See who reacted to this (24021) - Researchers Seek the Holy Grail of Gluten-Free Bread

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1. Scott Adams
  June 22, 2023
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Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University. His articles, essays, poems, stories and book reviews have appeared in numerous magazines, journals, and websites, including North American Project, Antioch Review, Caliban, Mississippi Review, Slate, and more. He is the author of more than 2,500 articles on celiac disease. His university coursework includes studies in science, scientific methodology, biology, anatomy, physiology, medicine, logic, and advanced research. He previously devised health and medical content for Colgate, Dove, Pfizer, Sharecare, Walgreens, and more. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of numerous books, including "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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High Protein Gluten-free Flour from Crickets?
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So, could high-protein flour made out of crickets change the future of gluten-free foods? A San Francisco Bay Area company is looking to make that possibility a reality.
The company, Bitty Foods, is making flour from slow-roasted crickets that are then milled and combined with tapioca and cassava to make a high-protein flour that is gluten-free. According to the Bitty Foods website, a single cup of cricket flour contains a whopping 28 grams of protein.
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Are Cockroaches the Key to Gluten-free Bread Nirvana?
Celiac.com 03/09/2017 - It's cheaper, more nutritious, and properly delicious. Will gluten-free flour made from cockroaches change the way bread is made?
There's a great article over at Munchies. It's about two scientists from the Federal University of Rio Grande in Brazil, who have developed flour made from ground cockroaches that contains 40 percent more protein than normal wheat flour. Oh, and it happens to be gluten-free. Excited yet? Grossed out?
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Now, rice-flour based gluten-free breads are old hat, but they've long had a reputation for being dry, crumbly, soulless creations that pale in comparison to even the cheapest traditional breads.
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Recent Activity
1. 10 minutes ago - ABP2025 replied to ABP2025's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
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  Guidance on next steps after the lab tests
  
  Got it. Thanks Scott. I'll set up an appointment with a GI after the holidays and get all the celiac disease screening done. Thanks to this amazing forum and to all who have answered my question, I now know what my next steps are.
2. 17 minutes ago - ABP2025 replied to ABP2025's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
  15
  
  Guidance on next steps after the lab tests
  
  Aah it sucks that there's no definitive way to confirm NCGS or celiac. I've found a GI clinic that is covered by my insurance and I'll contact them after the holidays to setup an appointment. I hope to get some sort of clarity with further tests.
3. 24 minutes ago - ABP2025 replied to ABP2025's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
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  Guidance on next steps after the lab tests
  
  Thanks @knitty kitty. I didn't know about thiamine deficiency before you had mentioned it. I'm doing more research into what it is and how I can test for that deficiency. Is Vitamin B1 test the best way to find it? I saw that there is another test: Erythrocyte transketolase activity coefficient (ETKAC) assay to test for thiamine deficiency but I'm not sure...
4. 33 minutes ago - Russ H replied to Pxidis's topic in Gluten-Free Foods, Products, Shopping & Medications
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  Small amounts of gliadin are detectable in some samples of human breast milk but these are at too low a level to cause symptoms. No gliadin has been detected in the beef of grain-fed cattle. https://pmc.ncbi.nlm.nih.gov/articles/PMC5622696/
5. 6 hours ago - knitty kitty replied to Kiwifruit's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
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  Years of testing - no real answers
  
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