Celiac Disease, Gluten, and Gluten-Free Baking

Is it a disease? Yes – celiac disease is an autoimmune diseaseIt is not an allergy

Celiac Disease – What is it?

VILLI

Immune Cell

Gluten proteins

Avoid wheat, barley, and rye and any derivatives of them.Sounds easy right? WRONG

Wheat is the basis for most American foodsObvious sources

Bread, Pasta, BeerNot so obvious sources

Soy sauce, broths, spice blends, candies, medications, deli meats, imitation seafood, imitation bacon, meatless products

PLAY-DOUGH!!!

Gluten-Free Diet

All is not lostGluten-Free baking produces products just as

good as the originalIf you do it right

Two main properties of flour and their role in making baked goods

Gluten – Provides net for leavening, provides elasticity, structure

Starch – provides crumb, texture, structure

Baking like a Pro

One single Gluten-Free flour does not have the same properties as wheatCombine flours to create all of the properties needed

Gluten in flour provides elasticity

Xanthan Gum, Guar Gum, or Bean Gum provides elasticity in Gluten-Free products

Help provide structure for leavening and binding for a stable product

Gluten-Free Baking

The starch in flour creates structure and crumbTapioca starch, potato starch, or cornstarch

does the same in Gluten-Free products.Also create chewy texture and encourage

browning and crisp crust

Gluten-Free Baking

Gluten-Full Gluten-Free

Just like “gluten-full” flours, different gluten-free flours/starches may be used to create certain results.

Sorghum Flour – provides a slightly sweet flavor, produces a flavor closest to wheat

Teff Flour – provides a sweet, nutty, almost malt flavor – not good in yeast breads

Chickpea flour – provides a rich flavor and a delicate crumb

Oat Flour – (must be certified GF oats) provides flavorful, moist, cake-like crumb

Gluten-Free Flour Mixtures

Basic Flour BlendSorghum Flour – adds our slightly sweet, “wheat” tastePotato Starch or Cornstarch – lightens the dough,

creates a smooth crustTapioca starch – helps with browning and creates crisp

crustXanthan Gum – holds it all together, prevents

crumbling and gives us elasticity

From there, you may have to add different flours, starches, sugar, yeast, baking soda, etc. depending on what you are baking.

Gluten-Free Flour Mixtures

Gluten-Free ProductsA lot has changed!

Companies are jumping on the GF bandwagon and producing GF products at record speed.

It DependsFor those with Celiac and Gluten Intolerance – YES!For those that think it will help them lose weight…

Not necessarily

Meat, Vegetables, Fruits, and Dairy are naturally gluten-free

However, a gluten free diet is at risk for vitamin and mineral deficiencies – Iron, calcium, b-vitamins and Folate

Processed GF foods are still processed and too much can cause weight gain

Is a Gluten-Free Diet Healthier?

Let’s ChatWhat questions do you have?