Tradionally the making 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 300 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 mild gluten intolerance or for those just wanting to try something diferent why not try baked products made with Rice Flour or Amaranth (seed of broadleaf plant) both contain no gluten.
Baked goods made with spelt flour contain gluten but it has a less complex protein structure than the gluten found in 'modern wheat' flour and hence is more easily digestable and may be tolerated by some people with allergies. It also has a great nutty taste.
The Bakeworks Team
Baking the Difference
