Bakers, please stop thinking that somehow your wheat product is special and has magical powers that allow folks with celiac disease to safely eat it. They can’t. Full stop.

Bakers, please stop thinking that somehow your wheat product is special and has magical powers that allow folks with celiac disease to safely eat it. They can’t. Full stop.

“Regular” Whole Wheat Flour: Approx. 100,000 ppm of gluten

Crushed Wheat*: 103,000 ppm of gluten

Sourdough Wheat Bread**: 104,000 ppm of gluten

Sprouted Wheat Bread***: 72,000 ppm of gluten

*At the time of testing, the manufacturer of the crushed wheat product stated the following on their website, “Crushed wheat #1 allows people with gluten intolerance, celiac disease, type 2 diabetes, and other health ailments to eat wheat again.”

**At the time of testing, the bakery making the sourdough wheat bread included a webpage on their site entitled, “Sourdough for Celiacs” and stated, “Eating sourdough can be a safe and healthy way to consume grains for nearly everyone…”

***At the time of testing, the bakery making the sprouted wheat bread included a letter with GFWD’s order stating, “Although we do not make any claims that our breads are “gluten-free” and clearly state this on our website, a large percentage of our customers tell us they are gluten sensitive, diabetic, and/or diagnosed celiac and yet enjoy our breads without the digestive issues they have encountered with all other gluten containing/high-glycemic breads.”

Gluten Free Watchdog has also tested two other sourdough breads making similar claims with similar results.

If you have celiac disease or another gluten-related disorder you cannot eat sourdough wheat bread, sprouted wheat bread, or any similar product made with wheat. Bakers, please stop thinking that somehow your wheat product is special and has magical powers that allow folks with celiac disease to safely eat it. They can’t. Full stop.

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Comments (6)

  • Angelica Reply

    It’s so amazing that this is still “a thing.” Beyond belief. Thank you for being on top of it. Artisan bread is not safe unless it’s made with GF ingredients, in a facility that prevents cross contamination, with staff that understand CC.

    February 4, 2019 at 9:16 pm
  • Niki Strealy Reply

    (Mic drop.) It’s as simple as that. Thanks for all you do, Tricia!

    February 5, 2019 at 2:11 am
  • Helen Weems Reply

    Yes. Thank you Tricia.

    February 5, 2019 at 3:43 am
  • Bonnie Reply

    Though these manufacturers (bakeries) do not appear to be “labeling” their products gluten-free, they are claiming them to be “safe” when in fact they are not. Since the bakeries cannot substantiate their claims, the FDA and local boards of health ought to be involved. The public’s safety is as risk. Imagine if a peanut producer claimed their brand was “safe” for most people with peanut allergies, or a beverage manufacturer confirmed that their soda, loaded with sugar, could be consumed by people with type 2 diabetes? Look how fast contaminated lettuces and salad greens are recalled, banned from distribution and removed from store shelves after a certain number of people are sickened from strains of bacteria. This is not to equate salmonella or other forms of bacteria to wheat, but to let it be known that wheat makes some people very sick In addition, prolonged exposure can lead to serious illness and possibly death. Oh, if only people with celiac disease and other autoimmune diseases could refer to them as “ailments”.

    February 5, 2019 at 4:09 am
  • Melinda Reply

    Thank you, Tricia, for your watchfulness and advocacy. I supposedly am not celiac but have Non-Celiac Gluten Sensitivity and feel horrible (GI and non-GI full onset of disabling symptoms) for 72+hrs with what appears to be gluten (direct ingredients and any cross-contamination). I’ve read articles that it’s possibly how gluten grains have been manipulated with herbicides and at the genetic/molecular level that has caused these disabling diseases, and that these same grains if grown free of genetic engineering, herbicides, and pesticides, would not wreak havoc in those of us who are affected. Any insights on this or updates in research?

    February 5, 2019 at 4:24 am
  • C. Bryce Reply

    Manufacturers will say anything to make a buck. Pity the poor person who believes them and eats any of the listed.
    Thank you for doing your best to educate and protect us 🙂

    February 5, 2019 at 4:02 pm

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