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Celiac.com 01/01/2025 - Eating a gluten-free diet is the key to health for many. Whether strict gluten-free eating is essential treatment for you, or you just feel your best going without, one thing is certain—healthy gluten-free eating can be a challenge. And it’s even more difficult when you have food allergies to navigate. Fortunately, there’s a simple answer. (Hint: healthy eating when you’re gluten-free and have allergies starts with plant-based whole foods!) The Gluten-free Diet Paradox For those with celiac disease, wheat allergies, non-celiac gluten sensitives, or another gluten-related disorder, following a strict gluten-free diet is a critical, life-changing—and lifelong—commitment to health and wellness. But it can come with a plot twist—a gluten-free diet often leads to nutritional imbalances and deficiencies itself. (1,2,3) Compared to those who don’t avoid gluten, people following a gluten-free diet tend to: Get less fibre (1,2,3) - even less than the 9 out of 10 North Americans who eat ≅50% less than the recommended intake of fibre every day (4,5). Have higher simple sugar intake. (1,2,3) Eat more fat (and it’s saturated fats—not the good kind). (1,2,3) Get less protein. (1,2,3) Have lower vitamin D, E, and B vitamin intake (especially vitamins B1, B2, B6, and folate). (1,2,3) Get less iron, calcium, magnesium, and zinc. (1,2,3) Why? Two main reasons: Gluten-free diets tend to be lower in complex carbohydrates as people learning to avoid gluten often reject all whole grains—including gluten-free ones (1) (and don’t pick them back up once their gluten-free routines are established). Processed gluten-free products are often higher in sugar and saturated fat (and lower in fibre) than their gluten-containing counterparts. And people new to gluten-free diets tend to depend more on processed gluten-free products than naturally gluten-free whole foods1(another routine that can be hard to change). But while both macro- and micronutrient deficiencies are common in people who eat gluten-free, the solution is deliciously simple: Eat more nutrient dense, naturally gluten-free plant-based whole foods! Easy Allergy-Friendly, Plant-Based Tips for Healthy Gluten-Free Eating Packaged gluten-free products—like Little Northern Bakehouse’s breads, buns, bagels, and pizza crusts—let you experience the joy of the real thing, gluten-free. And free of the top 9 food allergens, too. But it’s what you eat with them that turns a healthy-because-it’s-safe-for-you base into a truly healthy gluten-free meal. Because when you turn two slices of our deliciously gluten-free bread into a sandwich stuffed with plant-based fillings, transform toast into a breakfast heaped with tasty toppings, and build your day around whole, naturally gluten-free foods, you’ll get all the nutrition you need. Plant-based Protein: How to Make Healthy, Allergy-Friendly, Gluten-Free Breakfasts That Satisfy Satiety (the ability to satisfy) is protein’s superpower—it can hold off hunger longer and more effectively than all other macronutrients!6 So, when you start with quality plant-based protein, a couple slices of gluten-free toast, a handful of whole food ingredients, and simple, healthy recipes, you can whip up a satisfying breakfast any day of the week. Egg-free, Dairy-free High-Protein Breakfast: Gluten-free Plant-based Cottage Cheese Toast Whether you’re Team Sweet or Team Savoury at the breakfast table, a batch of this easy, tofu-based vegan cottage cheese serves up heaps of protein (and a good amount of calcium, too). Toast up your favourite gluten-free bread, spoon on this DIY dairy-free cottage cheese, and top with nutrient dense berries and sliced fruit, or roasted cherry tomatoes and fresh basil for a healthy breakfast that’s sure to satisfy. If soy is safe for you, try this tasty tofu cottage cheese on gluten-free toast recipe! Soy-free, Egg-free High-Protein Breakfast: Easy Plant-based Kimchi Scramble on Gluten-free Toast If tofu is no-go for you, this eggless, soy-free scramble brings zip and substance to breakfast in equal measures. Made with mung bean-based JustEgg and gut-friendly fermented vegan kimchi, this toast topper is so tasty, you’ll be tempted to eat it every morning for a week! And to make sure everyone can get in on the fun of this scrumptiously speedy healthy hot breakfast recipe, we’ve included sesame-free options for hard to find ingredients, too. Spice up your mornings with this sunny soy-free scramble recipe on gluten-free toast! Fill up with Fibre: Celebrate Complex Carbs with Healthy, Allergy-Friendly, Gluten-Free Lunches and Dinners Gluten-free or not, almost every North American adult struggles to fit enough fibre into their day. (4,5) But if health benefits of eating a diet rich in high-fibre foods—like improving digestion and elimination, reducing the risk of stroke, heart disease, colon cancer, and type 2 diabetes (5)—don’t inspire, there’s another reason to reach for gluten-free whole grains, fruits, and veggies. The soluble and insoluble fibre in complex carbs do more than fill you up—they give you energy that lasts. Because fibre lowers the glycemic impact of simple sugars and starches, so you don’t get the spike and crash (or suffer the 3PM slump). Embrace Gluten-free Whole Grains! Brown rice and gluten-free oats are only the beginning of a long list of grains that help fill the fibre gap in gluten-free diets. Pseudograins—seeds that cook like grains but don’t grow like conventional cereals—are great news for gluten-free eaters. Quinoa, millet, teff, amaranth, buckwheat, and wild rice bring grain-like goodness to your gluten-free pantry. And they’re allergy-friendly, too. That’s why we use quinoa, millet, and teff in our popular Whole Grain Wide Slice and Sprouted 7 Grain breads (which has amaranth, too!) Learn more about the gluten-free whole grains we use at Little Northern Bakehouse here. Plant-based, High-fibre Lunch: Gluten-free Apple and Sweet Potato Melt Sweet potatoes and apples bring colour, charm, and plenty of fibre to this sandwich stuffed with complex carbs. But the gut-friendly goodness doesn’t stop there—fermented sauerkraut brings zip and a side of probiotics to the prebiotic party in this high-fibre gluten-free lunch. Chow down on fall flavour. Get this gluten-free apple and sweet potato sandwich recipe! Dairy-free, High-fibre Dinner: Vegan Gluten-free Sweet Potato Pot Pies You can’t tell from the creamy base that these comforting pot pies are dairy-free, but white bean purée works magic in this high-fibre plant-based dinner recipe. Once again, sweet potato adds to the fibre tally for this tasty dish, but this time it’s just one of many veggies adding to a chorus of complex carbs. Frozen peas, green beans, corn, and carrots and a crust made from gluten-free toast make this a fast, easy, and super satisfying high-fibre meal. Fill your belly with plant-based comfort food. Try this dairy- and gluten-free sweet potato pot pie recipe tonight. Healthy Fats: How to Get More of the Good Kind with Allergy-Friendly, Gluten-Free Snacks When hunger strikes, packaged gluten-free snacks are a convenient temptation. And they’re a handy backup plan to have in your bag when you’re on the go and other gluten-free options aren’t available—even when the ingredients include saturated fats and extra sugars that make up for gluten and other allergens. But a simple snack with healthy polyunsaturated or monounsaturated fats has the power to satisfy the munchies better if you’re hungry at home—gluten-free avocado toast! Nut-free Healthy Fat Snack: Easy Gluten-free Avocado and Pomegranate Toast From sliced or mashed avocado with a sprinkle of salt and a squeeze of lemon, all the way to 5-star fancy, it’s a dish with range from 2-minute snack to stunning. Our easy avocado and pomegranate toast recipe lands somewhere in the middle on the time/effort scale but won’t disappoint as a way to reward your inner foodie with flavour and eye appeal. Smash, sprinkle, and drizzle your way to a satisfying allergy-friendly snack packed with healthy fats and flavour. Whip up our easy pomegranate topped gluten-free avocado toast recipe! Nutrient Density: How to Get More of the Vitamins and Minerals Gluten-free Eaters Miss Most The same plant-based whole foods that help you up your macronutrient game also help fill micronutrient gaps common in strict gluten-free diets. Remember that list of vitamins and minerals gluten-free eaters miss most? You can get all of them just by helping yourself to more gluten-free whole grains like brown rice, quinoa, millet, amaranth, and teff, and plenty of fruits and veggies. Because these nutrient dense plant-based foods pack more of everything your body needs into every tasty bite. Naturally. But making space for the nutrient dense plant-based whole foods that give you the vitamins and minerals you need on a strict gluten-free diet doesn’t mean you have to eat kale salad and quinoa bowls every day, or only snack on fruit, raw veggies, and nut-free trail mix. (Even though those can all be appetizing options!) All the healthy gluten-free and allergy-friendly recipes on this page star nutrient dense, plant-based whole foods that give you the goods! Including this last healthy gluten-free recipe: Nutrient Dense Noms: Gluten-free Plant-Based Spinach Falafel Sandwich Crave more inspiration? This falafel sandwich boasts a bunch of vitamin-, mineral-, fibre-, and protein-rich ingredients! Get calcium, zinc, vitamin D, B vitamins, protein, and fibre from piles of chickpeas. Then sneak in some iron, and more calcium, zinc, and B vitamins from spinach, too. Together, this easy recipe offers oodles of goodness—and packs freshness and flavour onto your dinner plate. Get the mouthwatering allergy-friendly, gluten-free, nutrient dense plant-based dinner recipe here. Find Little Northern Bakehouse near you. References: 1 Abdi, F., Zuberi, S., Blom, J. J., Armstrong, D., & Pinto-Sanchez, M. I., Nutritional Considerations in Celiac Disease and Non-Celiac Gluten/Wheat Sensitivity. Nutrients, 2023 Mar 19, volume 15(6):1475. Available from: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10058476/pdf/nutrients-15-01475.pdf, accessed December 14, 2023. 2 Cardo,A., Churruca,I., Lasa, A., Navarro, V., Vázquez-Polo, M., Perez-Junkera, G., Larretxi, I., Nutritional Imbalances in Adult Celiac Patients Following a Gluten-Free Diet. Nutrients 2021, volume 13, issue 2877, August 2021. Available from https://mdpi-res.com/books/book/6034/Nutritional_Deficiency_in_Celiac_Disease.pdf?filename=Nutritional_Deficiency_in_Celiac_Disease.pdf#page=150, accessed December 13, 2023. 3 Vici, G., Belli, L., Biondi, M., & Polzonetti, V., Gluten free diet and nutrient deficiencies: A review. Clinical nutrition (Edinburgh, Scotland), volume 35(6), 1236–1241. 2016 May 7. Available from: https://naturligglutenfritt.no/assets/gluten-free-diet-and-nutrient-deficiencies_a-review_vici-2016.pdf, accessed December 14, 2023. 4 International Food Information Council (IFIC) Food Insight, Fiber Fact Sheet. FoodInsight.org, July 10, 2019. Available from: https://foodinsight.org/fiber-fact-sheet/ , accessed January 26, 2023. 5 Health Canada. Fibre – Canada. 2019. Available from: https://www.canada.ca/en/health-canada/services/nutrients/fibre.html, accessed August 7, 2020. 6 Morell, P., Fiszman, S., Revisiting the role of protein-induced satiation and satiety. Food Hydrocolloids, volume 68 (2017), pages 199 – 210, August 2, 2017. Available from: https://www.researchgate.net/profile/Pere-Morell/publication/315460016_Revisiting_the_role_of_protein-induced_satiation_and_satiety/data/58d11058aca2723637e5b300/1-s20-S0268005X1630340X-main.pdf, accessed January 9, 2024. 7 U.S. Department of Agriculture (USDA), Agricultural Research Service. FoodData Central, 2019 – 2023. Available from: https://fdc.nal.usda.gov

