<<Disclaimer: Verify this information before applying it to your situation.>>

Question: Does anyone know what is in tritamyl flour?

I've looked all over the web and I can find a ton of places to buy it but no where where it tells what is in it exactly.

Also does any one have any experience using it? Is is better than the all purpose flour that uses white, brown, and sweet rice flours and potato starch?

Thank you for any info that you may have

Christina

Thanks to everyone that answere my question. I had a lot of replies hence the length of time it took to write the summary. I am just pasting the 3 best answers that I received in this mail.



Answer 1: OK I just got my bag of Tritamyl out of the frig. and am copying down what
it says on the pack.

INGREDIENTS (Made in Ireland)
Wheat starch (codex alimantarius quality)--that of course is the ingredient
so much in question
milk powder
Modified maize starch (meaning corn)
Soya flour
Whey powder
Raising agent (Glucono Delta Lactone, sodium bicarbonate),
Salt,
Anti-caking agent(Tri-calcium phosphate)
Stabilizer (Methyl-Hydroxypropyl cellulose)
Vitamins B1, B2, Niacin, Iron

Not for those on low protein (PKU) diets or those allergic to milk

I have been using this bread for several years. My gastro, who specializes
in Celiac, gave me the OK to try it. It makes lovely light crunchy toast.
Somewhere I have a recipe book from them--can't find it, but that means one
is available.

Answer 2:  It is the Codex Alimentarius grade Wheat Starch with the European Standard
of gluten in it. (10 Parts Per Million).  It is wonderful, the closest
thing to wheat flour, but it does have trace amounts of gluten in it, and
most of the US does not recommend it be used.  I allow my patients to use
it during the holiday season once a year, but it is your choice.  It is
labeled gluten-free and is by European code, and is used there all the
time.   It, as usual, remains controversial in the US, and is your
decision.

Susan L. Mikolaitis, R.D., L.D., C.N.S.D.
Clinical Nutritionist
Rush University and Medical Center
Section of Gastroenterology and Nutrition


Answer 3:It contains Codex-standard wheat starch, which does contain a measurable amount of gluten. That is OK by the standards of some European countries, but no US or Canadian celiac association accepts it as gluten-free. It can't be legally sold as GF in the US or Canada.




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