Does pizza have more gluten?

[Dawn]

This might seem a little odd but here goes.

My daughter & I are both having symptoms suggesting a possible gluten sensitivity. I have had some absorbtion problems & we have both had the stomach ache, loose/floating stool problem.

We're trying to eliminate wheat but are finding it very hard to do! Twice now, we have been nearly off wheat (maybe down to a slice of bread worth a day) & then we go & have pizza & are both very sick. Vomiting, diarhea, stomach ache. It last about 36 hours.

Is there something in the pizza dough that could be making this worse? Or just coincidence?

Thank you,
Dawn

[aklap]

[skbird]

That's funny because pizza was the last gluten thing I was still eating. I found that whole wheat bread/crusts made me feel worse than white thin crust at Round Table Pizza. One of my first questions on this forum was "is there something else in whole grains that would make me react more than white flour?"

My uncle is the same way, also a friend of my mom's has the same problem.

Weird!

Anyway, lots of good info here...
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Stephanie

[Guest]

Whoa...this is really weird for me...looking for info on what grains contain MORE gluten instead of finding out which has NO gluten! I feel like a double agent

I found this...

http://www.epicurious.com/cooking/how_to/food_dictionary/entry?id=5144

Thought to have been growing since Paleolithic times and cultivated for at least 6,000 years, wheat is the world's largest CEREAL-grass crop. Its status as a staple is second only to rice. One reason for its popularity is that — unlike other cereals — wheat contains a relatively high amount of GLUTEN, the protein that provides the elasticity necessary for excellent breadmaking. Though there are over 30,000 varieties of wheat, the three major types are hard wheat, soft wheat and durum wheat. Hard wheat is high in protein (10 to 14 percent) and yields a flour rich in gluten, making it particularly suitable for YEAST BREADS. The low-protein (6 to 10 percent) soft wheat yields a flour lower in gluten and therefore better suited for tender baked goods such as biscuits and cakes. Durum wheat, although high in gluten, is not good for baking. Instead, it's most often ground into SEMOLINA, the basis for excellent pasta. In the United States, wheat is also classified according to the time of year it is sown — namely, spring wheat and winter wheat (which is actually sown in the fall). The unprocessed wheat kernel, commonly known as a wheat berry , is made up of three major portions — BRAN, germ and endosperm. Wheat bran, the rough outer covering, has very little nutritional value but plenty of fiber. During milling, the bran is removed from the kernel. It's sold separately and used to add flavor and fiber to baked goods. Wheat germ, essentially the embryo of the berry, is a concentrated source of vitamins, minerals and protein. It has a nutty flavor and is very oily, which causes it to turn rancid quickly. Wheat germ is sold in both toasted and natural forms and is used to add nutrition to a variety of foods. Wheat germ oil , an extraction of the germ, is strongly flavored and expensive. The wheat endosperm, which makes up the majority of the kernel, is full of starch, protein, niacin and iron. It's the primary source of many wheat flours. In addition to flour, wheat is available in several other forms including wheat berries, cracked wheat and BULGHUR WHEAT. Wheat berries are whole, unprocessed kernels, whereas cracked wheat is the whole berry broken into coarse, medium and fine fragments. Both are sold in health-food stores and may be cooked as cereal, or in PILAFS, breads or other dishes. See also KAMUT.

[aklap]

It's me again... More Double Naught Spy stuff hehehhee

http://www.usaemergencysupply.com/information/wheats.php

Refined gluten such as our Vital Wheat Gluten has a gluten content of around 45%. Next in gluten content comes flours made from the high protein hard wheats which contain gluten levels of 12.5-13.5%. All purpose flour contains about 10-12% gluten and is actually a mix of high and low gluten wheat flours. Pastry flour contains about 9-10% gluten and lastly, cake flour contains about 7-9%. Both these last flours are made from soft wheats. Flour high in gluten content doesn't make very good cakes as the cake would lose it’s soft, easily cuttable characteristics. Good angel food cake requires the lowest gluten flours.

...

There are two major groups of wheats - the hard and soft varieties with a third major division for durum wheat.

The hard wheats generally contain smaller kernels and are harder than soft wheat kernels. They contain high protein and gluten levels primarily designed for making bread flours. Depending on variety and growing conditions, hard wheats can have vasty different protein levels. For bread making, your wheat should have a minimum of 12% protein. The hard varieties of wheat can have protein levels up to 15 or 16%. Generally speaking for bread making, the higher the protein content the better. The two main types of hard wheat are the hard red and the hard white varieties. Hard white wheat is a relative new-comer that tends to produce a lighter colored, more spongy loaf of bread and because of this, it is gaining quick popularity among home bread makers. However, we have talked with bread makers who prefer the hard red wheat for it’s more robust flavor and more traditional textured loaf of bread it makes.

The soft wheats are just that - not quite so hard. If you want to roll your own wheat, you should buy soft wheat.

The hard wheats tend to crack and break in the flaking machine. Containing less protein and gluten, soft wheat flour is ideally suited for making biscuits, pastries and quick breads. Typical protein levels for the soft wheats are 9-11%. Flour made from the soft wheats can also be used for cake flours. If you want a really low gluten cake flour, mix your soft wheat flour with other low gluten flours such as oat flour, barley flour of buckwheat flour.
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Al

“We cannot all do great things, but we can do small things with great love.” Mother Teresa

[mjbonsais]

Probably contain soft/hard wheat but it is still wheat that's been bleached. In order for a person who needs no gluten even white bread is a no no.

Going GF is really hard in the beginning because you are actually forced to read labels and learn early on the hidden forms of "Gluten" contained in so many food stuffs. Even cosmetics, hair goods etc..... Delphi has an awesome section that can help you with this endeavor.

Good luck to you! We care here

MJ (Mary Jo)
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I Am Someone Special

[Nikster57]

MJ, What is Delphi?
Dawn: I can so relate to you. I told my doctor I could eat enriched bread just not wheat bread. He looked at me from over the top of his glasses and said "It's wheat". Like Al said....glutin is glutin. I too am having trouble with food and therefore hungry much of the time but with time and a lot of reading labels, it can be done. I learn so much from Al and MJ and everyone else and if you don't know the answer to a glutin question. Just ask. Everyone on these boards are here for the same reason and many have lots of knowledge and we learn from them. Even if you haven't been diagnosed yet. If you suspect it and glutin free makes you better, stick with it. My fiance', friends and family are so glad to see me back to my ol' self and it feels good to feel good again.
Good luck

Nikki

[mjbonsais]

In your web browser you can type Delphi forums. Clink on the URL and it'll take you there- then type in the blank the word Celiac. It will open up to menus that have message forum supports for you.

I apologize for not being clearer in that statement. Hugs to you

Mary Jo

Hit the first url that says Celiac Disease online support forum
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I Am Someone Special

[aklap]

[mjbonsais]

for having the url. Yes, they are different but I go there for the info and the newest GF foods. I am not crazy about their group either.

Thanks again and good luck Nickey!!!

hugs

MJ
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I Am Someone Special