Learning more

Nov 24, 2010

Grains With Gluten
  • Wheat
  • Rye
  • Barley
Gluten free Grains
  • Rice
  • Quinoa
  • Corn
  • Almond
  • Amaranth
  • Acorn
  • Buckwheat
  • Chickpea
  • Dal
Because of possible cross-contamination, some grains (such as oats) are questionable and may or may not exacerbate your condition. You may have to experiment a little with oats before you know what your tolerance is for them.
The trick with cooking with gluten free grains lies in making the flours bind in a similar fashion to traditional wheat flours. You will most likely need to combine several different types of gluten free flours, perhaps with a gluten free binder such as arrowroot or tapioca or cassava flour. When several types of gluten free flours and binders are mixed together, you can bake breads, make pancakes and even bake desserts similar in taste and texture to those made with wheat flour.

  • Most beers and some wines
  • Malt vinegar
  • Malted cereal or farina cereal
  • Prepared gravies or gravy packages
  • Many types of soup
  • Baked beans or chili
  • Some salad dressings
  • Certain brands of sausages
  • Pate
  • Stock cubes or bouillon
  • Less expensive cold cuts


Nov 22, 2010
Once the kernels have been separated, they can be ground into flour. There are many classifications for flour, depending on what part of the seed is used and how hard the endosperm, the largest part of the kernel, is. Wheat kernels have three parts: the small germ, the large endosperm, and the rough outer casing known as the bran. Hard wheats are suitable for making pasta and bread, and soft wheats are used for other wheat products that do not require a high gluten content.

If a flour is made solely from the endosperm, it is known as white flour. If the germ is ground as well, the product is called germ flour. Flour that uses the whole kernel is called whole wheat. When making flour that doesn't use the whole kernel, the bran and germ are processed and sold separately. [via]]

Define: Gluten Free Diet

Nov 17, 2010
  • diet prescribed to treat celiac disease; eliminates such foods as wheat and rye and oats and beans and cabbage and turnips and cucumbers that are rich in gluten
  • A gluten-free diet is a diet completely free of ingredients derived from gluten-containing cereals: wheat (including kamut and spelt), barley, rye, and triticale, as well as the use of gluten as a food additive in the form of a flavoring, stabilizing or thickening agent. ...

Define: Gluten

Nov 16, 2010
  •  a protein substance that remains when starch is removed from cereal grains; gives cohesiveness to dough
  • Gluten (from Latin '' "glue") is a composite of the proteins gliadin and glutenin''. These exist, conjoined with starch, in the endosperms of some grass-related grains, notably wheat, rye, and barley. Gliadin and glutenin comprise about 80% of the protein contained in wheat seed. ...
  • Fibrin (formerly considered as one of the "animal humours"); The major protein in cereal grains, especially wheat; responsible for the elasticity in dough and the structure in baked bread
  • An inherent starch that exists in most grain or wheat sources. Gluten is an important source of nutritional protein and as an additive to foods otherwise low in protein. Gluten is also used as a flavoring additive or a thickening agent.
  • tough nitrogen containing substance remaining after the flour is washed free of starch.
  • A protein in flour that developes elasticity when kneaded, this is desirable in bread as it helds trap the carbon dioxide in the dough and enables it to rise with less risk of collapsing. Strong flour is high in gluten.
  • a protein found in wheat, rye, barley, and oats.
  • A protein group found in wheat and other flours that forms the structure of the bread dough. Gluten holds the carbon dioxide (CO2) produced by the yeast and expands during fermentation, and provides the elasticity and extensibility (stretch) in bread dough. ...
  • Maintaining a gluten free diet is essential if you are gluten intolerant or have Celiac Disease. Gluten free foods contain no wheat, rye, barley or their crossbred hybrids as well as no processed ingredients that would cause there to be 20 or more micrograms of gluten per gram of food.
  • An immediate principle of vegetables; it is soft, of a grayish white, viscid consistence, and very elastic. GRANULATION, Granulations are the reddish, conical, flesh-like shoots which form at the surface of wounds and ulcers.
  • Gluten is part of the elastic, rubbery protein found in wheat, rye, barley and oats. It binds the dough in baking and prevents crumbling. Gluten can be found in breads, cakes, pastries, cookies, biscuits, crackers, battered foods, cereals, snack foods, pastas and pizza. ...
  • a water-soluble protein found in flour. Kneading flour in bread-making brings out the smooth elastic qualities of the gluten content.
  • is a protein found in wheat. It helps provide structure to yeast raised and baked food products. It contains the allergen which causes gluten enteropathy.
  • A mixture of plant proteins found in cereal grains such as corn and wheat, and that gives dough its cohesiveness. Sensitivity to gluten can cause damage to the intestines.
  • The sticky substance that remains after the bran has been kneaded and rinsed from whole wheat flour. Used to make seitan and fu.
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