I'm new here and am wondering if anyone can throw some light on the following conundrum.
I suffer from severe NCGI - with all the usual digestive problems and fatigue occuring when I am "glutened" - and have been following a gluten free diet for about a year now.
However, although I cannot eat the usual gluten containing foods such as bread, pies, cakes, breakfast cereals, etc - strangely I CAN eat large servings of ready-made supermarket trifle (which contains a sponge made from wheat flour) without any adverse effects whatsoever.
I'm very happy about this as I love trifle, but I'm curious as to why trifle should be the exception to the rule.
According to the ingredients list, the wheat flour used in the trifle is enriched with Calcium Carbonate, Iron, Niacin & Thiamin.
So, I'm wondering if the enrichment process in some way nullifies the gluten in the flour, or if there is some other explanation for my ability to tolerate the gluten.
Does anyone else who is coeliac or NCGI have a similar happy experience with trifle or indeed any other gluten containing food? I'd love to know.