Quote:
Originally Posted by Shazam
Uh... What? Gluten is formed when gliadin and glutenin join together in the presence of water (kneading speeds up the process).
Don't want gluten? Don't leaven your bread, and don't knead.
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Gluten is made up of gliadin and glutenin, yes, but it is present in the endosperm of wheat, rye, barely, and some other grass related grains.
That's why celiac's can't have anything made from any of those grains. Not just flour.. or flour and water..
Gluten is the common name for the proteins in specific grains that are harmful to persons with celiac disease. These proteins are found in ALL forms of wheat (including durum, semolina, spelt, kamut, einkorn and faro) and related grains rye, barley and triticale and MUST be eliminated. [
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