How does gluten-free flour differ from wheat flour and what are its benefits?


Gluten-free bread selection can be one of the most challenging aspects of a gluten-free diet. Find out how to choose gluten-free bread. Learn how it's made, what gluten-free flour can be used, and more.

 

Most cultures have some version of it, and each region has a unique one. The traditional forms of bread are out of bounds for those who are gluten-free. Gluten-free bread does exist, and it can be just as satisfying as its wheat-based counterpart, although it has a few key differences.

Here are the differences :


  • There is a huge variation in tastes: Gluten-free bread presents a challenge that is also its most characteristic - the fact that there are so many different flours to pick from, each with its own taste. Wheat bread has a fairly consistent taste and texture.

  • Gluten-Free bread is less spongy in texture than white bread: The spongy texture of baked goods is due to gluten, a protein found in wheat, barley, and rye. Some gluten-free flours have a gritty texture, and gluten-free bread tends to be denser than wheat-based bread.

  • The shelf life of gluten-free bread is short: Bread that is gluten-free stales more quickly when reheated and generally does not last as long as bread made from wheat. This is why many gluten-free loaves of bread are frozen or vacuum-sealed. Most bread should be toasted unless it is vacuum-sealed.


The benefits of Gluten-Free Bread


1. Manages celiac disease

Celiac disease, or gluten intolerance, is an autoimmune disease in which the body is sensitive to wheat, rye, barley, and oat proteins. Anyone suffering from celiac disease can now enjoy the taste of bread without worrying about how it will affect their digestive system. Keep reading for an easy recipe for gluten-free bread.


2. Promotes healthy digestion

When someone with gluten intolerance attempts to digest gluten-containing foods, they may develop scar tissue and delayed gastric emptying, which produces unpleasant conditions like bloating and cramping.


A gluten-free loaf, on the other hand, is easier on the digestive system. The nutrients in gluten-free bread are fully absorbed and encourage the growth of friendly bacteria in the intestines.


3. Retains crispness 

Fresh baked gluten-free bread has a crispness, freshness, and taste that is lacking in store-bought loaves, which are processed for longer shelf life and improved texture.


Gluten-free bread is made with a variety of grains and legumes that are naturally gluten-free, such as rice, almond, buckwheat, chickpea, sorghum, quinoa, and millet. Those who suffer from celiac disease, wheat sensitivities, or wheat allergies should choose gluten-free bread. Gluten-free bread is healthy and promotes digestion. Visit our Danfe blog for easy Gluten-free bread recipes:
Location: United States

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