Is Wheat Flour Gluten Free?

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On November 12, 2024
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Is Wheat Flour Gluten Free?

Wheat flour is not gluten-free, as wheat naturally contains gluten proteins. Individuals with celiac disease or gluten sensitivity should avoid wheat flour and opt for gluten-free alternatives such as rice flour, almond flour, or coconut flour.

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Health Information
Benefits of Wheat Flour

Rich in fiber, which aids digestion and promotes gut health

Good source of complex carbohydrates for sustained energy

Contains essential B vitamins, including thiamin, riboflavin, niacin, and folate

Provides minerals such as iron, magnesium, and zinc

Contains antioxidants, particularly in whole wheat flour

May help in weight management due to its fiber content and ability to promote satiety

Can contribute to heart health by potentially lowering cholesterol levels

Provides protein, which is essential for muscle building and repair

Contains selenium, which supports thyroid function and immune system

May help regulate blood sugar levels due to its lower glycemic index compared to refined flours

Whole wheat flour contains phytochemicals that may have anti-inflammatory properties

Can contribute to overall nutrient intake as part of a balanced diet

May reduce the risk of certain chronic diseases when consumed as part of a healthy lifestyleNote that these benefits are most pronounced in whole wheat flour, as refined wheat flour loses some nutrients during processing. Additionally, individuals with gluten sensitivities or celiac disease should avoid wheat flour.

Who should avoid Wheat Flour

People with celiac disease

Individuals with non-celiac gluten sensitivity

Those with wheat allergy

People following a gluten-free diet for other health reasons

Individuals with irritable bowel syndrome (IBS) who are sensitive to wheat

Those with wheat intolerance

People with dermatitis herpetiformis (a skin condition associated with gluten sensitivity)

Individuals following a low FODMAP diet

Those with certain autoimmune disorders who find wheat exacerbates their symptoms

People with gluten ataxia (a neurological condition triggered by gluten)

Individuals trying to manage inflammation through diet (as wheat can be pro-inflammatory for some)

Those following specific diets that exclude grains or carbohydrates (e.g., paleo, keto)Remember, it’s always best to consult with a healthcare professional or registered dietitian before making significant changes to your diet.

Explore gluten management solutions like Tolerase® G.

What is Tolerase® G?

A new Approach for People with Gluten Sensitivity:
Explore the Science and Benefits of Tolerase® G.

 

Relief from Gluten Sensitivity

In the fight against gluten, there is a unique supplement that stands out: Little Helpers anti-gluten pills with 100% Tolerase® G.

This specific enzyme, Tolerase® G, a patented endopeptidase specific for proline, was developed by  Royal DSM  and has been scientifically proven to be effective in breaking down gluten residues​ ( 1) ​. Furthermore, research has shown that Aspergillus niger prolyl endoprotease (AN-PEP), an enzyme closely related to Tolerase® G, can break down gluten so effectively that it barely reaches the duodenum, potentially eliminating gluten toxicity​ ( 2) ( ​​3 ) ​.

On this page we explain why we are so enthusiastic about this supplement, supported by scientific research.

What is Gluten?

Gluten is a group of proteins found primarily in grains such as wheat, barley, and rye. These complex proteins give shape, strength, and texture to bread and other grain products. However, gluten is difficult to digest because it is rich in proline, a non-essential amino acid. This is why about 13% of the world’s population is sensitive to gluten in their diet​ (1)​.

How Tolerase® G Works

It is important to note that Tolerase G is designed to have optimal activity in the difficult conditions of the stomach. Its effectiveness on the digestion of gluten in the stomach and duodenum has been scientifically proven ( 1 ).

Studies have shown that a newly identified prolyl endoprotease derived from Aspergillus niger can effectively break down gluten proteins. This enzyme works optimally at a pH of 4–5, remains stable at pH 2, and is completely resistant to digestion by pepsin ( 2 ). Furthermore, research has shown that Aspergillus niger prolyl endoprotease (AN-PEP) accelerates the breakdown of gluten in the stomach so much that very little gluten reaches the duodenum ( 3 ). This suggests that co-administration of AN-PEP with a meal containing gluten could potentially eliminate gluten toxicity, allowing people to (occasionally) abandon their strict gluten-free diet ( 3 ).

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Little Helpers & Tolerase® G: Stronger Together in the Fight against Gluten.

