Gluten-Free Baking

Gluten is controversial these days.

- Srishti Sharma

Most studies claim that gluten does not cause any harm except for the patients with Celiac disease. On the other hand, many health experts believe that gluten is harmful to people and it may cause health problems like fatigue or abdominal pain, caused by sensitivity to gluten or by gluten intolerance.

Gluten is a family of proteins (glutenin and glaiden) found most commonly in wheat grains, rye, spelt and barley. After absorbing water, these proteins tend to bind with each other and form an elastic network known as gluten. As the dough is kneaded, these networks become stronger and elastic.

Importance of Gluten in Bakery

Gluten plays a very crucial role in baking as it gives texture and elasticity to the baked products. The gluten protein is activated in the wheat flour upon addition of water. The gluten has the ability to stretch, which makes the dough rise and traps the air bubbles in order to form holes. Gluten plays a very important role in the bread making processes as compared to cakes and cookies where the aeration of batter can also be done with other methods. But replacing gluten in the bread making process to achieve the same result, has yet been largely unsuccessful.

Need for Eliminating Gluten

Gluten is included in the top eight allergic foods in the US and many other countries, as many people are suffering from gluten intolerance. Gluten allergy can be uncomfortable for some but extremely fatal for others. Many people suffering from Celiac disease, which is an autoimmune disorder, can lead to damage in the small intestine. This disease affects 1 in 100 people worldwide. Therefore, gluten-free is a lifeline for patients with the Celiac disease and for those who are gluten intolerant. Because of all these reasons, the gluten-free diet has become a necessity even in the bakery sector.