Bread made with wheat flour cannot be consumed by people with celiac disease or gluten intolerance. This is because the gluten found in wheat flour causes an adverse physical response in them such as bloating, diarrhea, nausea, rashes, etc.
(prHWY.com) April 3, 2012 - Florida, FL -- Bread made with wheat flour cannot be consumed by people with celiac disease or gluten intolerance. This is because the gluten found in wheat flour causes an adverse physical response in them such as bloating, diarrhea, nausea, rashes, etc. Hence, many gluten intolerant people are learning how to bake gluten free bread.
The problem with baking bread without gluten is that the bread has the tendency to be sticky, dense and unappealing. Gluten is a necessary ingredient in bread to make the dough elastic and trap the gases inside during dough fermentation and rise before baking.
If you want gluten free breads with good texture and flavor, there are certain tips and techniques that you can employ in baking. Follow some or all of the tips below and you will end up with moist and good tasting gluten free breads.
1. To help the yeast work well and cause the dough to rise to a good volume, use ingredients tempered at room temperature. Also, making the dry ingredients acidic with 1/8 teaspoon powdered ascorbic acid can help the yeast work well.
2. To help increase moisture retention in the bread, some ingredients can be added such as gelatin, fruit pectin, mayonnaise, honey, olive oil and dough enhancers.
3. To help improve the structure of the bread, use a combination of gluten free flours preferably those which yield higher protein content such as sorghum flour, amaranth flour, buckwheat flour and millet.
4. To improve the texture of the bread, be sure to sift the flours/starches prior to measuring. Gluten free flours need more liquids. Also, adding the liquid to the flour (especially rice flour and corn meal), boiling, cooling then adding it to the recipe will help reduce graininess. Adding extra egg to the recipe will also prevent crumbliness. Also, do not knead too much. It is only necessary when there's gluten in the dough to develop structure.
5. In baking, it is better to use smaller baking pans. Bake at a lower temperature at a longer time. To be sure that the bread has reached the right internal temperature, use a good thermometer for bread baking.
6. To keep the bread fresh, wrap the bread in moisture-proof packaging and store in the appropriate temperature (in the refrigerator or freezer).
It would take some trial and error to be able to bake perfect gluten free breads. If you wish to have some more guidance, there are gluten free baking recipe books which you can purchase to help you minimize the guess work in baking. There are also gluten free breads readily available in the market which you can purchase any time though it would cost you more than baking the bread yourself.
If you want great tasting gluten free bread, Blue Ocean Gluten Free offers gluten free bread such as the Schar Multigrain Bread, Classic White Bread and Ciabatta Parbaked Rolls.
Check out
http://blueoceanglutenfree.com now!
Address:
Blue Ocean Gluten Free
1142 Celebration Blvd.
Celebration, Florida
FL 34747
U.S.A
Contact: 1-866-357-0353
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