At Little Helpers we are proud of our unique partnership with the producer of Tolerase® G  DSM . Together we have spent 2.5 years of research and worked tirelessly to develop and perfect our gluten digestion pill, which contains 100% Tolerase® G.

Our shared commitment to quality and effectiveness has resulted in a product that is unmatched in the market. We have chosen to manufacture locally in Europe to ensure the highest quality standards and control.

Our pill has proven to be many times more effective than our competitors, and we offer it at the best price. We are convinced that our pill can make a difference for people who struggle with gluten sensitivity. That is why we encourage everyone to try it and experience the benefits for themselves!

The Only Effective Anti-Gluten Pills

Little Helpers Anti-Gluten Pills contain 100% Tolerase® G. Tolerase® G is the only enzyme on the market that has been scientifically proven to be effective enough to break down gluten in the stomach to the point where the body no longer reacts to it.

Gluten Free Alternatives
Here are five gluten-free alternatives to wheat flour, along with brief descriptions:
Almond Flour:Made from ground blanched almonds, this flour is high in protein and healthy fats. It has a slightly sweet, nutty flavor and works well in baked goods, giving them a moist texture.
Rice Flour:Available in both white and brown varieties, rice flour is mild in flavor and versatile. It's often used in gluten-free baking mixes and works well for thickening sauces and making crispy coatings.
Coconut Flour:Produced from dried, ground coconut meat, this flour is high in fiber and protein. It has a slightly sweet taste and absorbs a lot of liquid, making it ideal for dense, moist baked goods.
Buckwheat Flour:Despite its name, buckwheat is not related to wheat and is gluten-free. It has a strong, nutty flavor and is rich in nutrients. It's commonly used in pancakes, noodles, and traditional dishes like Russian blini.
Chickpea Flour:Also known as garbanzo bean flour, this alternative is high in protein and fiber. It has a slightly beany flavor and is often used in Mediterranean and Middle Eastern cuisines for flatbreads, fritters, and as a batter for fried foods.

Frequently Asked Questions

Does all wheat flour have gluten?
Yes, all wheat flour contains gluten. Gluten is a protein naturally present in wheat grains. Even whole wheat flour and other wheat-derived flours contain gluten. For those with gluten sensitivities or celiac disease, alternative gluten-free flours must be used.
What flour has no gluten?
Rice flour is naturally gluten-free. Almond flour, made from ground almonds, is another gluten-free option. Coconut flour, derived from dried coconut meat, is also free from gluten. Corn flour, produced by grinding dried corn kernels, is a popular gluten-free alternative as well.
Can celiacs eat wheat flour?
No, celiacs cannot eat wheat flour. Celiac disease is an autoimmune disorder triggered by gluten, a protein found in wheat, barley, and rye. Consuming wheat flour can cause serious damage to the small intestine in people with celiac disease. Celiacs must follow a strict gluten-free diet, avoiding all products containing wheat flour and other gluten-containing grains.
Is 100% wheat gluten free?
No, 100% wheat is not gluten-free. Wheat naturally contains gluten, which is a protein found in wheat, barley, and rye. Gluten is what gives bread its chewy texture and helps it rise during baking. For those with celiac disease or gluten sensitivity, wheat and other gluten-containing grains must be completely avoided.

Our Expert

Drs. Ilse van Asperen

Is an Orthomolecular Therapist, Nutritional Coach & Professional Editor
Drs. Ilse van Asperen is a medical doctor specialising in orthomolecular therapy and nutritional coaching. With a background in public and clinical health research and management, she focuses on addressing the root causes of health issues through diet, gut health, and stress reduction. As a professional editor for Little Helpers, she reviews all gluten-free content to ensure accuracy, safety, and scientific credibility. More about me

Our Sources

The information on this page is based on reputable health and nutrition organisations, ensuring accuracy and reliability for anyone following a gluten-free diet. For further details, see the sources below.

Sources

  1. National Institutes of Health (NIH)

  2. Coeliac UK

  3. Harvard T.H. Chan School of Public Health

  4. Mayo Clinic

  5. World Health Organization (WHO)

  6. Celiac Disease Foundation

Experiences of our customers

Disclaimer: We do our best to provide accurate gluten information, but errors can happen. If you spot a mistake or have concerns, please contact us so we can make it right.