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Re: high gluten flour       04/18/11 05:24 AM Edit Reply Quote Allisonmary Reged: 01/03/04 Posts: 533 I have a lot of trouble figuring out if I have trouble with wheat. I definetely have problems with too much wheat. I feel that it all depends on the specific product. What about added wheat starch, that probably increases gluten content right? Plain italian bread seems to be best without any oils or soy. I definetely notice problems with the high gluten wheat flour so Im wondering if all wheat is creating problems but just to a lesser extent that is not as noticeable right away. I have a delayed reaction to wheat germ but IM not sure if its the wheat or the insoluble fiber. I want to try and eliminate it from my diet and see how it goes, but its so hard to find things to eat! Print     Remind Me     Notify Moderator

Entire thread high gluten flour Allisonmary 04/17/11 06:49 PM Re: high gluten flour Syl 04/18/11 05:08 AM Re: high gluten flour Allisonmary 04/18/11 05:24 AM Re: high gluten flour Allisonmary 04/18/11 05:27 AM

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