It is easy to make bread from scratch, but it can be a challenge to avoid gluten. Gluten is found in all breads produced today. It can be included during the process of rising the bread or at the end when the bread is cooked and cooled. The gluten that is in wheat, barley, rye, and oats is all alike and may not be all that different from one another. When used in the making of bread, it may be added as an ingredient to make the bread more elastic or to make it rise faster. It is also added to make bread taste better.
There are many products on the market today that are made with or contain gluten. It is difficult to find a product that is entirely gluten free. Most baked products do have trace amounts of gluten. However, this is usually added during the rising phase when the dough is being prepared for baking. If it is added during the making of the product, it is called “hydrated” gluten free, and it is typically listed on the back of the product as “wheat flour” or” maize flour.”
It is impossible to eat food with any amount of gluten, so those with Celiac disease, cannot consume gluten products. This disease is defined as having a gluten intolerance. People who are diagnosed with this disease have to follow a gluten free diet. Without a question, finding products that are wheat, barley, and oats free are important for those who need to eat such a diet.
In order to meet this need, the cookware industry has developed products that are wheat, barley, and oats free. This is done by using different cultures during the making of the bread. These cultures include but are not limited to amaranth, buckwheat, quinoa, and amaranth flour. Many of these products are available in specialty stores specializing in food items specifically for those with special diets. A good example is Glutino’s line of gluten-free breads.
It is possible for most cookware to be labeled as “gluten free” on the inside but still be categorized as wheat, barley, and oats. There are two exceptions to this. Flour which contains more than three parts of wheat can be labeled as wheat, but must meet additional requirements. Oats that are not cracked or crushed contain only two parts of wheat and one part oats. When it comes to baking bread, one needs to make sure that the product contains gluten or else it will not be considered truly gluten free.
Those who are looking for gluten-free products that they can use to bake bread with should be aware that the Internet is a great place to look. There are many web sites that sell such products, and they are labeled according to what they contain. Gluten free is becoming an increasingly popular topic, because people who suffer from diseases like celiac disease, diabetes, and others are concerned about the effects of these ingredients in regular products. Those who are interested in products that are healthier and more environmentally friendly are going for this type of baking instead of wheat, barley, and oats.