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      @gfsince1999
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      Hi I signed up for your site after finding an answer here to a research question about % gluten in different wheat flours. I was thrilled to finally see a direct answer, as I have never found this simple information, which confirmed what I have thought for years, that lovely bread flour has the maximum gluten content. There a 9 confirmed celiacs in my family so far, and another family member is to be retested this week. I have been glutenfree since 1999 myself after 17 years without a diagnosis and losing my career. FYI it is essential before the bloodwork test panel to consume gluten! The test looks for antibodies produced when you eat gluten. An excuse to feast on Calabrese bread for possibly the last time! Doctors had inaccurately told me years ago to give my daughter whole wheat bread, which has less than even regular white bread! (Your total antibodies in the IgA group must be considered also, as the test is not reliable if you are deficient in the entire group of antibodies.)

      I was concerned to see someone, a teacher, say they were starting a gluten free baking business with mainly oat flour and almond flour. I cannot find the conversation since registering to be able to respond. This person also asked other questions which indicated little knowledge of gluten flour flours, but was advising another person. My first concern is that ONLY CERTIFIED GF Oat Flour is possibly safe in small amounts for some celiacs. The Canadian celiac association published a cautionary comment about this years ago when new research began to allow some use. They suggest only a small amount – 1/4 c. daily I think, and state that some celiacs still react. Cross-contamination from farm to mill to transport containers to store to bakery mean regular oat flour is NOT SAFE. I love oats but react even to the certified GF oat flour, as did another family member.  As to using alomnd flour as the second main component, it absorbs a lot of liquid so substituting it for even other gluten flours is tricky. In general gf flour mixtures require some “starches” and some higher protein flours and a binder (xanthan or guar gums, or psyllium, etc.) to mimic the effect of gluten and the protein content of wheat flours.

      I’d suggest reading the flour education sections of online gluten free sites or well respected gf cookbooks at the library. Generally alternative flours (12 or more) can be grouped into low protein starches and medium to high protein flours and a mix of both used for different purposes. This person also asked about what to use for GF Cake flour; cake flour uses a lower protein starchy mix (less healthy, more of a treat generally.) The substitution rate per cup of wheat flour varies WIDELY for different gf flours/starches). There is a chart in the Canadian Celiac  anniversary cookbook, and it shouldn’t be hard to find online. GF authors have spent a long time developing thier mixes and many are given in different cookbooks, some healthier than others.

      I commend this individual to start a business to meet a need, but I’m concerned they don’t understand the flours enough and how to effectively mix them, or the risks to celiacs, a main customer base, of using oat flour heavily. I hope this is helpful, and I look forward to learning more about the science, even after over 20 years glutenfree, on your site.

      Sincerely,

      Ann WN

       

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