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Baker’s Journal: Should You Use Gluten-Free Products?

What is the big fuss about gluten? Many schools are banning food containing gluten. Health magazines warn the public about food rich in gluten. It became a despised ingredient in just a flick of a moment. No shop online using discounts can change the mindset of extreme food conscious people towards gluten. So, what’s the real story about it?


What is Gluten?

Gluten is responsible for making your bread chewy and soft. It is a protein naturally present in grains such as barley, rye, spelt, and wheat. What makes gluten this specific type of protein in the presence of gliadin and glutenin. The presence of these proteins makes the dough sticky and well-formed. So when you put the dough in the oven, it will cause the dough to rise. The end result, your favorite bread with that specific texture.

So What’s the Bad Rap About It?ingredients

Gluten is not really bad to all people, but certainly has ugly side effects to other people. The gliadin found in gluten might trigger gastrointestinal problems, sluggishness, diarrhea, and abnormal gas for some. It is also being blamed for “Celiac Disease”. It is when your immune system perceives gluten as a threat. Again, celiac disease is not present to everyone’s genetics. Be calm and save money on electronics because there is a slim chance that you have it. However, if you have gluten sensitivity, it will be related to digestive issues like bloating and irritable bowel syndrome.

Bakers’ Alternatives to Low Gluten Ingredients

Luckily, your baking career is not over. Thanks to gluten-free grains such as buckwheat, corn, rice, quinoa, and millet. Keep in mind that these ingredients have different textures and baking methods requirement. Since more people become health conscious every year, we suggest creating a variety of gluten-free products on your menu. Be adventurous when it comes to trying new things when you shop online. Try new ingredients and different methods of baking. You can also opt for a powdered vegetable flour as your starch.