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Gluten Free Baking Tips

Author : Adara Zulpo

Submitted : 2010-09-25 09:28:12    Word Count : 870    Popularity:   100

Tags:   bread machines, breadman bread machines

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Loaf of bread is considered to bean essential component of meal almost everywhere in the world. Bread has been through a big change over the years and a whole lot of alternatives have become available for individuals. This consists of a variety of ingredients available in the market - Wheat, rye, White or Brown Rice Flour, Millet Flour, Sorghum Flour, and Garfava Flour - to name a few. You can find selections for starch, yeast, sugar, baking soda and powder also.

For a few people who are clinically determined to have celiac disease, gluten free diet is advised. Celiac disease is a genetic disorder. In people who have Celiac disease, eating certain types of protein, called gluten, sparks an autoimmune reaction that causes problems for the small intestine. This, in turn, will cause the small intestine to lose its ability to absorb the nutritional requirements within food, resulting in malnutrition and a variety of other issues. Ultimately, decreased absorption of nutrients may cause vitamin deficiencies that deny your brain, peripheral nervous system, bones, liver and other organs of important nutrition, which can cause other illnesses. This is especially severe in kids, who need appropriate nutrition in order to develop and grow.

Gluten can be found in wheat, gluten resides in rye, barley, triticale (a wheat-rye hybrid), spelt, kamut, and oats. For individuals being affected by celiac disease, the inability to take in gluten reduces several delicious conventional breads from their eating habits. Thankfully, dietitians, scientists, but mostly people affected by celiac and their relatives and friends with a lot of talent in cooking and baking have created an entire selection of gluten-free quality recipes, including bread baking recipes.

The book Special Diet Solutions by Carol Fenster goes into depth on the many flour alternatives, how to use them, their particular distinctive baking traits, and just how much to replace whenever a recipe calls for wheat flour. As an example, for one cup of wheat flour, Fenster recommends three-fourths cup potato starch, three-fourths cup garbanzo bean flour, or one cup tapioca flour. As a thickener, Fenster additionally explains how to use glutenfree alternatives. For one tablespoon of wheat flour, the gluten-free enthusiast may use one and a half teaspoons of arrowroot powder, one tablespoon sweet rice flour, or 1 teaspoon xanthan gum. There are other terrific glutenfree cookbooks, such as the Gluten-Free Gourmet series by Bette Hagman and Gluten-Free Baking by Rebecca Reilly.

In addition there are prepared flour combinations on the shelves made to work more like common wheat flour, such as Bob's Red Mill All-Purpose Gluten-Free Baking Flour, and mixes by Gluten-Free Pantry, Pamela's, and Authentic Foods. These do a great job of replacing a flour needed in the gluten containing recipe. Presently, however, gluten-free food items are considerably more expensive than the gluten-containing counterparts and they are not easily accessible in many neighborhood grocery stores. In order to save money when shopping for gluten free cooking needs, buying gluten-free product in large quantities is effective in reducing price of individual products. Another way to save if you are baking gluten free is never discard a mistake in the kitchen. Most of the time the constituents are too expensive to throw out completely. Instead, overcooked or crumbly bread can be used as gluten-free breadcrumbs in meatloaf, meatballs, or homemade chicken nuggets. Overcooked cookies may be used to make a pie or cheesecake crust.

Author's Resource Box

Adara Zulpo is a baking expert and often blogs regarding various baking topics. To find out more about bread machines especially breadman bread machines please visit http://www.breadmachinesinfo.com


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