Celiac.com 12/25/2024 - Arepas, a beloved staple in Latin American cuisine, especially in countries like Venezuela and Colombia, date back to pre-Columbian times when indigenous peoples used corn as a fundamental part of their diet. Traditionally made from ground maize dough, these versatile corn-based flatbreads have been enjoyed for centuries as a daily food, symbolizing the region’s rich culinary heritage. Naturally gluten-free due to their use of cornmeal, arepas are known for their crispy exterior and soft, pillowy interior. In recent years, arepas have gained global popularity, not just for their delicious taste but for their versatility as a base for countless fillings. From savory meats and cheeses to fresh avocado and eggs, they can be tailored to suit any meal or occasion. This recipe keeps the classic preparation alive while allowing you to get creative with modern fillings for a truly satisfying gluten-free dish. Gluten-Free Arepas Recipe Ingredients: 2 cups of precooked cornmeal (labeled "masarepa" or "harina PAN") 2 ½ cups of warm water 1 teaspoon salt 1 tablespoon melted butter (optional) 1 tablespoon vegetable oil (for cooking) Optional Fillings: Shredded cheese Pulled chicken or beef Avocado slices Black beans and plantains Fried eggs Fresh salsa Instructions: Mix the Dough: In a large bowl, combine the warm water and salt, stirring until the salt is fully dissolved. Gradually add the precooked cornmeal to the water, stirring constantly to avoid lumps. Mix until the dough is smooth and all the flour is hydrated. If using, add the melted butter to the dough for an extra touch of richness. Let the dough rest for about 5 minutes, allowing it to firm up slightly. Shape the Arepas: After resting, knead the dough lightly to ensure it's evenly mixed. Divide the dough into 8 equal pieces. Roll each piece into a ball, then flatten gently to form discs about ½-inch thick and 4 inches in diameter. Smooth the edges with your fingers to prevent cracking during cooking. Cook the Arepas: Heat a large non-stick skillet or griddle over medium heat and add a small amount of vegetable oil. Place the arepas onto the hot skillet and cook for 5-7 minutes per side, or until they develop a golden-brown crust. Once both sides are nicely browned, transfer the arepas to a baking sheet and place them in a preheated oven at 350°F (175°C) for an additional 10 minutes to ensure they’re cooked through and have a fluffy interior. Serve and Fill: Remove the arepas from the oven and let them cool slightly. Using a knife, carefully slice each arepa halfway open to create a pocket (similar to cutting a pita bread). Fill with your favorite ingredients like melted cheese, shredded meats, avocado, or any combination that you enjoy! Filling Suggestions: Cheese Lover's Delight: Stuff the warm arepas with shredded mozzarella or queso blanco. Add a touch of butter inside for an extra creamy texture. Avocado & Black Beans: Mash ripe avocado and mix with a pinch of salt and lime juice. Fill the arepa pocket with the avocado and spoon in seasoned black beans. Top with fresh cilantro and a sprinkle of crumbled feta cheese. Pulled Chicken & Salsa: Add shredded rotisserie chicken seasoned with cumin and smoked paprika, and top with fresh tomato salsa and a dollop of sour cream. Breakfast Arepas: Fill with scrambled eggs, sautéed onions, and peppers. Add a handful of spinach and a few slices of avocado for a hearty breakfast option. Tips for Perfect Arepas: Consistency of the Dough: The dough should feel moist but not sticky. If it’s too dry, add a little more water; if it’s too sticky, add a touch more cornmeal. Avoid Cracks: If the edges crack while shaping, wet your hands slightly and smooth them out. Flavor Boost: Feel free to add spices or herbs to the dough, like garlic powder, dried oregano, or finely chopped cilantro for a twist on the traditional flavor. Enjoy these gluten-free arepas as a versatile base for your favorite fillings, perfect for breakfast, lunch, or dinner!

Celiac.com 05/22/2024 - A breakthrough in gluten-free technology promises to revolutionize the world of baked goods for individuals with celiac disease. An Edinburgh-based startup has unveiled a pioneering enzyme technology that could transform gluten-free products, such as bread, to taste and feel like the real thing. Lead scientist Austin Burroughs, along with co-founders Ioannis Stasinopolous and Niki Christopoulou, are at the forefront of this innovation. Their research focuses on degrading gliadin, the protein in gluten responsible for triggering reactions in those with celiac disease, while preserving the harmless components that contribute to the taste and texture of traditional wheat-based goods. Prozymi Biolabs, the biotechnology firm behind this groundbreaking technology, is testing the enzyme on various baked goods, aiming to create gluten-safe alternatives without compromising on sensory experience. By deactivating gliadin, the products remain safe for consumption by individuals with gluten intolerance. The implications of this discovery extend beyond baked goods, with potential applications in pharmaceuticals, beverages, and even pet food. Moreover, the use of locally sourced ingredients could significantly reduce the carbon footprint associated with gluten-free substitutes. The startup's efforts have garnered recognition and support, receiving funding from the Scottish EDGE Awards and Innovate UK bio-based manufacturing Launchpad competition. Dr. Stasinopoulos expressed excitement about the technology's potential impact, citing the opportunity to explore gluten-safe beer and high-quality supplements for celiacs. With tailored support from the Biotech Innovators program and collaborations with industry experts, Prozymi Biolabs is poised to lead the way in creating healthier and more sustainable food options for individuals with celiac disease. This advancement not only addresses the challenges of existing gluten-free products but also underscores the adaptability of enzyme technology across various sectors, paving the way for a healthier and more inclusive bioeconomy. Read more at news.stv.tv

Celiac.com 07/28/2020 - Insects offer an edible, high protein alternative to traditional animal-based foods. Insects are consumed in many cultures, but are less commonly eaten in western cultures. One way around that is to produce goods using flour made from dried crickets. A team of researchers has been evaluating ways to use cricket flour effectively to create high quality gluten-free products that are also high protein, and rich in antioxidants. The research team included Lorenzo Nissen, Seyedeh Parya Samaei, Elena Babini, and Andrea Gianottia. They are variously affiliated with the Interdepartmental Centre of Agri-Food Industrial Research (CIRI), Alma Mater Studiorum at the University of Bologna in Cesena, Italy; the Department of Agricultural and Food Sciences (DISTAL), Alma Mater Studiorum at the University of Bologna, Piazza Goidanich in Cesena, Italy. The team fermented doughs using different methods, pH, microbial growth, volatile compounds, protein profile, and antioxidant activity, before and after baking. They then assessed the results against standard gluten-free doughs. They found that the fermentation processes was similar for both cricket-enriched doughs and standard sourdoughs. Cricket flour gave the breads a typical bread flavor profile, marked by a unique aroma that is the result of different levels of volatile compounds, including various amounts of nonanoic acid, 2,4-nonadienal (E,E), 1-hexanol, 1-heptanol, and 3-octen-2-one, depending how the dough was prepared. Finally, antioxidant activities were significantly enhanced in cricket breads, indicating that cricket powder offers gluten-free bakers a way to create flour that is high in protein and antioxidants, and yields high-quality baked products with a desirable aroma. Could flour made with cricket flour become the go-to product for creating gluten-free breads that are nutritious and delicious? Would you try it? Let us know in the comments below. Stay tuned for more on this and related stories. Read more in Food Chemistry

Celiac.com 06/13/2023 - While the development of gluten-free baked goods has improved in leaps and bounds over the years, food scientists are still hard at work to find an effective alternative to match the bread-friendly properties of gluten. In chemical-physical terms, gluten is a key protein in baking. It plays a crucial role in giving bread its desired texture and structure. However, for individuals with celiac disease or gluten intolerance, consuming gluten can have detrimental effects on their health. But everyone loves bread, so gluten-free bread has become big business, however no brand has yet found the Holy Grail that is a gluten-free bread which is indistinguishable from traditional bread. One of the problems is air. One of the ways to think of gluten is as a net that keeps dough airy until baking stabilizes the open-pore structure. This net is capable of trapping gas bubbles during fermentation; the stronger it is, the more gas it can hold, and the higher the dough can rise. What has been almost impossible to do so far is to keep the many small gas bubbles in the dough without the supporting gluten scaffold, said Prof Dr Mario Jekle, head of the Department of Plant-Based Foods at the University of Hohenheim in Stuttgart. At the same time, the more the gluten develops, the stronger and longer those interconnected strands become, leading to more chewiness and toughness in the final product. Hence the variation of flours for different applications. Although bread begins with many of the same ingredients as cakes, it has a completely different consistency. Bread flour has a protein percentage of 11%-13%, resulting in a product that is airy and satisfyingly chewy. It's hard to imagine enjoying a chewy cake, so cake flour, with a protein percentage of 7%-9%, has a low gluten-development potential. A common misconception is that gluten is part of flour. Yes, flour contains the two proteins - glutenin and gliadin - necessary to form gluten, but these only join to form that miraculous net when a liquid, like water or milk, is added. In gluten-free baking, lathering up ingredients–creating friction to trap air– isn't a problem. This can be achieved by stirring or using a leavening agent like yeast or baking powder. What gluten-free baked goods lack is the supporting network that holds it all together. However, gluten is a problematic