Gluten vs. FODMAP

During the restrictive phase of a low FODMAP diet, wheat intake is reduced. Intake is reduced because wheat is high in fructans, one of the oligosaccharides (a type of carbohydrate). However, it is important to note that this does NOT mean that a strict wheat-free or gluten-free diet is needed if a low FODMAP diet is to be followed.

Despite common misconceptions, gluten itself is not rich in FODMAPs. Gluten is a protein found in wheat, while FODMAPs are carbohydrates found in wheat. Wheat gluten is a flour that is almost pure gluten. It is therefore not gluten-free, but low in FODMAPs. Wheat gluten is added to doughs to give them the consistency and typical taste of bread.

You can also find wheat gluten in our range at the following link.

Remember that everyone's tolerance is different. Always test your tolerance to see what you can eat and consult a nutritionist for help in identifying specific food triggers.