different wheat varieties and gluten content - Mothering Forums

Forum Jump: 
 
Thread Tools
#1 of 2 Old 02-17-2007, 06:34 PM - Thread Starter
 
Hibou's Avatar
 
Join Date: Apr 2003
Location: a little house on the prairie
Posts: 1,372
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)
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.
Hibou is offline  
Sponsored Links
Advertisement
 
#2 of 2 Old 02-17-2007, 07:54 PM
 
quietserena's Avatar
 
Join Date: Apr 2006
Location: MidMO
Posts: 5,371
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)
I've been thinking about emmer and einkorn wheat lately. I got interested in ancient grains at one point and have been reading about them on and off.

It's an interesting point about gluten which makes me wonder. But I don't know enough about the science behind hybrid grains to really make sense about it. Still reading.

I guess I'm no help, but just wanted to say that there are others who wonder!
quietserena is offline  
Reply

User Tag List

Thread Tools
Show Printable Version Show Printable Version
Email this Page Email this Page


Forum Jump: 

Posting Rules  
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are Off