Fried wheat products still not gluten-free, warns Canadian Celiac Association

Toronto – The myth that frying wheat products makes them gluten-free is endangering people with Celiac disease, said the Canadian Celiac Association in a news release.

The association said it was concerned after numerous chefs reported being told that frying something made with wheat changes the protein so that it is safe for someone with Celiac disease.

People often liken the frying process to cooking an egg, the CCA said. In the case of an egg, frying it changes the colour and structure of the egg. While heating gluten in a fryer does change the structure of the gluten protein, it does not make it safe for someone with Celiac disease.

“The protein must be completely broken into tiny pieces to make it safe for someone with Celiac disease,” said Sue Newell of the CCA. “There are no chemical processes that have been confirmed to do that for gluten in food.”

The association acknowledged there is some debate about the exact temperature for this complete breakdown, with a suggestion that heating the food to 315 C (600 F) for 30 minutes may be sufficient; however, at that point the food is totally inedible.

The association recommends that people with Celiac disease and gluten sensitivities avoid any food cooked in oil that has also been used for wheat-based products.

For more information, visit www.celiac.ca.