Celiac Disease, Gluten, and Gluten Free Baking
Transcript Celiac Disease, Gluten, and Gluten Free Baking
Is it a disease?
Yes – celiac disease is an autoimmune disease
It is not an allergy
Avoid wheat, barley, and rye and any derivatives of them.
Sounds easy right?
Wheat is the basis for most American foods
Bread, Pasta, Beer
Not so obvious sources
Soy sauce, broths, spice blends, candies, medications, deli
meats, imitation seafood, imitation bacon, meatless products
All is not lost
Gluten-Free baking produces products just as good as
If you do it right
Two main properties of flour and their role in making
Gluten – Provides net for leavening, provides elasticity,
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
Help provide structure for leavening and binding for a stable
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
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
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
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!
jumping on the GF
products at record
For those with Celiac and Gluten Intolerance – YES!
For those that think it will help them lose weight…
Meat, Vegetables, Fruits, and Dairy are naturally
However, a gluten free diet is at risk for vitamin and
mineral deficiencies – Iron, calcium, b-vitamins and
Processed GF foods are still processed and too much
can cause weight gain
What questions do you have?