Powdered wheat gluten in a wooden bowl.
Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for Gluten along with all the Gluten containing recipes presented on this site, with 5 recipes in total.
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Gluten recipes added to this site.
These recipes, all contain Gluten as a major wild food ingredient.
Gluten is an amorphous mixture of proteins combined with starch which is found in the endosperm of some cereals, most notably wheat, rye and barley. It constitutes about 80% of the proteinaceous content of wheat and is composed of the proteins gliadin and glutenin. It's a key factor in the success in all kinds of baking because it's gluten that absorbs liquid, giving dough its elasticity and strength. The kneading process helps to develop and distribute the gluten present in the flour.
80% of all the protein in wheat and barley is made from two proteins: gliadin and glutenin. These are bound together in the starchy part of the grain, but when wheat flour is kneaded some of the glutenin molecules are released from the starch and these cross-link with one another to form gluten and it's this gluten that gives bread it's amazing properties.
The addition of yeast to bread dough causes the dough to ferment which produces bubbles of carbon dioxide. These get trapped in the strands of gluten, and the dough rises. To learn more about the way gluten is important in bread making read this article on Baking bread with non-wheat constituents.
In coeliac disease, an immune-mediated reaction to a digestive breakdown product of gliadin leads to damage to the lining of the small intestine. Coeliacs must observe a lifelong gluten-free diet. There are gluten-free baked goods available and it's possible to make gluten-free breads and baked goods at home substituting, for example, rice flour for wheat flour.
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Gluten recipes added to this site.
These recipes, all contain Gluten as a major wild food ingredient.
Gluten is an amorphous mixture of proteins combined with starch which is found in the endosperm of some cereals, most notably wheat, rye and barley. It constitutes about 80% of the proteinaceous content of wheat and is composed of the proteins gliadin and glutenin. It's a key factor in the success in all kinds of baking because it's gluten that absorbs liquid, giving dough its elasticity and strength. The kneading process helps to develop and distribute the gluten present in the flour.
80% of all the protein in wheat and barley is made from two proteins: gliadin and glutenin. These are bound together in the starchy part of the grain, but when wheat flour is kneaded some of the glutenin molecules are released from the starch and these cross-link with one another to form gluten and it's this gluten that gives bread it's amazing properties.
The addition of yeast to bread dough causes the dough to ferment which produces bubbles of carbon dioxide. These get trapped in the strands of gluten, and the dough rises. To learn more about the way gluten is important in bread making read this article on Baking bread with non-wheat constituents.
In coeliac disease, an immune-mediated reaction to a digestive breakdown product of gliadin leads to damage to the lining of the small intestine. Coeliacs must observe a lifelong gluten-free diet. There are gluten-free baked goods available and it's possible to make gluten-free breads and baked goods at home substituting, for example, rice flour for wheat flour.
The alphabetical list of all Gluten recipes on this site follows, (limited to 100 recipes per page). There are 5 recipes in total:
Basic White Bread
Barley Bread
French Bread
Linden Leaf Flour Bread
Baked Millet Bread