Along the course of research for building a good mostly gluten-free beer (or totally gluten-free if possible), I had a short exchange with someone at Northern Brewer and he mentioned that he read somewhere that malted grains that are high in the 300-500° lovibond range have largely denatured glutens. I’ve tried scouring the web for that information and only found some references to it in an e-book on Google Books
Is this the case and is it reasonably safe to use smaller amounts of dark chocolate, coffee and even black malts (>=300°L) for folks who may have issues with gluten? Of course persons with extreme issues with gluten (i.e. cannot tolerate it at all on any level) would probably still have issues, even if using the same grain mill that’s crushed non-gluten-free grain.
I’m just curious if there’s anyone out there who knows more about this and would be able to definitively say one way or the other on this subject.
Additionally, I’ve started using Clarity-Ferm WLN4000 from White Labs and have heard that compound is supposed to help break down glutens down to more tolerable parts-per-million levels. Anyone seen any reports or evidence surrounding its use and reducing gluten levels to more tolerable consumption levels?