Comments on: Whats the difference between Gluten free and Wheat Free? http://www.glutenfreetips.org/whats-the-difference-between-gluten-free-and-wheat-free/ Giving you practical Gluten Free Tips to help you live life to the fullest Thu, 29 Nov 2007 08:32:47 +0000 http://wordpress.org/?v=2.8.4 hourly 1 By: ph62198 http://www.glutenfreetips.org/whats-the-difference-between-gluten-free-and-wheat-free/comment-page-1/#comment-129 ph62198 Sun, 28 Oct 2007 08:45:45 +0000 http://www.glutenfreetips.org/whats-the-difference-between-gluten-free-and-wheat-free/#comment-129 Gluten is activated when glutinin and glicinin become hydrated. Something containing wheat doesn't necessarily contain gluten, while gluten will come from either Barley, Rye, Oat, and/or Wheat flour(s). Gluten is activated when glutinin and glicinin become hydrated. Something containing wheat doesn’t necessarily contain gluten, while gluten will come from either Barley, Rye, Oat, and/or Wheat flour(s).

]]> By: heatherraemccoy http://www.glutenfreetips.org/whats-the-difference-between-gluten-free-and-wheat-free/comment-page-1/#comment-128 heatherraemccoy Fri, 26 Oct 2007 16:56:33 +0000 http://www.glutenfreetips.org/whats-the-difference-between-gluten-free-and-wheat-free/#comment-128 Just a little addition to what nkwaiter said: People who have celiac disease have an intolerance to gluten, which is usually found in wheat products, EXCEPT buckwheat. Somehow, that type of wheat contains no gluten. My niece has celiac disease and I make her buckwheat pancakes when she visits. The villi in the small intestine of a person with celiac disease will flatten and become unable to catch nutrients as they pass by if he or she has foods containing gluten. Basically that person would eventually starve because of lack of nutrients- essential vitamins and minerals. Just a little addition to what nkwaiter said:
People who have celiac disease have an intolerance to gluten, which is usually found in wheat products, EXCEPT buckwheat. Somehow, that type of wheat contains no gluten. My niece has celiac disease and I make her buckwheat pancakes when she visits.
The villi in the small intestine of a person with celiac disease will flatten and become unable to catch nutrients as they pass by if he or she has foods containing gluten. Basically that person would eventually starve because of lack of nutrients- essential vitamins and minerals.

]]> By: Pinky http://www.glutenfreetips.org/whats-the-difference-between-gluten-free-and-wheat-free/comment-page-1/#comment-127 Pinky Wed, 24 Oct 2007 18:15:51 +0000 http://www.glutenfreetips.org/whats-the-difference-between-gluten-free-and-wheat-free/#comment-127 two completly diffrent ingrediants two completly diffrent ingrediants

]]> By: nkwaiter http://www.glutenfreetips.org/whats-the-difference-between-gluten-free-and-wheat-free/comment-page-1/#comment-126 nkwaiter Sun, 21 Oct 2007 13:41:04 +0000 http://www.glutenfreetips.org/whats-the-difference-between-gluten-free-and-wheat-free/#comment-126 Woopigstacy is pretty much correct. Gluten is a protein in wheat, rye and barley (oats don't contain gluten themselves but the processing is normally done in plants that contain other grains/flours). Some gluten free grains/flours are rice, corn, potato and tapioca. Gluten is what gives a finished product the "bounce" or elasticity - think of cornbread and how it crumbles and falls apart and then think of wheat bread and how it stays together - that is gluten. I am unsure of why a product would be "gluten free" yet contain wheat - I am pretty sure that has to be an error. Some people are allergic to wheat and others have a sensitivity to gluten - this can cause their small intestine to basically die - it is called celliac disease. Hope this helps! Woopigstacy is pretty much correct. Gluten is a protein in wheat, rye and barley (oats don’t contain gluten themselves but the processing is normally done in plants that contain other grains/flours). Some gluten free grains/flours are rice, corn, potato and tapioca.

Gluten is what gives a finished product the “bounce” or elasticity – think of cornbread and how it crumbles and falls apart and then think of wheat bread and how it stays together – that is gluten. I am unsure of why a product would be “gluten free” yet contain wheat – I am pretty sure that has to be an error.

Some people are allergic to wheat and others have a sensitivity to gluten – this can cause their small intestine to basically die – it is called celliac disease. Hope this helps!

]]> By: illinisweetie85 http://www.glutenfreetips.org/whats-the-difference-between-gluten-free-and-wheat-free/comment-page-1/#comment-125 illinisweetie85 Fri, 19 Oct 2007 21:59:47 +0000 http://www.glutenfreetips.org/whats-the-difference-between-gluten-free-and-wheat-free/#comment-125 gluten-free is processed differently and wheat-free they use potatoe products (my daughter is on a gluten-free diet but is still able to eat certain types of bread etc) gluten-free is processed differently and wheat-free they use potatoe products (my daughter is on a gluten-free diet but is still able to eat certain types of bread etc)

]]> By: woopigstacy http://www.glutenfreetips.org/whats-the-difference-between-gluten-free-and-wheat-free/comment-page-1/#comment-124 woopigstacy Thu, 18 Oct 2007 02:25:02 +0000 http://www.glutenfreetips.org/whats-the-difference-between-gluten-free-and-wheat-free/#comment-124 Wheat is a type of grain, and gluten is a protein that is found in wheat, barley, rye, and some other grains. Gluten is the component that gives bread dough its elasticity, and gives bread its chewy texture. Gluten is extracted from grains and used in the manufacturing of many foods. Some people are allergic or sensitive to wheat, and others react specifically to the gluten. Since the primary source of gluten is wheat, the diet to manage either condition is similar to the other. Gluten intolerance requires a more strict diet because there are some items that are wheat-free but may contain gluten. Wheat is a type of grain, and gluten is a protein that is found in wheat, barley, rye, and some other grains. Gluten is the component that gives bread dough its elasticity, and gives bread its chewy texture. Gluten is extracted from grains and used in the manufacturing of many foods.

Some people are allergic or sensitive to wheat, and others react specifically to the gluten. Since the primary source of gluten is wheat, the diet to manage either condition is similar to the other. Gluten intolerance requires a more strict diet because there are some items that are wheat-free but may contain gluten.

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