I didn't note the brand but somewhere along the line of looking up
Italian flours after your first post I encountered a claim of an Italian
pasta brand that said it was made of at least 70% Italian semolina.
Semolina is made from Durum wheat which has low gluten content... which
is good up to a point. See this Wiki link
<http://en.wikipedia.org/wiki/Durum> which says:
-----------------------------------------------------------------
Durum wheat is used extensively in breadmaking. However, it is unusual
in that, despite very high protein content, it is low in desirable
gluten needed to form a glutinous web necessary for bread to rise. As a
result, although 100 percent durum wheat breads do exist, such as
pagnotte di Enna or "rimacinato" bread from Sicily, as well as others,
in most instances bread doughs contain only a portion of durum wheat and
are supplemented substantially with commercial white flours, often those
higher in gluten necessary to offset the poor gluten contribution of
durum flour. When durum flour is used as the sole flour in bread,
substantial additions of isolated wheat gluten are necessary for rising
to occur. Without it, 100 percent durum wheat breads are often heavy,
with very close grain, and will split easily when risen for baking.
Also...
Commercially produced dry pasta, or pasta secca, is made almost
exclusively from durum semolina. Certain home made fresh pastas (pasta
fresca), such as orecchiette, cavatelli, and malloreddus, also use durum
wheat, while others, such as tagliatelle, use only soft wheat, often
"00," or a combination of soft and hard wheats.
---------------------------------------------------------------
Chuck Norcutt
On 5/20/2015 3:54 PM, Tina Manley wrote:
Yes! Pasta and pizza made with the flour I get from Italy - Antico Molino
Napoli, Antimo Caputo, The Chef's Flour - are fine and cause no reactions.
I don't know about purchased Italian pasta but I assume if it's made from
Italian flour it should be fine.
Tina
On Wed, May 20, 2015 at 3:34 PM, Moose <olymoose@xxxxxxxxx> wrote:
My daughter in law has fairly severe reactions to US wheat products,
gastric distress and others.
She had heard something similar to what you found about Italian wheat
about French baked products. She got her 30th birthday wish, eating a whole
baguette while picnicking below the Eiffel Tower - without problem.
Does it apply to Italian made pasta?
Awned Moose
On 5/20/2015 11:01 AM, Tina Manley wrote:
PESO:
After months of experimentation and elimination diets, I have finally
determined that it is not gluten that is causing my arthritis. It is USA
wheat. When I make bread from Italian flour (ordered from Amazon), it
does
not cause arthritis pain or weight gain. As soon as I eat any wheat from
the USA, the pain returns. I am so happy to be able to bake real bread
again. The 00 flour from Italy is wonderful for pasta and pizza, too.
Here is part of my lunch today:
http://www.pbase.com/tinamanley/image/160127330
Hit the back arrow to find out how it got to that point!
C&C greatly appreciated.
Tina
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