I just visited my son and his wife had a book (I just tried googling low guten and all I find was books about gluten-free diets) about low gluten diets and weight loss. It was very clearly not about a gluten-free diet and was explictly not for celiac sufferers. But there was one claim in it that I found astonishing: that if you make wheat bread using a bacterial starter rather than yeast and let it rise for 18 hours, much of the gluten will be digested by the bacteria. I don’t know where you get a bacterial starter (although I have seen sourdough starters) but I am curious whether there is any truth to this claim. Since the book seems fairly careful not to overclaim (except that a low gluten diet will help you lose weight), I give it more plausibility that I might otherwise.
scr4, I’ll concede it would be a part (a small one at that) in losing weight, but I still see the gluten-free craze as a marketing effort. Low Carb or even Paleo diets seem more promising for weight loss.
It is easier if you don’t try to fake your old garbage diet … though I will grant the frozen banana ice cream surrogate is tasty all on its own - I was served some that was frozen banana, toasted and ground cocoa nibs, a drizzle of dark rum and garnished with toasted sesame seeds. Very tasty and pretty damned low on the totem pole.
Being diabetic and allergic to mushrooms in all forms and coconut/tropical/palm in all forms and with high fructose apparently a migraine trigger I don’t tend to do much in the way of processed foods. I guess you could claim that as I am eating foods made from base ingredients at home that I am fairly paleo. About the only way I could do better is if we moved somewhere like the Central Valley of California and bought about 50 acres and grew everything ourself and turned into extreme seasonal locavores. I wouldn’t actually mind, in a pinch I could do without milk, I know how to process olives into oil, and while mrAru has an extreme green thumb [mine is black, I killed an air fern :smack:] I am good with animals and have always wanted to branch out and have a couple cows on a grass diet along with sheep. I like sheep - they make nice pets and tasty lambs, and the fleece gives me something to spin and weave. Chickens are simple beings as well, they like a bit of grain and plenty of grass and dirt to scratch around in and out out very lovely eggs and the occasional hen for stewing.
Gluten is a protein, right? So if the bacteria digest/remove the gluten without replacing it with anything else, then there would be less protein available for the human to digest, thus reducing the caloric value of the food item.
Maybe.
Or, more likely: maybe true, but to a negligible amount.
The link is interesting and I will try the “recipe” out of curiosity.
But I really question that a celiac patient can eat such bread (as claimed in the link). I have an aunt who has full-blown celiac and she was once laid low by having eaten a crab salad that had been made with Light Mayonnaise that, it turned out, had been thickened with Wheat starch. So what must have been a tiny amount of gluten did her in and she is careful to be really gluten free. Incidentally Hellman’s Light Mayo now claims to be gluten free.
While a low glycemic index might help dieting, there is no reason even a gluten-free diet should be low glycemic. After all, rice and potatoes are high glycemic.