[Edge]

I wanted to make a complete bulking pasta which includes roughly a 1:1 ratio of protein to carbs. I was gonna combine atkins flour for protein and whole wheat flour for carbs but the main source of protein in the atkins flour is wheat gluten. I know wheat products arent good for BV so does wheat gluten follow suit?

[Edge]

Originally Posted by Edge

I wanted to make a complete bulking pasta which includes roughly a 1:1 ratio of protein to carbs. I was gonna combine atkins flour for protein and whole wheat flour for carbs but the main source of protein in the atkins flour is wheat gluten. I know wheat products arent good for BV so does wheat gluten follow suit?

BUMP

[200wannabe]

Is the atkins flour a complete protien? , perhaps throw in some tuna with the wholemeal pasta? few sliced peppers and some tomatoe or pesto for a little flavour...
Just my take, ask around.

[Edge]

Originally Posted by 200wannabe

Is the atkins flour a complete protien? , perhaps throw in some tuna with the wholemeal pasta? few sliced peppers and some tomatoe or pesto for a little flavour...
Just my take, ask around.

Thats what my question is. Is gluten a good bioavailability.