protein for about 2%-3% of the global population. Kneading wheat bread dough. Image: CC0 1.0--rawpixel Gluten Means Disease and Discomfort for the Gluten Sensitive We now know three disease patterns that are related to gluten, said Prof Dr Stephan Bischoff of the Institute of Clinical Nutrition at the University of Hohenheim. The first is celiac disease, which is a widespread chronic autoimmune disease in which the body mistakenly reacts to gluten as if it were a poison. The second is wheat allergy, which is triggered by gluten and similar peptides and is similarly widespread. The third clinical picture is non-celiac gluten sensitivity, where essentially no antibodies are produced, and there does not appear to be damage to the gut lining. What triggers wheat sensitivity, and whether gluten also plays a role, is still unclear. According to Celiac UK, two further gluten-related disorders can be added to the mix. Gluten ataxia is one of a number of neurological manifestations of celiac disease, causing clumsiness, incoordination, slurred speech and sometimes jumpy vision. Another condition, dermatitis herpetiformis is the skin presentation of celiac disease, associated with small blisters on the elbows and knees. No matter the level of intensity, people who cannot stomach gluten have only one remedy in everyday life , which to eat only gluten-free foods. High Fiber from Plants The research team the University of Hohenheim are taking a new approach. Instead of supporting the dough with gluten, Bischoff's team is focused on stabilizing the interface between gas bubbles and dough with alternative proteins. The team is working on extracting protein from peas, rapeseed, rice and maize, that can directly replace gluten protein. Prof Dr Jekle also sees further potential in plant breeding. By precisely defining the optimal parameters to meet their needs, the team hopes to work with plant breeding, in order to target new pea varieties, whose proteins are even better suited to their approach. In another approach, the department is trying to link the natural proteins from rice, maize or oats with mucins (referred to as arabinoxylans) to form chains with gluten-like properties. The scientists also found that naturally-occurring compounds called sapponins found in the cells of quinoa seed or mucilages of cereal hulls–along with the stems, leaves and flowers of daisies–additionally support the formation of an airy dough. It is an approach with additional benefits as, in some cases, it can be used to enrich baked goods with valuable dietary fibre. For example, we know that 30g per day of fiber is already good prevention against colon cancer, one of the three most common cancers in men and women, said Prof Dr Bischoff. The scientists are planning to investigate the use of arabinoxylans in other applications, like meat substitutes. The approach not only gives plant-based products a meat-like structure but additional nutrition from the dietary fibre. So far, there are no comparable products on the market, claim the scientists. The bread rolls currently coming off the mini production line at the University's Technical Centre for Food Science are still small - each comprising 30g of dough, but after being steamed and then baked, the results are light, golden and steaming. The experiment, which uses a hand-width conveyor belt, combines technology with materials science and engineering. However, the challenge is to find the best recipe, as the dough is completely gluten-free, and needs to deliver a final product that is fluffy and tastes good. 3D Printed Bread The department is also working to loosen the dough and combine it with the baking process in one step with the help of 3D printers. A nozzle builds up the pastry together with the pores in millimetre-thin layers, above which, a baking unit immediately solidifies each layer. The process is somewhat similar to the way Salzwedel bakers have been baking the classic Baumkuchen (literally translated 2019) for 200 years. Using a ladle, the Baumkuchen batter is applied in millimetre-thin layers onto a rotating roller and baked layer by layer in front of an open flame. The technology at the University of Hohenheim is, of course, much more sophisticated, flexible and can build many different structures, according to Prof Dr Jekle. His team has been experimenting with 3D printing for several years and in principle, almost any food–from bread to meat to plant-based products, can be produced by this piece of equipment. 3D printing also has advantages that extend from personalized nutrition to sustainability and limiting food waste. With printed foods, we can personalize meals, meaning we can tailor the ratio of fats, carbohydrates, proteins and all other components to exactly meet the personal needs of individuals, said Prof Dr Jekle. And I can also obtain some of the raw materials from residual materials that are created during food production, for example. Read more at bakeryandsnacks.com

Celiac.com 06/29/2018 - No rice flour here. This totally satisfying, wholesome, nutritious, hearty gluten free bread exudes the robust taste and firm, springy texture of rye bread. It really, really tastes like REAL bread, no exaggeration. The bread is absolutely delicious toasted or untoasted, keeps fresh for over 2 weeks in the refrigerator, and does not tear, sink in the center, dry out or crumble. This incredible 4 inch tall loaf can even be sliced nearly paper thin and still hold together. It is vegan, free of soy, corn, wheat, gluten, nuts, dairy, or eggs. Add caraway seeds and you'll want to break out the mustard, pickles, and coleslaw. It makes the perfect deli bread. Want pizza? Toasted slices of this bread make great pizza crusts for quick and easy gluten free mini pizzas. Even those not on a gluten free diet will find this bread utterly irresistible. A Quest Begins This outstanding GF bread is the result of a years long quest for the perfect GF bread recipe. It began with the classic GF bread recipe of rice flour, tapioca starch, corn or potato starch, powdered dry milk, eggs, oil, sugar, salt, xanthan gum, yeast and water. It later evolved to include bean flours. These early GF bread recipes, mostly starch and "empty" calories, simply tasted horrible and left a bitter aftertaste. Rice flour, bean flours and corn starch were quickly eliminated. After scientific studies concluded oats were gluten free and safe (except for possible wheat contamination), oat flour became a central ingredient. Starches were limited to no more than one third of the flour mix. Mashed banana, apple sauce, pumpkin puree, and yogurt were added to increase bread height and volume. Oat flour was blended with flour from other seeds and grains, including sorghum, millet, amaranth, quinoa, and buckwheat. A blend of oat and sorghum flour, tapioca and potato starch, mashed banana and low fat vanilla yogurt became standard GF bread recipe ingredients. Einkorn Einkorn an ancient form of wheat, was separately investigated. At that time, einkorn was considered potentially safe for celiacs. Samples of einkorn were obtained from Prime Grains [1] in Saskatchewan, Canada. Einkorn flour was found to have most of same height, volume, and sinking in the center problems as with any other gluten free flour blend in creating a GF bread. Einkorn bread, however, does not require the addition of starches. An oat/einkorn bread recipe similar to an oat/sorghum recipe minus the starches was created, but it became necessary to end the einkorn investigation when new research on einkorn came out showing that einkorn does contain gluten epitopes potentially harmful to celiacs. However, gluten content in einkorn is very low. The investigation produced no ill effects from consuming einkorn. Those with gluten sensitivity rather than celiac disease may well tolerate einkorn with no problems. Flaxseed Along with the Prime Grains einkorn samples sent from Saskatchewan, samples of golden and brown flaxseed were also sent. Using a coffee grinder to grind the flaxseed, the ground flaxseed was steeped in near-boiling water and used as egg replacer in GF bread recipes. The steeping releases mucilage from the outer coating of flaxseed to create a thick, slimy emulsion. Flaxseed mucilage seems to have a synergy with beta glucan in oats, a soluble fiber, forming a hydrocolloid combination that increases bread volume. When the Prime Grains flaxseed ran out, flaxseed was locally purchased. It was immediately noticed locally purchased flaxseed produced a much thinner emulsion than did the Prime Grains flaxseed. The local flaxseed had a much lower mucilage content. GF bread made with the local flaxseed had less volume and height and more sinking in the center than the Prime Grains flaxseed. Were it not for the flaxseed samples sent with the einkorn, the great variation in mucilage content in different varieties of flaxseed grown in different localities would have been missed. Little information is available on the mucilage content of flaxseed grown in North America. One study was found [2,3,4]. Prime Grains flaxseed is currently distributed through Farmer Direct Co-op [5] in Regina, Saskatchewan. High mucilage Farmer Direct Co-op flaxseed has been available from Whole Foods in the bulk foods section. Amazon's recent Whole Foods purchase may change that as bulk bin labels no longer state "Farmer Direct", only that it originates from Canada. However, the issue of high mucilage versus low mucilage flaxseed may be moot. The reason is buckwheat. Buckwheat, like flaxseed, also releases mucilage. It turns out buckwheat mucilage also increases bread height and volume, and, when used together with flaxseed, high mucilage flaxseed has no more effect on bread height and volume than lower mucilage flaxseed. More on buckwheat later. Deep Loaf Pans GF breads containing eggs and mostly starch can achieve high height and volume without collapsing using an ordinary loaf pan. But to achieve a full 4 inch loaf height using flaxseed as egg replacer and a low starch content requires a loaf pan with high sides. The deepest loaf pans available are 4 inch deep pullman loaf pans. Ideally a pan deeper than 4 inches is desired because GF breads tend to rise above the loaf pan and then fall during baking. Additionally, during baking, the loaf shrinks and pulls away from the pan side walls, more at the top than the bottom, resulting in a loaf narrowing toward the top rather than straight sides. Ideally the the sides of the loaf pan should taper so the bottom is narrower than the top. This cancels out the narrowing of the loaf at the top creating a finished loaf with straight sides. A small batch of 4-1/2 inch depth by 4-1/4 inch width by 8-1/2 inch and 13 inch length tapered heavy duty 16 gauge solid aluminum loaf pans were custom made by a USA baking pan manufacturer for this author to sell online. These long-life, heavy duty pans were ideal, but, unfortunately, high cost and price made for underwhelming online sales. The website was shut down years ago. However, a cheaper 13 inch long by 4 inch width by 4 inch depth aluminum-coated, folded thin steel pullman loaf pan should be adequate for the recipe which later follows. The