The GI of a food is determined by testing on real people, who have to eat the food being tested so that their blood glucose levels can be monitored. It is therefore virtually impossible for the researchers to test the GI of a food that is not normally eaten in that form (e.g. flour on its own, or other uncooked recipe ingredients). Back to top

We use wheat flour that has been milled in the normal way, to give white flour. Whole wheat flour (with bran etc. left in) gives a product with very dark color and somewhat unusual flavor.

Wheat flour is prepared by grinding cleaned wheat grains. Wheat gluten is the principle protein component of wheat flour. Wheat gluten is obtained by hydrating wheat flour and mechanically separating the wheat gluten from the starch and other flour components.

To determine which of our products may be free of wheat, barley, rye and oats (WBRO), and for more specific information about such products, contact the Celiac Sprue Association at (toll free) 877-CSA-4-CSA (877-272-4272), e-mail to celiacs@csaceliacs.org or write to CSA /USA, Inc.; PO Box 31700; Omaha, NE 68131-0700. CSA’s website provides information on Celiac Disease and Dermatitis Herpetiformis and can be accessed at www.csaceliacs.org.

Gluten is a protein found in wheat, rye, barley and foods containing these ingredients or their derivatives. Gluten intolerance (also known as Celiac Disease) is a genetic disorder that affects many Americans. Here is a list of Fantastic Foods wheat gluten-free products.

We do not, however, here is more information about a gluten free diet: http://en.wikipedia.org/wiki/Gluten_free

When wheat flour and water are mixed into a dough, and is thoroughly kneaded under water, the rubbery and extensible mass left over is wet gluten.

Soft winter wheat is a variety of wheat that has a low protein content and low gluten content. It is the type of flour recommended for cakes, biscuits, and quick breads. White Lily flour is lower in protein content because the soft wheat is pure-- not blended with hard wheat. Hard wheat has a much higher protein content and gluten content.

Yes. You can substitute up to 50% whole wheat flour for white flour in the bread recipe that is in your food processor instruction book. So, if your recipe calls for 4 cups all-purpose flour, you can use 2 cups whole-wheat flour plus 2 cups all-purpose.

Giving up your favorite foods is not forever, just until the symptoms subside. You can begin to add back the omitted foods in about three to six months, after the immune system has a chance to rest and rejuvenate. With the alarmingly rapid increase in Immune System Diseases, the stronger we can become, the healthier we'll be.

Rice flour: Rice flour is best in bread and cake, it has a slightly grainy texture. When used in yeast products it doesn't rise well, it makes a good thickener however. The flavor is mild to bland. Here are a couple of different formulas suggested by WFDigest readers: Barley flour is especially good in quick breads, muffins and cookies; it has a mild flavor but a heavier texture compared to wheat. It does not rise well in yeast breads. Use 1/2 to 1 cup for each cup of wheat flour called for.

Around 82% of wheat used by UK flour millers is grown in the UK. Other wheats used in UK grists include North American,German and French.

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this time, we do not offer products suitable for consumers on a gluten- or wheat-free diet. All of our products are produced in facilities that also manufacture wheat-containing products. We cannot guarantee that any products are 100% gluten- or wheat-free. Kellogg's® EggoTM Syrup and Kellogg'sTM Fruit Flavored Snacks are formulated gluten and wheat-free and may be acceptable for consumers on restricted diets.

Durum wheat (e.g. Ebly) is an excellent low calorie food worth including in a healthy diet. It's not possible to calculate its GiP value until its Gi is known (see unlisted foods). You could either only choose foods that are listed, or you could include small amounts of this alternative food and accept that you won't know the GiP value of it - simply make sure you use low fat cooking methods and combine it with a low Gi carb. Back to top

No, our corn production lines are dedicated to corn products only. Wheat Flour tortillas are produced in dedicated lines.

This is done by sifting or bolting the ground material over different size mesh screens or bolting silk. The white flour, being the finest particle size, is sifted through the finest mesh, the cereal the next largest, and bran being the largest will be sifted out last in the largest screen.

You will not be able to “fortify” homemade baby cereals the way commercial cereals are fortified. There are many things you may add to the cereals that will give an “iron boost” such as formula, breast milk, wheat germ, and brewer's yeast. Once you have introduced fruits and veggies along with the cereals, you will get Vitamin C which helps to aid in the absorption of iron.

Yes! We have an awesome selection of gluten free, wheat free items. Look for the that will tell you the item is gluten free.

We do have one wheat-free mix that uses spelt flour. Spelt flour does contain a form of gluten, so it is not suitable for celiacs, but many who are sensitive to wheat find they can tolerate spelt well. Wheat-free pancake and waffle mix.

All-purpose flour is made from a blend of high-gluten hard wheat and low-gluten soft wheat and contains 10-11% protein. It is used for a wide variety of recipes, from breads to cookies and cakes. All-purpose flour comes in 2 basic forms: Bleached and unbleached, which can be used interchangeably. Cake or pastry flour is fine-textured soft wheat flour with a high starch content. It makes very tender cakes and pastry.

To find photos not shown on Zack Wheat's Web site, please visit one of a number of on-line image banks. A suggested site is: Corbis Images.

I witnessed a transformer explosion and fire on a high power tower today. It was also about 10 degrees F. Is there a cause and effect relationship between extreme and transformer malfunction? thanks, Paul I have started monitoring the Harmonics content on one of our sites main feeders. We have a 40% 3rd harmonic, 20% 5th harmonic, less than 10% 7th harmonic and a small 9th and 11th harmonic.

Zoe’s Bars and Granolas are wheat free, but they contain oats so they are not gluten free. Zoe’s O’s contain wheat.

Yes, we have alternatives to many familiar foods for people on specialty diets, people with food allergies, and people who need to change their diet for medical reasons. No, but if you are a member of the Co-op, you can pre-order items by the case for a discount off the shelf price. The Produce Dept. sometimes has cases they can sell. Just ask them. But you still need to be a member to get the discount.

GI and DietGI stands for glycemic index. It is a ranking system for carbohydrates, based on their effect on blood sugar. The more quickly a carbohydrate breaks down, the higher its glycemic index. Foods are rated on a scale of 0 to 100. Foods with a GI of less than 55 break down slowly. Foods with a GI between 56 and 69 break down at a moderate rate. Foods with a GI of greater than 70 break down very quickly.