is made from wheat or soy or a combination of both. If you have a reliable source of soy TVP, it is gluten-free. I'm fortunate to live near a large health-food store that carries many items not found in other stores and they carry many types of TVP and have good ingredient listings for their products. If it's not clearly marked, then I would avoid it as probably containing wheat (which is more common than the wheat free TVP's). All recipes posted that contain TVP are referring to TVP made from soy. If TVP soy is unavailable to you, a good alternative would be soy curls (dehydrated soy beans that have been rolled/flattened and dried). Sometimes the TVP can be eliminated or replaced with a whole grain (millet, brown rice, quinoa, etc.). Hope this helps! To your health! LaDonna Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 27, 2007 Report Share Posted January 27, 2007 Thanks LaDonna for explaining the differences. I was wondering about my soy curls. Now I can keep them. Lois La Tea Dah <teacups wrote: >>>Looking over the recipes from this group I see TVP (textured vegetable >>>protein) is used. From another site I understand this is a gluten. Is >>>this what others know as well? I used to use TVP, but now am afraid to >>>use it. Hi Lois, It is wise to be wary of TVP --- as some of it contains gluten and some does not. TVP stands for textured vegetable protein. Generally, it is made from wheat or soy or a combination of both. If you have a reliable source of soy TVP, it is gluten-free. I'm fortunate to live near a large health-food store that carries many items not found in other stores and they carry many types of TVP and have good ingredient listings for their products. If it's not clearly marked, then I would avoid it as probably containing wheat (which is more common than the wheat free TVP's). All recipes posted that contain TVP are referring to TVP made from soy. If TVP soy is unavailable to you, a good alternative would be soy curls (dehydrated soy beans that have been rolled/flattened and dried). Sometimes the TVP can be eliminated or replaced with a whole grain (millet, brown rice, quinoa, etc.). Hope this helps! To your health! LaDonna Our vegan and gluten free recipes are available in the archives for this group or at the following URL (***Recipes Posted to VGF***): Check out these affiliated vegan lists ~ http://www.Christian-Vegan-Cooking Quote Link to comment Share on other sites More sharing options...
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