cover is not needed. The following pans are suggested: USA Pan 13x4x4 Large Pullman Loaf Pan & Cover 1160PM-1 [6] or Chicago Metallic 44615 Pullman pan,single 13x4x4 [7]. Xanthan Gum and Konjac Glucomannan In the early development of oat and einkorn bread recipes, xanthan gum caused some problems. The use of xanthan gum alone often produced strange odd loaf shapes with concave sides. In one case an extra added teaspoon of xanthan gum caused the loaf to balloon well above the 4-1/2 inch deep loaf pan. When done, the sides of the loaf were sucked inwards and a cross section of loaf had the appearance of a giant mushroom. Konjac glucomannan powder [8] was then investigated. Konjac glucomannan is a natural, odorless soluble fiber that is found in the konjac plant and is the most viscous hydrocolloid available. Konjac used by itself produces a very firm loaf and restricts the bread height and volume. Xanthan gum produces a softer, more elastic bread. Konjac used together with xanthan gum have a synergy which allows the firmness of bread to be adjusted depending on their ratio and amounts. Konjac also "tames" xanthan gum so that the loaf has straight sides instead of turning into a mushroom. For a long time, 1-1/2 teaspoons each of konjac powder and xanthan gum, a one to one ratio, was used in the standard GF bread recipe. But this ratio and amount always resulted in at least some sinking in the center of the loaf. Recalling that additional xanthan gum creates a "mushroom" effect which results in a rounded top, the ratio was changed to 3 teaspoons of xanthan gum and 1 teaspoon konjac powder. This worked, resulting in a loaf with a slightly rounded or flat top, no longer sinking in the center. Psyllium husk was never tried as it generally decreases bread volume and height, not the desired effect [9]. Attempts That Did Not Work For years a standard GF bread recipe consisting of oat flour, sorghum flour, tapioca starch, potato starch, flaxseed, banana, low fat vanilla yogurt, molasses, sugar, canola margarine, cinnamon, ginger, salt, yeast, xanthan gum, konjac powder, apple cider vinegar, and water became standard daily fare. This recipe provided an acceptable GF bread, but was by no means perfect. It tended to crumble, required delicate handling, sank in the center, and had less volume and height than desired. It was not vegan or dairy free, and its taste could stand improvement. Deciding it was time for a change, numerous attempts to fix these short-comings were made. The attempts that failed included using citrus pectin, sugar beet fiber, gum arabic, and aquafaba (liquid from cooked chickpeas). High methoxyl citrus pectin did succeed in increasing height and volume and reducing crumbling, but its strong, bitter taste made it totally unacceptable. Choosing the Best GF Starches - Arrowroot and Potato Starch: Yes - Tapioca: No After the previous failures, investigations focused on how choice of starch affects GF bread volume. One especially interesting published research paper looked at GF breads made using a single starch in place of flour [10]. The study compared breads made with wheat, potato, tapioca, corn, and rice starch. Only wheat and potato starch produced any real bread structure. Corn starch had some bread structure. Tapioca and rice starch produced structures too far gone to be fully analyzed in the study. Tapioca starch produced a shapeless blob. Rice starch produced a crust circling a large empty center. The study revealed that potato starch would be the best GF starch for achieving greater volume and preventing sinking in the center. Unfortunately, the study did not look at arrowroot starch which later was found to be superior to tapioca starch. The standard oat/sorghum GF bread recipe used equal amounts of potato and tapioca starch. Two baking tests with these starches were performed using the standard GF bread recipe. One test used 3 parts potato to 1 part tapioca starch and the other test used 1 part potato to 3 parts tapioca starch. The test favoring potato starch produced a higher volume and height bread with reduced center sinking, as expected. The test favoring tapioca starch resulted in a drop in volume and height with increased center sinking. Potato starch has a bland, supposedly neutral taste. In the test favoring potato starch the "bland" taste dominated the entire taste of the bread covering up the taste of all other ingredients including molasses, spices, and banana, oats and sorghum, a totally unacceptable result. In the test favoring tapioca starch, a slight off taste was noted, but, worse, when toasted, the tapioca caused increased burning of the crust resulting in a bitter crust taste. It was concluded one should not make excessive use of potato starch and that tapioca starch may not be the best choice for a starch. This led to arrowroot starch as the next subject for investigation. Arrowroot and tapioca starches appear to be very similar. They definitely are not. Two baking tests were performed with arrowroot and potato starch. One test used 3 parts arrowroot to 1 part potato starch and the other test used equal parts of arrowroot and potato starch. In the test favoring arrowroot starch, the bread did not sink in the center or lose as much volume as when tapioca starch was favored. When toasted, the crust did not burn as with tapioca starch or produce any bitterness. Arrowroot starch also had no off taste as with tapioca starch. In the test with equal parts arrowroot and potato starch, there was a slight improvement in volume and less center sinking than with tapioca and potato starch at equal parts. The conclusion was that arrowroot starch is a superior choice over tapioca starch. Arrowroot may cost more than tapioca starch, but arrowroot starch now replaces tapioca starch as the preferred choice for a perfect GF bread recipe. Arrowroot starch can be found online in bulk at reasonable prices. Buckwheat - The Key to Volume, Height, Amazing Taste and a Bread That Does Not Sink or Crumble Still seeking the key to increasing bread volume and height, the world wide web was scoured for ideas. Intrigued by the impressive volume and height of GF breads made with buckwheat and rice flours by Strange Grains Gluten Free Bakery [11] in Perth, Australia, the question was asked, "Could buckwheat be the key?" Buckwheat had previously been rejected from consideration in the course of earlier oat bread recipe development due to a strong, unpleasant bitter taste. It turns out however, toasted buckwheat groats (kasha) were unknowingly used in that earlier trial years ago, a very bad and unfortunate choice. The world wide web provides many learning opportunities, one being that buckwheat flour does not have to taste awful. Buckwheat flour can be ground from three different forms of buckwheat, each having a completely different taste. The three forms are: 1) whole unhulled buckwheat; 2) raw dehulled buckwheat or buckwheat groats; 3) toasted buckwheat groats or kasha. The familiar earthy slightly bitter taste comes from the buckwheat hulls. In fact, some whole buckwheat flour contains added ground hulls for a stronger earthy flavor. The hulls create a greyish colored flour. Buckwheat groats are dehulled buckwheat seeds. Dehulling removes the source of the familiar earthy flavor. Flour from raw buckwheat groats has a creamy white color and a very mild sourdough rye flavor acceptable to just about everybody except for those who really miss having that earthy buckwheat hull flavor. Kasha or toasted buckwheat groats, on the other hand, has an extremely strong taste and odor that is popular in some cultures, but absolutely repulsive to most people. Kasha has a taste slightly suggestive of rye on the plus side but an odor strongly reminiscent of rotting food waste on the minus side. Kasha can easily be made by stirring raw buckwheat groats in a pan on medium heat for about 5 minutes until evenly brown and "fragrant". If the "fragrance" drives you out of your house into a freezing snowstorm, then you probably won't like kasha. Actually, after about a week of storage in a plastic bag in the refrigerator, the odor of rotting waste in bread made with kasha flour dissipates leaving the desirable sourdough rye flavor. Buckwheat flour can easily be made by grinding groats or whole buckwheat in a coffee grinder. Raw buckwheat groat flour is not readily available, especially gluten free certified flour, so a coffee grinder is needed. Gluten free whole buckwheat and raw buckwheat groats are readily available. Bob's Red Mill whole buckwheat flour is NOT certified gluten free (its groats are) but Anthony's Goods has certified gluten free whole buckwheat flour. Whole Foods has raw buckwheat groats in the bulk section at a very reasonable price. Bulk raw buckwheat groats are available online at reasonable prices. To test if buckwheat was the key to a perfect GF bread, a blend of one cup each of buckwheat, oat, and sorghum flours together with 2/3 cup each of potato and arrowroot starches went into the bread dough for the baking test. The buckwheat flour made the dough much more workable and elastic. Into to oven it went. The result? Success! Buckwheat indeed proved to be the missing key. The bread volume and height increased, reaching just over 4 inches tall. The use of 3 teaspoons xanthan gum and 1 teaspoon konjac powder contributed to a loaf with a slightly rounded top and absolutely no sinking in the center. The bread did not crumble. The rye-like taste was amazing. Why did buckwheat work? Buckwheat, like flaxseed, contains mucilage, and that slimy fiber likely gives buckwheat flour its high viscosity and unique baking properties [12]. Making GF Bread Dairy Free The final challenge was making the GF bread recipe vegan and dairy free. Low fat vanilla yogurt had been used to increase bread volume and protein. A substitute was needed. The latest trend in protein supplements is yellow pea isolate [13,14]. Yellow pea's protein amino acid profile compares favorably to that of dairy whey although it is not a totally complete protein. One study determined yellow pea protein added to GF bread had the highest level of sensory perception consumer acceptance compared to other proteins added to GF bread [15]. Yellow pea protein has also been used as the basis for a dairy free milk made by Ripple Foods [16]. Yellow pea protein is available from a number sources including Anthony's Goods, Bob's Red Mill, and Bulk Food Supplements. For the new GF bread vegan recipe, 2/3 cup of low fat vanilla yogurt was replaced with 1/4 cup yellow pea protein isolate powder plus 5 oz water. Yellow pea is a legume. If you have allergies to soy or peanuts (also legumes) use with caution, though yellow pea is considered to be much less likely to be an allergen. The yellow pea protein powder can be omitted with little effect on the overall GF bread recipe. Just replace it with another heaping tablespoon each of buckwheat, oat and, sorghum flours to maintain bread volume. Another vegan consideration is choice of oil. Canola oil, olive oil, coconut oil or a vegan buttery flavored spread like Smart Choice Original or Earth Balance Soy Free can be used. Smart Choice Original and Earth