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Denature Gluten with Heat
Will high heat such as a deep fryer render gluten safe?
The quick answer is "no". Here's why. Heat can easily denature or unravel some of the 3D structure of the gluten protein. Your digestive process does that too. The problem is the small peptide chains that trigger the immune response. Those won't be changed by the heat. These have to be altered by chemical means, something your anti-bodies try to do with only limited success. So if you eat french fries that have been deep fried with battered shrimp, you will get some gluten contamination whether it was cooked at 500 degrees or not. Sorry about that. I don't make the rules. I just tell you what they are.
The quick answer is "no". Here's why. Heat can easily denature or unravel some of the 3D structure of the gluten protein. Your digestive process does that too. The problem is the small peptide chains that trigger the immune response. Those won't be changed by the heat. These have to be altered by chemical means, something your anti-bodies try to do with only limited success. So if you eat french fries that have been deep fried with battered shrimp, you will get some gluten contamination whether it was cooked at 500 degrees or not. Sorry about that. I don't make the rules. I just tell you what they are.
