SC - I'm not proud....HELP!!!!!!!!!!

[margali]

And where do you think gluten comes from? It is already inherent in the wheat
itself. As a matter of fact, here is a mr wizard project for you to do. Make a
very stiff dough out of flour and water [preferably whole wheat if you want to eat
the result and are a health nut ;-)  ] and place it in a bowl of very cold water.
knead it gently without breaking it up for about 1 minute. Take the lump out and
get rid of the water [or condense the water out to get pure wheat starch. ] Repeat
until you have a mass of gluten that no longer bleeds white in the water.
Congratulations, you have just made wheat gluten into a form that you can now mix
with other ingredients and use as a meat substitute...or kill the baroness!

I have some gluten free noodles, I got them from Gold Mine Natural Food Co,
858-537-9830. You can also look up 'celiac' in any search engine. You can also
check the archives back about the first sept or oct of the list for a recipe for
bread made from rice that I posted.

Without gluten? Rice, quinoa, teff, amaranth, IIRC rye and millet
margali
Hey-Brandu, are you still on list? Can you send her a few URLs?


> Okay, so can you give an example of foods that contain gluten and some
> that don't? For that matter, wheat contains no gluten unless kneaded
> with water, but I'm assuming that wheat is considered a primary no-no
> anyway. I wouldn't knowingly suggest a gluten-filled food as a
> substitute for another in a case like this, but it was, and is, honestly
> unclear to me whether oats might be tolerable. You seem to have access
> to this information, so perhaps you could share it and maybe we can
> figure something out.
>
> Adamantius
> --
> Phil & Susan Troy