Balance Soy Free use yellow pea protein in place of dairy whey and sunflower lecithin in place of soy lecithin. Molasses or Maple Syrup? Molasses is used in the standard GF bread recipe to achieve a satisfying robust rye flavor. For an alternative subtle, delicate, sweet maple taste, grade A very dark and strong flavor maple syrup can be used in place of the molasses and granulated sugar. Pure maple syrup is a very pricey ingredient. The subtle change in taste using maple syrup may not really be worth the syrup's high cost, but the option is included in the recipe below, nonetheless. Maple syrup is sold in four grades: grade A golden color and delicate taste; grade A amber color and rich flavor; grade A dark color and robust flavor; and grade A very dark and strong flavor. Only use grade A very dark and strong flavor maple syrup for baking. The maple flavor of lighter shades of maple syrup is too weak to be tasted when used in most baked goods. The money spent using lighter shades of pricey maple syrup will only be wasted. Grade A very dark and strong flavor maple syrup is mostly used for cooking and not available in most grocery stores. It is readily available online and direct from maple syrup farms. Shipping from the east coast to the west coast may cost more than the maple syrup itself. Try to find an online deal with free shipping. RECIPES Oat-Sorghum-Buckwheat-Banana-Flaxseed GF Bread This recipe produces a 56 ounce (1.588 kg) gluten free bread loaf yielding 28 slices 7/16 inch (11.11 mm) thick. Preparation time is about 2 hours 15 minutes. Baking time is 1 hour 40 minutes. Kitchen Essentials: Coffee grinder (preferably burr-type) Electric mixer (preferably a stand mixer) Mixing bowl Pullman loaf pan, 13 inch x 4 inch x 4 inch (33.02 cm x 10.16 cm x 10.16 cm) Lidded 2 quart/liter (or larger) plastic food container Quart/liter glass or plastic measuring cups (2) 5 ounce (150 ml) glass measuring cup Potato/banana masher, ricer or food processor Hard rubber bowl scraper, specifically Rubbermaid FG1901000000 Scraper 9-1/2 inch 1 inch pastry brush A good set of stainless steel measuring cups and spoons 10 inch x 14 inch (25.4 cm x 35.56 cm) plastic food storage bags with twist ties Cooling rack Dry Ingredients: 1 cup (240 ml) oat flour 1 cup (240 ml) sorghum flour 1 cup (240 ml) buckwheat flour milled from raw dehulled buckwheat groats 2/3 cup (160 ml) potato starch 2/3 cup (160 ml) arrowroot starch ~3/4 cup (180 ml) (approx.) milled flaxseed freshly ground from 1/2 cup (120 ml) whole flaxseed 1/4 cup (60 ml) yellow pea protein isolate powder (* can be replaced with 1 heaping tablespoon (20 ml) each of oat, sorghum and buckwheat flour) 2 tablespoons (30 ml) granulated sugar (* omit granulated sugar if using maple syrup in place of molasses) 2 tablespoons (30 ml) caraway seed (* optional for deli rye flavor) 1-1/2 (7.5 ml) teaspoons salt 1-1/2 (7.5 ml) teaspoons ground cinnamon 1-1/2 (7.5 ml) teaspoons ground ginger 1 teaspoon (5 ml) baking soda 3 teaspoons (15 ml) xanthan gum 1 teaspoon (5 ml) konjac glucomannan powder 4 teaspoons (20 ml) fast acting yeast Wet Ingredients: 2 cups (480 ml) cold water to mix with milled flaxseed Additional water to mix with mashed banana and molasses (or maple syrup) to achieve 2 cups total mixture ~1 cup (240 ml) (approx.) mashed ripe banana (2 medium to large bananas) 4-1/2 tablespoons (67.5 ml) molasses, unsulphured, mild (or full flavor) to one's taste (* Alternately, omit molasses and use 3/4 cup (180 ml) maple syrup, grade A very dark and strong flavor) 2 + 1 tablespoons (30 + 15 ml) canola, olive or melted coconut oil or melted vegan buttery flavored spread Additional oil or vegan spread to grease loaf pan 1 teaspoon (5 ml) apple cider vinegar (as an antimicrobial, anti-mold agent) Directions: 1. Grind enough raw dehulled buckwheat groats in a coffee grinder to make 1+ cups (260 ml) buckwheat flour. 2. Grind 1/2 cup (120 ml) whole flaxseed in a coffee grinder. 3. Place 2 cups (480 ml) COLD water in a quart/liter measuring cup and stir in the ground flaxseed with a fork. 4. Heat water and flaxseed mixture in a microwave oven until near boiling. Let steep for 10 to 20 minutes. 5. Combine all dry ingredients EXCEPT flaxseed into a lidded 2 quart/liter (or larger) plastic food container. 6. Thoroughly shake and blend dry ingredients together in the food container holding lid down securely. 7. Mash, rice, or puree 2 medium to large bananas into a separate quart/liter measuring cup. 8. Using 5 ounce (150 ml) glass measuring cup, warm 4-1/2 tablespoons (67.5 ml) molasses in microwave oven to thin and add to mashed bananas, or, in place of molasses, add 3/4 cup (180 ml) maple syrup to mashed bananas 9. Add enough water to the bananas and molasses (or maple syrup) and stir together so that the liquid mixture measures 2 cups (480 ml). 10. Warm up the banana molasses (or maple syrup) mixture in a microwave oven for 2-3 minutes. 11. Melt 2 tablespoons (30 ml) of coconut oil or vegan spread in a microwave oven in a small bowl, if these oils used. 12. Stir banana molasses (or maple syrup) mixture and steeped flaxseed into a mixing bowl. 13. Add 2 tablespoons (30 ml) oil plus 1 teaspoon (5 ml) apple cider vinegar to the mixing bowl. 14. Grease a 13 inch x 4 inch x 4 inch pullman loaf pan. Use a pastry brush for applying liquid oil. 15. Using an electric mixer with a dough hook, blend liquids for 1-2 minutes at a high medium speed. 16. Stop mixer and add dry ingredients to the bowl. Start mixing at low speed for 15 seconds, then increase to a low medium speed and mix for 16 minutes to a smooth, thick, moist (not wet), elastic dough consistency. 17. Preheat oven to 300-325° F (150-160° C). 18. Using a hard rubber bowl scraper, transfer dough from mixing bowl to the greased pullman loaf pan. 19. Plunge the hard rubber bowl scraper up and down in the dough to level and even out the dough. 20. Melt remaining 1 tablespoon (15 ml) coconut oil or vegan spread in the microwave in a small bowl, if oils used. 21. Use a pastry brush to spread 1 tablespoon (15 ml) oil on top of the dough. Smooth and round the top of the dough with the pastry brush. 22. Allow the dough to rise to just above the top of the pullman loaf pan. 23. Place the pullman loaf pan (uncovered) in the preheated oven and bake for 1 hour 40 minutes maintaining an oven temperature slightly above 300° F (150° C) to avoid burning the crust. 24. When done, remove loaf pan from oven and allow the loaf to cool in pan for only about 10 minutes to avoid the crust becoming soggy from trapped pan moisture. 25. Remove loaf from pan, tapping pan bottom corner edges on counter to loosen loaf. Transfer loaf to cooling rack. 26. Allow bread to cool to room temperature before slicing the loaf into 2 halves with a sharp, smooth edged (not serrated) slicing knife. 27. Store each loaf half in 10 inch x 14 inch plastic food storage bags with twist ties and place in the refrigerator. 28. If you can wait, keep it in the refrigerator overnight before consuming. The bread taste and texture actually improve overnight as it firms up in the fridge. When firm, the bread can easily be sliced nearly paper thin without falling apart. The bread will keep fresh in the fridge for well over 2 weeks and seems to improve in taste as it ages. Quick and Easy Gluten Free Mini Pizzas Making mini pizzas using bread slices for crusts is nothing new. But finding a GF bread suitable for a pizza crust is somewhat elusive. Just finding a GF bread with tall enough slices is a challenge. The Oat-Sorghum-Buckwheat-Banana-Flaxseed GF Bread presented above works great! Its full size slices, taste, and texture make for a wonderful mini crust upon which to build an easy, tempting GF mini pizza. The recipe is simple. Key to this recipe is the use of a cooling rack on top of a metal baking sheet. The cooling rack raises the pizza crust above the surface of the baking sheet allowing hot oven air to circulate under the crust. This keeps the crust dry and crispy, preventing the crust from getting soggy due to moisture trapped between the crust and baking sheet. Directions for one 2-slice pizza serving: Prepare or slice any toppings you desire. Preheat the oven to 450° F (232° C). Toast 2 slices of Oat-Sorghum-Buckwheat-Banana-Flaxseed GF Bread to a golden brown. Place toast on top of a cooling rack sitting on top of a metal baking sheet. Spread a generous tablespoon of your favorite pizza sauce, canned or homemade, on each slice. Spread a layer of shredded mozzarella cheese on top of the sauce, about 1/3 cup (80 ml) per slice. Spread any other cheeses, such as diced or shredded sharp cheddar, on top of the mozzarella. Add your toppings and a touch more mozzarella. Slide the mini pizzas, cooling rack, and baking sheet together into the hot oven. Bake for 9 minutes until cheese melts and bubbles. Slide the baking sheet and rack out from the oven and transfer pizzas to a plate using a metal spatula. Serve. About Gluten Free Toasters Toasting gluten free bread in a typical kitchen 2 or 4-slice toaster cannot be completed in one toasting cycle. To achieve a golden brown toast requires 2 or even 3 toaster cycles. Typical toasters provide toasting times of no more than 2-1/2 minutes maximum per cycle. A few more expensive toasters can toast up to 3 minutes. It is common for GF breads to require a single cycle toasting time of more than 5 minutes to toast golden brown. It takes 5 minutes 15 seconds starting in a cold 1000 watt kitchen toaster to toast slices of Oat-Sorghum-Buckwheat-Banana-Flaxseed GF Bread to a golden brown in a single cycle. A toaster-oven can provide a longer single cycle toasting time, but may require 10 minutes or longer to toast GF bread golden brown. A toaster-oven is less efficient for toasting bread than a 2 or 4-slice toaster because it must heat up a much larger volume than a 2 or 4-slice toaster which has heating elements up against the bread. A few manufacturers have provided toasters with a "Gluten Free" button to extend the maximum single cycle toasting time. These include Crux 2 and 4-Slice Toasters [17] available exclusively at Macy's, Bella Pro Series and Ultimate Elite 2 and 4 Slice Toasters [18,19], and the Williams Sonoma Open Kitchen 2-Slice Stainless Steel Toaster [20]. There are several problems with these toasters. First, the maximum toasting times on the "Gluten Free" setting are still not long enough. Maximum toasting times provided by Bella for its Ultimate Elite Toaster are 3 minutes 50 seconds for the "Gluten Free" setting and 4 minutes 20 seconds for the "Gluten Free" + "Frozen" setting. Second, a gluten-free toaster for celiacs, by necessity, must be used exclusively for GF breads to avoid wheat contamination. A gluten free toaster does not need a "Gluten Free" button. A gluten free toaster simply requires a 6 minute maximum toasting time to adequately toast gluten free breads. One should not have to remember to push a "Gluten Free" button every time they toast bread. Is it so hard for manufacturers to offer a toaster with a 6 minute timer? For those with some basic electronic technical skills, there is a relatively easy solution to having a toaster with a sufficiently long 6 minute