And another good idea down

[fitzw]

Does anyone know when makers of various types of "sprouted wheat" bread (including Ezekiel Bread) decided to start adding wheat gluten to the ingredients?

Seems like it would defeat the purpose...

Comments

[oakmouse]

Well, not so much. Sprouting the grain doesn't remove the gluten, after all.

[fitzw.livejournal.com]

And yet, it was easier for my mother and helwen to digest.

[rtropeano.livejournal.com]

I think that they always had gluten, it was just that the sprouted wheat did something to make it easier to eat. Not sure, I just know I can eat it, and not regular bread. I have an intolerance, not Ciliacs so I have more flexibility.

[oakmouse]

Fair enough, but that probably had nothing to do with the gluten content. Sprouting breaks down the starches and sugars, but it doesn't do much of anything to the proteins.

Still, if they now are having problems digesting those sprouted breads, that's a pity. You might want to write to the manufacturers of your favorite brand and tell them that the added gluten is ruining the product for you.