Gluten-free baked goods
Some people are forced to follow a gluten-free diet, which is a therapeutic diet that is usually prescribed by a doctor after laboratory tests. Many people feel uncomfortable about having to avoid a whole range of foods that contain gluten. During such a diet, it is not necessary to give up baking. There are special ways of preparing it, the use of which allows you to do without gluten.
What is gluten and how does it affect the human body?
Gluten is a gluten and a particular kind of plant protein that is found in all kinds of barley and other grains. It combines two proteins, glutenin and gliadin. When heated, the proteins form an elastic mesh that stretches and retains gases. This provides optimal loosening, increasing the amount of moisture in bakery products and pasta.
The most gluten is found in wheat, it is also found in semolina, herkules, ice cream and even in cheeses and yogurt. Its main danger is its ability to cause allergic reactions. Penetration of this substance in the body with food leads to its breakdown into fractions. One of them, gliadin, is perceived by the body as a foreign protein. The immune system begins to produce complexes that damage the intestinal walls. This leads to inflammation and atrophy of the mucosa, disrupting the normal absorption of nutrients. The body is deprived of the ability to fully absorb useful substances, they are transformed into decay products, causing intoxication.
Gluten intolerance can be temporary or genetically inherited, also called celiac disease. The first form usually occurs in infants during the period of complementary feeding, especially if it is not done correctly.
In adults, celiac disease may affect the thyroid gland, cause brittle bones, and even cancer. The treatment for this pathology is to follow a gluten-free diet.
The effects of gluten intolerance are negative.
Alternatives to gluten
Not everyone is aware of the existence of alternatives to gluten. We are talking about substitute products. Gluten-free baked goods are not a myth, they are not that difficult to prepare. Wheat flour, which is used to make bread, sweet pastries can be replaced by other products. As an alternative, you should consider rice flour, almond flour and even buckwheat flour. There is also chickpea flour, which is derived from chickpeas. You can use corn or coconut flour to make baked goods. Corn flour, for example, makes bread and cakes especially tasty. Coconut flour is ideal for making desserts: pancakes, muffins, muffins. This flour is not only tasty, but also useful, it contains many minerals, vitamins, antioxidants, it has a beneficial effect on the cardiovascular system.
How to make gluten-free pastries
Gluten-free baked goods are relatively easy to make. The choice of ingredients deserves special attention. The first thing to do is to replace wheat and rye flour. Instead, you should use buckwheat, rice, almond or amaranth flour.
Gluten-free and sugar-free baked goods can be made as fluffy as regular ones, if you know the simple secrets. Gluten is replaced by a special leavening agent, prepared on the basis of baking soda, starch and wine vinegar. You can mix regular leavening agent with baking soda, extinguishing it with lemon juice.
Instead of the usual water or milk housewives use mineral water, soy or nut milk. Sometimes gluten-free beer is used to prepare baked goods – this gives them a more interesting taste.
Before you start baking, put the dough in the refrigerator for a while so that the bread retains its shape better. Small notches are formed on the surface of the workpiece, so that the bakery does not crack and look presentable.
In the process of baking bread or pastry is not allowed to open the door of the oven. If they settle, there is no way to fix them. The delicate texture of muffins and cakes can be ensured by using a small tray of water, it is set in the oven.
Ready bakery products are not allowed to take out immediately – first you need to turn off the oven, then open the door and wait for them to infuse. This approach will avoid settling of baked goods, making them tender and puffy.
Gluten-free baked goods are better to overheat in the oven rather than underheat, so they taste better. Preheating the oven is a must.
There are many recipes for gluten-free baked goods, such as cornmeal rolls, rice-potato bread, and buckwheat cookies with honey.
Buns are often made with aromatic herbs that give them a special flavor.
The best way to make gluten-free bread is to use a bread maker.
Many people like vegetarian pizza on chickpea dough, autumn pumpkin pie made with almond flour, coconut oil and honey.
These pastries open up an abyss of new flavors and allow you to enjoy tea parties with your family. The main thing is not to prepare it in advance, as it will harden faster than usual, losing its original softness and tenderness.
The harm of gluten should not be underestimated; if the intolerance of this substance is detected, it is always possible to find an alternative. A diet will have to be followed in any case, but this does not mean that it will be necessary to give up baking completely. There are different ways to prepare baked goods using ingredients that are gluten-free. Such baked goods are no less tasty than conventional baked goods, and often even healthier. With its preparation you can always experiment, the necessary products are not difficult to find. Use proven recipes and follow simple recommendations to diversify your menu during the gluten-free diet.