maximum toasting time for GF bread. The electronic toaster controller board in a toaster can be modified to extend the maximum toasting time by simply replacing a resistor and/or a capacitor on the board. First one needs to find a toaster in which the controller board can easily be accessed. It turns out the Nesco T1000 toaster [21] is well-suited to the task. As toasters go, almost all are made in China and tend to have a high percentage of manufacturing defects per customer product reviews. The Nesco T1000 is a nice looking, sturdy toaster with nice features. With the right screwdriver to remove the "tamper proof" screws, the controller board is easy to get to and easy to modify. The only flaw in the Nesco T1000 is that the toasting time is shorter in a hot Nesco T1000 toaster than the toasting time in a cold Nesco T1000 toaster at the same browning setting, resulting in inconsistent browning. If toasting always begins in a cold toaster, browning is always consistent, and the browning setting need never be touched to achieve the same results every time. Below, instructions on modifying the Nesco T1000 are provided. A modified Nesco T1000 toaster has been perfectly toasting GF bread daily for over 4 years without a single problem. These notes are of a technical nature. Modifying the Nesco T1000 toaster will void the warranty. Any modifications you perform are done so at your own risk. If you are not familiar with electronic components or a soldering iron, do not attempt the modification. Find a friend or someone with the technical skills if you wish to have a modified Nesco T1000 toaster. Nesco T1000 Toaster Tech Notes - How to Increase the Toasting Cycle Time Summary: The browning control circuit of the Nesco T1000 toaster is designed around the AO201D toaster controller chip, an 8-pin DIP integrated circuit. Toaster cycle timing is achieved by adjusting the frequency of a timer oscillator on board the AO201D via an external RC circuit. The frequency is inversely proportional to RC. Increasing R (resistance) and/or C (capacitance) decreases frequency and increases the toasting cycle time. R in the Nesco toaster is a summation of a 250k potentiometer (variable resistor) in parallel with a 390k resistor (R6) in series with a 68k thermistor (NTC) in parallel with a 180k resistor (R5). C is a .033µf capacitor (C3). The Defrost button increases the toasting cycle time by switching in an additional .0047µf capacitor (C4) in parallel with C3. The thermistor decreases the resistance as the toaster ambient temperature rises and is supposed to help stabilize the oscillator frequency which is affected by heat. Ideally, temperature compensation provided by the thermistor and the AO201D should keep the oscillator frequency stable and browning shade the same from batch to batch as the toaster ambient temperature rises. Unfortunately, in the Nesco toaster, the oscillator frequency becomes unstable and increases as the toaster heats up, significantly reducing the toaster cycle time when the toaster is hot compared to the cycle time of a cold toaster. Hence, to maintain the same browning shade of a cold toaster, the browning control must be turned up higher when toasting in a hot toaster. The modifications below will increase the original factory maximum toasting cycle time of about 2.5 minutes to about 5.5 minutes when the toaster is cold. The Defrost button adds up to 30 seconds or so additional time. (Note: There is no datasheet available online for the AO201D chip. A datasheet in chinese is available for a similar MCU CMS12530 chip [22] with some diagrams and tables labelled in english. The Pericom PT8A2514A toaster controller chip [23] is also of interest with an english datasheet and a timer that can be adjusted from 30 sec to 10 min.) Tools Required: TA23 triangle head screwdriver (Silverhill Tools ATKTR4 Triangle Head 5 Size Screwdriver Set) #1 Phillips head screwdriver Mini needle nose pliers Mini wire cutter 25 watt taper point soldering iron Desolder bulb, wick, or tool 60/40 Tin/Lead rosin core solder Parts Required: .02µf 25v to 100v ceramic or polyester film capacitor 68k 1/4-watt resistor (blue-gray-orange) Disassembly: Lay some newspaper or a towel on the work surface. Have a container handy to keep the small screws and parts from getting lost. Remove the crumb tray (which makes 2 tabs on the plastic base that slip under the shell lip more visible). Lay the toaster upside down on the work surface. Using the TA23 screwdriver, remove the tiny black screw from the bottom of the chrome pop-up lever knob. Insert a tool slightly larger than the TA23 screwdriver into the screw hole (the TA27 driver if you have it) and push the black plastic insert out of the chrome portion of the pop-up lever knob to free the knob from the metal lever. Slip the knob off the metal pop-up lever. Remove the 4 triangle head screws which attach the black plastic base to the metal shell. Separate and lift the metal shell off the plastic base noting the 2 tabs that were under the crumb tray and the 4 metal tabs at the ends of the toaster slots that insert into small slots on top of the inner metal cage. Disconnect the 4-wire cable small white nylon connector connected to the browning control circuit board attached to the toaster shell. Completely separate the base and inner cage from the outer metal shell and set aside the base. Using the #1 Phillips screwdriver, remove the 2 broad head screws securing the insulation board to the browning control circuit board attached to the outer metal shell. Remove the 4 Phillips screws securing the browning control circuit board. Turn the browning control to an extreme so that you can easily realign it on reassembly. Lift up and slip the browning control circuit board from out behind the browning control knob and push buttons (the knob and buttons remain in place and do not have to be removed). Modifications: Desolder and remove the 390k resistor (orange-white-yellow) labelled R6 (no replacement needed). Desolder and remove the 180k resistor (brown-gray-yellow) labelled R5. Replace R5 with a 68k 1/4-watt resistor (blue-gray-orange). Locate capacitor C3 (.033µf) which is numbered 2A333J. Turn the circuit board over and on the back side solder a .02µf 25v to 100v ceramic or polyester film capacitor across the two C3 capacitor connections keeping the .02µf capacitor flat against the circuit board and trimming off excess leads. Reassembly: Before reassembling, take a look at the pop-up lever spring mechanism and make sure the small metal plate beneath the lever properly aligns with the electromagnet arms when lowered. If skewed, twist the the metal plate until it is properly aligned (the plate in my toaster was skewed at the factory which caused a glitch preventing the pop-up lever from latching when first testing the toaster out of the box). Reverse the steps used in disassembly. Be sure to reconnect the 4-wire connecter, use the 2 broad head screws for the insulator board, and carefully align and insert the 4 outer metal shell tabs into the inner metal cage slots. Make sure you properly align the small notch in the black plastic insert with metal pop-up lever notch before pressing it back into the chrome portion of the pop-up knob. Do not over-tighten the triangle head screws, especially the tiny black screw in the pop-up knob (tighten just enough to bottom-out the screw heads). Testing: Make sure all functions still work (you don't need bread in the toaster to test). Get a watch and time the toasting cycles at "1" and "6" settings both in hot and cold conditions (give the toaster plenty of time to cool to the touch for cold testing). At "1" you should get about 32 sec hot and 1 min 23 sec cold. At "6" you should get about 4 min 25 sec hot and 5 min 35 sec cold. Pressing the "Defrost" button will add additional time. SOURCES Prime Grains Inc. Variation of Mucilage Content in the Flaxseed Coat; Diederichsen A, Raney JP, Duguid SD; Saskatchewan Flax Grower Oct 2003 Vol 5 No 1 https://saskflax.com/quadrant/media/Pdfs/Newsletters/flaxfall03.pdf Variation of mucilage in flax seed and its relationship with other seed characters; Diederichsen A, Raney JP, Duguid SD; Crop Science Feb 2005 Vol 46 No 1, p 365-371. Selection for increased seed mucilage content in yellow mustard; J Philip Raney and Gerhard FW Rakow; (Describes method used for determining mucilage content in seed); The Regional Institute, Online Publications. Farmer Direct Co-op USA Pan 13x4x4 Large Pullman Loaf Pan & Cover 1160PM-1 https://www.usapan.com/13-x-4-x-4-large-pullman-loaf-pan-and-cover-1160pm Chicago Metallic 44615 Pullman pan, single 13x4x4 https://www.bundybakingsolutions.com/ Konjac Glucomannan Powder http://www.konjacfoods.com/product/1.htm The Gluten-Free-Bread Baking-with-Psyllium-Husks-Powder Test by Annalise Roberts http://mygluten-freetable.com/2014/04/the-gluten-free-bread-baking-with-psyllium-husks-powder-test/ Fundamental Study on the Impact of Gluten-Free Starches on the Quality of Gluten-Free Model Breads; Horstmann SW, Belz MC, Heitmann M, Zannini E, Arendt EK; Foods. 2016 Apr 21;5(2) https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5302342/pdf/foods-05-00030.pdf Strange Grains Gluten Free Bakery https://www.strangegrainsbakery.com.au/gluten-free-bread-perth Technological Properties of Pea and Buckwheat Flours and Their Blends; Ilze Beitane, Gita Krumina-Zemture, Martins Sabovics; Latvia University of Agriculture Research for Rural Development 2015, Annual 21st International Scientific Conference Proceedings Vol 1, p 137-42 http://llufb.llu.lv/conference/Research-for-Rural-Development/2015/LatviaResearchRuralDevel21st_volume1-137-142.pdf Northern Pulse Grower Association Pea Flour Brochure http://www.northernpulse.com/uploads\resources\661\pulse-flour-brochure.pdf USA Dry Pea & Lentil Council Brochures https://www.usapulses.org/ Non-gluten proteins as structure forming agents in gluten free bread; Ziobro R, Juszczak L, Witczak M, Korus J; J Food Sci Technol. 2016 Jan;53(1):571-80 https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4711467/pdf/13197_2015_Article_2043.pdf Ripple Foods Pea Milk https://www.ripplefoods.com/ Crux Toasters http://www.cruxkitchen.com/crux_toaster_2slice.php Bella Pro-Series & Ultimate-Elite Toasters https://bellahousewares.com/ Williams Sonoma Open Kitchen Toaster https://www.williams-sonoma.com/products/willaims-sonoma-open-kitchen-2-slice-stainless-steel-toaster/ Nesco T1000 2-Slice Toaster http://www.nesco.com/products/Small-Appliances/Toasters/TWO-SLICE-TOASTER-THUNDER-GREY/ MCU CMS12530 toaster controller chip (in chinese) http://mcu.com.cn/uploads/file/2015/20150819163253_26043.pdf Pericom PT8A2514A toaster controller chip https://www.diodes.com/assets/Datasheets/PT8A2514A.pdf

