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Date:	Tue, 1 May 2012 17:51:02 -0700
Reply-To:	Jack & Felice Cohen-Joppa <[log in to unmask]>
Subject:	Cattail flour, pollen and seeds
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Sender:	Celiac/Coeliac Wheat/Gluten-Free List <[log in to unmask]>
From:	Jack & Felice Cohen-Joppa <[log in to unmask]>
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<<Disclaimer: Verify this information before applying it to your situation.>>

Does anyone have experience cooking with/eating cattail (genus Typha)  
roots, starch, pollen or seeds?

I have read a bit about this "supermarket of the swamp" (a Euell  
Gibbons phrase, apparently) and while one writer noted that the plant  
is in the same family (Gramineae, aka Poaceae) as wheat, and said  
that flour made from the starchy root contains gluten, I think he was  
mistaken that it is the same protein found in wheat etc. that offends  
our celiac guts. But I would welcome more authoritative information  
and experiences.

I will summarize.

Jack

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