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Date: | Mon, 12 Dec 1994 18:42:13 EST |
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<<Disclaimer: Verify this information before applying it to your situation.>>
>my understanding is that chometz-free and gluten-free are not the same
>thing.
This is correct.
>Flour which has been watched from it's planting through it's milling,
>and then is cooked according to strict guidelines, is considered "kosher
>for passover", in other words, it is not chometz. Any gluten grain can
>be "kosher for passover" if watched.
The most important criteria is that it not be allowed to rise.
Since the completion of the cooking process stops the rising,
kosher for passover foods must be completely cooked within a
very short period beginning with the moment that the flour comes
into contact with water (I believe it is 18 minutes).
Therefore, kosher for passover food is most certainly not
synomynous with gluten-free.
Claire
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