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

Hi - am jsut catching up with all the mail, and thought I would give the
Kiwi/UK perspective on oats, and wheat starch.
Oats are considered to be much lower in gluten than wheat, rye and barley.
So depending on your tolerance/reaction, oats can sometimes be okay for
coeliacs. Obviously the individual is the only judge of this, and there is
no standard

Wheat starch is used by most bakers who bake GF bread here (commercial ones,
that is) - all gluten has been removed from the starch which they use, and
certainly I don't know of anyone who reacts to commercially produced GF
bread here - although many of us make our own  anyway.

Now another one - spelt! I was amazed to see that spelt matzo was available,
as spelt is one of the five grains specifically prohibited during passover
(as is oats) - but no doubt a decision had to be made to enable
wheat-allergic Jews to eat during passover. However spelt IS not gluten
free - don't be fooled!

Like many other Jewish celiacs, I have a problem during Passover - I get
around ti by using crackers produced by a British company, Nutricia, made in
Israel and exported to NZ - they have rice flour and soy flour, but what can
you do???

I enjoy this list, even though I get little time to respond, and want to
thank the owners for keeping it going - it had just begun when I was
diagnosed, so I am probably the "oldest" member of the list from NZ, if not
from all of "downunder".
Thanks heaps, guys

Sue
Susan Esterman
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David Esterman
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