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im not sure about ur question, but i noticed u said that Kamut, rye and barley were on ur list of grains to avoid. why is this? and why would it be ok if sprouted and not as a grain?
That’s funny, I was told the opposite about wheatberries, Brian Clement said no they do not…the sprouts are gluten free. I asked him this question about sprouted spring wheat/wheatberries and he said that wheatberries do not contain gluten. I will relisten to our tape from that evening, but I’m sure that is what I was told.
Hmmm.. interesting. Perhaps i misunderstood the information i was given about wheatberries? Always a possibility! :P
Magdi – i try to avoid gluten. Kamut, rye and barley (and many others) all contain it. From what i understand about wheat – the gluten is not formed/utilized by the plant whilst in its grassy state. If this is true of other grains – then i just found a whole new realm of recipes! lol…
I’m pretty sure that the berries would contain gluten, as the berry contains all of the structural protien components of wheat…I also googled it and read that the berry has a low gluten content. So, it may be safer and more digestible unless you have celiac or are gluten intolerent.