Gluten Free Bread v's Wheat Bread
Tradionally the baking of a " perfect loaf " is dependent on the formation of Gluten during the kneading process. When wheat flour is mixed with water during breadmaking glutenin (extensibility and cohesiveness) and gliadin proteins (strength and elasticity) mix and form an elastic but strong structure that is required to trap the gas (CO2) released during fermantation. The ratio of these 2 proteins is important in ensuring a good loaf and the composition of each changes with the type of grain used.
Commercial wheat flour is thus bred for a high gluten content to ensure a maximum yield in a commercial bakery. When viewed alone gluten is a tough, elastic greyish substance almost resembling chewing gum.
Unfortunately for almost 1 in 100 people this dietary gluten reacts with the lining of the intestine (through an immune response). Known as Coeliac Disease this results in the reduction in the absorption of nutrients from food leading to the deficiencies in vitamins such as iron, folic acid, and calcium. Proteins, sugars, and fats are poorly absorbed as well, which overall can lead to (amongst others) fatigue, anaemia and ostereoporosis.
Some people are predisposed to Coeliac Disease while for others this can be a result of eating the same high gluten grain year in year out until the body cries enough! For people suffering from gluten intolerance or for those just wanting to try something different why not try Bakeworks Fresh Bread and Biscuit range made with a blend of gluten free flours such as Rice & Tapioca Flour? We use only top notch ingredients and guarantee the quality and taste of all our products!
The Bakeworks Team
Baking the Difference
