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Showing results for tags 'secrets'.
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Cricket Flour Makes Really Good Gluten-Free Bread
Scott Adams posted an article in Gluten-Free Grains and Flours
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- 16 comments
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Here are Nine Weird Secrets to Great Gluten-Free Bread
Scott Adams posted an article in Cooking Tips
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.- 4 comments
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Celiac.com 06/19/2014 - Congratulations, you’ve begun to eat gluten-free! However, just because a product is gluten-free doesn't mean that it is automatically healthier than gluten-containing counterpart. So, before you go patting yourself on the back for embracing gluten-free food, keep in minds that many gluten-free products are no healthier than their gluten-containing counterparts. Like many regular commercial products, many gluten-free foods are hiding one or more of these dirty secrets in plain sight on their labels. Many gluten-free products, especially baked goods, are made with high amounts of sugar, salt, refined ingredients, fillers, fats, and even gluten contamination. Here are a few common offenders: Sugar—Many gluten-free products are high in sugar. In fact, many gluten-free foods contain more sugar than their gluten-containing counterparts. Salt—To make up for what they lack in flavor, many gluten-free foods contain as much or more salt than their gluten-containing counterparts. Refined ingredients—Just like many regular commercial food products, many gluten-free products are contain highly processed ingredients. Preservatives—Just like many regular food products. Many gluten-free products contain preservatives. Fats—Because gluten-free flours don’t bind with fats the same way as wheat flour does, many gluten-free products, especially baked goods, include vegetable oils or other refined fats to try to mimic their gluten-containing counterparts. This can make them no better in terms of nutrition. Gluten Contamination—In a recent test of grocery products claiming to be gluten-free, a number of products actually showed levels of gluten that were above the federally allowed maximum of 20 parts per million. Check the label, especially with prepared, processed or refined foods. Meantime, I’ll be thinking up a list of examples to go with these categories. Share your own examples or comments below.
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Celiac.com 12/20/2016 - Actress Julia Roberts is taking to Instagram to show off how she is learning about vegan food and gluten-free recipes. While many celebrities bounce from one extreme health and diet trend to the next, Roberts herself does not follow a strict diet or exercise plan. Instead, the 48-year old actress recommends a healthy balance of fitness and diet, and aims to create balance in her life. Roberts hits the gym for 90 minutes a day, about five days a week, doing a mix of aerobics and strength training. For more ten years, Roberts has worked with celebrity trainer Kathy Kaehler, who puts her through total body workouts including Pilates and yoga along with arm and core-centric workouts. Restricting her strength training to light, five to ten pound weights, and doing circuit-style training helps keep Roberts tone and fit, without making her bulky or too ripped, so even as she nears 50, Roberts still lands plum roles and hot jobs, including the 2015 spring/summer campaign for Givenchy. Roberts a testament to what a healthy outlook and a healthy lifestyle can do. Her diet consists of high-fiber and protein-filled foods such as carrots, cabbage, black beans, leafy greens, and fresh fruit, including regular vegan and gluten-free options. Follow Julia Roberts on Instagram. Read more about the Julia Roberts Workout Plan.
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