Durum wheat

Durum wheat is notable for gluten, FODMAPs, oligosaccharides and oxalates. Clear on histamine, tyramine, salicylate, sucrose, lactose, sorbitol, fructose and nickel.

Yes — durum wheat is high in gluten. Durum is the wheat chosen precisely FOR its gluten: the protein network is what holds a strand of spaghetti together in boiling water. A pasta that cooks without falling apart is a pasta with strong gluten, which makes durum the last wheat anyone would breed the gluten out of.

Durum wheat contains only low levels of FODMAPs. Durum wheat has a measured figure through the food it becomes: couscous is durum semolina, and it came out highest of the 55 grain products surveyed at 1.12 g of fructan per portion as eaten. The grain itself was not measured separately, so what is known here is what the semolina does.

Durum wheat contains only low levels of oligosaccharides. Durum is a wheat and carries wheat fructans, but it is milled into semolina and made into pasta - cooked in abundant water that is then poured away. The species is not what lowers it; the cooking method is.

Durum wheat contains only low levels of oxalates. Durum wheat reaches the kitchen as semolina, and semolina is the endosperm with the bran milled out — the bran being the fraction that carried the oxalate. A wholemeal durum flour is a different answer from the semolina that makes pasta, and the pasta is what most of this grain becomes. Amounts vary by brand and recipe, so always check the label of the exact product.