Learn More About Gluten

Learn more about Gluten

It’s wonderful news for those with celiac disease or gluten intolerance that there are now several gluten-free alternatives to bread, spaghetti, pizza, arepa and pastries. However, it’s vital to understand that whether you enjoy gluten or avoid it like the plague, the success of these gluten-free substitutes rests on how effectively they replicate the structure and texture that gluten lends to doughs, pastries, noodles, and all kinds of baked products. So, this is the way to learn more about gluten. 

So why is it so difficult to recreate gluten, and how does it function?

Learn more about gluten

What is gluten?

Ramen noodles bounce off of gluten, a flexible, elastic network of protein molecules that also gives pizza crusts their chewy feel and gives bread its internal structure. In truth, gluten creation is a little more complicated than the commonly used formula: flour + water + combination = gluten. Gluten is created when specific grains’ flour is combined with specific amounts of water.

A basic understanding of flour is necessary in order to comprehend gluten completely. All flour is produced by milling grains, which are seeds made up of three separate edible sections. The endosperm is the wonderful starchy food source for the germ, while the bran is the grain’s protective, fibrous outer layer. The germ is the seed’s embryo, or the component that would grow into a new plant. The most important thing to know here is that the endosperm of some grains, namely wheat, barley, and rye, contains a pair of proteins called glutenin and gliadin, which are the building blocks of gluten. If you’re in the mood to dazzle, you can get a detailed explanation of grain anatomy in our guide to whole grains.

Glutenous or having «gluten potential» refers to grains that contain glutenin and gliadin. Gluten-free flours are those that don’t include that protein pair, such as rice flour, maize flour, buckwheat flour, etc. (To generate comparable textures in gluten-free baked goods, stabilizers and thickeners such xanthan gum, guar gum, or eggs are frequently used.)


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