It’s All about the Bread
Name someone you know who doesn’t eat bread. You can’t, right?
Because bread, notoriously known for its high gluten content, is a
mainstay in most, if not all, kitchen counters in this side of the
planet. It is staple food to many. Everybody is supposed to eat bread.
Yes, even those suffering from celiac disease, or people whose small
intestinal linings react adversely to gluten-rich food, causing varied
symptoms such as diarrhea, bloating, gas pains, abdominal cramps,
fatigue, malnutrition, and, to some extent, depression. In short, these
people are allergic to gluten, which is the main ingredient of ordinary
breads.
 However,
not all breads trigger allergic reactions in people with celiac
disorder. While it is true that most bread sold commercially are laden
with gluten, there are healthy, non-gluten alternatives. Specialty food
stores are offering gluten-free bread and bread ingredients to cater to
those with allergies to gluten, which is found in wheat, rye, barley,
and other related grains. Or you might want to bake bread yourself to
ensure what you’re eating is 100-percent safe for you.
Bread is generally prepared from wheat flour. More often than not,
the common substitute for these ingredients are rice flour, soy flour,
buckwheat flour, corn flour, potato starch, corn starch, and tapioca.
These alternatives can add different flavors to your favorite breads.
Although there are a number of cookbooks that deal with using non-wheat
flours, bear in mind that most of these ingredients do not have a
cup-for-cup formula for substitution. It is always advisable to
experiment to achieve the best result you crave for.
Gluten-free dieters express their frustrations when it comes to
gluten-free bread. They say the bread is hard, bland, dry, and crumbly.
This is because of the absence of gluten, which gives the elastic
characteristics in wheat dough and is an essential binding agent. It is,
therefore, highly advisable to combine several types of flours for best
results.
 One
ingredient that you can use is amaranth flour, which has a mild flavor
and especially recommended for baking. Barley flour is also another good
choice. Buckwheat flour, on the other hand, produces a strong flavor and
is best mixed with other mild-flavored flours. White rice flour, though
bland, is easy on the pocket and can be mixed with tastier ingredients.
Brown rice flour, though most commonly used in making desserts, may also
be used for bread making when used in combination with other flours as a
binding agent to avoid crumbling. For more bulk, tapioca flour may be
added to the rice flour blend. Also consider using nut meal/flours,
which is found to effectively lower the carbohydrate content in a
recipe, and increase the protein content that is often lacking in
alternative starches and gluten-free flours. Spelt yields the same
result as whole wheat flour; hence it is popular in making gluten-free
breads. There are many more gluten flour substitutes in the market that
you can try. Just remember to read the labels and look for the
crossed-out corn symbol.
Gluten is what makes bread have an excellent texture. It gives an
airy quality to the bread that is not found in most breads made of
alternative flours. To help retain this structure, gluten substitutes
may be added to a gluten-free flour mixture. One recommended substitute
for gluten is xanthum gum, which is derived from the cell coat of a
microorganism known as Zanthomonas campestris, often cultured in the
laboratory. You can find this in health food stores. Another one is the
guar gum powder, an excellent gluten substitute also available in health
stores.
So no matter what the circumstances, there is always a perfect way to
satisfy the bread cravings of every gluten-allergy sufferers. |
