Im not a doctor, I just play one on TV. 😂
But no seriously, I speak from experience, my friends who are gluten intolerant speak from experience, so this is something to really try to understand. We go to Italy and eat pasta twice a day with no bloating, no pain, no issues. However…..
While you can find excellent flour anywhere in the world, only in America can you find truly terrible flour. In the USA, on the other hand, flour can be treated with a long list of bleaching and aging agents: oxides of nitrogen, chlorine, nitrosyl chloride, chlorine dioxide, azodicarbonamide (the same chemical used to make yoga mats and shoe soles), and various benzoyl peroxide solutions.
As for flour, the European laws are ridiculously simple. 100% grain and nothing else. You cannot add any other organic or inorganic substance of any kind, nor treat the flour with any physical or chemical agent.
So while I dont think people have to be truly gluten free if they are intolerant, just buy the good stuff. Celiac is different and does require more restrictions.
Many grocery stores are carrying 00 flour like Anna, which is what I use for ALL of my pasta classes in addition to imported Semolina flour, I find the Caputo online.
👎Pillsbury All Purpose Flour-Bleached Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid, Enzyme. Contains Wheat Ingredients.
👍Anna 00 Flour-Soft Wheat Flour. Not produced with genetic engineering. 100% Italian and imported. No added enzymes. No additives.
👍Caputo Semolina Flour-All Natural Durham Wheat. 100% Italian and imported. No added enzymes. No additives.
👍Cup4Cup Gluten Free Flour-Cornstarch, White Rice Flour, Brown Rice Flour, Tapioca Flour, Potato Starch, Xanthan Gum. This is for totally GF people. I have made several batches of GF pasta with this and it’s extremely tasty.
The bottom line is choose wisely and stay away from the garbage on the shelves!!
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