Celiac.com 07/08/2021 - We've done a number of stories on gluten-free flours made from bugs. From cockroaches and crickets as the path to gluten-free bread nirvana, to an entire cookbook devoted to recipes made with cricket flour, we've happily covered the gluten-free bug protein scene. Now, in the face of our 17-year cicada hatching, the question turns to cicadas. Cicadas are ugly, and deliver a mind-numbing buzz, but they're also protein-packed, low-fat, low-carb, and gluten-free. Cheap, nutritious, and plentiful, insects, including cicadas, are also a popular and highly nutritious snack for humans in numerous countries around the world. In many countries, vendors selling deep fried crickets, grasshoppers, cicadas, and other insects are commonly found among the myriad sidewalk food purveyors. Rich, nutty, low in fat, and high in protein, the crisp, salty snacks are popular with all walks of life, and it's not uncommon to see schoolchildren sharing a bag of crickets the same way western kids might share a bag of chips, or truck drivers nibbling a bunch over beers. As one who has appreciated the delicious, salty crunch of fried grasshoppers, I can attest to, if not their outright appeal, then at least their distinct lack of grossness. According to Cortni Borgerson, Assistant Professor of Anthropology at Canada's Montclair University, cicadas are both safe to eat and delicious. With one of the largest cicada hatches in decades expected this year, the opportunity to explore the culinary possibilities of cicadas will perhaps never be greater. There's no word on whether gluten-free flour from cicadas could be used to enrich gluten-free bread in the same way as flour from crickets and cockroaches. But the resulting breads in those cases are delicious and very bread-like, so maybe we'll get some similar results with flour made from cicadas. In addition to Professor Borgerson's tips, Allrecipes has a few tips on cooking cidadas. Would you be willing to try a fried cicada? Would you maybe eat a recipe that included cicadas? Share your thoughts in the comments below, or take the HeraldDispatch.com's cicada snack poll here.

This recipe for keto-friendly, gluten-free Butter Bread comes to us via Chef John over at Food Wishes blog, who seems to have gotten it from KetoConnect.net, where the bread is known as Best Keto Bread. We've included links to both sites, so you can look at the original sources. That said, we're excited to try this keto-friendly gluten-free bread. Keto-Friendly Gluten-Free Bread Ingredients for one loaf: 1½ cup fine ground almond flour 2 teaspoons baking powder 1 teaspoon fine salt ¼ cup melted butter 6 large egg yolks 6 large egg whites ⅛ teaspoon cream of tartar Directions: In a mixing bowl, beat eggs and egg whites until frothy. Add other ingredients and blend well. Pour into greased bread-loaf pan. - Bake at 375 F. for about 30 minutes

Celiac.com 02/25/2021 - Numerous starch-based gluten-free breads are made with corn, potato starch and hydrocolloids, all of which are low in nutrients and devoid of health promoting compounds. These types of bread have some advantages. They are often shelf stable, and/or frozen. However, their poor nutritional qualities makes them less appealing to many consumers. One solution is to supplement such breads with pseudo-cereals, seeds, fruits and/or vegetables rich in nutritional components, especially antioxidants. Pulp from red fleshed (Magenta Love) and purple fleshed (Violetta) potatoes is high in dietary fiber, along with endogenous polyphenols, namely flavonoids, flavonols, phenolic acids and anthocyanins with high antioxidant potential. Because of these nutritional qualities, these potatoes offer tremendous potential for cheaply and easily fortifying starch-based gluten-free breads made with corn, potato starch and hydrocolloids. Recently, scientists at the University of Agriculture in Krakow (Poland) assessed the effects of various levels of freeze-dried pulp from red and purple potatoes on polyphenol, fiber, antioxidant and acrylamide content in the analyzed gluten-free breads containing the above potato pulp. They found that pulp from colored flesh potatoes is rich in pro-health compounds, especially fiber and polyphenols. The pulp can be used to fortify gluten-free bread with phenolic compounds and fiber, without reducing favorable properties, such as crumb elasticity, porosity, taste and smell. Gluten-free bread fortified with 7.5% freeze-dried Magenta Love red potato pulp was high in phenolic compounds, dietary fiber, and antioxidant activity, coupled with low levels of potentially dangerous acrylamide and good physical and sensory qualities. Their team recommends that manufacturers consider using the 7.5% mix for large scale gluten-free bread production. Since nutritional deficiencies are common in people with celiac disease, improving the nutritional profile of gluten-free breads that are typically made with corn, potato starch and hydrocolloids would be beneficial to numerous people. Read more in PLoSONE 15(9):e0229841.

Celiac.com 10/11/2019 - Most people already know that sprouted grains are healthier than their non-sprouted versions, mainly due to the enzyme activity which breaks down the starches and makes them easier for you to digest. However, finding a gluten-free sprouted grain bread has never been easy—at least not until now. Little Northern Bakehouse makes two outstanding gluten-free, sprouted breads: Sprouted Honey Oat Bread, and their 7 Grain Bread. You may recall our review of their hot dog and hamburger buns in which we were blown away by their taste and texture. Amazingly Little Northern Bakehouse has managed to blow us away again with these two sandwich breads. Their quality, taste, texture, and "mouthfeel" are simply incredible, and second to none! On top of their perfect taste and texture, neither of gluten-free sandwich breads will fall apart. We made some of the best panini sandwiches that I've had since going gluten-free, and the bread did not crack, crumble, or leave crumbs on our plates. Both breads are also a healthy choice, and one serving (two slices) of each contains 3-4 grams of your daily fiber. These breads really are "the greatest thing since sliced bread!" Visit their site for more info.

Celiac.com 08/22/2020 - You may have read about "No-Knead Bread" in Mark Bittman's column in the New York Times a couple of years ago or you may have seen more recent discussions in Cook's Illustrated magazine. Originally designed for traditional gluten breads, I discovered that this technique is extremely well-suited to gluten-free bread-baking. Inspired by well-known baker Jim Lahey of Sullivan Street Bakery in Manhattan, the technique involves mixing a fairly wet dough, storing it in the refrigerator so it is ready to bake anytime in the next few days, and then baking as much (or as little) as you want, when you want. The reward is that you only mix once, yet enjoy fresh-baked bread throughout the week with minimal fuss. Instead of days-old bread or frozen gluten-free bread that has to be rejuvenated in the microwave oven, you enjoy it hot from the oven. As it turns out, this technique is perfect for gluten-free bread. Just like our gluten-free dough, the dough is fairly wet and not kneaded. After some experimenting, I devised my own version and we made room for it in my latest cookbook, 1,000 Gluten-Free Recipes because my editors and I thought it was important to include this cutting-edge approach. We named it "Breakthrough Ready-to-Bake Bread." The beauty of this approach is that it is so adaptable to a number of uses. If you live alone or cook for two, you could bake a single roll in a custard cup or a mini-loaf in a small loaf pan. For entertaining larger groups such as dinner parties or holiday gatherings, mix the dough early in the week and it's ready to bake two big French bread loaves by the weekend, saving you precious time on party day. You may have some questions about this approach. If you're worried about the safety of dough that sits in the refrigerator for several days, don't be. I use flaxmeal instead of eggs for binding, and the vinegar provides an acidic environment. Most of us are accustomed to baking dough right after mixing it, so you may wonder what the baked bread looks like. The answer is that it looks remarkably like real bread; the air holes are a bit larger and somewhat uneven which is more appealing than the typical dense, cake-like texture of most gluten-free yeast breads. The following recipe gives you exact instructions on how much dough to use for French breads, baguettes, and mini-loaves. Breakthrough Ready-to-Bake Bread Recipe Reprinted with permission from 1,000 Gluten-Free Recipes by Carol Fenster (Wiley, 2008) Makes two French bread loaves (10 one-inch slices per loaf); three French baguettes (7 one-inch slices per loaf); or four 5x3-inch loaves (5 one-inch slices per loaf) This ready-to-bake bread dough was inspired by New York baker Jim Lahey's "no-knead" technique. Mark Bittman wrote about Lahey's technique in the New York Times and it was also featured in Cook's Illustrated magazine. The dough in my gluten-free version keeps up to 5 days in your refrigerator. When you're to bake, remove enough dough for as many loaves as you wish. Shape the dough in a nonstick (gray, not black) pan, let it rise, and then bake it in a preheated oven. Ingredients: 1 cup warm (110°F) milk (cow's milk works best) 1 tablespoon active dry yeast 2 tablespoons sugar 1 teaspoon golden flaxmeal (stir in ½ cup boiling water, then cool to room temperature) 2 cups potato starch 1 cup Carol's Sorghum Blend (see below) 1 ¼ teaspoons salt (1 ½ teaspoons if using canola oil) 1 teaspoon xanthan gum 1 teaspoon guar gum ¼ cup unsalted butter or buttery spread by Earth Balance 1 tablespoon cider vinegar 1 teaspoon sesame seeds, for sprinkling Directions: Dissolve sugar and yeast in warm milk. Set aside 5 minutes. In bowl of heavy-duty stand mixer, beat all ingredients (except sesame seeds) on low speed just to blend ingredients. Increase speed to medium and beat 30 seconds, stirring down sides with spatula. Dough will be soft. Refrigerate, tightly covered, for up 5 days. When ready to bake, line French bread pan or French baguette pan with parchment paper, or generously grease up to four mini 5x3-inch pans. Using #12 metal spring-action ice cream scoop or well-greased one-third cup measuring cup, place dough in chosen pan(s) and shape with wet spatula as follows: 4 level scoops bread dough per French bread loaf, shaped to 10-inch log(s) 2 heaping scoops bread dough per French baguette loaf, shaped to 10-inch log(s) 2 level scoops bread dough per 5x3-inch loaf, top of loaf smoothed flat Sprinkle with sesame seeds. Place dough in warm place (75-80°F) to rise until level with top of pan. With sharp knife, make 3 diagonal slashes (⅛-inch deep) in loaf so steam can escape during baking. Position rack in middle of oven. Set oven to 400ºF. Bake French bread 30 to 35 minutes; French baguette 25 to 30 minutes; or mini 5x3-inch loaf 20 to 25 minutes, or until nicely browned. Cover loaves with aluminum foil after 15 minutes of baking to prevent overbrowning. Remove bread from pans; cool 15 minutes on wire rack before slicing with electric knife or serrated knife. Serve slightly warm or at room temperature. Carol's Fenster's Sorghum Flour Blend 1 ½ cups sorghum flour 1 ½ cups potato starch (not potato flour) or cornstarch 1 cup tapioca flour Whisk together thoroughly; store in a tightly covered container in a dark, dry place or refrigerate or freeze. Bring to room temperature before measuring.

