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is jau gluten free
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Nutrition
Question #24551
33 days ago
77

is jau gluten free - #24551

Dylan

I am really confused about whether jau is gluten free or not. I started looking into gluten free options because my friend was told she has gluten intolerance, and she mentioned jau as a possible option for her diet. I've never tried jau before, but I’ve heard it has some health benefits and is kind of unique. Last week, I bought some jau flour thinking it could be a great alternative for making rotis, but now I'm second-guessing myself! 🤔 I read somewhere that jau is actually a kind of barley, but then I saw another post saying it's processed in a way that eliminates gluten? Like, is jau gluten free or just a little? I kinda need to know because I can’t risk making my friend sick. Have you guys used jau for recipes? Do you think it’s safe for gluten-free cooking or should I stick to other options? Any tips on how to cook with jau would also help! Thanks!

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Doctors’ responses

Jau, or barley, isn't gluten free, which might be surprising given that it's often mistaken as a safe option for those with gluten intolerance. Barley contains a type of gluten called hordein, which is similar to the gluten found in wheat. So, it's not suitable for anyone with celiac disease or gluten sensitivity. I'd advise against using jau flour for your friend's gluten-free diet—even if you've read about processes that somehow disable gluten—because those are not reliably effective. It's easy to see how these misunderstandings happen, especially when grains are processed into flour or alternate forms, momentarily making them seem like a safe alternative. For true gluten-free cooking, safe bets are typically flours made from rice, millet, quinoa, or almond, which provide a lot of versatility, and wouldn't risk adverse reactions. If you’re experimenting with new recipes for your friend, try introducing rajgira (amaranth) flour or kuttu (buckwheat) flour. These are gluten-free and common in traditional Indian cooking. They're nutritious and can be used to make rotis too. When cooking with jau, for those who aren't gluten-intolerant, soaking the grain overnight can enhance digestibility. Then, boil until soft, and use it as a base for salads or a replacement for rice in some dishes. But again, for someone who needs to avoid gluten, steer clear from this grain entirely. Some may think modifying or mixing flours could make them gluten-free, but this is mistaken. Precision's crucial here, especially for health concerns, so ensuring your ingredients are genuinely free from gluten contaminants is essential. Always double-check labels and research where you procure your flours to keep gluten-sensitive individuals safe.
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