Gluten Free Bread and foods to avoid.
Is is better to use gluten free yeast (yeast have not been developed in gluten environment) or special baking powder based on calcium mono phosphorus providing gradual fluff up the dough, or so-called Self Raising Flour – consisting of mixtures of gluten free flour, baking powder special and salt.
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Gluten Free Bread – Cooking Instructions:
- Cook in a shallow container . The dough should not be thicker than 2.5 cm( 1 “) when poured into a container. Cooking at 200 ° will lead to a good crust, but if a fan can also lead to dryness of the bread.
- Bread can be baked at lower temperatures and in the presence of moisture.
- Check the medium to see if the bread is ready.
- In Africa and India they are are the main bread and is obtained by mixing sorghum, millet and maize flour with boiling water to form dough.
- The dough is then flattened and transferring by hand, something that requires skill and practice.
- Flat cakes are baked in a hot oven or cast ceramic, while they rise.
Foods to avoid
- Wheat grains contain high levels of gluten.
- Bulgur: soaked and dried wheat flour.
- Durum flour: wheat flour type.
- All types of flour containing wheat.
- Oats: contains proteins similar to wheat gluten, but may not cause problems in some cases. Best to be avoided.
- Barley: contains a protein similar to wheat gluten.
- Rye: contains a protein similar to wheat gluten.
- Triticale landmark hybrid wheat
- Spelled: variety of wheat.
- Cous cous
- Pasta -wheat pasta
- Baking powder: may contain wheat flour as filler.
- Bouillon cubes: can contain white wheat.
- Gluten Free bread recipe video
- Mustard: can contain wheat flour.
- Soy sauce: usually soya beans fermented with wheat flour.
- Warning – many brands contain real Cornflakes quantities of barley added for flavor.
Go BACK to Part 1 “ Gluten Free Bread.”
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