I am concerned about the levels of gluten in modern wheat, bred for breadmaking. Today I was told that -much to my surprise- our "modern" varienties of wheat can contain up to 5 or 6 more times the gluten than old heirloom varieties. I had no idea it was so high, and may well explain increaed gluten sensitivities. I would like to learn more about this, and just wondering if anyone who has had similar concerns has tried using heirloom wheat, and what the outcome has been. I am also interested in which varieties have lower gluten content (so far I have only heard of red fife), and what kind of experiences anyone has had in baking with them, or any useful links.
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2/17/07 at 5:34pm