Cause if its gluten-free, how can the wheat still be whole?
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Whole wheat = only wheat was used, no other kind of grain. Multi-cereal / multi-grain would be the opposite of that.
Gluten free = they removed all gluten from the wheat before baking.
Hope I’m making it clear enough. I’m not 100% up to speed on food labeling outside Czech Republic.
researchers showed that it’s possible to render wheat technically gluten-free when it undergoes a slow lacto-fermentation with specific lacto-bacilli and fungi. The wheat started out life with a normal 75,000 ppm (parts per million) of gluten, but after the sourdough fermentation process, gluten levels were only 12 ppm. under the gluten-free labeling laws, anything under 20 ppm is considered gluten free.
https://wholegrainscouncil.org/blog/2014/08/gluten-free-wheat-qa-details-intriguing-research
basically they ferment the gluten out of yhe grain without destroying any of it making it a gluten free whole grain.
It’s gotta be whole grain not whole wheat. There’s not way it’s whole wheat without gluten. But whole grain is Gucci.
Source: Gluten free 12 years and counting.
It can be “whole grain” and gluten free because there are many grains that aren’t wheat rye or barley. Did you read the pkg correctly? Or just a quick glance?
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