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