Barley malt in gluten-free foods; Gluten neutralized sourdough wheat bread. Where is the outrage among our national gluten-free support groups?Tricia Thompson
Warning: mini rant
My question to the national groups: Are you in the pocket of gluten-free food manufacturers?
If your answer is: “No” then I ask why you are not up in arms about these issues:
Barley malt in foods labeled gluten-free: Some manufacturers are labeling foods gluten-free yet including barley ingredients in these products. A running list of such products is maintained on Gluten Free Watchdog. https://www.glutenfreewatchdog.org/news/foods-labeled-gluten-free-yet-containing-barley-malt-ingredients/
Sourdough wheat bread promoted as safe to the gluten-free community: Some artisanal bakers are promoting sourdough wheat bread as safe for people with gluten-related disorders. Gluten Free Watchdog tested two such breads and they tested off the charts. https://www.glutenfreewatchdog.org/product/dan-the-baker-country-sour-bread-not-labeled-gf/333 and https://www.glutenfreewatchdog.org/product/purbread-gluten-neutralized-bread-not-labeled-gf/462
Mechanically and optically sorted oats: Many gluten-free manufacturers are using mechanically and optically sorted oats. Have you taken the time to understand this process? Do you know the differences in the sorting procedures and testing protocols used by various manufacturers? https://www.glutenfreewatchdog.org/news/?s=oats&post_type=post
Nothing is more important than safe food for people with gluten-related disorders. Please put their health and safety first.