Transcript Celiac Disease, Gluten, and Gluten Free Baking

 Is it a disease?
 Yes – celiac disease is an autoimmune disease
 It is not an allergy
Gluten proteins
Immune Cell
VILLI
 Avoid wheat, barley, and rye and any derivatives of them.
 Sounds easy right?
 WRONG
 Wheat is the basis for most American foods
 Obvious sources
 Bread, Pasta, Beer
 Not so obvious sources
 Soy sauce, broths, spice blends, candies, medications, deli
meats, imitation seafood, imitation bacon, meatless products
 PLAY-DOUGH!!!
 All is not lost
 Gluten-Free baking produces products just as good as
the original
 If 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
 One single Gluten-Free flour does not have the same
properties as wheat
 Combine 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
 The starch in flour creates structure and crumb
 Tapioca starch, potato starch, or cornstarch does the
same in Gluten-Free products.
 Also create chewy texture and encourage browning and
crisp crust
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
 Basic Flour Blend
 Sorghum Flour – adds our slightly sweet, “wheat” taste
 Potato Starch or Cornstarch – lightens the dough,
creates a smooth crust
 Tapioca starch – helps with browning and creates crisp
crust
 Xanthan 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.
A lot has changed!
Companies are
jumping on the GF
bandwagon and
producing GF
products at record
speed.
 It Depends
 For 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
 What questions do you have?