Pandesal ingredient concern
I have been baking this Filipino dinner-type roll for many years with great results. I usually give them away or trade them with friends and family.
In the times we live in now, I am slightly concerned, regarding one particular ingredient I have always added to the dough. This is Vital Wheat Gluten (VWG).
I am concerned mainly because many people have consumed them and or given them to others. My thought is that they might get eaten by people that have an intolerance to gluten. But, then I thought that the rolls without the VWG still have gluten from the flour.
Should I be overly concerned, or just mildly concerned?
I figured that those with this issue would most likely refrain from consuming them anyway.