View Full Version : Gluten question
03-13-2007, 05:45 PM
I've had a hard time with wheat in the past, the gluten makes me feel strangely stoned...I'd love to try some of the baked goods recipes in Alissa's book and I'm wondering if sprouting the berries would transform it enough to be digestible for me. Is it necessary to use the soft wheat berry and not the hard ones like she specifies? I'd appreciate any feedback, 'cause I'm craving comfort food and loving my new Excalibur food dehydrator.
03-14-2007, 12:47 PM
Unfortunatley, I think that the gluten will still affect you negatively, whether it is sprouted and raw or not. You could try sprouting some non-gluten grains and substituting those. Have you tried flax crackers? Those are yummy!
Wishing you all the best!
03-14-2007, 01:03 PM
Try it...just a little bit and see how it affects you. I've seen quite a few people who shared the experience of not being able to tolerate gluten well in the cooked form, but could better tolerate it soaked and sprouted with no problems. Some can and some cannot.
The only way to know if it will or will not work for YOU is to try a small amount. Everyone is not the same in that respect and many other respects - so you cannot base on one person's experience, only your own.
03-14-2007, 01:36 PM
i think i just read at the site www.sproutpeople.com that those with a glueten problem can use spelt . i believe spelt is an hybrid grain , a cross between wheat and another grass , probably rye .
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