What is gluten?
Gluten is a combination of plant-derived proteins found in products containing wheat and many products containing oats or barley. In Latin, gluten means “glue” and that’s exactly what it is: two proteins, gliadin and glutenin, stuck together. It is the substance that makes flour sticky and gives firmness to cakes, breads, crusts, etc.
Brown Rice flour:
Brown rice flour is flour which has been ground from unshelled rice kernels, also known as brown rice. A grain of rice typically consists of three layers — the bran, the germ, and the endosperm. Brown rice is beneficial because only the outer shell is removed from the grain, with the inner layers left intact, making brown rice one of the least processed grains, containing high quantities of recommended daily nutrients. For this reason, brown rice is called a whole grain. Fiber and minerals, such as selenium, manganese, and magnesium all help contribute to its nutritional value.
Brown rice flour is naturally gluten free and is a staple for most people with Celiac disease. Baked goods made with brown rice flour tend to have a grainy texture in comparison to regular flour. Gluten-free flour does not have that ‘glue’ binding characteristic that wheat flour has. I add guar gum or xanthan powder to my recipes because it acts as a binding agent that gluten free flour naturally lacks. Brown rice flour does not have a strong taste, which is beneficial because it does not over-power the taste of your baked good.
Quinoa Flour:
Quinoa is also one of the oldest cultivated grains in the world. This flour is made from the ground-up seeds of the quinoa plant. Quinoa has the highest protein content of any other grain. Reports have stated that it is equal to milk in protein quality and contains more calcium. Quinoa flour also contains phosphorus, magnesium, potassium, zinc, B vitamins and vitamin E calcium and iron. This is the reason why Quinoa has been nicknamed the ‘Supergrain’.
Quinoa tends to have a slightly nutty flavor. The high protein content of quinoa flour can make dishes seem gluey, heavy, or sticky, (making it great for cookies!). However, for loaves and cakes, many bakers recommend mixing quinoa flour with other flours rather than using it alone. Quinoa flour is easy to digest and is also gluten free. This flour is particularly useful for those with celiac disease or for those who are following a gluten-reduced diet.
Gluten is a combination of plant-derived proteins found in products containing wheat and many products containing oats or barley. In Latin, gluten means “glue” and that’s exactly what it is: two proteins, gliadin and glutenin, stuck together. It is the substance that makes flour sticky and gives firmness to cakes, breads, crusts, etc.
What is celiac disease?
People with Celiac Disease cannot digest gluten. When they ingest the protein, an immune reaction takes place in the small intestine, damaging its lining and bowel. This occurs because the body’s immune system mistakes gluten as harmful and tries to protect itself. In doing so, it overreacts and produces harmful antibodies (called IgE-) to fight the food. A number of symptoms occur when people with celiac disease ingest gluten. This reaction also disables the body from absorbing nutrients and minerals from food containing gluten. Though there is no known cure for Celiac Disease, symptoms can be controlled by strict diet modification. For instance, rice flour can be substituted for wheat flour in most recipes.
People with Celiac Disease cannot digest gluten. When they ingest the protein, an immune reaction takes place in the small intestine, damaging its lining and bowel. This occurs because the body’s immune system mistakes gluten as harmful and tries to protect itself. In doing so, it overreacts and produces harmful antibodies (called IgE-) to fight the food. A number of symptoms occur when people with celiac disease ingest gluten. This reaction also disables the body from absorbing nutrients and minerals from food containing gluten. Though there is no known cure for Celiac Disease, symptoms can be controlled by strict diet modification. For instance, rice flour can be substituted for wheat flour in most recipes.
What is gluten intolerance?
Gluten intolerance is a reaction to a food but it does not involve the immune system. The symptoms one gets from an intolerance are generally less severe than of someone with an allergy. It is not life-threatening like those with celiac disease. Some symptoms of gluten intolerance are intestinal swelling and/or bloating, itchiness/rashes, headaches, fatigue and joint pain.
Gluten intolerance is a reaction to a food but it does not involve the immune system. The symptoms one gets from an intolerance are generally less severe than of someone with an allergy. It is not life-threatening like those with celiac disease. Some symptoms of gluten intolerance are intestinal swelling and/or bloating, itchiness/rashes, headaches, fatigue and joint pain.
Brown rice flour is flour which has been ground from unshelled rice kernels, also known as brown rice. A grain of rice typically consists of three layers — the bran, the germ, and the endosperm. Brown rice is beneficial because only the outer shell is removed from the grain, with the inner layers left intact, making brown rice one of the least processed grains, containing high quantities of recommended daily nutrients. For this reason, brown rice is called a whole grain. Fiber and minerals, such as selenium, manganese, and magnesium all help contribute to its nutritional value.
Brown rice flour is naturally gluten free and is a staple for most people with Celiac disease. Baked goods made with brown rice flour tend to have a grainy texture in comparison to regular flour. Gluten-free flour does not have that ‘glue’ binding characteristic that wheat flour has. I add guar gum or xanthan powder to my recipes because it acts as a binding agent that gluten free flour naturally lacks. Brown rice flour does not have a strong taste, which is beneficial because it does not over-power the taste of your baked good.
Spelt flour:
As the genetic makeup of spelt is different to wheat, it is a grain that many people who are sensitive to wheat can eat. The protein found in spelt is soluble and, therefore, is easily digested by most people. Like wheat, spelt contains gluten. However, spelt contains significantly less gluten than wheat. People with Celiac disease cannot eat spelt while those with an intolerance to wheat usually can.
Spelt flour has a somewhat nuttier and slightly sweeter flavor than whole wheat flour. However, this does not mean that spelt makes a heavy baked good. In fact the exact opposite is true. The real beauty of spelt is in its ability to make a really light, highly nutritious loaf with an appealing nutty flavor. This is mainly due to the high protein content in this particular flour.
Kamut flour:
Kamut is considered to be an ancient grain and is known for being particularly high in protein. The kamut kernel is about twice the size of the average grain of wheat and requires less water to produce the same yield when being cultivated. Kamut also contains many minerals necessary for a balanced diet such as selenium, Vitamin B complex, Vitamin E, zinc, and magnesium. Kamut tends to have a lower amount of dietary fiber in comparison to other grains, but is much richer in protein. This grain variety is considered a high energy food and provides the body with more energy in the form of complex carbohydrates.
Kamut flour has a mild and somewhat sweet nutty flavor. The texture is less starchy and drier than wheat flour, but due to its high amount of protein most people find it more satisfying and filling. Kamut flour contains less gluten than wheat, but it is not gluten-free. Therefore, those with celiac disease must avoid eating it. Even though this wheat variety contains gluten, it has been found to be more easily digestible and is generally well tolerated by those with sensitivities to wheat.Quinoa Flour:
Quinoa is also one of the oldest cultivated grains in the world. This flour is made from the ground-up seeds of the quinoa plant. Quinoa has the highest protein content of any other grain. Reports have stated that it is equal to milk in protein quality and contains more calcium. Quinoa flour also contains phosphorus, magnesium, potassium, zinc, B vitamins and vitamin E calcium and iron. This is the reason why Quinoa has been nicknamed the ‘Supergrain’.
Quinoa tends to have a slightly nutty flavor. The high protein content of quinoa flour can make dishes seem gluey, heavy, or sticky, (making it great for cookies!). However, for loaves and cakes, many bakers recommend mixing quinoa flour with other flours rather than using it alone. Quinoa flour is easy to digest and is also gluten free. This flour is particularly useful for those with celiac disease or for those who are following a gluten-reduced diet.
