Guest guest Posted February 17, 2003 Report Share Posted February 17, 2003 Hi, I'm not celiac, but try to keep gluten down to a minimum (especially wheat). I read from another list that some wheat sensitive folks are able to better tolerate sprouted wheat as opposed to unsprouted wheat. I'm just wondering if a celiac can tolerate say bread made from sprouted wheat? Any one with any experience on that one? Thanks in advance! And thanks for all the great recipes. Shelly Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 17, 2003 Report Share Posted February 17, 2003 My daughter can't tolerate sprouted grains of the gluten variety (wheat, rye, barley) but does well with alphalfa, brocolli, bean and some others. HTH BL ****************************************************** My food,' said Yahshua, 'Is to do the will of Him who sent me and to finish His work. Yochanan 4:34 Baruch haba b'shem Adonai ****************************************************** Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 18, 2003 Report Share Posted February 18, 2003 Hi Sprouted wheat is lower in gluten than cultivated wheat, and may therefore be suitable for someone like yourself trying to cut down on gluten. It does however contain gluten, and is not suitable for celiacs. Regards Simone in England , " Shelly Eades " <sgeades@w...> wrote: > > Hi, > > I'm not celiac, but try to keep gluten down to a minimum (especially > wheat). I read from another list that some wheat sensitive folks are able > to better tolerate sprouted wheat as opposed to unsprouted wheat. > > I'm just wondering if a celiac can tolerate say bread made from sprouted > wheat? Any one with any experience on that one? > > Thanks in advance! And thanks for all the great recipes. > > Shelly > > > Quote Link to comment Share on other sites More sharing options...
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