There are a lot of gluten-free myths out there. I would like to debunk some of them. (This page is a work in progress.)
Myth 1: Vinegar is not gluten-free.
Truth: Most vinegars are gluten-free. The exceptions are malt vinegar and “flavored” vinegars, which have stuff added to them after the distillation process.
Myth 2: McDonald’s French Fries are not gluten-free.
Truth: A very small amount of gluten was in a flavoring used in the oil to par-fry the potatoes. The french fries have been tested and NO detectable gluten was found in the final product. Even the CSA believes them to be gluten-free. Now, you may not want to eat them on the principal that they once put even a small amount of wheat in them. That’s fine. But the bigger concern is the level of cross-contact caused by the obnoxious 16 year-old in charge of the fryer. If you’ve never had chicken nugget bits in your french fries, then you’re pretty lucky. And that is why I don’t eat their fries.
Myth 3: Alcohol from grain sources are not gluten-free.
Truth: The distillation process removes the gluten. I don’t know what kinds of alcohol are distilled, because I don’t drink it. I do know that beer is not distilled and does have gluten (unless you get one of the brands of gf beer).
Myth 4: Envelope glue has gluten.
Truth: I have not seen any proof that it does happen, though it still could. But, seriously, why would you want to put that stuff on your tongue anyways? I quit licking them when I was 10. Dab a little water on it and spread it around, and you’re set to go. Your tongue will thank you.
Myth 5: All oats are evil.
Truth: The main problem with oats is the way they are cultivated and handled. Most are planted along with some stray wheat seeds, grown in fields previously growing wheat, harvested by a machine that harvested wheat, stored in a silo that stored wheat… I’m pretty sure you get the idea by now. There are now gluten-free oats available from a few different companies, all (I believe) constantly testing to ensure they are gf. Gifts of Nature and Gluten-Free Oats are both certified gf by the Gluten-Free Certification Organization (they are very thorough). Bob’s Red Mill has gf oats that they test – but watch out, because they also have non-gf oats (from the non-gf facility). Creamhill Estates and Only Oats, both out of Canada, also have gluten-free oats. There is a small percentage of people with Celiac Disease who appear to have an immune reaction to oats, similar to gluten. For this reason, it is suggested that you be gf for a year and have negative antibodies before trying gf oats. Then take it slowly. No more than a half cup (uncooked measurement) two times a week or less for awhile. Your body will not be used to this type of fiber, so it may cause a few abdominal problems while your body readjusts to the fiber.
Myth 6: All baking supplies are created equal.
Truth: There is a lot of variation in baking supplies. Clabbergirl and Rumford baking powders work differently (they are made by the same company). One brand of xanthan gum is less effective than other brands (and some people like it that way). Not all flours are ground the same, and they often taste different (especially bean and sorghum flours) from brand to brand. They may even absorb water at different rates. Just because a recipe doesn’t work right for you doesn’t mean the recipe is wrong – you are probably just using different brands of ingredients than the last person.
Myth 7: The “Low Gluten-Host” (for Catholics) has gluten.
Truth: In regards to the Benedictine Sisters’ host, the term “low gluten” is basically a technicality to circumvent [Catholic] Canon Law. Canon Law requires “sufficient gluten to attain the confection of bread”–in other words, to stick together.
The Benedictine Sister’s host sticks together. It is made of highly purified wheat starch. It tests negative for gluten to the level it can be tested. But, since there is no way to test that there is not even ONE molecule of gluten in it, the [Catholic] Church is allowing the assumption that there is, and that, since it sticks together, that’s enough.
There is NOT however, enough gluten to trigger the Celiac immune response. The host is safe. The only reason it isn’t termed gluten free is to allow it to fit into a loophole in Canon Law. (As written by Bobbie Coughlin, co-chair of the Hartford Celiac Support Group, and host of the On-line Celiac Support Group at Delphi Forums.) For more information, please contact the Catholic Celiac Society.
For those of you who are not Catholic, but take a sacrament or communion, there are other alternatives. EnerG makes gluten-free communion wafers. Many churches will allow rice cakes (choose a safe one like Lundberg – no Quaker), gluten-free crackers, or let you bring in homemade gf bread. Talk to your pastor/preacher/bishop/whomever to see what will work best for you.
[...] read more: Cassandra at Delightfully Gluten-Free debunks some of the long-standing gluten-free myths. Allison at Surefoods Living did a great analysis of gluten-free blue cheese [...]
Pingback by » Gluten-Free Blue Cheese and Pear Salad Recipe | A Gluten Free Guide — April 13, 2008 @ 8:04 am |
Having a 6yo who is Celiac and therefore GF, I am constantly searching for fast food treats for her. It sucks to NEVER be able to run through a drive thru! I once gave her McD’s fries… the manager used a clean fryer that had fresh oil and hadn’t prepared any other food that day. My daughter still reacted. I found that interesting… so I looked up the ingredients and here is what I found on McD’s website…
” French Fries:
Potatoes, vegetable oil (canola oil, hydrogenated soybean oil, natural beef flavor [wheat and milk derivatives]*), citric acid (preservative), dextrose, sodium acid pyrophosphate (maintain color), salt. Prepared in vegetable oil ((may contain one of the following: Canola oil, corn oil, soybean oil, hydrogenated soybean oil with TBHQ and citric acid added to preserve freshness), dimethylpolysiloxane added as an antifoaming agent). *CONTAINS: WHEAT AND MILK (Natural beef flavor contains hydrolyzed wheat and hydrolyzed milk as starting ingredients).”
Looks like that beef flavor might have enough wheat in for some people to react to… or per chance she reacted to the TBHQ, as we are a chemical free house as well due to her sensitivities, although I have never seen that kind of reaction from a chemical additive before!
There is so much conflicting information out there! I go back and forth every day on whether Rice Dream Beverage is ok… afterall, it meets the 20ppm guidelines.
Our current household stance (one child GF, one about to be in addition to myself) is to stay clear of all things that could have any trace of gluten for the first six months. Then maybe venture out a bit and watch closely for any reaction. We seem to be having good luck with K3 doing this… so that’s how I’m going to handle my diet as well as my youngest daughters!
We are absolutely loving Bobs Red Mill Gluten Free Oats. Yummy! So nice to be able to bake with oatmeal again!
Cheers!
Jamie
Comment by looksgoodinpolkadots — July 30, 2008 @ 7:00 pm |
Jamie, i couldn’t help but worry that you may not understand the seriousness of a gluten allergy. After 6 mo. just staying gluten free never means you can “venture out a bit”. Even if you do not see visible signs of an intolerance doesn’t mean the bowels of your children are staying healthy. There can still be serious damage to their digestive tract even without any outward signs, i strongly recommend you don’t put your children through “testing” gluten products after you know they are intolerant. Studies have shown after constant irritation to the digestive tract from reactions of celiac, you’re putting them at risk for colon cancer or worse.
Comment by Mary — September 28, 2008 @ 11:42 am |
Mary, I don’t think Jamie meant that she was giving her child gluten products, but that she would start trying to go out to eat, doing something other than being in her kitchen where she could control everything.
Comment by Cassandra — September 28, 2008 @ 4:32 pm |
This is a very interesting article. Keep it up. I am learning from things like this. I also have a blog with similar interests at http://www.glutenfreesimplicity.wordpress.com. Stop by some time. William
Comment by nepeht — January 23, 2009 @ 12:43 pm |
Right on !! Damn I’m getting addicted to your blog
Comment by allergy free recipes — August 13, 2009 @ 7:20 pm |