Why is it So Hard to Replace Wheat?

Dr. Alessio Fasano answers the question, “Why is replacing wheat hard?” in his Scientific American article, “Surprises from Celiac Disease.”

Explains Fasano, gluten is what makes wheat-containing baked goods so airy and light. During the baking process, the strands of gluten “trap” carbon dioxide gas and water from the ingredients, and then they expand.

In making gluten-free goods, GF bakers usually use a combination of several different flours and starches, as well as other ingredients because just one substance can’t do on its own what the gluten in wheat does.

This explains why GF products can be so much more expansive than wheat-based items and why it’s so hard to get that true-to-taste quality in them.

Stay tuned for more interesting tidbits and be sure and visit the all wheat and gluten-free recipes on this site!

 

Miranda Jade Turbin

www.GlutenFreeHelp.info

From our home to yours, Tina Turbin
If you have any questions or suggestions just email me at Info (at) TinaTurbin (dot) com.

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My celiac story sparked a quest for gluten-free wellness and mindful living. Science and intentional habits unlocked a healthier me. I’m thrilled to share tips to help you thrive. Gluten-Free Help offers practical solutions and tasty recipes to optimize health through mindful choices. Read more About Tina Turbin.