Good Wheat Reduced Gluten Wheat Flour

Good Wheat Reduced Gluten Wheat Flour

The following report on Good Wheat Reduced Gluten Wheat Flour will inform you of the amount of gluten found in this product during testing.

General Product Information

Manufacturer: Arcadia Biosciences

Note: This product was requested for testing by subscribers, not because they want to eat the flour but because they know there will be some folks with celiac disease or another gluten related disorder who will want to try it based on the claim "65% lower gluten allergenicity." While it may be hard to believe, too many hours of GFWD time are spent trying to convince folks with celiac disease that they can't eat artisanal sourdough wheat bread or Purbread gluten neutralized bread. Hopefully seeing the part per million level of gluten found in this product will discourage use and save time and money (and health) down the road. 

Ingredients: GoodWheat reduced gluten wheat flour

Packaging reads:

“Milled from a unique variety of wheat, GoodWheat reduced gluten flour naturally has a better nutritional value with 10 grams of fiber and 65% less of the gluten that causes allergic discomfort.”

“65% lower allergenic gluten”

Packaging also states: “GoodWheat contains gluten and is not recommended for people with Celiac Disease.”

The manufacturer provides online product information.

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

Test Report Summary

Report Date: 01/28/2020

Four extractions of this flour were tested by Bia Diagnostics using the sandwich R5 ELISA and cocktail extraction.

The extractions tested at: 81,270 ppm gluten, 102,450 ppm gluten, 99,770 ppm gluten, 101,720 ppm gluten. 

Mean level of gluten : 96,303 ppm

Whole wheat flour tests at approximately 100,000 ppm gluten.

Please see complete results for details. 

NOTE: Various wheats are selected for their higher or lower protein contents. Harder wheats are generally used for bread making. In the US, according to Kasarda, bread wheats have a protein level of 11% to 16%. Softer wheats are generally used for cake and pastry making. In the US, again according to Kasarda, pastry wheats have a protein level of 7% to 11%. Approximately 75% of the protein content of wheat flour is gluten. Source: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3573730/ Based on the Nutrition Facts panel, the GoodWheat flour is 15% protein.

Gluten in wheat is comprised of the prolamin gliadin and the glutelin glutenin, When analyzing food for gluten, the R5 ELISA is generally testing for the gliadin component of gluten. The gliadin result is then multiplied by 2 to determine gluten level. This assumes a 50:50 ratio of gliadin and glutenin in wheat.

The manufacturer does have a patent for this product. See https://patents.justia.com/patent/10412909.

UPDATE February 5, 2020: Arcadia Biosciences and I spoke by phone yesterday. When answers to my questions are received this space witll be updated.  

 

 

Complete Test Results

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