The worst triggers for my Gluten probs are Modified Food Starch and Malto-dextrin. And soy sauce made with wheat, that has 40% more Carbs than wheat free SS. And another baddie is corn tortills made with amylase, but I can pig ouit on one brand that is not.
I'm wondering if my probs might be related to the 'mashing' that happens to bread while the yeast is raising the dough? Low temps, but warm and moist. Does conversion even happen?
And there is a current unproven idea that some starches can cause health problems, basically un-mashed or de-mashed are better for us. Look up <resistance starches> . Seems refrigerating cooked potatoes or pasta makes changes, that explains my de-mash prhaseology. .
Am I good with Corona because it has no gluten, or because it has no dextrins? (by the way, Corona tests Gluten Free, cheapest GF beer on the shelf).
I'm wondering whether it is possible to mash ALL the dextrins out of a batch?
I'm wondering if my probs might be related to the 'mashing' that happens to bread while the yeast is raising the dough? Low temps, but warm and moist. Does conversion even happen?
And there is a current unproven idea that some starches can cause health problems, basically un-mashed or de-mashed are better for us. Look up <resistance starches> . Seems refrigerating cooked potatoes or pasta makes changes, that explains my de-mash prhaseology. .
Am I good with Corona because it has no gluten, or because it has no dextrins? (by the way, Corona tests Gluten Free, cheapest GF beer on the shelf).
I'm wondering whether it is possible to mash ALL the dextrins out of a batch?