People suffering from celiac disease or gluten-induced enteropathy will find gluten-free bread suitable. What we do in the production of gluten-free bread is basically to eliminate flours with gluten-rich protein from the ingredients list.
Next, we will be defining the key terms in this article — Celiac Disease and Gluten. We all should know what bread is. If you don’t know what a bread is, tell me where you come from, perhaps I could make some effort to understand.
What Is Celiac Disease?
Celiac Disease is estimated to affect 1 in 100 people worldwide. It is an autoimmune disorder that can occur in genetically predisposed people where the ingestion of gluten leads to damage in the small intestine (celiac.org). Click here to read more on Celiac Disease (symptoms, tests and treatment).
What Is Gluten?
Gluten is a protein found in many types of foods including but not limited to rye, barley and wheat (used in making bread and some other pastries). Gluten helps foods maintain their shape, acting as a glue that holds food together.
How To Make Bread Free from Gluten (Ingredients and Instructions)
Below are the materials and ingredients neeeded with prepapration instructions.
Material Needed For Production
- Loaf tin
- On-stick paper
- A piece of bowl
- Measuring jar
- Kitchen measuring scale
- 130 ml of warm water
- 150g of corn flour
- 15g fresh yeast
Ingredients for making Gluten-free Bread
- 1/2 teaspoon Salt
- 1/2 teaspoon Sugar
- 50g dried Skim Milk Powder
- 10g melted fat (Butter or Margarine)
Instructions for Preparing Gluten-free Bread at Home
- Sprinkle the yeast into some warm water, add sugar and keep the mixture in a warm environment for about 20-30 minutes.
- Mix the corn flour, salt, milk powder, the yeast plus sugar mixture and melted fat in the bowl. Mix thoroughly to get a smooth, creamy thick batter.
- Pour it into an already lined baking tin with non-stick paper.
- Allow to proof in a warm place.
- Preheat the oven to 175-180°C
- Bake until the internal temperature of the bread reaches 99°C (the center should feel firm and fringy at this point).
- Remove bread from oven and allow to cool
Important Warning on Yeast:
The Baker’s yeast, “Saccharomyces cerevisiae” is a fungus and is naturally gluten-free. I can inform you that some packaged yeasts are NOT gluten-free. Therefore, it is important to always check the label.
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