“A friend is trying to convince me that sprouted grains are gluten-free. I am thinking “not so”, if the grains include wheat, oats, rye or barley.” I was recently asked this question in an e-mail from a member of our gluten free community.
Since I could find no trustworthy answer to this question, I invite you to e-mail your thoughts to me at gfceliac@gmail.com. I’ll publish your ideas. In the meantime, I suggest an attitude of “when in doubt, leave it out”.
Published 8/26/10
Food for Life, well-known maker of Ezekiel 4:9 bakery products using sprouted grains does not list any of their sprouted grain breads as gluten free on their website. That would indicate to me that it is not safe for the celiac. My nutritionist told me not to eat sprouted wheat products. However, I do have gluten ALLERGIC friends who are able to handle sprouted wheat bread.
Here’s the thing:
Several months ago I saw of some Gluten Free Shakes (or some other drink like that).. on one was listed Wheat Grass. After emailing them, I was informed that the sprouted wheat was Gluten Free. (I did not personally test this out however. More at a later date when I find that email again.)
Now, before having the Troubles Officially, sprouted breads were my favorite! (The body knows
) Since then I have researched what it would take to make a sprouted grain bread, but haven’t done it yet. (Am remodelling heavily and working almost full time for an art organization, so time is very limited) personally, I’m thinking it very much may be. I’m almost, ~almost, where I’d go buy a loaf and test it (I know within 1.5 hrs)
So, honestly, I think this may actually be a very good question, and needful of true investigation. Don’t let the matter die just yet!
Meran
I’ve been very leery of trying any of the sprouted breads because the pain in my knees (where the gluten hits me) will last for days.
I also remember when I visited a friend in Germany who lived amongst wheat fields. I felt like I was coming down with a cold the whole time I was there. I was foggy, and sniffling and sneezing. All of these symtoms disappeared when I left the area. In hind sight I decided it was an allergic reaction to the wheat pollen. So is it the gluten or the wheat itself that sets me off?
Technically sprouted grains are gluten free as the gluten is transformed into a different protein when it sprouts. Unofrtunately all the commercial products actually add gluten to the product so that it will stick better. If the grains are properly sprouted with no unprouted seeds and no glouten added, it is gluten free.
I just went to the store yesterday and read the ingredient labels. Most sprouted grain breads, do have added gluten, based on the label, Ezekiel bread does not. Here’s more from their website…
“Are Food for Life sprouted breads “gluten free?”
Any product that contains wheat (including semolina, durum, spelt, triticale, and kamut) rye, barley, or oats cannot be considered Gluten-Free. What is important is the sprouting process, through enzymatic activity, changes gluten to a more digestible or tolerable state. Many individuals with mild gluten sensitivities use sprouted products with no adverse side affects or allergic reactions. However each person’s individual constitution is different. We advise any person with gluten sensitivities including and in particular individuals with serious health conditions such as Celiac Disease to consult their physician before consuming any product that may contain gluten.”
I have tried sprouted bread and did have a mild reaction. My head tells me that gluten in the sprouted grain should be easier to digest. However, my body told me otherwise.