Wheat from the chaff

Just because a product is naturally free of gluten doesn't necessarily mean it's safe for coeliac sufferers.

- BY JENNIFER BOWDEN

QUESTION:

As a coeliac, I'm looking at buying lupin-containing foods, which most online searches say contains no gluten. However, Christchurch-based Gerry's Bakeries says on its website its Lupin Power Flakes product contains gluten, even though lupin is gluten-free.

ANSWER:

Lupin is a legume available in several forms, including whole beans, kernels, bran and flour. These ingredients can be used in baked goods, cereals, sauces, desserts and confectionery. Although it is not yet widely used in New Zealand foods, it may become more common because lupin flour is naturally high in fibre and protein, and is gluten-free.

Indeed, lupin has a distinctly different nutritional profile to other legumes, being low in starch. Studies suggest it supports satiety, improves blood pressure and may improve cholesterol markers and blood sugar control, although more research is needed.

So, why would lupin flakes be listed as containing gluten? First, it's helpful to distinguish between gluten and allergens. Lupin is closely related to peanuts and soybeans; it is considered an allergen particularly because people with a peanut allergy may also react to it.

For this reason, local food manufacturers must declare lupin on food labels, just as they must declare other major allergens such as wheat, egg, milk, fish and peanuts.