Gluten Free Grains

Flour is made by grinding grains, legumes, nuts, or seeds into a fine powder.  If it’s  coarse and not a powder  they are referred to as meal rather than flour.  Flours have  different sources the most common are wheat,  unfortunately they are off-limits on the gluten free diet.  Gluten free flour that is made from a variety of grains, legumes, nuts and seeds that are free from gluten, other gluten free grains  etc are, rice flour, corn flour,  ground chick peas, coconut flour, potato flour, tapioca any legumes and soybeans, arrowroot is a good thickener.   It appears that more and more people are are becoming  gluten intolerance it can happen in every age group  suddenly shifting from a normal diet to completely a  new diet  with new taste is very difficult when diagnose with this kind of serious disease.

So people suffering with gluten intolerance should first understand how to substitute gluten-free flour for wheat flour  it is important to know some of the basic facts about flour and gluten.   Freshly milled wheat flour contains two proteins, glutenin and gliadin which turn into gluten when they come in contact with liquid.  The sticky nature of the dough happens only when the glutenin and gliadin gets converted into gluten.   It is also said that the concentration of gluten differs with the amount of water mixed.  The more the water is mixed the more is the concentration of gluten and chewier is the dough which is highly dangerous for any celiac patient. Another important factor that enhances the concentration of dough is the amount of mixing and kneading. It is seen that lot of kneading helps the bonded gluten molecules form into long elastic strands or sheets.

Why celiac patients are said to avoid bread, cake and pie crust because they contain some amount of gluten in them.  Therefore it is important for a celiac patient to follow a diet that is gluten free.  It requires a some different knowledge to use gluten free bread recipes for example without gluten, bread loafs and rolls do not hold their shape so to bake breads and rolls you need a loaf pans or Bunt pans, and use muffin tins for rolls, it is possible to make gluten free pizza too.  It is said that gluten is a kind of protein and that is what eliminated from gluten free diet which may lead to protein deficiency so it is important to add some protein to baking gluten free pie crust recipes when you are substituting gluten-free flours for wheat flour. You can replace half a cup of water in your recipe with egg or liquid egg whites that will add required protein to your recipe.

Still there are many gluten free recipes available, or you can buy them ready made.  Also you can easily add  cornstarch or potato starch with single-grain gluten-free flour for thickening for sauces and gravies, it will be better to use corn or potato rather than gluten-free flour.  If really sticky mixture is needed  to a certain extent can be gained by adding gums like guar gum or xantham gum that are added in a very small amount.  It does not end over here. There are many tips and ideas that you can get from so many great gluten-free cookbooks available in the market. If you are a celiac patient then you should get one for yourself and make your diet enjoyable.

By: dick123 Article Directory: http://www.articledashboard.com Get the information about gluten free, gluten free foods and gluten free products

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