if you make your own bread and allow the yeast to do its job you may find you have no issues.
the gluten is supposedly acted on by the yeast
I have heard that modern cut loafs are not produced (by necessity shape ,consistency, speed of production) in the traditional way and the yeast has not finished doing its job before it gets cooked hence more gluten and more active yeast in the finished product. (i guess dead yeast)
and some bread rolls etc are aerated rather than the natural yeast producing CO2 to make em rise.
bloke at work has no issue with home made and some bakers bread but any mass produced in a placcy bag or indeed burger bar stuff just sets him right off.
any bakers in here...have always wonderd if his appraisal of the situation is true.
the only things i'm allergic to are nettles....they bring me out in a rash.....thus i have no idea what i'm talking about...but he seems to.
Dave
The Greater Knapweed near the Mugwort by the Buckthorn tree is dying
I should qualify that shouldn't I otherwise it looks like i'm taking the P
everyone is allergic to nettles i.e the sting
i once used some St Ives swiss formula nettle extract shampoo round some ladies abode......you make do when needs must ...turned me into the elephant man for a week, i was 1 big red blotch
Dave
The Greater Knapweed near the Mugwort by the Buckthorn tree is dying