Now what exactly is gluten anyhow? If you noticed, the word “gluten” appears a little bit like the word “glue”. There’s a good reason for that. Gluten is the Latin word for glue, and like glue, gluten acts as a binding agent. Gluten is a protein substance from the endosperm of a specific cereal grain. Gluten is a element of several of the grains that people commonly consume, like wheat, barley and rye. This is why we Americans love it so much and why it can be so hard to find foods that don’t have gluten, but don’t fret, gluten free foods are available.
This glue, is the stuff that binds whenever we mix and press the ground up contents of grains into dough. It also provides the dough its uniformity and causes it to be rise and broaden. Gluten is insoluble, that is, it will not melt in water. It will nevertheless vary with heat and thus its characteristics are crucial and remarkable when baking.
Gluten traps the carbon dioxide that is created through baking helping the dough rise. Following baking and being removed of the oven it is the gluten that provides breads their chewiness and often their flakiness as well. Take out the gluten and pizza crusts and bagels just aren’t the same. All sorts of breads, when lacking gluten, just fall apart as opposed to clumping together. It would be a mistake however to believe that gluten is only about grains, or, that all grains create gluten.
There are numerous of grains that don’t have any gluten at all, such as buckwheat. Meanwhile gluten can be commonly found in a number of other, non-grain based foodstuff too, frequently as an additive in the producing of those foods. This is because gluten’s capability to bind and provide thickness makes it an ideal ingredient in seasonings and sauces such as salad dressing. Gluten is frequently seen in cold cuts too. This is why studying foods and just what has gluten is so significant. To avoid gluten it’s not always as easy as denying yourself bread or pasta. Gluten can come disguised in lots of foods and forms, which include some you might never envision.
To remove gluten from your diet involves some committed work to instruct and supply yourself with gluten free foods. It’s not sufficient to just recognize the well-known gluten foods. It’s also necessary to learn about gluten components, as well as gluten ingredients. A few of these simply have to be learned from lists that identify them. As soon as you become familiar with lists of gluten foods, you’ll know more about them and also recognize the patterns. It won’t be long before you won’t even require a written list, it will be in your head. Once this occurs you’ll be a much more savvy gluten free shopper.