#Gluten (Read Gliadin) In Rice Bread & Quinoa

Carolyn has again been haranguing manufacturers to find out gluten levels in supposedly gluten free products. Makes SUCH a nice change for someone else to be doing it (although I have in fact done approximately 12 emails just today doing the same thing!).

First, she asked EnerG about their rice bread. They replied that the bread tests to less than 3.5ppm gluten.

Second, she quizzed Granovita on their quinoa. They confirmed it as less then 5ppm gluten.

Now, as far as coeliac regulations go, that is way below the recently lowered 20ppm level allowed in a ‘gluten-free’ product designated OK for coeliacs. They are to be congratulated for that. BUT, it just goes to show that what should be a naturally gluten free product is not actually gluten free, just below the permitted current levels. Also, I think most manufacturers test for gliadin rather than actual gluten and, since part of the TGF belief is that people can be sensitive to any form of gluten and other elements of any grain, it doesn’t really help us much.

As Carolyn said to me in her email: “5ppm of gluten.  Probably too much for me to feel comfortable with, which is a shame.”

Carolyn thinks 5ppm as a coeliac is too much for her and, according the FDA report she sent me when I asked about it, she is right to think that.

In fact, there has been great debate on the new 20ppm ruling for gluten that came in on 1st January. I have been waxing lyrical in several places as usual! Read my views on it here: Is 20ppm gluten free enough?

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5 thoughts on “#Gluten (Read Gliadin) In Rice Bread & Quinoa

  1. Is the gluten that granovita report actually in the quinoa or is it due to cross contamination?

    • I would imagine that since manufacturers test for gliadin, rather than gluten, and that as far as I know quinoa does not naturally contain any gliadin, that would be cross-contamination, Caroline. Perhaps Carolyn will add her thoughts too. Note too that quinoa is a known cross-reactive gluten food – it looks similar structure-wise to gluten and therefore can cause the body to react in a similar way to gluten. I avoid it for that reason. Shame because it would so SO useful!

  2. Hello – Carolyn here. That’s a good question and I don’t actually know the answer. The lady I spoke to said there would be 5ppm of gluten in the product and I asked if that was just because they test for < 5ppm, and she said – no, there will actually be 5ppm of gluten in the product. However, I didn't actually ask whether that was through cross contamination or because she thought quinoa itself contained 5ppm of something akin to gluten. Sorry for lack of clarity on this! I basically dismissed it as I wasn't prepared to eat something with 5ppm of gluten in.

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