The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Low gliadin wheat source

duanef61's picture

Low gliadin wheat source

I am chasing down and researching a food allergy to something I was unaware of until recently -- gliadin in wheat.

I've heard about gluten and do not have issues with it, but a recent IgG blood test revealed that gliadin is very reactionary/inflammatory to my body.

My research indicates that gliadin levels increased due to hybridization in the 1960/70's to increase yields/acre.  Not clear if spelt, generally described as "ancient wheat", has low gliadin levels.  That said, does you have or know of any wheat flour producers/sources that sell essentially pre-1960's strains of wheat and/or heirloom/non-hybridized wheat flour?

Danni3ll3's picture

I ordered grains from Daybreak Mill and one of the things I ordered was Selkirk Hard Spring Wheat. It is a variety that originated before 1950. Here is the link to their page about this variety.

Hope this helps!

duanef61's picture

Appreciate your comments concerning my gliadin question/research !!!

dabrownman's picture

varieties are the same.  Hard spring white wheat is what they make High Gluten flour from - not because it has more protein but because it is very high amounts of the two proteins that bond make gluten of which you have a problem with.

Rye breads might be another option for you since it is very low in these two proteins and then there are the low gluten grains and  gluten free ones too.

duanef61's picture

Appreciate your comments concerning my gliadin question/research !!!

clazar123's picture

Sometimes prolamines are the problem and why gluten sensitive continue to react on GF diets. And all grain seems to have some form of prolamine so drill down a bit more on what you react to and make sure your sources are credible.

A difficult problem to diagnose and a major lifestyle change. 


Interesting article:



duanef61's picture

Appreciate your comments concerning my gliadin question/research !!!

bikeprof's picture

gluten, which you say you have no issues with, is a combination of glutenin and gliadin.  But the proportions of glutenin to gliadin do vary...and as they do, so do the performance characteristics of dough (you need a sufficient amount of gliadin if you want decent gluten formation and all the things that come with that- like good gas retention, and a balance of elasticity and extensibility).

while rye bread relies on pentosans for retaining gas (and those inhibit gluten formation), it does contain gliadin.

if you want to avoid modern wheats...then emmer and einkorn are the most ancient in the lineage that are available (and increasingly popular), but gliadin is there too.

lots of confusing information out there on what does what...I hope you can get it sorted out


Norcalbaker's picture

I am and have been gluten free for nearly 10 years because the doctors think I have celiacs disease. I also have a confirmed wheat allergy. I've done a lot of research on gluten over the years as Ive tried to figure out how to feed myself, and learn how to indulge my near obsession with baking without making myself sick.

I am not a doctor, and I'm not advocating you ingest any gluten. But I though I'd pass on some information I learned about modern and ancient wheat varieties and gluten.  

After accidentally ingesting a product made with enikorn I was shocked that I did not become ill. So I researched einkorn and found many people with wheat allergies and wheat sensitivity can eat it without adverse effects.

People with wheat allergies react to the gliadin.  Einkorn has a higher ratio of Gliadin to Glutenin.  Yet, people with wheat allergies can eat einkorn without adverse effects.

More research is needed to fully understand why it doesn't trigger an allergic  response.  What scientists do know is:

1. Einkorn is one of the oldest grains

2. Einkorn has not been cross-bred with goat grasses like modern cultivars.

3. Goat grasses have the D genome.  That IgG test they performed ( the ELISA test) detects and measured the D genome antigen.

4. Modern wheat is a hexoplid, meaning the cell nuclei contains 6 copies of its 7 chromosomes, for a total of 42 chromosomes. Its has three Genomes A, B, & D.

5. Einkorn is a dipolid, so it has 2 copies of its 7 chromosome, for a total of 14 chromosomes. And einkorn does not have the D genome. Einkorn only has the A genome.

6. I've read that enikorn never failed an ELISA test.  The implication is that einkorn's A genome does not tigger an immune response. However, I don't know if that's a reasonable deduction. I don't know if the D genome is the exclusive allergy trigger, or whether it's the convenient and obvious antigen to target.  I do know the ELISA test is a universal antibody detection test.  It's used detect and measure antibodies for everything from infectious diseases to food allergens.

7. Wheats contain two starches: amylose and amylopectin. Amylopectin is quickly released; causes the blood sugar levels to spike.  Amylose is very slow to release, allowing for slower digestion. Einkorn overall has less amylose and amylopectin, but it has a ratio of amylose to amylopectin. So einkorn is digestEd differently in the body.