Gluten is in a variety of breads and baked goods − it helps them rise and gives bread its characteristic texture.
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Ever wonder why bakers spend so long kneading their dough? They’re trying to form a gluten network, which helps the bread rise.
For people with conditions such as celiac disease, avoiding gluten is crucial to health. However, sticking to a gluten-free diet is expensive, socially challenging and linked to nutritional inadequacies.
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People with conditions such as celiac disease must follow a gluten-free diet to manage symptoms and health. But avoiding gluten is difficult, costly and linked to nutrition issues and quality of life.
If you haven’t already, join the sourdough revolution. Being home means you can tend to your starter, satisfy carb cravings, bake healthier bread and impress your friends on social media.
Tens of millions of people worldwide suffer from migraines, according to the World Health Organization.
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Many migraine headaches are triggered by certain foods. Recently, a lot of attention has focused on gluten. An expert explains how a piece of bread can cause pain in your head.
Lots of common foods tend to be full of gluten.
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Self-proclaimed gluten sensitivity is on the rise, and so is the stereotype that it goes along with being a politically correct progressive. But is gluten actually a good proxy for social values?
Every woman and her disease are different, and each will respond in her own way to different types of foods.
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There’s some logic in eating and avoiding certain foods if you have endometriosis. And there are some studies that confirm this logic, but then others seem to refute it. And everyone is unique too.
With so many varieties, it’s hard to know which bread is the most nutritious.
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People with coeliac disease need to avoid gluten, but a gluten-free diet is otherwise best avoided. It raises the risk of type 2 diabetes.
Wheat growing in a field in Western Australia and destined to be processed to flour for many different food products.
Richard Jakoby, Plant Energy Biology
Most people eat about a kilo of wheat a week but for others it can cause painful health concerns. So why not isolate the parts of wheat that cause problems, and remove them from future crops.
From non-Newtownian fluids, to hydrophobic starch, to plasticisation - various flours can do amazing things. But you must choose the right one for the job!
As many as 326,000 Australians may be unnecessarily avoiding gluten.
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Gluten is a protein found in the grains wheat, rye and barley. For people with the autoimmune condition coeliac disease, eating foods that contain gluten can damage the lining of the intestines. Over time…
Thinking of jumping on the gluten-free bandwagon? Better think again.
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Jason Tye-Din, WEHI (Walter and Eliza Hall Institute of Medical Research)
The Neolithic Revolution introduced a whole range of new foods and proteins into the human digestive tract. But this phenomenal change created the perfect conditions for the rise of coeliac disease. While…