As I am going gluten-light (as Kevin's coworker so nicely summarized it), I am trying to make a list of flours and their gluten content. **Please do not take my notes as complete facts...they are just a summary of what I am needing to know for my gluten-free -> gluten-light needs.**
"The proportion 20 parts per million is the same as .002%. This is also the same as 20 milligrams of gluten per 1 kilogram of food or 20 milligrams of gluten per 35.27 ounces of food. To put this amount into context, a 1-ounce (28.35 grams) slice of gluten-free bread containing 20 parts per million gluten would contain 0.57 milligrams of gluten." Taken from the Gluten Free Dietician
"At this time the World Health Organization lists anything that is 200 parts per million and less of a protein called 'gliadin' as gluten-free. But my understanding is that they are working on changing this to lower that level to 20 parts per million. And some allergy specialists expect the standard will eventually be lowered to 8 parts per million." Taken from the Summers Sprouted Flour Co.
Buckwheat flour: < 5 ppm gluten
Millet flour: 15.5 ppm gluten
Rice flour (brown): < 5 ppm gluten
Sorghum flour: < 5 ppm gluten
Soy flour: < 5 ppm glute
Rice flour (white): 6.5 ppm gluten
Buckwheat flour: 65 ppm gluten
Sorghum flour: 234 ppm gluten
Millet flour: 315 ppm gluten
Soy flour: 92-2,925 ppm gluten (depending on brand)
Spelt Flour: 5,000 ppm of glutenWheat Flour (80,000ppm) > Wheat Starch (200ppm) > Dextrin > Maltodextrin > Glucose Syrup (<5ppm) > Dextrose > Caramel Color
Used the following sites: Gluten Free Watchdog, Summers Sprouted Flour Co., Wikipedia,
OATS: In my reading at The Gluten Free Insider, I found that oats in limited quantities could be acceptable. You need to test it on yourself in order to find out though. If you regain some of your gluten intolerance symptoms then you should stop eating them. This article recommended 50-70 grams per day or less. (~1/2 cup or less)
My gluten-free flour mix: 2 parts rice flour, 2 parts potato starch, 1 part tapioca flour.
Whole Grain GF Flour Mix
- Bread and pizza dough recipes: Add 1 teaspoon xanthan gum or guar gum per cup of gluten-free flour used in bread and pizza dough recipes
- Cake, muffin and quick bread recipes: Add 1/2 teaspoon xanthan gum or guar gum per one cup of gluten-free flour used
- Cookie and bar recipes: Add 1/2 teaspoon (or less) xanthan gum or guar gum per one cup gluten-free flour used
To look at more closely!
http://glutenfreegoddess.blogspot.com/2008/12/baking-cooking-substitutions-for-gluten.html
