What is gluten? It is a type of protein in most grains like barley, wheat and rye occurs. Most types of bread, for example, contain gluten. There are several grains that have gluten, including corn, wild rice, quinoa, oats, millet and amaranth.
The most common type of gluten in the American diet comes from wheat flour met. A large percentage of gluten is removed from wheat flour, if desired, but not all, no matter what you do. This is particularly importantFor example, because many Americans today are increasingly developing allergies to gluten, including one called very serious digestive disorder celiac disease. Gluten-free diet are always praised for their benefit by children with autism, for example.
What does gluten-free bread?
Assuming that you can have gluten and are not allergic, but it is very nutritious. It 'very rich in protein and very good for you, giving him food and rubbery consistency. It also keeps the gasare released during fermentation, when the bread is done (during the growth process), so it will be light and fluffy, baked until it is. Because it is very elastic, helps maintain its shape so that the loaves are formed and in fact is not just a sticky lump.
Grain products are used in many different forms and are very versatile, and the gluten in flour is what helps make it so. For example, the flour with other ingredients to make piecrust, other species are mixedLike pasta, and so on. This would be very difficult if not impossible, were it not for the binding effects of gluten.
Gluten is also very absorbent, which is (for example, to soak up sauce with a piece of bread on a plate), it is useful in bread. And because the gluten is so absorbent, it can be a special "meat substitute" for those who used a vegetarian diet.
Adding more gluten-free bread
The bread machine is to popularize your bread, and specializedBread with added extras gluten meal came on the market in order to produce safe with a high gluten-free bread, which makes it difficult, softer and generally just a better bread.
Note that, because most of his all-purpose flour gluten has been removed, is not suitable to be used for bread or bread-making machine. However, whole-wheat flour has nothing on its gluten for bread making. In general, you need a lot of gluten to make a good,hard bread, soft bread that tastes good and is well maintained.
For gluten allergies: What is a gluten allergy treated?
Although adding more bread gluten can be a good thing when you make bread, if you have an allergy to gluten, you must do exactly the opposite. And unfortunately, because gluten is in so many things these days, can be very difficult to cope with an allergy to gluten. The simple fact is, if you are diagnosed with celiac disease, or if you have a child,for example, which is sensitive to wheat gluten and other ways, and is expected to retire from the diet would be helpful, this is something to be avoided, must go to you.
Your mission, if you want to avoid gluten is simply to avoid all products with wheat in them, like the grains of rye and barley. It 'unfortunate that we must avoid these grains for the rest of your life, because celiac disease does not go away. It can be controlled, however, when you consume to avoid these grains.
Theused to be much more difficult, a diet free of gluten, as it is these days to follow, because so many people has celiac disease, or think it's a good idea to avoid gluten in their diet for other reasons (for example, z. like when a child suffers from autism).
Fortunately, manufacturers have seen the benefits in offering gluten-free cereals, bread and other products normally made from wheat, barley and rye. For this reason, you have much more choice these days, whenonly a few years ago, when you need to avoid gluten.