http___thehappycoeliac.com_2015_01_spelt-is-not-gluten-free_.xml
http___foodastisch.com_bs_was-ist-gluten__1.xml
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Update 28/1/2015: Annemiek (Glutenvrije Mama) has written a post about what went down. (In Dutch) Short version is, a company called “Guuske’s Glutenvrije Kookworkshops” (Guuske’s gluten-free cooking workshops) is offering pizza making for kids at a food event in Haarlem. With spelt flour. They don’t claim it is gluten-free (they seem to know better than that) but the press around the event is misleading enough that two gluten-free bloggers almost signed up. [divider] [/divider] Apparently this post needs to be written. Apparently the very good content already out there on the web is not enough. Ladies and gentlemen, boys and girls, and everyone who identifies on a continuum: Spelt is NOT gluten-free I know you’ve probably seen many places offering spelt bread, heard about how it’s the “healthier” choice, yadda yadda. You may even have heard nutritionists talk about how it’s “lower in gluten” (clue: it still has gluten in it). You may have heard it recommended for those with “wheat/gluten sensitivity” (clue: it’s an ancient variety of wheat). You may even have seen businesses using ambiguous terms, misleading people who might be confused into thinking that spelt is a gluten-free alternative. It’s not. Spelt will cause someone with coeliac disease to have a reaction. If you are claiming something is gluten-free when it contains spelt you are grossly ignorant and should not be providing food or food service to anyone. Here’s a list of other grains that aren’t gluten-free: - Wheat - Kamut - Triticale - Farro/Emmer - Einkorn - Barley - Rye - SPELT Spelt is not gluten-free
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Brašno u kombinaciji s vodom stvara ljepljivo tijesto – Gluten je odgovoran za to.. Gluten se nalazi u mnogim različitim vrstama zrna: - Spelt - Wheat - Kamut - Emmer - Einkorn - Durum wheat - Rye - Oats - Barley - Wild rice Možete kupiti brašno bez glutena, na primjer, Schär ili Seitz, ali i u supermarketima kao što je Walmart. Budući da gluten osigurava dobru formu pora i mrvicu tijekom pečenja, brašno bez glutena se ponaša malo drugačije. Stoga se količine i metode rada razlikuju uglavnom kod pečenja bez glutena, ali i kod kuhanja.. Zašto bez glutena? Neki ljudi pate od osjetljivosti na gluten, što znači da ne mogu probaviti gluten ispravno i mogu imati bol u želucu. Ali to je još gore za one s celijakijom (kongenitalna glutenska netrpeljivost). Intestinalna sluznica postaje upaljena čim konzumiraju samo malu količinu glutena. To znači, na primjer, ako pakiranje kaže “Može sadržavati tragove glutena / pšenice”. oni moraju staviti hranu natrag na policu, ali i kod kuhanja i pečenja, proizvodi bez glutena moraju biti strogo odvojeni od proizvoda koji sadrže gluten. Da bi apsorbirali sve potrebne hranjive tvari (željezo, vitamine, ugljikohidrate) za tijelo, važno je da se držite stroge bez glutenske dijete. Osobe s osjetljivosti na gluten obično se suzdrže od hrane koja sadrži gluten, kako bi izbjegli negativne tjelesne posljedice.