Do you know what gluten is? (If you do, please share in comments.)
My roommate is GF so I have been made very aware what it is. I worked in a cafeteria during the school year and a girl asked me about it. After giving her the brief explanation she said, "I wonder if cheese is gluten free." I have never been so...hmm
It's a protein in wheat & some other grains. It's what makes dough stretchy.
I would hate to have that happen to me as I love my pasta and pastries. They do make a lot of gf products than they used to
I had a woman last week telling me about this great GF bread that she had just bought - it was Whole Wheat. I explained what gluten is, but she just didn't get it.
It's a part of wheat. Not exactly sure what part, but a lot of folks seem to think its bad enough to go on a gluten free diet. I've lost 51 lbs. eating whole wheat bread, whole wheat pasta, and whole wheat Melba toast.
Haha, that is something I've heard her talk about as well.
Gluten is a protein found in wheat, barley, & rye.
That is awesome!!! Whole wheat is MUCH healthier than refined wheat! (Unless you are gluten intolerant.)
I do. I try to avoid it due to GI disorders, so I of course need to know what to look for.
Schar & Against the Grain both make WONDERFUL GF French bread! Glutino has some good products, too.
Protein part of wheat
it's a natural substance in bread that makes bread, well, bread. ASAP science had a video on it a few days ago check it out on YouTube
Combination of 2 proteins found primarily in wheat. It's just a combination of the 2 proteins Gliadin and Glutenin which combine creating gluten. It's like glue, it gives bread it's spongy quality. Also, there's little evidence that it's unhealthy.
Unless you have celiac disease...
Its a great video. I've seen it many, many times :)
There are many people who's system does not process it correctly, so for them it causes inflammation in their body which can cause MANY issues.
Or NCGS (non-celiac gluten sensitivity)
Too much of anything is not healthy. Know your body and watch your diet.
I watched the video. It is interesting, but honestly it downplays how serious the issue is for those with Celiac Disease or NCGS (non celiac gluten sensitivity). Also, the bit about added fat & sugar is not really true. Most GF bakers simply add
Guar gum or xantham gum to baked goods for the sponginess. A newer trend in GF baking is to add psyllium husks or chia seeds for that purpose.
There are more GF products than there used to be. Brown rice pasta is my favorite kind of GF pasta.