Celiac.com 07/30/2020 - Baking great gluten-free bread can be a challenge. Fortunately, researchers and product developers are working on that challenge from numerous angles, including new flour types, new milling processes, and new baking techniques that are leading to the development of some amazing gluten-free bread. Here are nine secrets that are at the forefront of some of the most promising breakthroughs in gluten-free bread formulation. Nine Secrets to Great Gluten-Free Bread Chickpea Flour A special type of chickpea flour, called "Artesa," that mimics wheat flour, but can also be used like modified starch in some applications, might offer a major breakthrough for gluten-free baking and manufacturing. Artesa has formulating characteristics, including elasticity and stretch that mirrors wheat gluten without added milk or egg protein, modified starch or gums. It works great in soups, sauces and gravies, and more. Cockroach Flour No, we are not kidding. Flour made from the lowly cockroach could be the new gold-standard for gluten-free baking. Researchers at the Federal University of Rio Grande in Brazil have developed flour made from ground cockroaches that contains 40 percent more protein than normal wheat flour, and also has great bread-like elastic qualities. Cricket Flour If cockroach flour is too much for you, may we suggest gluten-free flour made from crickets. No, seriously. Cricket flour might just be the secret to delicious, nutritious gluten-free bread. A team of researchers in Italy has figured out how to use cricket flour effectively to create high quality, great smelling, gluten-free baked goods that are also high protein, and rich in antioxidants. Electricity Electricity may hold the key to great gluten-free bread. Researchers at the University of Natural Resources and Life Sciences, Vienna (aka BOKU) recently discovered a way to bake tasty gluten-free bread in minutes, by shocking it from the inside out with a high voltage electrical current. Mango Flour Philippine company Green Enviro Management Systems Inc., produces gluten-free mango flour enriched with egg whites and other "healthy" alternatives. The resulting mango flour is good for making many types of muffins, bread, energy bars, and sandwiches. Plant Proteins Coeliac UK is teaming with Innovate UK to develop three new plant proteins that will help manufacturers make better gluten-free bread. Nandi Proteins is developing protein concentrates that can be used to improve gluten-free commercial baking. The project will focus on three ingredients currently underused by the food industry: fava beans, rapeseed by-products, and naked oats. Wet-Milled Rice Researchers at Hiroshima University have perfected a wet-mill process to make flour for gluten-free bread that creates tiny bubbles coated in uniform undamaged starch particles in a suitably supportive matrix. The result is gluten-free bread with a similar consistency and volume to traditional wheat-flour loaves. Wine Flour Yes, wine flour is really a thing, and it is gluten-free. Inventor Hillary Niver-Johnson makes wine flour from the pomace, or grape skins and seeds, typically discarded in the wine making process. Her product, called Finger Lakes Wine Flour, contains all the same vitamins, minerals, and antioxidants as grapes. Wine flour is also rich in protein and fiber, with two grams of protein and three grams of fiber in every teaspoon. Wine flour is available as Riesling, Cabernet Sauvignon, Cabernet Franc, Merlot, Pinot Noir, and Gewurztraminer. Wine flour does have a trace wine flavor, but might make a great addition to gluten-free sourdough and other breads. Sourdough Starter Recent studies show that sourdough fermentation can also speed gut healing in people with celiac disease at the start of a gluten-free diet. Over the past few years researchers have been experimenting with sourdough fermentation as a means for making traditional wheat bread safe for people with celiac disease. Recently, yet another study examined the safety of this process with great results. Some intrepid gluten-free bakers have combined sourdough starter with gluten-free ingredients to produce great, long-fermented, gluten-free sourdough bread. Here's a recipe for gluten-free sourdough starter. Tips for Baking Better Gluten-Free Bread at Home Here are seven easy tips for baking better gluten-free bread at home.

Celiac.com 04/12/2017 - Researchers at Hiroshima University say they have perfected the science behind a new bread-baking recipe. Developed by Japan's National Agriculture and Food Research Organization, NARO, the method uses rice-flour to produce gluten-free bread with a similar consistency and volume to traditional wheat-flour loaves. Now, rice-flour based gluten-free breads are old hat, but they've long had a reputation for being dry, crumbly, soulless creations that pale in comparison to even the cheapest traditional breads. The Japanese rice bread is 100% natural, and offers a consistency and texture similar to wheat breads. Breads made with wheat flour are soft, spongy and chewy in large part because of gluten's ability to form a flexible matrix. This matrix provides stability for the thin dough/bread walls, which are formed between CO2 bubbles produced by fermenting yeast. It also enables bread to "rise" in response to increasing CO2 levels during the baking process. Since standard rice flour contains no gluten, the researchers needed to develop a new method that would bring these vital bread characteristics to their gluten-free bread. NARO solved the problem by using a specific type of wet milling process to produce their rice flour. The wet-mill process to make flour for gluten-free bread permits the formation of a microstructure of the fermenting batter, and in the resulting loaf, creating tiny bubbles coated in uniform undamaged starch particles in suitably supportive matrix. The research team found that this process created properties previously unseen in rice-flour; properties arising from the undamaged starch particles created by the milling technique They dub this supportive matrix "stone walls,” and they apparently form due to the surface activity of the undamaged starch granules. It appears these granules are able to lower the surface tension of water, and reduce the likelihood of collapse in the formed bubble walls. The result is spongier, chewier bread. Some of the researchers suspect that the stability of the undamaged starch bubble is due to the uniform hydrophobicity of the similar sized granules, and that these cause an interface between damp gaseous air pockets and the liquid batter. Whatever the exact reason, this "stone wall" matrix allows bubbles to grow and expand as interior CO2 levels increase, which leads to superior bread loaves. This technique has the potential to revolutionize the gluten-free bread industry. Stay tuned to see how the story evolves. Source: Sciencedaily.com

Celiac.com 04/04/2019 - More people than ever are avoiding gluten and buying gluten-free foods. Conventional stores are the major distribution channel for gluten-free products, with 2015 sales amounting to about 2.79 billion U.S. dollars. By 2020, the market is projected to be valued at 7.59 billion U.S. dollars. Gluten-free breads are one of the staples for many gluten-free diets. They make up a significant portion of gluten-free products sold in stores. However, gluten-free breads are drawing scrutiny for some ingredients that don’t seem very food-like. Gluten-Free Foods High in Salt, Fat and Sugar We know that gluten-free foods tend to have have lots of salt. We also know that they tend to contain high amounts of fat and sugar, as well. Consumers can be easily mislead by gluten-free labels and marketing claims. Dietician Aisling Pigott says that people have "this perception that choosing the gluten-free bread or cake is healthier for us but actually, it's generally the same product with the gluten removed and other additives added in to make that product taste right." The latest scrutiny comes in the form of an investigative report from a television station in the UK that is highlighting some startling truths about gluten-free breads. Among them, the report features Chris Young, a spokesman for the Real Bread Campaign, who warns consumers that some brands contain up to 27 different ingredients, some of which are "not, strictly speaking, food substances...You start off with water, rice flour, tapioca starch and maize starch," he said. "Then you start getting to things like humectant and glycerine, which you find in make-up. That's to keep it moist." Mr Young adds that many gluten-free beads contain xanthan gum as a thickener. Xanthan gum is also used in the oil drilling industry as a lubricant. Young goes on to suggest that gluten-free loaves should not be branded as bread. In response to the claims, the Gluten Free Industry Association said: "All food additives are assessed for safety and approved by the European Food Safety Authority.” To that, Mr Young says that “History is littered with artificial additives that one day are safe, then people start questioning them and they are either withdrawn or banned." Look, even if these additives are somehow digestible and safe, they are far from ideal dietary material. For people who do not have celiac disease or other medical intolerances to gluten, breads made of these ingredients is far less nutritious than actual bread made with wheat flour. People with celiac disease, and consumers looking for healthy alternatives, might consider long-fermented sourdough breads from small companies like San Francisco’s BreadSrsly, which are made by long-fermenting just a few gluten-free grains, like organic white rice, organic millet, and organic sorghum, and which contain no peanuts, tree nuts, potatoes tapioca or chickpeas. Long-fermented sourdough breads have been shown to reduce gluten-content in wheat bread. They also contain lactobacilli bacteria, which has been shown to aid digestion, and to reduce symptoms of IBS. Read more at Express.co.uk And at BreadSrsly.com