Weinstein means natural tartaric acid which is a by-product of making wine, sparkling wine (& champagne) and prosecco, in form of a salt.

It's used in organic baking powder (instead of phosphates)... but as I said, you can always use normal baking powder.

I find organic products just more digestible... and try to only buy them.

Apropos: no gluten hunger here.

I bet that if you made a bread, let the dough rest for at least 6 hrs (better overnight), that you could eat it without having too much difficulty because all the things that also likely make you feel bad (FODMAPs / ATIs) would be removed from the dough by the yeasts by the time you finally bake it.

Sorry, Germany = bread nation, so we make the "bread test" for presumed gluten sensitivity here. (No joke!)

Often it's not gluten as such that causes the problems but FODMAPs (certain sugars, like fructose, lactose), or ATIs (certain proteins in grains containing gluten), which can't be really absorbed by the small intestine, wander into the bowel where they're fermented, and so cause... problems.

Sorry for the potential TMI, but about every American (and a good portion Canadians) I've met so far stated that problem. It's just not as common here in Europe, or at least the part in Europe I live in... and so I researched a bit.

As long as you're not officially diagnosed with celiacs, wheat allergy, non-carbolic-disease-non-wheat-allergy-wheat-sensitivity, and the like, gluten might not be the bad guy (or at least not alone).

(If yes, consider me shut up. And I'd understand why you wouldn't dare the "bread test", either.)

But maybe - if you love bread, pasta, etc., like me, and feel sad you can't eat them anymore - you could have your doctor do the necessary tests - if they didn't do it already. (Or use gluten-free alternatives, which you probably do already, though.)

Lecture out.