Post on 25-Feb-2016
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Celiac Disease, Gluten, and Gluten-Free Baking
Is it a disease? Yes – celiac disease is an autoimmune diseaseIt is not an allergy
Celiac Disease – What is it?
VILLI
Immune Cell
Gluten proteins
Avoid wheat, barley, and rye and any derivatives of them.Sounds easy right? WRONG
Wheat is the basis for most American foodsObvious sources
Bread, Pasta, BeerNot so obvious sources
Soy sauce, broths, spice blends, candies, medications, deli meats, imitation seafood, imitation bacon, meatless products
PLAY-DOUGH!!!
Gluten-Free Diet
All is not lostGluten-Free baking produces products just as
good as the originalIf you do it right
Two main properties of flour and their role in making baked goods
Gluten – Provides net for leavening, provides elasticity, structure
Starch – provides crumb, texture, structure
Baking like a Pro
One single Gluten-Free flour does not have the same properties as wheatCombine flours to create all of the properties needed
Gluten in flour provides elasticity
Xanthan Gum, Guar Gum, or Bean Gum provides elasticity in Gluten-Free products
Help provide structure for leavening and binding for a stable product
Gluten-Free Baking
The starch in flour creates structure and crumbTapioca starch, potato starch, or cornstarch
does the same in Gluten-Free products.Also create chewy texture and encourage
browning and crisp crust
Gluten-Free Baking
Gluten-Full Gluten-Free
Just like “gluten-full” flours, different gluten-free flours/starches may be used to create certain results.
Sorghum Flour – provides a slightly sweet flavor, produces a flavor closest to wheat
Teff Flour – provides a sweet, nutty, almost malt flavor – not good in yeast breads
Chickpea flour – provides a rich flavor and a delicate crumb
Oat Flour – (must be certified GF oats) provides flavorful, moist, cake-like crumb
Gluten-Free Flour Mixtures
Basic Flour BlendSorghum Flour – adds our slightly sweet, “wheat” tastePotato Starch or Cornstarch – lightens the dough,
creates a smooth crustTapioca starch – helps with browning and creates crisp
crustXanthan Gum – holds it all together, prevents
crumbling and gives us elasticity
From there, you may have to add different flours, starches, sugar, yeast, baking soda, etc. depending on what you are baking.
Gluten-Free Flour Mixtures
Gluten-Free ProductsA lot has changed!
Companies are jumping on the GF bandwagon and producing GF products at record speed.
It DependsFor those with Celiac and Gluten Intolerance – YES!For those that think it will help them lose weight…
Not necessarily
Meat, Vegetables, Fruits, and Dairy are naturally gluten-free
However, a gluten free diet is at risk for vitamin and mineral deficiencies – Iron, calcium, b-vitamins and Folate
Processed GF foods are still processed and too much can cause weight gain
Is a Gluten-Free Diet Healthier?
Let’s ChatWhat questions do you have?