Why it’s so hard to make gluten free bread
Want to know why gluten free bread just doesn’t taste the same as the glutenous kinds? The ladies from Bready give us an insight….
Due to more awareness of Celiac Disease and gluten sensitivity, many companies have begun work on making good-tasting, well-textured gluten-free bread. However, this is not an easy task for many reasons.
First, gluten is responsible for maintaining the cell structure in bread. It’s what makes bread light and not dense. It’s also what keeps moisture locked in the bread.
If you take gluten away, you are left with crumbly, dry bread – and who wants that?
So, the challenge is to find another ingredient that accomplishes the same tasks as gluten. Most recipes have tried using other starches from sources like potato and tapioca, but they don’t have quite the same texture as gluten.
Since there is such a small relative demand for gluten-free bread, many small companies can’t afford the higher prices it takes to produce it. So, they are left with raising the price for the consumer to cover the difference.
The good news is that the market for gluten-free bread is growing exponentially. From 2004 to 2011, the market has grown from $580 million to $1.56 billion. The growing market is a great motivation for companies to make the best product and become an early market leader; which means gluten-free products are bound to continually improve in quality.
Companies are also making products that allow people to easily make gluten-free food at home. Gluten free bread machines make it possible for people with Celiac Disease or gluten sensitivity to make delicious bread straight from their kitchen.
Bready is one company that has produced a gluten free bread maker as well as mixes designed for the machine.
Do you make your own gluten free bread? If so do you use a specific gluten free bread maker?
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about 8 months ago - No comments
As I have mentioned before there are a number of places with gluten free options in Banff, and The Elk and Oarsman Pub & Grill is no exception to this. I was very excited to find that The Elk & Oarsman actually have a separate two page (!!) gluten free menu. I usually go to the
about 1 year ago - 1 comment
Before I left Australia to go to the USA and then come to Canada (where I will be living until September) I had lots of brunch, lunch and dinner dates to say ‘au revoir’ to my friends. You see when you tell people you are going overseas in a month for a couple of years
about 1 year ago - 1 comment
Gluten free bread will always be a problem and I have accepted that. However there are a few companies around that have come up with a pretty good gluten free bread formula. I hadn’t heard much about Springhill Farm‘s bread however since I had a packet in the cupboard which I received at a Coeliac
about 2 years ago - 2 comments
The other day a friend and I met for brunch at the Art Lounge Cafe in Coogee. My friend very kindly checked first if I would be able to eat anything and I was excited to hear that they had gluten free bread. Having a look at the menu I couldn’t go past the salmon
about 2 years ago - 5 comments
A review of Burgen’s gluten free ancient grain & seeds bread.
about 2 years ago - 7 comments
All those that have to follow a gluten free diet (and probably most of their family and friends) know that finding a good gluten free bread is pretty much impossible. I was under this impression until yesterday at lunch, when I decided to make a sandwich using the Chia Seed loaf Lifestyle Bakery sent me.