Gluten is a protein found in most foods containing wheat and most grain. Gluten is what forms the "chewy" texture of breads and let's baking dough rise.
Bread flours are high in gluten; pastry flours are lower -- hence the more flaky texture. CELIAC DISEASE autoimmune disease -- reaction to gluten Foods To Avoid Grains and starches allowed in a gluten-free diet include:
- Is gluten-free healthy? Is it considered healthier than foods containing gluten? - Did you know what gluten was until you started to become sick? - How long have you been gluten-free? - When did you find out about your gluten intolerance? - Were you diagnosed with celiac disease? If yes, did you know what it was before you were diagnosed? - Hereditary? - If not diagnosed -- What made you go gluten-free? - What were some symptoms you went through? - What store do you buy groceries at? - Are the prices for gluten-free food higher or the same as wheat-based food? - Do you taste a difference in gluten-free products? - What foods do you CONSTANTLY need to avoid? - Do you ever crave products with gluten? If so, do you indulge knowing the risks? - When going out to eat, where are your favorite gluten-free places? Are there enough, do you think? - What is your favorite gluten-free recipe? - Do you think people are now becoming more aware of gluten? |
Archives
November 2011
Categories
All
|