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

Happy Holidays!

Thanks (again) to Don Wiss.   Here is what Donald D. Kasarda"
<[log in to unmask]> has to say:  For those who don't know, Kasarda
is a grain expert with the USDA who works closely with the celiac
community.   This is from a query in 1995.

 Reply from Don Kasarda, Albany, California

> Most sprouted wheat still has gluten or gluten peptides remaining.  Although
> the sprouting begins enzymatic action that starts to break down the gluten
> (a storage protein for the plant) into peptides and even amino acids.
> Generally this is not a complete process for sprouts used in foods so some
> active peptides (active in celiac disease) remain.   End quote.

Another opinion:  I can certainly tell you that Kellogs stuff, as much as
I crave it , makes me SICK !  What does that tell you about Kellogs and
CELIAC?  That is the bottom line!

Another:  For a scientific answer, I'd go to the Texas A&M agriculture
page and ask one of the professors.  I brought up the question of the
grasses before, and was told that they do not contain gluten.  The sprouts
are a different matter, however.  I believe they would not be gluten free.

Sorry but I'm so far behind schedule with Christmas, etc.,  that I
can't research this anymore.  The jist seems to be Kelloggs malt (or
anything) made with sprouted wrob or their grasses is out.  Shoot!

Diane