Gluten-free bread it represents an excellent alternative for those who are intolerant to this protein contained in wheat, so it is very good for those suffering from celiac disease without running into health problems. Let's find out better.
> 1. Properties and benefits of gluten-free bread
> 2. Calories and nutritional values
> 3. Production of gluten-free bread
> 4. Gluten-free bread recipe
Properties and benefits of gluten-free bread
Gluten-free bread it is an important food for celiac sufferersao gluten intolerance. There are some foods that do not contain gluten in nature and therefore can be eaten freely by those suffering from wheat allergy or specific forms of food intolerance to gluten.
The bread constitutes a staple food of the Mediterranean diet, so it is difficult to do without it, also because it has beneficial properties that should not be overlooked.
First, it guarantees the organism one considerable supply of carbohydrates, from which our body can draw the energy it needs.
Precisely for this reason it is advisable to know how to prepare gluten-free bread, so that even those suffering from celiac disease can include it in their daily diet.
It is, however, the habit of eating gluten-free products is becoming more and more widespread even by those who do not have celiac disease. This is because gluten-free bread has fewer calories and therefore can be eaten on a low-calorie diet.
Calories and nutritional values
Gluten-free bread provides about 325 Kcal per 100 g of product. The nutritional values are as follows:
- Triple quantity fiber compared to that present in the so-called common bread.
- About 40 times more fat.
- It contains about half of the proteins and carbohydrates.
How to extricate yourself from gluten intolerance
Production of gluten-free bread
A group of proteins form gluten naturally present in some cereals, which are primarily wheat, barley, spelled, rye and oats. These proteins are divided into two groups: prolamines and buttocks.
It is due to the prolamines, in particular to the molecule called gliadin, the immune reaction underlying celiac disease. Most people are perfectly capable of digesting and metabolizing gluten, but in celiacs these proteins are not absorbed in the intestine.
Gluten is transformed into a substance that is harmful to the body, which triggers a series of inflammatory immune reactions involving not only the intestine, but other organs in the body as well.
Celiac disease is a disease which cannot be cured, but which can be lived with simply by eliminating gluten and the foods that contain it from the diet.
There are some cereals that do not contain gluten: buckwheat, rice, corn, cassava, millet. The brewer's yeast (dry, fresh or freeze-dried) does not create any problems.
It is essential to take into consideration what these foods are because in this way, avoiding their consumption, it is possible to make the symptoms associated with the related diseases disappear.
Gluten free bread recipe
- 500 g buckwheat flour
- 250 g XNUMX/XNUMX cup rice flour
- 250 g millet flour
- 600/700 ml of water
- 1 sachet gluten-free yeast
- 1 honey spoon
- 1 tablespoon extra virgin olive oil
- 1 tablespoon of salt
Put the flour, baking powder and salt on a work surface and pour the water gradually in the center, incorporating it together with the honey.
The resulting dough is softer than that of the traditional product and should be left to rest for 20 minutes. Then place it on a baking sheet with parchment paper on the bottom and bake it for 40 minutes at 200 degrees.
Diet for celiacs, which foods to eat and which to avoid
Other articles on gluten-free bread:
> Xanthan gum for making gluten-free bread and other gluten-free foods