The gluten-free wheat product I'm referring to is currently residing in my freezer, patiently waiting to be defrosted and baked in my gluten-free toaster oven. My family knows; wheat is never allowed in that toaster oven.
Or perhaps, tomorrow. Whatever day I'm in the mood for a Schar brand gluten-free croissant with hazelnut cream. (Today).
Here's what Pam said, "The FDA does allow wheat starch to be used in gluten free foods if the final product does not have more than 20 ppm gluten. Yes, the Schar product is safe and good to eat. Thanks for checking". Isn't she sweet? We heated these babies right up.
The gf Schar wheat croissant, left, while made out of wheat, still looks nothing like the regular croissant, above. Or like the picture on the bag of the Schar product. And if you look on the Schar website the picture looks exactly like the regular croissant so they must have a weird setting on their camera called "flaky".
When you take out the gluten, you take out the glue that holds everything together and the part that gives it that nice flaky crust. Not to be a downer but we need to keep it real, folks. They tasted pretty good, were still quite dense, and didn't fool me. Everyone liked them at my house, because they are basically filled with Nutella. I'm glad companies are making these products, and I'm glad I don't have to rely on them too much.
If I save up, I might be able to buy another bag someday.