Benedictine Sisters Low Gluten Presider’s Bread

Benedictine Sisters Low Gluten Presider’s Bread

The following report on Benedictine Sisters Low Gluten Presider’s Bread will inform you of the amount of gluten found in this product during testing.

General Product Information

Manufacturer: Benedictine Sisters

This is a companion report to the report on the Benedictine Sisters Low Gluten Communion Bread.

Ingredients: Wheat starch, Water

The manufacturer provides online product information.

Gluten-free information on product packaging: This product is not labeled gluten-free. Label reads, “Less than 0.001% gluten content” and “Approved for the Roman Catholic Church by the US Conference of Catholic Bishops.”

The manufacturer provides on-line information about gluten.

Note: The testing of this product was done at the request of multiple subscribers. It is not meant to be disrespectful to the Benedictine Sisters who are providing a tremendous service to individuals with celiac disease and gluten-related disorders in the Catholic community by providing these low gluten altar breads which conform to Canon Law.

Ingredient and labeling information provided as a convenience only. Do not rely on this information for your dietary needs. Always read product labels before purchasing for the most accurate and up-to-date information.

 

This is a sample report, available to subscribers and non-subscribers alike.

Test Report Summary

Report Date: 07/22/2019

This is a companion report to the report on the Benedictine Sisters Low Gluten Communion Bread available at https://www.glutenfreewatchdog.org/product/benedictine-sisters-low-gluten-communion-bread/826

Please read the entire summary.

The two extractions tested at 52 parts per million and 21 parts per million using the sandwich R5 ELISA. The sandwich ELISA quantifies intact gluten.

Using the competitive R5 ELISA (which detects gluten that has been partially broken down), the six extractions tested between < 10 ppm and 20 ppm gluten.

While the results using the sandwich ELISA may be concerning, it is important to remember what is meant by parts per million. It is a proportion—how many parts out of one million parts contain the contaminant (gluten). It is the same as milligrams per kilogram because one kilogram equals one million milligrams. If a product contains 20 parts per million of gluten, you would have to eat one kilogram (2.2 pounds) of product to eat 20 milligrams of gluten. In other words, the amount of product eaten is important.

Regarding the low gluten hosts, please keep in mind that we are talking about a wafer that weighs very little. The smaller bread (we have not weighed the Presider bread) weighs approximately 33 milligrams (as weighed in 2014). The amount of gluten in one host is approximately 0.0017 milligrams.

To put this in perspective, a one ounce slice of bread is the same as a 28,350 milligram slice of bread. A one ounce slice of gluten-free bread containing a level of gluten just under 20 parts per million contains a little over 1/2 milligram of gluten (0.57 milligrams). To put this into further perspective, a slice of gluten-free bread containing a level of 10 ppm of gluten contains approximately 0.29 milligrams of gluten and a slice of gluten-free bread containing a level of 5 ppm of gluten contains approximately 0.14 milligrams of gluten.

In other words, the amount of gluten is far greater in a one-ounce slice of gluten-free bread containing a level of gluten of 5 ppm than what is found in a single low gluten altar bread. This is because the amount of product eaten is greater. 

Important notes:

1. This product was tested with the competitive R5 ELISA per the recommendation of the assay manufacturer R-Biopharm. According to the Prolamin Working Group, wheat starch can be partially broken down during processing. 

2. Test results on this product are atypical. GFWD has never before seen the results of the competitive ELISA come in at lower levels than the sandwich ELISA. Results were confirmed with follow-up testing. 

 

Complete Test Results

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