Highest gluten content foods

by (0) Updated June 25, 2014 at 4:45 PM Created October 30, 2013 at 8:31 PM


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225 · October 30, 2013 at 9:00 PM

00 flour, aka high gluten flour, used to make chewy doughs.

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0 · February 17, 2014 at 9:32 AM


This sounds a little drastic. You have a computer right? Order from the internet if you have no stores. Going gluten free is as simple as meat, fruit and veg - but that sounds like Paleo doh. Sorry to sound as if I'm making fun of you but the implications of what you are attempting to do is life long and scare the pants of me.

Seriously take a look at these sites below and see where your finger take you. Best of luck and good health!!!!!!




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10077 · October 31, 2013 at 8:51 PM

Eat some seitan. It's at least 75% gluten.


You could use this stuff for an N=1 home experiment. If you want it to taste good have it a Japanese restaurant. If you want it to taste bad have it at a vegan restaurant.

16858 · October 31, 2013 at 11:16 AM

If you really want to really fuck yourself over, go find a vegan store and ask for seitan - or order it online. It's a processed food like substance that's over 90% gluten. Robb Wolf has been heard calling it "The Devil's Excrement" - I tend to agree.

Good luck to you, I've no idea why anyone would want to do this to themselves, but here you are.

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568 · October 30, 2013 at 10:49 PM

If you really want to conduct this experiment, eat healthy otherwise but supplement with something like PURE GLUTEN for a few weeks/month or just a couple days if it makes you sick.

Buy this: http://www.amazon.com/Bobs-Red-Mill-22-Ounce-Packages/dp/B000EDK5LM/ref=sr_1_1?s=grocery&ie=UTF8&qid=1383173229&sr=1-1&keywords=gluten

Eat it as a supplement and see if it makes you feel like shit.

0 · October 30, 2013 at 9:00 PM

Common foods containing high amounts of gluten include pastas, breads, baked goods, crackers, cereal, granola, breading mixes, beer and sauces. It is vital for those with a gluten allergy to examine the food label and identify ingredients containing gluten. Wheat, barley and rye top the list of common offenders. Most flours -- durum, emmer, semolina, spelt, farina, faro, graham, triticale and malt -- are important to spot on the label as they are also rich sources of gluten.

From Livestrong.com

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