hi this is subber welcome to my podcast best and gluten-free in the same sentence no it’s not a mistake I’ve been experimenting this is the time of binge baking binge gardening and hopefully not binge cleaning I figured out how to make the best gluten-free breakfast bread how it’s about the science of course let’s.
Start with gluten what is it exactly gluten glut is a group of two proteins found in certain grains the proteins are called G gadin and glutenin gluten is found in species such as wheat spelt barley and Rye plant seeds use these proteins to sprout who needs gluten well the plants that produce gluten need it they aren’t a who.
But they need it humans however have no need for gluten we have no need for licorice or dots or birthday cake either but that doesn’t mean we don’t want want these things gluten is the reason why cakes and bread and cupcakes and pie crusts taste so good we don’t need gluten the way we need vitamins for proper.
Metabolism and immune health or amino acids to make protein synthesize hormones and neurotransmitters minerals etc etc etc so no we don’t need gluten which I’ve said three times now when we need bread dough or mixed cake and cookie dough the gluten proteins Crosslink cross link means they twist.
And turn and stretch forming a fibrous Network so what does bread Rising mean exactly when we mix up our ingredients for our dough we add sugar and a leavening agent to the mix leving agents are yeast baking powder and baking soda yeast cells inside these leavening agents react with the sugar essentially.
What they’re doing is gobbling it up this is called fermentation fermentation results in the release of carbon dioxide many chemical reactions release gases I devote an entire chapter in my book chemical reactions with no press to gases anyway the carbon dioxide actually inflates the gluten Network the reason.
The D Rises that the gluten threads are trapping the carbon dioxide as our cupcakes cookies or bread bake in the heat the gluten coagulates locking the baked goods into shape what about rice and corn rice and corn contain prolamine proteins to support the growth of their seedlings not gluten rice and corn still are grains I have a.
Link on my website about grains gluten is specific to wheat and other grasses so is gluten bad for you we don’t need it but will a gluten-free diet improve physical or mental health well I feel better since I stopped eating gluten but this has not actually been proven.
I do want to add that buying gluten-free products just like buying low sugar products can cause other issues because oftentimes the products have more sugar and fat less fiber and are less fortified with iron folic acid and other nutrients I’m not advocate of buying any package packaged products especially those which have a myriad of ingredients.
To include excess glucose fructose or sug or sodium and I meant to say lowfat products lowfat products have a lot of sugar too a true allergic reaction to gluten is what causes celiac disease there are several theories as to why gluten may cause it worsen other autoimmune conditions such as rheumatoid.
Arthritis grav disease type 1 diabetes to name a few many people report symptoms when they eat gluten such as bloating diarrhea or crampy abdominal pain uh the gluten-free diet has become one of the most popular diets in modern history claims of improve health and increased energy fuel this popularity.
Though there is little evidence to substantiate these claims I actually think I feel better and less bloaty not eating gluten um approximately 30% of all Americans are now either avoiding foods that contain gluten or eliminating gluten entirely from their diets and these numbers actually continue to.
Grow one cause of adverse symptoms after eating gluten could be a wheat allergy diagnosed by skin testing the same way other allergies are diagnosed whether or not someone is diagnosed with celiac disease a weed allergy or not those who feel unwell when they consume gluten maybe should avoid it which does seem kind of obvious or GI issues could.
Be caused by lactose which is sugar and milk or other conditions such as Crohn’s disease in ulcer or IBS so let’s move on we’re here to bake a gluten-free breakfast bread which is what I promised you there are many choices out there for gluten three fle gluten free flour try to say that three times gluten-free flour if you buy.
It as such is a combination usually of brown and white rice flour potato starch tapioca starch and depending on the brand a few other ingredients I was trying to be more of a purist here so for my experiments I tried three different types of gluten-free flour to achieve the best bake and this breakfast bread if you’re tired of me you can.
Scroll down to the bottom of this uh post is lightly sweetened it’s more of a snack bread definitely not a cake first I tried almond flour almond flour is actually not flour but ground up almonds it is grain-free Pack full of proteins but these proteins don’t act the same way as the gluten proteins the result is not as light as an area they do not.
Twist turn and stretch I use natural almond flour uh the blanch variety has the Skins removed which makes makes it a little finer so it acts more like flour now you can also grind your almonds into flour if you want it’s just that almonds are expensive and almond flow is expensive so I decided the extra work didn’t make sense to.
Me advantages of almond flour is that it gave a very chewy texture it’s packed with nut proteins which are vegan it has a very low glycemic index and it has monounsaturated fats which mean cardioprotective properties and it also has vitamin E an antioxidant calcium iron maganese and magnesium next I tried cassava flour.
Casava is the root cassava flow is made from the root of the cassava plant it’s a starchy Tu this did not turn out as well in my opinion uh because it was a little Bland and there wasn’t much texture or flavor I think if you wanted to bake with cassava flour you’d have to add more flavorful ingredients I used a whole.
Uh the zest of a lemon but maybe You’ need more with the cassava flour the advantages of cassava flour is that it’s definitely a blank canvas uh this is not a grain a nut this is not a grain not a nut and it’s gluten-free so it’s very clean it has a little bit of calcium and potassium too next I tried oat flour now I didn’t.
Buy the oat flour I use the oats we already had in the cabinet so that’s a big cost savings I ground the oats in the blender until they were fine if you have a true gluten allergy you can purchase certified gluten-free oats the problem with oats is if you don’t buy gluten-free oats there is some cross-contamination with the gluten in.
Factory so that could cause problems the advantes of O flour is that it was cheaper it does contain protein but less than half that in almond flour it has some Fiber which leads to slower digestion and fullness it also has mag manganese it has phosphorus copper vitamin B1 selenium magnesium and zinc so it is packed with some vitamins and.
Minerals now we are at a disadvantage not using gluten to make our breakfast bread because it won’t be as light and fluffy no matter what we do but I’ve got five tips that will make you a success actually six tips okay first it is better to use a scale than a measuring cup uh the DAR almond and cassava flow comes in those teeny bags.
And it’s hard to measure two uh where are we here two you can’t over miix your batter and ruin the structure the way you will if you over mix a traditional flour battery traditional flour batters get rubbery if you over mix with almond flour cassava flour or any other.
Non-gluten flour that you use the more you mix the better three let it rest no it’s not a St C but if you allow the dough to sit covered for 30 minutes the flowers will absorb more liquid they’ll be less sticky and thicker this also reduces graininess four don’t rely on color using a knife or toothpick or touching the breads not reliable.
Definitely use a timer gluten-free baked goods tend to be slightly wet inside until they’re fully cool so it’s a little tricky if you go past the time that the toothpick or knife comes out clean it will be better this is number five it’s a little bit scary but my last tip will help so the edges don’t burn what you do for the last 15 minutes of.
The bake is to cover the entire baked good with foil this helps achieve desired dness without burning the edges now I’ve got my recipe written out and the preparations and it’s absolutely delicious you can use cherries raspberries or bananas whatever fruit you prefer you can even use dried fruit if you want.
And I hope you love it let me know how it turns out or if you have a recipe you’d like to share with me that’d be great thanks for stopping by I hope to see you soon take care
