Gluten-free baking secrets and interesting recipes
Gluten is found in many cereals: wheat, oats, rye, barley, spelt, barley and others. That is, it can be found in such familiar products as bread, pizza, pies and spaghetti.
Gluten is a combination of protein amino acids, enzymes and peptides.
The 18 amino acids contained in gluten are not synthesized in the human body, so ideally they are of particular value — they are involved in the synthesis of hemoglobin, in tissue regeneration, in the work of the gastrointestinal tract and other important vital processes.
Gluten has a beneficial effect on the immune system, bone tissue and helps to recover from severe injuries and diseases, providing us with the necessary vitamins and trace elements. And it is gluten that makes the dough fluffy, tasty, porous and airy. However, if you are gluten intolerant, you can only eat gluten-free pastries and gluten-free bread.
(1) — “Gluten is a high-molecular-weight seed storage protein commonly found in grass-related grains, such as wheat, barley, and rye. The natural role of these seed storage proteins is to nourish seeds during flowering and germination, thereby contributing to the successful reproduction of the species. Gluten is a composite protein, composed of glutenin and prolamins, and is also responsible for the ability of wheat to form dough…
