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.