Читать книгу Easy Gluten Free Cooking: Over 130 recipes plus nutrition and lifestyle advice for gluten - Rita Greer - Страница 13

Legally, manufacturers can label food ‘gluten-free’ even if it contains a little gluten (UK). This depressing state of affairs is due to an old ruling by the World Health Organization(WHO). Other countries, such as Germany and France, have a more honest 100-per-cent gluten-free standard. The ingredient at the centre of the scandal is wheat starch. This is wheat from which most – but not all – gluten has been processed out with most of its other nutrients. Because it is a waste product it is cheap, and it is the most widely used flour for commercial gluten-free baking. The majority of people who eat it have no idea that it is not truly gluten-free and nor do the people who prescribe it for ‘gluten-free’ diets.

Rest assured, all the recipes in this book are at the higher 100 per cent gluten-free (of wheat, rye, barley and oats). Wheat starch is not used at all.