Paul Hiscoe

We’re currently working on this area. We’ve just come back from Australia where we have acquired a sample claiming to be 100% Gluten flour (even though it is only 89% Protean).


Initial tests show that we are able to estimate the overall level of protean in a variety of wheat flours. Flours claiming to be gluten free¬† are, of course, not made from wheat. We’re going to try adding them into the collection and see if we can build a model to distinguish. Any scientific input on this most welcome.