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Hi! My husband was recently diagnosed with Celiac and I have been
trying hard to make his transition as easy as possible. Below, I have
attached an advertisement for gluten-free bread. It sounds pretty
good, but one of the ingredients is wheat starch. My question is, how
is that possible? I thought wheat starch was bad.
Also, anyone with some tips on helping my husband adjust to his new
life, feel free to advise. I'm somewhat at a loss and he's pretty
depressed. Reading this newsgroup and its archives has been very
helpful.
Thanks.
Jennifer
"Tritamyl Bread Mix
The use of gluten-free Tritamyl bread mix couldn't be simpler. Just
add the correct amount of water, stir and put in a loaf pan. Into the
oven it goes, and out comes delicious bread, REAL BREAD, that can be
sliced, toasted, used in every way the non-celiac world uses bread. It
can be used to make croutons, bread crumbs, stuffing (oh, that
wonderful Thanksgiving turkey is back!). It even can be used to make
French toast for Sunday morning brunch!!
Ingredients: Wheat Starch (Codex Alimentarius Quality), Milk Powder,
Modified Maize Starch, Soya Flour, Whey Powder, Raising Agents
(Glucono Delta Lactone, Sodium Bicarbonate), Salt, Anti-Caking Agent
(Tri-Calcium Phosphate), Stabiliser (Methyl-Hydroxypropyl Cellulose),
Vitamins (B1, B2, Niacin), Iron.
Indications for use: Suitable for those coeliac disease and other
allergies to cereal glutens, as well as Dermatitis Herpetiformis."
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