"What is Gluten-Free Bread?"
Gluten-free bread from Utopia Bakery in Chemainus, BC.
Gluten-free bread is bread that does not contain the gluten protein. Gluten proteins are found in wheat, rye, barley and triticale. I have been researching, experimenting and developing gluten-free breads for five years and have produced some very encouraging results. Not long ago, the only gluten-free breads found on the market looked, tasted, smelt and felt like clay bricks. In order to bake improved quality gluten-free bread, one must not approach the gluten-free bread making process with the same mindset as regular bread, but rather as a sort of yeast leavened cake batter. Everything about gluten-free bread requires the bread baker to think outside the box. Indeed, this is a challenge for veteran bread bakers.
"Why should I bother?"
Gluten Free Bread With Seeds
First of all; gluten-free diets are not a fad. My beautiful wife was diagnosed with rheumatoid arthritis a number of years ago and was prescribed a rigorous pharmaceutical regimen that would have damaged her liver over time. We pursued alternative treatments and found that by removing gluten and a few other elements from her diet she was able to cope with the symptoms of RA and now suffers few flare-ups and requires less medication. Gradually, more people are removing gluten from their daily food intake and are experiencing less discomfort in their bodies as a result. Because we (i.e. all bread bakers) love them (i.e. the people who love to eat our bread), we support them and continue to serve them faithfully after they have made the decision to go gluten-free.
"I am not very excited..."
Imagine the Possibilities
Gluten-free baking is cutting edge. Here in the twenty-first century, there are many flours and starches available for baking and each has its own unique characteristics. Once you begin to understand how each flour works, you can create unique flour combinations that work well for different products. With the shortage of product development in the field of gluten-free baking, it is certain you will discover many new formulas. The possibilities are exciting to think about. As an adventurous gluten-free baker, you are essentially working in a research and development field of cutting edge health and nutrition food technology. Finally, it is a wonderful feeling of satisfaction when your products allow people suffering from a limited diet to expand their menu.
